Meghan Markle, Prince Harry Called ‘Cheap’ For Skipping Hotel After Carlyle Allegedly Refused Discount
KEY POINTS
- Prince Harry and Meghan Markle allegedly stayed at a friend’s home while in New York City
- A law enforcement source claimed the Sussexes asked the Carlyle hotel for a discount but got rejected
- A security expert said the couple would have benefited from staying at a hotel instead of a private residence
Meghan Markle and Prince Harry were involved in a car chase with paparazzi because they didn’t stay at a hotel during their recent trip to New York City, reports have claimed.
Unnamed law enforcement sources told the New York Post’s Page Six that the Duke and Duchess of Sussex stayed at a friend’s house on the Upper East Side during their visit to New York City this week after they were roughly refused a discounted room at a hotel. International Business Times could not independently verify this information.
Ahead of their trip, Markle and Prince Harry allegedly asked the Carlyle, his mother Princess Diana’s favorite hotel, to give them a room at a discounted price, but the hotel’s bosses allegedly refused, the law enforcement sources claimed.
As they were staying at a private residence, the sources claimed Prince Harry and Markle didn’t want to lead photographers to their friend’s home when they were pursued by numerous paparazzi after leaving Manhattan’s Ziegfeld Theater Tuesday night.
Due to this, the duke and duchess were involved in what their spokesperson described as a “near-catastrophic car chase” with “highly aggressive” paparazzi that lasted “over two hours.”
“They should have just gotten a hotel for the safety of everyone. Instead, they were cheap and wanted a free place to stay,” one New York City law enforcement source told the outlet. “Harry and Meghan’s people called the Carlyle ahead of the trip and asked for a discounted room, and the hotel said no.”
“If they had just paid up and got a hotel in the first place, this supposedly ‘dangerous’ paparazzi chase around town would never have happened. They would have been driven back to the Carlyle, been photographed going inside and that would have been the end of it,” the source confessed.
The duke and duchess have stayed at the Carlyle, where room prices range from $1,240 to $6,000 a night, in the past. They previously checked into the hotel during a trip to New York City in 2021.
Security expert Mark Selden also suggested that Prince Harry and Markle could have avoided security troubles had they stayed at a nearby hotel instead of a private residence.
“There is security, doormen, porters and staff,” the AllStar Security president told Fox News Digital of why the couple would have benefited from spending the night at a hotel. “You have built-in safety. If anyone breaks in, you have your own security based on your own floor, standing outside your door or situated in the rooms next door to you or across the hall. You are essentially in a fortress.”
Selden, who has spent 20 years providing professional security to wealthy clients in Manhattan, added, “You cannot have the same security staying in a residential townhouse.”
Markle and Prince Harry claimed they were chased by photographers in a “relentless” pursuit after leaving the 2023 Women of Vision Awards, where the former “Suits” star was honored for her advocacy work Tuesday night.
However, some have expressed doubt over their claims of being involved in a car chase in New York City, including netizens and celebrities such as Whoopi Goldberg.
“Prince Harry and Meghan Markle were followed by paparazzi while leaving the Ziegfeld Theatre. Their spokesperson called it a ‘near-catastrophic car chase,'” Goldberg said on Thursday’s “The View.” “Others said it wasn’t bad, but I think people in New York know if it was possible to have car chases in New York, we’d all make it to the theater on time.”
She added, “We’re dealing with aggressive paparazzi. It just doesn’t work in New York.”
Her co-host Sunny Hostin, however, defended the Sussexes, noting that the couple never claimed it was a “high-speed” car chase. “If they feel scared, I will grant them that,” she added.
Budget unbalanced overall says Hospitality New Zealand –
Budget 2023 does not do enough to further support small businesses and contains little acknowledgment of the current economic environment’s impact on business in general, says Hospitality New Zealand.
Chief Executive Julie White said there were some helpful moves on the budget, but overall, it was a disappointment.
“The additional $17.6 million, over five years, of funding for the Major Events Fund to support the ongoing attraction of major events to Aotearoa will be welcomed by the sector.
“This is essential for us to attract big events and add immense vibrancy to our main centers, driving tourism and economic spending.
“We also support the Tourism ITP funding announcement and the importance of placing it in great workplaces and training our staff. It’s important to ensure operators’ voices are heard in this process, and we look forward to contributing to the development of the ITP.”
“And the funding for ongoing recovery from the North Island weather events, to help the affected regions get back on their feet, will be welcomed by businesses in those areas.
“But, on balance, there is little for most New Zealand businesses in this Budget.
“Businesses are right now in the grip of a real cost crisis, and although some sectors may have received some support, small businesses in particular will continue to struggle without tangible support for workforce and costs.
“Despite big increases in wages across the economy, that has not translated to increased productivity.
“Funding for the Tourism Industry Transformation Plan is unlikely to influence productivity in the tourism sector.”
Tourism & hospitality Expo roadshow starts May 11 –
Next week, from 11 – 13 May in Christchurch, Go with Tourism will kickstart New Zealand’s only free, dedicated careers expo for the tourism and hospitality industry, hoping to inspire a new generation of tourism and hospitality workers.
The expo, in partnership with New Zealand Careers Expo, will then move on to six more cities around the country: Palmerston North, Napier, Hamilton, Auckland, Wellington and Dunedin.
With industry professionals, employers and educators on site, students and job seekers will discover a wide range of opportunities available, such as work experience, mentorships, job vacancies and tertiary studies.
As well as showing career pathways, the main objective of the expo is to change negative perceptions about tourism and hospitality work. Go with Tourism Program Director, Heidi Gillingham, says that the 2023 expo season will be the most important yet for achieving this.
“Covid hit our industry hard. 90,000 employees were displaced, job security was in doubt, and we’ve experienced a massive skills shortage since. With international travel back to normal in New Zealand – and heading towards pre-Covid numbers again – it’s crucial to attract talent back into our industry to meet visitor demand.
“Additionally, due to the opportunity to engage with younger learners, we hope to see an increase in students choosing Tourism at the NCEA level in the future, as a result. We want to help parents and students understand why the industry is so important to New Zealand – from building our economy to championing our culture.”
In 2022, the Go with Tourism Expo saw 28,667 people walk through the doors and Gillingham believes 2023 will be a busier year. “This year will be our first expo season not limited by pandemic restrictions, so we hope to welcome more visitors than ever before to discover the wide range of career and study opportunities available in tourism and hospitality.”
To find out more information on the Go with Tourism Expo, go to: gowithtourism.co.nz/expo
- 11 – 13 May, Christchurch Arena, Christchurch
- 18 May, Central Energy Trust Arena, Palmerston North
- 23 May, Pettigrew Green Arena, Napier
- June 11-12, Claudelands Showgrounds, Hamilton
- 15-17 June, The Cloud, Auckland
- June 23-24, TSB Arena, Wellington
- 28 June, Dunedin Town Hall, Dunedin
GPO Wellington opens with a nod to Temuka and the Post Office –
InterContinental Wellington has announced the launch of GPO, its new restaurant that pays homage to the iconic General Post Office which once occupied the same site.
The luxury hotel’s latest dining addition tells an exciting, culinary story of travel, discovery and culture. The restaurant is set to open on April 21, with bookings open now.
Under the culinary leadership of acclaimed Executive Chef Carl Maunder, GPO offers a contemporary spin on classic cooking techniques, with a menu highlighting seasonal produce from New Zealand drawing influence from the rich cultures of Southern Europe, the Levant and the Mediterranean, served in a relaxed yet refined environment.
General Manager, Scott Hamilton says: “The new restaurant adds to InterContinental Wellington’s reputation as one of the city’s top destinations for both business and pleasure.
“It is exciting to introduce GPO as a strong culinary concept that will appeal to both locals and visitors, giving guests even more reasons to stay with us. It feels good to welcome this new dining experience to enhance our luxury line-up.”
GPO delivers diners a culinary ‘souvenir’ of intrepid travel, evoking memories of overseas holidays to faraway shores. Expect an array of dishes that explore rich spices, fresh herbs, and seasonal bounties, with smaller plates inspired by the renowned tapas and mezzes of the Mediterranean, as well as larger dishes including hand rolled pastas, pasture raised meats and locally grown organic produce.
GPO’s menu will highlight the best of seasonal seafood, including a signature ‘fruits of the sea’ platter with market oysters, diamond shell clams, mussels, prawns, and crayfish.
Chef Carl Maunder is passionate about building meaningful relationships with local suppliers. This helps him to showcase and celebrate wonderful produce and seafood, which are connected to the community and their stories.
Diners are in for a treat with daily bread from Shelly Bay Baker, dishes dressed with the finest local olive oil from Olea Estate, sustainable Haku kingfish from Ruakaka, and the much-loved clams from Cloudy Bay.
Adding to the unique dining experience, renowned New Zealand brand, Temuka Pottery has thoughtfully crafted bespoke crockery for the new restaurant.
Elevating GPO’s vibrant cuisine is a hand-picked wine collection curated by in-house sommeliers, showcasing both well-known and some more unfamiliar varieties that express the best in regionality. The collection features wines from the Aegean through to the Riviera, Andalusia and back home to Australasia.
For intimate dinners or lively celebrations, GPO promises an enriching dining experience with a relaxed yet refined atmosphere. From flavourful snacks to decadent platters, every dish showcases the restaurant’s commitment to quality, sustainability and community, making it a must-visit destination for foodies in Wellington and beyond.
GPO opens from Friday April 21, – Tue to Sat, 5pm – late.
Meet NZ’s Divine Hot Cross buns! –
A team effort is behind the best hot cross bun in New Zealand, and its biggest critic, Daily Bread head baker Patrick Welzenbach describes it as “perfect”.
Daily Bread, Auckland took out the top place for a second consecutive year in Baking New Zealand’s Great NZ Hot Cross Bun Competition, which was judged in Palmerston North on March 17.
With extra butter, a little more moisture and a faster proving of the sourdough, the winning entry is the fluffiest hot cross bun Daily Bread has created while continuing to produce a classical bun.
“I have to say that this year’s bun was perfect. I was so happy. Normally I’m just 90% happy about the finished bun, but this year I couldn’t make it any better. It was perfect,” says Patrick.
And he credits the perfection to locally sourced ingredients as much as possible, even the candied peel and orange glaze, which is made in the bakery, use New Zealand oranges.
Part of the secret is Patrick’s baking history in which he can trace back to more than 20 generations of his family and he’s grateful to his grandfather for teaching him to bake as a six year-old. “I was born to be a baker.” And while hot cross buns are not part of German bakery goods, Patrick knows just how they should taste.
With the team at Daily Bread, he develops the recipe before individual bakers add their expertise focusing on a specific element.
“At Daily Bread we put the team in front. It was absolutely a team effort. I couldn’t do it without the team. One guy did the crosses perfectly and super wide and straight, another baker made the perfect dough and another made the absolute shiniest glaze. Everyone has a small part to make the complete product and everyone is so proud that we have won for a second year.”
You can get your hands on the winning hot cross buns at any of the Daily Bread bakeries in Auckland, at Farro, New World in Remuera who is a keen supporter of the bakery, and at other Auckland New World stores and some Four Square supermarkets. Outside of Auckland, they are available by ordering online.
Nada Bakery takes second place
Who would have considered adding pimento – a type of chilli pepper, or coriander to a hot cross bun spice recipe? Well Michael Gray and his mother Judith Gray did along with their bakers at Nada Bakery in Wellington.
The spicy combination blended with plump presoaked fruit gave their hot cross bin the in the Great NZ Hot Cross Bun Competition earning them a second place win.
Nada Bakery general manager Michael Gray says: “Our dough is made in a precise way before we bulk ferment the dough to allow the yeast to feed and develop a more intense flavour. Our qualified bakers weigh off each bun at 140gm, hand mold each one before a final proofing, adding a crispy cross and baking. Once our buns are baked, we glaze them with an apricot and yuzu glaze.”
To get your hands on Nada’s hot cross buns you can purchase them at their Tawa or Johnsonville bakeries or order them online.
Inventive taste of Denmark
You can take a Dane from Denmark but their love of chocolate will always follow them.
For John Thomsen, head baker and owner of Christchurch’s iconic Copenhagen Bakery with wife Donna, opening up the category for the 2023 Great Hot Cross Bun Competition meant he could add chocolate to his much loved buns.
In 2022 Copenhagen Bakery won third place in the national competition and this year they’ve claimed third place again.
Copenhagen’s recipe features indulgent spicy flavours, three traditional fruits but also cranberries and the finishing touch of Belgian chocolate. “We made our hot cross buns for the competition with the indulgent traditional spicy flavors of a zesty three-fruited cross bun, blended harmoniously with cranberries and Belgian chocolate.
John describes it as: “Decadence – a spicy, zesty fruity, oh so nicely warmed through…with a melted choccy explosion.”
Passionfruit – a survival story –
The 2023 passionfruit crop has survived the devastation of Cyclone Gabrielle with the country’s small team of commercial growers based in sub-tropical areas such as Northland, the Bay of Plenty and Taranaki pleased to deliver the seasonal delights to consumers.
Passionfruit is a labor-intensive crop that requires careful management throughout the growing season.
Debbie Baxter, President of the New Zealand Passionfruit Growers Association, says this season has been a particularly challenging one for growers.
“Like many other growers, we faced difficult weather conditions throughout the season. Many of our growers were affected by the severe frost in October and the vines have taken some time to bounce back from that,” he says.
“While we haven’t lost a large amount of fruit, the lack of sunshine hours this summer has delayed production by as much as four weeks in certain areas.”
Baxter notes that get passionfruit to customers is a delicate balance that requires a lot of care and expense.
“Growing passion fruit is a real labor of love. High costs are incurred from pruning and daily picking for months. Passionfruit vines are prone to disease, and, despite careful management, we have a high rate of replacement for plants that have died. In the past year alone, some of our growers lost 100 percent of their vines, while others left the industry altogether,” says Baxter.
Plant & Food Research Principal Scientist and 5+ A Day Charitable Trust spokesperson, Dr. Carolyn Lister says that passionfruit provides significant nutritional value for their size.
“The cost of two passionfruit equals to a cup of coffee – but at the same price, passionfruit delivers the nutritional benefits of dietary fiber to keep your gut healthy, and powerful antioxidants such as vitamins C and E to support your immune system. Plus, their intense sweet and tangy flavor is unbeatable,” she says.
5+ A Day suggests that passionfruit is perfectly scooped out and eaten as is or added to a wide range of sweet and savory dishes.
Passion fruit can add a tropical twist to salads. Add passionfruit pulp to a dressing for a classic green salad or mix the pulp with chunks of cucumber and peach, add baby spinach and cherry tomatoes and drizzle it with chilli and lemon for a deliciously sweet and spicy combination.
Make the most of this season’s passionfruit which are in stores from March through to September by trying out some of the tasty recipes on the 5+ A Day website, www.5aday.co.nz, or by following on social media channels for more great how to use this tropical flavor bomb.
Humble rescued cauli becomes ice cream from HELL –
It’s cauliflower but not as you know it – the humble vegetable is the hero ingredient in HELL’s newest plant-based offering, a unique ice cream made by Kiwi start-up EatKinda.
Launching nationwide across HELL’s 77 stores in Strawberry Swirl and Mint Choc Bikkie flavours, the ice cream is believed to be the world’s first of its kind being made commercially. It includes the use of cauliflower which would otherwise go to waste purely for cosmetic reasons.
EatKinda is the brainchild of Jenni Matheson and Mrinali Kumar. The duo has gone from making ice cream on their kitchen bench to scaling up to commercial production to take their products nationwide with HELL.
A passionate vegan of more than 20 years, Matheson first came up with her cauliflower ice cream recipe while looking to use up vegetables from her garden.
“After initially trying pumpkin and other vegetables I had grown, it quickly became clear that cauliflower was the perfect base. It has a beautiful texture without an overpowering taste, meaning you can create flavors easily,” she says.
Matheson took her recipe for a start-up weekend in Taranaki in 2020, where she met Kumar, who was completing a Bachelor of Food Technology at Massey University. EatKinda was soon born, making a premium ice cream that is creamy, delicious and, most importantly, plant-based.
Kumar says they use “rescued” cauliflower for their ice cream whenever possible, a deliberate decision given a large amount of New Zealand’s crops don’t even make it to the shelves.
“Apart from cosmetic imperfections, such as being the wrong size, an odd color, or not pretty enough for the supermarkets, the cauli we use is completely fine to eat. We source it from suppliers including Perfectly Imperfect, a social enterprise that saves cosmetically imperfect food from rotting in the ground. It’s a win-win for everyone,” she says.
Callum Davies, founder of HELL and equally passionate about plant-based alternatives, says the team was amazed by how delicious the cauliflower ice cream was when they tasted it.
“It sounds like it will be good for you but not tasty – yet we were blown away and knew we had to offer it to our customers. We’re always pushing the envelope in offering plant-based alternatives and think people will be just as in love with it as we are. It’s a pretty sweet aftertaste knowing that it’s dairy-free and uses rescued cauliflower,” he says.
Ben Cumming, CEO of HELL, says sustainability is one of the brand’s core values, which is why it’s important for them to support companies like EatKinda as they tackle issues around climate change and food waste.
“We’ve always been big on plant power – from our Burger Pizza using Impossible Beef to the recent Steak & Cheese Pie Pizza using Fable Steak (a mushroom alternative). For us, it’s about showing amazing plant-based alternatives and showing people that being kinder to the planet doesn’t mean compromising on taste.
“While we have very little food waste in our own HELL kitchens, it is a significant issue for the wider food industry, so we are thrilled to support EatKinda’s work in addressing that by adding their ice cream to our menu,” he says.
EatKinda wants to revolutionize the ice cream industry – changing how science and technology are used in the primary sector to create sustainable and animal-free sweet treats. Davies says HELL has been working closely with Matheson and Kumar to ready them for nationwide expansion, something he is familiar with after opening the first HELL store in Kelburn 27 years ago.
“It’s really hard building a business and a brand from nothing, so we are stoked we can share our knowledge and experience with other generations of Kiwi businesses. After hearing EatKinda’s story and tasting the ice cream, it was an easy decision for us to work with them to launch through our network and help take their business to the next stage,” he said.
Traveling to Hawke’s Bay
Advice From : Hawke’s Bay Tourism – Hawke’s Bay – New Zealand
Q. Can I travel to the Hawke’s Bay region?
Parts of Hastings District and Central Hawke’s Bay, and some operators in Napier, remain operational for business, but we encourage all potential travelers, including those keen to check on family and friends, to book ahead and/or contact accommodation providers and experience operators to confirm current operating conditions.
Hawke’s Bay Airport is fully operational, however restrictions and road closures apply. Please check Waka Kotahi for the most up-to-date information on the roading network. Air New Zealand has introduced a temporary service between Gisborne and Napier airports.
Hawke’s Bay’s Visitor Economy is the third largest contributor to regional GDP, and is estimated to represent 9-10% of the total employment in the region. It will, therefore, play an important role in the recovery, bringing money into the economy, and supporting jobs and businesses, including both Hastings and Napier CBDs.
We look forward to welcoming visitors back to the entirety of our region – from Wairoa in the north to Pōrangahau in the south – when the time is right.
Q. Is it safe to visit the Hawke’s Bay region?
Civil Defense has declared an emergency in Wairoa, Napier, Hastings and Central Hawke’s Bay, and some areas in these districts remain without power or reliable communications.
Some roads in and around the region remain closed, while others are designated for essential/critical workers only. Please check Waka Kotahi for further information and follow instructions, including when essential travel-only applies. Areas impacted by flooding may be contaminated by silt, which contains contaminants that could be harmful.
However, parts of Hawke’s Bay remain safe and operational for business. We encourage potential travelers, including those keen to check in on family and friends, to book ahead and/or contact your accommodation providers and experience operators to confirm current operating conditions before departing for Hawke’s Bay.
Q. How can I get to Hawke’s Bay?
Hawke’s Bay Airport is fully operational and Air New Zealand is flying to Hawke’s Bay from Wellington, Auckland and Christchurch daily.
A number of roads in and around the region remain closed, including both State Highway 2, between Napier and Gisborne, and State Highway 5, between Napier and Taupo. For full roading updates, please visit Waka Kotahi.
Please be aware that some roads are for essential/critical travel and workers only. Please ensure you take your time and allow for variations.
Q. When should I plan to visit Hawke’s Bay?
Parts of the region are open for business now, so if you do have a reservation or have plans to visit, please check with your accommodation providers and experience operators. The operators who can safely open will value your support.
While Civil Defense has declared an emergency in place for the full region, the situation on the ground is changing rapidly, so please return here for updates.
If you would prefer to postpone your visit to Hawke’s Bay, mid-late Autumn is beautiful, and June is a fantastic time to visit with Winter FAWC! Food and Wine Classic running throughout the month.
Q. How many tourism operators have been impacted by the flooding?
Hawke’s Bay Tourism is conducting a detailed audit of operators, with an emphasis on who is operating as normal.
Many businesses are getting back to business, with more coming online every day. We recommend you reach out directly to your accommodation and experience providers for updates.
Q. Is accommodation available or is it being used for emergency accommodation?
Parts of the region, including accommodation providers, are now open to visitors.
However, there is an increased demand for accommodation in Hawke’s Bay at the moment so we recommend visitors book ahead, ensuring operators can be prepared for your arrival.
Please be aware, some accommodation providers may be prioritizing displaced residents and/or essential workers.
Q. I have booked a holiday in Hawke’s Bay in the next few weeks. Should I cancel?
Parts of Hawke’s Bay remain open for business, but we encourage potential travelers, including those keen to check in on family and friends, to book ahead and/or confirm with accommodation providers and experience operators. Businesses who can operate safely will value your support.
For those visitors who made arrangements not to visit, we look forward to welcoming you when the time is right. Your support will play an important part in Hawke’s Bay’s recovery, bringing money into the economy, supporting jobs and businesses.
Q. I want to cancel my trip – will I get my money back?
We recommend you check with your travel agent or review the cancellation policies of each individual provider. We encourage you to check insurance policies as well.
Q. What is happening with Cruise?
Napier Port in agreement with Napier City Council advised that cruise ship calls would not call into Napier for the week ending Sunday 26th February 2023. The decision will be reviewed on an ongoing basis with other stakeholders.
Q. What is Tourism doing to support the response and recovery?
Many businesses that play key roles within the Hawke’s Bay Visitor Economy are working hard to support fellow businesses hardest hit and those helping with the immediate response.
Hospitality businesses are delivering meals to affected communities and volunteers, while others are contributing both financially and with time and energy to the clean-up. Industry peers in other regions, including Wairarapa and Auckland, have created fundraising opportunities to contribute financially to the region’s recovery.
Q. What support do Hawke’s Bay Visitor Economy businesses need right now?
After three years of dealing with the ups and downs of the Covid pandemic, the impact of Cyclone Gabrielle, during what ought to be one of our busiest months, will be significant.
Businesses that cannot trade or have had business severely affected by Cyclone Gabrielle and/or the subsequent impacts, may need financial support to get through. Hawke’s Bay Tourism is working to advocate on their behalf
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