500,000 bottles of champagne popped in a year at InterContinental Hotels & Resorts
Running a restaurant is hard work. Running a fine dining restaurant is even harder work.
From homemade honey, to vintage Champagne, delicate pastries and the most decadent degustation, high-end diners expect the best.
To give us an insight into how much goes into providing a five-star culinary offering, luxury hotel brand InterContinental Hotels & Resorts has revealed a breakdown of what it takes to deliver five-star service over one year, as part of the brand’s 70th anniversary celebrations.
The world-renowned restaurant & bar offering from InterContinental Hotels & Resorts is one of the best in the luxury travel industry. The group has catered to the likes of Princess Grace Kelly, Audrey Hepburn and Martin Luther King to The Rolling Stones, Elton John and Queen Elizabeth II, to name but a few.
Additionally, with such high-profile chefs on their books as Pierre Gagnaire, Daniel Corey, Vikas Khanna, Theo Randall, Sam Leong, Jason Atherton and Gordon Ramsay, they know the ins and outs of operating a fine dining establishment. Oh, and they also have nine Michelin starred restaurants across their portfolio.
So, without further ado, here is what a year of luxury dining in numbers looks like:
What a year of luxury dining in numbers looks like
Over the course of a year, InterContinental served an astonishing 81 million meals, made 27 million pastries, harvested 400kg of honey and popped 500,000 bottles of Champagne. Sounds like a party to us!
InterContinental Hotels & Resorts has also recently launched its Worldly Classics Cocktail Menu, offering a carefully crafted selection of seven classic cocktails including Dry Martini, Negroni and the Eastern Breeze mocktail.
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