Nth Degree Club Book 4

VOLUME 03 ISSUE 04 THE NTH DEGREE

Issue 04 Volume 03 Summer 2015 Priceless, however, where sold UK £75 UAE Dirham 450 USA $150 Euros100

SUMMER 2015 THE WORLD’S LEADING PRIVATE DINING GUIDE

THE WORLD’S LEADING PRIVATE DINING GUIDE

private london We are all creatures of habit to some degree. As much as we may love discovering new places to dine in London, we all have a favourite dish, a favourite restaurant and perhaps even a favourite table within that restaurant.

But what about a favourite private dining room?

It is often these regular London haunts that we return to time and time again that have the most spectacular private dining rooms, so private in fact, that you would never know they were there.

Since creating The Nth Degree Club in 2012, I have had the pleasure of hosting events in over 100 of these special private dining rooms, a proud milestone that we reached at the end of April 2015.

Many of these rooms were right under my nose the whole time and, much to my surprise, were part of venues that I had frequented on a regular basis.

Often through a secret corridor, down some stairs or in a separate corner of the venue, these rooms are so well hidden that they can easily go unnoticed. To me, this is what adds to the excitement and exclusivity of a private dining experience.

Whether it’s an intimate family dinner, birthday celebration or business dinner, there is something rather magical about being tucked away in a hub of activity without anyone else in the restaurant

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knowing you’re there.

Now with my expanding events team of private dining experts, the Nth Degree Club continues to put a spotlight on the most diverse selection of private dining rooms in London, and now Dubai. From the new and contemporary to the classic and iconic, no two private dining rooms we host our events in are ever the same.

Being part of this journey so far has been tremendous fun and is a constant learning curve for me.

I also like to think that London has adopted some of the Chinese culture in that many of the top private dining rooms in the city are being used as places to build relationships and discuss important deals. The Nth Degree Club also creates this business-focused environment at our private dining events, alongside superb food, wine and company.

The hidden private dining rooms of London continue to amaze me and there seems to be no end to new places to discover. So let the Nth Degree Club be your gateway into this underground world and next time you’re back in your favourite restaurant, they may well have had a private dining room there all along.

Robert Walton MBE

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Jessica Gibson Managing Group Editor As an experienced journalist and communications professional, Jess has been immersed in the luxury market since the very beginning of her career. After starting out as a copywriter to some of the World’s most prestigious brands, she has developed a passion for fine dining and specialises in all things luxury travel. Having written editorial for a number of high-end publications in both print and digital, Jess brings a wealth of experience and creativity to The Nth Degree Book.

India Abadee Dubai Private Dining Guide Editor After leaving her hometown of Sydney Australia, India took The Nth Degree London by storm and has since moved to Dubai to launch The Nth Degree Club Dubai. India has a passion for good food and wine and has built up an expert knowledge of London and Dubai’s top restaurants. India is responsible for shortlisting all of the private dining rooms for the Dubai guide, liaising with the venues and ensuring each Nth Degree dining event runs flawlessly.

Rebecca Jackson Motorsports Editor Rebecca is an expert in all things automotive and presents motorsport and car programmes both online and on television. As well as this she successfully runs RJ Prestige Cars, selling and sourcing high end and executive motor vehicles. As well as contributing to The Nth Degree Book, she also writes for The Sunday Times and Autoexpress with in depth reviews of exotic sports cars and tales of her racing adventures.

Brenden Mills Features Editor Brenden’s interest is in everything fast from cars to bikes to planes.

He is a professional pilot and holds an Airline Transport Pilots Licence, so he has also taken the role of ‘Nth Degree Pilot’. If it is not cars and planes Brenden can be found on the golf course using every golfer’s favourite phrase ‘fore’.

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.

Big Fish a.k.a Nana Yang Chinese Editor Big Fish is a prominent member of the Chinese Media Industry in London.

Amongst her many hats, Big Fish is the Programme Director and Station Manager for London Chinese Radio, Director of Big Fish Show Productions, and now Chinese Editor for The Nth Degree book. She is widely regarded as one of the leading food writers in the London Chinese community and has written for a number of magazines and newspapers in both Chinese and English.

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.

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Front Cover

Jason Atherton

One & Only One of the Worlds leading resort destinations

64 Alpina Gstaad Alpine hospitality at its finest

Jason Atherton An interview with the UK Chef of the moment

06 Highclear

The UK’s most prestigious horse racing syndicate

Dubai Private Dining Guide The definitive guide to eating out in Dubai

72 London Private Dining Guide An eclectic guide to London’s most talked about eateries

ED’S BRIEF

Rolls-Royce The epitomy of luxury on four wheels

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.

It gives me great pleasure to welcome you to the fourth edition of the Nth Degree Book. Firstly, I would like to say thank you to Jessica and India for their fantastic input as well as their valued efforts to produce what I feel is a brilliant insight into the Nth Degree World. As you are aware, since launching towards the tail end of last year, the Nth Degree Club Dubai is now in full swing. This edition is the first to have its very own Dubai section, which includes some great features that represent the Nth Degree Dubai members, as well as their stunning lifestyles.

As with all publications I manage, I feel it is imperative to evaluate and interpret the content and to make sure it adequately reflects and substantiates the market it represents. In our case, The Nth Degree Club members and of course the hospitality industry itself, which I feel the following pages achieve admirably.

The Nth Degree Book isn’t solely about representing club members around the World. It also introduces new individuals, potential members and quality service providers to the next level in hospitality.

To this end, you will find all of the features and the amazing images from around the Globe that accompany them, are naturally of the highest calibre without compromise.

The Nth Degree book truly is a statement in itself. Its universal appeal innovates and stimulates and thanks to cutting edge design with a print quality that goes above and beyond, the book has become the benchmark for others to aspire too, as is the club and the very industry it represents!

I am most proud to present the following pages and truly hope you will enjoy reading and admiring them as much as I do.

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 ommisions.

THE Nth DEGREE CLUB, 40 Elizabeth Street, London. SW1W 9NZ www.thenthdegreeclub.com

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hallowed

There is a stretch of hallowed turf in The Royal County of Berkshire that is capable of immortalising champions and granting immeasurable joy to a lucky few. It is the same field of dreams that has, in recent years, caused The Queen to smile with pure elation and reduced Michael Owen to tears. They have both achieved the highest accolade in horse racing - to have a winner at Royal Ascot.

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Competing at the highest level in sport is, in most cases, beyond anyone’s imagination, but Highclere can make it a reality in the sport of Kings. Highclere Thoroughbred Racing is Europe’s leading syndication company and has an unrivalled record at the Royal meeting.

They have had ten individual winners including an unforgettable year in 2010 when Approve, Memory and Harbinger completed a hat trick of victories.

These sensational performances have contributed to a win and place strike rate at Royal Ascot of 37%. Since Highclere was formed in 1992 by The Honourable Harry Herbert it has produced over 410 winners, amassing nearly £6,600,000 in prize money and selling over £35million worth of bloodstock from a £26million outlay (statistics from 1992-2013).

Highclere takes its name from Harry’s ancestral home Highclere Castle, now better known as Downton Abbey, starring Highclere owner, Hugh Bonneville. With Highclere you can expect to enjoy days out at Royal Ascot and other summer season peaks, such as Glorious Goodwood, with the camaraderie of joint ownership and a sprinkle of stardust.

Along with Sir Alex Ferguson and Hugh Bonneville; Elizabeth Hurley, Heston

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Blumenthal and Denise Lewis have also taken shares.

When going in search of a fine wine or delicious plate of food it is no secret that in order to get the best you go to the best and that is why Highclere have cemented their position at the top of the syndicated ownership tree. John Warren, The Queen’s Bloodstock advisor, sources the highest quality thoroughbreds for Highclere Thoroughbred Racing and these impressive equine athletes are then entrusted into the care of the most highly revered trainers in the country.

The star that shone brightest in 2014 was Telescopes and his seven length victory in The Hardwicke Stakes (Gr 2) at Royal Ascot was a moment to savour for his owners. There is obviously no guarantee of passing the post in front, especially at Royal Ascot, but with Highclere the odds are tilted significantly in your favour. This year Highclere has over 50 horses in training and there is still an opportunity to enjoy a piece of the action. Shares from £15,950 plus VAT are available now.

For details please call 01488 669166 or visit the website at highclereracing.co.uk

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rolls rolls-royce

into

putting the

Step back to the 1900’s. Should you have ever found yourself seeking refreshment at the Royal Aero Club’s old base at 119 Piccadilly during this time you may well have shared a drink at the bar with one of Britain’s greatest pioneers, adventurers and motorists.

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The man in question is the Honourable Charles Stewart Rolls, who was something of a dichotomy. Born into aristocracy and educated at Eton, he eschewed the welltrodden path of his contemporaries, dedicating his life to pushing the limits of engineering potential on land and in the skies.

The young Rolls was one of an eminently fearless generation of pioneer racers, men who restlessly pursued speed with scant regard for their own safety or mortality. The fateful 1903 Paris to Madrid town-to-town, organised by the Automobile Club de France as one of the World’s earliest motor race, saw 34

drivers and spectators perish. When the race was abandoned in Bordeaux, some 430 miles from the intended finish line, Rolls was placed among the leaders.

Undeterred, he continued to race throughout his twenties.

It would be easy to deduce from these exploits that Charles Rolls was merely

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an over-indulged thrill-seeker but this would be to do him a great injustice.

When he wasn’t exploring the limits of what was possible in cars of the day, he was also an astute businessman, setting up one of London’s first car dealerships, C. S. Rolls and Co. in Fulham.

He restlessly sought to improve the early cars he imported from the European continent. In May 1904, this pursuit led him to the doors of Henry Royce, an engineer from Manchester, whose motor cars were blessed with the smooth running, refinement and reliability that Rolls so desperately sought.

A meeting was swiftly arranged at Manchester’s Midland Hotel, an agreement was struck and Rolls borrowed his new partner’s car for the 200-mile journey back to London. The car impressed him so much that, upon arrival, he proclaimed: ‘I have found the greatest motor engineer in the World.’ Rolls-Royce Limited was born soon after.

The formation of Rolls-Royce did little to temper Rolls’ passion for speed and adventure. In fact, his attentions soon turned to the next frontier: air travel.

He made hundreds of recorded balloon flights before a meeting with the Wright Brothers at the Camp d’Auvours, near Le Mans, France, which led to the creation of the first ‘heavier than air’ machines.

Driven by passion, vision and courage, his contribution to the success of the Rolls-Royce brand cannot and should not be understated.

It’s fitting, then, that the most modern Rolls-Royce motor cars continue to embody the same passion for pushing the limits of what’s possible, a commitment that perhaps finds its ultimate expression in the Wraith.

The introduction of the Wraith in March 2013 saw Rolls’ passion for speed and adventure expressed in the company’s most dynamic and involving driving experience ever. With an enthralling blend of cutting-edge technology and contemporary styling, the Wraith recast the mould for the true Gran Turismo,

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winning the attentions of a bold new generation of successful and discerning drivers across the globe. The most powerful and dynamic Rolls-Royce ever built, it is the perfect car in which to cover great distances at pace, yet in supreme comfort and bold luxury.

At its heart lie the hallmark Rolls-Royce attributes of luxury, refinement and hand-craftsmanship, but the Wraith also presents a unique character defined by power, style and drama.

In profile, the Wraith’s sweeping fastback design gives the car its unique character, with bold lines, dynamic tension in the bodywork and a sharply raked rear screen. Further expression of the Wraith’s powerful intent can be seen in its deeply recessed grille, purposefully wide stance and an optional dramatic two-tone paint finish.

For the driver and their passengers, coach doors open to reveal a sumptuous interior complete with the softest leathers and the car’s unique Canadel Panelling. Named after the famous cove in the South of France where Sir Henry Royce and his design and engineering teams spent their winters, this beautiful wood panelling, hand-crafted at the home of Rolls-Royce in Goodwood, England sweeps through the interior. It is a singularly contemporary twist on a classic look, and helps to makes the Wraith’s cabin a truly special place.

The most powerful Rolls-Royce in history, the car’s 624 bhp output is delivered effortlessly by the Wraith’s potent 6.6-litre twin-turbocharged V12 engine. Even with this formidable power at the driver’s disposal, the Wraith is every inch a refined tourer, in the greatest traditions laid down by Messrs Rolls and Royce. Its electronically-controlled air suspension creates the company’s signature ‘magic carpet ride’, while a remarkable new technology, Satellite Aided Transmission, uses GPS data and the Wraith’s navigation system to ‘read’ the road ahead and automatically chooses the right gear on the eight speed transmission depending on the

lay of the land and the route ahead. As the great inventor Sir Henry Royce once said, “Take the best that exists and make it better.”

Rolls-Royce has always prided itself on the level of bespoke personalisation that can be applied to every one of its cars. It was a key tenet of the company’s success in a World where ‘normal’ wasn’t good enough for its discerning customers.

The Wraith is no different, and buyers can work in close-collaboration with Rolls-Royce’s World-class designers and craftspeople to commission highly individualised expressions of their individual tastes and lifestyles. The Wraith provides a beautiful blank canvas to which customers can add a touch of creativity, far beyond the traditional features and options list.

Fast, handsome, refined and truly pioneering, The Rolls-Royce Wraith is the car that the Honourable Charles Stewart Rolls would have wanted to drive himself.

A Week With The Wraith Nth Degree Club Founder Robert Walton MBE was delighted to be involved the Rolls-Royce Wraith Ambassador Programme. As part of the programme Robert was given his own Wraith on loan for one week and he drove it everywhere from Belgravia to Raymond Blanc’s Le Manoir Aux Quat Saisons and The Highclere Yearling’s Parade.

Commenting on his experience, Robert said; ‘I am truly blown away with the sheer power, drive and intelligence of this car. It really is a perfect example of the outstanding quality and attention to detail that Rolls-Royce is known for. The technology of this car is out of this World and had I not been given the opportunity to drive it, I wouldn’t have understood its unparalleled excellence. Thank you so much to everyone at Rolls-Royce for involving me in this fantastic opportunity”.

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the restaurant association

David Loewi

Ufi Ibraham

The Nth Degree puts the spotlight on the history and acheivements of The Restaurant Association of Great Britain as it approaches it’s 50th Birthday.

Madame Prunier

Roy Ackerman CBE

A Step Back in Time The Restaurant Association was founded in 1967 by a group of restaurateurs who recognised that BHRA, as it was then known, focused mainly on large hotels and neglected small independent restaurants. Leading the way in this pioneering group was Rafael Calzada, Madame Prunier and Manny Franks. It was here that the Restaurant Association of Great Britain was born, which was created to solely represent restaurants interests.

In 2003, the Restaurant Association united with the British Hospitality Association where it continues to grow from strength to strength. Members include restaurant groups, chains and leading independent restaurants from all corners of the UK. The 2015 Hot List The Restaurant Association is continually

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changing and redefining its role in response to members’ needs to ensure that London’s hospitality industry continues to grow.

Members meet quarterly to address real issues for restaurateurs and owners.

Hot on the current agenda is the digital revolution. The Restaurant Association has previously invited guest businesses such as Yelp and Trip Advisor to discuss user reviews and how businesses can interact to ensure they understand and make the most of these increasingly popular websites.

Other top issues affecting restaurants at the moment include rent reviews, food security, skills shortage, and increased competition in the industry. The Restaurant Association is committed to tackling these issues on behalf of the industry.

Annual Events As President of the Restaurant Association, Robert Walton MBE has been a valued and active member of

the organisation for 21 years and is a huge supporter of championing young people in the hospitality industry. He has backed initiatives such as The Restaurant Association’s ‘Young Chef Young Waiter’ competition, which recognises outstanding skills among talented young professionals.

Another notable event on the Restaurant Associations calendar is the BHA’s Big Hospitality Conversation, an initiative which was formed to address skills shortages in young people and which champions careers in hospitality. To date it has created over 40,000 job opportunities and continues to inspire youths to find work in the hospitality industry. This years Big Hospitality Conversation takes place on the 21st September at London City Hall.

The Restaurant Association is also

partner to the annual National Restaurateurs Dinner alongside the Academy of Food and Wine Service and the Royal Academy of Culinary Arts.

The dinner is one of the UK hospitality sector’s premier annual fundraising events, which raises large amounts of money for charitable and educational purposes.

Leading The Way The current chairman, David Loewi of D&D London is continuing to revitalise the Restaurant Association.

As Managing Director of one of the most successful independent restaurant groups, David understands the wants and needs of the hospitality industry and with the support of the new committee, the future of the Restaurant Association is looking positive.

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One

Only

One&Only Resorts are regarded as hallmarks of excellence.

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Introducing One&Only Resorts Set in some of the most beautiful locations in the world, each awardwinning One&Only resort offers guests a distinctive style and personality borne of its local culture. With an ever-expanding portfolio of resorts worldwide, One&Only resorts provide a genuine hospitality and a lively energy that remains unrivalled.

The Nth Degree puts the spotlight on

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a handful of extra special One&Only resorts as the group gets ready to develop five exciting new locations including Sanya, Hainan China, Montenegro, Bahrain and two new resorts in Mexico.

One & Only Palmilla, Mexico Long known as one of the world’s most exclusive ultra-luxury resorts, the iconic One&Only Palmilla re-opened its doors on 20 April 2015, welcoming guests

back to a resort that is better than ever.

New elements include the steakhouse, SEARED in collaboration with JeanGeorges Vongerichten, completely refurbished guest rooms and suites, new adult outdoor lounging areas and a new One&Only spa, beauty studio and fitness centre.

One&Only Palmilla is now known as the ultimate dining destination in Cabo.

At the popular local and guest favourite, Agua by Larbi, the large and airy space has been newly redesigned with an earth-to-sea scheme by David Mexico. Chef Larbi Dahrouch and his team will welcome guests throughout the day to enjoy the farm-to-table dining, offering authentic Mexican cuisine with some Mediterranean influences.

“The re-birth of One&Only Palmilla has inspired me to introduce a new and thoughtful concept to the property. We wanted to create a restaurant that echoes the culture and flavours of Mexico, while offering comfortable elegance to our guests.

SEARED, showcases a selection of the finest steaks- displayed in a glass-walled aging room, as well as chops and the freshest Pacific seafood.

The wine selection is also the best in Mexico”

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One & Only Reethi Rah, Maldives Surrounded by the crystal blue wonders of the Indian Ocean, this ultra-luxury all-villa resort in the Maldives offers an unrivalled level of style, choice and personalised exploration. Sleek and spectacular, with unprecedented privacy, One&Only Reethi Rah offers the ultimate holiday experience to those seeking the pinnacle of tropical luxury.

One&Only Reethi Rah features 128 private villas discreetly placed along the shore – with 96 villas along the beach, secluded by lush tropical greenery, and 32 villas set above the clear, protected waters.

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Fine dining, fusion cooking and the sheer enjoyment of food take on a whole new meaning at One&Only Reethi Rah. Guests are spoilt for choice during their stay; the resort offers a variety of experiences, none to be missed. Reethi Restaurant is the main dining lodge of the resort and offers a theatrical experience with spectacular settings, rich colours, and the ever-changing scenery of the sky and ocean all around.

Tapasake, Reethi Rah’s sophisticated Japanese restaurant dedicated to fine dining, is the first of its kind in The Maldives. Other dining options within the resort ensure that even over a long

stay the palete will never get bored.

The Grand Sunset Residence, the ultimate in beachfront luxury, is a bespoke villa with three bedrooms, sleeping up to seven guests and offers unique outdoor living and dining areas.

The Residence includes a personal wine cellar bar, a built-in steam room and couple-sized rain shower room with outdoor access to the crystal clear sea. Shady verandas provide a generous outdoor seating area ideal for alfresco dining, with meals prepared by the residence’s own private chef in the fully equipped outdoor kitchen and barbeque.

One&Only Royal Mirage, Dubai One&Only Royal Mirage is considered Dubai’s most stylish beach resort, where genuine care and hospitality blend with fantasy and tradition, creating an ambiance of Arabian influenced refinement. Overlooking Palm Island Bay, an oasis of calm in the heart of bustling “new Dubai”, the resort offers understated elegance and exclusive charm with a kilometre of private beach and 65 acres of lush landscaped gardens.

Embark on a journey of culinary discovery with an eclectic choice of cuisines and dining choices from the

vibrant Near East and beyond in the resorts 13 restaurants and bars.

One&Only The Palm, Dubai One&Only The Palm invites guests to experience a tranquil yet vibrant island getaway just moments from the energy and excitement of New Dubai. From its private marina, guests can discover the low-rise Mansions and beachfront villas, where Moorish and Andalusian influences meet chic contemporary living for a blend of elegance and refinement.

Guests are spoilt for choice with an array of creative local and international cuisines created under the culinary

guidance of celebrated Michelin Starred chef Yannick Alléno at the resort’s three restaurants; ZEST, Stay by Yannick Alléno and 101 Dining Lounge and Bar. For the ultimate in privacy and personalised service, One&Only The Palm boasts four two-bedroom 325m2 villas. Spread over two levels, each villa features open-plan living spaces with full bar and dining areas as well as a private-service kitchenette.

oneandonlyresorts.com

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a social

affair

with jason atherton Chef of the moment Jason Atherton talks exclusively to The Nth Degree about his Social restaurant brand, his love for hospitality and the real secret to becoming a great chef.

Interview and words by Jessica Gibson

Jason Atherton is a British Chef with an international restaurant portfolio that spans across the World’s most cosmopolitan cities. Following the 2011 launch of his flagship London restaurant, Jason went on to open Social Eating House, Little Social, Berners Tavern and most recently, City Social.

By the end of 2015, Jason will have a grand total of 19 restaurants Worldwide and 3 Michelin stars under his belt. Jason is now being recognised as a top leading international chef, but despite all this success he is a selfmade man whose childhood was a far cry from the cosmopolitan World he is immersed in today.

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From Skegness to Singapore “I was born in Worksop and raised in the coastal town of Skegness, so that’s certainly not a foodie background”, Jason told The Nth Degree. “My mother and stepfather ran a Skegness guesthouse, so what was in my DNA from an early age was hospitality. We lived in a caravan in the back garden of the guest house”.

“When we got a bit older my family bought The Maryland Hotel on the Skegness seafront where I would help my mum with very basic starters and main courses”, he explained.

Learning From The Best By the time he was 16, Jason had his heart set on becoming a great chef and left Skegness to start his career with some of the most pioneering names in the industry including Gordon Ramsay and Marco Pierre White. “Back in the late 80’s, London was the only place to train as a great chef in the UK. All these amazing chefs like Raymond Blanc and The Roux brothers were just starting their careers here, so London was the obvious place to go”, he said.

When asked what he had learnt from working with so many successful chefs, Jason replied, “making sure that your customers are your number one focus and never getting carried away with accolades”.

Celebrity Status Whilst Jason is fast becoming a household name in the hospitality industry, fame has never been a priority to him. “My goal was never to become a celebrity chef, a media star or even a Michelin star chef. I wanted to learn to become a great chef. From starting as a small boy to where I am today, it’s only

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ever been about the food. I instill this ethos into my staff today”, Jason told The Nth Degree.

“I enjoy doing the TV stuff because it’s fun, but my career isn’t built on it. My career is built on being a great chef and I still don’t think I am anywhere near where I want to be. I’ve got so far to go and I’ve got so much to learn and I’m excited by that. I just love food”, Jason told The Nth Degree.

Brand Social Jason’s brand and restaurant empire is built around the word social, which effortlessly links his establishments together. Whilst many of the restaurants may share the same word, Jason tells The Nth Degree that he “will never open the same restaurant twice”. “When you start duplicating the restaurants all you become is an upmarket chain. Each restaurant has its own life form, its own creativity and its own journey”, he said.

“Others are jumping on the ‘Social’ bandwagon, which I take as a compliment more than a pain. What sets us apart is that we are willing to work harder, faster and stronger to make our restaurants better”, Jason said with confidence.

All About The Customer With his background in hospitality, Jason intrinsically puts the customer at the forefront of all his restaurant projects.

“I like to build a very social environment for our guests to come and enjoy themselves in. It’s about the customer, not just one little Michelin star. It’s the whole experience that fascinates me, not building a restaurant for a Michelin star. If I was only doing it for that I would have done it very differently”.

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World Domination Jason’s restaurants are now scattered in top foodie destinations including Hong Kong, Singapore, Shanghai and London. 2015 will see three new international restaurant openings, including The Edition Hotel New York in May, Kensington Social Sydney in July and Marina Social Dubai in September.

He is also opening his 7th establishment in London in June, which will be called Social Wine.

“We’re also working on a new Japanese restaurant called Sosharu opening up in London and we’re having so much fun in the creative meetings for it. It’s nervejangling and electric. We have ideas about what we want to do and we think woah, this could be insane”.

“The minute you think you’ve got a concept that’s going to work in every national market you’re going to fail.

You’ve got to look at each individual market and find out what works and what doesn’t”, Jason added.

A New York Dream One city that Jason was particularly excited about opening a restaurant in was New York. “The minute we got offered to go to New York I was like a dog after a bone. I just had to go there. New York is the coolest city in the World. To have the honor to open a restaurant in New York City is stuff that boys’ dreams are made of. For me, it’s like being a footballer and being asked to play in the World Cup Final.

“Any chef who tells you he doesn’t get goose pimples about opening a restaurant in New York and getting off a plane and thinking, wow I have a restaurant in this city, then he doesn’t have a heartbeat”, he continued. Jason’s restaurant opened in The New York Edition Hotel in May 2015.

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The Family Man When he’s not busy launching a restaurant, developing menus or in one of his many kitchens, Jason loves to spend time with his wife Irha and two children and revealed that he also loves to cook at home. “My kids are crazy about pasta so we make a lot of gnocchi and pasta sauces. I cook a lot of Asian food and I make Pork Adobo for them.

It’s like a really fast pork stew”.

“They live a very privileged lifestyle and go to a very nice school but I don’t want them to live this life where they don’t understand how the World works. I want them to understand about the hard work that their family has put in to build what we’ve built. I also want them to make lovely food!”

Looking Ahead When looking towards the future, Jason is adamant that he will still be doing what he loves in the kitchen. “I spent 30 years to get to this point and I am still just as passionate about food as the day I started. I still see myself at 60 years of age with my grey hair pottering about the kitchen and getting in everyone’s way. I am really lucky that I am so passionate about food”.

Jason’s passion, energy and attentionto-detail is unmistakable and after spending just 5 minutes with him, it’s clear to see why he has had so much remarkable success. Despite his huge achievements, Jason remains as grounded, down-to-earth and hard working as the kid clearing tables on the Skegness seafront.

Jason Atherton’s latest recipe book, Social Sweets will be published by Bloomsbury in June 2015. thesocialcompany.co.uk

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Only an hour and 45 minutes from central London, Salperton Park is a firm favourite in shooting circles. The Ian Coley Sporting Agency posts the majority of sporting days on the estate.

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Behind the immaculate dry stone walled entrance, the estate opens out into rolling landscaped parkland reminiscent of Capability Brown’s finest work. At the top of the drive, the 17th century Manor presides over the village of Salperton, which sits nestled in a wooded valley.

Shooting at Salperton Park has gained national recognition thanks to the quality of sport, variety of drives and stellar hospitality. Renowned for the quality of its partridge shooting, the estate frequently features in the top 10 UK game shoots.

With such stunning topography presenting game birds of the highest calibre, it’s easy to see why.

Over 150 acres of game cover is strategically sown to hold birds within a profusion of natural and secluded valleys.

The birds fly high and fast off the wooded banks, offering challenging shooting that is not for the faint hearted.

The Cotswolds are not just a kaleidoscope of idyllic villages, magnificent historic properties and snug inns. They are also home to some of the country’s most renowned shoots and Salperton is not the only first class location to sit within the Ian Coley Sporting Agency portfolio. Ian Coley Sporting has been the leading Sporting Agent in the Cotswolds for well over 40 years and they enjoy an unparalleled working relationship with the area’s best estates.

A shooting day with the school is often hosted by Ian Coley himself. As Shoot Captain at Salperton, Ian oversees many of the days at the estate, ensuring that the guns are well looked after from the moment they arrive. His hosting style is effortless and down-to-earth and his depth of experience and knowledge is evident.

It is clear from the personal attention to detail that Ian has a genuine interest in ensuring his guests have shoot days which exceed their expectations, something that has built a well-deserved reputation in the field.

Coley is renowned in the shooting World and widely recognised as one of the World’s top game and clay shots. Six times Olympic coach, Ian first shot for Great Britain in 1971 and since then has represented the

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country on over 200 occasions either as a shooter, coach or team manager.

After presiding over Peter Wilson’s Gold Medal win at the 2012 London Olympics as GB Team Manager, Ian was awarded an MBE for his services to the sport.

Now retired from his Olympic role, Ian currently runs one of the UK’s largest Sporting Agencies from a 50-acre site just outside Cheltenham, which is also home to his eponymous award-winning Shooting School and Gun Shop. The agency offers clients quality driven game shooting across the UK, as well as further afield in Spain and Argentina, for those seeking something extra special.

All locations in their portfolio are hand-picked and personally approved, to ensure clients receive exceptional value for money without compromising on quality.

Like Salperton, shooting in Spain offers phenomenal partridges in spectacular scenery. High, crossing and bursting coveys of birds are presented from a rich variety of terrain including mountains, hills, farmland and oak-dotted pastures. With prices from just €41 per bird, it presents an incredibly affordable extension to the British season. For a never-ending season, dedicated wing shooters head to Argentina, where unlimited dove shooting is available all year long. The Ian Coley Sporting Agency works closely with Cordoba’s leading estates, who have access to over a quarter of a million acres of the finest dove hunting terrain. It is home to over 50 million doves annually.

Closer to home, Ian’s passion is grouse and his skill on them is gold-medal standard. ‘They appear over the skyline and before you’ve realised they’re there, Ian’s dropped a pair’, reports an awed admirer. Not much can compare with the thrill of shooting grouse, whose sheer speed and magical flight provides so many sportsmen with the ultimate sporting challenge year after year.

Whether you are drawn to the beauty of the North of England Moors or to the pure romance of Scotland, the Grouse is

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the most revered of all sporting quarry and is considered to be the pinnacle of driven shooting.

The Ian Coley Sporting Agency doesn’t only cater for full teams of guns.

Their Bugatti Roving Syndicate is well established and offers a number of dates throughout the season on grouse, partridge and pheasant at a variety of prestigious shoots. The syndicate, renowned for its relaxed feel, friendliness and for the superb shooting that is provided, is designed not just for individual guns but also for small groups of friends who are looking for three or four spaces.

The shooting day includes four thrilling drives and sumptuous champagne elevenses in the field. After all four shoots are complete the group makes their way back to the stunning converted lodge for lunch. The dining room is set up a spiral staircase in the eaves of an ancient Cotswold stone barn. Roast Sirloin of Beef, with Yorkshire Pudding and Horseradish Cream, followed by Pear and Blackberry Crumble provides the perfect end to an exhilarating and memorable day.

If you are interested in booking a full team, an individual peg at Salperton, or any shoot with Ian Coley Sporting, please call 01242 870391.

DRIVES ON THE DAY: Farr Hill, Lime Kiln, Rabbit Hill and Rough Bank BAG: 314 – 293 partridges and 21 pheasants GUNS: Bob Walton, Charlie Carter, Bruce Manwaring, Chris Pearson, Adam Minney, Martin Cawley, Melvin Yardeley, Mickey Reed and Hartley Beames.

CONTACT: Ian Coley Sporting 01242 870391 | www.iancoley.co.uk

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Welcome to Mayfair’s most Intimate Members’ Club Behind the door of this distinguished Mayfair address, Francesco Tatulli welcomes the glitterati of Mayfair and Saville Row. Offering evening entertainment in the lounge bar and bespoke private dining events, access to RIFIFI Club is available only to members and those in-the-know.

A modern interpretation of London’s classic member’s clubs, RIFIFI’s boutique proportions offer a warm, convivial setting in which to socialise and swap ideas. Members are able to share a seasonal, tapas style menu of tempting Mediterranean dishes, served in the lounge bar from 7pm to 3am alongside an impressive wine list, chosen by Head Barman Edoardo Dolcimascolo.

Owner Francesco Tatulli has a fountain of experience spanning two decades, working amongst London’s most celebrated venues including The Arts Club, The Ritz, The Langham and Sanderson. He marks an exciting new chapter for RIFIFI Club, bringing with him longstanding relationships with storied London luminaries. Francesco comments, “Rififi club is your home away from home in a cosy atmosphere”.

A unique offering for a prominent Mayfair club, RIFIFI is available for exclusive hire on weekdays and weekends, offering bespoke planning with an events team and three-course set menu available.

Given the club’s intimate layout, they are also able to accommodate larger

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bookings, with a maximum table seating of 45 seats and a full capacity of 75 guests. This option has already proved popular pre-opening with high-profile influencers such as Uma Thurman and Eva Herzigova and iconic brands including Valentino.

Members of RIFIFI Club can enjoy a warm and discreet service in an elegant yet casual setting, simply not found in the capital’s larger, more impersonal members’ clubs. An effervescent environment for pre-dinner or late night drinks and snacks or for spirited private events, RIFIFI provides a tailormade offering to suit the needs of its discerning clientele.

For privacy, impeccable service and occasional debauchery, RIFIFI Club is Mayfair’s hidden gem.

RIFIFI Club, 15A Hay Hill Mayfair London W1J 8NX For Membership details and enquiries as well as exclusive hire requests please call 020 7499 9260 or email reservations@rifificlub.com

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azimut

The 86S is Azimut’s first venture into the world of high performance. This Italian builder already has a fine reputation for building motoryachts from 39 feet in length upwards, but with the market looking for more speed Azimut decided that it was time to challenge the supremacy of the likes of Pershing and Sunseeker. Both of the latter offer their designs with Arneson Drives as the propulsion system of choice for high performance. For Azimut, known as a very progressive company in terms of innovation and development, this would be an ideal opportunity to explore water jets-and open up a certain amount of product differentiation.

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The possibility to make a direct comparison between different propulsion systems for fast yachts is not something that happens very often.

Azimut’s thorough approach to yacht design, however, means that they would make the commitment to build yachts with both of these propulsion systemsso they could not only make the comparison for their own satisfaction, but also be in a position to offer these alternatives to their customers.

Before putting the respective systems to

the test, one must do justice to the 86Sa powerful motoryacht with the luxury accommodations that you would expect to find in a yacht of this size. With three staterooms, including a magnificent master that has the large windows in the hull, an Azimut innovation, this yacht offers boating in considerable style.

The profile is low and lean, producing a style that speaks of performance.

The twin 2,000 hp 16V2000 MTU diesels offer speeds well in excess of 40 knots, certainly high by yachting

standards.

Compared with Azimut’s more sedate motoryachts, the ride of this sporting version is rather like the difference between a sports car and a town car.

The suspension on the sports version tends to be much firmer, and that is the case here. A certain not-unwelcome harshness in the ride tends to cut in at speeds over 30 knots, giving a greater feeling of performance; although some owners might find it takes a bit getting

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used to, the experience does deliver the thrill of the high-speed breed.

To explain the ride it is necessary to look at the hull design, a basic deep-V with a deadrise of 13 degrees. Where it differs from conventional deep-V design is by having very pronounced spray rails and chines that have wide flat surfaces.

Each one being some 10 inches wide, they generate good lift and allow the hull to plane easily. The trade-off is they also offer a wide flat surface to the waves and the relatively shallow V of the hull does not offer the same cushioning effect that would be found on deeper deadrise hulls.

For styling Azimut used Stefano Righini, their tried and tested designer. The superstructure incorporates the “sharkfin� shape that has become an Azimut signature; above, a huge sunroof slides

back into the cockpit shelter to open up the saloon. At the rear of the saloon, a large door opens up to link it with the large cockpit-thus creating one large open space, with a sun bed atop the tender garage and a cockpit array of furniture: a large table, bar and another settee. Everything you need for open-air fun is here.

Below, the master stateroom is a joy with the large side windows and a breakfast nook adding a whole new dimension to gracious living. At speed you can almost see the fish go by and the view could easily distract you from the high level of comfort and facilities-almost, but not really. One or two twin cabins and the VIP stateroom forward complete the luxury picture.

Both below and in the saloon, the emphasis is on light modern design.

Fabrics tend to be used in place of wood paneling and there is a strong horizontal element to the design. In the saloon, the designer has used the tables and counters to divide up available space into several parcels; all the required accoutrements are there, including the large plasma TV rising from its base and swiveling to face the seated audience.

The helm station is quite handsome, a brown study in leather and hardwood.

The three dedicated leather seats face an array of electronic screens. In addition to the usual radar and electronic chart there is the unique Azimut control and monitoring display plus the two MTUengine displays. The controls are well placed; in addition to the joystick control on the water-jet version, there are bowthruster and stern-thruster controls on the Arneson version.

Both the Arneson and the water jet keep the engines well aft in a compact layout with the tender garage above.

The crew cabins are just forward of the engines and on the standard four-cabin layout the galley is incorporated into these quarters. With the alternative three-cabin version the galley moves forward into the accommodation. In both configurations, communication between the galley below and the dining table above could be easier.

One version on trial was fitted with Arneson Drives coupled directly to the MTUs while the other was fitted with the engines coupled to Hamilton water jets. There is an increase in weight with the water-jet installation partly because the basic propulsion unit is heavier, but also because the water that is enclosed within the water-jet unit has to count as part of the weight of the boat when it comes to calculating performance.

There is also an increase in the price when choosing the water jet versionbut then for the extra money you get a

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joystick control system added in as an extra, and I can assure you that this is an option well worth considering.

First, there are the performance figures to consider. It will not be so easy to make direct comparisons here from the sea trials because the Arneson version of the yacht had marine growth on its bottom and so it was not operating at full efficiency. Azimut claims 46 knots topspeed for this version of the 86S, which is close to what you would expect from a boat of this weight and this power. The boat came onto the plane quickly and easily, and it was fully controllable at high speed-although the ride was quite stiff at speeds over 40 knots.

By comparison, the water-jet version was a revelation in high-performance operation. It planed with the same ease as the Arneson version and it powered up to a top speed of 45 knots, which is close to that of the Arneson version. The main differences were in the acceleration of the jet boat-which added a new dimension to high performance-and in

the almost total lack of any vibration due to the turbine-like smoothness of the water jet. The acceleration continued right up to full speed while the Arneson version tapered off after it reached 40 knots.

These aspects alone might not justify the extra cost, but the controllability of the yacht does make a convincing case for using water jets. At speed the response to both the helm and throttle commands was instant-this boat would turn on a dime. Unusual for a waterjet boat, the hull was also directionally stable without any need for fins on the bottom; this was one of the benefits of having the wide chines that increased the grip on the water. There was even the phenomenal braking ability of the water jet that allowed the boat to be stopped in three boat lengths from full speed-but you do need to warn passengers that you are going to do this.

www.azimutyachts.com

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a big step closer to le mans 24 heure

Stew Wild to train the team’s drivers into top performing athletes, becoming ‘race fit’ for endurance racing such as Le Mans. He has worked with some of the top F1 drivers in the country and knows how to motivate and advise on diet. I blame him for waking up in pain virtually every morning, but of course as the famous saying goes “no pain, no gain”. I just feel sorry for my next arm wrestle challenger.

On the other end of the spectrum, a car that is almost effortless to drive and fills you with serenity to such a level that troubles seem so far away is a Rolls-­ Royce. In fact any Roll­ -Royce can provoke this enviable state, however

being chauffeured in a Phantom Drophead doused with glorious Sardinian sunshine is a moment from last summer that will most likely live with me forever. then, At this years Monaco Grand Prix I drove a beautiful Phantom Drophead all the way from Mayfair to Monte Carlo with Exclusive GP. The Atol registered Bristol based company provides some of the most exclusive and best tours in the country and this one is no exception.

I will be speaking at the opening night in Mayfair as well as giving an after dinner speech halfway through the tour about Project Le Mans and its partners. Event speaking and live event

hosting is a string to my bow that seems to fit with reviewing cars for Telegraph Cars and presenting on television.

It’s also rather enjoyable.

Telegraph Cars was launched in September 2014 and has already attracted over a million hits online, a figure the motoring team is very happy with! Ranging from sports cars to SUVs and small hatchbacks, my copresenter Chris Knapman and I try to keep the reviews as succinct and jargon free as possible!

2015 started with a bang and it looks to be a very exciting year indeed!

The Nth Degree Motorsports Editor Rebecca Jackson gives the club an update on her professional racing escapades and life in the fast lane.

Most readers of this exceptional Nth Degree Club publication will know that Le Mans is the aim for me in 2016. It has been in my sights to race there for a long time, with a four­year plan engineered to achieve that goal called Project Le Mans, which was launched at the beginning of 2013. After winning the BRSCC Production Boxster Championship in 2013 and winning our class at the fabulous Birkett 6 Hour Relay Race last year at Silverstone, accompanied with more silverware from the Cartek Roadsports Endurance Series, this year sees the essential step up to facilitate the success of

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this project.

In February 2015, an announcement in The Telegraph confirmed a drive in Bute Motorsport GT Cup behind the wheel of a Porsche 911 GT3 factory built cup car and a continuation of title sponsorship from household car care brand, Turtle Wax. The new car has almost double the horsepower of the Boxster and the sequential gearbox demands a whole new level of driving style. The first test day was at Brands Hatch and I was not far off the pace of Kent based Mike Sellar, who I will be sharing the drive with. We had more test days booked in ahead of the season opener which took

place at Donington Park on April 25.

The new drive is not without its challenges and as with any major project. The new car for example is more physically demanding and Le Mans is not that far away now. Therefore I have been working with iZone and Strakka Racing to ensure driver development is also moving forwards at the rate it needs to. The former have been providing tailor made simulator sessions to map out the track of Le Mans in my subconscious mind, as well as enhance peripheral vision and a whole host of training suited to a variety of applications even outside of motorsport. Strakka Racing employs

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Discover the Art of Liming Otherwise known as ‘the art of doing nothing while sharing food, drink, conversation and laughter’, liming is an intrinsic part of the Caribbean culture and something that comes in abundance at the Four Seasons Nevis.

Hammocks gently sway between palm trees, water features trickle through the grounds and the ocean waves relentlessly lap against the golden sands of Pinneys Beach. With endless liming opportunities, The Four Seasons Nevis is the perfect Caribbean island escape.

Caribbean Living Despite being part of the Four Seasons hotel group, this 5-star property maintains every inch of authentic Caribbean hospitality, design and style that any luxury traveller would hope to discover. Colonial Caribbean architecture consistently runs throughout the whole resort, from the main house to the 2-storey accommodation blocks, creating a haven of laid-back luxury. Almost all of the staff at the Four Seasons Nevis are island locals and proud Nevisians, something that has inevitably had a hugely positive impact on the island’s economy. It is all thanks to the staff that this resort has such a friendly and unmistakably Caribbean atmosphere.

a taste Famed for being one of the most authentically Caribbean islands in The West Indies, Nevis is home to a haven of Four Seasons luxury that oozes character and laid-back island living.

Words by Jessica Gibson

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the tropics THE N TH DEGREE 41

Active Escapes As well as being fringed by golden beaches, the island of Nevis is home to lush rainforest and the famous Nevis Peak (a potentially active volcano that commands a majestic backdrop from almost anywhere on the island).

Nevis peak and the surrounding rainforest provide the perfect environment for mountain biking, horse riding, hiking and rambling.

The full range of island adventure activities can be arranged in-house at the resort and are booked with trusted local tour operators. Treks are available for all levels of fitness and range from a 2-hour ramble to the waterfalls or a 5-hour trek to the breathtaking top of Nevis peak.

Golfers Paradise The Four Seasons Nevis is also a golfers’ haven with an immaculately maintained 18-hole course, putting green and driving range. Monkey-filled palm trees boarder the course, further adding to the Caribbean island golf experience.

Expert instruction is available for beginners and discounted golf rates are on offer to all guests of the resort.

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Dive & Dine PADI-qualified divers will love the Dive & Dine experience that guarantees an adrenaline-fueled dive with a difference.

The adventure starts with two morning dives from a private boat that departs straight from the resort’s pier. Lead by dive-master Ellis Chadderton and one of the resort’s Executive Chefs, the group reaches the ‘secret’ dive sites and goes in search of the famous Caribbean spiny lobster. The aim of the game is to find and catch a lobster by hand using the traditional Nevisian lobster technique of a handmade lasso.

After both dives are complete and the ‘catch of the day’ is safely on board the dive boat, the experience continues back on land. A barbeque and live cooking station is set up at one of the resorts’ private beach cabanas and the lobster (along with any other fish caught on the dives) is freshly prepared and barbequed right in front of guests by the skilled chefs. The lobster is served up with some traditional Caribbean re-fried beans, rice and a fantastic mango salsa.

The lobster couldn’t be fresher and the experience couldn’t be more delicious.

The Magic of Mangos The Four Seasons Nevis is home to 5 different restaurants, but the standout gem has to be Mangos. Located on the far north side of the resort next to the golf course’s 18th hole, Mangos is perfectly placed to catch the most spectacular Nevis sunsets every night of the week. This open-air, candlelit waterfront restaurant is idyllic for romantic and intimate occasions and is a must-do experience for anyone staying at the Four Seasons Nevis.

A definitive part of Mangos restaurant is Caribbean rum, which is why the resort have created a Rum tasting menu. This special menu includes a 5-course dinner with expertly paired rums, all of which are presented and explained by Mango’s sommelier. Within Mangos restaurant is also 101 Rums Bar, which is well worth a visit for an after-dinner nightcap.

The Four Seasons Nevis guarantees the highest level of luxury and service that you would expect from this worldclass hotel group whilst maintaining the Caribbean charm that is synonymous to the beautiful Island of Nevis.

Flying Upper Class with Virgin Atlantic promises a comfortable flight for any luxury or business traveller. With an unrivalled entertainment centre, outstanding in-flight dining and comfortable flat beds, Virgin Atlantic Upper Class provides 5-star hospitality in the sky and ensures your luxury experience begins from the moment you arrive at the airport.

Virgin Atlantic flies three times a week from London Gatwick to Antigua and offers return Upper Class fares from £2,508 per person.

For further information visit virginatlantic.com or call 0844 2092 770. This fare is available for selected departures in 2015.

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the

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parmigiani

spirit of

Behind every brand there is a story, but behind Parmigani Fleurier there is a revolution. The Nth Degree investigates the history of the luxury Swiss watch brand and puts the spotlight on some of its most distinctive pieces.

Some say that traditional Swiss watch making is a dying art, and they might be right. Our ever-expanding digital World means that artisanal practices and highly skilled craftsmen have been replaced with robotic machines, but Parmigiani is one brand that refuses to fall into the mass-manufactured spiral.

The Parmigiani Fleurier story, since its beginnings in 1996, has been built on a powerful conviction: restoring the value of Swiss watchmaking art as heritage, by making it part of an ongoing tradition of manufacturing expertise. One man, Michel Parmigiani, would be the founder, and the Sandoz Family Foundation the principal, and the symbolic Swiss town of Fleurier the home of the brand.

Parmigiani’s unique culture of watch restoration, passed on by Michel Parmigiani more than thirty years ago, is the keystone of its identity. Palpable inside every modern timepiece, it attests to the ‘made-to-measure’ spirit of Parmigiani Fleurier.

Tonda 1950 – The Squelette Edition Sleek, extra-thin with an incredibly complex mechanism, the Squelette Edition is one of the newest pieces in the Parmigiani’s Tonda 1950 line. Each bridge and main plate of the PF705 calibre movement has been openworked with extremely delicate internal angles. This work is carried out entirely by hand, showcasing the accomplished craftsmanship and keen eye for detail, which are key parts of Parmigiani Fleurier’s philosophy.

Revealed in all its exquisite glory, the skeleton movement of the Tonda 1950 compliments the purity of the extrathin model, showing its allegiance to a watchmaking tradition where simple lines are used to create timeless beauty.

Contrary to all expectations, the Tonda 1950 Squelette does feature a dial, but it is made from sapphire, making it perfectly invisible.

The platinum micro-rotor is now visible on the surface of the watch, rather than solely on the back of the movement. As a result, this new face has been decorated with a pattern formed of Parmigiani Fleurier’s iconic lugs, part of the brand’s DNA. The Squelette edition is available in male and female styles, all of which truly embody the Parmigiani master craftsmanship.

A Watchmaker’s Dream – Clock 15 Days In 2009, Parmigiani Fleurier watchmakers were searching through the brand’s vaults when they discovered antique timepieces and clocks restored

by Michel Parmigiani himself. They were struck by the minute and intricate detailing on the watch and instantly felt inspired to recreate what they had found. To create this harmony on a microscopic scale is any watchmaker’s dream and commands the highest skills of watchmaking.

So how can the refinement of such minute details be displayed for the whole World to see, without using a magnifying glass or microscope? The solution is to magnify the object itself to create a piece that will show off the finish on a scale that showcases its perfection to the naked eye. Thus, the 15-day table clock project was born.

The clock’s movement is broken down architecturally, exposing its gears and opening up its complexity to the observer’s gaze. The entire kinematic chain has been redesigned to ensure it works on an aesthetic level, gracefully revealing the transmission of energy from the barrel to the balance.

Parmigiani Fleurier Tonda 1950 Squelette - from £30,000 Clock 15 Days Lalique - from £44,700 Atelier Parmigiani, 97 Mount St, London W1K 2TD 0207 495 5172 parmigiani.ch

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g n i t a r b e l e c

e c i p s If there is one person who is inextricably linked with British curry it is Enam Ali MBE. Still a relatively youthful 55, Enam has racked up a list of achievements that someone much more mature in years would be proud of.

The British Curry Awards He is perhaps best known as the Founder of the British Curry Awards.

Affectionately known by many as the ‘Oscars’ of the industry, The British Curry Awards celebrated its tenth anniversary last year. From relatively small-scale beginnings, the event has grown into a glittering star-studded annual occasion and has been addressed twice by the Prime Minister, David Cameron. The British Curry Awards is a ‘must attend’ event for leading figures from the restaurant, hospitality and entertainment industries, as well as the world of politics.

The British Curry Awards have raised the profile of the British curry industry tremendously, and last year’s event was watched by many millions worldwide on TV and received widespread coverage in newspapers and magazines in the UK and overseas.

The British Curry Awards may have become one of the highlights of the British Hospitality industry calendar but it still remains very much a family affair.

Enam’s daughter Justine produces the entire event and is responsible for laying

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on the spectacular entertainment. Son Jeffrey and Jahid, and wife Ruby, also play key roles behind the scenes. “I could not have done this without my amazing family,” says Enam.

Enam set up the British Curry Awards to reward the many talented people within the curry industry who were not being recognised. In doing so he hoped to make being part of the curry business an attractive proposition for new generation British Asians who up to then viewed it as a career that was not really valued or appreciated. The Awards have changed the perception and now many talented young people are coming through to take on leading roles. Enam says, “through the awards we will continue to reward the best in our industry and encourage young people to get involved.”

The Awards have also raised the profile of the British Curry ‘brand’ on an international stage. As Enam is fond of saying, “Curry may have been born in India, but it has been made great in Britain. Our journey will continue to promote British Curry so that it is recognised worldwide.”

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David Cameron on The Awards Speaking at the British Curry Awards in 2014, David Cameron said, “When I think of what makes me proud to be British, I think of the way we have built a multiracial democracy. A country that is a welcoming home for people of different histories and religions. The curry industry is a great example of the incredible contribution of different communities and is a great example of our whole country coming together.” He added, “As Prime Minister you get to go to quite a few industry dinners, but there aren’t many where you feel quite as much pride as this one.” These inspiring words went round the world as a result of the global platform provided by Enam Ali and the Awards.

Enam Ali MBE Born in Sylhet, Bangladesh, Enam came to the UK 1974 originally to study law.

However his passion for cooking led him quickly to switch and complete a degree in Hospitality and Management at Bournemouth College.

In 1989 Enam opened Le Raj restaurant in Epsom Surrey. This quickly became one of the best-known curry restaurants in the UK, and was one of the first of its type to secure a Michelin rating. Over the years it has been frequented by many famous celebrities, from the worlds of sport, politics and entertainment, and has won many National and International awards for its consistently impressive cuisine. His contribution was also recognised by the prestigious Confrérie de la Chaine des Rotisseurs who made Enam a fellow. He was at the time the only Asian restaurateur to have achieved that honour.

In 1998 Enam launched Spice Business, a quarterly magazine that combined articles on the restaurant sector with news from the Asian community. It is widely regarded as the ‘Bible’ of the industry, and its news and comment reach over 100,000 readers. Over the

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years it has highlighted a number of key issues, including for example the Dine Bangladeshi campaign, to raise public awareness that the majority of spice restaurants in the UK are in fact run by British Bangladeshis rather than Indians. It has also helped highlight the curry chef shortage, a crisis which threatens the future of the industry, and is a topic that Enam feels passionately about.

Giving Something Back Over the years Enam Le Raj, the British Curry Awards and Spice Business have helped to promote various charitable enterprises. To date he has raised more than £1.3 million, with beneficiaries including Help a London Child, Just a Drop, James Whale Fund, The Lord’s Taverners, Bangladesh Flood Relief, The Anthony Nolan Trust, the Victims of Typhoon Haiyan, BBC Children In Need and the Weir Archer Academy amongst many other local and international charities.

On the 1st January 2009 Enam’s contribution to the hospitality industry was recognised when he was awarded the MBE by Her Majesty the Queen. In 2011 he was also granted the Freedom of the City of London, the first Muslim to be granted this historic honour, which dates back to 1237.

Enam says, “we have overcome unprecedented challenges over the years but it has been well worth it. There are so many demands with my time right now that it is hard to juggle things to get the right balance between Le Raj, the magazine, the Awards, community work charity work and family time. But as long as I keep enjoying it, and people want me to, I am happy to be the voice of our industry.”

The Nth Degree wishes Enam Ali MBE all the best with his business ventures, philanthropic efforts and of course, the future of The British Curry Awards.

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Words Hugo Campbell-Davys

ones to watch 50 THE N TH DEGREE

Urbanologie Founder Hugo Campbell-Davys shares his predictions for the hottest new restaurant openings in London 11 Park Walk by Gordon Ramsay Gordon Ramsey made his name and reputation in 1993 when he became Head Chef of Aubergine in London, which within three years was awarded two Michelin stars.

Ramsay recently bought the old Aubergine premises and will be returning to the helm at the 60-cover restaurant to launch 11 Park Walk, SW10. Plans are still under wraps and this is set to be a major milestone in his extraordinary career. Ramsay’s first independent flagship restaurant was Gordon Ramsay on Royal Hospital Road, which still

holds three Michelin stars since opening in 1998. The kitchen also became a breeding ground for chefs who went on to become some of the biggest names on the London restaurant scene, including Marcus Wareing, Angela Hartnett and Mark Sargeant.

Le Chabanais Self-trained Basque chef Inaki Aizpitarte is best known for his phenomenally successful Paris bistro Le Chateaubriand, which placed 27th in the World’s 50 Best Restaurants. On the 25th May 2015 he opened Le Chabanais on Mayfair’s Mount Street on the site, which formerly housed Serafino. The planned daily-changing menu will be overseen by Le Chateaubriand’s Head Chef Paul Boudier and will feature whatever ingredients the team can freshly source from the market that day.

Techniques range from classic French right

through to South American and Asian, creating innovative and yet affordably priced dishes. Le Chabanais has been designed by architect Clement Blanchet, who was the architect behind the Serpentine Summer Pavilion in 2006. The restaurant will also feature a downstairs bar.

Top Dog Founded by Matt Hermer (also behind Boujis, Eclipse and Bumpkin), his wife California-born wife Marissa and Chief Executive of Fortnum & Mason Ewan Venters, Top Dog serves up good-quality American-style hot dogs. Inspired by the success of the various US burger brands in the capital such as Five Guys and Shake Shack, the restaurant promises to have a “US rebel biker culture of the 1950s” and a menu of premium hot dogs, organic ice cream milkshakes, fries (cooked in rapeseed oil) and hand-made relish.

Percy & Founders The new concept will be located at the corner of Mortimer Street where Middlesex Hospital previously resided. Called Percy & Founders, the name comes from the Duke of Northumberland (Hugh Percy) who laid the foundation stone of the original hospital and also refers to the group of philanthropists who founded the hospital back in 1755. The restaurant has 230 covers and will serve breakfast as well as lunch, dinner, and evening cocktails.

The kitchen will be headed up by Diego Cardoso, former Head Chef of Murano, who will use locally, sustainably sourced and artisan-prepared ingredients to create dishes ‘inspired by British and European influences’.

Smith and Wollensky The London outpost will be located on the ground floor of the Adelphi building on John Adams Street. Its two floors will showcase bars, two main dining areas with 300 covers, several private event rooms, a kitchen outfitted with a full butcher shop and dry-aging room.

Designed by Martin Brudnizki Design Studio the interior will take inspiration from the original style of the building whilst incorporating classic Smith & Wollensky signature colours: green and white. The restaurant will be open 7 days a week serving both lunch and dinner and will feature a traditional Smith & Wollensky menu of imported USDA Prime dry-aged steaks, premium seafood and award-winning wines.

From the Wolf’s Mouth Following the success of one of London’s favourite Italian restaurants, Bocca di Lupo, Founders Jacob Kenedy and Victor Hugo are planning on opening a new restaurant spanning two floors located at the gateway to Seven Dials on Cambridge Circus. The duo have created a completely new concept that ‘stood out because of its originality’, as well as having a strong focus on takeaway. Further details are being kept under wraps for now with a planned opening in Spring.

StreetXO Serving street food inspired from his travels in South East Asia, this Mayfair eatery is opening in 2015 and will feature a central kitchen with no waiters or sommeliers, allowing diners to interact directly with the chefs. The site will also have a large U-shaped bar with two kitchen islands within it and a trolley that

will be wheeled through the restaurant showcasing one-off creations. The continually-changing menu will feature 12-14 dishes but Muñoz insists, ‘it’s not Asian food, it’s not fusion food, it’s just food but in an informal way’. The design is promised to be open and airy, and the bar will have an extensive and innovative cocktail list. Muñoz is also rumoured to open a restaurant in New York later this year.

Biblioteka Russian restaurateur Leonid Shutov (of Bob Bob Ricard fame) is planning to spend £15 million on a new site, which is the most anyone has spent on a single site, in London. His plans are to transform the site to create a 250-seat fine-dining restaurant called Biblioteka, serving ‘English classics and Russian delicacies’. There will also be a number of private dining rooms for up to 75 guests and a vintage champagne bar.

Biblioteka is Russian for library and the restaurant will take inspiration from the World’s great libraries. Expect the walls to display an extensive fine wine list aiming to be the largest list in London with over 100 vintages of Château d’Yquem, Krug Champagne going back to 1915 and Bordeaux wines including Château Haut-Brion, Château Margaux and Château Cheval Blanc extending back to 1937. Londoners will have to wait until the second half of this year to indulge.

Be the first to know. Urbanologie is a new luxury lifestyle and destination guide designed to keep busy high-flyers up to date with the latest events and openings around the World. urbanologie.com

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the nth degree club hong kong The Nth Degree Club is proud to announce the upcoming launch of its Hong Kong Club in October 2015.

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Having recently celebrated its 100th Private Dining Event in London and following the great success of the November 2014 launch of The Nth Degree Club Dubai, Hong Kong marks the beginning of The Nth Degree Club’s planned Asia region business and an important part of its global plan.

Similarly to London and Dubai, Hong Kong will operate its own Nth Degree calendar of events and grow its own membership base. Existing members of The Nth Degree in Dubai and London will be welcome to attend events in Hong Kong, extending their network and bringing even greater value to their memberships.

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at the heart of There is a popular saying in Mandarin, “Hunger breeds discontentment”. This is especially true for the Chinese where food plays an inordinate role in both society and culture. Speaking from experience, Nth Degree Chinese Editor Big Fish guides us through the gastronomic maze that is Hong Kong and highlights some of her favourite restaurants.

Words Nana Yang a.k.a Big Fish

The collision of East and West in Hong Kong has resulted in the city being home to some of the most intriguing culinary experiences in the World. In fact, it is no exaggeration to say the one lingering memory for most people visiting Hong Kong is often that of the food experience.

For those craving a window of European refinement amongst the sights and smells of Hong Kong street food, Felix must sit near the top of the list.

Designed by World-renowned designer Philippe Starck, this restaurant boasts a modern yet timeless space enhanced by frameless double height glass walls on both sides showcasing the metropolis that is Hong Kong. Perfectly situated within The Peninsular of Hong Kong, which incidentally is the oldest hotel in Hong Kong, Felix provides a haven

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hong kong

of modernity within the “Grande Dame of the Far East”. Standouts from the Modern European menu include the Pan-seared Duck Liver and Mousse, whimsically presented as a “breakfast” with a warm potato cream soup serving as the “milk” to pour over the crisp potato “cereal”, all decidedly quirky but definitely delicious. The Slow-cooked Sea Bass with Black Shrimp Mousse, with the mousse is coloured black by sea squid ink, acting as a delightfully flavoured stuffing for the wonderfully tender white Sea Bass, served with black yoghurt jelly and spinach-barley white risotto. You can easily appreciate the contrast between black and white in this dish, and understand why the chef christened it “Othello” (the board game, not the Shakespeare play).

No self-respecting article about food and restaurants in Hong Kong can fail to mention Lung King Heen, the first Cantonese restaurant in Hong Kong’s history to be awarded the full complement of 3 Michelin Stars. With a name which literally translates to “View of the Dragon”, Lung King Heen certainly has a lot to live up to, and oh how it succeeds. Ask for a table by the sweeping floor to ceiling windows where you will be presented with a wonderful vista of Victoria Harbour and you can start to understand the provenance of the name. The best view though is perhaps reserved for the 14 seat private dining room. The Crispy Scallops with Fresh Pear and Yunnan Ham is a fantastic example of cuisine innovation, consisting of a succulent scallop resting

on a bed of pear and topped with Yunnan ham, each deep fried into a singular ball, this really is as delectable as it sounds.

Another signature dish is the Baked Whole Abalone Puff with Diced Chicken, consisting of a whole abalone sitting on a puff tart filled with diced chicken.

If there is one single best way of eating abalone, this must be very close to it.

Less famous than some of its louder, brasher Michelin star laden neighbours but long considered a bit of a hidden gem by the locals, Man Wah was finally awarded its first Michelin star in 2014 – long overdue if you ask anyone who knows their food in Hong Kong.

Adorned in traditional Chinese grandeur and offering a classic view of Victoria Harbour out of her beautiful ornate framed windows, Man Wah easily

matches the best in the decor stakes. For those after a little privacy, there is a 14 seat private dining room inspired by old Chinese pavilions, graced with stunning Chinese lanterns befitting this Chinese matriarch. Rightly famous for her dim sum, you must try the Barbecued Pork, Honey, where the honey sauce, a secret recipe, is just sweet enough to enhance the taste of the juicy, soft pork without ever overwhelming it, always a difficult balance to strike. Another must try is the Beef Tenderloin Puff, Black Pepper Sauce. Imagine a perfectly marinated tender piece of lean beef wrapped in 96 layers of puff pastry, and then imagine said piece of puff almost literally melting in your mouth, and you can start to understand why this is one of the most popular dishes in Man Wah.

Hong Kong is definitely a place for all gastronomy connoisseurs. Be it simple but delicious street food or exquisite and innovative fine dining, you can find it all in Hong Kong. So go forth and explore, and Big Fish wishes you well on your Hong Kong culinary adventure!

Restaurants Felix, The Peninsula Hong Kong, Salisbury Road, Kowloon, Hong Kong Lung King Heen, Four Seasons Hotel Hong Kong, 8 Finance Street Central, Hong Kong Man Wah, Mandarin Oriental Hong Kong, 5 Connaught Road Central, Hong Kong

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bocuse d’or

Brian Turner CBE has been closely involved with the Bocuse d’Or culinary competition since 1989. As President of the British team and the UK judge, Brian shares his lowdown of the 2015 competition exclusively with The Nth Degree

Do you remember the atmosphere of the London Olympics in 2012? It seems like an age ago but I’m sure many, like me, have such great memories of the infectious spirit of fun and competition that was just everywhere.

What about the darts? I suspect many of you tuned in to the action at the Alexandra Palace. What an atmosphere the darts created, with tickets being sold out almost before they were even on sale. But how much do you know about Bocuse d’Or? The cookery competition that is held every two years which, for many, rivals both of these events in terms of support, contest and sheer theatre.

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Bocuse d’Or is held in Lyon, France, the home of the iconic chef Paul Bocuse. It was his passion, energy and willpower that transformed this initiative into the greatest cookery competition in the World. In 1987 Monsieur Bocuse called a lot of his French chef pals who were working abroad and asked them to support his competition by entering a competitor from the country they were working in.

Every two years now there are a maximum of twenty four countries that are represented in the final, which took place this year on the 27th and 28th of January. The final was streamed live on TV and watched by hundreds

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of thousands around the world who were unable to join the thousands of spectators at the event.

Each country’s team consists of a competitor plus a young assistant and a coach. Over a period of five and a half hours each competitor has to deliver two dishes. The first is a fish dish. This year the chosen fish was a European White Fleshed Brown Trout which was to be served plated with a specific vegetable accompaniment which was revealed on the day. The second was a guinea fowl dish with three appropriate garnishes.

Adam Bennett and his Commis Chef Josh Allen from The Cross in Kenilworth, Warwickshire were the team we had put all our faith in to pull off a major victory for the UK this year. I managed to get to a few of the tastings that took place and both dishes were fantastic. The trick

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of course is to have these dishes as near perfect as possible so that on the day that our team can perform in front of an audience of over 3000 fanatical spectators at the exhibition centre. The noise is incessant and the supporters create such a wonderful atmosphere, but to cook in this arena puts some of the chefs under extreme pressure.

So what were the results? This year Norway took gold for the sixth time, closely followed by the Thomas Kellerled team from the USA. Sweden took the bronze position and Adam and Josh from the UK finished in tenth place. Work now continues to find our competitor for 2017. Over the last 20 years, the UK’s progression in the gastronomic league has been outstanding. All that remains is showcasing this progression by gaining the coveted Bocuse d’Or title.

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evolution of the

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The Royal Commonwealth Society is internationally known for the fantastic work it does to educate, inform and celebrate the modern Commonwealth. It continues to provide a dynamic and valued international network for its followers all over the world and has gone through a fascinating evolution since it was first established in 1868.

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A Brief History Back then the society was named The Colonial Society and was founded as a learned society. Totally unmotivated by politics, the society’s key objective was to promote the knowledge and increase the appreciation of the British colonies.

After receiving its Royal Charter in 1882, the Colonial Society has been known as a variety of names including the Royal Colonial Institute, the Royal Empire Society and, from 1958, the Royal Commonwealth Society.

The modern Commonwealth began to take shape in 1949 as an association of free and equal sovereign states, which had formerly been part of the British Empire but who were by then being granted self-governance and independence.

The Commonwealth Today Nowadays there are 53 member states within the Commonwealth. Together they comprise a combined 2.2 billion people, which equates to nearly a third of the World’s population. The founding principles of the Commonwealth were based on a vision of an association of governments and people, built around a shared language and united through culture, institutions, challenges and aspirations.

Unlike most other international associations, the Commonwealth continues to work on that consensus model. Membership remains voluntary and is established primarily through a country’s commitment to upholding those shared values and principles, including the protection and promotion of human rights, of democracy and of the rule of law, as formally enshrined in the Commonwealth Charter.

Moments of Note Over the years, the role of the Royal Commonwealth Society has evolved to meet the changing nature of the Commonwealth and the needs of its citizens.

Notable pioneering achievements include inviting a lady, Flora Shaw, to address a Royal Colonial Institute meeting in 1894, which caused

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such a stir that an editorial appeared in The Times. Soon afterwards, women were permitted to become Lady Associates and then admitted as full Fellows of the Institute in 1922, one of the first such societies to do so.

Similarly, membership restrictions based around colour were lifted in 1931, decades earlier than anywhere else. It was therefore fitting that the first press conference held by Nelson Mandela upon his first visit to Britain following his release from prison was hosted by the Society in 1990.

Today, the Royal Commonwealth Society remains committed to improving the lives and prospects of Commonwealth citizens across the world through the motto; “A history in common, a future in progress.”

Henley Media Group As part of this work, the Society has published, in association with the Henley Media Group, the ‘Ministers Reference Book: Commonwealth 2015’. Since 2004 Henley Media Group have worked with numerous Commonwealth organisations, including the Commonwealth Secretariat, the Commonwealth Business Council and now the Royal Commonwealth Society with a view to helping catalyse trade, investment and sustainable development across the member nations. Publications have included the annual Ministers Reference Reports, Commonwealth Finance Ministers Reports and official publications for the biennial Commonwealth Heads of Government Meetings.

The 2015 Ministers Reference Book was published to coincide with the Commonwealth Day Observance. This celebration for the Commonwealth Family is marked by a ceremony held annually on the second Monday of March at Westminster Abbey and is addressed by Her Majesty the Queen.

Complimentary copies of the publication were distributed to each of the thousand Commonwealth dignitaries in attendance.

A Night at The Ritz The ‘Ministers Reference Book: Commonwealth 2015’ was officially launched on the eve of Commonwealth Day with a dinner hosted by the Henley Media Group and the Royal Commonwealth Society. The dinner took place in the lavish William Kent Room, the signature private dining room at The Ritz, London. Spectacularly decorated in an ornate Italian Renaissance style, The William Kent Room provided a stunning backdrop for the distinguished guests.

The Right Honourable Lord Howell of Guildford, Sir Ronald Saunders KCMG and Michael Lake CBE were in attendance, alongside Ambassadors and representatives of High Commissions across the Commonwealth.

Guests of Honour were Mr Kailash Satyarthi, the winner of the 2014 Nobel Peace Prize, and his wife. As a campaigner for the rights of Indian children, Mr Satyarthi was jointly awarded the Nobel Prize with Malala Yousafzai, the teenage champion of girls’ education, in recognition of “their struggle against the suppression of children and young people and for the right of all children to education”, according to the Nobel Institute in Oslo.

Maintaining the tradition of Mahatma Gandhi, Mr Satyarthi had headed a number of peaceful protests against the exploitation of children for financial gain.

The distinguished guests were served a ‘Palace Style’ gourmet menu, overseen by Executive Chef John Williams MBE. Each course was paired with a vintage fine wine, hand-picked by the exceptionally knowledgeable sommeliers at The Ritz. Master of Ceremonies was Robert Walton MBE, the President of the Restaurant Association of Great Britain and Founder of The Nth Degree Club.

henleymediagroup.com

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alpine spring The Nth Degree Book Group Editor Jessica Gibson heads to the Alps for a taste of Lighter Living at The Alpina Gstaad for the launch of its new spa and wellbeing Words Jessica Gibson programmes.

Intrinsically associated with the winter ski season, The Alps are often overlooked as a springtime travel destination. But there is one hotel within The Alps that is reinventing the wheel by offering guests year-round reasons to get active in the Alps without stepping foot into a ski boot.

The hotel in question is the Alpina Gstaad, which last spring launched its new spa and wellbeing programmes. The resort has created packages including spa treatments, yoga, meditation and a clean-eating menu. Combined with the endless outdoor activities on offer during the Alpine spring such as rambling, hiking and horse riding the Alpina Gstaad is now the perfect place for a spring time detox as well as a ski season getaway.

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First Impressions A drive down an unassuming tunnel brings you to an underground main entrance of the hotel, with a sweeping ramp for pick up and drop offs and a beautiful central fountain. The private entrance has a very exclusive feel and it comes as no surprise that the hotel frequently welcomes high profile clientele such as Madonna.

Inside, the interior design perfectly combines stylish luxury with alpine coziness. With beautiful wooden beams, furnishings of the highest quality and indulgent little extras, the Alpina Gstaad is the epitome of alpine chic. Despite visiting in summer, I could just imagine how The Alpina Gstaad would provide the perfect luxury retreat after a bracing day of skiing on the slopes.

A Cozy Haven The junior suites at the Alpina boasted both quality and quantity. With a large lounge area, a sumptuous bed, quirky artwork and Acqua di Parma toiletries, it truly was a luxurious home-from-home. An expansive balcony stretches along the entire width of the suite which is entirely private and out of sight to all other guests. Overlooking green fields and mountainous landscapes, the only sound you can hear is the atmospheric rattle of the Alpine cowbells.

A central electronic panel controls everything in the entire room, from lighting the fireplace to closing the black out blinds. Like many others, I always think the bed is a true hallmark of a hotel and a great way to measure the level of luxury. My king size bed was dressed in incredible Egyptian cotton sheets decorated with the Alpina Gstaad logo, an example of immaculate attention to detail that runs throughout the whole hotel.

MEGU and The Michelin Star The three main restaurants at The Alpina Gtaad are Michelin Starred restaurant Sommet, trendy Japanese eatery MEGU and traditional Swiss alpine restaurant Swiss Stubli. Swiss Stubli is only open during the winter seasons, but I was lucky enough to experience the other two. The six-course tasting menu at Sommet featured fresh local produce and creative food pairing combinations such as pigeon breast with blueberry risotto. The risotto was weird and wonderful but tasted utterly divine.

My favourite, however, was MEGU. Our 5-course tasting feast included Carpaccio of Yellowtail with Kanzuri Sauce, Carpaccio of red tuna with spicy miso, crispy Kanzuri shrimps, a sushi selection and Kagero Wagyu beef. The sushi was delicious but the tastiest dishes were the curried shrimp tempura and the beautifully presented Wagu Beef sizzling on a hot plate.

Alpina Life Cuisine As part of its springtime incentive, the hotel offers an additional Alpina Life menu made up of deliciously fresh, organic and healthy dishes. I ordered from this menu for

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both lunches at the hotel and enjoyed the organic salmon with fresh greens and a king prawn and quinoa salad with mandarin slices. Both dishes proved that healthy eating can be absolutely delicious as well as leave you feeling satisfied and pleasantly full. Having the Alpina Life menu on offer makes it easy for guests to make healthy choices if visiting for a detox or a health kick.

Breakfast is another food offering that cannot be overlooked at the Alpina Gstaad. The choice of healthy foods including seeds, nuts, museli and yoghurts on the buffet was a refreshing change to most over-indulgent breakfast buffets. Fresh omelettes cooked to order were served in the blink of an eye and of course there was the option to go for the full cooked breakfast.

Six Senses Spa Another huge attribute of The Alpina Gstaad is that it is home to its very own Six Senses Spa. I was treated to 2 treatments during my stay, The Divine Facial and The Signature Six Senses Massage. The signature massage was a full body experience like no other, incorporating blissful stretches and pressure points within the massage.

The facial was the most sensual treatment I’d ever had, with my holistic therapist going much more than just skin-deep. You could tell the therapists loved what they did, which made the experiences all the more enjoyable. I was totally blown away by the facilities too, which include an indoor pool up-lit with soothing colours, two jacuzzis, a state-of-the-art gym, juice bar, salt room, steam room, relaxation water bed rooms, hot and cold plunge pools and more.

The Verdict My stay at The Alpina Gstaad was absolutely flawless from start to finish. My treatments combined with the fresh mountain air, yoga, workouts and deep sleeps meant I left feeling totally relaxed and rejuvenated. The service, hospitality, facilities, food and rooms bring you the ultimate in Alpine luxury and I would recommend The Alpina Gstaad to anyone looking for a unique luxury mountain retreat that is equally as beautiful in summer as it is in winter. I could have stayed for days.

EasyJet flies to Geneva from 14 UK airports with prices starting from £19.74 per person (one-way, including taxes and based on two people on the same booking). www.easyjet.com Rates at The Alpina Gstaad start from £395 per room per night based on two people sharing a Deluxe Room Schönreid. Prices include breakfast, access to Six Senses Spa facilities, parking, services charges, taxes and VAT. www.thealpinagstaad.ch

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The Springboard Charity is a pioneering organisation that helps unemployed and disadvantaged youths to find life long careers within the hospitality industry. The Nth Degree Club caught up with Anne Pierce MBE, Chief Executive of Springboard, as the charity marks its 25th anniversary.

Springboard has been going for 25 years and you have been leading it for 18 of those.

What’s the driving factor?

It’s simple really, The Springboard Charity concentrates on three things to make a lasting difference to peoples’ lives all over the country, helping young people achieve their potential; supporting unemployed people of any age into work; and helping people who face what can seem insurmountable barriers into sustainable, worthwhile employment which helps turn their lives around.

What sort of barriers are we talking about?

All sorts, but typically, people from generations of unemployment, where being out of work is the norm. They find it very difficult to break the cycle and usually lack role models and opportunity.

Similarly, ex-offenders, lone parents, carers, refugees or people with disabilities, illness or coming out of the care system all face barriers.

Why is it so important to help marginalised people?

We want to help break the cycle of financial deprivation and provide the opportunity for people to develop the confidence, skills, motivation and support they need to escape the poverty trap. One of the best ways to combat this is through providing the opportunity for employment.

We help people discover their talents, nurture their skills, make them believe in themselves and support them into worthwhile careers in hospitality, tourism

and leisure.

How does Springboard help?

The hospitality industry offers a massive range of opportunities to succeed no matter what level so we want to use this to help young people achieve their potential. We know young people learn about potential careers from a multitude of sources, from websites and social media to more traditional things like careers fairs and magazines, TV and radio. But the most important areas are industry visits, talks from people in great jobs and most importantly work experience.

What specific initiatives has Springboard created to help young people get into the hospitality industry?

We offer a range of resources in schools through our teachers’ website ResourceGateway and run programmes like FutureChef which teaches young people to cook. We believe cooking is a life skill that excites them about becoming Chefs. FutureChef has been going 15 years and each year some 8,000 young people benefit and it provides a fantastic talent pipeline into the industry.

How can people help or get involved?

Work like this obviously needs money and fund raising is always challenging, so we welcome support from people willing to get involved in our exciting range of fund-raising events. There’s also the option of adopting Springboard as a Charity, becoming one of our Donor Patrons, Corporate Sponsors or Business Partners.

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Stacie Current Job: Apprentice Chef at HMS Drake “I got through to the National Final of FutureChef in 2012 and through that got offered an apprenticeship with Compass at their Chef’s Academy. I’ve now got my NVQ L2 in Professional Cookery and got to the finals of the Apprentice of the Year Competition. All this is because of FutureChef” Ruth Current Job: Commis Chef at The Ritz Hotel, London “I am working in one of the best hotel kitchens in the world thanks to FutureChef. I got my passion for cooking from FutureChef, I am in the Ritz because of Springboard and I have had some brilliant opportunities to cook, meet inspirational icons (like Raymond Blanc, Brian Turner CBE and John Williams MBE) and get unbelievable support and opportunities” Newton Current Job: Commis Waiter at Duck & Waffle, London “I was in prison for 6 years and came out feeling pretty low, I had no direction, lacked skills and confidence and was at a complete loss. I got on the 5 week Galvin’s Chance Programme run by Springboard and it’s changed my life. Most people with my background crave a proper chance to turn their lives around, Springboard gave me that chance; it gave me focus. My mentor provided sound advice that’s stayed with me. I feel better about myself. This is a tough industry and I feel I can succeed – if I can do this, I can do anything”

For more information please visit www.springboard.uk.net The Springboard Charity, 44 Copperfield Street, London SE1 0DY Tel 020 7921 0420 springboard.uk.net

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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 Willian Kent Room - The Ritz Hotel 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 - Picadilly Circus Cafe Royal - Picadilly Circus Chakra - Notting Hill Chez Bruce - Wandsworth The Delaunay - Aldwych Hakkasan - Hanway Place Kaspar’s - The Savoy L’Anima - Moorgate Le Manoir Aux Quat ‘Saisons - Oxford Mosimanns - Belgravia Nozomi - Chelsea The Playboy Club - Park Lane Quince - The Mayfair The Vinyard - Newbury 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 - Trafalger Hotel

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

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Book Three Private Dining Rooms Ametsa – The Halkin Hotel China Tang – The Dorchester Coya Grace Café - Belgravia The Grosvenor House Apartments 1 Lombard Street Marcus – The Berkeley Hotel 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

private dining ro o m guide

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Guide price of wine list Wines starting at £30.00 per bottle. Champagne starting at £74.00 per bottle Room hire cost No room hire charge in the private dining room.

Minimum spend No minimum spend at breakfast and lunch.

Minimum spends at dinner vary depending on day of the week, but between £2000 and £3000.

Interesting Fact Aqua Shard is the only space within The Shard to have a stunning triple height glass atrium. The design of the restaurant is inspired by the quintessentially British elements of gin and tea and the fabrics used are Liberty prints, of the peacock designed in 1887 and a classic William Morris.

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Level 31, The Shard, 31 St Thomas Street, London SE1 9RY Tel: 0203 011 3231 Email: shardevents@ aqua-london.com Restaurant opened 2013 Name of Private Dining Room The Private Dining Room Location of Private Dining Room In the ‘Tea Wing’ of the restaurant facing south east with stunning views of Tower Bridge.

Seating Capacity of Private Dining Room Up to 24 guests seated Guide price of set menus per head Breakfast from £35.00, Lunch from £45.00, dinner from £65.00

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Guide price of wine list Wines starting at £20.00-£650 per bottle Champagne starting at £55.00-£295 per bottle Room hire cost No room hire charge. However the minimum guests required are 5.

Minimum spend £1000 (More in Nov/Dev) Interesting Fact Boulestin’s Head Chef Lerrico Messina remains true to the traditional methods and principles of an era gone by of elegant French cuisine.

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5 St James’s Street, London SW1A 1EF Tel: 0207 930 2030 Email: nk@boulestin.com Restaurant opened 2013 Name of Private Dining Room The Private Dining Room Location of Private Dining Room The Private Dining Room is located downstairs Seating Capacity of Private Dining Room 8 - 40 guests Guide price of set menus per head From £45.00 per head

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Guide price of set menus per head Depending on menu choice, from £65.00 per person Guide price of wine list From £25.00 inc vat Room hire cost £450 lunch and £500 dinner for private dining £250 lunch and £350 dinner Chef’s Table Minimum spend Chef’s table min spend £750 lunch and £900 dinner Private dining room min spend £1600 lunch and £1800 -£2200 dinner Interesting Fact See website Awards Restaurant of the Year No. of Michelin stars 1 3 AA rosettes

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24th Floor, 25 Old Broad Street, London, EC2N1HQ Tel: 02078777703 Email: reservations@ citysociallondon.com Restaurant opened 2013 Name of Private Dining Room Private room and Chef’s Table Location of Private Dining Room Next door to the bar and restaurant Seating Capacity of Private Dining Room Private Dining Room has capacity for up to 24 guests Chef’s Table with capacity for up to 10 guests

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Champagne starting at £52.00 per bottle Room hire cost No room hire charge.

Minimum spend BOARDROOM Breakfast 07:00-10:30 Minimum spend £1000 Lunch 12:00-16:00 Minimum spend £2400 Dinner 18:30-23:30 Minimum spend £2400 Interesting Fact Fortnum’s began in 1707, when royal footman William Fortnum set up shop in St James’s with his landlord, Hugh Mason. Since then Fortnum & Mason has been an intrinsic part of the nation’s history and has a fascinating story to tell.

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181 Piccadilly London W1A 1ER Tel: 02077348040 Email: private.dining@ fortnumandmason.co.uk Restaurant opened 1707 Name of Private Dining Rooms The Boardroom Location of Private Dining Rooms The Boardroom (5th floor) Seating Capacity of Private Dining Room The Boardroom (20 seated, 30 standing) Guide price of set menus per head 3 courses £45.00 - £90.00 per head Guide price of wine list Wines starting at £19.50 per bottle

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Champagne starting at £60.00 per bottle Room hire cost No room hire charge.

Minimum spend No minimum spend required but guests using the vaults must order from the Vault menu.

Interesting Fact Gymkhana is inspired by Colonial Indian gymkhana clubs, set up by the British Raj, where members of high society came to socialise, dine, drink and play sport.

Awards Restaurant of The Year 2014 No. of Michelin stars 1 (2014)

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42 Albemarle Street, London, W1S 4JH Tel: 02030115900 Email: info@ gymkhanalondon.com Restaurant opened 2013 Location of Private Dining Room Both are located on the lower ground floor Seating Capacity of Private Dining Room The small vault sits up to 9 people The large vault sits up to 14 people Guide price of set menus per head Vault menu 7 course £75.00 Guide price of wine list Wines starting at £25.00 per bottle

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Guide price of wine list Wines from £20.00 per head Champagne starting at £60.00 per bottle.

Room hire cost Price on application Minimum spend Price on application Interesting Fact The Boardroom Private Dining Room is filled with wall cabinets showcasing a fascinating collection of Holland & Holland’s finest guns.

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33 Bruton Street, Mayfair, W1J 6HH Tel: +44 (0) 2074994411 Email: john.stevenson@ hollandandholland.com Name of Private Dining Room The Boardroom Location of Private Dining Room The Boardroom is located on the lower ground floor of the Holland & Holland flagship Mayfair showroom.

Seating Capacity of Private Dining Room Up to 12 people Guide price of set menus per head From £50.00 per head

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Guide price of wine list Wines starting at £25.00 per bottle Champagne starting at £58.00 per bottle Room hire cost No room hire charge (excluding Christmas) Minimum spend From £1500 Date dependant Interesting Fact L’Escargot opened in 1927 is London’s oldest and most glamorous French restaurant.

Awards AA Double rosette 2014

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48 Greek Street, W1D 4EF Tel: 020 7439 7474 Email: Annabel@ lescargotrestaurant.co.uk Restaurant opened 1927 Name of Private Dining Room Salon Vert Library Location of Private Dining Room First Floor Seating Capacity of Private Dining Room Salon Vert - 40 Library - 40 Guide price of set menus per head From £40.00 for 3 courses

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menus from £30.00 for 3 courses including a glass of Champagne Guide price of wine list Wines starting from £25.00-£1750 per bottle.

Champagne starting at £60.00-£475 per bottle Room hire cost No room hire charge.

Minimum spend The Pepys Room has a £2000 minimum spend. Other minimum spends range from £300-£1250 depending on the size of the dining room Interesting Fact Samuel Pepys was born at the same historical address as Lutyens Restaurant on 23 February 1633. The restaurant is designed by Sir Terence Conran and art from his private collection is displayed throughout the restaurant and club.

Awards Certificate of Excellence 2014 World’s Best Wine list 2014 2 AA Rosettes 2014/15

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85 Fleet Street , London, EC4Y 1AE Tel: 0207 5838 385 Email: info@ lutyens-restaurant.com Restaurant opened 2009 Name of Private Dining Room The Pepys Room Location of Private Dining Room The Pepys Room and a variety of private dining rooms all of different sizes are located on basement level of the restaurant Seating Capacity of Private Dining Room The Pepys Room has capacity for up to 40 for a seated dinner or 100 for a standing drinks party. The additional dining rooms range from 6 to 26 for a seated dinner.

Guide price of set menus per head Lunch menus from £23.50 for 2 courses or £27.50 – 3 courses. Dinner

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Champagne starting at £72.00-£3500 per bottle Room hire cost No room hire charge Minimum spend £2000 + Service charge or £2500 + service charge with the Chef Interesting Fact This exclusive space has a state-of-the-art show kitchen where the Chef can prepare your meal for you and your guests. The menu features Italian food created with passion and flare, inspired by and infused with bold Neapolitan and southern Italian flavours. Massimo’s was designed by David Collins Studio.

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10 Northumberland Avenue London WC2N 5AE Tel: +44 (0)20 7321 3039 Email: privatedining. london@corinthia.com Restaurant opened 2011 Name of Private Dining Room Massimo Private Dining Room Location of Private Dining Room To the left of the bar in Massimo Restaurant Seating Capacity of Private Dining Room Up to 20 guests Guide price of set menus per head Seasonal Private Dining Menu – £60.00-£80.00 Guide price of wine list Wines starting at £25.00£4100 per bottle

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Room hire cost Depends on the day of the week.

Minimum spend Depends on the day of the week.

Interesting Fact Moti Mahal is located on the fringe of the theatre district in Covent Garden.

The restaurants’ focus on the Grand Trunk Road in North India is unique on the London dining scene having a modern, unfussy décor that is anchored by an open Tandoor kitchen allowing the guests to watch the fascinating cooking process.

Awards ‘Best newcomer Award’ 2007 Cobra Good Curry Guide’ ‘Best Indian restaurant 2010-Asian Voice political Award’ Additional information Guest toilet access is located through the private room, making this a semi-private space.

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45 Great Queen Street Tel: 0207 2409329 Email: marketing@ motimahal-uk.com Restaurant opened July 2005 Name of Private Dining Room 1 Location of Private Dining Room Basement floor Seating Capacity of Private Dining Room The main restaurant accommodates up to 75 guests seated and 150 standing; the semi-private dining room accommodates up to 45 guests seated and 80 standing.

Guide price of set menus per head 3 courses £35.00 - £48.00 per head Guide price of wine list Glass £7.00- £14.50 Bottle £40.00-£480

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Guide price of wine list Wines starting from £34.00 per bottle Champagne starting from £68.00 per bottle Room hire cost £250 Interesting Fact The Chef’s Table features bespoke menus designed by our Executive Chef Henry Brosi. Our Sommeliers will then create a wine pairing based on the guests dishes

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53 Park Lane, London W1K 1QA Tel: 0207 319 7052 Email: Lucy.sikora@ dorchestercollection.com Restaurant opened 1931 Name of Private Dining Room The Chef’s Table Location of Private Dining Room Main hotel kitchen, lower ground floor Seating Capacity of Private Dining Room 12 guests Guide price of set menus per head From £120 for lunch and £150 for dinner

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included in cost of a shooting day Guide price of wine list Prices on request or included in cost of a shooting day Awards One of the UK’s top 10 shoots

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Salperton, Gloucestershire Tel: 01242 870391 Email: sporting@coley.co.uk Seating Capacity of Private Dining Room The Lodge can seat up to 20 people Guide price of set menus per head Prices on request or

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Up to 40 guests for cocktail receptions Guide price of set menus per head 3 courses £70.00 - £95.00 Canapés from £12.00 per person Guide price of wine list Wines starting at £38.00£1800 per bottle Champagne starting at £72.00-£545 per bottle Room hire cost £500 Minimum spend £3500 Interesting Fact With newly appointed Parisian Chef Amandine Chaignot heading up the kitchen, the menu is international with Mediterranean and French influence

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252 High Holborn, London WC1V 7EN Tel: +44 (0)20 3747 8620 Email: mirrorroom@ rosewoodhotels.com Restaurant opened 2013 Name of Private Dining Rooms The Dining Room The Living Room Location of Private Dining Room Set within the Mirror Room The Rosewood London Seating Capacity of Private Dining Room 2 Private Dining Rooms: The Dining Room – 14 guests with a live open kitchen for interactive dining experiences The Living Room – 22 guests; intimate lounge for casual drinks reception

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Guide price of wine list Wines starting at £26.00 per bottle Champagne starting at £69.00 per bottle Room hire cost No room hire charge Minimum spend Between £800 - £1500 Interesting Fact The Orrery is located on the first floor of a converted stable block in the heart of Marylebone Village. Like the intricate cosmological model that lends its name, the restaurant is redolent with attention to detail and elegance. An orrery is a model of the solar system named after the 4th Earl of Orrery.

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55 Marylebone High Street, London, W1U 5RB Tel: 0207 6168000 Email: orreryreservations@ danddlondon.com Restaurant opened 1997 Name of Private Dining Room N/A Location of Private Dining Room The restaurant and private dining room are both located on the first floor Seating Capacity of Private Dining Room The private dining room can seat a maximum of 18 people Guide price of set menus per head 3 courses menus range from £45.00 - £55.00 per head

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Guide price of wine list Wines starting at £50.00 - £600 per bottle based on 10 people Champagne starting at £73.00 per bottle Room hire cost £1200 - £1500 Minimum spend No minimum spend Interesting Fact A compelling history lies beneath The Stafford London within its 380 year-old wine cellars, built in the 17th Century by Lord Francis Godolphin, and used as an air-raid shelter in WWII. Gino Nardella, The Stafford’s Master Sommelier (one of only 250 in the world) has been with the hotel for 37 years.

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The Stafford London, 16 - 18 St James’s Place, London SW1A 1NJ Tel: 0207 518 1104 Email: meetingsandevents@ thestaffordlondon.com Restaurant opened The wine cellar is 360 years old Name of Private Dining Room The Stafford Wine Cellar Location of Private Dining Room The Wine Cellar Seating Capacity of Private Dining Room The Wine Cellar with capacity for up to 44 guests Guide price of set menus per head 3 courses £62.00 - £150 per head

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Guide price of wine list Wines starting at £24.00 per bottle Champagne starting at £45.00 per bottle Room hire cost No room hire charge (excluding Christmas) Minimum spend Mon – Wed £2000 Thurs - Sat £3500 Sun – No min spend Interesting Fact The restaurant was named after the Italian clown “Toto” and is located in the Grade II listed Walton House in Knightsbridge.

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Walton House, Lennox Garden Mews, Off Walton Street, London SW3 2JH Tel: 0207 589 2062 Email: reservations@ totorestaurant.com Restaurant opened 2014 Name of Private Dining Room The Mezzanine Location of Private Dining Room The private dining room is located on the mezzanine and is semi-private Seating Capacity of Private Dining Room The private dining room has capacity for up to 28 guests Guide price of set menus per head 3 courses available at £50.00 - £60.00 per head

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Guide price of wine list Wines included in the price of set menu Minimum spend $1500 Interesting Fact The Chef’s Table occurs once a week with our Executive Chef who joins 12 guests for dinner and discourse; with ingredients, preparation and inspiration explained in a convivial atmosphere. A window overlooking the table allows guests to immerse in the tension and creativity of the kitchen.

Awards World Travel Awards – Australia’s Leading Resort 2014

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One&Only Hayman Island, 1 Raintree Avenue Hayman Island 4801, Queensland, Australia Tel: +61 7 4940 1234 Email: reservations@ oneandonlyhaymanisland .com Restaurant opened 2014 Location of Private Dining Room Set in the heart of The One&Only Main Kitchen, guests are immersed in the excitement and creativity surrounding every meal.

Seating Capacity of Private Dining Room One&Only Hayman Island Chef’s Table has capacity for up to 12 guests Guide price of set menus per head 5 course menus with matching wines available for $450 per person

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-£50.00 per bottle. Champagne starting at £85.00 per bottle Room hire cost No room hire charge Minimum spend £1000 for private hire til 10pm. £5000 for private for the evening.

Interesting Fact All bartenders are skilled mixologists with focus on the quality of drinks and top DJs that are often accompanied by live percussion.

wine. Cheese & charcuterie is optional at £15.00 per head plus £100 sommelier fee per hour Guide price of wine list A wide selection of wines are available to purchase in store and start from £14.00 per bottle Room hire cost £75 per person for small parties. £1000 - £4000 min spend on wine for parties 10 – 50 people Interesting Fact Hedonism is home to over 4500 wines available to taste & buy Awards Decanter London Wine Merchant of The Year 2013

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158 Old Brompton Road, London SW5 0BA Tel: 020 7259 2577 Email: southken@ eclipsebars.com Bar opened 2002 Name of Private Space The Club at Eclipse Capacity of Private Room 120 Guide price of Cocktails Cocktails from £10.00 Guide price of wine list Wines ranging from £25.95

3 – 7 Davies Street, London, W1K 3LD Tel: 020 7290 7870 Email: paul@ hedonism.co.uk Bar opened 2012 Name of Private Space The Wine Tasting Table and The Whisky Tasting Table Position of the bar The main wine tasting area is located downstairs Capacity of Private Room The wine tasting area has capacity for 2 to 50 guests Guide price of wine tasting Wine tasting evenings start from £75.00 per person for

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Champagne starting at £130 per bottle Room hire cost No room hire charge.

Minimum spend £3000- £5000 Interesting Fact With sumptuous décor, a strong heritage and an unrivalled Mayfair location, The Rififi Club is a Private Members’ Club for people ‘in the know’.

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15a Hay Hill W1J 8NX Tel: 0207 499 9260 Email: reservation@ rifificlub.com Bar opened 2014 Capacity of Private Space 75 at full capacity Guide price of cocktails Cocktails from £12.5016.00 each Guide price of wine list Wines starting at £55.00 per bottle

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Champagne starting at £65.00-£240 per bottle Room hire cost Minimum spend fees apply Minimum spend £1500 but rate vary depending on, size of party, day and length of booking Interesting Fact Opium is an oriental speakeasy bar hidden in the heart of Chinatown.

Spread across three floors and multiple rooms, Opium serves exquisite cocktails, Chinese tea and Dim Sum. Awards Nominated Top 50 Bars in the World 2013

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The Jade Door, 15-16 Gerrard Street, W1D 6JE Tel: 020 7734 7276 Email: info@ opiumchinatown.com Bar opened December 2012 Name of Private Space Peony Location of Private Bar Peony is located on the first floor Capacity of Private Bar 8 – 25 guests Guide price of cocktails Cocktails from £11.50£26.00 each Guide price of wine list Wines starting at £28.00£50.00 per bottle

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sipsmith distillery 83 Cranbrook Road, London W4 2LJ Tel: 020 8747 0753 Email: alexander@ sipsmith.com Distillery opened 2009 Location of space Gin Distillery in a Car Park/ Warehouse Capacity of Space 100 people Guide price of bottles and cases Gin and vodka from £5.00-£50.00 per bottle Area hire cost £600+ Optional extras with private hire Tours, masterclasses, private dining and much, much more...

Interesting Fact Sipsmith? Why ‘Sipsmith?’

Well, much as wordsmiths like to craft all things wordical, they craft all things sippical. Like gin. Having set up the first copper distillery in London since 1820, they’re on a mission to bring gin of uncompromising quality and character back to the city where it earned its name.

Awards Observer Food Monthly Award: Best newcomer 2010; 4th top trending global gin brand (as voted for by the World’s 50 Best Bars 2014 and 2015; their gin has won over 30 international awards

Issue 04 Volume 03 Summer 2015 Priceless, however, where sold UK £75 UAE Dirham 450 USA $150 Euros100

DUBAI

THE WORLD’S LEADING PRIVATE DINING GUIDE

With plans to launch the club in 10 cities by the end of 2016, why did The Nth Degree choose Dubai as its first overseas location?

gateway the east

By Rishard Camball, Patron of The Nth Degree Club Dubai

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Over the past few years, London and Dubai have become intrinsically linked as two international business hubs.

With more daily flights between Dubai and London than any other route in the world, it’s clear to see that there is a continuous demand for these two cities to stay connected.

I first met Nth Degree Founder Robert Walton after attending a selection of London Nth Degree events. It was in London that Robert first told me of his plans to bring The Nth Degree Club to Dubai, which I was extremely interested to hear more about.

After living in Dubai for 20 years, I have been fortunate enough to watch it rapidly develop into one of the most cosmopolitan and international cities in the World. It is for this reason that I could immediately see The Nth Degree Club becoming a great success in Dubai.

Along with the growing opportunities in terms of hospitality and luxury lifestyle, The Nth Degree Club could not have chosen a better time to launch in Dubai.

With business and trade coming in from both the East and the West, Dubai is an international melting pot of people, platforms and professions. I believe this is what makes Dubai such an inspiring and fast-paced place to be. As The Nth Degree Club expands internationally to cities such as Hong Kong and Mumbai, Dubai will continue to act as a powerful and well-connected gateway to the East.

Private dining is at the core of The Nth Degree Club’s concept, so it was paramount that the first overseas location was a place with a rich and diverse restaurant scene. Dubai is known for its opulent Middle Eastern hospitality, which aligns perfectly with The Nth Degree’s high standard of dining and service that was originally established in London. Thanks to the ever-growing choice of luxury hotels and restaurants in Dubai, there is myriad of private dining opportunities for The Nth Degree Club to enjoy.

Top international chefs such as Wolfgang Puck, Gordon Ramsay, Nobu Matsuhisa, Vineet Bhatiam, Marco Pierre White and Giorgio Locatelli have all recognised the opportunity in Dubai and subsequently opened restaurants here. Another Chef to recently launch a new restaurant in Dubai is pioneering British Chef Jason Atherton, who happens to be the cover star chef of this issue of The Nth Degree Book.

These are just a few of the reasons why it made perfect sense for Dubai to be The Nth Degree’s second city after London. Since the Dubai launch in November 2014, The Nth Degree Club Dubai has received an incredibly positive response and the membership base is growing daily. The Nth Degree Club now offers the most coveted, exclusive and innovative membership club in Dubai and I am thrilled to be part of this Global network as it continues to evolve.

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patrons and founder members of the nth degree dubai

Thierry Antinori Executive Vice President and Chief Commercial Officer of Emirates Airlines.

Bio: Thierry joined Emirates in October 2011 as Executive Vice President for Passenger Sales Worldwide. Thierry’s career spans more than 25 years in the aviation industry, which has included senior commercial positions at both Lufthansa and Air France. He began his career with Air France and was responsible for regional sales and route management across Europe before becoming Executive Assistant to the President and then Director of Air France for Germany.

Testimonial: “In the last few years I have seen Dubai become one of the most dynamic cities in the World. The city is no longer solely

Dr. Hamed Bin Mohamed Khalifa Al Suwaidi Executive Director Gulf & International of The National Bank of Abu Dhabi.

Bio: Dr. Hamed Bin Mohamed Khalifa Al Suwaidi was born and raised in the Emirate of Abu Dhabi, United Arab Emirates. Dr. Al Suwaidi is a Liveryman of The Worshipful Company of International Bankers and a Freeman

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a trading hub, financial hub, an aviation and a tourism hub, it is also now developing as a leading lifestyle hub.

Seeing The Nth Degree Club become recognised as one of the most unique dining clubs in Dubai is great news.

It’s wonderful to see such a reputable figure from the gastronomy and hospitality world such as Robert Walton MBE arriving here in Dubai. A club like The Nth Degree can only contribute to the amazing lifestyle hub that Dubai is becoming. It gives people one more opportunity to connect, meet in Dubai and its venues of diversity, unity and excitement. All of the things that define Dubai”.

of the City of London. He is a Patron of the National Portrait Gallery in London and also President and Patron of the N2N Gallery in Abu Dhabi.

Testimonial: “I have spent some memorable times with Robert Walton in England and I look forward to spending more time together in the UAE. It is a privilege and honour to be part of The Nth Degree Club and I look forward to sharing some great ideas for the future of the Club”.

Co-owner of Nikki Beach St Tropez and Co-Creator / Owner of Muse Hotels de Luxe Group.

Bio: For the past 17 years, Adrian has worked in the financial industry for banks such as Société Générale, Citigroup, HSBC, Deutsche Bank and Goldman Sachs Middle East. His training, professional career and background in owning, structuring and managing hospitality businesses for the past 12 years for his own account, has given Adrian vast expertise and a large network in the hospitality industry.

Testimonial: “As a person who is passionate about the hospitality industry, I am honoured

Rudi Jagersbacher

Bio: Hilton Worldwide Middle East & Africa President Rudi Jagersbacher has topped the Hotelier Middle East Power 50 list for the second year running.

He is the first person to be ranked at number one twice since the Power 50 was introduced six years ago. Hilton Worldwide currently boasts the Middle East’s biggest pipeline with 52 hotels under contract, totalling more than 17,308 rooms.

Adrian Jossa

President MEA at Hilton Worldwide

Patrice Gouty

Managing Director of Utopia

Nirj Deva British and European Member of Parliament

to be closely involved in The Nth Degree Club Dubai. The Nth Degree Club offers Dubai exactly what it offers London: a VIP platform for food-loving business professionals in a private dinning environment, where clients and chefs spend time together, enjoying tailored dishes and great wines, discussing business and many other topics. It is my favourite way of combining lovely food and human experiences. Dubai needs a club such as The Nth Degree to enhance the local food and beverage environment”.

Testimonial: “I am delighted to be a part of The Nth Degree Club Dubai and to be part of this ever-expanding global brand that now has a strong presence in the UAE. It’s fantastic to see companies like The Nth Degree Club setting up in Dubai as it reinforces Dubai’s position as a leading International hub for business as well as dining. I look forward to watching the progress of The Nth Degree Club Internationally and also to being a part of the Club’s Dubai events”.

Bio: Previously Operations Manager of Lifestyle and Fine Dining at EMAAR Group, Patrice Gouty has been in the heart of the International hospitality and nightlife industries since 1994.

Patrice also previously managed The Sanctuary Hotel and The Delano Hotel on Miami’s South Beach and has worked for The Hakkasan Group and Crystal Clear Group. Patrice was personally asked by Ian Schraeger to revamp the entertainment side of The Delano Hotel

and bring it back to what made it a success in the first place. Patrice is now based in Dubai and has launched his own hospitality/consultancy company.

Testimonial: “It is a real pleasure to be a part of such an exciting, fresh and innovative concept within Dubai’s hospitality industry such as The Nth Degree Club. I wish The Nth Degree Club every success as they launch in Dubai and continue to grow Internationally”.

Bio: Nirj was born in Sri Lanka (Ceylon) to a business and political family. His grandfather was a Senator in the first independent Parliament and one of Sri Lanka’s most prominent businessmen.

Following in his family’s footsteps, Nirj has represented South East England in European Parliament since 1999 and was a Member of Parliament in the British House of Commons from 1992-1997. He was the fourth Asianborn person to be elected as a Member of the House of Commons and was also the first Asian-born person to be elected as a Conservative member of the European Parliament. In addition,

Nirj was the first Asian-born person to be elected to the Conservative Benches as HM Deputy Lieutenant. He has been knighted by The Pope and is a Candidate to be Sec Gen of the UN, EU Chm on the Korean Delegation (North and South).

Testimonial: “It is a pleasure to be a Founder Member of The Nth Degree Club Dubai. London is a leading lifestyle hub and evidently the food capital of the World, but closely following London is Dubai, which is also fast becoming a leading food capital on the global map. I am delighted to see a quintessentially British brand such as The Nth Degree Club coming to Dubai”..

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The 19th November 2014 marked the official launch of The Nth Degree Club Dubai with a spectacular VIP soirée in The Palm Garden of The Park Hyatt.

With a guest list full of Dubai glitterati, The Nth Degree Club was pleased to host an evening of celebration and splendor behind the private doors of The Park Hyatt’s Palm Garden. The Nth Degree Club was also thrilled to welcome many London members to the launch party, who had kindly flown from the UK capital, to show their support and be a part of the action.

The evening was hosted by Nth Degree Founder Robert Walton MBE, with the support of Dubai-based International Sales Director India Abadee, Nth Degree Editor in Chief Andie Jones and Group Editor Jessica Gibson. The Nth Degree Club Dubai was proud to partner with corporate members Rolls-Royce for the evening. Special guests from the Rolls -Royce Dubai team were in attendance on the night and kindly provided a white Rolls-Royce for the occasion. Additional partners on the night also included The Park Hyatt Dubai, Laurent Perrier Champagne and African Eastern.

The launch party was the main event of The Nth Degree Dubai launch week, which included a series of events in some of Dubai’s most dazzling venues.

During the same week the Nth Degree Club Dubai also hosted an unforgettable dinner at the newly opened Zeta

Restaurant at The Address Downtown.

Overlooking the Burj Khalifa and in perfect view of the fountain show, Nth Degree members and guests enjoyed an al-fresco dining experience sampling the finest sushi in an electric atmosphere.

The club also hosted an opulent Friday brunch at Al Qsar and attended the launch party of Pier Chic also within Al Qsar.

The Park Hyatt Hotel is a five star hotel adjacent to the World-famous Dubai Creek Golf & Yacht Club. Boasting 225 luxury rooms and suites, the resort offers unparalleled elegance and spectacular views of Dubai Creek and Marina.

The hotel is home to an inspired assortment of award-winning Dubai restaurants and lounges including the signature French brasserie Traiteur, The Thai Kitchen, Café Arabesque, The Terrace and The Lobby Lounge. The Park Hyatt’s beautiful Palm Garden is available for private event hire as well as a selection of other private spaces and conference rooms.

Special thanks to all of the guests for attending The Nth Degree Dubai launch and to TOH PR for assisting with the organisation of this memorable event.

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waldorf style

Inspired by the palaces of the Arabian Peninsula and perched on the northernmost tip of the UAE, The Waldorf Astoria Ras Al Khaimah is the perfect place to escape the hustle and bustle of Dubai and Abu Dhabi.

The setting of this landmark hotel is matched by its unparalleled dining facilities.

With four outstanding restaurant concepts, it is the perfect destination for the foodie traveller looking to indulge in a diverse range of dining experiences.

Peacock Alley A famed Waldorf Astoria tradition, Peacock Alley, is an impressive signature lounge with all the signs of the magnificent parading that is associated with the peacock. Serving the World’s finest coffees and light bites, the lounge is a fabulous meeting place throughout the day where Waldorf signature dishes are served, including the renowned Waldorf Salad. Peacock Alley is also home to another signature Waldorf Astoria attribute, a legendary and distinctive timepiece clock designed and built by Smith of Derby.

Lexington Grill With the theme taken from extravagant US steak houses and the famed street in New York, this ground floor bespoke dining room is a refined eatery with a delicious unassuming menu of celestial steaks and the freshest seafood flown in from around the World. Chef Lij heads up the team in the kitchen with pride and valour showcasing his unique air-dried beef cuts, which cannot be found anywhere else in the entirety of the Middle East.

Marjan Marjan is an eclectic fusion of traditional

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quirky modern interiors and the finest Middle Eastern Cuisine. With menus created by the famed Joe Barza from Lebanon and art created by Sasan Nasernia, this restaurant is truly a sensation for all of the senses.

UMI A trendy Japanese Restaurant bordered with beautiful Japanese gardens. The vibrant restaurant houses an engaging Teppanyaki grill where master chefs are only too delighted to show off their flair. In a quieter sushi corner resides the resident Sushi and Sashimi Chef, sharing his intricate creations with a plethora of appreciating guests.

Getting Active With so many exceptional dining options, there is no shortage of ways to burn off the food and get active at the The Waldorf Astoria Ras Al Khaimah. Cradled by the crimson Hajar Mountains, the vast expanses of desert and the turquoise waters of the Arabian Sea; adventure is literally on the doorstep. The hotel is home to a luxurious spa experience, an 18-hole championship golf course and a 350m private beach, offering endless environments to truly unwind away from everyday life.

Adventures on Sand and Sea Situated on the west coast of the UAE, the warm blue waters of the Arabian Sea offer the perfect year round temperature for deep sea fishing, fly fishing, parasailing, jet skiing, SCUBA diving, banana and donut rides, wake

boarding, snorkelling, sailing and water skiing. For nature lovers, kayaking in the mangroves of Ras Al Khaimah or at sea, offers an unforgettable experience.

For those who prefer to keep their feet on dry land, the Waldorf’s desert safari explores the spectacular Arabian Desert landscape. Guests can explore this unique crimson terrain and experience a day of excitement and pure adventure driving 4x4 vehicles through the desert and climbing the seemingly endless sand dunes.

World Class Golf Set against the backdrop of the majestic Hajar Mountains in Ras Al Khaimah, the Waldorf Astoria golf resort offers some of the World’s finest golfing experiences.

Designed by renowned golf course architect, Peter Harradine, the course incorporates both open water lagoons and desert landscapes resulting in a stunning par 72 championship course.

Measuring 7,325 yards at full length, the course provides a tranquil setting away from Dubai for the seasoned professional or fledgling enthusiast.

Whether it’s for a weeklong getaway, a weekend break or a day of golf, The Waldorf Astoria Ras Al Khamih offers a tranquil escape from the hustle and bustle of Dubai and is one of the most luxurious properties in the UAE. For more information please visit

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The Nth Degree Club Dubai was honoured to host its first official private dining experience at La Serre in The Vida Hotel. To mark this special occasion, The Nth Degree Club sat down with vivacious Head Chef Izu Ani to discover how he has transformed his vision of classic French food into one of Dubai’s hottest dining venues.

Having grown up in London, where did you first find your passion for cooking French food?

When I was 19 I left my first chef job at The Square in London to go and work in Alsace in Northern France. I worked at three Michelin starred Alberge de L’Ille and then later on the two-Michelin starred La Bastide Saint Antoine in the South of France. It absolutely fueled my passion for French food and was enlightening for me. Even visiting a market in France is so inspirational. It’s where everyone goes to do their weekly food shopping. I find it very romantic in its approach.

How did you come up with the concept of La Serre?

It was a year-long process which involved multiple research trips to France and Italy. I wanted to completely

immerse myself in the culture and bring the essence of Europe to the heart of bustling Downtown Dubai. I wanted to recreate the simplicity of beautiful fresh ingredients on display at the market place, or enjoying a good croissant and coffee on the street as you watch the World go by.

What was the process like to get the restaurant up and running?

I don’t like the word process, it was more of a journey. And it was, as any chef will tell you, a lot of hard work. The most difficult thing for me was learning to work within a huge hospitality group structure like Emaar Hospitality Group.

There were some things that we agreed on and some things that I had to insist on. Coming from an independent restaurant background helped me do this. I think the integrity of the culture

has to be respected when creating a restaurant.

How has the restaurant scene changed in Dubai since you first arrived?

There are certainly a lot of restaurants in Dubai now but there are actually a handful of very good restaurants. When I first arrived there was Zuma and not much else.

How have you felt about the general response to La Serre so far?

We have been fortunate enough to have some very good feedback from guests and we have a lot of regulars who feel more like extended family now. We are always listening to the criticisms and working to improve. The research kitchen, which we are in the process of building, is a big part of that. It will be the first research kitchen in Dubai. I want to continually regenerate what we are doing in La Serre.

Who are your most frequent diners at La Serre?

We have quite an even split between locals and expats. We have some tourists who are recommended to come to the restaurant by friends,

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which is always nice for us. We’ve been lucky enough to have welcomed some very high profile figures too, but to me everyone is important and everyone should have a VIP experience.

The Chef’s Table is described as the ‘piece de resistance’ of The Bistro.

Why did you choose to make your private dining room such a focal point of the restaurant?

In the past, chefs were kind of kept behind closed doors and not really seen, a bit of a dirty secret! I feel very different to that. I think my chefs are artists so I want the guests to really get to interact with them and be totally immersed in the theatre of a busy kitchen.

Do you have any elements of your private dining experiences that are unique to La Serre?

I like to think we cater for the experimental diner, people that want to come and completely hand over the reins to the chefs. We will create the menu for them and they will get to try dishes that we are working on that haven’t even made it onto the menu yet. They will get to give us their feedback and input on the dishes. In the future, this will also include experimental dishes that have been created in the research kitchen.

What do you think is the thing that makes a private dining experience so special?

For me, it’s when all the elements come together. The company, first and foremost can elevate the whole experience. The food should be tasty, the service should be slick and smooth and one thing I personally like is still being able to feel the ambience of the main restaurant in the private room. At La Serre we have the French wooden shutter doors, which means you can

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have them partially open or closed so you still feel the buzz of the restaurant.

Where do you take inspiration from when putting together new menus and creating new dishes?

I travel a lot and always take inspiration from my trips. In the past year I’ve been to Australia, France, Peru and Ethiopia.

Each trip has resulted in something new in the restaurant, whether it’s a dish, an ingredient, a technique, or an understanding of a product that we already have.

Do you have a signature dish on the menu that you love to cook the most?

Trying to pick out one dish from the menu is like choosing between my children!

Each one has different elements that bring me joy when I cook it. The 50-hours cooked short rib is amazing to cook as you have to really handle it well. All the elements have to be exactly right at the start or the result is not perfect after the two days. The smoked salmon tartare, we smoke it ourselves, and if the salt marinade is not completely perfect then the smoking flavours won’t be absorbed to the maximum. The precision keeps me on my toes and I love the reaction from the guests when they try that perfectly executed dish.

How do you think La Serre differentiates itself to other French restaurants in Dubai?

The focus in La Serre is on improving every element that is contained within the restaurant, constantly. The attention to detail has to be faultless when it comes to each bit of the service and the food. To be honest with you though, I don’t look at what others are doing, I just concentrate on what we are doing and how to make it the best it can possibly be.

Which other great chefs are you inspired by and why?

The chef that inspired me the most is my mother. She had such high integrity in what she did and there was always delicious food on the table, however, within the industry it would initially be Phil Howard. The way he handles himself and the respect he has for everyone, from the kitchen porter to the Head Chefs is admirable and he taught me a lot.

Also, Paul and Marc Haeberlin from Auberge de L’Ill. Those two always remain humble and that humility inspired me in so many ways. The restaurant has become an institute and is the one restaurant I would love to have personally opened.

When you’re not busy working hard in the kitchen, how do you like to relax and switch off from working life?

I love to spend time with my family. I have two young boys and we love to cook all together doing family BBQs in the garden when the weather is nice. I’m also a bit of a cycle-fanatic! I can happily cycle over 150km at the weekend and that really helps me to switch off.

Do you have any big plans for expansion or to open any new restaurants in Dubai?

We are looking at potential sites for more Boulangeries in Dubai and are definitely open to other international locations.

A personal dream of mine would be to open a restaurant in New York but also in all the major international cities.

We have the product and the talent, so watch this space!

To find out more about La Serre please visit laserre.ae

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When it comes to luxury brands and prestigious companies, names like Louis Vuitton, Moet Hennessy and Rolls-Royce are on everybody’s lips, but when the conversation turns to premium cigars, there’s only one name spoken; Gurkha.

Words Sue Reddy Silverman Gurkha is known as the finest cigar maker in the World. Housed in a beautifully appointed facility nestled in South Florida, Gurkha Cigars are sought after by the World’s most elite.

They’re coveted by collectors and bona fide cigar aficionados. It was among this exclusive audience that Gurkha became known as the Rolls- Royce of cigars. Some of Gurkha’s renowned fans include Bill Clinton, Middle East royalty and Hollywood’s A-list actors.

Gurkhas were given out by Brad Pitt and Matthew McConaughey at the birth of their children. Sylvester Stallone and Harrison Ford smoke Gurkha’s and many of the wealthiest families in China and Russia hand out Gurkha Cigars at weddings, which is considered to be one of the among the highest honors a company can receive.

Up until most recently, Gurkha’s original premium luxury cigar was the ‘His Majesty’s Reserve.’ The HMR is a rare and special cigar; famous for not only its taste, but for being the World’s most expensive cigar. It’s a blend of a 15year Connecticut Maduro wrapper with 12-year-old Dominican binder and filler that’s aged with one bottle of the World’s finest cognacs, Remy Martin’s Louis XIII. This cognac, which was originally sold only to dignitaries the World over, but now, through Gurkha, it’s available to you. Only 75 boxes are made any given year, adding to its exclusivity; along with its £16,300 a box price tag.

But, according to CEO and Founder Kaizad Hansotia, “The amazing aroma as well as the taste of our ‘His Majesty’s Reserve’ is so unique, it’s something that you will never forget.”

Not satisfied having just one of the World’s most exclusive super premium cigars, Hansotia, once again called upon

his expertise to bring the ‘Maharaja’ to fruition. The ‘Mahajara’ is not an infused cigar, but rather a secret blend of the best quality tobaccos available.

The beautiful maduro wrapper pairs Dominican binder and fillers to create a smooth and sweet taste on the lips. The Gurkha ‘Maharaja’ is medium bodied and, of course, one-of-a-kind as its price tag reveals. It retails for £1,300 a stick and Gurkha once again retains the title for being the finest and most expensive cigar maker in the World.

“The limited edition ‘Maharaja’ has set a new precedent for premium tobacco,” said Hansotia. “We’re excited to be able to pair these rare leaves in such a magnificent and flavourful way. It’s been a while since we first released the ‘His Majesty’s Reserve’ in 1996 and we think this cigar will set a new standard for an exclusively luxurious smoke to become the ‘king’ of all cigars. I couldn’t be more

proud of what we’ve accomplished with the ‘Maharaja.”

As with all luxury premium Gurkha Cigars, the ‘Maharaja’ will be available only in boxes of 10 cigars and in limited release as only 100 boxes will be sold. Also, in keeping with the Gurkha tradition of presenting cigars in unique, award-winning artistic packaging, the ‘Maharaja’ will be presented in an exquisite wooden humidor.

Steeped in legend and rich in history, Gurkha Cigars were named after Nepalese warriors whose bravery impressed the British soldiers. The company was purchased by Hansotia in 1989 with the intention of giving the cigars as unique gifts to customers of his family’s watch business. As a result, the company has been reborn and became one of the most famous brands of luxury cigars in the World. In addition to the World leaders, Global dignitaries, royalty, and celebrities, the United States Special Forces and SEAL Teams are all clients. Having extraordinary quality, premium blends of tobacco and a reputation for unparalleled excellence, Gurkha now offers 48 distinct brands of cigars.

The Gurkha Cigar Group Inc, 6600 Hiatus Road, Tamarac, FL 33321. For information, visit gurkhacigars.com

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Dubai Creek Golf & Yacht Club Voted one of the World’s ‘Top 100 Must-Play Golf Courses’, Dubai Creek Golf & Yacht Club is a golfer’s paradise in the heart of the city. The resort incorporates an 18-hole championship golf course, nine hole par three course, golf academy, seven restaurants, the 225-bedroom Park Hyatt Dubai, 92 residential executive villas and a 121-berth marina.

Dubai Creek Course The par-71 course, measuring 6,967 yards, is a memorable journey from the first tee to the 18th green. The manicured fairways are undulating, demarcated by mounds, date and palm trees and also by water.

Multiple tees ensure that golfers of all levels enjoy their day on the course.

Whilst the length of the tee helps, the premium is certainly on accuracy, especially with approach shots, as most of the greens are multi-tiered with subtle borrows.

The Dubai Creek course sets up for a thrilling finale to a round with its two par four closing holes. The 17th and 18th have the Creek guarding the entire left side of the fairway. While the 17th can be conquered with some smart play, the 18th requires two well-struck shots to find the putting surface in regulation figures. There is water on the left and a long bunker on the right, beyond which is water again. A good drive will still leave

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you with a long iron into the multi tiered and sloping green, which is guarded at the front and right by a body of water.

Dubai Creek Golf Academy and Par three Course Managed by qualified PGA Professionals, the Dubai Creek Golf Academy boasts excellent all-round facilities. A comprehensive range of tuition services are available whilst the floodlit nine hole par three course is ideal for beginners to test their skills and for experienced players to improve their short game.

The 18 hole Pearl Putting course was introduced in 2013 and is perfect for all ages and all levels of golfers to enjoy a fun golfing experience.

Corporate Golf Events The Club can organise all aspects of your corporate golf day, from tournament administration, to providing branding and giveaways. Furthermore, the awardwinning Food and Beverage team will ensure that those taking part are treated to a magnificent dining experience.

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Emirates Golf Club Emirates Golf Club boasts two of the city’s finest must-play courses: The Majlis and The Faldo Course, which both combine the natural rolling desert terrain for a serious test of golf. The Club also offers a nine hole par three course, golf academy and a variety of restaurants.

The Majlis Course Named among the top 100 golf courses in the World by Golf World, the par 72, 7,301-yard Majlis championship course plays host to the PGA European Tour sanctioned Dubai Desert Classic and Dubai Ladies Masters.

Sculptured around the desert dunes in 1987, The Majlis was the first grass course in the Middle East. One of the most challenging holes on the course is the par four, dogleg eigth. Stroke index three and playing a full 434 yards, it has the unusual distinction of playing uphill and requires a long, well-directed drive to leave a reasonable second shot to its small, undulating green where the dreaded three-putt is always a threat.

The Majlis has developed a worthy reputation worldwide as a testing layout for even the best golfers. This ‘desert miracle’ features hundreds of indigenous species of flora and fauna, beautifully complemented by meandering fairways, seven fresh and saltwater lakes.

The Faldo Course Emirates Golf Club’s second championship golf course was opened in 1996 and was christened The Wadi, taken from the Arabic word for valley.

In 2005, The Wadi was redesigned by six-time major winner Nick Faldo and the new Faldo Course opened in 2006.

A par 73, the course has proved to be as popular as ever and lures players to the challenge of its 7,348 yards.

Faldo’s trademark tees and bunkers have combined with the naturally rugged terrain to create a unique golfing

experience. In 2010, the Faldo became the only 18-hole Championship Course in the UAE to be fully floodlit, offering night golf until midnight.

Emirates Golf Academy The Emirates Golf Academy is a Worldrenowned centre of excellence for teaching golf. The learning environment is second to none and is well equipped.

With two driving ranges, two specific short game areas and putting greens, and a nine hole par three course there are plenty of opportunities to improve your golfing skills. The Academy is staffed by fully-qualified PGA Professionals who can assist you, whether you are looking for a one-hour individual lesson or a group clinic.

Par three Course Emirates Golf Club’s par three course offers challenges for all, whether you are a beginner or an experienced player.

Measuring 1,239 yards from the blue tees, the course is ideal for practicing your iron play, as well as family golf. The longest hole on the course is the 194yard third hole, while the fourth hole is the shortest at 96 yards. The venue of the Dubai Ladies Masters and Dubai Desert Classic Challenge matches, the course has some of the toughest par three holes in the emirate.

At Emirates Golf Club, groups of all sizes are catered for, whether it be for a corporate event of 120 or a society of 12. With the option of two courses, the Club is able to offer even more choice when it comes to availability and preferred tee times.

For further information on Dubai Creek Golf & Yacht Club please call +971 4 295 6000 or email dcgyc@dubaigolf.com.

For further information on Emirates Golf Club call +971 4 4179999 or email egc@dubaigolf.com dubaigolf.com

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Champagne starting at AED 750 per bottle Room hire No room hire charge.

However the minimum guests required are 5.

Interesting facts BOCA‘s menu reflective of the Mediterranean’s rich culinary heritage. It combines elements of fresh, marketselected seafood and seasonal products alongside masterpieces included a 12 – hour braised lamb, distinctive pistachio olive oil tart and unique take of “Arroz Negro”, black rice.

The restaurant was built in a space that was allocated to an art gallery. BOCA still dedicates part of his walls ( even ceilings) to a monthly exhibition of contemporary artists.

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AED for 3 courses, 340 AED for 4 courses and 380 AED for 5 courses Guide price of wine list Wines start from 210 AED per bottle and Champagnes start from 780 AED per bottle Room hire 1000 AED Minimum spend 10000 AED Interesting facts After his many diverse experiences in different places around the world, French Chef Laurent Michel reflects his travels in his dishes and has an esteemed reputation in Dubai.

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One and Only Royal Mirage PO box 37252, Dubai, UAE Tel: +971 43999999 Email: fb.palace oneandonlyroyalmirage.ae Restaurant opened 1999 Location of Private Dining Room The private dining room is located within Celebrities restaurant.

Seating capacity of Private Dining Room The private room has capacity for a maximum of 24 guests and a minimum of 10 guests Guide price of set menus per head Set menu start from 300

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Champagne starting at 930 AED per bottle Room hire No room hire charge Minimum spend 15 000 AED minimum spend for the Private Tasting room Interesting facts CUT brings the acclaimed, inventive cuisine that is synonymous with Wolfgang Puck to the dynamic environment of The Address Hotels & Resorts’ 63-storey flagship property.

The opening marks Wolfgang’s first foray into the Middle East.

Awards Shortlisted for Time Out and BBC awards as Best Newcomer

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Guide price of set menus per head Set menus range from 450 AED to 650 AED per person Guide price of wine list Wines starting at 325 AED per bottle

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Guide price of wine list Wine from 220 AED per bottle, Champagne from 300 AED per bottle Room hire No room hire charge (excluding Christmas) Interesting facts Delphine Restaurant & Bar is situated in Dubai’s H Hotel and originates from LA - the favorite hangout venue of the Hollywood A-list

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Guide price of wine list Wines starting at AED 290 per bottle. Champagne starting AED 890 per bottle Room hire cost No room hire charge (excluding Christmas) Minimum spend For the Chef’s Table, AED 6000 for a group of 12 Interesting facts The restaurant is encased in a two-storey glass box on the main boulevard of Downtown Dubai Awards Best Newcomer at What’s On Awards. Chef of the Year at Pro Chef Awards. Number 1 Restaurant in the Middle East – Esquire ME magazine

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Guide price of set menus per head Set menus starting from 680 AED up to 980 AED Guide price of wine list White wines starting from 590 AED per bottle. Red wines starting from 629 AED per bottle. Rose wines starting from 610 AED per bottle. Champagne starting from 1000 AED per bottle.

Room hire cost No room hire charge.

Minimum spend 300 AED per person Interesting facts The Mercury Rooftop Bar has a spectacular 360 degree view facing both the sea and Dubai city. Signature and molecular cocktails are served by in house mixologist Tony Paese, along with international cuisine and lighted Midoza Shisha.

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Four Seasons Resort Dubai at Jumeirah Beach Tel: 00971559975310 Email: tony.paese@ fourseasons.com Restaurant opened 2014 Name of Private Dining Room 1- Wind tower city view 2- Sky fall tower city view Location of Private Dining Room 1- City view 2- 6th floor sky fall tower city view Seating capacity of Private Dining Room 1- Capacity for 24 person seated with round tables in both towers city view 2- Capacity for 8 person seated with round table fine dining service privatized and away from guests or any disturbance.

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Guide price of set menus per head 450-880, can be tailored for the guest Guide price of wine list Starting at 300- 26,000 AED Room hire cost No room hire charge.

Minimum spend 12,000 AED per table Interesting facts Nobu’s flagship restaurant in the Middle East Awards Best Japanese Time Out 2009

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Room hire cost No room hire charge (excluding Christmas and Public Holidays) Minimum spend 600 AED per person Interesting facts This elegant Chinese restaurant and bar is located at the entrance to the Avenues in Atlantis sets a new standard for Chinese cuisine and provides guests with an extraordinary dining experience Awards Time Out Awards 2014 “Highly Recommend New Comer in Restaurant Dubai” Time Out Awards 2015 “Best Chinese Restaurant in Dubai”

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Atlantis The Palm, Dubai Tel: 0097144260752 Email: DXB-Yuan@ atlantisthepalm.com Restaurant opened 2013 Location of Private Dining Room Next to the Bar, left side near to the entrance Seating capacity of Private Dining Room The dining room at Yuan has capacity for 12-14 people dining and 20-25 people at a drinks reception Guide price of set menus per head 5 courses 688AED per head Guide price of wine list Wines starting at 250 AED per bottle Champagne starting at 850 AED per bottle

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Seating Capacity of Private Dining Room Private room – 10 to 12 guests Guide price of set menus per head 450.00 AED / 550.00 AED Guide price of wine list Price ranges from 340.00 AED and above per bottle

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The Address Downtown Dubai, Mohammed Bin Rashid Boulevard Downtown Dubai, PO Box 123234 Dubai, UAE Tel: +971 4 436 8888 Email: downtowndubai@ theaddress.com Restaurant opened 2014

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The Nth Degree takes a look at Dubai’s Leading Film Festival, which this year attracted top talent from the UAE and the rest of the World.

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dubai The Dubai International Film Festival (DIFF) wrapped its 11th edition after an action-packed, spectacular eight day event. From the international celebrities who walked the red carpet, the World’s best directors and producers, to the incredible filmmakers from the UAE and across the region, the 11th DIFF attracted the industry’s brightest and best.

The 11th DIFF drew to a close with a Red Carpet Gala Screening of Rob Marshall’s humorous musical ‘Into the Woods’, starring Emily Blunt, Meryl Streep, Johnny Depp, Anna Kendrick and Chris Pine. The film blends classic stories from Cinderella, Little Red Riding Hood, Jack and the Beanstalk and Rapunzel into a tale that delighted and enthralled the VIP audience.

Abduhamid Juma, Chairman, DIFF, said: “DIFF has put Dubai, the UAE and the region on the World’s film map.

We are delighted to see so many key works being written, shot, directed and produced by our own filmmakers, who push the boundaries of their industry.

These past eight days have shown just how enthusiastic, dedicated and worthy all of our participants are. We are proud to say that we have been able to support these filmmakers on their journey to success and will continue do to so steadfastly in the future, especially given the success of the inaugural Dubai Distribution Programme. I wish all working in the regional cinematic industry the very best of luck for their upcoming projects, and hope to see

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their work at next year’s 12th edition of DIFF.” During the closing ceremony, a number of winners were presented with coveted prizes. The Young Journalist Award, supported by Gulf News, was presented

by Mohammed Al Mezel, Managing Editor of the UAE’s largest English daily newspaper to Mais Al Amouri from the American University of Sharjah, for her outstanding skills during coverage of DIFF. The People’s Choice Award was presented by Abulhamid Juma to Samba, directed by Oliver Nakache and Eric Toledano, in an honour chosen by DIFF audiences.

Masoud Amralla Al Ali, DIFF Artistic Director, said: “The calibre of entries we have seen at this year’s DIFF is outstanding. These writers, directors, producers and filmmakers are a real credit to their industry. I have seen first-hand over the past editions of the Festival, how the productions being put forward have gained artistic merit, cinematic credibility and continued to win worldwide acclaim. I am proud to have been part of this journey.”

The hotly-contested Muhr Awards winners were announced at a glittering reception at the iconic Burj Al Arab; receiving their prizes from His Highness Sheikh Mansour Bin Mohammed Bin Rashid Al Maktoum. Emirati filmmaker Saeed Salmeen Al Murry won the inaugural Ministry of Interior Award for Best Societal Screenplay, taking home

$100,000 for his work ‘Going to Heaven’, which focusses on child welfare.

Muhr Emirati winners included Mohammad Swaidan for ‘The Confession’, winning Best Jury Prize; and Aisha Alzaabi for ‘The Other Dimension’, winning Best Film. Best Jury Prize in the Muhr Shorts category went to Sahim Omar Kalifa for ‘The Deebad Hunter’, while Best Film went to Hinde Boujemaa for ‘…and Romeo Married Juliette’. Best Jury Prize in the Muhr Feature category was awarded to Salim Abu Jabal for ‘Roshmia’; while Best Non-Fiction Film went to Nujoom Al Ghanem for ‘Nearby Sky’; and Best Fiction Film was won by Khadija AL Salami for ‘I am Nojoom Aged 10 and Divorced’.

The Awards were established in 2006, to foster and reward artistic excellence from within the Arab world and beyond.

DIFF was established in 2004 mandated to propel the burgeoning film industry in the UAE and wider region, bringing together international film experts and giving homegrown filmmakers the chance to gain exposure for their work. The Dubai Film Market (DFM) launched in 2007, to support local and regional Arab filmmakers; providing all-important funding for their work, networking opportunities, distribution and support.

For more information about DIFF, please visit www.diff.ae

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Enjoy The Nth Degree experience at home with the launch of our new Wine Club.

Exceptional food and wine has always been at the very heart of The Nth Degree Club but now members can enjoy a similar experience at home with The Nth Degree Wine Club. This unique wine delivery service is the perfect way to discover new wines on a regular basis that have been handpicked by a network of wine experts.

Every month members will receive one case of wine delivered straight to their door, guaranteed to include top quality wines that aren’t readily available on the high street. These exciting collections of wine allow connoisseurs and novices alike to frequently enjoy new wines from around the World. Imagine a crisp glass of Sancerre Rosé sitting on the terrace in the summer, or a great bottle of Bordeaux with something hearty in the winter. From vintage French wines from the classic regions to innovative wines from the New World, the club promises a diverse delivery to your door every month.

The wines themselves are chosen and recommended by our network of wine experts and are recommended by The Nth Degree Club to ensure that they align with the calibre of the club itself. Some of the wines do not have distribution in the UK or are only available through niche merchants or in the top Michelin Starred restaurants of London.

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the nth degree One of the biggest benefits of purchasing wine through a wine club is the negotiating power this enables over suppliers, meaning that the wines can be purchased at great value when normally these wines would have a substantial mark up from a wine merchant or a restaurant.

Key Member Benefits: • 1 case (6 bottles) per month (free delivery for London and the South East*) • Free wine talks and tastings with industry experts at prestigious venues arranged through The Nth Degree Club • 10% Discount on additional orders of the same wines and 10% off all Maison Liedberg Wines • On-going discounts and special offers with selected partners • Exclusive Invitations to Nth Degree Wine Club trips to selected French wineries and international wine regions (additional payment required)

Costs available upon enquiry. Please allow 1 month in advance of your first delivery. Subscription can be cancelled with 1 month’s notice. *Additional charges may apply for delivery to other areas, price on demand.

For more information please email bob@thenthdegreeclub.com

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Nth Degree Club Corporate Members

day was held with the Ian Coley Shooting

Highclere Racing held their annual Yearlings

School at Salperton Park in Gloucestershire.

Parade at Highclere Castle in October.

The shoot included 4 drives followed by a

Members of The Nth Degree Club were

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invited along to watch the parade and

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was invited to take part in the Rolls-Royce Wraith Ambassador Programme. During

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Club Dubai, the club hosted guests at the final race of the Grand Prix Season at the enjoyed the thrilling race action from on board a trackside yacht in the Yas Marina.

all around London with stops at The Ritz, The Corinthia and The Belgraves Hotel.

It was also taken for a spin in the country for a day at the Highclere Yearlings Parade, for lunch at Raymond Blanc’s Le Manoir au

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Rishard Camball joined Robert Walton

During the launch week of The Nth Degree

MBE and wife Donna Ida in attending

Dubai, the club hosted at a Friday brunch

the National Restaurateurs Dinner. As

at Al Qsar hotel. Known as one of the most

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exclusive brunches in the whole of Dubai,

of Great Britain, Robert Walton attends

members and guests spent the afternoon

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at the British Polo Day in March, which was held at the Dubai Polo and Equestrian Club. countries, the British Polo Day has become an exclusive occasion and a highlight on the

one of Dubai’s hotspots for relaxation, health, exclusive events and parties. Dubai members were invited to experience the launch of Eden’s new signature Saturday brunch, Garden of Eden. With private drop pools, amazing cocktails and a fantastic

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VOLUME 03 ISSUE 04 THE NTH DEGREE

Issue 04 Volume 03 Summer 2015 Priceless, however, where sold UK £75 UAE Dirham 450 USA $150 Euros100

SUMMER 2015 THE WORLD’S LEADING PRIVATE DINING GUIDE

THE WORLD’S LEADING PRIVATE DINING GUIDE