Unique to Ennismore, Carte Blanched creates new and develops existing F&B brands for hotel owners, overseeing everything from conception through to opening and beyond to deliver destinations for both local and international guests.
Carte Blanched is a specialist in-house team of operators, chefs, mixologists and creatives who create bespoke, forward-thinking, and culturally relevant food and beverage concepts for Ennismore’s lifestyle brands.
Carte Blanched’s services span from strategic development, market research, including local insider knowledge trend reports and F&B innovation, to brand identity creation, recruitment, training, and marketing and PR. In addition, before fully launching a new brand, the Carte Blanched team tests the concept to the public in a three-month pop-up at La Cave, its incubator kitchen situated beneath The Hoxton, Holborn.
The expertise of Carte Blanched is strengthened by a global network of hospitality collaborators and partners, including:
- Selin Kiazim & Laura Christie, founders of Oklava
- Monica Berg & Alex Kratena, the multi award winning duo behind Tayer and Elementary
- Kris Yenbamroong, LA’s Night + Market
- Andrei Soen, Singapore’s Park Bench Deli
- Layo Paskin & Zoe Paskin, the team behind Palomar, The Barbary, Evelyn’s Table and The Blue Posts in London
- Tuscan Butcher Dario Cecchini, of cult Netflix show Chef’s Table
Since 2021, the team have opened 17 new outlets in Europe and the Middle East and with the launch of Carte Blanched comes some exciting new projects, including Floating World, Dollars, Chet’s, Bottega di Carna and Mr Nakamoto.
With over 40 brands in its portfolio, Carte Blanched is behind some of the most coveted culinary experiences, including Tandoor Tina at 25hours Dubai, Four Corners at The Hoxton Barcelona, Seabird at The Hoxton Southwark, Fi’Lia at SLS Dubai and Bibo at Mondrian Shoreditch.
The F&B experience is an integral part of what sets lifestyle hospitality brands apart from your traditional hotel brands, and Carte Blanched is how we ensure our restaurants and bars are authentic and culturally relevant globally and in local markets. Carte Blanched is a completely new and unique approach to how we deliver extraordinary drinking and dining destinations – from concept to execution – for our owners and hotels. and is one of the vital ways which sets Ennismore apart from our competitors. I am incredibly proud of the team we have pulled together, who are the best in their field.
Sharan Pasricha, Founder & Co-CEO of Ennismore
The F&B offer has become an essential component in the hospitality sector, particularly for the lifestyle brands of the Ennismore group. This offer has become a major contributor to the turnover of these properties, especially since the development of what is known as F&B&E, the E standing for "entertainment", or leisure. Nowadays, a restaurant is much more than just a place to eat, going to a restaurant becomes an experiential offer where all our senses are stimulated.
Moreover, the pandemic has made people realise how important it is to be able to go to a restaurant to reconnect and experience new things. A sector that has become so attractive and inventive over the years that actors from outside the sector are becoming interested and are embarking on the adventure, like the luxury brands.