04 31 INNOVATIVE GASTRONOMY FAST GOOD 32 GASTRONOMY SCHOLARSHIPS 34 NHUBE 35 04 INNOVATIVE GASTRONOMY

32 “FAST GOOD” Fast Good |Eurobuilding | Madrid (Spain) In March 2004, NH Hoteles inaugurated its first Fast Good area at NH Eurobuilding in Madrid. This new gastronomic concept, the result of research undertaken by Ferran Adrià and his team, is an innovation destined to revolutionise the current gastronomic offering in hotels. Fast Good combines fast food and high quality with the added guarantee of Ferran Adrià's hallmark excellence. The new Fast Good area is situated on the corner of the NH Eurobuilding in Madrid, one of the chain's flagship hotels. Prestigious  restaurateur  Ferran  Adrià  and  NH  Hoteles  are convinced   that   the   Fast   Good   concept   will   be   highly successful, not just in Spain but throughout Europe, where it will be launched shortly. This is the second initiative to be developed by Ferran Adrià and NH Hoteles, following the success of nhube. Ferran Adrià explained that “we arrived at the Fast Good concept  after  researching  the  different  country  markets. Business customers often have little time to eat but they are interested   in   looking   after   themselves   and   eating   well. Therefore, we are convinced that this new concept is going to be a success." Fast Good offers a first-rate menu, in terms of both content and preparation. Customers can choose from a wide range of bottled drinks, such as mandarin & mango juice or yoghurt with a hint of lime, among others. There is also a variety of sandwiches, salads and homemade soups, such as autumn broth or cream of sweetcorn with vanilla. For those with large appetites, we recommend the panini or the fine selection of hamburgers. Fast Good also serves a range of coffees, hot chocolates and drinks to cater to all tastes. As  its  name  suggests,  Fast  Good  combines  supposedly mutually-exclusive   concepts   in   a   natural,   attractive   and appealing way. The  general  atmosphere  is  informal,  thanks  to  the  strong colours  used:  apple  green  for  the  windows,  fuchsia  pink behind the counter and bright blue for the hanging lamps. These three colours are used throughout the restaurant: the tags identifying each dish, the seats and chairs, the logo on packaging, the place mats and take-away cartons. The elegant, sophisticated ambience is created by the dark- wood tables, dark grey flooring and pearl grey walls, which serve as a neutral backdrop to the explosion of bright colours.

33 Ferran Adrià featured on the cover of The New York Times and Le Monde supplements The restaurant fixtures include a vast selection of washable materials,   from   the   tiled   floor,   the   vinyl   wallpaper,   the polythene and methacrylate seating, the stainless steel stools and the ubiquitous shiny aluminium, to the laminated wood tables and counters. No fabrics have been used in order to avoid grime and odours but the ambience is nevertheless warm and welcoming. The high-tech kitchen area, in full view of the customers, is entirely fitted out in steel to ensure easy maintenance and impeccable hygiene. The  bathrooms  are  decorated  in  a  combination  of  round white stoneware tiles and grey stucco in keeping with the laid- back, elegant style. Various  seating  areas  give  an  overall  air  of  comfort  and liveliness, with high counters for the individual customer in a hurry,  tables  for  one,  two  or  more  which  can  be  pulled together, and easy chairs for more relaxed, informal dining. Television    screens    showing    travel,    sports    and    fashion programmes, visible from all areas, make waiting brief and the stay pleasant. A  select  menu  which  changes  each  week,  a  revolutionary flexible  prepayment  system,  and  quick,  specialist  service make Fast Good both traditional and innovative. Rodrigo Rato, Ferran Adrià, Rafael Ansón and Gabriele Burgio at the tribute to Spanish cuisine

34 GASTRONOMIC SCHOLARSHIPS Gastronomic scholarships. The President of NH Hoteles and Ferran Adrià In    2003,    NH    Hoteles    launched    the    “1st    NH    Hoteles Gastronomic    Encounter”    as    part    of    the    chain's    new gastronomic  approach.  Six  young  chefs  from  Europe  and Latin America were chosen from 700 hopefuls to receive a years' training at the highest level, with accommodation and a monthly allowance provided. The NH Hoteles scholarships began on 1 July 2003 at four internationally-renowned   restaurants   with   a   total   of   nine Michelin stars between them. These scholarships once again highlight the importance NH Hoteles places on fine food and its commitment to haute-cuisine. The four restaurants included in the scholarship programme, where each student will spend three months, are: El Bulli in Gerona, under the management of Ferran Adrià (3 stars, chief advisor to the group); Martín Berasategui in Lasarte, managed by Martín Berasategui (3 stars); Vermeer in The Netherlands, managed by Pascal Jalhaij (2 stars), and Schlossrestaurant in Germany, managed by Christian Scharrer (1 star). The six scholarship students will receive a years' extensive training under the tutelage of renowned restaurateurs before being hired by the company. NH Hoteles is committed to gastronomic excellence, in terms of both customer satisfaction and staff training.

35 “NHUBE” Nhube at NH Balboa, a pioneering hotel concept created by Ferrán Adrià and NH Hoteles In early March 2003, NH Hoteles opened its first nhube space, a   pioneering   concept   designed   by   Ferrán   Adrià   that combines the lounge, bar/cafeteria and restaurant areas at NH Balboa in Madrid. It provides a multi-functional space where customers can watch television, surf the Internet, listen to music, eat, drink, read or simply relax. The concept aims to combine dining, leisure and relaxation, for guests and non-guests alike. The first nhube space was run as  a  pilot  project  to  further  refine  the  new  gastronomic offering according to customer needs and suggestions. Given  the  positive  results  of  the  initiative  and  its  superb reception,  NH  Hoteles  has  decided  to  open  new  multi- functional nhube spaces in various hotels. In 2004, five new spaces  will  be  opened  in  Spain  in  Cartagena  (opened  in February 2004), Madrid and Seville. The company also plans to expand the concept abroad. Nhube is scheduled to be inaugurated at NH's hotel in the Hague (The Netherlands) in 2004,  offering  both  international  and  Dutch  customers  an innovative gastronomic concept. Another nhube space will shortly be opened at the NH Vienna Airport hotel (Austria). These nhube concepts will be similar to those launched at NH Balboa (Madrid) and NH Cartagena, but adapted to cater to each hotel's individual requirements. The  nhube  decor  is  characterized  by  neutral  colours  and natural materials and the specially-designed furniture helps to  define  the  different  areas.  The  lighting  combines  fixed halogen spotlights with indirect light, standard lamps and uplighters, as well as built-in floor lighting, to create a magical atmosphere. These features create a welcoming space which is highly suitable for NH Hoteles business clientele and is in keeping with the style of the chain. The  nhube  menu,  designed  by  Ferrán  Adrià,  is  based  on simple, high-quality meals, where first-rate ingredients and original presentation are key elements. Nhube will continue to provide home-cooked quality to its guests..

36 902 115 116 / www.nh-hotels.com The World & NH 240 hotels in 16 countries. About 35,000 rooms. Welcome to the NH World.