Royal Scotsman’s Grand Suites are a blend of Scottish tradition and contemporary luxury. In this episode of ‘Meet The Makers’, we speak to textile designer Araminta Birse-Stewart and furniture maker William Garvey, as they reflect on nature’s bounty and the rugged landscapes of ancient Caledonia – both major inspirations for the contemporary interiors of our luxury train.
Scotland’s changing landscapes are the foundation of any Araminta Birse-Stewart’s creation. In her atelier – a melee of mood boards, ornamental bird’s nests and yarns of wool – the designer shares stories of the auburn mountains, snowy white peaks and flowing rivers that she drew inspiration from to develop her unique Grand Suites tweeds and tartans. Preserving the beauty of Scottish heritage, Araminta creates a world where the majestic outdoors and refined interiors are constantly in dialogue.
William Garvey’s deep love of craftsmanship, beauty and nature has fuelled a rich career in woodworking that has spanned half a century. For ‘Meet The Makers’, the artisan unveils the finest contemporary furniture crafted for the Royal Scotsman's Grand Suites. With his artistry, the Grand Suites are a testament to luxury precision.
Welcome to your convivial country house on wheels, where you and your loved ones will journey together, recounting the epic chapters of your adventure and creating unforgettable memories in the purest Scottish tradition.
Pioneering the future of luxury, the world of the Grand Suites is one of exuberance and decadence. Aboard the Royal Scotsman train, doors dressed in intricate marquetry make way for indulgent spa treatments in a sumptuous en-suite bathroom and private dining comforts to relax.
Behind the doors of our painstakingly renovated hotel in the Riviera Maya, a new space dedicated to emerging and established local designers awaits.
Chef André Chiang has opened nine restaurants around the world, including the two Michelin star restaurant RAW in Taipei. Here he steps out from the kitchen and into the vibrant hawker markets of Penang with his version of an oyster omelette, from ‘Penang: Recipes & Wanderings Around an Island in Malaysia’, Belmond’s new cookbook with Apartamento.
The ocean is the world’s largest ecosystem, yet it is at risk like never before due to rising temperatures, overfishing and declining coral reefs. Emma Love, contributing editor at Condé Nast Traveller, meets a passionate cohort who think it’s not too late to turn the tide.
As Cape Town’s cultural dynamism goes from strength to strength, Johannesburg-based writer Zanele Kumalo spotlights the fashion scene’s game-changing names to know.
Deceptively simple but with depths of flavour: enter the humble tomato spaghetti, named after the Hollywood starlet who loved it so.
Nestled within whispering distance of Brazil’s Iguassu Falls, Restaurant Y pays tribute to the region’s deep connection with water. Meet Luiz Filipe, the Michelin-starred chef at the helm, who is dedicated to showcasing his country’s rich culinary traditions on the most dramatic natural stage.
From serving aces beneath palms in the Thai jungle to match points overlooking the Italian Riviera's azure waters, discover our best hotel tennis courts.