BRAIN FOOD: Matters for the mind to chew on - Room service. Where Antonio Carluccio stays

BRAIN FOOD: Matters for the mind to chew on - Room service. Where Antonio Carluccio stays - For business - Business stays for me generally mean UK book tours, and I usually stay in a Malmaison hotel. They are modern, well kept and well managed. There's no need to stay somewhere grotty just because it's business - business should be connected to pleasure. When I stayed in the Malmaison Leeds hotel on a book tour last year, I was given a room overlooking the canal. I was told that bored business people like to distract themselves by casting their fishing rods into the canal. I thought this was very funny but didn't try it myself! When in Paris, I like to stay in the Hotel Lancaster, which is extremely well located near the Arc de Triomphe, and the service is fantastic.

by Antonio Carluccio, co-founder and president of Carluccio's
Last Updated: 09 Oct 2013

For business - Business stays for me generally mean UK book tours, and I usually stay in a Malmaison hotel. They are modern, well kept and well managed. There's no need to stay somewhere grotty just because it's business - business should be connected to pleasure. When I stayed in the Malmaison Leeds hotel on a book tour last year, I was given a room overlooking the canal. I was told that bored business people like to distract themselves by casting their fishing rods into the canal. I thought this was very funny but didn't try it myself! When in Paris, I like to stay in the Hotel Lancaster, which is extremely well located near the Arc de Triomphe, and the service is fantastic.

For pleasure - The Amankila in Bali is one of my favourite hotels in the world. I go there just to be completely relaxed - the wonderful bamboo bungalows reflect the local architecture and the hotel offers the ultimate in service. I remember, during one stay, watching a German couple pamper themselves all day. They appeared in the hotel bar in the evening, dressed in Gucci and complained to me that the place was 'a bit slow'. I laughed and said: 'That's what it's all about!' The last time I stayed there, I became friends with the chef (how could I not?), who took me to the food markets, where I saw the most incredible selection of freshly caught tuna. All the best fish were identified with little pink tags to be sent to Japan.

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