Burlingtons – Winter 2023/24 by Century One

No 15 l WINTER 2023/24

Enter the Dragon Ushering in the Chinese New Year

Driving investment Your guide to investing in classic cars

Cool runnings The high-octane sport of luge

Turning up the heat Young British chefs

Perfecting the art of shooting since 1835.

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CEO FROM THE

appy new year, and I wish you all a prosperous and successful 2024 as we welcome in the Year of the Dragon!

Last year ended on a busy high note for the Burlingtons team, as we hosted two very successful roadshows in Malta and London (see pages 36-37 for more details), and a champagne evening reception (see pages 38-41). We are hitting the ground running in 2024, with another two roadshows already in the diary – we will be in Istanbul in the week beginning 19 February and are planning another event in Dubai in June. On 1 February, we will also be hosting a real estate webinar and I hope that many of you will be able to join us for this. Chinese New Year will be celebrated on 10 February, reflected on the cover of this issue, as we embark on the Year of the Dragon. I explore this theme on pages 52-55, as well as outlining an exciting development for Burlingtons – the formation of our Asia Desk. Burlingtons is a constantly evolving organisation and, in the autumn, we were delighted to welcome Rob Prince as managing director of Burlingtons Real Estate. Turn to pages 62-65 to hear Rob’s thoughts on the real estate market and the work our team is doing in this sector. Elsewhere in the magazine, we showcase some of the rising stars among British chefs (page 26-31), take a closer look at investing in classic cars (page 44-51), and delve into the history of that iconic British brand Harris Tweed (page 56-61). As we embark on a new year, we at Burlingtons look forward to working closely with you in 2024. Deborah Mills Chief Executive Officer Burlingtons Group Limited

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BURLINGTONS GROUP Deborah Mills CEO Burlingtons Group (deborah.mills@burlingtons.group) Jordan D Jordan Head of Private Office & EA to CEO (jordan.jordan@burlingtons.group) Rob Prince Managing Director of Real Estate (rob.prince@burlingtons.realestate) Peter Young Head of Tax and Fiduciary (peter.young@burlingtons.legal) Alistair Muscat Head of Wealth Management (am@integra-pw.com)

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Creative Director: Peter Davies Senior Designer: Caitlyn Hobbs © 2024 Burlingtons Group Articles and other contributions published in this journal may be reproduced only with special permission from the Burlingtons Group. Burlingtons Group and the publishers (CPL One) accept no responsibility for any views or statements made in the articles and other contributions reproduced from any other source. No responsibility is accepted for the claims in advertisements appearing in this journal and the publishers reserve the right to accept or refuse advertisements at their discretion.

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CONTENTS No 15 l WINTER 2023/4

12 22 THE U LT I M AT E

Experiences and purchases that are the pick of the season

To see how we can help with our wide range of professional services, please go to our website, available on your computer, tablet or smartphone www.burlingtons.group

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GAME SHO OT I N G

Burlingtons CEO Deborah Mills shares the thrill of game shooting, and the culinary delights that follow

T H E SE AS ON

Plan your visit to some of the top arts, cultural and sporting events this winter and spring

AFTER DARK

Take a trip to some of London’s best fireside bars this winter and enjoy a cosy drink or delicious dinner

Meet the young chefs turning up the heat in the culinary world

Learn about the iconic British brand that is Harris Tweed

BU R L I NG TON S ROA D SHOW

BU I L DI NG A G L OBA L B R A N D

YOU NG B R I T I SH CHEFS

Read about the Burlingtons Group’s roadshow in Malta and London

P O STC A R D F ROM I STA N BU L

E N T E R T H E DR AG ON

As we welcome the Year of the Dragon, Burlingtons is opening its new Asia Desk

SPA R K L I N G E V E N T

Burlingtons hosted a sparkling champagne reception for clients and colleagues

DR I V I NG U P I N V E ST M E N T

Iconic classic cars that make a rewarding investment

T H E FA B R IC OF S O C I E T Y

Meet Rob Prince, Managing Director of Burlingtons Real Estate

MIND, BODY AND SOUL

Explore some of the most luxurious wellbeing holidays

ASK B OR I S

Top tips from our resident bulldog on hiring a chef for those special occasions

C O OL RU N N I NG S

With speeds approaching 100mph, the sport of luge is not for the faint-hearted

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THE

ULTIMATE

T h e exp e r i e n ce s an d purchas es that are th e p i ck o f the s eas on Words: Andy Mo rr is

V Y R AO OF F E R S SM A L L E R F R AG R A NC E S TO F ORT I F Y T H E SP I R I T

In the dark days of winter, many of us reach for a bottle: perhaps you will consider this uplifting spiritual selection instead? Conceived by London creative Yasmin Sewell, each of Vyrao’s fragrances focuses on wellbeing, scent and mental energy. Its new Mini Woo range (available in 30ml bottles) allows you to experiment with different enhancers – after all, at the start of a new year, most of us would benefit from the joy-summoning ‘Sun Rae’ and the positivity of ‘Magnetic 70’. Note that the Mini Woos don’t have Herkimer diamond crystals, as their larger counterparts do – but with packaging this stylish, no further healing properties will be required. From £89, Libertylondon.com and vyrao.com

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E R DE M M OR A L I O Ğ LU TA K E S I N SP I R AT ION F ROM T H E C O OL E S T M I T F OR D SI ST E R

This season’s most unexpected style icon is the late Deborah ‘Debo’ Cavendish, Duchess of Devonshire and grandmother of the current Earl of Burlington, whose combination of glamour and pragmatism inspired Erdem’s Pre-Spring 2024 collection. Whether it be the Duchess’s love of Elvis, chickens or Chatsworth House, Erdem has created a fitting tribute and one of the most elegant collections of the season. He even used repurposed fabrics and antique textiles from Debo’s home, consulted her private secretary, and enlisted her great-granddaughter to assist with design. What is clear is what Debo, the youngest of the Mitford sisters, would have made of it. ‘I don’t mind if that is the fashion or not, it’s what suits me,’ she once said – after all, she preferred to shop at agricultural shows or Marks & Spencer. From £495, Erdem.com

T H I S V E RT I C A L R E S ORT B OAS T S T H E WOR L D’ S L ONG E ST C A N T I L E V E R

One&Only’s signature is lavish spa resorts in remote locations. Now it is bringing the same elegant ethos to major cities, most recently Dubai. Designed by Tokyo architects Nikken Sekkei and Malaysia-based Jean-Michel Gathy, One Za’abeel is the company’s first ‘vertical urban resort’. While there are the requisite roster of international Michelin-star chefs and some surreal touches (it has imported the ‘padlocks as mementos’ concept from the Paris Pont Des Art), our favourite feature is the infinity pool, 27 storeys up, complete with showstopping views, cabanas, and so much more. Rooms from £365, oneandonlyresorts.com

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H OL L A N D & HOL L A N D, T H E L E A DE R S I N NOB L E F I E L D SP ORT S , N OW HAV E A N E W TA RG E T

After 189 years of trading and innovation – including more than 50 patents – the most eminent British gunmaker and shooting brand now offers some well-chosen accessories for those looking to go beyond the range. As well as silk ties decorated with pheasants, woodcock and grouse, our pick is this Sequoia ‘Royal’ Scroll fountain pen, which takes inspiration from the shotguns of the same name. Limited to 100 pieces, look out for the gold detailing, sterling-silver cap and chequering on the barrel. Pair with a statement H&H notebook for the perfect record of your accomplishments. £995, hollandandholland.com

TOM B O OTON AT T H E D ORC H E S T E R G R I L L

No-one is having as much fun in luxury hospitality right now as The Dorchester. This is thanks, in part, to the dynamite combination of executive chef Tom Booton and his new sous chef, Freddy Wilson, at The Dorchester Grill. Booton, now at the ripe old age of 30, has spent five years transforming a formerly dusty restaurant into something truly spectacular. Rather than a formal snootiness, The Grill at The Dorchester is welcoming, surprising and delightful. Seek out the laminated brioche with chicken liver parfait for starter, then its phenomenal ham, egg and chips (home-smoked gammon, which is then poached, roasted and glazed). Need convincing? The ‘all the chicken’ is so good it will redefine your concept of a roast. thedorchester.com

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DAV I D G A N DY WA N T S YOU TO L O OK AS H E D OE S , WOR K I NG OU T A N D L O U NG I NG A B O U T

For a British model best known for his scantily clad appearance in Dolce & Gabbana’s sun-soaked campaigns, David Gandy sure can dress. His wellwear range offers the kind of quality gym kit, relaxed hoodies and Henleys that feel sophisticated, even as you recover from working up a sweat. He recently teamed up with gentleman’s outfitter Hackett for its new line of premium luxury loungewear, including some particularly fine pyjamas. Accessorise with a cocker spaniel, a Jaeger-LeCoultre Reverso watch, a pair of wellies, and a country pile. From £50, davidgandywellwear.com

R I M OWA’ S N E W SIG NAT U R E LU G G AG E M A K E S T H E C ASE F OR A M OR E C ASUA L ST Y L E

By now, you probably know Rimowa is the luggage label of the one per cent: the likes of Rihanna, Roger Federer, Takashi Murakami, Patti Smith and LeBron James have taken a 125-year-old German luxury brand (now part-owned by LVMH) and made it covetable in the extreme. But once you have its flagship grooved aluminium showstopper, what do you do next? Try one of these three new designs, crafted in Italy, using sustainable nylon – a duffle, a backpack and a tote offer everyday luxury that turns a commute into a trip. From £860, rimowa.com

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A F T E R U 2 L I G H T U P T H E SP H E R E A N D T H E F 1 C I RC U S , T H E F ON TA I N E B L E AU I S T H E N E X T B I G T H I N G I N L AS V E G AS

Even by Sin City standards, the Fountainebleu is an extraordinary undertaking: 23 years in the making and built at a cost of more than £2.8bn by real estate mogul Jeffrey Soffer, it is Las Vegas’ most impressive new hotel. A sister property to the Rat Pack resort in Miami, the Fontainebleau Las Vegas has seven pools, a 55,000 sq ft spa and 3,644 rooms. Foodwise, it is a cut above, boasting the formidable Papi Steak, the kind of high-roller meat palace that would put Salt Bae in a cold sweat. Book the Fleur de Lis ‘Monarque’ suite if your roulette winnings allow. Rooms from £380 per night, Fontainebleaulasvegas.com

B R E M ON T ’ S L AT E S T A DV E N T U R E I S B E C OM I N G A WOR L D - L E A DI NG WATC H C OM PA N Y

Thanks to Bremont, 2024 could be the biggest year in British watchmaking history. Founded by brothers Nick and Giles English, the company focused on timepieces that celebrated British derring do, military bravado and exceptional ingenuity (timepieces included elements from Stephen Hawking’s desk, an original Enigma machine and the last British Concorde). The next stage of the brand’s evolution is the arrival as CEO of Italian watch supremo Davide Cerrato, who brings considerable experience (he turned Tudor watches from an afterthought into a £495m-a-year powerhouse). The Supermarine S502 is one of Bremont’s newest models; hand-built to order at the £20m Bremont headquarters – ‘The Wing’ in Oxfordshire – it has a 50-hour power reserve and 500m resistance. £3,250, Bremont.com

U P G R A DE YO U R DR E S SI NG G OW N W I T H N E W & L I NG WO OD

Best known for its suitably dramatic overcoats and formal tailoring, New & Lingwood also specialises in that most overlooked of clothing items: the dressing gown. For a brand founded in Eton 159 years ago, its new collection is vibrant and contemporary, in lavish fabrics and paisley designs, whether ready-to-wear or custom. Invest in one with gauntlet sleeves for maximum effect. A word of caution, however: to truly pull off the skull and crossbones pattern you will require either the bone structure of Nick Cave or the body mass of Blackbeard. From £595 (custom from £1,500), newandlingwood.com

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THE

SEASON Ess e n tial dates fo r the diar y

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JAN

■ 24 JANUARY-10 FEBRUARY – T H E M E RC HA N T O F V E N I C E 1 9 3 6 Shakespeare’s The Merchant of Venice is given an inventive twist, moving the story to London in 1936, when the threat of fascism is ever growing. Tracy-Ann Oberman’s Shylock is a widowed single mother, a survivor of attacks on Jewish people in Russia, who must contend with Oswald Mosley’s planned march through the Jewish East End by the British Union of Fascists. Don’t miss the Royal Shakespeare Company’s compelling performance at the Swan Theatre in Stratford-upon-Avon.

■ 24 JANUARY-16 FEBRUARY – L A B O H È M E , ROYA L O P E R A H O U S E

Puccini’s masterpiece remains as relevant today as ever, and this production at the Royal Opera House in Covent Garden promises to be a ‘vivid and evocative’ production. Enjoy dinner beforehand at NoMad, where you can sample seasonal favourites in the restaurant’s stunning glass atrium.

■ 25 JANUARY – BU R N S N I G H T Raise a dram to the great Scottish poet Robert ‘Rabbie’ Burns for a traditional Burns Night celebration. Why not book a table at the Michelin-starred Restaurant Martin Wishart, in the historic port of Leith, close to Edinburgh? The eponymous chef has created a tasting menu of sumptuous Scottish produce, paired with the very best wines, which makes this the ideal destination to celebrate all things north of the border.

■ 31 JANUARY – S OT H E B Y ’ S PA R I S Don’t miss the eleventh annual Paris Sale, conducted by RM Sotheby’s, featuring a collection of supercars past and present. At the time of writing, lots on offer include a 2003 Ferrari Enzo, with an estimated value of €3-3.5m, a 1935 Avions Voisin C25 ‘Clairière’, and a 1961 Jaguar E-Type Series I ‘Flat Floor’ 3.8 Roadster.

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FEB

■ 1 FEBRUARY – E N D O F T H E S H O OT I N G S E A S O N Head out for one last hurrah, as the shooting season for pheasant and partridge draws to a close in Britain. Bag yourself a peg at one of Britain’s best shoots and make the most of the end of the season.

■ 2 FEBRUARY-16 MARCH – S I X NAT I O N S

Oscar Wilde famously noted, ‘rugby is a game for barbarians played by gentlemen’, and if the Rugby World Cup whetted your appetite for the game, then settle in for top-notch action. The annual Six Nations tournament gets under way with France vs Ireland, and progresses through five rounds, with the final games played on 16 March. Ireland were the Grand Slam champions in 2023, and competition to dethrone Andy Farrell’s men will be fierce.

■ 10 FEBRUARY – LU NA R N E W Y E A R Welcome in the Year of the Dragon as the Lunar New Year marks the beginning of the warmer months. The Dragon indicates a time for new beginnings, hard work and power, as well as growth and prosperity. It is associated with wood and fire, so this year should also create passion, creativity and invention. Plenty to look forward to then!

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■ 28 FEBRUARY-3 MARCH – D U BA I

I N T E R NAT I O NA L B OAT S H OW

For the chance to enjoy a showcase of the best in superyachts, head to the five-day Dubai International Boat Show. Completely renovated in 2020, Dubai Harbour is the perfect setting to take in the latest technology in the nautical world. Make your way to Superyacht Avenue to take in the biggest yachts at the show – and don’t miss the nearby parade of supercars as well.

MAR

■ 1 MARCH – S T DAV I D’ S DAY, WA L E S

Celebrate the patron saint of Wales with an immersive culinary experience at the two Michelinstarred Ynyshir Restaurant and Rooms, on the edge of Snowdonia National Park. This is food worth travelling for – head chef Gareth Ward keeps his menus under wraps until arrival, but expect plenty of intense flavours and meat and fish from around the world. Diners are warned to allow four to five hours for the dining experience – this includes a DJ ‘curating the music’. Book a stay in one of the garden rooms to make the most of your visit.

■ 2 MARCH – BA H R A I N GRAND PRIX

It may not seem long since the 2023 season came to a close, but the 2024 action gets under way at Sakhir in Bahrain – the first leg of a 24-race global circuit. Book the Royal Suite at the Four Seasons Hotel Bahrain Bay for sweeping views of the Manama skyline, and indulge in Mediterranean cuisine with an Asian twist, prepared by chef Leonardo Di Clemente.

■ 12-15 MARCH – T H E

C H E LT E N HA M F E S T I VA L

■ 30 MARCH – OX F O R D A N D C A M B R I D G E B OAT R AC E The 169th renewal of this storied clash of two of the greatest universities in the world takes place on the Thames, with the dark blue of Oxford and the light blue of Cambridge set to do battle once more. Bag yourself a good spot on one of the bridges or book a table at the White Hart, Barnes – this historic venue gives a good view of the river and an excellent menu besides.

Join in with the greatest roar in racing as the world’s best jumps horses compete at Prestbury Park, nestled on the edge of the historic spa town of Cheltenham. Make the most of the occasion by booking a six-course tasting menu by the 3 Michelin-star chef Clare Smyth, and settle in for the serious task of backing plenty of winners.

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Ga m e sho o ting

“SEE! FROM THE BRAKE THE WHIRRING PHEASANT SPRINGS, AND MOUNTS EXULTING ON TRIUMPHANT WINGS” Alexa n d e r Pop e ’s e lo q ue n t d e scri p ti on sums up s om e o f th e jo y of a crisp wi n te r morn i ng on a sh o o t . Bu t the re is so much more to i t tha n mee ts the e ye … Words: De bo ra h Mills

s the shooting season for pheasant and partridge draws to a close at the end of January, and with the season for grouse and ptarmigan already passed, I have to say I have missed it this year, having been travelling extensively for the Burlingtons roadshow and business in general. That being said, my freezer is always full of game goodies at this time of year, from which I usually make the family my famous game pie – courtesy of Delia Smith. This is no easy recipe; it takes me about two days to make, but it’s well worth the effort, and has become something of a tradition at Christmastime in the Mills household. There is no doubt that the plumage of a cock pheasant, with its range of glorious colours, is quite beautiful. Perhaps even more striking are the albino pheasants that I have encountered on numerous shoots. Another beautiful bird, in my opinion, is the golden pheasant. Its flight is slower than a partridge – which flies like a Spitfire – and, when the wind takes it, is almost impossible to catch; a lot of lead is needed in the shotgun! I prefer to shoot with a more punchy 12 bore than a 20; the latter I use only on clays, as the 12 bore gives me that extra range.

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Ga m e sho o ting

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Ga m e sho o ting

Today, the shooting industry in the UK is estimated to be worth more than £2bn each year While pheasants are able to fly fast for short distances, they prefer to run. If startled, they will burst to the sky in a flush. Their flight speed is 38-42 mph when cruising but, when chased, they can fly up to 60mph. Pheasants spend much of their lives on the ground and are rarely seen in trees. They are not the smartest of birds and are 13 times more likely to be run over than any other British bird. Their small brains are partly to blame for that statistic, although captive breeding denies them of much of their survival skills. Pheasants and red-legged partridges are not native to the UK and yet it is estimated that up to 57m of the former and more than 4.5m of the latter are released on shooting estates across Britain each year, with about half those numbers being imported. The common pheasant was introduced to Great Britain many centuries ago and is now reared extensively in captivity. Today, the shooting industry in the UK is estimated to be worth more than £2bn each year, although it took a substantial hit in 2022 with bird flu infecting many birds. As the number of captive-reared birds has risen

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sharply since the 1980s, the UK Department for Environment, Food and Rural Affairs (Defra) announced a licensing regime for release of pheasants within the curtilage of protected areas. Many people have mixed views on the sport of shooting game, despite the fact that around 11,000 tonnes of meat from wild-shot gamebirds – mostly pheasant – are eaten in the UK every year. SUSTAINABLE SHOOTING

Alexander Pope’s poem, referenced at the start of this article goes on: “Short is his Joy! he feels the fiery Wound, Flutters in Blood, and panting beats the Ground”. Shooting game birds may seem a controversial choice for an ethical carnivore. However, I confess to enjoying the sport and a shooting day tremendously, with all its tradition and camaraderie and I always promote the call for sustainable shooting. Sustainable shooting is not just a smoke screen. For example, the British Association for Shooting and Conservation (BASC), with a

membership of more than 150,000 people, promotes sustainable shooting practices. The organisation – whose patron since 2022 has been The Princess Royal – also implements wide-ranging conservation initiatives, protecting the sport and the wildlife habits to which we are all intrinsically connected and for which we are responsible. In addition, The Country Food Trust, established in 2015, provides meals for people in need using game meat. In 2015, Martin Harper, then Director of Conservation at the Royal Society for the Protection of Birds (RSPB), praised the role of managed shoots in protecting wildlife, commenting that their contribution to threatened wildlife was “significant” in providing enhanced habitat management for wildlife. However, this view was in contradiction to what many believed to be the RSPB’s views. I am very conscious of such mixed views. However, game birds on the shoots I support are rarely wasted and guns are able to take home more than the traditional brace. It is important to leave the birds intact – not plucked or gutted – and hang them by the neck for several days to keep the blood in the carcass. This helps prevent the meat from drying out. Game is tricky not to over-cook, so it is often slow-cooked in stews, or used in pies with leeks and bacon. I like to serve a ballotine – a deboned bird rolled around a stuffing; my particular favourite is one of apples, plums, thyme and breadcrumbs, served with a red wine and blackberry jus. De-boning is fiddly and timeconsuming job, but definitely worth the effort. A ballotine always takes centre stage at a dinner party, especially if you can say that you shot, prepared and cooked the bird yourself. Whatever your views on game shooting, it remains an intrinsic part of rural culture and, if managed well, can have many beneficial aspects – particularly to the winter dining table.

Ga m e sho o ting

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TURNING Young British Che fs

THE

HEAT 26

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Young British che fs

Meet s o m e o f th e r isi ng stars o f the culi nar y wor ld i n Br i tai n – y o ung ch e fs turn i ng th ei r p assi on i nto e dib le wo r ks of ar t

Words: Kayle ig h Dray

ood is, and has always been, the true universal love language. On a practical level, we prepare meals for those we care about. And, on a more romantic plane, it allows us to share flavours and experiences with one another. All of which is why eating out remains one of the world’s most popular pastimes, despite the impact the Covid-19 pandemic has had on the culinary industry. That’s right: the lingering effects of lockdown have, if anything, inspired us to be more adventurous when picking somewhere (and something) special to eat. Some reports suggest the number of online searches for private chefs has increased by more than 170 per cent over the past few years, with many of us enhancing the comforts of our own home by hiring a culinary whizz for the night. And, when we do decide to head out for the evening, we’re far more likely to pick somewhere new and exciting. After all, far too many of our old favourites are now just a click away on a delivery app, so it makes sense to opt for something really and truly special when we emerge from our homes for a meal. So, where to go? Well, thankfully, there’s a bevy of bright young things in white double-breasted jackets to help us decide just that. Tom Booton, for starters, made history by becoming The Dorchester’s youngest-ever head chef. The UK Black Chefs Network, too, is a buzzing new community celebrating talented chefs and food businesses that people need to have on their radar. Of course, shows such as The Great British Menu continue to offer a platform for talented young chefs to reach a far wider audience than ever before (not to mention dazzle them with their effortless command of taste and flavour). To help you make the most of your next big dinner, lunch, or brunch out, here are some of the amazing young chefs you need to start name dropping. Ideally over a plate of their incredible food…

TOM BOOTON

HEAD CHEF, THE GRILL, THE DORCHESTER, MAYFAIR After beginning his culinary career at the tender age of 15, when he was noticed by executive chef Ian Rhodes, Tom has consistently been the youngest chef in every kitchen in which he’s ever worked – whether that be The Westbury, L’Autre Pied, or Dabbous. He has also learned from culinary greats such as Michelin-starred chefs Alyn Williams, Andy McFadden, and Ollie Dabbous. He has well and truly proven himself to be a tour de force in the kitchen, so it stands to reason that he made history back in 2019 when he helmed the relaunch of The Grill at The Dorchester. There, as the restaurant’s exciting head chef, Tom has pooled everything he’s learned to create a critically acclaimed menu of classic comfort dishes – each of which has been lovingly modernised and refined to transform it into something truly magical. Think truffled egg and soldiers, squid bolognese, and juicy ribeye steaks, to name just three must-try dishes.

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Yo ung British che fs

LORNA MCNEE

HEAD CHEF, CAIL BRUICH, GLASGOW Moray-raised chef Lorna McNee has a number of glittering accolades to her name, including Game Chef Of The Year, National Scottish Chef of Year in 2017, and winner of the 2019 series of Great British Menu. It’s unsurprising, then, that her restaurant, Cail Bruich, was awarded a Michelin star in January 2021, becoming the first Glasgow restaurant to be given a star in 18 years – and, in the process, making Lorna Scotland’s only female Michelin-star chef of the moment. If you’re in town, be sure to pop in and sample her ‘elegant plates of food that make the most of Scotland’s seasonally changing ingredients prepared with respect and a lightness of touch’.

TOM ADAMS

CO-FOUNDER AND HEAD CHEF, COOMBESHEAD FARM, CORNWALL Tom Adams, the pioneering co-founder of top London barbecue joint Pitt Cue, has gone back to nature on a 66-acre Cornish farm. That means everything he serves is grown locally (often on the farm itself), seasonal – and outrageously delicious. Dinner is a multi-course affair served in the 18th century farmhouse itself (or outside, if the weather permits). While his carefully curated menu changes weekly, you will find that Tom keeps it filled with ‘plenty of greens, either picked fresh that day, or preserved from a previous season, and good bread always’. In fact, the on-site bakery supplies freshly made wares to many of the local hotels, restaurants, and farm shops. Tom has transformed this place into a must-stay destination for foodies everywhere.

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Young British che fs

JOEL BREAKWELL

EXECUTIVE CHEF, CASA AND PACO TAPAS, BRISTOL Casa’s executive chef, Joel Breakwell, might have been named among 30 ‘outstanding’ key players in hospitality under the age of 30, but the top chef – who has worked across Peter Sanchez-Iglesias’s Redcliffe restaurants, the Michelin-starred Paco Tapas and Casa, since 2018 – remains modest about his success. ‘We aren’t doing anything that other restaurants aren’t doing, but maybe we execute things to a higher standard and with greater precision here,’ he says. ‘We take pride in buying the best produce and all our dishes that make the menus are product-led and simply cooked, with nowhere to hide. We have a passionate and talented team of chefs and all of our dishes are flavour driven. If it doesn’t taste exceptional, it won’t be on the menu.’

LORENZO NIGRO

HEAD CHEF AT ARCHWAY BATTERSEA Born in the heart of Italy, but now firmly domiciled in Britain, Lorenzo ‘embarked on a culinary odyssey that saw him cross continents to London’ when he was just 18 years old. There, he honed his skills at Franco’s, the oldest Italian restaurant in the city, before joining its sister restaurant, Wiltons, and delving into the world of innovative cuisine. Today, as head chef of Archway in Battersea at the impressive age of 25, Lorenzo works tirelessly to ‘weave his Italian heritage into every dish he creates, which are much-loved by locals and visitors alike’. Go in expecting seasonal produce, unique flavours, and a delightful, everchanging menu.

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Yo ung British che fs

PADDY MAHER

HEAD CHEF, PEARLY QUEEN, SHOREDITCH While many younger people spent lockdown watching Netflix, Paddy flew to Greece during the pandemic. There, he joined the Peligoni Club, a private members’ beach club, where he landed the role of head chef at just 21 years old. In this role, he cooked alongside some of his most admired chefs, including Tom Brown, whom he now works alongside at oyster bar and restaurant, Pearly Queen. His food is absolutely worth a try, if you can get a booking, as his culinary philosophy is all about ‘creating bold, strong flavours through using fresh ingredients’. And, as an advocate for sourcing the finest produce, we love that Paddy champions the importance of seasonality in his menus.

TALIA PRINCE

EXECUTIVE CHEF, EVE RESTAURANT, BAR AND CAFE, KENSINGTON Although born in Cape Town, Talia moved to London in the 2000s. She has had an incredibly impressive culinary career thus far; you’ll find the likes of Le Gavroche and The Fat Duck on her CV, as well as her own chef residency at White City House. If you want to sample the talented chef ’s wares for yourself, you’ll find her working in the kitchens at EVE, the buzzing new Kensington restaurant that takes its inspiration from the diverse flavours and breaking bread cultures of the eastern and southern Mediterranean. Here, Talia has added her own beautiful twist to ‘well-known and popular dishes to create unique plates featuring fresh, zingy and spicy flavours, crunchy salads, smoky skewers and punchy dressings’ – creating a menu that will tickle the palate of any selfdescribed epicure.

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Young British Che fs

“FOOD IS ART, AND FOOD IS LOVE. AND WE SHOULD SHOW LOVE AND APPRECIATION FOR THOSE WHO COOK IT BY EATING IT WITH RELISH.” – MARK BITTMAN

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AFTER DARK Ban ish th e ch ill th is wi nter by getti ng cosy at s o m e o f th e b est fi resi d e bars i n Lo ndon Words: So phia Ba rne tt

■ S C A R F E S BA R , SOHO

A roaring log fire, a collection of more than a thousand antique books, and a cocktail and wine menu that rises to any occasion – welcome to Scarfes Bar. Drawing its name from renowned British artist and caricaturist Gerald Scarfe, the bar boasts a carefully curated wine list to sit alongside a tempting range of bar snacks. However, it might be the inventive cocktail menu that catches the eye, featuring not only the bar’s ‘Greatest hits’, but also some noteworthy ‘New releases’. scarfesbar.com

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Ph oto gra phy : The Zetter

Af te r da rk

■ THE ZETTER, CLERKENWELL

The Zetter offers cosy locations in both Marylebone and Clerkenwell, with the latter in a townhouse in St John’s Square, one of London’s oldest squares. The characterful hotel offers bedrooms and suites, while downstairs, the parlour and bar are the ideal spaces to settle in for a winter afternoon – and evening. The cocktail menu offers drinks for every palate, along with a varied selection of wine and spirits. Pair with seasonal small plates and nibbles – including roasted maple-glazed Brussels sprouts with smoky bacon, or perhaps braised ox-cheek croquettes. thezetter.com/clerkenwell

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■ T H E G OR I NG , BELGRAVIA

No-one needs an excuse to visit The Goring, no matter the season, but a roaring fire in winter makes the cocktail bar the perfect evening destination. Sample one of The Goring’s classic cocktails, including a nod to the establishment’s royal connections with a ‘Thank you, Your Majesty’ – Lanique Rose, Mandarine Napoléon, Goring Sherbet, elderflower, and Ayala Champagne. Or go with a warming ‘Chocolate Spice’ – a decadent blend including cognac, vermouth, amaro and Bénédictine; as the menu says, ‘drink this while holding hands with someone by the fire’. thegoring.com

Take time to relax in Bloomsbury with a visit to Noble Rot. A cosy and intimate spot whatever the time of year, the bar’s fireplace is a welcome feature in winter. A well composted wine menu features some excellent English sparkling wines, including the Brut Blanc de Noirs, produced by Hundred Hills in Oxfordshire, while the menu offers British classics such as roast Texel lamp rump or delicious Devon crab. noblerot.co.uk

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Ph oto grap hy : To m Co ckram

■ N OB L E ROT, BLOOMSBURY

Af te r da rk

■ C L O S M AG G I OR E , COVENT GARDEN

A real oasis for all seasons, the crackling fire in both the dining room and the conservatory at Clos Maggiore make it a warming destination for the colder months. With an award-winning wine list that boasts more than 2,500 selections, Clos Maggiore is one of only two restaurants in the UK – and just 70, worldwide – to have been awarded the Wine Spectator Grand Award. Settle in front of the fire to enjoy a sumptuous fivecourse tasting menu that draws on the best of British ingredients, prepared in the best traditions of Tuscan cooking.

Ph oto grap hy : Andre w Mere dith

closmaggiore.com

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Burling to ns roadshow

PIONEERING SOLUTIONS IN DYNAMIC MARKET LANDSCAPES

T h e Bur l ing to n s Gro up 's fi rst roadsh ow p rove d to b e a re s o un d ing succe ss. As a result, p lans are alread y well un d e r way fo r pu tti ng the show on the road agai n i n 2 024

n early November 2023, the Burlingtons Group embarked on its inaugural roadshow, beginning a twoweek journey of insights and innovation. The starting location was Malta, a strategic hub for the Group’s private wealth arm, Integra Private Wealth. Malta’s unique positioning and historical connections across Europe, the Middle East, and Africa, combined with its emerging status as a go-to EU base for international businesses, set the stage for a series of impactful discussions. PRESENTATION

The series was spearheaded by Deborah Mills, Group CEO, alongside Alistair Muscat of Integra Private Wealth, Paramjit Sehmi of Burlingtons Legal, and Rob Prince and Henry Mills from Burlingtons Real Estate. Their keynote at The Westin Dragonara hotel focused on ‘Creating solutions in demanding market environments’. The session delved into internal and client challenges, showcasing how the Burlingtons Group’s integrated approach aids professional service providers and enhances client outcomes. A highlight was Integra Private Wealth’s presentation on money market solutions. These solutions have been crucial for clients seeking diversified risk while maintaining transactional efficiency with financial institutions. Another focal point was a case study on an EU-based hospitality group’s venture into London’s West End, illustrating Burlingtons Group’s comprehensive and cohesive client service model. ONE-TO-ONES

After the presentations, the team engaged in collaborative meetings with Maltese organisations such as Credence, Ganado Advocates, Mazars, Credal Network, and Harmanci & Partners. These interactions opened avenues for crossreferrals, laying the groundwork for future collaborations.

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LOOKING AHEAD

The roadshow’s second week saw the team and clients converge on Burlingtons Group’s London headquarters at 5 Stratford Place, bringing together key figures from Integra Private Wealth and the Gibraltar-based Burlingtons arm. Discussions spanned a wide range of client-focused topics, from banking and insurance to legal and M&A matters. The roadshow reached its zenith with a champagne reception. This celebratory event brought together more than 150 business partners, colleagues, and clients, fostering an evening rich in conversation and networking. Looking ahead, the roadshow has ignited discussions about establishing a Maltese fund for property investment in the UK and beyond. This initiative exemplifies the diverse expertise within the Burlingtons Group, working in unison to provide holistic solutions to all our clients’ issues. Further developments will be shared with interested parties as they unfold. As we reflect of the success of this roadshow, plans are already under way for future events in 2024, with a special focus on a roadshow to Istanbul in February that includes a return leg to Malta to catch up with clients and colleagues. In June, we plan to join up with our colleagues in Dubai – all of which promises another year of innovation, collaboration and success.

This initiative exemplifies the diverse expertise within the Burlingtons Group, working in unison to provide holistic solutions to all our clients’ issues

Bur ling to ns roadshow

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Bur l i ng Burling to ns cha to ns m pagne roadshow re ce ptio n

RAISING A TOAST W hat be tte r way to roun d o ff the Burli ng ton s roadshow than with a lavish champ agn e re ce ption a t Burli ng ton s' Mayfai r headqua r ters

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Bur l i ng tons cha m pagne re ce ptio n

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Bur l i ng to ns cha m pagne re ce ptio n

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Bur l i ng tons cha m pagne re ce ptio n

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Galata Mevlevi House Museum

traddling two continents, Istanbul is the city where east truly does meet west, with centuries of history melding with a modern, vibrant city on the Bosporus Strait. Founded in the 7th century BC by the Greeks, the city was known as Byzantium. The Roman emperor Constantine renamed it Constantinople, after making it his imperial capital in 330 AD, and the city retained that name until 1930, when it was officially changed to Istanbul. For almost 1,600 years, the city was an imperial capital, first for the Roman/Byzantine empire (330-1204), then the Latin (1204-1261), late Byzantine (1261-1453) and Ottoman (1453-1922).

Having played a key role in the advancement of Christianity, the city became an Islamic stronghold. This change in religion is reflected in buildings such as Hagia Sophia, completed in 537, which has served variously as an Eastern Orthodox church, Catholic church and mosque, before becoming a museum in 1935. With such a rich history, Istanbul has numerous sites of interest, including the Topkapi Palace, Basilica Cistern, Blue Mosque, and the Grand Bazaar. Alongside such historical attractions is a modern, vibrant city, with plenty of outstanding restaurants and bars, as well as a thriving business district.

Ill ustrati on by : Pe ter Davies

Bosphorus Bridge

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Basilica Cistern The Blue Mosque Hagia Sophia Grand Mosque

Topkapi Palace

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I n vesting in classic ca rs

DRIVING UP S o ma ny i n ve stm e n ts a re d e si gn e d n e ve r to b e touch e d o r e n jo y e d. N o t so wh e n i t come s to classi c ca rs. Buckle up a n d discove r w h e re th e sma r t mone y is goi ng Words : Peter Taylo r-Whiffe n

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I n vesting in classic ca rs

INVESTMENT

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I n vestingFeinncing classic ca rs

‘I

nvest in art and you’ve something nice to look at. Jewellery just sparkles. Wine, you drink and it’s gone. But invest in a classic car, and you add to its value by driving it and having fun.’ And that’s why such vehicles are a unique commodity, says motoring investment expert David Spickett. ‘Every time you get in it, you’re adding to its story. As long as you look after it, you’re enhancing its value for the next owner. But aside from any money you might make, just owning and driving it has brought you joy.’ No wonder, then, that classic cars are popular among investors looking for something different – and choose the right one and you could end up making a very large amount of money indeed. In November 2023, a 1962 Ferrari sold at a New York auction house for a mammoth £42m, 80 times the price its American vendor, Jim Jaeger, had paid for it. Remarkably, it didn’t even come close to the world record – that belongs to a Mercedes-Benz Silver Arrow, which went 18 months earlier for an eye-watering £115m. The good news is that you don’t have to spend anywhere near that sort of sum to own a car you can not only enjoy, but also make a very healthy return on. ‘You can put in anything from a few hundred pounds, right up to tens or hundreds of thousands,’ says Spickett, founder of CarCrowd (thecarcrowd.co.uk), which helps source, store and manage vehicles for would-be investors. ‘But you buy with your heart as well as your head; for most people, this is a passion asset, which brings you pleasure as well as money.’ CLASSIC OR HERITAGE

So, what makes a car ‘classic’? The Inland Revenue defines it as a vehicle more than 15 years old that has a list price

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of £25,000, but this is not proscriptive. A more general definition is a car of any age that is considered to have some sort of value attached to it, whether through its provenance, history or scarcity. ‘Generally speaking, a modern classic is between 15 and 29 years old, a classic is more than 30, and anything above 50 is heritage or antique,’ says Spickett. ‘But it’s not just about a car’s age – it’s about its story, what it means to people. That’s where the value lies.’ That story could come from how that vehicle was manufactured, or who owned or drove it, and where. ‘Value is all about originality and condition,’ he adds. ‘There’s a saying in our industry that history drives provenance and provenance drives value.’ So, an investable vehicle needs a story, a little romance. This is why many of the most interesting buys are former racing cars – especially those with a documented record of where and when they raced, and who drove them. The £42m Ferrari, a 1962 330 LM/250 GTO, achieved its price because it was unique – the only factory version to have been raced by the manufacturer’s motor-racing team, Scuderia Ferrari, earning a best-in-class title at the 1962 Nürburgring 1,000km race. ‘If a car was special when it was introduced, it’s likely to be very special today,’ says Paul Jolly, a bespoke consultant in buying and selling classic cars. ‘When the Jaguar E-type was introduced at the Geneva motor show in 1961, Enzo Ferrari

I n vestingFein ncing classic ca rs

declared it the most beautiful car he’d ever seen. It’s still a very special car. The MGB is special, as is the Mini – when that was introduced, no-one had seen anything like it, and it remains iconic and desirable. Conversely, some post-war cars were horrendous – the Morris Cowley, the Standard Vanguard – and although they are rare, they are tt not valuable, because they weren’t very well cke pi made; they’ve rusted away and nobody

vi d

wants them.’ Maintaining a classic car can be relatively cheap. Vehicles more than 40 years old are exempt from road tax, cheaper to insure, and do not require an MOT certificate – although, says Jolly, ‘an annual MOT is obviously advisable, from a safety aspect, but also because ensuring the car is regularly inspected, serviced and maintained helps retain its value’. Keeping that value is vital. ‘Originality is key,’ he adds. ‘It’s difficult to add intrinsic value to your car – unless, for example, you suddenly found evidence that Stirling Moss had learned to drive in it, which is unlikely – so the most important thing is, don’t lose that value.

Don’t change the colour, don’t put in bucket seats or paint on go-faster stripes – absolutely don’t put anything in that wasn’t there to start with.’ John Mayhead, editor of classic car insurance specialists Hagerty’s Price Guide UK, likens looking after a classic to maintaining a listed building. ‘If a part needs replacing, it needs to be with specific parts that date from that era, especially if they’re cosmetic,’ he says. ‘But you have to think very carefully about whether they really need replacing at all. A classic car’s patina will be worn, stretched and creased – but that’s all part of its story. You might be tempted to replace it with clean, new leather, but do that and you lose significant value. If you tried to sell it, everyone would ask why it doesn’t have the original upholstery.’ So, if it’s difficult for an owner to add value, what makes a car worth so much more than it was, say, five years ago? ‘There are clear patterns that tell us where the interest is now, and where it will be,’ says Spickett. ‘People want access to nostalgic cars, vehicles they remember driving or being driven in. Top-of-the-range road cars from the 1990s are becoming desirable now, because, back then, to young drivers, they were aspirational – Novas, Peugeots, early Quattros, Sierra Cosworths. Now those drivers are in their forties and fifties with disposable income and seek out the cars they yearned for in their youth.’ Which is why, says Jolly, cars on the rise include the Aston Martin DB7, ‘whose modern-day equivalent goes for £100,000 new, but you can pick

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I n vesting in classic ca rs

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up a 1990s edition for a fraction of that price’ and any Mercedes SL from the late 1980s, as driven by Sue Ellen in Dallas. ‘This isn’t random,’ adds Spickett. ‘There’s a clear, consistent correlation in that 30-year gap, and ad he it moves with the times. The sweet spot is y a currently the late 1980s/early 1990s. In 10 years’ time, it will be the early 2000s. ‘There’s a second spike, too, when people get to retirement age and cash in a pension or receive an annuity and have not only the money, but the time to enjoy a classic car, – so, again, return to the cars of their youth. Right now, a lot of people are after cars from the late 1970s, and that curve will move too – just as post-war cars are losing value and desirability now because fewer people remember them and have an emotional attachment to them. The market is shaped by simple human behaviour.’ It seems there is potential to predict the types of cars that will be worth more money in a few years’ time. ‘Like any investment, you can’t guarantee anything,’ cautions Spickett. ‘If you wanted to make money, I’d advise perhaps looking at the J-curve, seeing where prices have

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started to climb in the past year or so, so you know they’re more likely to keep rising.’ FINDING THE RIGHT CAR

What are the do’s and don’ts of finding the right car for you? ‘Identify an era, then look for special cars within that timeframe,’ says Spickett. ‘Then look for things that make individual cars special – first and lasts, the last of the turbo-charged era, the first of the V12s or V8s, anything the manufacturers created that was different – special editions, limited editions, commemorative editions, anything that gives it scarcity and/or extra pedigree.’ And, of course, make all the same checks as when buying any car. ‘Check the condition and the service record,’ says Jolly. ‘Make sure you can guarantee its provenance and it’s the car it claims to be. I’d advise buying at an auction, rather than a dealer, and auctions are great fun anyway! Don’t buy an imported

I n vestingFein classic ca rs ncing

Pa u

l Jo

car – the spec will probably be different – or a left-hand drive, unless it was specifically created that way, such as in an American Mustang or Corvette. Don’t buy the wrong car – if you buy an E-type, Maserati or Porsche 911, never buy an automatic gearbox version, but ly if you’re buying a Mercedes SL, never buy a manual. Above everything, do your research.’ When it comes to value for money, as with any other investment a car is worth as much as you or anyone else is willing to pay for it. ‘Some cars are on their third engine and have had the bodywork changed a couple of times in their racing career, but still retain value just because of their chassis number and what the original car did,’ says Mayhead. ‘Pure investment is tricky because you’ve really got to know what you’re looking for. That’s why I’d say buy with your head but also with your heart, because if you love something, then somebody else will probably love it as well.’

There is a wealth of help to get you on the right road – upcoming classic car auctions and recent auction prices are listed at glenmarch.com and historics.co.uk, while carandclassic.com is a good place to begin looking at online sales and howmanyleft. com gives an indication of a car’s rarity by showing how many of each model remain listed by the DVLA. If you need in-person guidance, CarCrowd (thecarcrowd.co.uk) sources, stores and manages classic cars for investors, Hagerty UK (hagerty.co.uk) offers specialist classic car support and insurance, and Paul Jolly gives impartial classic car buying and selling advice at his consultancy at jollycars.co.uk. But, says Jolly, the best thing about classic car investment is the sheer thrill of ownership. ‘The most important “do” is to use the car and have fun with it,’ he says. ‘Of course, you have to look after it and store it in a garage, but make sure it’s always ready to use. That’s where the real pleasure comes. You might have £20,000 in the bank, but it doesn’t bring you pleasure, it just sits there – you can’t take that down to the coast for the day, can you?’

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I n vestingFeinncing classic ca rs

Oh Lord, won’t you buy me A Mercedes Benz? My friends all drive Porsches I must make amends I worked hard all my lifetime No help from my friends Oh Lord, won’t you buy me A Mercedes Benz? JANIS JOPLIN/ BOB NEUWIRTH/ MICHAEL MCCLURE

CARS

THAT RECENTLY DROVE UP AUCTION PRICES

UNDER £50K: Alfa Romeo 156 GTA Year: 2002 Mileage: 18,000 Sold for: £24,467 at Historics Auctions, Windsorview Lakes, 22 July, 2023 The Alfa Romeo 156 GTA was always a very special car, but values hovered at around the £10,000 mark for a long time. Most of the model’s foibles – the need for a proper Q2 or Quaife rear diff, the tendency of the manifold catalysers to cook the head, and oil coolers that fall apart – have mostly been rectified on the cars that are on the road. Now, what’s left is a phenomenal looking and relatively rare saloon with the wonderful Busso V6 engine, Alfa’s finest for decades. This sale, of a low-mileage car, set a new standard for prices.

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£50K TO £100K Ford Sierra RS Cosworth 3-door Year: 1987 Mileage: 77,133 Sold for: £58,500 at Hampson Auctions, Cheshire, May 13, 2023 This car wasn’t itself remarkable, with more than 77,000 miles on the clock, but the recent rise of the model itself has been and this is a great example. In 2019, the Hagerty Price Guide’s top ‘concours’ value for the model was £46,400. Today, it’s £102,000. Hagerty believes it’s a result of younger buyers looking back to the street heroes of their youth, and buying them now that they have the money in the bank to do so. UP TO £500K: Subaru Impreza STi 22B Year: 1998 Mileage: 7,482 Sold for: £480,500 at Silverstone Auctions, 26 August, 2023 This car set an auction record, not just for the Impreza, but for any Subaru vehicle. It combines so many of the

I n vesti ng i n classic Fe ncing ca rs

attributes Hagerty looks for in a very collectable car: it was a prototype of an already very limited edition model, included factory performance improvements over other examples and – critically – was built for rally legend Colin McRae. UP TO £1M: Bentley 4.5-litre Supercharged Le Mans Tourer in the style of Vanden Plas Year: 1929 Mileage: n/a Sold for: £815,000 at Sotheby’s, London, 4 November, 2023 Another car that is representative of a class rather than an extraordinary sale in itself. Pre-1931 ‘WO-era’ Bentleys continue to demand increasing values. They are one of those cars instantly recognisable to people, even if they are not motoring enthusiasts, and purchase comes with an instant entry to some of the most prestigious shows and events. Plus, whatever is powering road cars in 100 years’ time, there will almost certainly be pre-war Bentleys still racing at Prescott and around the Goodwood Circuit.

MORE THAN £1M: Ferrari 330 LM/250 GTO Year: 1962 Mileage: n/a Sold for: £42m at Sotheby’s, New York, 13 November, 2023 The only factory version of the GTO to be fitted with a four-litre engine and the only one to have been raced by the manufacturer’s motor-racing team, Scuderia Ferrari, earning a best-in-class title at the 1962 Nürburgring 1,000km race. Aside from all that, its value was enhanced by provenance including copies of factory build sheets, owner’s correspondence, period racing coverage, and magazine articles. It’s the highest price ever fetched for a Ferrari at auction and easily beat the prices achieved at the same New York sale for artwork by Picasso and Monet.

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Chine se Ne w Yea r

ENTER THE DRAGON A s we we l co m e i n the Year of the Dragon w hen ce le b rati ng Ch i n e se New Year i n Febr uar y, Bur li ng tons is d e l ig h te d to an n o unce th e op eni ng o f i ts new Asia Desk Wo rds: De bora h Mills burlingtons

Chine se Ne w Yea r

ere at Burlingtons, we are delighted to welcome in 2024 and wish all our colleagues a very happy, healthy and prosperous year. For our Chinese colleagues, this year is the Year of the Dragon, which starts on 10 February 2024. The dragon is the fifth of the 12-year cycle of animals that appear in the Chinese zodiac, and follows on from the Year of the Rabbit – which we featured in the Winter issue of Burlingtons last year. Green being the designated auspicious colour for 2024, our dragon is a wood dragon this year. Human personality traits of the dragon are said to be charisma, intelligence and confidence; being naturally gifted, they can also be impatient and hotheaded. Among famous ‘dragons’ are martial artist and actor Bruce Lee, musicians Rihanna and Shakira, and actor Sandra Bullock. Having been born in the year of the dragon, they can all enjoy the good fortune and greatness that such a birth date is meant to confer. On the other side of the coin, dragons are said to be unable to control their emotions; however, this trait can lead them to have plenty of romance in their lives! DESCENDED FROM DRAGONS

In some cultures, the dragon is a symbol of evil, chaos and untamed power, particularly in chivalric and Christian traditions – think of the patron saint of England, George, who famously slayed an evil dragon. In China, however, the dragon symbolises natural power, wisdom, strength and hidden knowledge, and is the most respected and admired animal. According to Chinese mythology, dragons lived with humans to protect and guide them after humanity was created. The Chinese believe they are descendants of the dragons that were present when Earth was created, when the goddess Nu Kua created land and made four pillars to hold up the sky. At the top of each pillar perched a dragon, to hold up the weight of the heavens. It is thought that the dynastic emperors of China were reincarnations of dragons. The founder of the Han Dynasty, Liu Bang, took things a step further when claiming he was conceived after his mother dreamed of a dragon. An image of a five-clawed dragon was reserved for use by the emperor during the Ming (1368-1644) and Qing dynasties (1644-1912) – anyone else adopting it would be punished – while four-clawed dragons were reserved for princes and other nobles. There are, of course, many depictions of dragons throughout Chinese culture, in paintings, sculptures, ceramics and on silk robes – from the Nine-Dragon Wall in Beihai Park,Beijing (a relief on blue glazed tile, dating back to 1756) to museums in Suzhou, only half an hour on the bullet train from Shanghai.

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CULTURAL ICONS

Dragons are not just prevalent in Chinese culture, though; interpreted in art by such as Raphael, Rubens, Blake, Picasso and Kandinsky, this fabled monster permeates all our societies. Travel to any part of the world and it is difficult not to see dragons lurking in mythological folklore. In Korea, for example, the dragon signifies the circle of life, while one of the earliest depictions – portraying dragons as giant, scaled snakes – appears in the mythologies of Mesopotamia. Norse culture certainly adopted the power and symbolism of dragons, with the mythical creatures depicted on longboats, buildings, rune stones and jewellery. In the epic poem Beowulf, the Scandinavian king slays a monstrous fire-breathing dragon. Celtic mythology also considers dragons to be powerful beings, and the beast is still depicted on the flag of Wales. BURLINGTONS ASIA DESK

As we draw closer to Chinese New Year, I am delighted to announce the formation of Burlingtons’ Asia Desk. We see this as a key focus of continued growth for Burlingtons as a whole, across many of our professional services that support and advise clients on their personal and business opportunities in the UK and beyond. In October 2023, we were pleased to welcome Joyce Cheung and her team into the property department of Burlingtons Legal in London. Our Asia Desk draws clients not just from mainland China and Hong Kong, but also from Singapore, Malaysia, Indonesia, and elsewhere. Our ambition in the short term is to open a core office in Hong Kong, led by Joyce and her team. As we go to print, Joyce has already been in Hong Kong for several months. We are also pleased to announce that Erin Lee and her team will boost our Asia Desk and join Burlingtons Legal in real estate in January 2024. We hope to make an announcement soon in relation to a similar litigation team. In light of these developments, we at Burlingtons are embracing the Year of the Dragon – because as author George R R Martin wrote in his book A Dance with Dragons: ‘If you want to conquer the world, you best have dragons.’

Chine se Ne w Yea r

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??????????????? Ha rris Twee d

THE F ABRIC OF S O CIE TY Harr is Twee d , th e o nly cloth i n the wor ld wi th i ts ow n Act o f Par l iam e n t , is still mad e by hand b y the islanders o f the Ou te r H e b r id e s in Sco tland, just as i t has b een for centur i es. N o wo n d e r th is excl usive fabr i c is a favo ur i te o f ro y alty, co u tur ie rs , an d th e r i ch and famo us across the g lob e Words: Pe te r Taylor-Whiffe n

The entire global output of Harris Tweed – which was around 1.2 million metres last year – comes from just three mills on the Hebridean islands of Harris and Lewis, using around 200 contracted weavers

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Ph oto graph : Alamy

Ha rris Twee d

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Ha rris Twee d

t began centuries ago, as a necessity against the harsh Hebridean winters. The islanders would take their sheep’s wool and work for days in their cottages weaving it into garments to keep out the cold. Now, the fabric is used the world over, in suits, jackets, skirts, shawls, hats, gloves, bags, wallets – even furniture – and its millions of wearers include the British Royal Family and countless celebrities. Yet it’s all still made in the same place. Indeed, it is the only cloth on Earth for which authenticity and local production are protected by an Act of Parliament. For no other material in the world is woven into the fabric of its community quite as much as Harris Tweed. ‘It is a special product, from a special place,’ says Margaret Macleod, chief executive at Harris Tweed Hebrides, one of just three mills that make the fabric. ‘When you buy any product made from it, you’re buying a little part of our rural highland community, and our way of life – and you can’t get it anywhere else.’ Harris Tweed is, indeed, a singular commodity. The law that protects its authenticity stipulates it must be ‘handwoven by the islanders at their homes in the Outer Hebrides, finished in the Outer Hebrides, and made from pure virgin wool dyed and spun in the Outer Hebrides’. That means the entire global output – 1.2 million metres last year – comes from those three mills and about 200 self-employed, contracted weavers. STATUTORY BODY

‘The industry structure is unique in being in three parts,’ says Macleod. ‘There is the Harris Tweed Authority, which is a statutory body, not a trade association, that defines legally where and how the tweed can be made. If you want to make Harris Tweed, you must follow the authority’s rules. Then there are the island’s weavers, who must individually register with the authority, and the third element is the mills – private

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businesses that fund the industry, commission the weavers, and sell the finished product to customers around the world. No one of those three elements controls the other two; we are all interdependent on each other.’ The islanders have woven tweed for centuries, originally using wool from their sheep to make garments to keep out the North Atlantic cold. As such, it was a local product for local people for many years. In 1846, however – following the death of Harris island’s owner, Alexander Murray, Earl of Dunmore – his philanthropic widow, Catherine, sent two islanders, Marion and Christina Macleod, to hone their weaving craft in the textiles town of Paisley, near Glasgow. When they returned, more skilled than their fellow islanders, she commissioned the women to create a tweed in the colours of her husband’s family tartan, for use in gamekeepers’ jackets around the Harris estate. Catherine’s links with the Royal Family – she had been a Lady of the Bedchamber to Queen Victoria, and their children had played together at Buckingham Palace – meant the new tweed became very popular with the aristocracy. The Paisley Sisters, as

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“ W h e n yo u bu y any p ro d uc t mad e from H arris Twee d , y o u’re buy i ng a l i ttle p ar t o f o ur r ura l h i g hland co mmuni ty, an d o ur way o f l i fe – and y o u ca n’t ge t it any w h e re e ls e ”

Ha rris Twee d

Above (l-r): weavers working from home in the 1950s

they had become known, were selling the fabric on the island and beyond as ‘Harris Tweed’. With one or two modernisations, primarily in loom technology, the process has remained fundamentally the same ever since. The product’s journey from sheep to shop includes several stages. The raw wool is washed and dyed in colours that, largely, are inspired by the natural hues of the island landscape. ‘Then we blend these different dyed wools together,’ says Andy Maclean, manager at the Isle of Lewis’s oldest mill, Kenneth Mackenzie Ltd, which has been making Harris Tweed since 1906. ‘Rather than just dye all the wool one colour, we mix the different wools together. That creates a speckled, intricately coloured effect.’ The wool is then ‘carded’ – pressed and teased between toothed rollers to give parallel strands of yarn – and spun, which incorporates a twist to make it stronger. Then it is wound onto bobbins in a specific order to provide what is called the warp (vertical threads) and weft (horizontal threads), ready for the weavers to combine the two. AUTHENTICITY AND HISTORY

This is where the unique Harris Tweed magic really happens. Among the Hebrides’ 27,000 population are hundreds of skilled artisans who practise the centuries-old, painstaking craft of hand-tying warp threads together. They then move to their treadle and, following a design card to help them achieve the required pattern, weave the warp with the weft. ‘Typically, they will have a loom shed, or they might have a loom in the corner of their garage,’ says Maclean. ‘And they sit there pedalling, very much as weavers have done for generations. That is the authenticity and history of Harris Tweed right there.’ Historically, weavers were mainly men, but now there’s almost 50-50 gender parity. Once they have finished their process, the tweed is returned to the mill for washing and it is then inspected by the Harris Tweed Authority, which gives every 50 metres a literal stamp of authenticity – a label called the Orb – to confirm it is genuine. This is vital because, for more than a century, the popular product has attracted numerous imitators, selling inferior fabric under the name Harris Tweed, and a colourful legal history as the islanders tried to protect the integrity and exclusivity

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“The Pr i ncess Ro y al alway s wears Harr is Twee d w hen sh e ’s sup p o r ti ng th e Scottish r ugby team, and th e Ki ng is reg ularly s een i n his Harr is Twee d coat .” of their product. In 1906, a man called Henry Lyons was sued in London for selling a ‘Harris Tweed’ suit that was made in Huddersfield. In 1942, two members of the Transport and General Workers’ Union were taken to court for encouraging dockers in Stornoway, the capital of Harris and Lewis, not to handle imported yarn – a case the yarn’s mainland producers took all the way to the House of Lords and that, ultimately, enshrined in law a worker’s right to strike. In 1963, the Scottish supreme civil court heard the then longest Court of Session case in history, as ‘mainland producers’ challenged the islanders’ exclusive manufacturing rights – and lost. Although the islands’ tweed had been trademarked by the Authority’s predecessor, the Harris Tweed Association, since 1906, there was no law protecting the name until a downturn in sales in the 1980s prompted islanders to campaign for legal protection. Inspired by a 1988 UK law called The Scotch Whisky Act – which imposed a very strict definition of products that could legally be marketed as Scotch – the Association launched a campaign for a similar law to protect Harris Tweed. The then Western Isles MP, Calum MacDonald, lobbied Conservative Trade and Industry Secretary John Redwood and the legislation passed, uncontested, through both Houses of Parliament to become the 1993 Harris Tweed Act. This not only defined the fabric as an exclusively Hebridean product that must be made from the wool of British Cheviot sheep, but it also replaced the Association with the Harris Tweed Authority, a legal body with the sole right to ‘own, protect, promote and administer the Orb mark’. STIFF LEGAL LETTER

Harris Tweed Hebrides’ Macleod says: ‘That was pivotal in preserving what’s truly special. We are still the only fabric to be

Ha rris Twee d Bags of raw wool arriving at the old pier in Stornaway

protected by law and we were pioneers in getting protected geographical status for a product, rules that are now replicated across Europe with, say, certain cheeses or ham. The Authority promotes and protects the brand, spending a lot of money on lawyers and researching the market to stamp out fake products. ‘Most people who wrongly sell fabric as Harris Tweed are just affectionately describing it like that – in the same way that they might talk about an Aran jumper or a Fairisle sweater – without realising that, just because it’s in the style of those things, it doesn’t make it a genuine article. Often, a stiff legal letter will

resolve the matter quickly!’ The three Harris Tweed mills – Carloway is the other one – produce hundreds of designs, but the classics remain the most popular. ‘When people think of Harris Tweed, they think herringbone with very subtle overchecks,’ says Maclean, of Kenneth Mackenzie Ltd. ‘These have been the most popular forever, and I don’t see that changing.’ Macleod agrees: ‘We put a new collection out every autumn/ winter – this isn’t a spring/summer product, though we do work all year round. We offer around 600 designs to market, but 30 of our patterns, such as a classic grey herringbone, will always sell better than any other. We have introduced more colours, and people like them too. The most popular always seem to be those that link to the islands’ nature – aqua from the seascape, or colours that reflect the moorlands or the peat. People want hues that reflect the country colours.’ The three mills are separate and competing private businesses, but, adds Macleod: ‘We all have the same interest in protecting and promoting the authenticity of the Harris Tweed brand, so we try not to tread on each other’s toes.’ The cloth sells to clients across the world. Major fashion houses such as Chanel, Vivienne Westwood, Manolo Blahnik and numerous others have put Harris Tweed at the heart of their collections – and, increasingly, it’s being used for the interiors market, in items such as sofas. It’s also hugely popular in higher social circles. ‘The royals are big fans of it,’ says Macleod. ‘The Princess Royal always wears Harris Tweed when she’s supporting the Scottish rugby team, and the King is regularly seen in his Harris Tweed coat.’ But what makes Harris Tweed so very special, she adds, is its sense of place. ‘You’re buying a sustainable, natural fabric from a natural fibre, but you’re also buying into the people who make it. We have a very special community in the Outer Hebrides. You’re buying a unique, artisanal textile product, which is a rare thing these days, because people have lost the link to how things are made. We’re working in the same way that we have for generations. When you buy Harris Tweed, we’re bringing you into our way of life.’

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Bur ling to ns rea l e sta te

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Bur l ing to ns rea l e sta te

BUILDING A GLOBAL BRAND Rob Pr i n ce has b ee n a p p oi n te d manag i ng d i re ctor of Burli ng ton s Rea l Esta te , b r i ngi ng m ore than 2 0 years of se ctor expe ri e n ce to th e role . F i n d ou t m o re a b o u t hi m, an d learn how the Burli ng ton s Rea l Esta te tea m ca n assist you wi th your p rop e r t y i n ve stme n ts

WHAT HAS BEEN YOUR CAREER JOURNEY TO YOUR CURRENT ROLE AS MANAGING DIRECTOR OF BURLINGTONS REAL ESTATE (BRE)?

I have been working in the real estate sector for more than 20 years, but I have always had a strong corporate background. Originally, I trained at Luminar Leisure, Rank Leisure, Northern Leisure and Springwood Leisure, before moving to Findel plc. There, I oversaw a £100m arm of the European business, with more than 10,000 distributors in the UK, Ireland and the Netherlands. I joined Commercial Group Properties in 2007 – just before the last big recession. The company was a specialist global property developer and, as operations director, heading up the residential and commercial land team, I spent a lot of time travelling between China and the UK. I was responsible for land buying, and planning and development, across a variety of asset classes, including new-build residential properties, hotel development and commercial elements. I had used Burlingtons’ legal services for many years and really admired the company’s commitment to client service, so I was delighted when the opportunity came to work with the Burlingtons team. I am excited to lead the Real Estate department into 2024, when I know it can grow to its full potential in assisting our UK and international clients with their investment needs. WHAT IS THE MOST MEMORABLE REAL ESTATE PROJECT IN WHICH YOU HAVE BEEN INVOLVED?

It would have to be my involvement in a composite planning application in the UK that consisted of a large residential scheme together with a hotel, visitor centre and the

restoration of historical assets with English Heritage. It was a challenging case, requiring in-depth knowledge and close work with the local council and county council, followed by lawyers and barristers during a process at the Royal Courts of Justice and, finally, the Supreme Court. Gaining planning consent is a hurdle to navigate in the UK, which is why we, at Burlingtons, are happy to assist our clients on any aspect with which they are having difficulty. WHAT IS YOUR PROUDEST WORK ACCOMPLISHMENT TO DATE?

Featuring on the BBC’s Inside Out television programme to discuss the challenges of obtaining planning in the UK. I had featured in news segments on the BBC and ITV before, but this was an entire episode dedicated to the subject. Talking confidently to camera while walking straight helped! WHAT IS KEY TO THE SUCCESS OF BURLINGTONS REAL ESTATE?

There are several arms to our business and services, all tailored to meet the individual needs of our clients. The Real Estate team is based at Burlingtons’ London office, but we are very happy to meet clients at any location to suit them, to discuss their personal requirements. Put simply, the key to our success lies in providing extensive knowledge within the business, from the ground up, offering our clients the best service in a highly competitive market. ON WHAT AREAS OF THE REAL ESTATE SECTOR DOES YOUR ROLE FOCUS?

My role predominantly centres on acquiring (mainly) off-market properties, which includes everything from

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Bur ling to ns rea l e sta te

residential to potential development opportunities. From London’s premium residential addresses to commercial offices or hospitality space, we advise on all aspects of the real estate buying and selling process. Working closely with private clients, we ensure we understand their needs and requirements before finding them the right property, thereby saving them time and expenses. BRE is recognised by PrimeResi as a top-50 UK buying agency, and we are a proud member of the Property Ombudsman scheme. YOU JOINED THE BURLINGTONS TEAM IN SEPTEMBER 2023 – HOW HAVE YOU FOUND YOUR FIRST FEW MONTHS?

It has been full-on! From viewing properties, acquiring sites to market and presenting to clients in Malta and London at the Burlingtons roadshow in November, it has been non-stop, but exciting. It has been a hectic few months, but building relationships is the key to success and it has been great to meet so many of our clients during this time. We have a great team at BRE, and every day so far has brought new opportunities. It promises to be just as busy in 2024, because we have further roadshows planned in Turkey and Dubai, as well as continuing to offer our full support for all of our clients, present and future. WHAT HAS SURPRISED YOU THE MOST ABOUT THE JOB SO FAR?

The main thing that surprised me is how everyone gets involved in a project – the collaborative process of working here is something that I particularly enjoy. That ethos ties in

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well with the advice I give to any new employee: get stuck in and learn something new every day. The greater your knowledge of our services, the better service you can provide to clients, and at Burlingtons we actively encourage the team to get involved with all aspects of the business. Because of the amount of experience within the business, everyone has been very helpful in showing me the many services the Burlingtons Group provides, and they all have amazing knowledge and a wide variety of skills. I have to say, though, Henry Mills, our senior associate of Real Estate Development, has impressed me with his eagerness, dedication and determination to go above and beyond for our clients. WHAT WOULD YOU LIKE TO SEE BURLINGTONS’ REAL ESTATE TEAM ACHIEVE IN THE COMING YEAR?

We will continue to build Burlingtons Real Estate into a leading global brand that always puts its clients first. With this in mind, an application to the Financial Conduct Authority to act as a mortgage broker is under way.

FINALLY, OF WHAT REAL ESTATE TREND IN THE UK DO YOUR CLIENTS NEED TO BE AWARE?

Because interest rates remained more constant in the final half of 2023, the London property market has stabilised. I believe that market stability means we will see a return to growth in 2024, which will result in some good buying opportunities for clients wishing to invest in the London property market. More attractive finance options, with the comfort of up to five years fixed rates, also started to emerge during December.

Bur l ing to ns rea l e sta te

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Luge

COOL RUNNINGS

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Luge

Eve r y fo ur y ea rs a t th e Wi nte r Ol y m p i c Ga m e s, sobe r a nd con s e n ti ng ad ul ts cli mb a boa rd ti ny sle ds a n d h ur tle d ow n i c y tra cks a t spee ds a p p roa ch i ng 10 0 mp h , wea ri ng li ttle m ore tha n a crash h e l me t . We lco m e to th e sp or t k n ow n as l uge … Wo rds: Ja me s Richa rds

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uge belongs to a family of winter sports that includes skeleton and bobsleigh, and often takes place on the same course. The key difference is that luge racers (often known as ‘sliders’) lie face up and descend the track feet first. Skeleton racers, on the other hand, lie face down and descend headfirst. Either way, it’s a mad, fast and dangerous method of getting to the bottom of a mountain. ROOTS OF THE SPORT

The use of sleds by human beings dates back into pre-history, and the first recorded sled races probably took place in Norway during the 15th century. However, the modern incarnation of the sport allegedly owes its invention to Caspar Badrutt, an entrepreneurial Swiss hotelier. Badrutt pioneered the concept of ‘winter resorting’ in the health spa town of St Moritz, in Switzerland, which remains a popular destination for winter sports enthusiasts today. The story goes that Badrutt’s more adventurous English guests (why aren’t we surprised?) began adapting delivery boys’ sleds for recreation, quickly leading to collisions with pedestrians as they shot along the icy lanes and alleyways of the village. MODERN COMPETITIONS

Despite these roguish beginnings, the first international luge race was held in 1883, when 21 competitors from seven nations raced along the 4km road between Davos and the village of Klosters, in Switzerland. The sport continued to develop, and luge events were first included in the Winter Olympic Games at Innsbruck, in 1964. Today, luge is organised by the International Luge Federation. Olympic luge racing offers four categories: men’s and women’s singles, doubles, and the team relay. In most competitions, athletes complete at least two runs of the course; at the Olympics, however, the singles races are held over four runs, with the cumulative time of all runs used to determine the finish order. Traditionally, the sport has been dominated by Germany. Between 1964 and 1988, the East German team won 15 of the 21 gold medals available. One of the undisputed masters of the sport is the German Georg Hackl, who won three gold medals in consecutive Olympics between 1992 and 1998. ARTIFICIAL vs NATURAL

Every great sport needs a great divide, and in luge it appears over track type: artificial (kuntsbahn) and natural (naturbahn). Artificial tracks consist of specially designed banked curves and straights, and accommodate the bobsleigh, skeleton and luge events. Around 1.5km in length, these high-tech marvels of sports architecture are packed with technology such as refrigeration units, which maintain a precise temperature and thickness of ice. Because of their expense and complexity, there are only around 20 purpose-built artificial tracks in the world.

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Luge Natural tracks cleave more closely to the sport’s origins, consisting of specially adapted mountain roads and paths. Artificially banked corners are forbidden, so competitors are compelled to steer by thrusting their hands and legs into the ice as they speed over it, causing the sled to turn through the bends. HOW IT WORKS

Unlike the skeleton and bobsleigh, luge racers begin their descent seated on the sled. They rock themselves backwards and forwards using the fixed starting handles to generate maximum thrust, and after launching themselves explosively onto the track, momentum and gravity do the rest. Sliders steer by making small movements in their calf muscles to flex the sled runners, and by applying opposite shoulder pressure (naturbahn sleds also have a steering rope). Although it sounds tricky, it’s quite intuitive – apparently – with the body motions similar to those used in cornering on a bicycle. As the racer plummets down the track at speeds of more than 80mph, a Zen-like combination of total concentration and full relaxation is required. The margin for error is tiny: too much muscle tension could tweak the sled off course, and a momentary lapse in focus could throw the racer out of the track. Time is of the absolute essence. Minute deviations from the racing line, or a slight brush against the side of the track, will add a few thousands of a second and spell the difference between winning or losing. The rules on finishing are strict: sliders are required to cross the finish line on their sleds. Pushing the sled across, or finishing without it, results in disqualification. THE GEAR

Racing sleds, or ‘pods’, are usually made of fibreglass and, on the pro-racing circuit, are moulded to the figure of the rider. The pod sits on two sharp metal runners, or steels, which are attached to ‘kufens’ (hooks at the foot of the sled) that steer the pod. You’ll have already guessed that there are no mechanical brakes. Racing suits are designed with one thing in mind: drag reduction. The slippery, skin-tight fabric minimises air friction, and the visor on the helmet is rounded to reduce the possibility of air pockets forming. Luge booties have no tread and are shaped in such a way that racers must walk on tiptoe. Sliders will generally use brand-new racing suits for every competition, to minimise the risk of any wrinkles or deformities slowing them down. Beyond this meagre equipment, there’s nothing between the rider and the cold, hard ice. MENTAL AND PHYSICAL DEMANDS

As you would expect, luge attracts a certain type of person, one who is prepared – mentally and physically – to handle the extreme risks and pressures involved in the sport. In particular, a slider must have

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Luge

DID YOU KNOW? The first use of the term ‘luge’ in a sporting context dates from around 1905 and derives from the Savoy/Swiss dialect for the French word luge , meaning small sled.

Luge is one of the most precisely timed sports in the world – to 1,000th of a second on artificial tracks, using photo-electric sensors.

Since the 1998 Winter Olympic Games, luge timing systems have been calibrated before each race using a GPS satellite with an atomic clock.

At the 1998 Nagano Games, the time difference between the women’s gold and silver medallists was 2/1,000th of a second – the smallest margin in luge history.

Manuel Pfister holds the luge speed record, reaching a top speed of 154km/h (96mph) on a track in Whistler, Canada in 2010.

Luge racers can experience up to 6Gs during races, almost as much as F1 drivers. burlingtons

Luge a sturdy neck, and strong upperbody, abdominal and thigh muscles. These are essential to steer the sled, and to handle the G-forces they experience during the tight turns. To put it bluntly, these athletes need to be able to take a smash or two and come back the next day asking for more. Inevitably, accidents do occur, but given the speeds and limited safety gear, fatalities are relatively rare. One such incident involved a Georgian luger, Nodar Kumaritashvili, who died after a crash during his final practice run for the 2010 Winter Olympics in Whistler, Canada. Most of the time, however, the worst racers will experience is bruising and the odd broken bone, which some would say was a fair exchange for the huge dose of adrenaline. Intense training takes place during the off-season, and typically involves boosting upper-body muscle strength through swimming and weightlifting. Athletes also train in wind tunnels, to iron out imperfections in their technique and minimise aerodynamic drag. TAKING PART

If all this sounds like your idea of fun, you’ll probably have to travel to experience the thrill. Most of the natural luge tracks are situated in Austria and Italy, with a few in Germany, Poland, Russia, Canada and the US. The artificial tracks, many of which were purpose-built to host the Winter Olympics, are dotted around the colder parts of the world. Some of these facilities will offer luge ‘tasters’ in one form or another, depending on the time of year. For example, at La Plagne ski resort in the French Alps – the country’s only bobsleigh and skeleton track – you can descend the Olympic track in a ‘safe’ luge trolley. Closer to home, Manchester’s Chill Factore snow park has a dedicated luge run. At only 60m long, it’s a far cry from the real thing, but it will give you a taste of the action without having to travel to the Alps. Alternatively, keep your fingers crossed for snow this winter… then grab your sled and head for the hills.

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Lu xur y we llne ss holidays

Mo d e rn l ife can be non-stop, wi th few chan ce s to ste p off the daily tread mill and re lax b o th m i n d and body. B o ok i nto one o f th e wo r ld ’ s m ost luxur i ous wellness sp as to e n jo y s o m e ti me away fro m the wor ld Words: Amy Be nne tt

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KAMALA Y A KOH S AMU I THA ILA N D

With tailored programmes that focus on healthy lifestyle, detox and rest, stress and burnout, cultivating body and spirit, and longevity and regeneration, you will be spoilt for choice. Each programme is developed to ensure you receive exactly the treatments you require. Choose a focus on Ayurveda – an ancient Indian practice that balances mind, body and spirit – naturopathy, or traditional Chinese medicine.

Ph otography : Ra l f To oten

Whatever your need, Kamalaya Koh Samui has a wellness programme to suit, aimed at reconnecting people to life, away from the constant drive of the 9-5. A centuries-old cave, formerly used by Buddhist monks, lies at the heart of the resort, offering a powerful meditation retreat – just one way for you to enjoy the peace needed to recharge yourself.

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Lu xur y we llne ss holidays

B U SHMANS KLO OF S O U T H AF RICA

A peaceful sanctuary amid stunning South African scenery, the spa at Bushmans Kloof draws on ancient African traditions and plant extracts to offer the ultimate wellness experience. Select from a wide range of treatments and be soothed by the power of nature. Book a stay at the Koro Lodge, one of two private villas on the property’s hillside, to enjoy panoramic views from a wide terrace and a private pool. The Lodge comes with its own private chef, a lodge host and a wilderness guide, to help you make the most of your escape. Make time to enjoy hiking, nature drives and guided rock art excursions to help you unwind in calmness and serenity.

I mages (suppl ie d): Re d Ca rna tion H otels

bushmanskloof.co.za/wellness

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Lu xur y we llne ss holidays

GRAN T L E Y HAL L YOR KSHI R E , UK

Luxurious wellness retreats do not all have to take place on the beach or in a jungle, as evidenced by Yorkshire’s gem, Grantley Hall. The Three Graces Spa offers a range of treatments and therapies to meet every need, leaving guests relaxed and replenished. As well as boasting an indoor-to-outdoor hydrotherapy pool, there is the Nordic Spa Garden, featuring two ice baths and an outdoor sauna, and a tranquil relaxation area. Enjoy fine dining at the Michelinstarred Shaun Rankin at Grantley Hall, before retreating to the palatial two-floor Royal Suite to relax in style, with breathtaking views over the formal gardens to the River Skell. grantleyhall.co.uk

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Lu xur y we llne ss holidays

A NA NDA IN THE HIM ALAYAS INDIA

As the birthplace of Ayurveda, yoga and meditation, India is a must as a destination for focusing on wellbeing and harmony. Nestled in the foothills of the Himalayas in northern India, Ananda offers outstanding wellness facilities in the 100-acre grounds of the former palace estate of the Maharaja of Tehri-Garhwal. Taking a holistic approach to wellbeing, including emotional healing and spiritual awareness, the spa boasts experts in both ancient and modern approaches to the therapies it offers. Ayurvedic doctors, yoga and meditation gurus practise alongside world-renowned chefs to work with you on your transformational journey. For the ultimate in relaxation, book a villa and enjoy stunning views from your private swimming pool and sauna, before relaxing in the lavishly appointed villa. anandaspa.com

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Lu xur y sta rgazing holidays

C OMO S H AMB H AL A E S T AT E B AL I

The Shambhala Estate is in the heart of Bali, surrounded by jungle and on the banks of a river that provides mineral water. This spa resort offers its guests a holistic approach to wellness, combining Ayurvedic treatments with nutritious food and plenty of outdoor activities. Book a stay in a pool villa, or choose a room in one of the unique residences, including Wanakasa, a luxurious treehouse of interconnecting suites, around a massive banyan tree. Featuring award-winning architecture and interiors that make use of local stone and wood, the accommodation is inspired by the elements of wind, fire, water and earth. comohotels.com/bali/como-shambhala-estate

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? ASK

BORIS Bur l i ng to n s ’ resi dent bulld og is h ere to an swer y o ur q uesti ons…

want to hire a chef – how do I go about this? First, note the difference between ‘personal’ and ‘private’. When talking about chefs, ‘personal’ usually means that the chef in question will have several clients and does not live in – although they may visit several times a week to prepare meals, ready to be reheated by you. If you need someone to cook for a specific event – a special dinner party for clients, an anniversary celebration, or perhaps a picnic for Royal Ascot or Henley – then a personal chef is what you need. Some personal chefs may charge per head when preparing a meal, with the price also dependent on the number of courses, or they may suggest an hourly rate for their ‘cook time’. If you would prefer someone to cater exclusively for you on a full-time basis, you should employ a private chef. This person will almost always live in, to be on hand whenever required, and will work as a salaried employee. Some will travel with their client on business or holiday, taking care of all aspects of meal planning and preparation. Whichever option you choose, the chef will work with you to develop a menu that is not just a taste sensation, but also caters perfectly for the occasion.

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Before employing a chef, whether for a one-off event or to become a member of your household staff, it is important to know exactly what you want. Do you need someone who specialises in a particular cuisine? Do you have certain dietary needs, or an extremely busy travel schedule? Salary expectations will very much depend on the experience of the chef and what exactly you need them to do – but expect to pay a six-figure salary for a live-in private chef. If hiring a chef for a specific event, prices will vary depending on the food required, the number of invited guests, and whether the chef will be required to provide crockery and cutlery. Take the hassle out of the process by using a reputable company to recruit candidates, but do take the time to meet them properly before employing your chef. Whether it is a casual supper for two, a corporate dinner for 20, or bringing in a chef to prepare every meal in your home, food is a very personal thing. It is vital to ensure that you and your chef are on the same page concerning dietary requirements and preferences. jordan.jordan@burlingtons.group

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fine antique & pe riod jewe lle ry

An important ruby and diamond fringe necklace French, circa 1890. Original fitted case

28 Beauchamp Place, Knightsbridge, London SW3 1NJ Tel: 020 7584 1966 Email: info@mckennajewels.com www.mckennajewels.com Instagram @mckennajewels Members of The National Association of Jewellers. Members of The Association of Art & Antiques Dealers. Corporate members of Gem-A: The Gemmological Association of Great Britain

McKenna & Co (Fine Jewels) Ltd. Registered in England & Wales. Company number: 07212420. Registered office: 28 Beauchamp Place, London SW3 1NJ 80

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