Hotel, Organisations & Operators, Food & Beverage,

Atlantis The Royal – Little Venice Cake Company Mich Turner & Tim Kelly, Executive Managing Director, Atlantis Resorts and Residences
Nestled in the heart of the newly launched, ultra-luxury destination resort, Atlantis The Royal, Little Venice Cake Company has officially open its doors for guests to enjoy an array of spectacular cake experiences from the signature atelier. Internationally renowned, the cake atelier has a worldwide reputation for creating indulgent, bespoke cakes with unrivalled prestige and refined opulence.
Located at the galleria level in Atlantis The Royal, next to the entrance of Gastronomy, guests will be greeted by the beautiful glass-fronted show kitchen and masterclass space, inspired by Mich’s own home in the British Countryside. The unique chandelier within the kitchen features orbs of white, representing pearls, a favourite of Mich’s and a nod to the late Queen Elizabeth II. Designed to feel stately yet homely, the atelier features a beautifully appointed retail space and consultation room and shelving displaying a selection of bespoke and rare teas and chinaware.
Established in 1999, the Little Venice Cake Company is London’s leading designer of spectacular couture cakes for all occasions.  The company has created over 30,000 cakes for celebrities, private individuals and international royalty since its inception, and its cakes have retailed through the likes of Harrods, Fortnum & Mason, Harvey Nichols, Liberty and now, Atlantis The Royal. Hallmarked by their handcraftsmanship, the Little Venice Cake Company’s desserts have travelled the world and graced the most luxurious high tables of public figures such as Pierce Brosnan, Paul McCartney, Emma Thompson and David Beckham. Now, for the very first time, the diners of UAE will be able to visit the Little Venice Cake Company atelier in Atlantis The Royal.

Offering a range of premium services and cakes, the Little Venice Cake Company has something for everyone. Different collections of cakes, cupcakes and slices are available for guests to take away and enjoy at home or in their room in Atlantis The Royal. Signatures include a Raspberry, Rose and Pistachio cupcake and the deliciously rich Queen Elizabeth II Date cake made with Medjool dates which are both exclusive to the atelier in Dubai.ADVERTISEMENTThe Little Venice Cake Company will also be launching a couture service this year which will be utterly bespoke and by appointment only. Guests will be invited into the Royal consultation room, the inner sanctum of the Little Venice Cake Company, to have a design consultation with a couture cake tasting, paired with the specially blended Tregothnan Estate teas. Their cakes will be designed with them taking every element of their ideas and celebration into consideration for a completely bespoke cake. This discreet service will be unlike anything found elsewhere in the region and will result in some of the most ornate cakes in the Middle East. 
As well as the mouth-watering sweet treats, the atelier at the Little Venice Cake Company also showcases a collection of non-edible premium British craft items to complement the cakes and sweet treats on offer. The exclusive collections in the atelier of Atlantis The Royal include truffles and fine chocolates from Prestat London, an everyday China collection by William Edwards and bespoke couture atelier handcrafted chinaware by Royal Crown Derby.  As well as this, visitors to the Little Venice Cake Company will have exclusive access to blended teas from the Tregothnan estate in Cornwall including two fine teas – a Single Estate Royal Atelier tea and a First Flush tea and silverware by the Royal Family’s silversmiths Thomas Lyte.
Chef Mich Turner comments, “Visitors travel to Dubai with an expectation and appreciation of some of the best food in the world whether it’s home-grown talent or international culinary chefs. For Little Venice Cake Company, the opportunity to bring our style, our design and our hand-crafted cakes to a market where there really is a celebration and appreciation of the culinary world is exciting.”
Timothy Kelly, Executive Managing Director, Atlantis Resorts and Residences comments “Mich Turner MBE is the ultimate authority in the baking world. Often referred to as The Queen of Couture Cakes, Mich is an award-winning entrepreneur, founder of the prestigious Little Venice Cake Company and author of seven internationally published books – the most recent “Everyday Bakes to Showstopper Cakes.”
A qualified food scientist, Mich started her career as a Bakery and Patisserie Buyer at Harvey Nichols. Since founding Little Venice Cake Company in 1999, Mich has also featured as a baking authority on television shows across the world including a judge on ITV’s Britain’s Best Bakery, as well as The Apprentice, Heston’s Feasts, Saturday Kitchen, This Morning and The Today Show USA. In 2010, Mich received an MBE for her services to the catering industry with further recognition from her industry in 2018 when Mich was awarded the Freedom of the City of London and became an ambassador for the GREAT campaign.

The Little Venice Cake Company is open daily from 10:00am – 8:00pm. To find out more about the Little Venice Cake Company log onto www.atlantis.com/dubai/dining/littlevenicecakecompany or call +971 4 426 2150. Alternatively, check us out on social media @littlevenicecakedubai
Take a Virtual Tour at https://my.matterport.com/show/?m=qDamcnBwnXb&play=1&tour=3&ts=3&hl=0&pin=0

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The Wolseley Hospitality Group, owner and operator of some of London’s best-loved restaurants including the famed The Wolseley on Piccadilly and The Delaunay in Aldwych, is bringing its distinguished European fare to Bangkok for a limited time.From 18 April 2023, Café Wolseley, the group’s first venture outside London and a reference to its London flagship, will delight Bangkok gastronomes and foodies in European grand café tradition when it opens at Madison Restaurant at Anantara Siam Bangkok Hotel for three months.
The eatery combines British heritage with European grandeur and serves Wolseley classics together with new additions.  Diners can expect a menu brimming with classic European fare, from Dressed Dorset Crab of fresh picked English crab with brown crab mayonnaise and lemon; to The Wolseley’s Coq au Vin of five-day marinated, red wine braised chicken with pancetta, pearl onions and button mushrooms; and Crème Brûlée of muscovado caramelised set vanilla custard.
Starter highlights include Petit Plateau de Fruits de Mer, a selection of oysters and shellfish from Rungis Market in Paris served on crushed ice with lemon and shallot vinegar; Steak Tartare of hand chopped rump steak enhanced with a spicy relish, cornichons, and capers; and Escargots à la Bourguignonne au Pastis of escargots in the shell, garlic, and parsley butter, finished with Pernod.
A Wolseley menu staple of egg dishes include Omelette Arnold Bennett, a parmesan glazed flat omelette with smoked haddock, cream, and parmesan; and Soufflé Suisse, a twice cooked cheese soufflé with mushroom and parmesan cream sauce and chives.On the main course menu, classic dishes from Scotland to England and from Germany to Hungary include Goulash and Spätzle, a diced beef casserole with pancetta, peppers, tomato and hot paprika, finished with sour cream and gherkins; Pan-roast Fillet of Loch Duart Salmon, a Scottish salmon fillet pan-roasted in the oven with wilted spinach and a lobster bisque sauce; Wiener Holstein, a pork schnitzel with a fried egg, anchovies and a lemon and caper butter; and Whole Native Lobster, a steamed whole English lobster with sea vegetables, parsley butter and medium cut chips.
The sweet course is deliciously presented with classic Apple Strudle of spiced apples and dried fruits encased in filo pastry with a calvados cream; Mixed Berry Pavlova of light and chewy meringue filled with fresh seasonal berries with a strawberry compote, strawberry purée, and whipped cream; and Coupe Lucian of pistachio, hazelnut and almond nougatine ice creams, whipped cream, and butterscotch sauce.ADVERTISEMENTCafé Wolseley in Bangkok is helmed by chef David Stevens, Group Executive Chef at The Wolseley Hospitality Group and former Head Chef at The Wolseley in London.  The native Australian’s illustrious culinary career took him from Michelin-starred establishments including Fleur de Sel in England; Chateau de Montreuil in France; and Dolder Grand in Switzerland to The Ivy in London before starting his own business, Proof is in the Pudding.  Stevens joined The Wolseley in London in 2013 as Head Pastry Chef before becoming Head Chef in 2017.
Café Wolseley is located in the Parichart Court at Anantara Siam Bangkok Hotel and is open Monday through Saturday for lunch from 12h00 to 14h30 and for dinner from 18h00 to 22h30, and on Sundays for dinner from 18h00 to 22h30.  For more information or to make a reservation, contact Anantara Siam on telephone 02 431 9497 or email [email protected]

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Chef Lal Fonseka, the Director of Food and Beverage at OBLU NATURE Helengeli, together with local chefs recently published a handy ‘Maldivian & Sri Lankan Cookbook’ celebrating the common flavours of the two beautiful Indian Ocean nations.Launched in October 2022, the Maldivian & Sri Lankan Cookbook is a work of love dedicated by Chef Lal Fonseka to the Maldives, where he has been living for the past 17 years. It was while working and interacting with the talented local chefs and home cooks, that Chef Lal Fonseka developed a keen interest in the local cuisine.
Ever passionate about introducing travellers to the delights of Maldivian dishes, he recently took some time off to put together the ‘Maldivian & Sri Lankan Cookbook’ with inputs from local chefs and the Maldivian community. The convenient 42-page paperback book, written in English, showcases 15 recipes including favourites such as Mashuni and Masroshi.
“This is my first book, through which I want to do my bit to take Maldivian and Sri Lankan cuisines to all parts of the world. Readers can expect to try popular recipes and learn about the subtle differences between the two cuisines through this book. For example, Maldivian cuisine mostly uses Maldivian chilli which is spicier than Sri Lankan green chilli and has a distinct taste and aroma.” says Chef Lal Fonseka.
Chef Lal Fonseka is the Director of Food and Beverage at OBLU NATURE Helengeli, a four-star resort in North Male Atoll. He has built a keen eye for identifying food trends over 25 years of culinary experience in prestigious hospitality brands such as Jetwing, Soneva, Six Senses, and Lily Beach.While he hails from the emerald isle of Sri Lanka, Chef Lal has lived and worked in the Maldives, Thailand, England, Switzerland, Australia, and Papua New Guinea. His appreciation of different food cultures is evident in the creative fine dining menus and multi-cuisine concepts that he designs for guests at OBLU NATURE Helengeli.
The ‘Maldivian & Sri Lankan Cookbook’ is priced at USD 15 and available for sale at selected ESSENCE boutique outlets including at OBLU NATURE Helengeli.ADVERTISEMENT

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