Hotels & Travel

Home Innovations

FROM BUILT IN COFFEE MACHINES TO HIGH-TECH COOKTOPS, FOUR LOOKS AT THE LATEST TECHNOLOGY INNOVATIONS FOR THE HOME KITCHEN…

Sub-Zero Anywhere Refrigeration This autumn Sub-Zero is introducing a ground-breaking line of integrated refrigeration, which just so happens to be the largest product rollout in the company’s 68-year history. The new line is the culmination of Sub-Zero’s industry-leading food preservation technology and impeccable design, including the new integrated refrigeration, which utilises Sub-Zero’s pioneering freshness technology...

February 20, 2013

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Show Me Your Luggage!

FOUR explores that there is nothing that says class more than quality pieces of luggage, as seen in the International Edition…

In this age of mass-production and cheap knock offs, Louis Vuitton stands above all others to remind us what we can hope to attain. Louis Vuitton was founded in Paris in 1854, as a practical product for the avid traveller. The flat-bottom trunks with trianon canvas, were lightweight and airtight and had something that no other trunk had – a flat top. This ingenious style meant that the luggage could be stacked easily, making...

February 12, 2013

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From Avant-Garde to Icon

With 40 years of unparalleled success, Audemars Piguet tells FOUR’s International edition about their watches…

There is a before and after the Royal Oak in the history of modern horology. Launched in 1972 by Audemars Piguet, the first luxury sports watch was a breakthrough creation right from the start. Legend has it that this model was designed in one night. 40 years later, the Royal Oak has become an authentic contemporary watch icon. This spectacularly non-conformist watch, consistently one step ahead of its time, has made an indelible...

February 12, 2013

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Bompas & Parr to create edible display

This year’s Kew Summer Festival will feature a unique central display by the duo, featuring wild edibles inspired by the gardens

Visitors at this year’s Kew Summer Festival will get the chance to see Bompas & Parr’s edible display and be encouraged to think differently about what they eat and where it is from, including plants and fungi. The artwork [right/ below], by Tom Sewell, which has been commissioned by Bompas & Parr, is the inspiration for their forthcoming contribution to the Summer Festival.The festival will showcase the edible diversity of...

January 09, 2013

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