InterContinental reveals a year of luxury dining by the numbers

Theo Randall at InterContinental London Park Lane

InterContinental Hotels & Resorts, part of IHG, has revealed exclusive insight to its extensive five-star culinary offering as part of the brand’s 70th anniversary celebrations.

Michelin starred and award-winning chefs, working at InterContinental Hotels & Resorts around the globe, have given insights into the extensive efforts required to ensure guests experience the very best luxury dining during their stay. Chefs across the InterContinental brand’s 183 properties include Pierre Gagnaire, Daniel Corey, Vikas Khanna, Theo Randall, Sam Leong, Jason Atherton and Ross Lusted.

A year of luxury dining in numbers:

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  • 81 million meals served
  • 27 million pastries made for guests
  • 500,000 bottles of Champagne are popped
  • 400kg of honey is produced by bees at InterContinental Hotels & Resorts
  • 166 years is the oldest bottle of vintage wine available for guests to order
  • 9 Michelin starred restaurants across the InterContinental brand portfolio

The current stable of Michelin star chefs and restaurants includes Gordon Ramsay at InterContinental Bordeaux – Le Grand Hôtel, Daniel Corey at InterContinental San Francisco, Theo Randall at InterContinental London Park Lane, Lionel Levy at the InterContinental Marseille Hôtel Dieu, Jason Atherton at InterContinental Dubai Marina and 2015’s ‘world’s best chef’ Pierre Gagnaire, at ANA InterContinental Tokyo and InterContinental Danang Sun Peninsula Resort. InterContinental Hong Kong manages to offer an impressive three Michelin stars all under one roof.

InterContinental Marseille Hôtel Dieu

Most recently, InterContinental Hotels & Resorts launched its Worldly Classics Cocktail Menu, a carefully crafted selection of seven classic cocktails, to be enjoyed by guests all over the world. The menu, which includes Dry Martini, Negroni and the Eastern Breeze mocktail, will be rolling out across all InterContinental Hotels & Resorts globally from 2016. This follows the launch of the brand’s Planet Trekkers Children Menu, developed by Theo Randall and leading children’s food expert and best-selling international author Annabel Karmel. It features dishes that embrace flavours, textures, smells and tastes that will take children on an educational voyage around the world, while ensuring a nutritionally balanced meal—with their parents. 

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