Wednesday 23 October 2013

Rhodes 44 declared Newcomer of the Year at the What’s On Awards Abu Dhabi 2013


What’s On – the UAE’s best-selling entertainment magazine – celebrated the crème de la crème of Abu Dhabi’s restaurant, leisure and entertainment scene on Tuesday night, with the What’s On Awards Abu Dhabi 2013.

Rhodes 44 was declared Newcomer of the Year. Hakkasan, Emirates Palace claimed the evening’s top prize, scooping the highly coveted What’s On Restaurant Of The Year accolade, while Cyril Calmet was named Chef Of The Year.

Hosted by Motivate, in association with Dubai First, the awards took place at the newly opened Ritz Carlton, Abu Dhabi, Grand Canal at a venue combining an indoor and outdoor experience. Guests included general managers and chefs from Abu Dhabi’s leading hotels, restaurants and leisure industry.

Ian Fairservice, Managing Partner and Group Editor of Motivate Publishing, and the man who launched What’s On magazine almost 35 years ago said “It’s safe to say that today the industry in Abu Dhabi is virtually unrecognisable from that of ten years ago – we’ve been lucky enough to welcome more and more world class establishments every year – so that today we now have a scene that can proudly rub shoulders with any major city in the world.”
“Of course What’s On has been there every step of the way – creating trends, not just reporting on them – on everything from the growing campaign to promote the use of sustainable fish stocks to championing local produce in restaurants.”

More than 45 awards were presented to various categories of restaurants, music and nightlife and sports and outdoor outlets, based on readers choice. Votes were collected throughout Abu Dhabi over the last two months, as consumers voted for their favourite outlets via in-store voting slips, Facebook or through the What’s On Awards website. Once again, What’s On commissioned the independent external auditors, Jacobsons, to ensure that the results of the hotly contested awards were completely transparent. 

Winners!!!


No comments:

Post a Comment