This month, the Three Cities’ Greenway Woods Resort (Mpumulanga), Three Cities Royal Palm Hotel (KwaZulu Natal) and the Three Cities Peninsula All Suite Hotel (Western Cape), featured in the top of the Hotel Group category in the announcement of the leaders in The National Energy Barometer Survey 2011.

The National Energy Barometer Survey encourages companies to become aware of their energy consumption levels, how their buildings are being operated, and to encourage improvements that will bring economic benefits whilst providing a platform for comparison and learning.

John Creighton, Managing Director of the Hotels Division of Three Cities Group said he was extremely pleased with the achievement. He said that he was convinced that this would only motivate the Group’s initiatives and drive to be more critical and aware of their energy consumption.

“Our initiatives and projects to date are proving to be successful with such awards.  As a Group we are guided by our commitment to endeavour to provide sustainable energy solutions, in conjunction with environmentally sustainable options across our properties.”

Apart from The National Barometer Energy Survey, the Three Cities Group is also involved in two environmental programme certifications namely:

• Green Leaf Environmental Programme – The Green Leaf environmental programme has been implemented at Three Cities Riverside Hotel & Spa; Three Cities Alpine Heath Resort; Three Cities Royal Palm Hotel; Three Cities Gateway Hotel and Three Cities Le Franschhoek Hotel & Spa.

• Heritage Environmental Programme – Implemented at the Three Cities Peninsula Hotel All Suite Hotel.

Continuing to be proactive, this year the Three Cities Group will embark on a nationwide, comprehensive, energy efficient lighting programme, utilising the Eskom IDM funding models.

Said Three Cities Group Engineer Murray Burger: “As part of the three phase project, the Three Cities Group will have the ability to monitor, gauge, compare and manage energy consumptions/demands throughout the respective properties by using a remote, online web interface.

Thereafter additional lighting projects as well as efficient hot water generation systems (solar and heat pump) integration will be implemented throughout the Group. “

Other successful projects have included the 2011 partnership with Eskom, Energywise/Magnet .

This involved implementing a number of low-flow showerheads as well as flow restrictors on a number of mixers and taps within five of the Group’s hotels – Three Cities Alpine Heath Resort; Three Cities Riverside Hotel & Spa; Three Cities Royal Hotel at the time under Three Cities management; Three Cities Royal Palm; Three Cities The Square Boutique Hotel & Spa and Three Cities Docklands Hotel.

The overall benefit was the lowering in water consumption, and significantly reducing hot water consumption, ultimately yielding reduced energy consumptions.

For more information on The Three Cities Group visit www.threecities.co.za

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Celebrating 25 years of being a major player in the hospitality industry, The Three Cities Hotel Group is proud to announce the launch of their new, state-of-the art website and much anticipated guest rewards programme – Exceptional Rewards.

Designed with a fresh innovative appearance following the branding of all hotels and resorts within the Three Cities portfolio, the website has a plethora of easy features to assist guests from hotel bookings and event information to securing world-class conference locations and specialising in wedding venues and planning.

As part of the hospitality group’s vision and drive to be Africa’s leading exceptional hospitality brand, Three Cities Group CEO Mike Lambert was confident that the initiatives would increase the strength of the brand being synonymous with guest loyalty.

“Our purpose is to create exceptional and memorable hospitality experiences. Through market research, it has become evident that the strength of a brand is synonymous with guest loyalty and it is with this in mind, that our strategy is to drive brand awareness and retain guest loyalty,” said Lambert.

In the forefront of investing in optimising and enhancing its service offering to both guests and clients, Three Cities teamed up with the largest online booking engine – Fast Booking – to ensure that the guest’s booking procedure is a seamless and efficient process. Guests will now be able to log onto the booking portal and extract their itineraries.

Prominent on the new website will be the Three Cities’ newly improved and dynamic guest rewards programme -The Exceptional Rewards – which will launch in February 2013.

The Exceptional Rewards Programme will offers guests a range of benefits including discounts on accommodation; lifestyle tips; news and updates as well as not to be missed specials on flights and car rental.

Guests have the option of a Silver, Gold or Black membership card and can collect rewards in the form of ‘Exceptional Rands’ which can be accumulated and stored on their membership card.

The Silver membership is absolutely free for 12 months and it offers cash back up to the value of 10% of accommodation spend at any Three Cities’ hotels, resorts and lodges. The three tiered membership programme also gives guests the option to upgrade their membership in order to enjoy additional benefits.

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Dish, is a fusion of contemporary al fresco dining sophistication amidst rich textures and colour schemes with four distinctive areas; bar, lounge, dining room and sliding doors opening onto a spacious courtyard giving it an elegant café feel. The Three Cities Royal Palm Hotel is set in the upmarket suburb of Umhlanga and enjoys the finest position on the Palm Boulevard at the new Piazza, which incorporates a fountain, beautiful gardens and a Morelands designed Campagnille Clock Tower. It is also close to the La Lucia Ridge Office Estates, Gateway Theatre of Shopping, Umhlanga village and beachfront.

You can also enjoy the Dish ambience outside; as the restaurant’s sliding folding doors open up onto a spacious courtyard and enjoys an elegant café feel, offering a taste of Al Fresco dining. With such a variety of offerings, Dish serves as a definite hotspot for Durban diners.

Take advantage of this wonderful opportunity and book a table and treat yourself and loved ones to an unforgettable meal at the Dish.

Dish Restaurant:

Tel: (031) 581 8000                                        Fax: (031) 581 8002

Email: dish@threecities.co.za                        www.royal-palm.co.za

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The wedding package will only cost you R300 per guest and includes a red carpet on arrival, welcome drinks, free venue hire, a full buffet, table settings and full décor, waitrons, a complimentary overnight stay for you and your partner at any of our deluxe suites, breakfast and more.

This package is applicable for wedding receptions with a minimum of 50 persons in attendance and Standard Terms & Conditions apply.

Don’t delay! Call 031 563 0600 to speak to our coordinators at the Three Cities Riverside Hotel and Spa.

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These self-catering apartments offer 37 spacious rooms and 16 apartments, amazing mountain views with luxury bathrooms, kitchens, and an open plan lounge/dining room with plasma TV’s leading onto a private balcony with braai facilities. The centrally located apartments offer guests an ideal accommodation choice in Hermanus because of their accessibility to local restaurants, boutiques, coffee shops, bistros and the exciting outdoor activities on offer in Hermanus and surrounding Overberg Towns.

The Three Cities Whale Coast All-Suite-Hotel and Conference Centre is ideal for family weekends, adventure holidays, conferences, golf tours, incentive trips and romantic stays.

Treat yourself to well deserved weekend getaway at Three Cities Whale Coast All-Suite-Hotel and Conference Centre and enjoy great white shark cage diving, whale watching and a selection of four nearby golf courses, paragliding and many hiking/bike trails.

To see more of this amazing hotel, visit our Three Cities website http://www.threecities.co.za/hotel/whalecoast

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 It is the season of sharing and Three Cities Management is spreading a lot of love with sweet deals this Easter. Book a stay at our Three Cities Hotels these Easter holidays and take advantage of our exceptionally sweet deals.

Whether you prefer hot cross buns over chocolate cake, or candy treats over Easter eggs, you are sure to find a Three Cities Hotel that will suit you and your family perfectly these holidays.

To find out more about these sweet deals, visit our Three Cities website or contact Three Cities central reservations department on:

Tel: 0861 000 333(South Africa only), +27 (0) 31 310 333 (International), Fascimile +27(0) 310 3398, Email ceres@threecities.co.za,

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New Executive Chef at Three Cities Le Franschhoek Hotel & Spa, Oliver Cattermole, has brought a global culinary flavour to this winelands property’s two restaurants. He has spent a decade in the culinary industry, including stints at top local and international restaurants, such as Michelin-starred Le Gavroche and the acclaimed The Ivy Restaurant in the UK as well as working as Sous Chef at Jean Christophe Novelli’s London restaurant, Novelli.

Having worked in the Far East on the luxury Silver Seas cruise liner, Cattermole developed his passion for Asian cooking before returning to London and gaining valuable experience working alongside Europe’s top chefs and under Christian George at Cannizaro House, where he served as Executive Sous Chef in the Common Room Restaurant.

Cattermole’s move to Three Cities Le Franschhoek Hotel & Spa has brought him back to the village where his career began. His aim is for the hotel’s Dish Restaurant to compete with the big names among the Franschhoek and Cape Town dining scene.

Guests can look forward to an intimate dining experience at Le Verger Restaurant, set in an orchard over-looking the Franschhoek Mountains, as well as a new afternoon high tea menu.

He says: “Working in the winelands requires food that is a little rustic but still elegant. In other words, perfect! My food style is modern British/European but in the Cape we have the added advantage of a massive variety of locally sourced products as well as the freedom to grow a large number of healthy, fresh produce on the estate.”

Le Franschhoek has extensive herb gardens, lemon trees and abundance of fennel.

Along with some contemporary takes on classic, traditional French dishes, the new Dish restaurant menu will include the chef’s global culinary influences as well as modern, new cooking ideas. Diners at Dish can expect, amongst others, starters of a salad of foasted beetroots, feta and salted orange with pickled walnuts; ham hock terrine with mustard fruit and white bean purée and; a 36-hour cured beef with chicory cress-salad and ginger mayonnaise. Main courses will include a Provence-style plum tomato tart with mascarpone, beetroot crisps and balsamic; dry aged beef fillet with beer braised onion barley and sauté kale from the garden; thyme roasted chicken breast with parmesan polenta and spinach puree and; a rump of Karoo lamb with minted mash and young carrots.

“I’m a big fan of “under-utilised” cuts of meat such as pork knuckle as well as fresh, ‘alive’ vegetables and flowers from our garden,” he adds.

Desserts include pineapple carpaccio with pineapple confit and black pepper yoghurt with its own brittle; Pimm’s with a twist; classic bread pudding with nutmeg ice cream; and goats curd pannacotta with walnut soil and churned butter milk and beetroot pearls.

At Le Verger restaurant, diners can choose from a delicious selection of new dishes, including oak smoked salmon with fennel cream cheese and garden salad; the house BLT with salt and vinegar chips; Tandoori chicken kebab with cucumber lassi; a glazed rib-eye steak with chimmi-churri salsa; and ale-battered fish & chips with tartar sauce.

Exceptional Recipe of the Week

Our recipe of the week is the delectable Berry and Pistachio Delight.  Treat yourself with this creation from Three Cities Le Franschhoek Hotel and Spa’s executive chef, Oliver Cattermole.

Berry and Pistachio Delight

You will need:

• Elderflower cordial x 187ml
• Lemonade x 187ml
• White wine x 187ml
• Leaf gelatine x 5 leaves
• Assorted berries x 1 punnet of gooseberry, black berry, blueberry, raspberry, strawberry and a few mulberries
• Pistachio nuts x 100g
• Castor sugar x 50g
• Mint sprigs for garnish
• Ice cream x scoop per person
• Setting tray
• Cling wrap
• Conical strainer
• Blender

Method:

1. Bloom the gelatine leaves in cold water, and then set aside
2. Mix the elderflower, lemonade and white wine together and bring to the boil and set aside
3. Add the bloomed gelatine to the hot liquid and give a gentle stir then set aside
4. Pass the hot liquid through the strainer and set aside
5. Carefully line a setting tray with cling wrap, ensuring all bubbles are out and cling wrap is flat
6. Pour the liquid on to the tray and allow setting in the fridge
7. Give the berries all a wash and remove any stalks and set aside for plating, take 4 of each of the berries and place in a pan and add the sugar and gently over a low heat, cook the berries till soft, then blitz, then pass through the strainer, use as garnish on the plate very simple coulis
8. Allow the ice cream to soften and place a scoop for when you are serving.

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