What distinguishes the Schlosshotel Hohenhaus?

PETER NIEMANN: For me as hotel director, there are many small elements that make Hohenhaus so special. First of all, the location of our hotel is ideal: as a five-star Relais & Châteaux hotel, we are geographically located pretty much in the middle of Germany and have very good transport connections. So no matter which region of the country you are coming from, you can reach us relatively quickly. From my point of view, that's a real advantage, especially in these times. But beyond that, it's the location itself that is inspiring. Hohenhaus is embedded in 1600 hectares of nature and parkland. There is greenery as far as the eye can see all around us. So if you're looking for relaxation and peace and quiet, you've come to the right place. If you prefer something more active, you can explore the surrounding area on one of the many hiking trails or by bike. The many cultural sights in the area are also worth a visit. Culinary delights also play a particularly important role here. With the restaurants "La Vallée Verte - Das grüne Tal" (1 Michelin star), Hohenhaus Grill and the Hohenhaus Café, we have three high-quality restaurants that appeal to both hotel guests and day visitors. We attach great importance to a healthy circular economy in all three restaurants. This means that we grow and process the majority of our food ourselves, for example harvesting wild artichokes and fruit from our own orchard. We collect herbs, berries, mushrooms and morels, grow cereals such as oats and wheat on our own land and use them to bake bread and source all of our game from our own hunting grounds. We also produce Hohenhaus honey and have purchased beehives for this purpose. We can even call our own water source our own. Everything we can't grow ourselves, we try to get from small producers in the region. For example, the goat's cheese from the organic dairy goat farm Rösebach in neighboring Ifta, the organic chickens and cattle from the Zimmermann family's Nordhof farm or our vegetables from the Demeter farm Ina Tröll.

Over the past two years, the Hotel Hohenhaus has repositioned itself under your leadership and has taken great strides towards a sustainable future. What exactly has been implemented so far and what is still planned?

PETER NIEMANN: As I just described, the topic of "circular economy", or "farm to table", is very close to my heart and I am committed to it with all my might. In a business like ours, this only works in small steps and not all areas have been implemented as I would like them to be. But we have already achieved a lot. Since I started at Hohenhaus, we have been sourcing more and more produce and food from our own land. That wasn't the case just a few years ago.

The Hotel Hohenhaus regularly hosts events for hotel guests - what events are coming up soon?

PETER NIEMANN: That's right, we also host top-class events time and again. This is another element that makes us so special. Whether it's readings, concerts or tastings, there's always something going on here thanks to prominent partners. This year, of course, everything is a little different, so things are currently a little quieter than usual in the events area. However, and I'm really looking forward to this, we will be offering a champagne weekend with the Laurent-Perrier brand from November 20 to 22. Guests can book an exclusive package and enjoy a five-course menu with matching champagne as well as a champagne breakfast. On the four Advent Sundays in December, we will also be setting up a Christmas tree village at Hohenhaus, a kind of open-air Christmas market where exhibitors will be presenting products and crafts from the region. And the next yoga retreat in November is already being planned.

Do you have any tips for fun activities near the hotel?

PETER NIEMANN: As already mentioned, nature lovers get their money's worth here. Hohenhaus is surrounded by a 30-kilometre hiking network and numerous mountain bike trails also lead right past us. And the 7500-hectare Hainich National Park is also just around the corner. There are also many cultural attractions in the region, such as Wartburg Castle and the Luther Church in Eisenach, then of course Erfurt as the state capital of Thuringia or Bad Hersfeld with its annual festival. Also worth seeing and only a good hour away: the city of Kassel with the UNESCO World Heritage Site Bergpark Wilhelmshöhe and the picture gallery in Wilhelmshöhe Palace.

What do you like about KPM Berlin porcelain? Why did you choose it?

PETER NIEMANN: Hohenhaus is a five-star Relais & Châteaux hotel, and we also have a gourmet restaurant that has been awarded a Michelin star. We are therefore committed to a certain level of quality - that's what we stand for and that's what our guests expect. KPM is one of the most renowned porcelain manufacturers in Germany and looks back on a long history, but has always moved with the times. This is exactly what we value and why KPM porcelain suits us so well!

What is your personal favorite piece from KPM Berlin?

PETER NIEMANN: In our gourmet restaurant La Vallée Verte, I love the simple white plates from the KPM URANIA series, which provide us with the perfect canvas for drawing our Breton and regional ideas. This results in "pictures" such as "Maquereau - Pointe de Brézellec", a mackerel that we serve with black radish, Breton seaweed and mustard and which has been one of the absolute signature dishes at Hohenhaus in terms of taste and appearance since 2018. In my private life, I prefer to enjoy my morning coffee from the KPM LAB mug 2H. Thanks to the mix of the two porcelain surfaces, the mug is a real pleasure to hold. It also doesn't slip and I'm personally impressed by its clear, unmistakable shape and delicate finish.