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VOLUME 05 ISSUE 06 THE NTH DEGREE SPRING 2018 THE WORLD’S LEADING PRIVATE DINING GUIDE

brand partners & sponsors | 165

50

collector’s

EDITION

Issue 06 Volume 05 Spring 2018 Priceless, however, where sold UK £75 UAE Dirham 450 USA $150 Euros100

TH

anniversary issue

THE WORLD’S LEADING PRIVATE DINING GUIDE

the

SAVOY The Savoy is the only luxury hotel in London on the river, perfectly located within walking distance of vibrant Covent Garden. 267 rooms and suites, many affording spectacular river views, are either Edwardian or Art Deco in design celebrating The Savoy’s dual historical influences. Kaspar’s offers informal dining in a stylish setting, whilst Gordon Ramsay’s Savoy Grill presents a British menu with a French touch. Furthermore, Simpson’s in the Strand remains at the top of every Londoner’s list for a sense of British tradition. The Savoy boasts the American Bar, named World’s Best Bar at World’s 50 Best Bars 2017; and the award-winning Beaufort Bar, renowned for pushing the boundaries of mixology.

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FEATURE | 01

bitter sweet 2017 was a year of some incredible ‘ups’ for The Nth Degree Club and, for me personally, some horrible ‘downs’.

I’ll come to those later...

But for the moment, let me concentrate on the ups and the two key themes of this special edition. Firstly, celebrating the 50th anniversary of The Restaurant Association in 2018 with a look back at how London, the culinary capital of the world, has changed over the last five decades, as well as looking forward to what the next 50 years holds for hospitality. Secondly, focussing on how The Nth Degree Club is taking its unique concept into exciting new territory, bringing our individual and brand members even closer together in some of the world’s most stunning locations in the company of some of its most gifted and talented chefs.

February’s 50th birthday party for the Restaurant Association with 370 guests at The Savoy London, hosted by yours truly (incidentally, sharing the stage with a magnificent Yamaha self-playing grand piano) was a night to remember!

It was a huge honour for The Nth Degree to be asked to look after the event for the British Hospitality Association and it allowed us to demonstrate the power of aligning premium brands with exclusive gatherings of influential individuals such as this. It showcased hospitality at its very best. We’re hoping to deliver many more similar events during the coming months and we’re already in discussion over some of them. Perhaps most exciting for me, is a reboot of the Young Chef/Young Waiter of the Year Awards.

We’re looking at a stylish reimagining of this well-established hospitality awards scheme that will use new media

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to connect with the under-25s while at the same time bringing a whole new audience to our brand members. Watch this space, as they say.

My 2017 was bookended by two amazing trips that very much define what The Nth Degree Club is best at - giving our members access to unique experiences and offering the kind of brand exposure that only we can facilitate through our extensive network of personal contacts, be it a luxury car or a luxury location.

It’s something we intend to significantly build upon this year.

In March, working with Eric Bush, the government representative of the Cayman Islands, I took one of our country’s most talented chefs, the 3 Michelin-starred Clare Smyth MBE, to the Caribbean to look at showcasing her immense culinary skill. For me, it was the perfect link between the food capital of the Caribbean and London, the food capital of the world. Thanks to huge assistance from Dart Corporation and Kimpton Hotels Group and the support of the Cayman Government, our culinary excursion worked incredibly well, as you’ll see from the feature elsewhere in this Nth Degree Book.

Seven months later I again found myself in the Caribbean, this time in the company of my dear friend and multiMichelin-starred chef Thomas Keller.

Taking a chef of Thomas’ calibre half way across the world to participate in three bespoke events was never going to be easy. But this tour of the Dominican Republic was a joy. Our destination was the Eden Roc Hotel in Cap Cana, which extended its magnificent hospitality to not only myself and Thomas but also Bill Anton, Chairman Emeritus of the Culinary Institute of America, and Joe Essa, President of Wolfgang Puck Restaurants. Thomas hosted three events: An Intimate Dinner with Thomas

Keller, An Evening with Thomas Keller and a Taste of Dominican Republic.

My great thanks go to MD of Eden Roc Stefano Baratelli and Executive Chef Gianluca Re Fraschini as well as Geoff Moss and Elegant Resorts who arranged all the travel. Again, this event is featured in this book.

The success of these two tours goes to the heart of what The Nth Degree Club can offer: glamour and excitement because that for me is what defines professional hospitality. You’ll notice I don’t call it an industry because it’s not; why do we insist on making it sound like a factory floor? Chefs such as Thomas and Clare are skilled, dedicated professionals in the same way that actors like Tom Hanks and Claire Danes are skilled, dedicated professionals and these days the former are just as admired, sought after and rewarded.

The way that hospitality is viewed - and The Nth Degree Club’s role in promoting it - is something I’ve had a lot of time to think about over the last year. And now I will tell you why.

I said 2017 was bookended by two amazing experiences. But in the middle was another that, although I wouldn’t have volunteered to go through it, has given me a new perspective on many things, for which I am grateful. It’s also why I am now addicted to beef HoolaHoops and why I will never say ‘maybe’ again!

In March 2017 I was diagnosed with tongue cancer.

Over the next six weeks of chemotherapy and radical radiation treatment I was to lose not only my saliva glands and lymph nodes but also my abiity to swallow and sense of taste. There was sickness, fatigue, I was reduced to sign language and a feeding tube, and the skin on my neck was painfully blistered. I lost, of course, my trademark beard. But the

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thought of not going to restaurants for lunch and dinner was too disastrous for me to contemplate. So I made it my fulltime job to get better. Which I have done.

Thanks to my brilliant medical team led

by Doctor Dawn Carnell - and not least my gorgeous wife Donna, who stopped work to look after me - by August the 3.5cm tumour on the base of my tongue had gone and the MRI scan was clear.

By October, I was back at work with The Nth Degree in Caribbean.

That puts me way ahead of most people at that stage with this disease. And I believe my recovery is down to positivity and being in this fantastic industry.

Every morning I would say to myself ‘I will be happy. I will be healthy. And being a chef, of course, I was fortunate to have a vast knowledge of food. But although I had an insatiable desire to try to eat it, I was

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pretty depressed by the fact that none of it tasted the same. Then my dear friend Pat Anton remarked how lucky I was, after 30 years in the business, to be given the opportunity to discover tastes all over again.

Wow! Of course! And so began a journey of exploration that has been ‘Bitter Sweet’ for me.

Caviar is a blessing. I can enjoy champagne but not wine. I have at least one packet of beef Hoola Hoops a day because the texture is easy to handle if you have little or no saliva, but Pringles are a disaster and as for peanuts, they are just socially embarrassing.

When I was first diagnosed, I read books that were very informative from a medical point of view and I Googled - as everyone does. But it was all very depressing. I wanted to get back to normal as quickly

as possible - and there was nothing to tell me what to expect and how to deal with it.

So my next project is a book recounting my experience, which I intend to publish later this year. Would I have wanted to go through tongue cancer? No, of course not. But I honestly feel that because of it I’m in a better place.

My forced absence from The Nth Degree Club, necessitated building a bigger and even better team to hold the fort while I was away. And that has allowed us to change and improve on what we do.

For me personally, it’s brought me closer to my family and the people I love; it’s made me less impatient; and although I’ve always been a positive person made me realise that it’s no use saying ‘maybe’ because then you never will.

Robert Walton MBE, Founder of The Nth Degree Club

FEATURE | 03

Robert Walton MBE Founder, The Nth Degree Club The Club was founded by Robert Walton MBE. Robert is one of the most recognised and respected figures in the global hospitality industry. He is President of the Restaurant Association of Great Britain and a Director of the British Hospitality Association. Robert trained as a chef at The Savoy, London and has unique personal experience and knowledge that has created the concept, which is The Nth Degree. Robert’s little black book includes some of the world’s most famous and celebrated chefs, which allows him to have access to the world’s leading and most sought-after private dining rooms. By joining The Nth Degree, Robert opens the door to this world for his members.

Alison Chenery Events & Membership Alison joined The Nth Degree team as a consultant in September 2017 having set up her own business consultancy CvH Ltd earlier in the year. Coming from a career within the hospitality industry, with a brain as fast as Usain Bolt and a penchant for perfectionism Alison is a force to be reckoned with. Organisation, commercial awareness and customer service she holds in abundance, allowing clients and members the confidence to know that a straight-talking, safe pair of hands is nurturing their every need.

Mark Abraham Sales Director Mark graduated from the world-renowned Shannon College of Hotel Management in Ireland and soon moved to London to work at the Sofitel Hotel post completing his placement at Trump International Hotel & Tower, Chicago. Through networking in London, Mark met Robert at MNKY House in Mayfair after being introduced via an Nth Degree member. Both their personal and professional relationship went from strength to strength over the following 2 years. Mark has been the Sales Director for the Nth Degree Club since early 2018.

Sean Velentine FIH, BSc (hons) Commercial Director Sean is one of the food and beverage industry’s established leaders with a career that has spanned 30 years, working at board level for major international foodservice operator Sodexo Prestige, operating in racecourses, stadia, historic houses in the UK and major events such the RHS flower shows, Open golf Championship, Henley Royal Regatta and Royal Ascot. Sean’s entrepreneurial spirit has seen him set up businesses in the smaller niche events sector within the London market, plus VIP hospitality and bars management in motorsport and Formula 1 events in the UK, Monaco and Middle East. Sean is a fellow of the Institute of Hospitality and last year was awarded the life time achievement award from Cost Sector Caterer and given the freedom of the City of London for his work with Livery Halls.

David Grad Ambassador and Business Development Director, The Nth Degree Dubai David Grad moved to Dubai in November 2014, when The Nth Degree Club Dubai was launched. He has represented The Nth Degree Club as the Dubai Ambassador and Business Development Director.

He has hosted over 40 dining events in the UAE todate. David has created an incredible database and membership portfolio in the region bringing like-minded, professional and influential people together around The Nth Degree Club concept.

Callum Walton Music Editor As the drummer of up and coming UK band The Parades, music is Callum’s biggest passion. With an in-depth knowledge of the music industry, Callum oversees all the music and entertainment features within the book. Growing up at Trunkwell House, a popular wedding venue in Berkshire, the world of hospitality is in Callum’s blood.

Brett Burbridge Art Director A lover of all things design, Brett has worked on the creation and implementation of wealth and brand identites for large corporates. When not co-directing his design agency bp design, he can be found illustrating his favourite children’s books Harold & Franklin which he produces with Editor-in-Chief Andie Jones. Brett’ s invaluable experience keeps The Nth Degree Book at the cutting edge of design.

Paul James Griffiths Picture Editor Paul is self taught and began photography from an early age using 35mm film. He has since developed his skills and embraced the more recent moves in technology, converting to digital in 2005. As a busy freelance photographer with a passion for people, he has naturally specialised in all aspects of social photography which has taken him on commissions Worldwide, capturing people in their environment and surroundings. Paul has worked with many high profile clients and at many prestigious venues and is now also acting as Picture Editor on The Nth Degree Book.

20 45 90 100

Terry O’Neil

32 A lpha Club

Private Dining Guide

120 Clare

in Cayman

Fifty Years of London

151 I n Profile

Fifty Years of The Restaurant Association

ED’S BRIEF Welcome to a new issue of The Nth Degree Book, which gives me great pleasure to present what I feel is a superb representation of all that The Nth Degree Club constitutes.

First and foremost I would like to express my heartfelt thanks to the entire Nth Degree team, the journalists and contributors who have helped make this book happen. Without them The Nth Degree Book would quite simply not exist.

Within the following pages there are plenty of interesting articles which represent the dramatic diversity of The Nth Degree membership and the individuals who support the club. As any member will tell you, the common goal for everyone at The Nth Degree Club is to network whilst enjoying stunning venues, sampling amazing food and drinking superb wines. To this end, the private dining guide within these pages is a great place to browse some of the outstanding venues recently visited.

Additionally there are some excellent photographs; look close enough and you might spot yourself if you have recently attended one of the events.

Due to the nature of the hospitality industry being so wonderfully diverse as well as intriguing, we here at The Nth Degree book are constantly striving to maintain and improve the content in order to bring you the very best to read. If you have any thoughts or ideas that you think would enhance our content, please do get in touch and let us know and likewise if you would like to advertise in The Nth Degree book please contact one of the team.

On that note, it only leaves me to say I hope you enjoy the book and continue to enjoy The Nth Degree Club.

Yours in publishing Andie Jones International Editor in Chief

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Whilst every effort is made to maintain the accuracy of information and images portrayed within this publication, no responsibility whatsoever can be accepted for errors or omissions.

THE Nth DEGREE CLUB

www.thenthdegreeclub.com

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ROYAL CROWN DERBY THE ULTIMATE DINING EXPERIENCE More than two hundred and sixty years of history and English design heritage are present in each individual piece of fine bone china tableware from Royal Crown Derby.

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FEATURE | 07

The unparalleled design excellence of its skilled artisans creates completely unique luxury pieces, which grace the tables of discerning clients across the globe, from fine dining restaurants and hotel destinations, to international royalty, private individuals and global dignitaries.

Using the finest materials and precious metals such as 22-carat gold and platinum, our innovative and passionate craftspeople, alongside our inhouse design team, draw on patterns discovered in our historic archives to deliver bespoke pieces that perfectly reflect each client’s individual and exacting requirements.

This creative vision and innate ability to interpret the nuances of each brief, combined with traditional manufacturing methods that have remained unchanged for almost three centuries delivers individual pieces and whole tableware collections that exude individual style, timeless elegance and elevate the finest English craftsmanship.

Individual Care: The Bespoke Process Royal Crown Derby’s discreet and

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efficient bespoke service is one of the luxury tableware industry’s best-kept secrets. The choice of internationally acclaimed food service brands, chefs and hospitality clients, including Clare Smyth’s restaurant, CORE, The Dorchester Hotel London, Bettys Tea Rooms, Yorkshire, England, The Waldorf Astoria London, Hilton Park Lane London, Marriott County Hall Hotel London and Rolls Royce Executive Suite, the brand ensures each client receives individual care as it designs and delivers the finest, most expertly hand-crafted solutions.

From a client’s initial vision and commission right through to completion, the bespoke service is a unique way to create custom-made tableware pieces steeped in history and heritage for private clients, high-end luxury brand hotel and dining establishments and interior design consultants specialising in luxury jets, yachts and private residences.

The bespoke process begins by understanding the clients’ requirements and ideas, before producing

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inspired design proposals featuring detailed pattern, colour and shape considerations. Only when the client is entirely happy with the proposed design will a project move towards completion.

Private Clients From full bespoke service to the adaptation of a wide range of existing patterns, including the opulent 22-carat gold and platinum adorned ‘Palace’ pattern, pieces can be personalised with monograms and crests for private clients, or simply colour-matched to personal preference using Royal Crown Derby’s in-house colouring service.

The Dorchester, London Created exclusively for the five-star London hotel, The Dorchester, the bespoke design incorporates 22-carat gold triangular stars inspired by the luxury hotel’s crystal chandeliers, as well as spirals reminiscent of those on the carpets of the Crystal Suite.

Each item in this exquisite 15-piece banqueting service exemplifies the craftsmanship of Royal Crown Derby’s skilled artisans and has been finished

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with a back stamp bearing the luxury hotel’s name and logo.

Betty’s Tea Rooms, England United by a shared understanding of English heritage and artisanship, Royal Crown Derby’s collaboration with the iconic Bettys Tea Rooms resulted in the creation of bespoke tableware for its indulgent, reservation-only ‘Lady Betty’ Afternoon Tea, which is offered in the Imperial Room, Harrogate or the Belmont Room, York.

The collection was inspired by a tea leaf design discovered in the extensive Royal Crown Derby pattern archives, which dated back to Bettys founding year, 1919, and features a dual-branded back stamp.

To discuss private or hospitality commissions, contact Royal Crown Derby sales on +44 (0)1332 712 835 or email enquiries to abotterell@royalcrownderby.co.uk

FEATURE | 09

Thomas Keller at EDEN ROC Eden Roc at Cap Cana’s commitment to culinary excellence was on full display when we welcomed Chef Thomas Keller during our Golf & Gastronomy Weekend on 17th -19th November 2017. Known for his exceptionally high standards, culinary skills and being the first and only American Chef to be awarded three stars in the inaugural Michelin Guide, Chef Keller’s visit elevated the resort’s dining experience as it marked a major culinary step for the first and only Relais & Châteaux property located in the Dominican Republic, also known as a culinary destination throughout the Caribbean. Our Golf & Gastronomy Weekend experience was an opportunity for guests to learn more about the iconic Chef’s cuisine and passion. They were also invited to challenge Chef Keller on the #1 in the Caribbean and Mexico, the Jack Nicklaus Signature Golf Course Punta Espada.

The weekend’s line up started with a meet & mingle cocktail reception on Friday, 17th November 2017 hosted by Chef Keller, followed by an intimate dinner featuring the Eden Roc team where we had the chance to enjoy seeing the celebrity Chef interact with guests. On Saturday, as the highlight of our Gastronomy Weekend we hosted a gala-dinner where Chef Gianluca Re Fraschini served a gastronomic feast

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at Mediterraneo Restaurant inspired by Chef Thomas Keller.

From the beginning Chef Keller inspired us with his mantra: “It’s all about finesse”. A word of which he is fond of and sums up perfectly the image people have of him. It was an honour for Eden Roc to start the evening with such important words and Chef Keller describing his culinary experience throughout the years.

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FEATURE | 11

We were all gathered in one place to deliver a true gastronomic experience by creating dishes that reflect the Chef’s own applications of rigorous classical French technique to create a new style of fine American dining. Chef Gianluca Re Frashini brought his style to life with his European sensibilities to the evening’s feast by serving main dishes as the famous Oyster and Pearl, sabayon of pearl tapioca. Followed by Scorpion fish, grilled artichoke with warm “Castellucio” lentils beeze of lemon from Menton. Also serving suckling pig from Segovia, roasted endive “Erfoud” dates pesto and Banyuls vinaigrette accompanied by perfect wine pairing options, soft live music and exclusive cookbook signing (The French Laundry Cookbook) during the event.

Among guests we had the pleasure to greet Joseph Essa – CEO of Wolfgang Puck Restaurant Group, Bill Anton – Chairman

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Emeritus of the Culinary Institute of America’s (CIA), Robert Walton MBE – President of the Restaurant Association of Great Britain and Founder of The Nth Degree Club, Ciro Cascella – Arturo Fuente Cigar Club, Fernando Hazoury – Vice President of Cap Cana’s Council, José Antonio González – CEO Iberostar Hotels, Ernesto Veloz – Bavaro-Punta Cana Hotel Association, Danilo Díaz Granados – Shareholder, and Giovanni Ricotti from Los Corales Development.

The final event of the weekend, our Napa Style Sunday Brunch might just be the ultimate local experience, as it featured the celebrity Chef gathered among guests and Dominican artisans showcasing organic products at distinctive market stands where everyone was able to taste local culinary delights, and a colourful and fun environment followed by “Merengue” dancing while enjoying gorgeous sea views at the resort’s beach club.

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FEATURE | 13

history in the

making Rolls-Royce Motor Cars is the world’s pinnacle super-luxury automotive marque. Today it is a modern and dynamic company with British heritage dating back to 1904 having been founded by motoring pioneers, the Honourable Charles Rolls and Sir Henry Royce.

An aristocrat with a degree in engineering from Cambridge, Rolls was a pioneer of both motoring and aviation, setting a World Land Speed Record in 1903. He was also a shrewd businessman, funding his twin passions by running a car sales and service depot in Fulham, London. However, virtually all the cars were imported, and Rolls was critical of Britain’s poor record in automotive development.

Of altogether humbler stock, Royce joined the Great Northern Railway as an apprentice at the age of 14 and quickly showed a natural talent for engineering.

Seven years later, he started his own company and was soon able to afford his first motor car. However, he became so frustrated with its unreliable electrics and rough running that he decided to build himself a new one. Encouraged by his first attempt, he built two more, each an improvement on the one before.

News of his successes reached Rolls

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in London via Claude Johnson, who arranged a meeting between the two men: Johnson was later affectionately nicknamed ‘the hyphen in Rolls-Royce’.

On 4 May 1904, Rolls and Royce met at the Midland Hotel, Manchester. Captivated

by Royce’s vision and engineering skill, Rolls declared he would sell every car Royce could build, under the name RollsRoyce Motor Cars. The world’s most famous automotive brand was born.

Over the next 90 years, Rolls-Royce established itself as ‘the best car in the world’, the choice of kings and queens, heads of state, celebrities, captains of industry and stars of stage and screen. As well as epitomising luxury, the marque upheld Royce’s rigorous standards of engineering and manufacture: of all the Rolls-Royce cars ever built, around two-thirds are still on the road. As a result, the term ‘RollsRoyce’ has become synonymous with the very best of its type.

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FEATURE | 15

In July 1998, Rolls-Royce opened a new chapter in its storied history when it was acquired by BMW Group, which announced its intention to launch a new car, built in Britain. Thus began the most ambitious automotive project of modern times.

The new company faced the challenging task of building both a worldwide headquarters and production facility from scratch in just over four years.

Its chosen site, at Goodwood in West Sussex, is in the heart of the South Downs National Park and Area of Outstanding Natural Beauty, and close to the famous Goodwood Motor Circuit; a setting befitting of Rolls-Royce’s values and patrons’ expectations. It also has a powerful historical resonance, being less than 10 miles from the village of West Wittering, where Sir Henry Royce ‘summered’ from 1917 until his death in 1933.

Designed by renowned British architect Sir Nicholas Grimshaw, whose portfolio also includes the Eden Project in Cornwall, the original plant cost £65 million; a £10 million extension was added in 2012, with further modifications in subsequent years.

All Rolls-Royce, motor cars are handbuilt at Goodwood, which is also home to design, R&D, sales and marketing, senior management and other corporate functions. When the plant opened, it employed 350 people and produced just one car a day. Today the workforce has grown to over 2000, and output has risen to more than 20 cars per day. In 2016, the company opened its dedicated Technology & Logistics Centre (TLC) at

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Bognor Regis, providing 40,000m2 of warehousing, storage and workshop space. After more than 110 years, the company remains true to Henry Royce’s famous maxim: “Strive for perfection in everything you do. Take the best that exists and make it better. When it does not exist, design it.”

That philosophy has informed every member of the Rolls-Royce family to be created and hand-built at Goodwood since 2003. Today, the marque is the undisputed world leader for motor cars over €200,000 net. Its products marry meticulous craftsmanship with relentless - often audacious - technical innovation and define super-luxury motoring for the 21st Century.

Now in its eighth generation, Phantom launched the company in 2003 and remains the company’s pinnacle product. Ghost followed in 2009, with the imposing Wraith grand tourer joining the line-up four years later followed by the four-seater Dawn convertible, which made its debut in 2015. All were met with worldwide acclaim from both luxury and automotive cognoscenti. In 2016 the company achieved its second-highest sales figures in its 113-year history, with over 4,000 motor cars delivered to customers in more than 50 countries.

Almost every car hand-built from the Goodwood plant includes some form of bespoke personalisation. The capabilities to express the lifestyles, tastes and visions of its patrons are almost limitless, ensuring that every Rolls-Royce is a true, hand-crafted expression of its owner.

FEATURE | 17

nordaq fresh

Nordaq FRESH has been described as “probably the best water in the world” and who would argue when FRESH is served in some of the finest hotels and restaurants around the globe.

FRESH is a premium water brand that makes food and wine taste better. It is produced on site and so has a very low environmental impact compared to other bottled waters.

You will find FRESH across the globe as we are the “water of choice” in many of the Top 100 Michelin starred restaurants and FRESH is served in over 900 other well recognised restaurants across 19 countries. In addition to our restaurant clients you will find FRESH in a growing list of luxury hotel brands and more recently we are now to be found on board cruise ships. The luxury home market is currently being trialled in the UK with a recognised Swedish housebuilder.

So why is it so good ?

Fortunately for us the Swedish National Testing and Research Institute is on hand to help with this simple yet complex question. They concluded that our proprietary filter is very effective at removing heavy metals, VOC’s, PAH’s, pesticides and other contaminants namely all the things you definitely don’t want in your water.

How does it work ?

Local tap water passes through our own patented water filter system which removes impurities and unwanted flavours while maintaining natural salts and minerals for a balanced, neutral, rounded taste.

What about those environmental issues associated with bottled water?

Serving Nordaq FRESH eliminates the need for single use bottles. It leads to a cleaner planet by reducing manufacturing, transportation and waste.

How does FRESH compare with other bottled waters ?

In a recent blind tasting challenge conducted by Vanilla Beige FRESH was the clear water of choice when compared against competing brands in both the Still and Sparkling categories.

In addition when compared against other waters with both wine and coffee there was an appreciable improved quality in the flavour of both.

Here’s what some of our clients have to say about our water “ Nordaq FRESH allows us to be environmentally responsible while still

providing

exceptional

water.

Equally impressive is their dedication to the same standards and integrity we demand of ourselves in our restaurants,” Thomas Keller of the French Laundry *** USA “Using our water from Laguiole has always been a priority for me.

I appreciate the unique quality of Nordaq FRESH water, and I have been serving it for six years. It’s a perfectly balanced neutral water that respects my cooking and the wines of my sommelier” Sebastien Bras of Restaurant Bras*** France “Nordaq FRESH has a positive impact on both food and wine. It enhances the flavours and has a consistent great quality. The combination of great tasting water and a sustainable approach is completely in line with what we stand for in our restaurants.

The continuous service and control of the equipment is also very much appreciated.”

Mathias Dahlgren of Matsalen ** Sweden

info@nordaqfresh.com nordaqfresh.com

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FEATURE | 19

the best of

british If you had to sum up what makes a great photographera wonderful eye, the ability to get the most out of the subject, superb use of light, stunning composition skills, charm and patienceyou’d probably arrive at Terry O’Neill.

“I wanted to be a jazz drummer,” O’Neill laughs. “I thought if I got a job at one of the airlines, I’d be able to fly to New York and play. I landed a job, but they wanted me to focus on taking photos at the terminal, they even enrolled me in a photography class. Then one day, I took a photo that I thought was pretty interesting and the rest is history.”

(c) Terry O’Neill / Iconic Images

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(c) Terry O’Neill / Iconic Images

(c) Terry O’Neill / Iconic Images

A newspaper reporter saw him taking a picture of the then British Foreign Secretary, Rab Butler, sitting asleep amongst African chieftains at Heathrow Airport. It was sent to the Daily Sketch newspaper and Terry was paid “25 quid” for the shot. “I couldn’t believe it – 25 quid was a lot of money.” His picture editor told him: “We think youth is on the rise in England and we want you to photograph that.” His first day saw him being sent to Abbey Road Studios to photograph The Beatles recording one of their first singles, and within weeks The Rolling Stones’ manager Andrew Loog Oldham rang and asked him to shoot the band.

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Terry recalls: “I started at the top and I never looked back.”

With typical modesty, Terry believes much of his success has been down to being in the right place at the right time. “I had no idea I was going to end up where I ended up in life—it was just fate.” Of those heady days in the 1960s he recalls: “I was a young kid who could get people’s pictures in the newspaper and that was really important to these pop groups at the time. We all used to go to this club called the Ad Lib Club and sit there talking about what we were going to do when all this was over. We were all convinced that in a couple of years we’d have to get proper

(c) Terry O’Neill / Iconic Images

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(c) Terry O’Neill / Iconic Images

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FEATURE | 23

(c) Terry O’Neill / Iconic Images

(c) Terry O’Neill / Iconic Images

(c) Terry O’Neill / Iconic Images

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(c) Terry O’Neill / Iconic Images

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jobs. I remember Ringo [Starr] wanted to open a chain of hairdressers for his old lady.” Since the 1960s he has shot portraits of the greats from the worlds of cinema, music, politics, fashion, sport, and royalty—Sinatra, Churchill, Bardot, Mandela, Bowie, HRH The Queen, Elton John, Audrey Hepburn, and many, many more. He rates Sinatra as probably the most interesting person he has met: “Sinatra was a king to work with. But they’re all great people, I mean…I’m just lucky to have met them all.”

Today, Terry works with Iconic Images,

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(c) Terry O’Neill / Iconic Images

the company who manages his archive; from book publishing to fine-art prints to new ventures working directly with hotels, private homes, and restaurants.

“It is great to walk in a place and see wonderful photographs lining the wall.

I think photography gives a place real character. Though, you’ll laugh, I’m more of a fish and chippy man, myself. I don’t think my local has any pictures up” he laughs.

To enquire about Terry O’Neill’s works, contact carrie@iconicimages.net or visit www.iconicimages.net

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Food for thought…

Meet the Management Team Nick Horner – Director 07850 180050 n.horner@hornerblakey.co.uk Nick started the business in 2005 and has over 30 years experience in the industry, prior to starting Horner Blakey, Nick ran the London office for Layton Blackham.

From Horner blakey What does it mean if I am under insured ?

Insurance is a necessary evil to many and businesses have been very driven by price over quality of cover. By reading this short article you could save you thousands of pounds in the future.

So why is it so important to have the right cover? The truth is, sadly, you only know the true value of insurance in the unfortunate event of a claim.

Underinsurance occurs when you have not taken out the right amount of insurance cover for your needs. There will be a variety of factors to take into account when you assess how much insurance you need and if you are not sure you should get advice from a broker or valuation expert because if that amount is wrong it is likely to impact the amount you are paid for any claim you need to make.

Your insurance premium is calculated based on your individual circumstances and the amount of cover you choose to take out.

In today’s economic climate, many businesses are not prioritising the valuation and risk assessment aspect of their insurance, fearful that it may lead to higher premiums. A recent survey found 1 in 5 SMEs were not confident that they have the right insurance cover and that could leave them out of pocket.

Taking out insufficient insurance cover will essentially mean any claim will be insufficiently covered.

How do I know if I’m underinsured? Make sure you let your broker know about any changes to your business such as additional equipment. Ask them to help you understand how you should assess

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Robin Thomson - Director 07917 846059 r.thomson@hornerblakey.co.uk Robin has 30 years industry experience and has held a number of senior commercial roles in the UK insurance marketplace. Most recently Managing Director for the Central and Northwest regions of broking giant Bluefin, Sales and marketing Director of Bluefin Networks and ran the UK commercial offices of Layton Blackham.

whether your cover is sufficient for your needs and what professional help may be available. Any claim you make will only be paid on the basis of the amount of cover you chose, based on what is called the ‘average clause’.

Don’t forget when you’re making decisions about insurance that even if your existing broker matches the price we offer it is essential you check whether the cover is also matched. If not, then you are risking potentially heavy underinsured losses.

Horner Blakey are an Independent Insurance Brokers established in 2005, specialising in the personal assets and business interests of successful individuals and businesses. Based in Fenchurch Street, London. Horner Blakey have provided insurance services to The Nth Degree since its inception and Bob Walton personally for many years.

The approach is very much focused on a personal confidential service, operating with an experienced team of professionals across all areas of general insurance and risk management.

Horner Blakey provides all the personal service benefits of a smaller independent business, with the support of one of the largest global broking groups. As a member of the Marsh Broking Network, they have the ability to call on the support of the Marsh Group when and if required.

Gia Manning – Associate Director 0207 929 0108 g.manning@hornerblakey.co.uk Gia has 20 years industry experience working for both insurance companies and brokers in a management capacity for some of the major players in the industry. Gia is responsible for day to day management of the Horner Blakey offices.

Horner Blakey can assist you with all your insurance needs.

Horner Blakey is authorised and regulated by the Financial Conduct Authority FCA No: 446516 and are registered in England and Wales No 5630996.

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thenthdegreeclub.com

FEATURE | 27

heavenly body Heesen is recognised as the world leader in the construction of aluminium super yachts. Their steel yachts also consistently win major awards. Fabricated in a huge 4.4 hectare Dutch shipyard in Oss , with nine sheds and five dry docks and considered one of the most modern construction facilities in the world, every aspect of every yacht is geared towards achieving their exceptionally high standards of engineering.

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Each year, over four million parts are meticulously used in the construction of up to eight yachts. For the quality, at the price, Heesen yachts are the finest value in the world. The current range includes aluminium and steel, displacement, semi-displacement and the new revolutionary fast displacement.

Speaking of which, fast displacement seventy, at 70 metres, Galactica Super Nova is the largest Heesen built yacht to date. Following on from the multi awardwinning Galactica Star, this aluminium fast displacement yacht achieves a top

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thenthdegreeclub.com

speed of 30 knots. With a sleek, elegant profile designed by famous yacht architect Espen Øino working with Sinot, Galactica Super Nova is the perfect combination of speed, space and style.

What makes Galactica Super Nova different from every other yacht in the world is a fusion of three totally different concepts. These include the revolutionary fast displacement hull; a ground breaking fixed pitch propeller shape unlike anything yet fitted to a yacht and a Rolls Royce central booster jet, all coordinated by Heesen engineers

and Dutch hydrodynamic specialists Van Oossanen. Advanced technology can also help guests in cases of misadventure.

The Heesen Rapid Reaction System has alarm buttons in strategic positions on every deck for use in the event of a person falling overboard. When activated, selfinflating buoys are launched into the sea, a marker illuminates on the chart plotter and an alarm sounds to inform the bridge team. Galactica Super Nova as you would expect is built to the highest safety rating and this additional system gives families on board complete peace of mind.

Galactica Super Nova’s fast displacement aluminium hull reduces resistance by up to 20 per cent, which dramatically lowers the amount of power required to achieve a given speed. Less power required simply means less fuel used and less fuel means less weight. It is a virtuous circle that means Galactica Super Nova is as practical as she is exhilarating. The foredeck can be used as a touch-and-go helipad or as a chic, shaded lounging space for sunbathing or informal dining. At night it transforms into an outdoor cinema or stage with built–in speakers that can also be used for a music concert. The main deck has a 6-metre swim-jet infinity pool with a waterfall, glass panelled bottom and spa jets for hydro-massage. Sunrays stream through the pool floor, bathing the lower deck beach club with dappled light beams. At night, LED lighting creates a magical atmosphere for entertaining.

Galactica Super Nova has over 44 square metres of platforms unfolding from the beach club. From recreation to relaxation, the146 square metre beach club has been designed to be a waterside alternative to the sun deck. A full-length bar for cocktails and snacks, an elegant lounge with large plasma screens, a beautiful mosaic glass-tiled steam room, the beach club is an all-day (and evening) location.

A lounge, spa and casual dining area, guests can also sunbathe by the sea or jump onto the jetskis, go for a swim or take a tender to water-ski or venture

FEATURE | 29

ashore. The shaded sun deck is shielded from the wind by the beautifully curved superstructure.

Fluid, free-flowing structures wrap around the deck space that includes sunpads, a barbecue, bar, dining area and lounge. With a total of 357 square metres each deck has the space to fulfil so many ideas.

The aft upper deck combines with the sky lounge to create an enormous indoor/ outdoor entertaining area of over 92 square metres. Set under a starlight deck head, the dining table can be extended to seat up to 20 guests. Twin plasma screens link up with the state-of-the-art entertainment system to stream films independently if required, to every screen. The sky lounge is a wonderfully casual saloon with a bar, games table, wide sofas and armchairs.

Guests can relax before or after dining on the aft deck.

With a custom created sound system

by California Audio Technology, the entire upper deck and lounge can be transformed into a nightclub with professional DJ equipment and laser effect lighting.

For a yacht with such staggering performance, Galactica Super Nova’s classic contemporary interior is a paragon of elegant comfort. Designed by Sinot working closely with Espen Øino, the concept takes full advantage of the enormous glazed areas on the main and upper decks. Discreet ceiling lighting highlights rich textures and the subtle patterning within the exotic selection of natural materials: Italian marble, onyx, soft gloss wenge, petrified wood, handstitched leathers and Persian silk.

The main saloon consists of three separate areas: a dining space for 12, a semi-circular lounge with large screen home cinema and a glass enclosed

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entertaining area that links up with the aft deck terrace through retracting glass doors. Open fireplaces on either side of the cinema screen create a warm, inviting atmosphere. Decoratively classic yet contemporary, panels of strikingly patterned marble and wenge contrast against an intricate parquet floor.

Spectacular staircases are a hallmark of Heesen yachts. Galactica Super Nova takes this to another level with a myriad of intricate bespoke details and elaborate light installations embedded into the walls, stair treads, ceiling and floor. The staircase wraps around a glass and steel elevator connecting all internal levels of the yacht.

Galactica Super Nova’s master suite is set forward on the main deck and both the bedroom and ensuite bathroom are full-beam. Separate entrances and vanity units are connected by a central walk-in rain shower. A calm, contemporary and elegant atmosphere comes from shades of cool, blue accent colours with layers of concealed lighting. Large windows span the length of the room on both sides and extend through to the private study. Custom patterned woven wool carpet, engraved Spinneybeck leather walls and a stingray bed base, the master suite is a paragon of elegant classic contemporary style.

Situated on the upper deck adjacent to the sky lounge, the elaborate VIP suite has a private study and a lounge that doubles as a private staff suite. Four double cabins are located on the lower deck with large shower rooms fitted out with fine Calacatta and Luccicoso marble. Twelve guests sleep in six suites with a design style and specification that continues throughout the yacht.

Galactica Super Nova, remarkably, is everything to everyone!

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thenthdegreeclub.com

FEATURE | 31

alpha CLUB

Alpha Club is not just a private members club.

Alpha Club is a lifestyle…

“We make serious business fun, we enhance your business and your social life, we give you experiences that money can’t buy through trips of a lifetime and the opportunity to tick off those very valuable bucket list experiences…

Alpha Club really does make dreams come true!”

When the Alpha Club was first established in 2015, its founders made it clear from the start- “this is a Club with no limits, it’s all about having fun.”

From then on “our Alpha’s” have experienced a limitless array of events, opportunities, experiences and more.

These Alpha moments enhance the “work hard, play hard” ethos that we live and work by and confirm further that Alpha most definitely does do “serious business the fun way!”.

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Kensington Palace, fabulous Luncheons at the Shard, Ned, Kensington Roof Gardens- to name but a few.

Invitation only events including prestigious Balls and Banquets at 5-star London venues, featuring live performances from the most acclaimed talents: Lulu, Tony Christie, Alesha Dixon, Alfie Boe, Ben Haenow, Anton Du Beke, Brendan Cole and West End Stars- Ruthie Henshall, Mazz Murray, Lauren Samuels…the list of glamorous guests and stars goes on.

Alpha Hosted trips across the world from New York, Las Vegas, The Alps and a favourite- the Alpha Purple Trip to South Africa, Botswana and Zambia. Bob and his wife attended the premier VIP Safari in 2016, an outstanding trip tailor-made for the Elite! Given the royal colour

With such a sublime and diverse catalogue of events the Club really does cater for every personality and requirement, it’s just a case of our members deciding “how much fun they want to have?”.

Highlights so far have included, tailormade trips of a lifetime through our bespoke concierge service, including a breath-taking jam-packed Honeymoon to Peru and Brazil, first class trips to the Maldives and Cayman Islands and exclusive access to sporting events such as Wimbledon, Silverstone and Royal Ascot.

Unique and prestigious Private Dining Experiences including a delectable lunch with wine pairings at the elegant William Kent Room, the Ritz, rare dining experiences in the Tower of London and

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thenthdegreeclub.com

for a reason, this was a one-of-a-kind luxurious adventure exclusive to Alpha Club. A rare opportunity for our Members to meet the extraordinary wildlife and see the wonders of Africa, all whilst encountering unique private transfers, exquisite fine- dining experiences and VIP hospitality treatments along the way.

The pinnacle of all Alpha experiences.

“So how does one explain this trip to others apart from amazing, unbelievable, fantastic, emotional, exhilarating and on and on!” - Robert Walton MBE The founders of the Alpha Club have supported The Nth Degree from day one recognising the strength of business relationships that are founded and grown over fine dining and fine wines in fine environments, subsequently incorporating the Nth Degree into its

own panel of member benefits.

This symbiotic relationship allows both memberships to offer even more tried and trusted benefits with the Nth Degree enjoying privileged access to all Alpha Club events. The link between the two Clubs has been further strengthened with our proposal to open the first private members Club in Milton Keynes – the Alpha Club Milton Keynes.

This exciting and ground-breaking venture brings together some of the finest professionals with financial and planning expertise provide by the Alpha Group of Companies; Hospitality consultancy provided by The Nth Degree’s own Robert Walton, MBE and the Executive Chef post being filled

by Adam Simmonds, a rising star in the culinary world and known to many

FEATURE | 33

Christopher Pearson The Nth Degree Club wishes to pay tribute to Chris Pearson of The Alpha Club who sadly lost his battle with cancer last year.

Chris was a larger than life character who brought much joy to those around him at our events. Featured here are a collection of photos of Chris and Bob who particularly enjoyed their day shooting at Salperton Park and which was characteristically recorded by Chris in his own imitable style.

Chris leaves behind a legacy of fun and laughter, friends and colleagues who benefited from knowing him, and a loving family who carry on his wildly wacky take on life. Our thoughts are with those left behind and we hope you enjoy this pictorial tribute in his honour.

Christopher Pearson 25th December 1957 - 30th October 2017 ‘civilians’ through his appearances on The Great British Menu, notably producing a Ration Pack starter for Veterans at St Paul’s Cathedral in the 70th anniversary year of the D-Day landings.

Director of The Alpha Club, Angus Dudgeon, describes this ingenious merging of talent as a real tour de force. “It is fantastic that we can open the doors of Milton Keynes’ first private members club with such a prestigious hospitality offering. Having already earned two Michelin stars Adam is a real rising star in the hospitality world and with Bob overseeing the tiniest detail, and providing the guidance through his many years of owning and operating restaurants and hotels, the quality of the Club restaurant will be superb and second to none in the region.”

The Alpha Club is synonymous with

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quality and prides itself on mixing business with pleasure. Modelled on its London Club home, the Milton Keynes venue is the first of its kind to challenge the traditional London Clubs in a regional environment. Could it be the first of many?

Alpha Club membership offers a world of opportunity. From an unparalleled event calendar, hosting events the ‘Alpha Way’ has become a symbol of quality.

But Alpha membership goes beyond the fun, the glitz and the glamour to offer business benefits in a whole new way.

Monthly networking events across London showcase the best of British hospitality and provides a chance to meet other members and business partners in convivial surroundings.

Incentivise and reward your staff, engage and excite your employees, cement your client relationships with

the help of the Alpha Club and the Alpha Rewards programme. Specifically designed, our bespoke platform offers staff the benefits that they want and need. Available exclusively to Alpha Club members the Club has sourced numerous exclusive deals with more being added each month.

Finally, we are delighted to exclusively announce that 2018 sees the inaugural Alpha Club trip to Las Vegas. Highly anticipated this incomparable trip to Sin City takes in the best that Vegas has to offer from fine dining restaurants, to the colossally daunting Grand Canyon, sparkling shows and sinful shopping and all in the best of company. We anticipate demand to be high so register your interest now.

0800 042 0299 info@alpha-club.co.uk www.alpha-club.co.uk

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thenthdegreeclub.com

FEATURE | 35

Walk This Way

Duke & Dexter’s success so far is proof that it pays to be different. Selling to over 120 countries worldwide and partnered with industry heavyweights such as Harrods, Level Shoes and the KaDeWe Group, D&D’s instinctive appeal stems from their inherent brand diversity. A Winner at Draper’s 2017 Footwear Awards, D&D has received global acclaim and found favour with a credible celebrity clientele. Ryan Reynolds, Justin Timberlake, Poppy Delevingne, Jonah Hill, Tinie Tempah and Tyson Beckford have all sported the loafers, not to mention of course, Eddie Redmayne… As Hewlett recalls, “Eddie Redmayne wearing his bespoke Duke & Dexters when accepting his Oscar in 2015 was a big turning point for the brand. For D&D to be put on a level playing field with major brands who were also showcased, was a definitive milestone.”

D&D’s ability to produce market challenging footwear is no surprise.

Conscious of the authority still commanded by British manufacturing, Hewlett moved production from Italy to a family owned workshop in Sheffield in 2016. This has allowed D&D to be a truly British enterprise, with every shoe designed in London and Handmade in England. The desire to blur lines between the old and the new has helped D&D transform the traditional into the contemporary and given the team a blank canvas for successful expansion into a multi-product footwear brand.

Bold, eye-catching and with an unapologetically rebellious streak, Duke & Dexter’s instantly recognisable footwear was launched in 2014 as a tonic to an uninspiring men’s loafer market. Founder Archie Hewlett, who was just 19 when he began D&D as an escape route to the classic corporate career path, relishes being the ‘black sheep’ of British footwear: “I was convinced that there was a gap in the market for a velvet slipper or loafer with a contemporary design. We’re trying to create something really unique - it’s about breaking down the barriers to fashion and building a marketleading product which instantly connects with the consumers individual sense of style and creativity. There is no D&D type”.

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thenthdegreeclub.com

FEATURE | 37

With a line already boasting Loafers, Chelsea Boots and a Bespoke offering - which has gone from strength to strength with the addition of a handpainted service - D&D plans to add Penny Loafers and Desert Boots during 2018.

Creative Director, Wij Travers, feels this confident progression mirrors the brand’s ambitious and collaborative approach to design: “Our products reflect a desire to challenge expectations of what a heritage British shoe can and should be. We’ve worked hard to strike a balance between progressive fashion and familiar British charm. The enduring quality of British manufacturing has been central to our ability to experiment and makes the design process a refreshing one.

There is no magic formula to footwear design - we enjoy the challenge and by reimagining what’s achievable and telling engaging stories through the products we release, we’re confident we’ll make a compelling connection with potential clients.”

Now just over three years old, the Duke & Dexter team has racked up some major brand milestones with both speed and style. In October 2016, they opened a flagship store in Seven Dials, Covent Garden and plans are being finalised for a second retail space in East London later this year. To coincide with the launch of the AW18 collection, D&D are planning a short-term retail

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activation project in New York, where the brand has found strong organic support from the outset. For Hewlett, physical spaces play a vital role in building brand credibility and in giving product centrestage to speak for itself, “Footwear, like most other aesthetic and comfort led items, relies on a multi-sensory retail experience as the most tangible and dynamic way of experiencing the shoes and the brand. A beautiful social account and slick website doesn’t tick the box for everyone and in this sense our stores are our brand homes allowing people to truly feel they are part of a wider D&D family. As a relatively young brand, building an emotional connection between the product and the consumer is so important.”

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thenthdegreeclub.com

FEATURE | 39

DRS - bond

ambition Founded in 2009, in the wake of the banking crisis, London based DRS Bond Management Ltd (“DRS”) has grown rapidly to become the UK’s leading independent surety specialist.

DRS covers the whole of the UK, Ireland and international companies and focuses predominantly on the Construction, Property Development and Waste sectors.

DRS arranges surety solutions for a vast range of bonding needs, including: • Performance Bonds; • Retention Bonds; • Advance Payment Bonds; •H ighways Bonds (Public Works including roads and sewers); •N ational House Building Council (“NHBC”) Bonds; • Bid Bonds; • Duty Deferment Bonds; • Rural Payment Agency (“RPA”) Bonds; •W aste Resources Action Programme (“WRAP”) Bonds; • Transfrontier Shipment of Waste Bonds; • Restoration Bonds; • Waste Operators Licence Guarantees.

Most guarantees are still arranged within the banking sector. This typically ties up 100% of the bond sum as collateral. All bank bonds are ‘on demand’, regardless of the bond wording, which is an unacceptable commercial risk. Bonds issued by the banks may also be difficult

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to release. Bank rates for guarantees, may be impacted by other bank debt. With increasing regulatory pressure, banks are becoming restrictive in their acceptance of new facilities. In contrast, the surety market is vibrant and dynamic, with a growing appetite.

Surety is transformational: releasing working capital, alleviating the need for liquid security and reducing strain on banking facilities. The surety market’s principal advantages compared to the banks are: • Zero collateral starting point, over 98% of DRS’ bonds are issued without cash collateral; • DRS typically negotiates on default bond wordings, with clear trigger events, that are fully explained to all parties and protect against iniquitous claims; • On demand bonds can be issued where appropriate; • Superior release of liability advice; • Rates are competitive with banks, often cheaper; • Bonds issued by banks are hard liabilities; • Bonds issued by sureties are contingent liabilities i.e. ‘off balance sheet’.

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As we only utilise sureties with investment grade ratings (minimum ‘A-‘ Standard & Poor’s or equivalent), DRS negates counter party risk for project funders.

DRS is committed to unravelling misinformation around surety, allowing client, banks, employers and their agents to become more aware of the benefits of surety. Historically, outside of the banks, surety has been sold through the insurance market. This causes confusion and misunderstanding as there is no risk transfer. DRS listens closely to our clients and regularly holds events for leaders of British and Irish industry. DRS publish guides on bonding, finance and governance best practice to support stable surety facilities.

DRS is prominent in identifying the rising stars of industry, both within and outside our organisation, to drive up standards of expertise. Historically, there has been no structured or recognised training programme for surety practitioners. In conjunction with the Institute of Chartered Secretaries and Administrators and the Association of Corporate Treasurers, DRS has developed chartered training which

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runs simultaneously with a professional development programme.

DRS is committed to the exponential growth and application of surety. Our team undertake a detailed discovery of clients’ past, current and future requirements and apply that knowledge through a thorough examination of the surety market, before arranging bonds in an accurate and timely manner. We ensure that our clients avoid disruption to their surety facilities and discuss all options to enhance this stability where additional capacity is required.

DRS is committed to growth, not only of our own top and bottom line but that of the wider UK and Irish economy. We will make surety accessible to everyone who needs it on both sides of the Irish Sea and the Irish border.

FEATURE | 41

Jax Coco

Sourced from the volcanic regions of the Philippines, the drink has rapidly won a devoted legion of fans around the globe by reinventing the beverage market.

Eschewing plastic for a sleek and minimalist glass design, every bottle includes five essential electrolytes and, at just 20 calories per 100ml, comes free from fat, cholesterol and added sugar.

Now, Jax Coco is available in two sparkling flavours – a Ginger & Lemon drink that mixes the natural sweetness of coconut water with a splash of ginger and lemon juice; and a Raspberry beverage which offers the gentle tartness of fresh raspberries. Alongside a Pure option, they represent an ideal alternative to traditional soft drinks, and restaurateurs are already making the right choice to get ahead of a proposed sugar tax.

“Our aim with Jax Coco was always to fundamentally change the way people view beverages and coconut water,”

refreshes the healthy drinks market

says Jane Gottschalk, who founded the brand alongside her husband Max. “Our beverages show that coconut water can stand its own against traditional drinks.

The stylish, eco design and great taste have become an ideal way for customers to set the tone at their establishments – offering children sweetness without any refined sugar, and adults a sophisticated and environmentally-responsible drink.”

Jax Coco has already blended seamlessly into more than 500 modern restaurants, hotels and bars around the world, where the “Jax 24” effect is on full display. By day, it serves as a soft drink for table service and a mini bar refreshment; by night, it blends beautifully with premium spirits to make unforgettable cocktails.

With a subtle taste of ripe toasted coconuts, honey-based notes and hints of caramel and earthy minerals, Jax Coco is the natural choice for discerning customers looking for top quality flavour and maximum refreshment.

After its successful launch in Hong Kong and London six years ago, Jax Coco has been quietly revolutionising the hospitality industry by replacing sugary sodas and artificial beverages with stylish, healthy and versatile coconut water.

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thenthdegreeclub.com

FEATURE | 43

paul james griffiths freelance photographer Paul is a freelance photographer specialising in high quality social and culinary photography.

He has been covering the UK events of The Nth Degree Club since the club was founded and as a result, has worked with some of London’s most prestigious chefs and their restaurants.

Book One Private Dining Rooms Alyn Williams - The Westbury Hotel Banca Bar Boulud - Mandarin Oriental Hotel Corrigans - Mayfair Galvin La Chapelle Gauthier - Soho The Greenhouse Dinner by Heston - Mandarin Oriental Hotel Hibiscus The Ivy Min Jiang - Royal Garden Hotel Murano - By Angela Hartnett Nobu - London Pollen Street Social The Rib Room - Jumeirah Carlton Tower Searcys - The Gherkin The Square Texture The William Kent Room - The Ritz London Bars Buddha Bar Colony Club Bar Galvin at Windows Langan’s Brasserie Oskar’s Bar, Dabbous Quo Vadis

Book Two Private Dining Rooms

“Shooting The Nth Degree Club event images is always a fascinating experience for me.

I get to see the front of house side with the members and guests and then I get to

At.Mosphere Burj Khalifa - Dubai Benares - Mayfair Bentleys Oyster Bar and Grill - Piccadilly Circus Cafe Royal - Piccadilly Circus Chakra - Notting Hill Chez Bruce - Wandsworth The Delaunay - Aldwych Hakkasan - Hanway Place Kaspar’s - The Savoy L’Anima - Moorgate Belmond Le Manoir aux Quat ‘Saisons - Oxford Mosimann’s - Belgravia Nozomi - Chelsea The Playboy Club - Park Lane Quince - The Mayfair The Vineyard - Stockcross Bars The Cadogan Hotel - Knightsbridge The Connaught Hotel - Mayfair Crazy Bear - Covent Garden Dukes Hotel - Whitehall The Lanesborough Hotel - Kinghtsbridge The Met Bar - Park Lane The Mayfair Bar - Mayfair The Rockwell Bar - Trafalgar Hotel

step behind the scenes into the dynamic world of a professional kitchen with all its creativity and character. Please enjoy the the selection of images that accompany this guide”, Paul Griffiths. www.paulgriffithsphotography.com

Book Three Private Dining Rooms Ametsa – The Halkin, London China Tang – The Dorchester Coya Grace Café - Belgravia The Grosvenor House Apartments 1 Lombard Street Marcus Wareing – The Berkeley Pont St – Belgraves Hotel Quattro Passi Scott’s The Wine Cellar – The Connaught Zafferano International Dining A’Trego – Cap d’Ail, France Bars Belgraves Hotel The Conservatory - The Milestone Hotel The Luggage Room The Palm Beach Casino

Book Four Private Dining Rooms Aqua Shard Boulestin City Social Fortnum & Mason Gymkhana Holland & Holland L’Escargot Lutyens Massimo - The Corinthia Moti Mahal The Chef’s Table – The Dorchester The Lodge at Salperton Park The Mirror Room – The Rosewood The Orrery The Stafford Wine Cellar Totos International Dining The Chef’s Table – One & Only Hayman Island, Australia London Bars Eclipse Hedonism Wines Peony - Opium Chinatown The Rififi Club The Sipsmith Distillery

THE

Book Five Private Dining Rooms 67 Pall Mall Bob Bob Ricard Boundary Browns Hotel Chiltern Firehouse Cut 45 Park Lane Fera The Five Fields 12 Hay Hill HKK Koffmann’s - The Berkeley The Orrery Quaglino’s Sake No Hana Sexy Fish Smith & Wollensky The Wolseley

Book Six Private Dining Rooms Alain Ducasse - The Dorchester Aquavit Bibendum Chiltern Firehouse Devonshire Club Galvins Isabel Kai Mayfair Margot Ormer Trinity The Ritz London The Ritz Club The Ivy Chelsea Garden Sumosan Twiga

world’s

Leading private dining guide

Alain Ducasse at The Dorchester Alain Ducasse at The Dorchester 53 Park Lane London W1K 1QA +44 (0) 207 629 8866 alainducassereservations@ alainducasse-dorchester.com

Restaurant Opened 13th November, 2007

Cuisine Contemporary French Name of Private Dining Room Table Lumière Salon Privé Salon Park Lane Seating Capacity of Private Dining Room Table Lumière 2-7 guests Salon Privé 8-12 guests Salon Park Lane 14-30 guests Set Menus Priced from £95 Guide Price of Wine List Wines starting at £40.00 per bottle (lunch only)

46 | RESTAURANT GUIDE

Room Hire Cost Table Lumière £200 Salon Privé £200 Salon Park Lane £350 for lunch; £750 for dinner Minimum Spend Table Lumière £200 Salon Privé POA Salon Park Lane POA Head Chef Jean-Philippe Blondet Signature Dish Dorset CRAB, celeriac and caviar HALIBUT, oyster and seaweed Dry aged BEEF, artichoke and bone marrow BABA like in Monte-Carlo Interesting Fact Guests of Table Lumière are able to personalise their table setting with a range of rare and vintage Hermès crockery, Puiforcat silverware and Saint-Louis crystal, which have been exclusively sourced for the space.

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thenthdegreeclub.com

RESTAURANT GUIDE | 47

Aquavit Aquavit London St James ‘s Market 1 Carlton Street SW1Y 4QQ +44 (0) 207 024 9848 reservations@aquavitrestaurants.com

Restaurant Opened November 2016

Room Hire Cost No Room Hire Cost

Cuisine Scandinavian

Minimum Spend Copenhagen £1,000.00 Stockholm £3,000.00

Name of Private Dining Room Copenhagen Stockholm Seating Capacity of Private Dining Room Copenhagen 15 Stockholm 63 Guide Price of Set Menus Per Head Copenhagen £50.00 Stockholm £50.00 Guide Price of Wine List Copenhagen £32.00 Stockholm £32.00

48 | RESTAURANT GUIDE

Head Chef Henrik Ritzen Signature Dish Cod, beetroots, Sandefjord sauce, horseradish Interesting Fact Add vinegar to pretty much anything you cook, but obviously making sure you taste as you cook.

You can add it at the beginning or the end of the cooking process for different results. It will bring out more flavour and make your food delicious.

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thenthdegreeclub.com

RESTAURANT GUIDE | 49

Bibendum Claude Bosi at Bibendum Michelin House 81 Fulham Road, Chelsea, London SW3 6RD +44 (0) 207 581 5817 enquiries@bibendum.co.uk

Guide Price of Set Menus Per Head £60 Guide Price of Wine List £27 Head Chef Claude Bosi Signature Dish Brittany rabbit, langoustine, artichoke barigoule Duck jelly, Oscietra caviar, spring onion, smoked sturgeon

50 | RESTAURANT GUIDE

Interesting Fact “The first time I saw the name Bibendum in a guide book, I knew nothing of the building’s history and heritage; I thought you had to be desperate to call your restaurant Bibendum in the hope of getting a Michelin star...!

My understanding has now definitely changed with time and knowledge. It is magnificent to now be part of Michelin House’s history myself - and long may I stay here.” Claude Bosi, Chef Patron

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thenthdegreeclub.com

RESTAURANT GUIDE | 51

Chiltern Firehouse 1 Chiltern Street London W1U 7PA +44 (0) 20 7073 7676 restaurant@chilternfirehouse.com

Restaurant Opened 2014

Room Hire Cost No Room Hire Cost

Cuisine International/ North American

Minimum Spend £2,500.00 for dinner

Name of Private Dining Room The Private Dining Room

Head Chef Nuno Mendes

Location of Private Dining Room Ground Floor, behind main restaurant

Signature Dish Crab Doughnuts

Seating Capacity of Private Dining Room 12 Guide Price of Set Menus Per Head Sharing menu starting at menu: £85.00 Guide Price of Wine List Wines starting at £30.00 per bottle & Champagne starting at £69.00 per bottle

52 | RESTAURANT GUIDE

Interesting Fact Originally one of London’s first purpose-built fire stations, the Grade II listed gothic Victorian building was transformed into a hotel and restaurant and is the latest offering from hotel magnate André Balazs, who owns the glamorous Chateau Marmont in Hollywood and the Mercer Hotel in New York.

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RESTAURANT GUIDE | 53

Devonshire Club The Devonshire Club 5 Devonshire Square, London, EC2M 4YD +44 (0) 20 3750 4545 info@devonshireclub.com

Restaurant Opened June 2016 Cuisine British with an Asian influence Name of Private Dining Room The Cocktail Bar Seating Capacity of Private Dining Room 50pax Guide Price of Set Menus Per Head £55.00 Guide Price of Wine List £40.00 Room Hire Cost £1000 inc VAT

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Minimum Spend £80 per person on food and beverages, plus a 12.5% service charge Head Chef Oliver Lesnik Signature Dish Fillet of scotch beef wellington, green beans & cocotte potatoes, Madeira jus Interesting Fact In its heyday, the club used to be a warehouse for the East India Company. Storing silks, cigars and ostrich feathers. The club pays homage to its heritage by integrating these three items into the club.

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Galvin at the Athenaeum 116 Piccadilly Mayfair London W1J 7BJ +44 (0) 20 7499 3464 info@athenaeumhotel.com

Restaurant Opened 2016

Guide Price of Wine List £27.00

Cuisine British

Room Hire Cost POA

Name of Private Dining Room Hyde Park Green Park St James

Minimum Spend Fluctuates depending on dates, timings etc

Seating Capacity of Private Dining Room Hyde Park 60 Green Park 10 St James 8 Guide Price of Set Menus Per Head £55.00

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Head Chef William Baker Interesting Fact For the first time the Galvin brothers have stepped away from their trademark French-inspired menus in favour of championing Britain’s delicious homegrown produce and supporting independent farmers across the UK.

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Isabel 26 Albemarle Street London W1S 4HY +44 (0) 20 3096 9292 reservations@isabelw1.london

Restaurant Opened April 2017

Guide Price of Wine List £45.00 upwards

Cuisine Lean and light with an Argentinian slant

Room Hire Cost From £2,500 upwards. This is included within the minimum spend, along with food, drink + DJ

Name of Private Dining Room Dragon Room Seating Capacity of Private Dining Room Seated 45 comfortably Standing 100 Guide Price of Set Menus Per Head £80.00

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Head Chef Matthew Ryle Signature Dish Ají Chicken Interesting Fact Isabel is named after founder Juan Santa Cruz’s grandmother

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Kai Mayfair 65 South Audley Street London W1K 2U +44 (0) 207 493 8988 reservations@kaimayfair.co.uk

Restaurant Opened 1978

Room Hire Cost N/A

Cuisine Nanyang Chinese

Minimum Spend N/A

Name of Private Dining Room N/A

Head Chef Alex Chow

Seating Capacity of Private Dining Room 12 Guide Price of Set Menus Per Head £85.00 Guide Price of Wine List £35.00

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Signature Dish Wasabi Prawns, Roasted Chilean Seabass, “Chocolate Does Grow on Trees” Interesting Fact The first Chinese restaurant in Mayfair and the first Nanyang Chinese restaurant in the world to receive a Michelin Star.

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RESTAURANT GUIDE | 61

Margot 45 Great Queen Street, Covent Garden, London WC2B 5AA +44 (0) 203 409 4777 reservations@margotrestaurant.com

Restaurant Opened October 2016

Minimum Spend Between £1,500.00 and £3,500.00

Cuisine Italian

Head Chef Massimiliano Vezzi

Name of Private Dining Room Club Room

Signature Dish Baked veal ossobuco, saffron risotto alla Milanese and veal jus or Pumpkin and ricotta ravioli with sage butter, toasted hazelnuts and Grana Padano

Seating Capacity of Private Dining Room 32 Guide Price of Set Menus Per Head menus are priced from £55.00 to £75.00 Guide Price of Wine List Wines from £26.00, Prosecco from £50.00 and Champagne from £70.00

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Interesting Fact The restaurant is named after co-owner Paulo de Tarso’s motherin-law. Margot’s husband was 6’ 4”, and referred to her affectionately as his ‘dackel’ (dachshund) given their considerable height difference.

The dachshund motif now appears throughout the restaurant, from the cloakroom tags to the business cards at Margot.

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Ormer Mayfair 7-12 Half Moon Street Mayfair London W1J 7BH +44 (0) 207 016 5601 ormerrestaurant@flemings.co.uk

Restaurant Opened September 2016

Room Hire Cost £450.00

Cuisine Contemporary British

Head Chef Michelin-Starred Chef Shaun Rankin

Name of Private Dining Room The Clarges Suite Seating Capacity of Private Dining Room 20 Guide Price of Set Menus Per Head £75.00 Guide Price of Wine List NV “Cuvée D”, @ £82.00 2015 Sancerre, Domaine Henry Natter, Loire, France @ £48.00 2012 Cabernet Sauvignon, Meerlust, Stellenbosch, South Africa @ £48.00

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Signature Dish Jersey Lobster Ravioli Interesting Fact Flemings is one of the capital’s oldest established hotels; dating from 1851 and comprises thirteen Georgian Townhouses that date from 1731. Agatha Christie based one of her novels, At Bertram’s Hotel, on Flemings Mayfair.

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Trinity Trinity 4 The Polygon London SW4 0JG +44 (0) 207 622 1199 dine@trinityrestaurant.co.uk

Restaurant Opened 2006

Room Hire Cost N/A

Cuisine Modern British

Minimum Spend Saturday Evening £4, 000 + 12.5% service

Name of Private Dining Room Upstairs Seating Capacity of Private Dining Room 32 Guide Price of Set Menus Per Head £40.00-£65.00 Guide Price of Wine List £30.00-£1,110.00

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Head Chef Adam Byatt Signature Dish Slow Cooked Rib of Veal, Roasted Carrots, Creamed Spinach, Lemon Thyme Jus Interesting Fact Upstairs sits above its sister restaurant; The Michelin Starred, Trinity

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The Ritz London The Ritz London 150 Piccadilly London W1J 9BR +44 (0) 207 300 2507 events@theritzlondon.com

Nth Degree’s

The

TH 150 private dining experience a t the r i t z

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Restaurant Opened 2006

Room Hire Cost £5,000

Cuisine British

Minimum Spend N/A

Name of Private Dining Room William Kent Room

Head Chef Executive Chef John Williams MBE

Seating Capacity of Private Dining Room 24

Signature Dish Saddle of Lamb Belle Epoque

Guide Price of Set Menus Per Head From £79.00 Guide Price of Wine List From £50.00 per bottle

Interesting Fact The Ritz is the only hotel in the world to hold the Royal Warrant from HRH The Prince of Wales, which was awarded to the hotel in 2002 for its services to catering and banqueting.

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The Ritz Club 150 Piccadilly London W1J 9BS +44 (0) 207 499 1818 enquiries@theritzclub.com

Restaurant Opened The restaurant open as a part of The Ritz Club facilities in 1998 Cuisine European, Oriental, Lebanese and Indian Seating Capacity of Private Dining Room 18 Guide Price of Set Menus Per Head From £55 Guide Price of Wine List From £35

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Room Hire Cost N/A Minimum Spend N/A Head Chef Stephen Smith Interesting Fact When the Club opened in 1998, the counter of the bar was remodelled in black granite-hewn from a quarry in South Africa and cut and polished in London, and the front rail reshaped and covered in black horsehair.

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The Ivy Chelsea Garden 195 -197 King’s Road London SW3 5EQ +44 (0) 20 3301 0300 marketing@theivy-collection.com (not for reservation purposes)

Restaurant Opened March 2015 (Private Room launched October 2016) Cuisine British/European Name of Private Dining Room Seating Capacity of Private Dining Room 30 (50 standing) Guide Price of Set Menus Per Head £58.00-£95.00 Guide Price of Wine List Starts from £27 Room Hire Cost N/A

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Minimum Spend £500.00 for breakfast, up to £2,500.00 for Lunch, up to £4000.00 for dinner Head Chef Alexis Guillemot (Sean Burbidge, Executive Chef) Signature Dish Chocolate bombe (Chocolate bombe Melting chocolate bombe with milk foam and a vanilla ice cream and honeycomb centre with hot salted caramel sauce), Beef Wellington (Fillet of beef Wellington Truffle beef Wellington with mushroom duxelle, creamed potato, honey glazed baby carrots and red wine sauce)

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Sumosan Twiga 165 Sloane Street London SW1X 9QB +44 (0) 203 096 0222 reservations@sumosantwiga.com

Restaurant Opened November 2016

Room Hire Cost Tailored by request

Cuisine A colourful gourmet pairing where Venetian-inspired Italian classics sit aside an innovative Japanese menu

Minimum Spend Tailored by request

Name of Private Dining Room Sumosan Twiga has a number of options for private dining from exclusive use of the first and second floor restaurant, the second floor cocktail bar and the late night lounge.

Seating Capacity of Private Dining Room From 50-270 dining and up to 380 standing Guide Price of Set Menus Per Head Set menus from £100.00 Guide Price of Wine List From £35.00 per bottle

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Head Chef Bubker Belkit Signature Dish Wagyu ‘Billionaire Rolls’, Lobster & green lollobiondo salad, showcasing a mouth-watering technical dressing made with over 20 ingredients and Truffle hamachi tiradito. Home-made strozzapreti with lamb ragout Interesting Fact Sumosan Twiga is founded by global hospitality partners, Flavio Briatore and Janina Wolkow. Taking the Sumosan Twiga experience in to the night, the restaurant’s underground lounge is inspired by the Twiga Late Night Lounge born in Monaco by Briatore’s ‘Billionaire Life’ hospitality brand.

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Cayman Islands A Great British Success Story The Cayman Islands is one of Britain’s most successful Overseas Territories, with a 360-year relationship that goes back to the first British settlers who arrived on the uninhabited Islands in 1658, according to tradition. In the next 300 years, the people of the Cayman Islands (Caymanians), battled against the elements and grinding poverty, simply to survive. It has only been in the last 60 years – since secession from Jamaica - that Cayman has risen to become one of the world’s top global financial centres and a leading high-end tourism destination.

During the mid-1950’s as Jamaica continued its national conversation on seeking independence from the UK, the populous in Cayman (only 8,000 at the time) considered their own options: to remain a part of Jamaica, become independent in their own right or stay a part of Britain. Today Caymanians are happy and proud that the forefathers chose the latter. Through this special and direct relationship with the United Kingdom over the last 60 years, Cayman has gone from strength to strength. Now one of the largest British Overseas Territories, the Cayman Islands has one of the lowest crime rates in the Caribbean, enjoys a stable and effective parliamentary system and maintains one of the highest GDPs per capita in the western hemisphere.

Food has been another key part of Cayman Island’s success story. Cayman has built a reputation as the culinary capital of the Caribbean, winning plaudits for the quality, authenticity and international standards of its food and restaurants.

Food has become a quintessential part of the Cayman Islands Experience.

Grand Cayman alone boasts in excess of

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two hundred restaurants serving local and international cuisine. Numerous restaurants can be found along the worldfamous Seven Mile Beach with the others dotted all over the island.

As part of its culinary ambition, Cayman has attracted some of the worlds’ top chefs including the UK’s most acclaimed female chef, Clare Smyth MBE – the first British woman to hold and retain three Michelin stars. Celebrating links between the UK and Cayman, Clare spent 10 days in Cayman in 2017 to create a series of bespoke dining experiences celebrating the distinct flavours of the Caribbean.

This event was a joint effort between the London office in partnership with The Nth Degree, a relationship that has matured and floured since. The Cayman Islands will be announcing further initiatives with top international chefs in the year ahead.

Royal Coat of Arms This year Cayman celebrates the two 60th diamond jubilee anniversaries s, the first being is Queen Elizabeth II granting the Islands its own Royal Coat of Arms on 14 May 1958, the other is the establishment of the first constitution 4 July 1959. The

Cayman Coat of Arms features three stars on a background of blue and white wavy lines, which represents the three islands on the sea. At the top of the shield features the English Lion symbolising the connection with Britain. Above the crest is a turtle symbolising the islands original name of Las Tortugas and the traditional Caymanian turtle fishing industry. The turtle is sat on top of intertwined bands of blue and white silk, representing both Caymanians rope and the traditional colours of the sea. Above the turtle is a pineapple, which represents the connection that the islands have had with Jamaica. The motto attached to the Coat of Arms is “He hath founded it upon the seas”. This is taken from Psalm 24 of the Bible, which reflects the islands’ Christian heritage and their connection with the sea. The Coat of Arms is now a point of pride for the Cayman Islands and is used to represent the islands and the Caymanian Government.

To mark the 60th diamond anniversary of the Coat of Arms, the Cayman Islands Government will be holding a major celebratory reception on 14 May 2018 at the Foreign and Commonwealth Office in London. Held in the magnificent Durbar Court, which was first used in 1867 for a reception for the Sultan of Turkey, The Cayman Islands Premier, the Hon. Alden McLaughlin will host over 400 dignitaries, VIPs and friends of the Islands. The reception will celebrate the close links between Cayman and Britain; and needless to say, food will play an important part with Cayman inspired canapés, rum from the Tortuga Rum Company and Caybrew beer from Cayman Islands Brewery.

The Coat of Arms diamond jubilee anniversary reception will bring the Cayman Islands to the heart of Westminster and the UK. For those wanting to taste the Cayman experience directly, British Airways offer four flights a week from London Heathrow to Grand Cayman. Alternatively there are numerous same-day connections through Miami International Airport and various other US airport hubs.

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go forth & conker

Conker Spirit, Dorset’s first gin distillery is making waves on the south coast There is a lot of talk about gin these days, with a new gin seeming to pop up on each visit to your favourite watering hole. Short of trying them all, how can you be sure which gin deserves your attention? Well, we have unearthed a little gem from the sunny coast of Dorset that is worth a second look.

Please welcome Conker Spirit, Dorset’s first gin distillery.

After realising that the day job hadn’t summoned a smile to his face for as long as he dared to remember, founder and ‘Head Conkerer’ Rupert Holloway decided to jack in the day job to set up Dorset’s first gin distillery.

Holloway says: “I thought why are we spoilt for local beers and yet when it comes to the mighty G&T, our choice is restricted to the industrially distilled brands? So my journey to launch Dorset’s first gin distillery began.”

Nestled in the sandy backstreets of Bournemouth, Conker Spirit quietly distil their award-winning Dorset Dry Gin in tiny 200 bottle batches. And that’s just it, Conker Spirit are the real deal; they are the distillers, the bottlers, labellers and even the botanical foragers, hand picking New Forest gorse flowers destined for their copper pot still. You see, half the battle with riffling through the flurry of new gins available is knowing which are the genuine, small-batch gin distillery, doing it for themselves.

Rupert wanted Conker to be a genuine alternative to the mob of London Dry

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gins out there, without being a gimmicky flavoured gin that you politely declined the second time around. So whilst still remaining a classic dry gin that’s true to juniper, the Dorset Dry precisely balances the classic notes of juniper pine and citrus with the fresh, bright and herbaceous notes of elderberries, marsh samphire and hand-picked Dorset gorse flowers.

If you’ve had your ear to the ground, you’ll have heard the buzz surrounding Conker Spirits latest creation; Conker Cold Brew Coffee Liqueur – one of the first of its kind in the UK, this talkedabout tipple has caused quite a stir amongst baristas and mixologists alike.

Conker Cold Brew Coffee Liqueur doesn’t just taste like coffee, it is coffee.

Dark, rich, fruity and complex, you’ll find no flavourings, thickeners or additives, just plenty of Dorset-roasted speciality coffees, Conker Spirit’s distilled British wheat spirit, and a meticulous process that took 96 recipes to refine.

“We came to realise that we couldn’t find a single so-called ‘coffee liqueur’ that even closely resembled the true dark and rich complexities of the espresso.

So we set out to make one,” says founder and ‘Head Conkerer’, Rupert Holloway.

To achieve the depth of flavour expected of a true espresso, coffee is steeped cold for hours on end, allowing the beans’ rich, chocolatey and fruity notes to emerge without the acidity caused by hot temperatures. The cold brew is then

blended with demerara sugar to subtly balance the finish.

Rupert adds, “To capture the true taste of freshly roasted coffee in a liqueur, you’ve got to master a balancing act of roasting, blending and brewing. One wrong move, one shortcut, and the taste will be compromised.”

Because it’s made with only the finest speciality coffee, Conker Cold Brew Coffee Liqueur lengthens beautifully in drinks; add it to hot steamed milk and it tastes as though it’s come fresh from the barista; add it to ice-cold tonic with a wedge of orange and you’ve got yourself a refreshing iced coffee quencher; and of course, it’s also fantastic in classic coffee cocktails such as Espresso Martinis and White Russians.

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