Belfast gets a chance to sample Moxy

Marriott International's Moxy hotel brand has enjoyed much success since he first Moxy Hotel was opened in Milan in 2014.

Just 11 years on, Marriott has opened its 100th Moxy hotel in Europe, the Middle East, and Africa (EMEA) with the debut of Moxy Belfast City (above).

The Moxy brand aims to offer fun, affordable stays. I've tried three: Glasgow, Milan Malpensa and Sydney Airport.

Set in the centre of Belfast, the 179-room property is the first Moxy in Northern Ireland.

A partnership with MHL Hotel Collection, the conversion project features the signature Moxy vibe - from a lobby where guests check in at Bar Moxy with a welcome drink, to buzzing communal spaces.

Like its siblings, the hotel is promoted as offering grab-and-go bites and a fun vibe.

It is within walking distance of Belfast City Hall, Ulster Hall, Victoria Square, and the nightlife area:  Cathedral Quarter.

“Reaching 100 hotels in EMEA is a proud moment for the Moxy brand,” said Neal Jones, Chief Operating Officer for Europe & Africa Premium & Select, Marriott International (phew!)

“Moxy Belfast City captures everything our guests love -bold design, energetic service, and a sense of fun that’s unmistakably Moxy. We’ve been challenging traditional hotel stays since the brand launched a decade ago, and now 60% of our global portfolio is in this region.”

After Belfast - not my favourite destination, I'm afraid - another five Moxy properties are scheduled to open this year in Europe in Lisbon, Dublin, Hamburg, London’s Piccadilly Circus, and Paris’s La Villette.

Moxy - part of the Marriott Bonvoy portfolio - has built a reputation for industrial design, vibrant social areas, and youth appeal.

Paul Higgins, partner at MHL Hotel Collection, said: “We’re thrilled to be the 100th Moxy and the first in Northern Ireland. Belfast’s energy and character make it the perfect home for a brand that thrives on connection, fun, and innovation.”

Multi-million dollar sweet treat for Hobart

Lindt's Home of Chocolate in Zurich, Switzerland, is widely regarded as the world's greatest destination for chocolate lovers and is home to the world's largest chocolate fountain,

Valrhona Cité du Chocolat in Tain-l'Hermitage, France; Cadbury World in Birmingham, UK, and the Museum of Cocoa and Chocolate in Brussels, Belgium, are also much-loved destinations of those with sweet tooths.

Now Hobart, in Tasmania, hopes to challenge those destinations with a $150 million project that aims to transform the Cadbury factory waterfront parklands into a new visitor experience that may open as early as 2027.

Developed by Simon Currant and Associates, the Chocolate Experience at Cadbury promises "a celebration of chocolate on a scale never before seen".

The project will celebrate a century of Cadbury in Tasmania while also showcasing the state’s producers, ingredients, and makers.

“This is a uniquely Tasmanian story that embraces 100 years of Cadbury, provenance, innovation and artisan chocolate production, with the entire State sharing in the benefits,” said developer Simon Currant. who has a lomg and impressive history in the travel industry.

Tasmanian architecture firm Cumulus Studio, together with world-renowned Art Processors - a David Walsh enterprise born from MONA - will shape the creative direction of the project.

“Built on curiosity, invention, and joy, this is an active sensorial experience that brings the wonder of chocolate to life, inspiring discovery and connection through generosity and hands-on fun for all ages,” said Tony Holzner of Art Processors.



The design takes cues from the adjacent Cadbury factory, reimagining its pipes, machines, and conveyor belts.

“The CEC is an architectural embodiment of chocolate itself - rich, layered, and unforgettable," said Peter Walker of Cumulus Studio..

"It is a place where magic is not just seen, but felt, tasted, and experienced in every detail.”

The attraction, which will still need investors, is forecast to welcome 550,000 visitors annually.

The project will be 95% privately funded, with government support (that's Tasmanian taxpayer money).

Toby Smith, President of Mondelēz International in Japan, Australia, and New Zealand, said: “Given the significant community benefits this project delivers, we’re excited to be on-board as the brand partner, helping to create a lasting tourism and economic legacy for the state.”

In partnership with Navigators, operators of the MONA ferries, two new purpose-built ferries will transport more than 80% of visitors from Hobart to a new Claremont terminal in just 30 minutes.

See www.cadburyexperience.com.au

Image: Cumulus Studio and Art Processors

Vinarchy now in total control

 

Here is one for wine industry nerds:

Giant global wine business Vinarchy has officially assumed full distribution of its portfolio of world-leading wine brands acquired form Pernod Ricard, including Jacob’s Creek, Stoneleigh, Church Road and Campo Viejo.

The transition, effective from September, marks a major milestone since the completion of the merger of Accolade Wines and Pernod Ricard Winemakers to create Vinarchy earlier this year.

These leading brands can now be ordered directly through Vinarchy in Australia and New Zealand, following the conclusion of a short transitional distribution arrangement with Pernod Ricard.

The transition is backed by dedicated local teams in both markets, including a newly formed commercial team in New Zealand under general manager Kiri Hyde. 

Andrew Clarke, managing director, Australia and Zealand at Vinarchy, said the change strengthens the company’s leadership position in wine and long-term commitment to growing the category.

“This is a major milestone for Vinarchy, enabling us to work even more closely with our trade partners across our portfolio of incredible brands.

“We are excited to be able to deliver an even stronger wine focus and offer for our customers and consumers and look forward to working together to grow the wine category.”

Vinarchy will continue to partner with Hancocks in New Zealand to distribute and represent the legacy Accolade portfolio of brands including Grant Burge, Hardy's, Mud House and Jam Shed.

Vinarchy was created in May 2025 through the merger of Accolade Wines and Pernod Ricard’s wine portfolios in Australia, New Zealand and Spain, making Vinarchy one of the world’s largest dedicated wine companies.

See www.vinarchy.com

Marking 30 years of Tasmania's globally recognised sparkling wine house

 

It began as a dream for winemaker Ed Carr, but Australia’s most-awarded sparkling wine producer House of Arras is celebrating its 30th anniversary this year. 

There can be no doubt that House of Arras has helped establlish Tasmanian sparkling wine as a global presence over the past three decades.

“We are so honoured here at the House of Arras to be celebrating 30 wonderful years of our cherished Tasmanian sparkling wine,” says Carr. 

“Looking back, the story of our Pipers River winery has been remarkable and humbling, to say the least. It means so much to us the recognition and respect both industry and consumers alike have for our wine. We can’t wait to continue producing our Tasmanian sparkling for many years to come.”

While the story of House of Arras began in 1995, Ed Carr’s vision to craft exceptional Australian sparkling wine started in 1988 with a visit to pristine sites in Tasmania.

Carr immediately saw the potential of the island state's cool climate, maritime influence, and ancient soils for producing sparkling wines of elegance and longevity.

“When I first visited Tasmanian in 1988 there was about 46 hectares of land under vine, and now we fast-forward to today, and there’s over 2,000 hectares - it’s just phenomenal,” Carr says.

1998 marked the first edition of the winery’s flagship wine, the E.J. Carr Late Disgorged placed into tirage, to be unveiled a decade later in 2009. The following year in 1999, the first wine from the House of Arras debuted. 

In 2001, Pipers River in Tasmania’s north east established as the home for the House of Arras, where the winery and cellar door are still based. 

Arras, meaning intricate tapestry, sources fruit from seven regions across Tasmania, each selected by Carr for its unique microclimate and location. The regions span northern Tasmania in the Tamar Valley and Pipers River, then further south along the East Coast and Coal River Valley and around Hobart in the Huon Valley, Derwent Valley and Ouse regions. 

Carr works with a combination of House of Arras-owned vineyard sites and local growers, many of whom have been with the winery since 1995. 

Like in Champagne, House of Arras utilises the traditional sparkling varieties of chardonnay, pinot noir, and pinot meunier. 

“The combination of Tasmania’s pristine, cool-climate fruit and the process of extended lees aging produces a sparkling wine with a great balance of elegance and complexity," Carr says.

"Something I have always admired about Tasmanian sparkling wine is its notable longevity and  incredible vibrancy which is a hallmark of the world’s finest cuvées.”

Under Carr’s leadership, the House of Arras has achieved remarkable international acclaim across major shows. 

In 2024, Carr was the first Australian and second non-Champagne recipient of the Sparkling Winemaker of the Year award at The International Wine Challenge (IWC). 

The 30th anniversary celebrations coincided with the release of House of Arras' annual 2025 Vintage Collection including the House of Arras E.J. Carr Late Disgorged Special Edition 2006 (top image).

“House of Arras is a respected sparkling wine brand not only here in Australia but across the world, and we are honoured to be continuing its legacy into its 30th anniversary in 2025,” says brand owner William Dong of DMG Fine Wine.

“Ed Carr’s craftsmanship has set the benchmark for premium sparkling wine in Australia, and we’re proud to be part of that legacy and continue it for the next 30 years and beyond.”

See www.houseofarras.com.au

Drinks law that was rarely enforced is canned after 50 years

Thailand has lifted a decades-old ban on the serving of alcohol in the afternoon.

It was a law that most tourists knew nothing about, and was rarely enforced.

The scrapping of the prohibition, which banned alcohol sales in restaurants from 2pm to 5pm, brings an end to a regulation dating back to a 1972 Revolutionary Council Order.

Restaurants said it could spark higher sales and a be a boost to tourism and the economy, although that would seem debatable.

Sorathep Rojpojchanarat, president of the Restaurant Business Association, thanked both the former administration and opposition parties for “listening to the voices of business owners.”

Sorathep described the law as outdated, noting it had been in force for more than 53 years despite Thailand’s transformation into one of the world’s most-visited tourist destinations.

The lifting of the ban applies to restaurants only, not retail outlets such as convenience stores, which are still officially prohibited from selling liqour between 2-5pm.

The new rule will officially come into force in November.

Image: Black Ginger, The Slate, Phuket

Spirits wizard to lift Lark to new heights

When I was working as a feature writer at the Daily Telegraph in Sydney a few decades ago, one of the copy boys was a smart-as-a-whip young fellow clearly going places.

Stuart Gregor was his name - and he went places fast. From journalism to PR, where he founded the trendsetting Liquid Ideas company.

Then to the drinks business, where he co-founded Four Pillars and turned it into a globally recognised gin brand, then to Lark Distilling in Tasmania, where he was a non-executive director.

In between, he has been a former panellist on ABC's Gruen and regular media commentator and event host. He was president of the Australian Distillers Association (2014-2022) and a director of food rescue organization, OzHarvest for nine years.

So he's a bit of an over achiever.

Today, he was appointed CEO and MD of Lark, taking over from Sash Sharma at the end of the year. 

Lark chairman Domenic Panaccio said: “We are excited to have Stuart join as Lark’s next MD and CEO.

"Stuart already has a deep understanding of Lark through his role on our board and has been intimately involved in the re-stage of our brand as we embark on our exciting next chapter.

“Stuart combines deep category knowledge, proven entrepreneurial credentials, and global perspective with an unrivalled passion for Australian spirits. His leadership will accelerate Lark’s ambition to be recognised as a leader in new world whisky, while continuing to build on the exceptional legacy created under Satya’s stewardship.”

Gregor was predictably excited about the news, posting on his LinkedIn page.

“The opportunity to lead Lark is rare and exciting in the Australian distilling landscape and is the only one that would have attracted me back into the industry following the successful sale of Four Pillars to Lion," he said.

“I’m genuinely excited about the future of Lark. Sash and the team have built a solid foundation, and now is the perfect time to leverage our position, grow the business and spread the Lark story across the globe.

“We have Australia’s most iconic legacy in Bill and Lyn Lark, and one of the country’s finest and most creative distillers in Chris Thomson crafting some of the world’s best whiskies.

In addition, with the unique access to rare Seppeltsfield casks, our Tasmanian peat marsh and the whisky making super climate that Tasmania offers, we have everything we need to take this brand to new heights. I’m excited to lead Lark and the team for what will be an incredible period ahead.”