Rare hotel featuring inclusive design opens in Amherst | Local News

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Uniland in 2018 won $1.15 million in incentives from the Amherst Industrial Development Agency by arguing the project qualified as a tourism destination. The developer later bought the property from the town.

Uniland from the beginning set out to design a hotel that could better accommodate sled-hockey players and other athletes with disabilities.

Universal, or inclusive, design is different than accessible design, said Levine of UB’s IDEA Center. Accessibility is a minimum standard and can be an afterthought in the design process.

The standard also usually centers on people with mobility or vision impairment and doesn’t address the needs of people with, for example, cognitive disabilities, colorblindness, chemical sensitivity, she said.

“Accessibility is not good enough and as designers we need to go beyond that,” Levine said.

There are no standard Hampton rooms in the hotel at 1601 Amherst Manor Drive. Seven of the 107 rooms are fully accessible, as

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Market by Jean-Georges | Downtown Vancouver restaurant | Shangri-la Hotel Brunch | Vancouver Lunch | Downtown Dinner Vancouver

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Market by Jean-Georges | Downtown Vancouver restaurant | Shangri-la Hotel Brunch | Vancouver Lunch | Downtown Dinner Vancouver| Culinary Concepts

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The President hotel introduces a new chef and exciting new flavours

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Boasting over 11 years in the hospitality industry, Chef Jacques Swart joins The President Hotel following a career at 5-star hotel properties such as The Four Seasons Hotel in Westcliff and competing in various international competitions such as the 2012 IKA Culinary Olympics in Germany and the 2013 Dubai Culinary Championships as part of the South African Culinary team.

Rice paper wrap

“The new menu draws on the rich heritage of the hotel; offering new twists on old classics and a range of self-creating salads are now available at The Botany Café for health conscious, vegan and gluten-free guests. Each dish has been created to take our guests on an all-encompassing culinary journey, there is something to suit each palate,” comments Chef Jacques.

Visitors to The President Hotel can expect starters including Franschhoek trout mi-cuit with beetroot, rocket and fennel mayonnaise, mains featuring conchiglie pasta, sundried tomato and saffron topped

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