Nth degree club 7th book by nthdegreeglobal

VOLUME 06 ISSUE 07 THE NTH DEGREE

SPECIAL EDITION

Issue 07 Volume 06 Winter 2019 Priceless, however, where sold UK £75 UAE Dirham 450 USA $150 Euros100

WINTER 2019

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THE WORLD’S LEADING PRIVATE DINING GUIDE

A N D O R R A AUSTR ALIA AZER BAIJA N B

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THE WORLD’S LEADING PRIVATE DINING GUIDE

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A N D O R R A AUSTR ALIA AZER BAIJA N BAHR AIN BELGIUM CA NADA CZECH REPUBLIC FR ANCE GERMANY HONG KONG IRELAND ITALY JERSEY MALTA QATAR ROMANIA SAUDI AR ABIA SOUTH AFRICA SPAIN SWITZERLAND TH AILA ND UAE UK UKR AINE USA

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

Andie Jones International Editor in Chief From humble beginnings as a ski, dive and rollerblade instructor, Andie went on to head up global marketing campaigns for; Rollerblade, Malibu, Johnny Walker & Smirnoff. During his time as an international luxury journalist, working for the likes of the Evening Standard and the Times Sunday Supplement, there aren’t many things Andie hasn’t written, photographed, branded or represented in one way or another in the last 25 years. As Editor in Chief of the Nth Degree, Andie brings a vast wealth of knowledge, as well as industry repect, in the luxury market. Andie currently produces the international men only bookazine, The Player as well as hosting his highly acclaimed YouTube channel, AJthePlayer, where he interviews celebrities and gives his spin on the World of luxury.

Claire Etchell PR & Marketing Claire joined The Nth Degree Club team as a consultant in May 2018 when she met Robert through his wife Jean Queen Donna Ida Thornton. Her consultancy, NakedPRGirl, offers an honest, stripped-back, welldressed approach to PR & Marketing Communications in the modern world. Claire has over ten years experience in the luxury industry having represented clients including denim designer DONNA IDA, global nursery retailer Mamas & Papas, premium car dealer London Morgan and fashion brands Fashercise and Yogi Footwear. Her organisational skills and attention to detail have made her the ideal person to streamline The Nth Degree Club’s marketing and translate their luxury offering to a digital platform.

Ian Duignan Ian is a specialist in strategic partnerships and sales, formerly working in the sponsorship team of a Premier League Football Club. Having worked closely with global and local brands, Ian has successfully helped these brands achieve their commercial and marketing objectives by redefining the meaning of a strategic alliance; identifying and nurturing uncharted opportunities between brands, forming true partnerships that evolve the landscape of their business. Working for brands and rights holders alike, Ian offers a full range of services, including strategic consultancy, end-to-end activation and onsite delivery, sponsorship sales and bespoke events & hospitality solutions.

Madeleine Johnson Communications Account Director Madeleine is renowned for her networking and people skills. She harnesses her relationship building expertise working with brands, corporates and agencies to communicate creatively, deliver meaningful engagement and integrate interactive technology into campaigns and events. Madeleine strongly believes that to create successful, memorable events, the combination of live and digital can’t be beaten! An evangelist of face to face communication, she is passionate about transforming events; combining technology and talent to take experiences from good to great: wakening the fan inside every attendee and never forgetting the mantra that it’s only ‘wow’ when it works. Madeleine is rarely seen without her skyscraper heels (there’s an enviable collection under her desk rivalled only by the stationery assortment on top of it). She is also an eating enthusiast so enjoys the canapés circling at events almost as much as she loves connecting with the people in the room. Sean Velentine FIH, BSc (hons) Managing Director Sean is one of the food and beverage industry’s established leaders with a career that has spanned 30 years, working at board level for major international foodservice operator Sodexo Prestige, operating in racecourses, stadia, historic houses in the UK and major events such the RHS flower shows, Open golf Championship, Henley Royal Regatta and Royal Ascot. Sean’s entrepreneurial spirit has seen him set up businesses in the smaller niche events sector within the London market, plus VIP hospitality and bars management in motorsport and Formula 1 events in the UK, Monaco and Middle East. Sean is a fellow of the Institute of Hospitality and last year was awarded the life time achievement award from Cost Sector Caterer and given the freedom of the City of London for his work with Livery Halls.

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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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Thomas Keller

32 Private Dining Guide

The Cayman Islands

104 Faberge

History of Michelin

132 Y oung Chef Young Waiter

ED’S BRIEF

In Profile

It was only a year ago The Nth Degree Club Book was on its sixth issue and The Nth Degree Club was expanding globally. Well, now we’re on our seventh issue and with the advent of a number of events, things look set to go from amazing to simply spectacular! In this issue we have some outstanding dining experiences as well as some highly interesting features. The Nth Degree Club Book represents experiences as well as highlighting some of the wonderful people who have experienced them. This issue sees once again the private dining guide, featuring a plethora of the World’s finest restaurants and bars, plus a Cayman Island’s section and a history of Michelin feature. With the help and guidance from some very talented and highly individual professionals, we have put together what I think is an interesting and informative read that really showcases what The Nth Degree Club is all about.

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.

As Editor in Chief of The Nth Degree Club Book, I am always looking to improve the quality of our features and vary the content as much as possible. To this end, if you feel we are missing anything or you have an idea that you think would look good within these pages, please do let me know as I would very much like to hear from you?

Helen Abraham Director, Raccoon London Helen has been shooting full time for 10 years since leaving a career in marketing. After studying in Glasgow she returned to London and began working as a freelance photographer for both private and corporate clients across a range of projects including intimate parties, conferences, award shows and portraits. In 2018 she took over Raccoon London, an established photographic agency, with a roster of 20 talented photographers and filmmakers and a prestigious and loyal client base. Helen Abraham / Raccoon London www.raccoonlondon.com

Andie Jones International Editor in Chief Cover photography Helen Abraham Faberge Egg on cover courtesy of Joey Richardson, artist, sculptor and member of the Worshipful Company of Turners Joeyrichardson.com turnersco.com Whilst every effort is made to maintain the accuracy of information and images portrayed within this publication, no responsibility whatsoever can be accepted for errors or omissions. Designed and Printed by Lazy Cats Ltd. THE Nth DEGREE CLUB

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From

strength to strength Welcome to the 7th edition of The Nth Degree Club book which is a celebration of the last 18 months and includes a preview of our exciting plans for the future. My last editor’s letter in Spring 2018 focused on the highs and lows of a difficult period where I had just emerged from gruelling treatment for cancer and returned with vigour to the the job I love. It is now safe to say that life has never been better and the business is going from strength to strength. We are looking forward to continuing to work with the best names in hospitality industry and partnering with the biggest luxury brands in the business.

On the cover of this issue you will find three generations of the Roux family from our special star-studded Restaurant Association Gala Dinner in February 2019 at The Savoy. We were delighted to honour Albert Roux OBE, Michel Roux Jr. and Emily Roux with the Restaurant Association Award for Services to Hospitality which was designed and sponsored by Fabergé and presented to the family by Sarah Fabergé. We are so grateful to our many sponsors who made this evening possible including No.1 Botanical Soda who created an exclusive bar in The Savoy and the Cayman Islands who donated an incredible prize for our coveted Heads or Tails competition. We are looking forward to returning to The Savoy for our next Restaurant Association Gala Dinner in February 2020. Another significant milestone for The Nth Degree Club this year has been the relaunch of the Young Chef Young

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Waiter Competition in partnership with UKHospitality and the Restaurant Association. As the past Chairman of the competition from 2006 to 2012, I was delighted to revamp the concept for the 40th anniversary where we were joined by Arla Pro, Magnum and the Cayman Islands as our title sponsors. I recruited the best people in the hospitality industry so our roster of judges included Theo Randall, Tom Kerridge, Clare Smyth MBE, Claude Bosi, Emily Roux, Jeff Galvin, Andy Downton, Johanna Wimmer. This competition showcased new talent and we have ambitions to replicate this concept worldwide to find the best global young chefs and waiters. In recent years we have been working closely with Michelin, so it is with great pleasure that I can announce that The Nth Degree Club joined them as their events partners for the Michelin Guide Star Revelation in October 2019. In this book you’ll find a history of Michelin so

you can find out more about this iconic institution. Our final partnership to announce this year is with Tatler, the most prestigious and iconic publication which is renowned for setting the tone for high society. From September this year, we joined together with Tatler to produce their exclusive Address Book with a view to creating the most exciting restaurant directory. This is a very exciting year for Tatler as they celebrate their 310th anniversary this December and the Address Book, which will be published in late 2020, is sure to be a calendar highlight for restaurateurs, chefs and restaurants. This year The Nth Degree Club celebrated a number of intimate private

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drinks, lunches and dinners in exclusive settings plus we travelled the globe to attend special events. Thomas Keller’s 25th anniversary of The French Laundry was extremely special to me and I hope you enjoy the photos from California. We are looking forward to celebrating The Nth Degree Club’s historic 200th private dining event in December 2019 with a special Christmas Lunch at Claridge’s, the epitome of timeless elegance. Just to return for a brief moment to the highs and lows of previous years, I have been so fortunate to have been given the all-clear from my tongue cancer, that I have now I have turned my attention to supporting the Oracle Cancer Trust. Our special dinner at The French Salon

at Claridge’s in May raised £50,000 and this will become an annual event to raise funds for the UK’s leading charity solely dedicated to funding research into head and neck cancer. I’d like to take this opportunity to announce that Sean Valentine is now taking the reins as the day to day contact as The Nth Degree Club’s Managing Director so that I can focus on our global plans. We are so thankful to our members, sponsors, partners and friends for their support on this spectacular journey and we are look forward to raising a glass of Champagne to toast our past successes and future plans very soon.

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25 years of The

french laundry On Saturday 6 July, Robert Walton MBE and his wife Donna Ida Thornton joined Chef Thomas Keller, Laura Cunningham and the team at The French Laundry as they celebrated the 25th anniversary of the historic ThreeMichelin Star restaurant. Regarded as one of the worldâ€™s best restaurants, friends, family and alumni gathered at the iconic establishment to toast to its silver anniversary.

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Since Chef Keller took ownership of The French Laundry in 1994, it has received numerous honors and accolades. The menu, which changes daily, commits itself to serving classic French cuisine with the finest quality ingredients, along with a similarly dedicated focus on impeccable guest service. Over the past 25 years, the restaurant has evolved, undergoing a kitchen redesign and renovation, expanding the Culinary Garden, working with incomparable Chefs de Cuisine including Eric Ziebold, Corey Lee and Timothy Hollingsworth, and Pastry Chefs Stephen Durfee and Elwyn Boyles among many others, while always maintaining its unwavering commitment to excellent cuisine and service. Situated in the historic courtyard with florals and design by Ken Fulk, his team curated the atmosphere to be a celebration of wine country and its natural beauty. Chef Thomas Keller and Chef de Cuisine David Breeden developed the milestone menu which highlighted some of the most classic dishes from its repertoire, while also paying homage to the earlier years; many offerings also incorporated ingredients from the restaurant’s Culinary Garden, truffles from longtime purveyor Céline Labaune of Gourmet Attitude, and Chef Keller’s K+M Extravirgin Chocolate and Regiis Ova Caviar. Dishes inspired by neighboring Thomas Keller restaurants Bouchon Bistro, ad hoc and La Calenda

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were also served. Ice sculptures adorned the raw and champagne bar. Head Sommelier Erik Johnson selected a collection of wines from the 1994 vintage, many of which were donated by friends, family and partners of the restaurant including: Paradigm, Ghost Block, Opus One, Daou Vineyards, Ernest Vineyards, Staglin Family Vineyards and Mayacamas. Champagne was provided by Dom Perignon. Tequila was provided by Casa Dragones with a special pouring in the Board Room accompanied with a special 25th anniversary Davidoff cigar. Attendees included: Speaker of the United States House of Representatives and Congresswoman Nancy Pelosi and Paul Pelosi, Congressman Mike Thompson, Cecilia Chiang, Carlo Mondavi, Carl Doumani, Maria Manetti Shrem and Jan Shrem, Deborah and Bill Harlan, Chefs Daniel Boulud, Grant Achatz, David Kinch, Jonathan Benno, Gavin Kaysen and Michael Tusk, Adam Tihany, Cindy and Howard Rachofsky, Scott Dadich, Elizabeth and Alan Dye, Phillip Grasso, Walid Sfeir, Nathan Myrvold, Molly Chapelet, David Posner, Chloe Ryan, Andre DeBaubigny, Christine Williams, Frances Beto, Cindy O’Brien, Inez Bargenquast, Luz Cruz and Candace Cameron Bure. The French Laundry 6640 Washington Street, Yountville, CA, 94599

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RESTAURANT In November 2018, The Nth Degree Club enjoyed a special lunch at M, an award winning restaurant in Victoria Street. Executive Chef Michael Reid trained in two of London’s definitive fine dining restaurants, Le Gavroche and Restaurant Gordon Ramsay, where his skills were honed under the tutelage of celebrated chefs Michel Roux Jr and Ramsay himself. In this interview, we find out more about Culinary Director Michael Reid and what to expect from M Restaurant.

The Nth Degree Club: Where are you from and where did you grow up? Michael Reid: I was born and grew up in London. The Nth Degree Club: When and how did your passion for food start? Michael Reid: I was always passionate about food, from a very early age I was in the kitchen cooking and baking. All through school I knew what I wanted to do but it wasn’t until after university that I committed to cooking full time.

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TATLER ADDRESS BOOK

The Nth Degree Club: Tell us about your signature dishes. Michael Reid: Smoked Wagyu Tartare, which is all about apples, pickled, fresh, compressed, gel and smoked in Applewood under a glass dome! We then finish it with grated foie gras at the table. The Nth Degree Club: Where do you think food trends are heading for 2020? Michael Reid: The emergence of African cuisine and high end African dining will continue to prosper in 2019. The Nth Degree Club: If you could create a menu for four famous people (alive or dead), who would they be, and what would the menu be? Michael Reid: Nelson Mandela, Martin Luther King, Michael Jackson and Jim Carrey….tough question ha. Menu would be the following: Carrots | Served 8 ways | Parmesan | Raisins King Fish Sashimi | Tangerine | Fennel | Tarragon Blackmore Wagyu Sirloin | Anchovy Mayonnaise | Samphire | Girolles | Fermented Roots White Chocolate Ice Cream | Cucumber | Lemon | Olive Oil Sponge | Meringue The Nth Degree Club: If you could cook with one other chef, who would it be? Michael Reid: Andoni Aduriz from Mugaritz, one of my favourite restaurants in the world and his cooking is just phenomenal The Nth Degree Club: If you could eat anywhere in the world, where would you go for a special meal and what drink would you pick to go with it? Michael Reid: Noma during the vegetable season and I would have their juice pairing menu.

THE BEST OF EVERYTHING

RESTAURANTS www.instagram.com/mikereidchef/ thenthdegreeclub.com

PHOTOGRAPH: CLAIRE ROTHSTEIN

The Nth Degree Club: What is the first dish you created? Michael Reid: Chilled Strawberry and Tomato soup with a white pepper oil. I was still an apprentice at the time and was super proud of it, ha. The Nth Degree Club: Do you have any special memories from the kitchen when you were growing up? Michael Reid: Learning to bake in the kitchen with my mum, she is a fantastic baker and it is where my love of sweets began. The Nth Degree Club: Where did you do your training and what was your first job? Michael Reid: My first job was in a 2 rosette brasserie in Portsmouth but my proper training begun at the In and Out club in St James in London where I did my apprenticeship. The Nth Degree Club: What advice would you give to aspiring chefs? Michael Reid: Commit to the profession in your early years and learn from as many good chefs as you can. Don’t hop from job to job but soak up as much information from each kitchen over a period of time until you feel you are ready for the next challenge. The first 5 years are crucial, so put your head down and learn! The Nth Degree Club: What can we expect if we visit your current restaurant? Michael Reid: Our philosophy at M is about showcasing the best of 6 countries cuisine which we believe have the best beef and wine in the world. So you’ll find dishes inspired from Japan to South Africa on our menu but also the likes of Kobe and Blackmore wagyu which is some of the best beef in the world.

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Matthew

Ryle In early April we enjoyed a special dinner at Fiona Barratt’s stunning private showroom in Westminster. Hosts Robert Walton MBE and Fiona Barratt Campbell were joined by The Nth Degree Club guests who enjoyed a four course dinner prepared by Master Chef finalist Matthew Ryle with matching wines provided by our exclusive wine partner The Wine Social.

We caught up with Chef Matthew Ryle on his plans to open a restaurant and where his love of food began. The Nth Degree Club: Where are you from and where did you grow up? Matthew Ryle: Reading, moved to Bournemouth age 16 for cooking, then off to London. The Nth Degree Club: When and how did your passion for food start? Matthew Ryle: I think to a degree you’re born with it, when I got more hands on with it at secondary school I guess. As soon as I stepped in a kitchen I knew that’s what I wanted to do. The Nth Degree Club: What is the first dish you created? Matthew Ryle: The first dish I created, can’t say I’m proud of it, but it was a chocolate and beetroot college wonder-dessert. The Nth Degree Club: Do you have any special memories from the kitchen when you were growing up?

Bournemouth and Poole, specialised chefs scholarship. The Nth Degree Club: What advice would you give to aspiring chefs? Matthew Ryle: Work hard, it’s not going to be easy. The Nth Degree Club: What can we expect if we visit your current restaurant? Matthew Ryle: I’m currently working on my new restaurant which I’m hoping to have open early autumn this year! You can expect great things. The Nth Degree Club: Tell us about your signature dishes. Matthew Ryle: My food is very much about flavour, seasonal, well sourced produced with a handful of classical cooking techniques thrown in the mix. The Nth Degree Club: Where do you think food trends are heading for 2020? Matthew Ryle: Lots of open fire cooking and fermenting seem to be the latest hits, all very primitive. I try to stick to cooking tasty food but do like all the new

Matthew Ryle: The first day I spent in a Michelin star kitchen was pretty special, just the smell of the stocks and sauces cooking when I walked in. The Nth Degree Club: Where did you do your training and what was your fIrst job? Matthew Ryle: I did some weekend work when I was young at L’Ortolan, Reading’s Michelin starred restaurant. But most of my training took place at the Dorchester on Park Lane, which was part of the

techniques that pop up. The Nth Degree Club: If you could cook with one other chef, who would it be? Matthew Ryle: Escoffier, “The Chef of Kings and The King of Chefs.” The Nth Degree Club: If you could eat anywhere in the world, where would you go for a special meal and what drink would you pick to go with it? Matthew Ryle: I’m easily pleased. A great roast dinner and lovely glass of red will put a smile on my face.

The menu was canapés of Truffled Tunworth Gougeres, Toasted Muffin and Salmon Rillette, Croquettes of Smoked Pancetta and Wild Garlic, a starter of Burrata with Broad Bean Hummus, Spring Salad, Mint and Lemon, the main was Glazed Lamb Shoulder with Roasted Asparagus, Black Garlic, Morels and Boulangere Potatoes and dessert was a Dark Chocolate Fondant with Buttermilk Ice Cream and Honeycomb. www.instagram.com/matthewryle/ 16 | FEATURE

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FRANCESCO

MAZZEI In January The Nth Degree Club hosted a private dinner at Sartoria, a stylish Italian restaurant in the heart of London’s Mayfair on Savile Row which is the home of the chef Francesco Mazzei. Guests enjoyed a menu of Crab salad “brown and white,” horseradish & blood orange, Tortelli, burrata, truffle & aged Modena balsamic vinegar plus dessert of Homemade pistachio cake. Here we chat to Chef Patron Sartoria, Radici, Fiume Francesco Mazzei.

The Nth Degree Club: What is the first dish you created? Francesco Mazzei: A strawberry birthday cake for my younger sister. The Nth Degree Club: Do you have any special memories from the kitchen when you were growing up? Francesco Mazzei: I remember spending a lot of time cooking with my mum and my grandmother. All family gatherings were food related. I remember making sausages, salumi etc all together. These are days I will never forget. The Nth Degree Club: Where did you do your training and what was your first job? Francesco Mazzei: My first job was at the age of nine at my uncle’s ice cream shop. Then I went to catering school for five years. The Nth Degree Club: What advice would you give to aspiring chefs? Francesco Mazzei: Work hard, be humble, put your head down. The Nth Degree Club: What can we expect if we visit your current restaurant? Francesco Mazzei: Real Italian fare, great service and wine, seasonality and the best of Italy outside Italy that you can find. The Nth Degree Club: Tell us about your signature dishes. Francesco Mazzei: My signature dishes talk about myself and where I come from and what inspired me. For example, black cod with liquorice is inspired by the region I come from but also my trip to Asia. The burrata tortelli with nduja

is a full experience of Italy from North to South (best pasta, best burrata filling, best Grana Padano, best balsamic, best nduja), a dish that I would recommend to any one visiting Sartoria. The Nth Degree Club: Where do you think food trends are heading for 2020? Francesco Mazzei: Going back to the roots – less is more, simple food, seasonality. The Nth Degree Club: If you could cook with one other chef, who would it be? Francesco Mazzei: I do a lot of collaborations these days, especially for charity, but if I could pick one chef would have been Paul Bocuse. The Nth Degree Club: If you could create a menu for four famous people (alive or dead), who would they be, and what would the menu be? Francesco Mazzei: Four people: Paul Bocuse, Luciano Pavarotti, Sophia Loren, Pope Francis. Menu: Four course menu: Scallop with salsa verde, Burrata tortelli with nduja, Cod with liquorice, Zabaglione The Nth Degree Club: If you could eat anywhere in the world, where would you go for a special meal and what drink would you pick to go with it? Francesco Mazzei: Japan is definitely on my list – I would like to go to the fish market with Yoshihiro Murata get the best fish ever and eat fish like there is no tomorrow and wash down with sake.

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The Nth Degree Club: Where are you from and where did you grow up? Francesco Mazzei: From Calabria (South Italy) and that’s where I grew up. The Nth Degree Club: When and how did your passion for food start? Francesco Mazzei: My family has always been in the food industry, in particular pastry and ice cream, so growing up surrounded made my passion for food start from a very young age.

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Mayo Clinic Healthcare in partnership with Oxford University Clinic Leading US healthcare provider Mayo Clinic partners with Oxford University Clinic to take its first steps in the UK market, bringing a premium health and wellbeing facility to London’s prestigious Harley Street district. Taking a proactive approach to your health and wellbeing Mayo Clinic Healthcare in partnership with Oxford University Clinic is a joint venture between two of the world’s leading names in healthcare and medical research, now offering a new health and wellbeing service in London’s Harley Street district. Delivered through the combined expertise of world-renowned institutions Mayo Clinic and Oxford University Clinic, the Health and Wellness Plan provides worldclass preventative healthcare through a unique diagnostic and screening service. Developed for discerning individuals who expect and deserve the very best, choosing the Health and Wellness Plan is all about convenience and efficiency. The personalised health plans are tailored to both individual and corporate clients, enabling all clients to take a proactive approach to their health. The highest quality, personalised care The clinic’s team of world-renowned problem-solvers are experts in preventative healthcare, also specialising in executiverelated health concerns - from stress-

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related conditions to travel wellbeing. With access to an unrivalled network of over 4,000 global health experts from the two parent organisations, your total health and wellbeing is always in the best possible hands. Whether you’re not getting enough sleep or are worried about your family medical history, the Plan offers an opportunity for visitors to explore any health concerns. All clients who visit the clinic experience a preventative health assessment, including a physical examination and lifestyle review. You can expect to receive a full range of preventative screening tests for early detection of cancer, heart disease and other serious health conditions as well as analysis of nutrition, stress management, alcohol and tobacco use. Clinic staff are also dedicated to making a lasting connection with you, becoming your trusted medical partner. From the moment you arrive at the clinic, a dedicated personal doctor takes time to understand any concerns or issues you may have, before guiding you throughout

the entire evaluation process. World-class facilities Easily accessible, yet discreet, the clinic is located in Portland Place, in the heart of central London’s prestigious Harley Street district. It’s a relaxing and comfortable space that offers an exclusive diagnostic and screening service using the latest cutting-edge technology. It is clear that the clinic is designed with the busy individual in mind, also providing a suite of quality and well-equipped amenities, such as the on-site Executive Lounge and Business Hubs. Dedicated concierge staff are on hand to provide expert guidance on accommodation, restaurants, and the local area, ensuring that clients also enjoy a seamless and enjoyably stress-free experience. A healthier, happier future For those living busy lives, it’s important to take charge of your health and wellbeing. For the sake of your quality of life and your family’s peace of mind, it’s worth investing in the very finest quality healthcare. Find out more at www.mch-ouc.co.uk

“Serious business can be fun” The Alpha Club is a club without limits, showcasing members the best of the world, from West End Superstars performing at close hand in intimate environments to whirlwind trips across 3 countries in 6 days on our Purple Trip Safari. The last year has seen Alpha Club reach new heights with the inaugural Alpha Club Las Vegas trip seeing a divine collaboration between Nth Degree and Alpha at the Wolfgang Puck restaurant Cut; the sensational Jessie J headlining the Alpha Club Christmas Ball and Alpha Club doing it “The Alpha Way” at the Monaco Grand Prix in May. We have launched Alpha Thoroughbreds in partnership with The Manton Estate, Brian Meehan and Sam Sangster. Formed a collaborative partnership with UKHospitality to deliver Alpha Rewards to

member employees. Dined at The William Kent Room in the Ritz. Opened the pop-up Alpha Club MK venue in partnership with Holiday Inn. Marvelled at our stars at Café De Paris and Proud Cabaret and enjoyed an equisite day aboard the Belmond British Pullman. We have launched innovative business support services and products designed to enhance your profitability and support your growth. We have launched Alpha Events working in close partnership with the Nth Degree team. Taken members to Royal Ascot; British Grand Prix at Silverstone; raised more money for charity at the Brocket Hall Golf Day. With still yet more to come, join us at one of our Drop In Drinks events to discover more of London, and the gateway to a world of unparalleled success with Alpha.

Looking ahead, will you be there?

Alpha in the Alps. Alpha Christmas Ball at The Natural History Museum. VIP party at Baglioni Hotel... and plenty of other surprises!

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

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Nordaq Water is a vital part of fine dining – compromise on it, and you compromise the whole experience. So, have you experienced the “purest tasting water” yet?

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Nordaq water – produced by a Swedishcrafted filtering system – has enjoyed a meteoric rise to popularity with some of the world’s most celebrated chefs who cite it as the ‘purest tasting water’. In fact, restaurants with a combined total of some 150 Michelin stars have already chosen the system – some of which belong to Heston Blumenthal, who recently renewed his commitment to Nordaq. Why so popular? Well, Nordaq has a neutral, balanced and rounded taste and its unique palate-cleansing qualities enhance the flavour of food and wine. Through patented microfiltration technology, the impurities and undesirable flavours in local tap water are removed while natural salts and minerals are retained. Nordaq is untainted by the preservatives typically found in bottled water, which are added to extend shelf-life. A filtered premium water also reduces the costs and waste associated with restaurant water service. Producing this water on-site means reduced handling and no need for stock or disposal management – making it a more environmentally-friendly product. No more single-use bottles sent from ‘half the world away’. The ‘water that’s like no other’ made its mark on this year’s Restaurant Association Gala Dinner, with both still and sparkling Nordaq water served to the likes of Michel Roux, Raymond Blanc, and Claude Bosi, who has the

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system installed at his restaurant, Bibendum, London. Nordaq’s other 2019 appearances include the Taittinger UK Sommelier of the Year Award 2019 and the Cateys. Heston Blumenthal, owner of The Fat Duck Group, said: “An eating experience is beyond the food we eat, it includes the surroundings, the FOH team, the temperature of the room, the drinks and of course, the water. Nordaq’s technology offered us exactly what we were looking for.” Want to give it a try? Nordaq is now offering the opportunity to sample its water alongside your establishment’s food and wine, in a tailored ‘Nordaq Experience’. To organise your own Nordaq Experience, contact Nordaq on 0121 348 8951 or email enquiries@nordaq.com.

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The British Hamper company A family business born from shared enthusiasms for great food, British individuality and a love of gift giving. Our approach is simple; quality service, pride in the excellence of our British artisan food producers and a simple low-fuss UK and international delivery service. Beautifully packed with an option of company branding, they are an excellent way to reflect British quality and culture and your own brand values when gift giving to clients, colleagues or other valued stakeholders. Offering London themed box hampers as well as traditional wicker, we

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provide corporate gift solutions for a whole range of industries from national housebuilders through to hotel concierges. Brimming with food from the UKâ€™s leading independent producers and a selection of high quality British and international tipples, your recipient will enjoy luxury wherever they may be. Contact our Corporate Sales Manager, Alice, on +447940030497, or alice@britishhamper.com. www.britishhamper.com

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Orhan London Tailoring A tailor to royalty, rock stars and the truly individual – Savile Row meets East End creative energy at Orhan London Tailoring – the destination for a wardrobe with uniqueness, distinction and dash. Celebrating the character of each individual, we create custom-made style that is not dictated or imposed, but discovered and refined – an extension of each inimitable personality. Looking far beyond a stereotypical ‘house cut’ or style, our mission is the realisation of your perfect garments: a thoughtfully crafted marriage between fabrics, finish, silhouette – and you.

Spearheading our elite team is master tailor Orhan and co-founder Denise, offering a rare expertise of ladies’ and gentlemen’s tailoring that elevates traditional workmanship for an adventurous clientele. With four decades of bespoke experience, two generations of artisan heritage, and our signature camaraderie - express, impress and feel your sartorial best with Orhan London Tailoring.

25a Pitfield Street, N1 6HB 020 7250 3569 | info@orhanlondontailoring.com | www.orhanlondontailoring.com Instagram: /orhanlondontailoring Twitter: /OrhanLondon Facebook: /orhanlondontailoring

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

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

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

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

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

Book Seven Private Dining Rooms The Barracuda Club The Capital Hotel Coya CUT at 45 Park Lane Fiona Barratt Interiors Hide Indian Accent The Ivy Chelsea Garden La Dame de Pic M Victoria Street Novikov Sartoria Sushisamba Texture Trishna

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

THE

world’s

Leading private dining guide

The Barracuda Club The Barracuda Club, 1 Baker Street, London, W1U 8ED +44 (0) 20 7935 5013 FBManager.GC-LondonBarracuda@rank.com

Head Chef Godwin Brown Signature Dish Fillet of Dover Sole, Oysters, Champagne & chive cream, pea shoots, pea bonbons Interesting fact

Restaurant Opened December 2018 Cuisine Indian, Arabic, Asian Guide Price of Set Menus Per Head £45.00 Guide Price of Wine List £35.00 Room Hire Cost N/A Minimum Spend £65.00 on Food & Beverage, optional service charge

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Situated at Number One Baker Street, the Barracuda Club is a little piece of indulgence right in the heart of London. Whatever the reason for your visit, the team at the club will welcome you warmly – and you’ll leave wanting to return again and again. So much more than a casino, the environment is effortlessly sophisticated. The premium feel comes from the attention to every detail of the design, the welcome and the service. Whether you like the buzz

and excitement of the main gaming floor or prefer a more personalised experience on our private tables in The Club Room, we will be more than happy to cater to your needs. Our dealers are considered the best in the industry and speak several languages to welcome our global clientele. Guests can enjoy a perfectly-poured cocktail freshly prepared by the professional bar team, a glass of chilled wine from our carefully selected list or a Stolichnaya on the rocks. Our à la carte menu, caters for a wide variety of tastes including Arabic and Chinese dishes – you won’t be disappointed. Our Speciality chefs have been preparing the favourite dishes of our clientele from around the world for many years and the feedback we have received is unrivalled.

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The Restaurant at The Capital 22-24 Basil Street, London SW3 1AT

Restaurant Opened June 2019

Room Hire Cost Free

020 7591 1202

Cuisine Modern British

Minimum Spend £500

Name of Private Dining Room Eaton Suite / Cadogan Suite

Head Chef Adam Simmonds

restaurant.capital@warwickhotels.com

Location of Private Dining Room First floor

Signature Dish New Season Lamb, lovage, tomato, fermented garlic, smoked aubergine

Seating Capacity of Private Dining Room 14 / 24 Guide Price of Set Menus Per Head £69 Guide Price of Wine List £29 per bottle

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COYA Angel Court 33-31 Throgmorton St, London EC2N 2AT

Restaurant Opened May 2017

Room Hire Cost N/A

020 3907 0000

Cuisine Latin American

Minimum Spend N/A

Name of Private Dining Room Private Dining Room

Head Chef Damiano De Benedetto

reservations.ac@coyarestaurant.com

Location of Private Dining Room In Main Restaurant Seating Capacity of Private Dining Room 14

Signature Dish Ceviches, Sea Bass Cazuela Interesting Fact Our bright and colourful Pisco bar and lounge specialises in bespoke home made pisco infusions, over 40 tequilas and an extensive rum list.

Guide Price of Set Menus Per Head Set Lunch Menu £28 Sharing menu starting at menu: £65 per person

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CUT at 45 Park Lane 45 Park Lane, Mayfair, London W1K 1PN +44 (0)20 7493 4545 CUT.45L@dorchestercollection.com

Restaurant Opened 1 September 2011 Cuisine Modern American Name of Private Dining Room Media Room at 45 Park Lane Location of Private Dining Room Next to The Library on the mezzanine level

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Seating Capacity of Private Dining Room comfortably seats 12 diners and is available for breakfast, brunch, lunch and dinner. The Media Room hosts special Negroni Nights every other month to celebrate the centenary of the Negroni cocktail with a special masterclass paired with executive chef David McIntyre’s dishes. Guide Price of Set Menus Per Head £95 for three-course menu (hors d’oeuvres + first course + main course + side dishes + dessert) £115 for four-course menu hors d’oeuvres + first course + midcourse + main course + side dishes + dessert)

Guide Price of Wine List £35.00 Upwards Room Hire Cost £1500 Executive Chef David McIntyre Signature Dish Japanese Wagyu steak served with Butter Lettuce Salad Interesting Fact California born David McIntyre has been a long standing member of the Wolfgang Puck Fine Dining Group since joining in 1998 and had relocated with his family from the US to South West London in early 2011 to take up the challenge of opening CUT at 45 Park Lane.

£165 for chef’s six-course seasonal tasting menu

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Fiona Barratt Interiors The Studio Private Dining 12 Francis Street, London, SW1P 1QN 020 3262 032 hello@thestudio-victoria.com Restaurant Opened 2015 Cuisine BYO Chef Seating Capacity of Private Dining Room 4-70 persons Guide Price of Set Menus Per Head POA Sharing menu starting at menu POA Guide Price of Wine List POA

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Room Hire Cost £3,500 - £15,000 Minimum Spend N/A Head Chef BYO Chef We have a fully functioning design kitchen FOH and then a staff kitchen BOH which is also fully functioning which you are more than welcome to use for your event. We have some really great connections with suppliers here, particularly a handful of luxury chefs and caterers, if this is something you are interested in. Please see below the information on these main catering contacts. • Chef, restaurateur, food writer, TV presenter, mentor & Michelin starred chef Adam Byatt - from fine dining to mass catering, Adam and his team have the ability to cater for all and a VERY top and extraordinary level.

• We also work with catering companies such as Spook London, an established event management, catering and creative agency company designing bespoke experiences for private and corporate clients alike mainly focused on larger events. Interesting fact A truly immersive and memorable affair. Set behind closed doors, the intimate space provides front row seats to your chef, their team and a state-of-theart Gaggenau kitchen. Here you will experience the focused intensity of the kitchen, creating an awe-inspiring atmosphere as dishes are created right before your eyes. The inspiration behind the design of The Studio is an industrial, yet super luxe environment. An eclectic mix of unique and luxurious materials, tactile finishes and feature lighting that contrast but complement the urbanised exposed brickwork, steel beams and polished concrete floor.

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HIDE 85 Piccadilly W1J 7NB London 0203 146 8666 info@hide.co.uk – reservations@hide.co.uk

Restaurant Opened 16th April 2018 Cuisine British/European Name of Private Dining Room HIDE&SEEK Location Private Dining Room HIDE Above Seating Capacity of Private Dining Room 20

Guide Price of Wine List Starting from £35/£40 up to £90,000+ Room Hire Cost No room hire Minimum Spend £2500 for lunch - £3500 for dinner Head Chef James Goodyear Signature Dish Nest Egg

Interesting Fact The Hide & Seek rooms are located in Hide Above. Featuring botanical Guide Price of Set Menus Per Head wall casts commissioned especially Starting £48pp for lunch - £90pp for Hide, and an abundance for dinner Sharing menu starting at of natural light, the space is a menu: N/A beautiful setting for any occasion.

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Indian Accent 16 Albemarle Street 0207 629 9802 reservations.london@indianaccent.com

Restaurant Opened 2017

Corporate Chef Manish Mehrotra

Cuisine Indian

Signature Dish Ghee roast lamb with roomali roti pancakes and a selection of chutneys

location of Private Dining Room Downstairs of restaurant Seating Capacity of Private Dining Room 30

Interesting Fact Indian Accent boasts a comprehensive drinks selection, including over 100 rare whiskies

Guide Price of Set Menus Per Head £55 for three courses Guide Price of Wine List Wines start from £8.50 by the glass and £45 by the bottle Room Hire Cost N/A Minimum Spend N/A

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La Dame de Pic London Four Seasons Hotel London at Ten Trinity Square, 10 Trinity Square, London EC3N 4AJ 020 3297 3799 diningreservations.tri@fourseasons.com

Restaurant Opened Monday to Saturday (closed on Sunday) Cuisine Modern French Name of Private Dining Room The Private Dining Room Location of Private Dining Room In the restaurant Seating Capacity of Private Dining Room 12 guests Guide Price of Set Menus Per Head From £85.00 for 3-course menu or £115.00 for Tasting menu (6-course)

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Guide Price of Wine List From £40.00 Room Hire Cost None Minimum Spend Less than 8 guests £1500.00 N/A from 8 to 12 guests Head Chef Luca Piscazzi Signature Dish The White Millefeuille Interesting Fact The restaurant is overseen by Anne-Sophie Pic, one of the most decorated female Michelin star chefs in the world with seven stars in total across her restaurants in France, Switzerland and the UK. La Dame de Pic London is her first restaurant in the UK.

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Halloween at

The Ivy Chelsea Garden 195 -197 King’s Road London SW3 5EQ 020 3727 6540 madeleine.treacy@theivy-collection.com

Restaurant Opened March 2015

Executive Chef Sean Burbidge

Cuisine modern British

Interesting Fact Ideally located on the King’s Road, The Ivy Chelsea Garden’s Private Room provides the perfect setting for entertaining friends, family and clients.The Private Room at The Ivy Chelsea Garden seats 30 on one long table, or 24 on three round tables of 8, and is available for breakfast, lunch and dinner, as well as drinks and canapé receptions for 50 guests, 7 days a week. Decorated in a similar style to The Ivy Chelsea Garden, the walls of The Private Room are adorned with colourful vintage botanical prints and sumptuous floral artwork. The bespoke patterned white Carrara and Fior de Pesco grey marble tiled flooring, eclectic mix of vintage dining chairs upholstered with bold floral and palm printed fabric and hanging gilt leaf pendants add a touch of glamour to the room.

Location of Private Dining Room Ground floor, next to main restaurant entrance Seating Capacity of Private Dining Room 30 seated, 50 standing Guide Price of Set Menus Per Head Sharing menu starting at menu: (we do not do sharing style menus but set menu starting price is £58 and choice menu starting price £65) Guide Price of Wine List Starting at £34 Room Hire Cost N/A Minimum Spend Variable by date

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M Victoria Street M Victoria Street, Zig Zag Building, 74 Victoria St, London SW1E 6SQ 02033277776 victoriastenquiries@mrestuarants.co.uk

Restaurant Opened December 2015 Cuisine M Grill - offering an international menu including an exclusive steak selection (with the highest grades of Wagyu found in London) and sustainable seafood M RAW - 100% vegetarian and gluten-free Restaurant with a modern menu designed to celebrate, not just accommodate, restaurant dining for vegetarians, vegans and diners with ‘free from’ preferences.

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Name & Location of Private Dining Room La Plume – Lower Ground Floor The DEN – Lower Ground Floor Social Lounge (Semi-private) – Lower Ground Floor Wine Mezzanine (Semi-private) – Mezzanine level Guide Price of Set Menus Per Head Starting from £52.50 per person Sharing menu starting at menu: £85 per person Guide Price of Wine List Starting form £27.50 per bottle Room Hire Cost None Minimum Spend Depending on the space, please enquire with the events team.

Signature Dish Our 1kg International Steak Board (includes: USDA Prime Fillet | Argentinian Rump | French Hanger | Botswana Rib-Eye | Wagyu Blackmore Skirt ) Interesting Fact Situated on the ground floor of M Victoria Street is our wine store where we sell over 300 restaurant quality wines specialising in offerings from the six countries M sources its renowned meat and steaks from — USA, Argentina, France, Italy, South Africa and Australia. On the Mezzanine level of M Wine Store sits a highly interactive wine tasting bar, where futuristic wine emotion machines offer a range of the world’s highest quality and unusual wines “to taste and sample” from taps – a perfect start to any event or evening with our blind tasting machines acting as the perfect ice breaker!

Head Chef Wojciech Okonski

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Novikov

Restaurant & Bar 50A Berkeley Street Mayfair London W1J 8HA 02073994330 reservations@novikovrestaurant.co.uk Restaurant Opened 2011 Cuisine Italian Name of Private Dining Room Vino Room Location of Private Dining Room Italian Restaurant

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Seating Capacity of Private Dining Room Up to 50 guests Guide Price of Set Menus Per Head From £85.00 pp Sharing menu starting at menu: from £110pp Guide Price of Wine List starts from £36 Room Hire Cost Price on request Minimum Spend Varies depending on the dates Head Chef Marco Torri Signature Dish Wood roasted whole baby goat, carasau bread and dried cherry tomatoes and Roasted wild sea

bass fillet wrapped in foil & baked, with datterino tomatoes & clams. Interesting Fact Novikov Restaurant & Bar combines a superlative culinary offering with innovative contemporary interiors. It has 2 distinct restaurants: Asian and Italian and one stylish Lounge Bar. As soon as you enter in Novikov Italian Restaurant you cannot miss the imposing woodfired oven, suede wall panelling, mirrors in solid oak frames and the rustic chandeliers. The indulgent menu offers regional Italian dishes with a contemporary twist. Novikov Restaraunt & Bar hosts various events, carnival celebrations and also monthly cooking masterclasses in Italian restaurant.

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Sartoria 20 Savile Row, London, W1S 3PR 020 7534 7000 sartoriareservations@danddlondon.com

Restaurant Opened 1998

Room Hire Cost None

Cuisine Italian

Minimum Spend To be checked with venue

Location of Private Dining Room Ground floor

Chef Patron Francesco Mazzei

Seating Capacity of Private Dining Room There are two private dining rooms seating up to 20 people in each, which can be combined to accommodate 50 as well as 1 room of up to 6. Guide Price of Set Menus Per Head £58 – 3 courses Guide Price of Wine List From £40.00

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Head Chef Simone Petulla Signature Dish Tortelli with burrata, nduja and aged Modena balsamic vinegar. Interesting Fact Sartoria borrows its name from the Italian word for tailor, a homage to its location on Savile Row and where is the only restaurant.

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Sushisamba City 110 Bishopsgate London EC2N 4AY 0203 640 7340 CityEvents@sushisamba.com

Restaurant Opened 2012

Room Hire Cost N/A

Cuisine Japanese, Brazilian, Peruvian

Minimum Spend From £3500.00 plus VAT plus 15% service charge.

Name of Private Dining Room SUSHISAMBA LOUNGE Location of Private Dining Room 39th floor at SUSHISAMBA City Seating Capacity of Private Dining Room 40 seated or 60 standing Guide Price of Set Menus Per Head From £60 Sharing menu starting at menu: From £60 Guide Price of Wine List £36 a bottle

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Head Chef Andreas Bollanos Signature Dish Moqueca Mista (shrimp, squid, sea bass, mussels, clams, coconut milk, dendê oil, chimichurri rice), Churrasco (kobe ribeye, chorizo, kobe fillet), Yellowtail Taquitos (avocado and roasted corn miso) Interesting Fact SUSHISAMBA lift whisks guests to 38th floor with an average speed of 1 second per floor, the restaurant made its debut the same day as London Olympics opening ceremony on July 27th, 2012

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Texture Texture Restaurant 34 Portman Street London W1H 7BY 020 7224 0028 info@texture-restaurant.co.uk

Restaurant Opened 2007 Cuisine Modern Scandinavian influences with Asian influences Name of Private Dining Room Tolli Private Dining Room Location of Private Dining Room Set off from the main restaurant in a private room Seating Capacity of Private Dining Room 16 Guide Price of Set Menus Per Head £99 for 3 courses Guide Price of Wine List Wines start from £8 by the glass and £35 by the bottle per bottle (lunch only) Room Hire Cost

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None Minimum Spend None Chef Patron Agnar Sverrisson Head Chef Karl O’Dell Signature Dish Icelandic cod served with avocado, brandade, tomatoes and chorizo Interesting Fact Those in the know can order an off menu delicatessen of Icelandic Hákarl (fermented shark), which Aggi offers out occasionally as a surprise to guests or those who ask. It’s not to everyone’s taste buds, but is classed as a delicacy and more often than not served with a shot of akvavit.

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Trishna 15-17 Blandford Street Marylebone Village London W1U 3DG 020 7935 5624 info@trishnalondon.com

Restaurant Opened November 2008

Room Hire Cost N/A

Cuisine Michelin Star Indian

Minimum Spend Lunch no minimum spend, dinner £1,000

Name of Private Dining Room N/A – no name, just the private room Location of Private Dining Room Lower ground floor Seating Capacity of Private Dining Room 12 seated Guide Price of Set Menus Per Head £65-70 Sharing menu starting at menu: No sharing menu

Head Chef Sajeev Nair Signature Dish Shahi Salmon Tikka (Royal cumin, dill leaves, smoked raw papaya) Interesting Fact Trishna was the first restaurant opened by JKS Restaurants. Opened in November 2008 it was awarded a Michelin Star in 2012 and has retained it ever since.

Guide Price of Wine List From £36

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club chelsea Our Heritage Welcome to Club Chelsea. Stamford Bridge, our home since 1905. This is where we grew up, formed allegiances, first experienced the triumphant bliss and utter devastation of match-day. Steeped in history, these streets hold our memories of the past and hopes for the future. Now more than ever, we want to celebrate our neighbourhood, teams and supporters, and the stories that make up our identity both on and off the pitch, so next season we bring you the Diamond Suite Experience, Club Chelseaâ€™s most premium offering for like-minded people to explore a world of culinary delight, worldclass service and entertainment beyond football. The Diamond Suite Experience Your two-hour pre-match experience begins in a private suite with Champagne and canapĂŠs on arrival followed by an

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award-winning four-course fine dining experience brought to you by celebrity Chef, Jason Atherton, before taking to your seats on the exclusive balcony terrace to watch the entertainment unfold on the pitch. A complimentary bar of Champagne, wine, spirits, beer and soft drinks is available throughout your day with exquisite half-time and fulltime refreshments, and a bespoke gift for you and your guests. The experience will end with an intimate meet-andgreet with a first-team player. Join Club Chelsea Guarantee your seat for the whole season with annual membership to Club Chelsea. Experience Premier League, Champions League, FA Cup and League Cup home games in style, connect with industry leaders, and enjoy worldclass benefits that extend beyond the match-day.

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event exec. In a world where cash is king, for those fortunate enough to have plenty of it, it’s a tad frustrating to be told there are some things money can’t buy – the box to entertain a client at a major event, the last of which sold out months ago; the front-row concert seats you promised the kids and forgot to book; the anniversary meal at that chic celebrity eaterie that simply refuses to fit you in … ‘I recognise the name, Sir, but this evening, I’m sorry, we’re fully booked.’

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“It’s not who you are or what you can afford – it’s who you know,” says hospitality and events guru Laura Rosinska. ‘Mrs Fixit’ to her many illustrious and discretely wealthy clients, Laura simply doesn’t countenance the word ‘no’. “Anything is possible if you have the right connections,” she insists. Her little black book (too precious to digitise) acts as ‘open sesame’ to venues around the world where if she’s not already on first name terms with the management, she’ll know someone who is. Politely persistent, charming and energetic, as founder and director of Event Exec and Event Exec Elite – its newly launched unique, bespoke and completely confidential service for ultra high net worth individuals – Laura’s 20 years of power networking in international corporate and sports entertainment is evident in the relationships she builds. “I’m proud to say clients don’t just get to know me; they come to trust me,” she says. “I might book tickets in a box for something the family wants to see and then all of a sudden I’m looking at their personal brand or business marketing plans and putting together an events schedule for the next quarter to fit in with the strategy. We’ll look at the venues, the people they want to invite and the food and hospitality to fit their brief and budget. “A lot of what I do in both the private and corporate worlds is, of course, highly confidential and with many clients there is a large degree of crossover between the two.” Among them, the multi millionaire forex trading disruptor and finance industry entrepreneur Greg Secker regularly engages Event Exec to deliver bespoke corporate and private functions. He relies on Laura to source the very best – whether it’s sharing his daredevil passion for rally driving with business associates at prestigious motorsport

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events; popping Krug with clients at boutique and chic music and arts festivals; or corporate entertaining at the UK’s greatest arenas. “Laura completely understands my way of working. I’m not a ‘why?’ guy, I’m a ‘why not?’ guy and she gets that. Like me, she doesn’t entertain the notion of the unobtainable,” says Greg. “I’m sure if I asked her to lay on a corporate event in the Sahara with flowers from Iceland and penguins from Antarctica she’d sort it, no problem.” “Like many of my clients, I also look after Greg on a private client basis, arranging occasions for family and friends,” adds Laura, “and he quite rightly expects the very best seats in house, which I have always managed to deliver – including Golden Circle Access for Adele and Drake London concerts and VIP tickets for Justin Bieber and Ed Sheeran.” With exclusive access to all the major arenas in the UK and internationally, including host sites for the world’s cricket, football and rugby tournaments, she can confidently say that ‘when something says it’s sold out, it isn’t’. British TV presenter Michael Kurn is happy to testify to that. “Whenever I need access for an event for my friends, family or clients, I choose Laura at Event Exec,” he says. “No request is too big or too small. If Laura can’t get you a ticket, no one can.” Meanwhile, Event Exec Elite’s partnership with The Nth Degree – the exclusive private dining club, founded by Restaurant Association President Robert Walton, which combines highlevel networking and haute cuisine –

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gives clients privileged access to the finest tables in London. December 2017 saw Laura evolve Event Exec’s bespoke client service into something even more exclusive – the Event Exec Elite brand. “Event Exec Elite is designed for those corporates, their clients and private individuals who are looking to take their hospitality to the next level,” says Laura. From securing a private yacht, courtesy of its billionaire owner, for an MD to celebrate the imminent opening of a new office in Dubai; to offering clients the rare opportunity to entertain guests at next year’s Henley Regatta and Festival in an achingly beautiful private waterfront home; or giving them the keys to a 10-bedroom retreat on a glorious country estate in West Sussex, complete with own butler and access to sports and spa, this new Elite service is the ultimate in private hospitality. “Event Exec’s extensive network of personal connections allows us to build a totally unique package for Elite

clients – from finding a luxury venue not normally available to hire, to engaging the celebrity chef to cater your guests, we take care of every detail, creating something bespoke and memorable,” says Laura. “It’s about creating experience that you would never otherwise receive an invitation to – because it only exists through us.”

For more information please contact Laura Rosinska. Director, Event Exec Ltd. 2nd Floor, 28-29 Southgate, Chichester PO19 1ES. Tel. 07809 446 295. Email. laura@event-exec.co.uk. www.event-exec.co.uk

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WORKING FOR BARS, PUBS AND NIGHTCLUBS ACROSS THE UK JOIN UKHOSPITALITY TODAY!

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The 2019 National Restaurateurs’ Dinner The 2019 National Restaurateurs’ Dinner is a joint fundraising event in aid of the Royal Academy of Culinary Arts, Academy of Food and Wine Service and The Wine Guild of the United Kingdom We celebrated the 31th anniversary of the National Restaurateurs’ Dinner on the 27th of March 2019 at Shakespeare’s Globe. This spectacular fundraising event began with a Laurent-Perrier Champagne reception and was hosted by a team of leading chefs; Steve Drake, Jeff Galvin, Angela Hartnett, Allan Pickett and Ben Tish of the Royal Academy of Culinary Arts. The National Restaurateurs’ Dinner was started in 1988 by Roy Ackerman CBE, this event is the annual joint fundraising initiative of three of the industry’s most prominent and respected organisations. Each year we combine our efforts to organise what has become a must-attend

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celebration event for our sector, whilst raising funds to maintain our industry-focused education and training initiatives. The three associations share the same ideals for maintaining the profile and esteem of our industry, whilst working continuously towards setting higher standards both front and back of house; we share in the philosophy that education and training is key to securing the future. The proceeds from the event are shared equally between the three organisations and entirely invested in the various educational programmes which include: the Royal Academy of Culinary Arts’ Annual Awards of Excellence, the Master of Culinary Arts,

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Chefs Apprenticeship Programmes and Professional Restaurant Service and Management Apprenticeship Programme; the Academy of Food and Wine Service’s ‘Licence to Work’, online modular programme, their advanced course ‘Performance Improvement Programme’ and many more Institute qualifications and CPD programmes and The Wine Guild of the United Kingdom’s International Sommelier Competition Scholarships and National Sommelier foundation training programme. However, the dinner is not just a fundraising event. It is an opportunity for people with common interests to meet and to support the catering industry, which plays such an important part in our culture. Not only does the hospitality industry represent one of the country’s largest employers, but food and wine are entwined in our daily lives and if, by enjoying the two at the Dinner, we can also raise money to improve training standards, we will have the satisfaction of knowing that we have been of service

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not merely to our industry but to society as a whole. To mark the Silver Jubilee of the National Restaurateurs’ Dinner in 2014 we appointed six Honorary Patrons of the event, who have contributed so much over the years and continue to do so. They were: Roy Ackerman CBE; Michael Druitt; Sir Rocco Forte; Patrick GwynnJones MBE; Ramon Pajares OBE; and Richard Shepherd CBE. Since then we have launched the NRD Patron’s Scheme, we are delighted that the following have subsequently joined the scheme and become Patrons: Jane Asher; Geoff Booth FIH; Karen Karen Brown; Brian Clivaz FIH; Michael Druitt; Ciarán Fahy FIH MI; Roland Fasel; Sir Rocco Forte FIH; Professor David Foskett MBE CMA FIH BED HONS; Jeremy Goring MIH; Patrick Gwynn-Jones MBE; Julia Hands MBE; Tim Jones; Stephen Moss CBE, FIH; Kevin Oakes; Ramon Pajares OBE, FIH; Tracey Rogers; Richard Shepherd CBE, FIH; Alastair Storey OBE, FIH; Mike Sunley; Bill Toner FIH; Ed Vokes.

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Perrier-Jouët

In the ‘Comet Year’ of 1811 and just 12 months after their nuptials, young newlyweds Pierre- Nicolas Perrier and Adèle Jouët created a Champagne House in Epernay through which their love story would continue throughout time. Today, from the same address and using the same buildings & cellars that the couple created, Perrier-Jouët continues to create enchanting, seductive and delicate Champagnes in the style created in unison by the founding couple.

From the outset, Pierre-Nicolas and Adèle looked to export their extremely high-quality Champagnes. Then, as now, Great Britain was one of the most significant consumers of the light sparkling wines of the region and in September 1815, they received their 1st order for a British customer; 96 bottles to be delivered to the Quartermaster General of the British army, General Sir George Murray - The Duke of Wellington’s No 2. By the middle of the century, and with the house now being run by their son Charles Perrier, 90% of the production of the house was being exported to Great Britain and it was at this point in time that Perrier-Jouët made a monumental change to her Champagnes that would move the style of the region’s wines for everyone, for ever. Up until the 1840’s, all Champagnes were a heavily sweetened sparkling wine that were drunk at the table at the end of the meal and had, over time, been getting progressively sweeter. However, food styles were changing and much less salt was being used as a preservative in food and therefore palates were changing. The British consumers were asking for a style of Champagne that was not so overly sweetened and so, in a world 1st, the shipment of Perrier-Jouët’s Champagnes in 1847 to Great Britain had over 85% less sugar added than in previous years – from 160 g per L to 20g per L - and the 1st ever dry Champagne was born. This new style was an immediate success and subsequently both Queen Victoria and the Prince of Wales awarded the house a Royal Warrant of supply

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and London’s high society embraced the new Perrier-Jouët style with Oscar Wilde famously drinking it in his hotel room on the night of his arrest. In 1902, the middle of the period now known as ‘La Belle Epoque’, a time of European peace, prosperity and optimism, the arts were flourishing and the Managing Director of PerrierJouët commissioned the leading Art Nouveau glass artist, Émile Gallé to decorate a suite of magnums for display in his office. Inspired by the soft, floral, elegant sparkling wines of the house, Gallé created a remarkable design, hand enamelling 3 magnums with an Art Nouveau arabesque of Japanese anemone’s that wreathed the magnums in white and green flowers all highlighted with real gold. These now iconic bottles with their avant-garde design were delivered but not alas appreciated and were swiftly moved downstairs to a deep dark corner of the 15km of PerrierJouët’s cellars running under the town of Epernay, out of sight and out of mind. It was only 58 years later in 1960 that the Gallé works of art were rediscovered. Aesthetic tastes, as had the world, had changed so a top-secret project was begun. Focussing on the near perfect 65ha of vineyards that Perrier-Jouët owns, the Chef de Caves was asked to create a new expression from the house. A new vintage cuvée prestige that was only to be made in the very best years with the heart of the blend to use the most emblematic grape for the house of Perrier-Jouët, Chardonnay. It took four years of work. Tasting, sampling and trialling different blends and awaiting the very best possible

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year so there was absolute perfection with the harvest. In 1964, (subsequently known as the year of the decade) the stars aligned and the 1st ‘Cuvée Belle Epoque’ was bottled; a work of art in a Champagne wine that went into a work of art on a bottle. 2 masters of their craft coming together over 60 years apart. Cuvée Belle Epoque is cellared and matured for at least 5 years to allow the intense yet restrained complexity to develop and blossom into something quite exquisite and so it was not until 1969 in Paris at the occasion of jazz legend Duke Ellington’s 70th birthday party that the world for the 1st time saw and tasted Cuvée Belle Epoque and it has gone on to become one of the most famous wines in the world. In over 2 centuries of producing

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Champagnes from 28, Avenue de Champagne, Epernay, Perrier-Jouët has astonishingly only had 7 Chef de Caves (Cellar Masters). Hervé Deschamps, the current and 7th Cellar Master joined the house in 1983 and after a 9-year apprenticeship learning the secrets, the subtitles and the art of making Perrier-Jouët, took charge in 1993 and since then, every single bottle has been crafted by him. Hervé has also endowed the house with 2 lasting legacies. In 1993 using only 2 specific small vineyard plots (very unusual in Champagne) in the Grand Cru village of Cramant, which are arguably the 2 very best Chardonnay plots in the entire region, he created Cuvée Belle Epoque Blanc de Blancs. This jewel in crown of the Perrier-Jouët range has only been made 5 times in last 25 years.

In 2017, Hervé released his 2nd personally created cuvée; For the 1st time in her history, Champagne PerrierJouët now has a non-vintage Blanc de Blancs available in select countries across the globe. A vivacious, youthful and exciting wine brimming over with notes of honeysuckle and white floral aromas yet staying firmly in the Perrier-Jouët style. Today, 208 years after Pierre-Nicolas Perrier and Adèle Jouët started their remarkable journey, Champagne Perrier-Jouët continues in the same vein as their original vision. To create the highest quality, soft, gentle, elegant and floral Champagnes that delight and inspire. To infuse beauty into everyday life and to make everyday life more beautiful. www.perrierjouet.com @perrierjouet

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“A successful interior should enhance, not dictate, the way you dine.” Fiona Barratt Interiors is a leading interior design and architecture studio based in the heart of London. Established in 2006 by the award-winning designer and entrepreneur Fiona Barratt-Campbell, the creative studio provides a complete turnkey design service for the international elite and luxury hospitality brands. At the studio’s heart is the passion for style and creativity, combining quality and functionality with an understanding of the many facets of a space. Fiona’s philosophy is the exploration of aesthetics; fluid and elegant spaces are born with an understanding of the aspirations of the client, the relevance of the location and maximisation of the elements of the space. She develops these with imagination, vision and alchemy. The result of this attention to detail is an interior that tells a story and most importantly an interior that evokes an emotion. Known for her textures, inspired by the legacy of history and the infinity of the natural world, Fiona embraces the brave mix of finishes and materials, the experimentation of layering and compositions run throughout each element of her work. Fiona’s commercial spaces provide the framework to explore a way of life; whether that is meeting new people, socialising with friends, sharing ideas or escaping into a utopia.

Fiona Barratt Interiors • The Studio • 12 Francis Street • London • SW1P 1QN • info@fionabarrattinteriors.com • +44 (0)20 3262 0320 • info@fionabarrattinteriors.com

The

Cayman Islands

In the last few years The Nth Degree Club’s partnership with the Cayman Islands has gone from strength to strength. The Nth Degree Club has been pivotal in positioning The Cayman Islands alongside leading figures in the hospitality industry as they aim to become a global destination for hospitality. It started in 2018 when Robert Walton MBE introduced the Chief Officer of the Cayman Islands, Eric Bush, to three Michelin-star chef Clare Smyth MBE and since then they have created the perfect fine dining partnership. In 2018, The Nth Degree Club celebrated the 60th anniversary of the creation of the Coat of Arms for the Cayman Islands by hosting a special lunch at Core, Clare’s debut restaurant. In May this year, the Cayman Islands celebrated another major milestone of the 60th Anniversary of the Constitution which was marked with an intimate dinner at Core in London. As Eric Bush prepares to leave London and return home, the plans to continue to place the Cayman Islands as a global brand for hospitality continue apace Andre Ebanks has been appointed to take over from Eric and next year

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in January Clare Smyth MBE will be travelling to the Cayman Islands to participate in the highly anticipated 12th annual Cayman Cookout. The Cayman Islands have continued to be a leading supporter of The Nth Degree Club this year. The Cayman Islands were a Platinum Sponsor of the Restaurant Association Gala Dinner where they donated the most prestigious prize in our Heads or Tails auction. We are also proud to announce that the Cayman Islands were a sponsor of our Young Chef Young Waiter Competition which took place in October 2019. Over the next few pages, you’ll find a celebration of the Cayman Islands over the last year which includes the visit of TRH The Prince of Wales and The Duchess of Cornwall to the beautiful and vibrant destination.

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The Cayman Islands

Culinary Capital of the Caribbean It’s not just the endless white sandy beaches, clear turquoise seas, world-class diving and luxury hotels that are the attraction on the Cayman Islands. Colourful themed events, spectacular festivals with a real Caymanian vibe and a mouth-watering global culinary scene make it an incredible holiday destination. As ‘the Culinary Capital of the Caribbean’, the Cayman Islands offers the widest choice of culinary experiences combined with sun, sea and tropical landscapes. Boasting more than 200 restaurants and culinary influences from all over the world, our island paradise provides visitors with an endless array of options to suit any palate. Abundant in natural resources from the sea and land, the Cayman Islands offers mouth-watering farm-to-table cuisine. Many restaurants on the Islands feature a diverse homegrown food scene committed to serving only locally-sourced ingredients. You can look forward to unsurpassed service,

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award-winning chefs and an eclectic array of different culinary options. To get a real flavour of the huge variety of culinary delights of the Cayman Islands, we recommend trying one of the popular food tours. Tours are available from Camana Bay – The Flavour Tour, or from George Town and give visitors the opportunity to enjoy food and drink tastings from local restaurants and meet with local chefs and restaurant owners who can share secret recipes. The guides can also give an insight into local historical sites and art, and of course, you can pick up tips of where to eat during your stay on the islands.

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The Cayman Islands are famous for their Sunday brunches and it’s the perfect opportunity to relax and enjoy the local scene. There’s lots of choice from beachside cafes to the luxury hotels which offer multicourse brunches. All served with the warmest of Cayman welcomes! The Cayman Islands is set to welcome award-winning UK chef, Clare Smyth MBE to its celebrity line-up of chefs taking part in the prestigious culinary event, Cayman Cookout from 15-19 January 2020. Clare will be the first female UK chef to participate in the Caribbean celebration of food and wine which brings together talented chefs, wine and spirit experts, and culinary tastemakers from around the world. Guests at the Ritz-Carlton will enjoy dynamic cooking demonstrations, exclusive tastings and dining events, exciting local tours and unique epicurean experiences. With the spectacular back-drop of Grand Cayman’s Seven Mile Beach, Cayman Cookout is co-created and

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hosted by Eric Ripert, Michelin Star chef, co-owner of Le Bernardin in New York as well as Blue by Eric Ripert at the Ritz-Carlton. Other global culinary stars will include José Andrés, Emeril Lagasse, Daniel Boulud, Andrew Zimmern, Normand Laprise, Pano Karatassos, Dominique Crenn, Stephanie Izard, Laeticia Rouabah, and Niki Nakayama. Clare Smyth commented: “I’m delighted to be heading back to the Cayman Islands to join in with the special atmosphere and excitement of Cayman Cookout. The food movement in the Cayman Islands is phenomenal using local resources to create incredible dishes. It really is a real home from home in paradise.” Other culinary events not to be missed are Cayman Restaurant Month every October and Taste of Cayman Food & Drink Festival in January. With exceptional culinary variety, unsurpassed ambience and renowned local and international chefs, the Cayman Islands will inspire even the most discriminating gourmands.

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The Restaurant 2019 Gala Dinner The Cayman Islands is delighted to partner with The Restaurant Association in celebration of the best culinary talent at the 2019 Gala Dinner.

The Cayman Islands has a 360-year relationship with the UK that goes back to the first British settlers who arrived on the uninhabited Islands in 1658. In May 2018, Cayman celebrated the 60th anniversary of Queen Elizabeth II granting the Islands its own Royal Coat of Arms and in July this year Cayman will celebrate the 60th anniversary of its Constitution. Both events are milestones in the Cayman Islands’ relationship and continued close ties to Britain. Cayman has been recognised as the culinary capital of the Caribbean winning plaudits for the quality, authenticity and international standards of its food and restaurants and food has become a quintessential part of the Cayman

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Islands Experience. Boasting more than 200 restaurants and culinary influences from all over the globe, the Cayman Islands provides an endless array of options to suit any palate. As ‘the Culinary Capital of the Caribbean’, the Cayman Islands offers the widest choice of culinary experiences combined with sun, sea and tropical landscapes. Abundant in natural resources, the Cayman Islands is also ahead of the curve in the Caribbean’s farm-to-table movement, displaying a diverse homegrown food scene at various restaurants committed to serving only locally-sourced fare. Unsurpassed service, award-winning chefs and an eclectic array of culinary options make this an Island paradise

and a culinary destination which has to be savoured and enjoyed. As part of its culinary ambition, Cayman has attracted some of the worlds’ top chefs including the UK’s most acclaimed female chef, Clare Smyth MBE. Showcasing the links between the UK and the Cayman Islands, Clare spent 10 days in Cayman to create a series of bespoke dining experiences celebrating the distinct flavours of the Caribbean, and last year partnered with the Cayman Islands for a celebration event at her own restaurant Core in Notting Hill. Find out more about Cayman’s food and restaurant scene, visit: www.visitcaymanislands.com/en-us/ culinary-capital

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Celebrate Cayman launched its festivities marking the 60th anniversary of the Cayman Islands Constitution The event was hosted by Premier Hon. Alden McLaughlin and featured memorable cultural performances from the UK, Cayman Islands and Jamaica. The keynote speech was delivered by the Premier, with addresses from H.E. Governor Martyn Roper, Lord Ahmad of Wimbledon and Jamaican Prime Minister Andrew Holness. Celebrate Cayman: Constitution Cultural Breakfast Celebrate Cayman launched its festivities marking the 60th anniversary of the Cayman Islands Constitution on Saturday 29 June. The celebrations moved to George Town Town Hall on Monday, 1 July 2019. The historic venue hosted the signing

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of the Cayman Islands first constitution some 60 years ago. APPG Celebration of Caymanian Culture The All-Party Parliamentary Group for the Cayman Islands, chaired by Sir Graham Brady, enjoyed an evening of Caymanian culture at Pedro St. James

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royal visit

to the Cayman Islands Royal Visit Day One HRH The Prince of Wales and The Duchess of Cornwall officially opened the renovated Owen Roberts Airport shortly after arriving in the Cayman Islands. The Royal Couple also met wellwishers of all ages who gathered at the airport to see them. They then traveled to Government House, where they met the staff. Public events for the day ended with a photocall of HRH, Governor Martyn Roper and Premier Alden McLaughlin on the grounds of Government House. Royal Visit Day Two HRH The Prince of Wales began his morning by opening the new 25m short course pool at the Cayman Brac Sports Complex. The Prince then travelled to LIttle Cayman for a special event at the Central Caribbean Marine Institute, before returning to Grand Cayman. After landing at Clifton Hunter he met students and parents before travelling on to the Queen Elizabeth II Botanic Park, opened by his mother 25

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years ago. There he opened the new Childrensâ€™ Garden and visited the Blue Iguana Recovery Programme. For his last solo event before attending a reception with the Duchess of Cornwall in the evening, HRH met with personnel who were deployed to the Turks and Caicos in 2017 in the aftermath of hurricanes Irma and Maria. Royal Visit Day Two Evening On Thursday evening, 28 March 2019, Their Royal Highnesses The Prince of Wales and the Duchess of Cornwall attended a reception in their honour at Pedro St James, The Prince presented Deputy Governor Franz Manderson with the medal recognising him as a Member of the Most Excellent Order of the British Empire (MBE). Meanwhile Felicia McLean and Andrew Smilley received the Cayman Islands Certificate and Badge of Honour. After this the Royal Couple headed to Owen Roberts International Airport, where they were bid farewell by Governor Martyn Roper, Premier Alden McLaughlin and their wives.

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THE WATERMARK GRAND CAYMAN EXCLUSIVE CARIBBEAN LIVING, SETTING THE NEW STANDARD FOR OCEANFRONT LIVING

arely does the opportunity to experience unparalleled privacy and luxurious living on one of the world’s most acclaimed beaches present itself. This opportunity awaits at The Watermark Grand Cayman, a private and stunning enclave of only 54 generous beachfront residences developed by Fraser Wellon and his award-winning team, one of the most admired and respected Caribbean developers. Overlooking sparkling and tranquil waters, The Watermark is located on prime Seven Mile Beach, Grand Cayman. This coveted and highly desired stretch of powder-soft sand beach has received the prestigious honour of being named “The Caribbean’s Best Beach” by Caribbean Travel and Life Magazine, on an island offering easy accessibility from both Europe and North America.

“In our 30 years of Caribbean development experience, The Watermark is our defining statement,” says Fraser Wellon. “Its’ exquisite location provided us with a unique creative palette upon which to offer the finest combination of quality architecture and design. Its personalized bespoke services are destined to set a new standard for world-class oceanfront living by offering an exclusive and private residential environment with five-star, resort-style amenities and services, tailored to any individual desire to enhance the experience and ambience.” Residences at The Watermark are designed as the very definition of subtle elegance and opulence, with distinctive features and the rare quality of fine craftmanship throughout. Elegantly appointed and graciously inviting, homes are designed to suit any lifestyle with cutting-edge architecture and bespoke interior design. The residences also feature glasswindow walls, which embrace the natural beauty of the Caribbean surroundings through glorious and forever views of water, beach and sky. The ultimate result are homes which offer the finest in elegant living, while creating enchanting environments of peace, beauty, style and sophistication.

ARTIST CONCEPTUAL RENDERING

The Watermark will be an idyllic oasis surrounded by the natural beauty, views and tranquil presence that is a Caribbean lifestyle ARTIST CONCEPTUAL RENDERING

ARTIST CONCEPTUAL RENDERING

THE FINEST INSPIRED ARCHITECTURE THAT ELEVATES ELEGANCE IS A SIGNATURE THROUGHOUT THE WATERMARK

ARTIST CONCEPTUAL RENDERING

Amenities at The Watermark are designed for both those who desire privacy and exclusivity or those who enjoy a more socially active lifestyle. Exquisite pools, private beachfront cabanas, screening room, library lounge, oceanfront owner’s conservatory with wine storage, full bar and chef’s kitchen and a private dining room are offered within an exclusive community enjoying the finest life has to offer. The 24-7 valet, concierge and bespoke personal services are delivered to the highest standards with impeccable style and attention to detail, which will always exceed expectations. For healthy mind

and body, indulge in supreme style within the exclusive elegance of the full-service spa and state-of-the-art fitness facilities. With private training and treatment rooms offering a wide variety of personalized programs, The Watermark’s superb facilities will stimulate the body, energize the mind and nourish the soul. With a fine-dining restaurant and stylish beachfront lounge, The Watermark will be an environment offering an intimate atmosphere of chic hospitality and worldclass ambience. An exciting selection of refreshments and exotic cocktails are served daily, and diverse chef-inspired

Bespoke contemporary design which is opulent, engaging and inviting creates living spaces of style and sophistication, with glass window walls offering spectacular Caribbean vistas

menus create evenings of a wide variety of gourmand experiences to please the most discerning palates. The Watermark’s personal and hospitality services will anticipate and deliver on every desire and individual requirement, providing the ultimate lifestyle experience. “In every way, residents at The Watermark will embrace and enjoy effortless living,” says Wellon. “That feeling inspired our creativity throughout every aspect of this truly remarkable collection of homes and the services that will be available.” The Watermark will attract the discerning homeowner who appreciates the finest in quality by which to live life to the fullest. Here, paradise is found with the ultimate in exclusive Caribbean living. From its design, amenities, features, quality and exclusivity, The Watermark offers unrivalled personal services and a suite of unequalled lifestyle options amid complete privacy. Richly deserved, The Watermark will rightfully reward a life without limits among grandeur that sets a new global standard in residential beachfront living.

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Restaurant Association GALA DINNER Hospitality leaders celebrate The Restaurant Association Gala Dinner with three generations of the Roux family accepting the Award for Services to Hospitality plus the event raised £48,000 for The Springboard Charity UKHospitality and The Nth Degree Club joined together to host the first annual Restaurant Association Gala Dinner, Celebrating Excellence in Food & Wine Service on Monday 25th February 2019 at The Savoy Hotel. The prestigious event was held with the support of headline sponsors No.1 Botanical Soda with guests including the Roux family in attendance who were honoured with a special award. The event raised £48,000 from the Auction going to The Springboard Charity, which is the leading charity of the sector that helps young people achieve their potential. Event Exec were honoured to provide the Event Management at the Savoy for the prestigious Restaurant Association Gala Dinner 2019. Guests - Top chefs and hospitality leaders attended including Raymond Blanc OBE, Shaun Rankin, Brian Turner CBE, Fabrice Lasnon, Richard Corrigan, Francesco Mazzei, Richard Shepherd CBE, Martyn Nail, Claude

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Bosi, Chris and Jeff Galvin, Neil Rankin, Ruth Hansom, Matthew Ryle, Laurence Henry, Oli Martin, Dean Banks, Ben Tish, Sophie Michell, Gizzi Erskine and André Garrett. Celebrity guests and influencers include model Lisa Snowdon, bestselling cookbook author Melissa Hemsley, YOU Magazine Editor Jo Elvin, presenter Lucy Verasamy and nutritionist Rosemary Ferguson. The Restaurant Association Award for Services to Hospitality For 2019, The Restaurant Association introduced the first ever award which was presented at the Gala Dinner. The Restaurant Association Award for Services to Hospitality, was designed and sponsored by Fabergé, and was presented to the Roux family with Albert Roux OBE, Michel Roux Jr and Emily Roux in attendance. “What a fabulous evening! We were so honoured at The Restaurant Association’s recognition of our family’s contribution to the UK restaurant industry. We’re now into our third generation of restaurateurs with Emily and Diego’s opening last year, and it was wonderful to receive such an accolade in front of all our respected peers,” said Michel Roux Jr. “It was also a significant occasion to raise awareness and money for the incredible work undertaken by Springboard, they do such a great job in helping young people find worthwhile careers in hospitality.”

Speakers - The Nth Degree Club founder and President of the Restaurant Association, Robert Walton MBE, hosted the event alongside speakers including Anne Pierce Chief Executive of Springboard Charity, Kate Nicholls CEO of UK Hospitality, David SpencerPercival CEO of No.1 Botanical Soda, Eric Bush of The Cayman Islands, Bastien Soots of Michelin and Sarah Fabergé of fine jewellery brand Fabergé. Entertainment Entertainment was provided by announcer Alan Dedicoat plus West End singers Ben Forster and Lauren Samuels. Diners played a game of Heads and Tails with the winner taking away a coveted holiday to the Cayman Islands. The luxury trip will include a 7-night stay at the Kimpton Seafire Resort and Spa on the world renowned Seven Mile Beach, and return flights

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from London. Celebrated chef Brian Turner CBE hosted the annual Auction where the top prize was One Dazzling Night With The Dazzlers. The winner would be invited to the home of Robert Walton MBE and Donna Ida Thornton where a dinner would be prepared for eight guests by a host of top chefs. The starter will be prepared by Sophie Michell and Gizzi Erskine, Melissa Hemsley will be making dessert, Robert Walton MBE

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will be cooking the main course with Francesco Mazzei as commis chef with drinks served by Donna Ida Thornton. Springboard Charity The auction raised £48,000 for The Springboard Charity which helps young people achieve their potential and unemployed adults into gainful employment. It also works to support people in or at risk of poverty, by helping them to overcome their challenges, and

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begin rewarding, long-term careers in the hospitality industry. Sponsors Headline sponsors No.1 Botanical Soda were the perfect partners for the event. Their new range of botanical extract mixers are sugar free and contain no artificial sweeteners or preservatives. They are pure, fresh, aromatic and distinctive. They are made with active herbal extracts and authenticated by the leading botanical scientists at the Royal Botanic Gardens, Kew. Created especially for bars, restaurants and hotels, No.1 Botanical Soda ensures the perfect fizz and flavour to produce stunning cocktails. Platinum sponsors of the RA Gala Dinner included British Overseas

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Territory, the Cayman Islands, which are located in the western Caribbean Sea, south of Cuba and north west of Jamaica. Comprising three islands, all offer something different from the barefoot elegance of Grand Cayman, to the adventurous spirit of Cayman Brac and the tranquillity of Little Cayman. Alpha Rewards are the second Platinum Sponsor and is the preferred Partner of UKHospitality delivering an exceptional Member Benefit to reward & motivate staff leading to employee retention, labour productivity & improved quality of outputs & services to drive increased profitability. Gold sponsors included Fabergé, The Barracuda Club, Overfinch, Falco Capital, Orhan London Tailoring,

The Wine Social, Boadicea the Victorious, Nordaq, DRS Bond Management Limited, The Caterer. Silver Sponsors include Chelsea FC, Longbottom & Co, UKHospitality, Unilever, Fiona Barratt Interiors. The Savoy London Menu The menu has been designed with a starter and dessert to showcase the Headline Sponsor. Loch Duart Scottish Salmon was cured in “KEW Organic – Explorers’ Strength Gin”, Juniper Berry Crust and Baby Leeks Cooked in No.1 Juniper Soda. Dessert was an After-8, an Intense Dark Chocolate Ganache, Crispy Pearls, No.1 Mint Soda infused Mint Stracciatella Ice Cream. Guests enjoyed an Intermediate course of Native Lobster, Norfolk Vegetables

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Blanquette, Micro Cress and Edible Flowers, followed by a main course of Grassland Beef Oxtail 52° Celsius Cooked Beef Filet, Potato Confit, Heritage Beetroot, Coffee Teriyaki Sauce. Drinks by The Wine Social Drinks were selected by The Wine Social including Champagne Corbon, Absolument Brut NV. from Champagne, France on arrival. For the Starter, Domaine Gueguen, Chablis 2015. Burgundy, France is a Fred and Celine’s Chablis, and is the best way to discover the kimmeridgian limestone rocks, composed of skeletal fragments of corals. For the Intermediate course, Ottaviano Lambruschi, Colli di Luni “Costa Marina” Vermentino 2015.

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Liguria, Italy is a pure and balanced Vermentino from the Ligurian coast, which reflects the moonlight on to the hills of Carrara marble. For the main course, The People’s Wine Revolution, Secret Vineyard Syrah St Helena Napa Valley 2014. California, USA is from a secret vineyard in Santa Helena, Napa Valley, where Viognier is an unusual sparring partner of a rich and velvety Syrah. A Weingut am Kaiserbaum, Gewurztraminer & Riesling Fruchtig 2016 from Pfalz, Germany will be served for dessert, an unsuspecting blend of two great grapes, which find harmony in the sandy, loam and limestone soils of Pfalz.

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The Nth Degree Club founder and President of the Restaurant Association, Robert Walton MBE said: “I opened my second restaurant Pincents Manor in 1985. Shortly afterwards, I joined the Restaurant Association of Great Britain. It was fantastic to receive my scroll, meet like-minded people and be part of an association dedicated to such an exciting sector which I am so passionate about. In 1992, to my delight, I was invited to join the Restaurant Association committee and after 27 years I now have the great honour of being its President for the last 9. I look back at the past 50 years of the Restaurant Association and think of the pioneers of 1967 and how their

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contribution to the hospitality industry in the UK, and especially London, have been instrumental to its success. This has lead to London being recognised as the hospitality capital of the world. The Association is about to start a new journey and the future is extremely exciting. There seems to be an insatiable appetite for the hospitality sector with our chefs becoming ever more popular, not only in their own establishments but also in the world of media and television.” David Spencer-Percival CEO of No.1 Botanical Soda: “We are delighted to be Headline Sponsor for the Restaurant Association Gala Dinner. No.1 Botanical

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Soda represents a new direction for the drinks industry with a product which is sugar free, pure, fresh, aromatic and distinctive. Our drinks contain no artificial sweeteners or preservatives and can be used to complement and enhance a sophisticated range of flavours. We’re excited to explore this new world of botanicals with the Restaurant Association and the drinks industry as a whole.” Kate Nicholls, Chief Executive Officer of UKHospitality: “This year marks the first anniversary of the establishment of UKHospitality. The inaugural year has been a tumultuous one, but there is much of which the sector can be

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proud as we get our teeth into 2019. The decision last year to merge the two organisations represented a natural progression from the collaborative work between the Association of Licensed Multiple Retailers (ALMR) and British Hospitality Association (BHA) that has brought success over recent years. It is already giving the sector the resources and influence to communicate with the Government at the highest possible levels and achieve even more than we could have hoped for separately. Our focus is to expand to include all aspects of hospitality, but will, of course, ensure that restaurants have a strong champion with a voice at the heart of

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Government. Restaurants naturally have a major role to play in the success of the nation’s hospitality sector and the best of them were represented at the Restaurant Association Gala Dinner where we celebrated a successful year for UKHospitality. We look forward to continued success in the future.” Anne Pierce Chief Executive of The Springboard Charity: “We are delighted and privileged to be this year’s chosen Charity for the Restaurant Association’s Gala Dinner, not least because one of the Association’s goals – to encourage future talent into hospitality - is at the heart of everything the Charity does. Since 1990, Springboard has been

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working tirelessly to help young people achieve their potential and to support adults facing a range of barriers to work, hardship and disadvantage, into sustainable employment in the sector – in so doing relieving unemployment and alleviating poverty. The funds raised tonight will make a real difference to these three important areas of work. At the same time Springboard UK works with the industry to promote careers and attract talent – vital given the increasing challenges we are facing. Our inspiring education programmes provide secondary schools with vibrant and interactive resources and competitions

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to support the food curriculum as well as provide students, teachers and parents with vital careers education, support services and quality work experience. The generous support at The Restaurant Association Gala Dinner will give the opportunity for more people to take advantage of our programmes, overcome the difficulties they face, and support them into worthwhile and sustainable careers in hospitality. For every £1,500 we raise, one more person will get the help they need to gain meaningful employment and turn their lives around.”

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Fabergé,

A New Recipe

The name of Fabergé has stayed in people’s minds for many years. The company’s history is long and storied with many ups and downs. From serving the French, Russian and British Royal Families, through creating the legendary Imperial eggs, elegant jewellery, famous objet’s d’art and powerful love stories. A Fabergé Imperial egg even features in a James Bond movie, Octopussy – where it arrives in the British embassy in the hands of a fatally wounded agent 009. Words Sarah Fabergé

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Our founder Peter Carl Fabergé created 50 of these bejewelled eggs for the Russian Imperial Royal family, each one unique in its design. And so Fabergé and eggs have always gone hand in hand. The same could be said, of course, for Chefs and eggs – the simplest and yet trickest of ingredients to perfect. To acknowledge our common interests, in Easter 2019 Fabergé collaborated with John Williams MBE at the Ritz Hotel, London to create Eggs Fabergé – a dish inspired by the Imperial Mosaic Egg for Tsar Nicholas II to give his wife, the Empress Alexandra Feodorovna, for Easter 1914. This technically challenging Imperial Fabergé egg, which took over one year to create, was the work of Fabergé’s first female designer, Alma Theresia Pihl. She was inspired by a petit point carpet she was embroidering as part of her marriage trousseau. Today, the Mosaic Egg forms part of the Fabergé collection owned by the British Royal Family. One hundred and five years later and in keeping with Fabergé’s history for surprise and ingenuity, John Williams created a luxurious dish using the inside of an egg shell as a mould. The delicate dish demanded the very highest level of technical expertise. Featuring a softboiled quail’s egg encased in a lobster mousseline, decorated with a circular pattern of vegetable “gems” set into pasta, this edible Eggs Fabergé was served on a bed of Oscietra caviar and finished with a langoustine à la nage sauce. John commented “As a Chef, I have a passion to create dishes which are both visually beautiful as well as full of flavour. It is a huge honour for my Eggs Fabergé dish to be endorsed by Fabergé with this special partnership for Easter”. This dish closely mirrors the design of todays contemporary multi-coloured Fabergé Treillage egg pendant – with ruby, tsavorite and fire opal gemstones set into rose gold. So jewelled eggs inspired poets, novelists, filmmakers, chefs and

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countless rival jewellers – but where did Faberge and the association with bejewelled eggs begin? Fabergé was a French name originally but Fabergé’s soul belongs to Russia. Gustav Fabergé started a jewellery company in St. Petersburg in 1842 - but it was his son, Peter Carl Fabergé, who took over the running of the company when his father retired, who brought the name to international acclaim. As a trainee goldsmith he served an internship at The Hermitage, St Petersburg where he worked with the treasures of the Romanov household. He was also sent on a grand tour of Europe as part of his learning process to discover and appreciate art. He was deeply moved and inspired by these experiences. Fabergé exhibited at the 1882 Moscow Pan-Russian Exhibition with a display that included a replica of a Scythian Treasure from the Tsar’s hermitage collection. The fine workmanship caught the eye of Tsar Alexander III and the Empress Maria Fedorovna purchased a pair of cufflinks – the first ever Fabergé purchase by a Romanov. By 1885 Fabergé was “Goldsmith by special appointment to the Imperial Crown”. The first of many triumphs for the company’s relationship with the court was a result of Empress Maria

Feodorovna reminiscing about a bejewelled egg owned by the Empress’s aunt, Princess Wilhelmine, when Maria Feodorovna’s was a child. In 1885, the Tsar commissioned Fabergé to create a special Easter egg for his beloved wife. The first imperial Fabergé egg, which became known as the Hen Egg, was so well received that it became traditional for Tsar Alexander III and subsequently his son Tsar Nicholas II to commission a piece from Fabergé for Easter every year. These eggs became more elaborate and complicated as time went on and their fame spread around the world.

The Romanov family were related to many of Europe’s royal families – including the British Crown. These families exchanged gifts, and the Romanovs would usually give Fabergé objets, from eggs to timepieces, picture frames, cigarette cases, perfume bottles, table top wear, carved hardstone figures and many other items. Primarily a jeweller, Fabergé invented new ways of working and devised exciting new movements for clockwork pieces. The focus was on creativity and perfection and the company was renowned for intricacy of design, the use of different coloured golds, coloured stones and guilloche enamel work. Peter Carl described himself as an “artist jeweller”. As his reputation grew, Peter Carl opened branches in Moscow, Odessa, Kiev and London. The company’s royal patronage meant Fabergé was a popular gift, not only amongst the crowned heads Europe but for eminent business people and elites.

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Sarah Fabergé

Tatiana Fabergé

The London branch of Fabergé was in charge of international sales. Peter Carl’s youngest son Nikolai (known as Nicholas) moved to London to oversee this branch and such was the company’s reputation that the manager, Mr Bainbridge recalled “On one late afternoon, I remember when she (Queen Alexandra) brought with her the King and Queen of Norway, the King of Greece, the King of Denmark, if I remember rightly, Princess Victoria and Miss Charlotte Knollys. It is always the little things which stick in one’s memory, ‘May we open the drawers?’ the Queen asked.” The outbreak of the First World War followed closely by the Russian revolution saw the Fabergé company seized by the Bolsheviks in 1918. Peter Carl managed to escape to Switzerland, but never recovered from the loss. He died a broken man near Lausanne in

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Géza Von Habsburg

1920. This should have been the end of the Fabergé name - but was in fact merely the closing of a chapter. Two of Peter Carl’s sons founded a small shop which traded as Fabergé et Cie in Paris, and Peter Carl’s grandson Theo Fabergé (1922-2007), the son of Nicholas Fabergé, was also a gifted craftsman and designer. He excelled in the art of ornamental turning on a lathe and won many awards throughout his lifetime from The Worshipful Company of Turners of London, the ancient Guild which represents the Art and Craft of Turning on a lathe. Sadly, thanks to commercial deals by the Soviet government – which sold the name to an American businessman the Fabergé trademark was lost to the family in 1951 after a long legal battle. The name still carried such magic that it passed through many hands over the

John Andrew

decades and was licenced for a wide variety of items including perfume. In 2007, Peter Carl’s great granddaughters Tatiana Fabergé and Sarah Fabergé – who were both designers themselves - were reunited with the Fabergé trademark when they were invited by the name’s new owners to form a Heritage Council, together with John Andrew, a Fabergé aficionado and friend of Theo Fabergé, to advise on plans to revive Fabergé as a luxury jeweller. Geza Von Habsburg, an internationally renowned Fabergé expert and author, joined the board as Curatorial Director and the Fabergé company was relaunched at Goodwood House, Sussex at 9am on the 9th September 2009 with a collection of high jewellery by the late Frederic Zaavy - the first workmaster for almost a century. In 2011 Fabergé Eggs were launched during couture week in

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Paris. Today’s company continues to introduce new pieces to its range. There are a variety of egg pendants to suit all tastes and jewellery includes rings, bangles, brooches and objets. Today’s Fabergé adheres to the spirit and ethos of Peter Carl, the “artist jeweller”, and his workmasters in painting marvellous designs with precious and semiprecious coloured stones and diamonds, with guilloche enamel and coloured golds showing every gem to its finest advantage. The team take inspiration from the past but are always looking for innovative techniques and creative and challenging ways to engage with todays clients, often creating bespoke items - something for which Fabergé was renowned. Todays watches celebrate the timepieces created by Fabergé across Peter Carl’s illustrious career and the grandmaster would have been delighted when the company won The Grand Prix d’Horlogerie de Genève, the Oscars of the global watch industry, not once but

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twice; in 2015 in the High Mechanical category for The Lady Compliquée Peacock watch (inspired by the Peter Carl Fabergé’s Peacock Imperial Egg created for Tsar Nicholas II and presented to his mother the Dowager Empress Feodorovna in 1908). The Lady Compliquée watch tells the time using individual peacock feathers which spread out minute by minute, folding back again on the hour. That same year Fabergé’s Summer in Provence watch was honoured in the jewellery category. In 2016, Fabergé won again, this time with the Visionnaire DTZ in the Travel Time category. One of the many details in this watch is a peacock shaped component within the movement which pays homage to the Lady Compliquée. Collaborations with workmasters at the top of their specific field continue – like the piece held by the Roux Family on cover of this book. Sarah Fabergé presented the first ever Restaurant Association Award for Services to Hospitality to three members of the Roux family at the Restaurant Association Gala Dinner in London’s Savoy Hotel. Sarah was keen to ensure the award itself was meaningful and that it represented all three members of the

Roux family; Albert, his son Michel Jnr and Grand-daughter Emily. Sarah said “I had a concept in mind and contacted my good friend and fellow member of the Worshipful Company of Turners, Joey Richardson, artist and sculptor to ask her to turn a unique wooden egg for the occasion.” This could seem an unusual departure for Fabergé but as Sarah says, “Joey is a workmaster in her field and Fabergé does have a history of using wood. There is a dainty Karilean Birch wooden egg pendant with a ruby clasp that was made by Fabergé pre-1917”. The brief was to create wooden egg award 12 inches in height and to represent the Roux family using three gemstones, a sapphire, a ruby and an emerald kindly donated to Fabergé by Gemfields, the world’s largest responsibly sourced gemstone company. After turning the egg on a lathe, Joey included a Gallic rooster (the unofficial symbol of France) in her piercing and airbrushing work. “This was the perfect link as hens and cockerels also feature

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in a number of Fabergé pieces,” explains Joey “The books on shelves represent the library Michel Roux Jr. describes as ‘the heartbeat of the restaurant’. The bottles and glasses illustrate the wine cellar and bar at Le Gavroche – described by sommelier David as containing ‘little treasures, little gems hidden in certain regions.’ The three gemstones and trees represent the three members of the Roux family receiving this award. The pierced rose, the national emblem of England symbolises the English ingredients used. Likewise, the Fleur de Lys represents France signifying perfection, light and life. To quote Michel Roux Jr, ‘everything that comes into this kitchen from the supplier has to be perfect.” Le Gavroche opened in 1967 and this is represented in the textured work together with the Roux name and Urchin, the original symbol of Le Gavroche (an image from Les Misérables).” “The flowers emulate the Michelin star symbol and the egg includes the logos of both Fabergé and the Restaurant Association together with the award title. I have incorporated my own symbol

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into the piece which is the butterfly which struggles to get out of its cocoon, but in the struggle finds the strength in its wings to fly. The butterfly can also be found if you peer inside the egg, where you will see it perched on a spoon with egg yolk on it. The butterfly has the Eiffel Tower depicted on its wings.” “The dragonfly, on the base is in memory of Binh Pho, my inspirational mentor and dear friend. The shoe for me will always represent Sarah Fabergé. I was with her once when a friend asked how she had travelled somewhere. She replied; ‘I just clicked my shoes and found myself here!’ Her shoes on this egg are cracking eggs to make new exciting recipes, the future.” Fabergé have also collaborated with Gary James McQueen to create Chemin Vers Fabergé, an artistic collaboration of limited-edition scarves. Following Fabergé tradition, this design is full of little surprises and references. “Inviting Gary to explore his feelings for our company has resulted in wearable art,” Sarah Fabergé explains. “ We named this work Chemin Vers Fabergé because it tells our story, evoking

feelings of both past and present”. The scarves and pocket squares are a nod to the company’s history of making everyday objects which, pre-Russian revolution, included ladies’ fans. Set against Gary’s moody black backdrop, we step into a dream like world of Fabergé. Stare hard and a contemporary simple rose gold pendant, the clover and the ladybird emerge together with vibrant, colourful gemstones all dominated by an elaborate gold sculpture which pays tribute to the start of Peter Carl Fabergé’s extraordinary career. Fabergé returned again to Goodwood last year when they joined forces with Rolls-Royce Motor Cars to create a unique objet d’art for one discerning patron. For the first time in history, an iteration of the Spirit of Ecstasy, the enigmatic mascot that has adorned Rolls-Royce motor cars since 1911, was cocooned in an exquisite contemporary Fabergé Egg. The design was brought to life by Fabergé workmaster Paul Jones, creating a contemporary interpretation of one of the world’s most fabled and prized possessions.

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Torsten Müller-Ötvös, chief executive officer at Rolls-Royce Motor Cars, commented, “’The Spirit of Ecstasy’ Fabergé Egg was born from an intrinsic desire to further the realms of bespoke personalisation. Responding to the continuing demands of patrons in search of unique and cherished possessions, a designer at the House of Rolls-Royce sketched an egg, igniting a fascination that will undoubtedly become one of the most collectable items of modern times.” A team of seven craftspeople from Fabergé used the finest materials married with their extraordinary skill as artist jewellers to realise the design. Design cues from Fabergé’s heritage are masterfully woven into the intricate design which stands at 160mm and weighs just 400g. The Egg rests on an engine-turned, handengraved, purple enamel guilloche base of 18 karat white gold. Arms of rose gold define the shape of the egg, acting as a protective chamber for the Egg’s precious inhabitant. Upon operating the movement via a discreet lever at the base of the stand, a sense of theatre ensues as the boughs open to present the fine figurine of the Spirit of Ecstasy, hand-sculpted in frosted rock crystal. The rose gold vanes, embellished with nearly 10 carats of round white diamonds, resolve into swathes of natural amethyst weighing over 390

carats, specially selected for its colour saturation and quality. The Spirit of Ecstasy Fabergé Egg uses a complex operating mechanism, conceived through computer aided design and animation and developed using micro engineering. The piece embodies both the artistic design and engineering skill that one expects from a collaboration between Rolls-Royce and Fabergé. The late Frederic Zaavy once said of his Fabergé Seahorse brooch, “When he looks at you and when you look at him there is something happening that somehow makes you feel better and lighter.” Sarah Fabergé says “We aim for this to be true of all our pieces. We cherish our past and decorate the present, taking forward the concepts of fine craftsmanship, creativity and collaboration not only with our makers but also with our clients. It is always a joy to be involved in the creation of a bespoke piece which is unique and personal to the individual or organization” The Fabergé company has celebration and gifting at its core and once again offers and creates jewellery, timepieces and objet to lift the spirits and to celebrate special moments. Joshua Fabergé, Sarah’s son and Peter Carl’s Great-Great Grandson is the latest addition to the family team, ensuring that the Fabergé name is alive and thriving in the 21st Century.

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Means to Mastery Arla Pro has a clear vision - to be the professional chefâ€™s choice for dairy Some things are universal â€“ when it comes to great food, recipes and styles vary, but at the heart of all masterful cooking is the same formula for success: preparation, hard work, skill and a genuine passion for food.

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“We understand professional chefs are creative souls, who identify themselves as artisans in creating taste experiences. We are a partner and enabler for our customers across the world, combining the best of natural dairy with foodservice expertise and innovation.” Lee Williams, Arla Pro Development Chef

We created Arla Pro to bring dairy expertise, quality and taste to professional chefs around the world and to help our chefs succeed in the world of hospitality. All our products have naturalness and quality at their heart, but we also understand they need to perform evenly and consistently, and this is where our partnerships with chefs are crucial. We are a global company driven by local insight and believe innovation comes from collaboration and fresh thinking. While our customers are enjoying the natural flavours and performance of our range of butter, milk and cheese, our owners are at home on the farm. Their focus is on how to get the highestquality milk for their products, in the most sustainable and responsible way. Founded in Scandinavia as a dairy cooperative over 130 years ago, today any of our farmer owners would tell you

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that working closely with professional chefs is in the DNA of Arla Pro. Our shared passion for food and the food business naturally leads us to work with promising up-and-coming chefs and artisans. Everything we do is tailored for the creatives in the kitchen, whether it’s developing cheese with the perfect melting capability, shine and flavour or testing the milks that can give the most exceptional, fresh-tasting, silky froth. Vox pop to pull out: “We work with professional chefs all over the world to develop natural, high-quality dairy products that function in the professional kitchen, and we understand that better food means better business. We’re so excited to sponsor Young Chef Young Waiter 2019 and give our support to the next generation of talent which will drive the industry forward.” Jenna HodgsonSilke, Arla Pro Head of Marketing.

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trojan Consultancy Simon Morgan is the Director of Operations and Training at Trojan Consultancy, a company he founded to offer people of wealth, visibility and status the highest level of protection. As a former Royal Protection Officer to the British Royal Family where he served as a Close Protection Officer to Her Majesty The Queen, he is perfectly placed to keep clients safe and secure. We caught up with Simon to find out more about Trojan Consultancy which is The Nth Degree Club’s official security provider. Steve Finn Photography

The Nth Degree Club: Where are you from and where did you grow up? Simon Morgan: I was born in Swansea, Wales in February 1972. My dad owned a pet shop and my mum was a nurse. I have a younger brother who lives in Sydney, Australia and is a Consultant Surgeon. I lived in Swansea until I went to University in Cheltenham in 1992 to study Sports Science, graduating in 1995. The Nth Degree Club: Where did you do your training and what was your first job? Simon Morgan: On Sunday September 9th 1995, I caught a bus from Swansea to London and joined the Metropolitan Police Service. Six months of Police Training followed at Peel Centre, Hendon. I was then posted to Leytonstone in East London, Constable 240 JL. Every shift was different and the learning curve was steep! In 1998, I applied to join the dedicated public order unit, The Territorial Support Group (TSG) and was posted the Central TSG at Paddington Green, the specific role of the Unit was to deal with “Disorder and Disaster” and provide support to troubled areas within the Metropolitan Police District. In 2003 I passed the selection process and joined SO19 Specialist Firearms

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Command, based on the Armed Response Vehicles at Leman Street Police Station. SO19 covers the whole of London, dealing with spontaneous and pre-planned firearms incidents. A great time in my career, working with great people. Where trust in each other due to the environment was paramount. In the spring of 2006, I was selected to be trained to join SO14 (2) Royalty Personal Protection. After many specialist and challenging courses, I finally joined “The Department” in February 2007 as a Close Protection Officer. Working with all the senior members of the British Royal Family and foreign Royal Families visiting the UK. During official, private and confidential engagements, here in the UK and overseas. I had a fantastic Police career and was fortunate to achieve everything I wanted to. It gave me the skillset and experience to get to where I am today and I’m extremely grateful for the part the Metropolitan Police has played in my life. The Nth Degree Club: Tell us about Trojan Consultancy - what can we expect? Simon Morgan: Trojan Consultancy look after the security requirements of people of wealth, visibility and status.

We have the heritage and pedigree from our time as Police Protection Officers to the British Royal Family. We are a specialist security Team operating around the globe, in the ultra-high net worth sector. In the UK, security and in particular official protection is the prerogative of the Police Service and not the military as commonly thought. Therefore the experience and knowledge is held amongst a small group of people who have had exposure to such roles. Only the Metropolitan Police Service have dedicated Protection Teams, operating with the Royal Family and senior Government Ministers 24/7 both in the UK and overseas. I was once told by a client’s PA in a meeting, “If it’s good enough for the Queen, it’s good enough for us!” The Nth Degree Club: When was the company founded and where are you based? Simon Morgan: Trojan Consultancy was established in 2011 after I retired from Royalty Protection. The concept was to offer the same standards in security that was provided by us to the British Royal Family. My research indicated that there was a gap within the industry for that

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level of security in the private sector, with clients who require that level of professionalism and a desire to utilise our unique and genuine skill set. Originally we were based in Buckingham Palace Road, as it was synonymous with who we were. We have recently moved into new offices in Mayfair, London. Our work is varied from Close Protection to Event Security and Management, Security Driving to Residential Security, here in the UK and abroad. We have diversified since our inception into other areas, utilising our knowledge and experience for example Asset Protection, within the high end jewellery and watch sectors. We have a Training Team who deliver courses around the world on all the facets of Close Protection, from Driving to Firearms. We created and deliver, the UK’s highest awarded IQ Level 4 Security Drivers course. I have been very fortunate over recent years to be part of the Global lecture circuit as a Subject Matter Expert in my specialism. I have lectured in Amsterdam, Australia, Macau, Singapore and in London for Sotheby’s Institute of Art and the London School of Economics. Lecturing keeps us current in our knowledge and visible to existing and potential clients. Now we are The Nth Degree Club’s security provider of choice, we’re looking to do a lot more work in the hospitality space and showcase what we can do and hopefully remove some of those negative perceptions, actual or perceived that people have around security. The Nth Degree Club: We hear you’ve looked after everyone from Royalty to A list celebrities, can you tell us more or is it all a secret? Simon Morgan: We work for some of the wealthiest and most famous people in the world. Our client list is strictly confidential, otherwise we’d be part of the problem rather than the solution. The Police model of protection is defined as discreet and unobtrusive. How we deliver protection to our clients is very much within that ethos. We don’t unsettle the environment and spend a

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lot of time planning ready for delivery. That’s what our clients require to enable them to go about their personal and professional lives, knowing that they and their family are secure. Protection done properly is a lifestyle choice, Protection done badly is very unforgiving! The Nth Degree Club: What is your top tip for The Nth Degree Club members to keep safe and secure? Simon Morgan: My big thing is situational awareness, who’s in your personal space, who’s leaving and who’s entering it. As a society I think we are so poor at this. We are constantly distracted, by looking at things on social media, via our smart phone for example. We forget to watch what is going on around us and that is when we are most vulnerable. The Nth Degree Club: What is your favourite event you’ve attended with The Nth Degree Club? Do any particular meals that stand out? Simon Morgan: A difficult one!!! They are all excellent but for different reasons; the people, the food, the venue. They all make The Nth Degree Club a success for me and a pleasure to be involved with. I am a big fan of pan Asian food, so the event at Kai in South Audley Street was a particular one that sticks in my mind. It was lunch and there was a prawn dish which was something special. The Nth Degree Club: What is your favourite London restaurant? Simon Morgan: I love to try different restaurants in London, following the pan Asian theme, then my favourite would be Hakkasan. I also love a delicious Tomahawk steak from Smith and Wollenskys. When I was at Royalty Protection we used to eat in a small Chinese café, called Noodle Noodle in Buckingham Palace Road. It is closed now as part of the re-development of the area, but they did the best salt and pepper prawns I’ve ever tasted! The Nth Degree Club: If you could enjoy a dream meal cooked by a famous chef, who would you pick, what meal would you like, and who would be your guests? Simon Morgan: Teppanyaki, I enjoy the

theatrical element of it, as well as the food! So my dream meal would be the best chefs performing with prawns, scallops and steak, with a great DJ playing. There would only be one guest, my wife Nicola, as it would be a good time to catch up with her. We’ve been through some very tough times and now we have three young children to juggle around work commitments, so we don’t see each other as much. The Nth Degree Club: If you could eat anywhere in the world, where would you go for a special meal and what drink would you pick to go with it? Simon Morgan: We went on honeymoon to the Bahamas and we caught a boat out to a private island. We had fresh fish cooked in front of us by an enthusiastic chef with an ice cold bottle of Champagne, back of the fridge! There was a stunning sunset view and silence looking out to sea so I would love to do that again. As I mentioned previously, we have a busy family mixed with a hectic work life so spending time together in silence is a luxury!

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Excellence in taste according to the MICHELIN Guide, creating a total experience “In more than 32 countries, the MICHELIN Guide embodies the taste experience with its selection of restaurants established by its inspectors, who are all experienced hospitality and catering professionals. Their anonymous table tests have made the reputation of the Guide and are based on five universal criteria: the quality of the products, the mastery of cooking and the harmony of the flavours, the personality of the chef expressed on the plate, value for money, the consistency over time and across the whole menu. They thus establish the selection of restaurants, including Plates (honouring a good meal), Bib Gourmand (good quality, good value cooking) and finally the Stars (from one to three for high quality cuisine, excellent cuisine, and exceptional cuisine). Five criteria, and also five senses: the Michelin experience is 360 °, a true “guide of emotions”.

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For almost 120 years, the MICHELIN Guide has forged a leadership in gastronomy and now goes well beyond. A springboard for tourism attractiveness, it is a total experience that the MICHELIN Guide proposes, as Antonin Artaud said: “total theatre”. We celebrate something extremely fleeting and ephemeral: taste, which is the only qualifying criterion to obtain a Michelin star. It is at the epicentre of the experience that we propose with an archipelago that unfolds. Before tasting comes sight and smell. You first taste with these two senses, you look at your plate and you feel it. In kitchens, you also use hearing and touch. There are the

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sounds of cooking, and all the elements of a brigade at work. The chef who holds and cuts his products looks like a sculptor. In this respect, gastronomy stands at the level of “total art”. The experience also includes the way you are welcomed to the restaurant. This is the first gesture that introduces you to this unique place that is not your home. It is a gesture that counts, because it presents the first impression and the soul of the restaurant. And the person who welcomes you must make sure that you are happy. It’s a bigger challenge than we imagine. The customer may be grumpy when he arrives, and yet when he comes home he must feel content and

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at ease, he must be at one the world. It’s the attention to detail: from the welcome, to the dishes, through to your glass of wine that sublimates and completes the flavours of your dining experience. The MICHELIN Guide challenges excellence to offer a showcase to its readers. And it is this philosophy that creates the total experience. I like this word very much because it designates, etymologically, both the test and the skill. It is in practice and in persistence that the beauty of the gesture takes shape. The Michelin Guide, beyond restaurants, is this philosophy. “The wonderful is always in the everyday,” André Breton wrote. In our turn to show us surreal, that is to say to go beyond the real, to

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anticipate it. It’s the way we look at the world around us, where we are a link. To rise to the challenge is to give back to each of these gestures that count their poetry, but also in the challenges that are offered to us. Poetry is as much in the presentation of the dessert that you discover, as in the way you meet your personal challenges. It’s a worldview. Look at Edgar Degas who is inspired by the jellyfish movement to paint his dancers: the umbrella of the jellyfish pre-exists the tulle of the dancer. To paint, it is this natural, perfect and fleeting movement that must be grasped. We are in this movement. The gesture is precision, know-how. And when these gestures are put end to end

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then you attend a real choreography. From planting the product to serving the customer, everyone comes together to create an atmosphere, a life that the Michelin Guide showcases. The notion of wonder seems to us paramount. By the restaurants we recommend following our inspectors’ experiences, or in our tailor-made events. With the automobile of course, we organize incredible events for companies like Porsche or AMG, but also with chefs and individuals. Because this is an integral part of the Group’s DNA, we have the chance to evolve in a field that requires continuous adaptation. It’s an

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opportunity to explore new trails and discover them. The important thing is the movement, the one we want to impulse. It allows you to create, innovate, and question your habits. In 2020 Michelin will celebrate120 years of the Guide! That means 120 years of wonderful gastronomic selections that we are proud to share with our customers. During this time we have seen an evolution in culinary practices and in our relationship with our customers. We are part of a world in perpetual mutation and we must evolve with it because it is our responsibility, especially to future generations.

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This is shown in the seasonality of products and the sustainable practices of the chefs. By the events we organise with clients including Porsche and AMG, and by the establishments we recommend in our guides, we have an important role to play. Each and every one of us, by our day-to-day actions is engaged in the construction of the world of tomorrow. Quality and sustainability are the core values we promote. Both in the kitchen and on the plates we will encourage respect for the environment and the seasons, which

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are also help to guarantee a high quality final product. In 2018, we presented the award for sustainable gastronomy to chef Christopher Coutanceau who is doing an incredible job promoting sustainable fishing. In addition, there are many others who have invested their time and resources into worthwhile projects. In Brazil for example, the restaurant Corrutela has an objective to be eco-responsible from end to end. The dishes are mainly composed of organic vegetables, fish and seafood, stale foods are transformed into compost, plastic

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is banned in favour of recycled glass, and the solar panels on the roof supply the whole place with electricity. This is a beautiful challenge that is being effectively met. In September Michelin will publish a coffee-table book which follows inspectors on their global voyage of gastronomic discovery. In it you will see that the differences between cultures are as fascinating as their fusion, and discover the different cooking techniques and resources. It is this curiosity and their desire to share their experiences that drives Michelin’s

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inspectors. There are extraordinary terroirs to discover, incredible flavours and ways of cooking and eating. The chefs embody the traditions and evolutions of the gastronomic cultures intrinsic to their countries, and they create innovative dishes with their own influences. It is this vision of the world, and the chefs’ personal commitment that they communicate through their cooking, that is focusing diners on a world of gastronomy synonymous with elegance and lifestyle.” Gwendal Poullennec, international director of the MICHELIN guides.

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MAGNUM HAS THE

PLEASURE OF SPONSORING YOUNG CHEF YOUNG WAITER

Find out more at unileverfoodsolutions.co.uk

CELEBRATING 40 YEARS OF

YOUNG CHEF YOUNG WAITER IN THE UK

Promoting Hospitality as a career of choice, a profession and a vocation. Young Chef Young Waiter is a national competition open to all young professional waiters and chefs from any background in association with UKHospitality. The Young Chef Young Waiter competition, which for 2019 had amazing sponsors including Magnum, Arla Pro and the Cayman Islands, is a national competition open to all young professional waiters and chefs from any background. The event supports The Springboard Charityâ€™s FutureChef and the Royal Academy of Culinary Arts Adopt a School.

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COMPETITION ENTRY The competition will find the best young chef and best young waiter across the UK in 2020. Entry is free for young chefs and young waiters who are 26 years old or under on 29 October 2020. You can take part if youâ€™re currently employed in the role of Chef or Waiter and have been employed for 3 years or more in the hospitality profession. Your digital entry will be judged by leading figures from the hospitality industry. Previous judges have included Raymond Blanc OBE, Heston Blumenthal OBE, Angela Hartnett MBE, Simon Girling, Fred Sirieix and many more.

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COMPETITION GUIDELINES YOUNG WAITER 40 finalists will be selected from the online applications: 20 chefs and 20 waiters At the live competition in London, finalists will battle it out to impress our high profile judges. The judges have the tough task of identifying the three top chefs and three top waiters. Winners will be announced at the sensational evening event at the end of October. All finalists will be invited to this spectacular celebration. A party not to be missed! Our 2019 judging panel included our Head Chef Judge Theo Randall and Head Waiter Judge Simon King along

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with Jason Atherton, Clare Smyth MBE, Tom Kerridge, Claude Bosi, Emily Roux, Tom Aikens, Jeff and Chris Galvin, Andy Downton, Brian Turner CBE, Johanna Wimmer, Merlin Labron-Johnson, Sanjay Dwivedi, Ruth Hansom, John Williams MBE, Ollie Dabbous, Matthew Ryle, Adam Simmonds, Dimi Leivadas, Jennifer Santner, James Fleming, Beatrice Bessi, Andrew McKenzie, Dimitri Bellos, Jonno Forbes, Luigi Cagnin and Antonio Salvatore. COMPETITION AWARDS NIGHT The glittering awards evening will be held in an iconic London venue. Join the fabulous festivities to support the young chefs and waiters, celebrate the finalists and congratulate the winners. Special guests from the world of hospitality will make this a night to remember! WIN INCREDIBLE PRIZES As well as the massive accolade of being crowned a Young Chef or Young Waiter of the Year, we have some awesome prizes to help winners and placeholders celebrate their success in style!

Combining an unforgettable personal trip of a lifetime with priceless professional development, the prizes will match our top 3 chefs and our top 3 waiters with world-renowned chefs and highly respected front of house specialists in amazing locations like the Cayman Islands and Napa, California. Prizes will include travel, accommodation and completely unique work experience with exceptional experts in Michelin Starred restaurants. Winners will also have time to let your hair down and enjoy their triumph! HISTORY OF YOUNG CHEF YOUNG WAITER Winners and judges have included some the industry’s great recognisable names to include – Mark Sargeant, Marcus Wareing, Simon King, John Torode, Annie and Germain Schwab, Jeremy King, Raymond Blanc OBE, Heston Blumenthal OBE, The Earl of Bradford and Lord Forte.

Theo Randall

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THEO RANDALL AT THE INTERCONTINENTAL

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the judges 136 | FEATURE

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ituated at Number One Baker Street, the Barracuda Club is a little piece of indulgence right in the heart of London. Whatever the reason for your visit, the team at the club will welcome you warmly – and you’ll leave wanting to return again and again.

So much more than a casino, the environment is effortlessly sophisticated. The premium feel comes from the attention to every detail of the design, the welcome and the service. Guests can enjoy a perfectly-poured cocktail freshly prepared by the professional bar team, a glass of chilled wine from our carefully selected list or a Stolichnaya on the rocks. Our à la carte menu, caters for a wide variety of tastes including Arabic and Chinese dishes – you won’t be disappointed. Our Speciality chefs have been preparing the favourite dishes of our clientele from around the world for many years and the feedback we have received is unrivalled.

1 Baker Street, London W1U 8ED T: +44 (0)20 7935 5013

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A little piece of indulgence right in the heart of London

The spirit of Queen Boadicea, leader of the fabled Iceni

sourced with the greatest possible care before the

tribe some 2,000 years ago, provides the inspiration for

perfumes are presented in handcrafted fragrance

the indomitable growth of Britain’s finest luxury perfume

bottles detailed with striking precision. To mark their

brand. Boadicea the Victorious has captured hearts and

10th anniversary, Boadicea the Victorious launched

minds, its discerning customers identifying with the fierce

‘Decade’, an astonishing and revelatory scent. This

independence of a proud and fearless leader.

year, Boadicea were also proud to open their flagship

The company’s evocative collections of gender neutral

boutique within Harrods – the sensational Salon de

scents continue to set the standard in both production

Parfums. Customers are invited to enter this world of

and presentation. Prized ingredients from sensual

fragrant beauty, taking the opportunity to create their

sambac to oud from the forests of South East Asia, are

own moment in time.

Oracle Cancer TrusT The Nth Degree Club Founder and President of The Restaurant Association, Robert Walton MBE raises over £25,000 at Charity fundraising dinner in aid of Oracle Cancer Trust. Over 90 friends, family, business leaders and entrepreneurs joined Robert and his wife, renowned designer Donna Ida in the stunning setting of The French Salon at Claridges to raise funds for Oracle Cancer Trust, the UK’s leading charity solely dedicated to funding research into head and neck cancer. During the evening Robert shared his very personal head and neck cancer journey and how the support, love and friendship of others helped him through twelve months of harrowing treatment for his tongue cancer which was diagnosed in 2017. The gruelling treatment has left Robert with lifelong side-effects resulting in a partial loss of taste and dry mouth, which is very common following radiotherapy and the impact of this devastating disease has had a marked effect on Robert given his high-profile career in the world of fine dining and hospitality. Professor Chris Nutting, one of the world’s leading experts on radiotherapy explained that Oracle’s vital work has paved the way for newer treatments sparing patients from

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these side-effects. Says Robert, “2017 was a year that changed my life forever and one that I will never forget. From simple things like not being able to eat certain foods or enjoy a glass of wine, treatment for head and neck cancer affects the senses in a very cruel and physical way. I was overwhelmed by the generosity of family, friends and supporters who attended the dinner and also donated some amazing auction prizes. Such was the success of the evening, I am delighted to announce that we have set a date for Monday 11th May 2020 at Claridges.” Guests were also delighted to hear from Oracle’s Patron and renowned author, Sir Michael Morpurgo who told a touching story about love and compassion following a visit with his wife to Lescun in France, the setting for his book “Waiting for Anya” adding a traditional folk song from the book. Sir Michael was successfully treated for cancer of the larynx and is now once again enjoying his daily ritual of singing.

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Over £25,000 were raised with a highly successful live and silent auction which have been matched in a funding programme by The Sir Adrian Swire Pioneers Fund, set up in memory of Sir Adrian Swire bringing the total raised on the night to £50,000. Oracle Cancer Trust is the UK’s leading charity dedicated to funding research to discover kinder, more effective treatments to improve the lives of head and neck cancer patients. Every 35 minutes someone is diagnosed with head and neck cancer. The charity has a small dedicated team that works with the world’s leading cancer experts - at the very core of our culture is the commitment to funding world-class research projects. Cases of head and neck cancer have increased by 90% since the 1970’s and are now increasingly affecting young people due to the HPV virus. Head and neck cancer is often called one of the forgotten cancers. It also receives substantially less research funding than other cancer types - in fact 40% less funding per patient than breast

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cancer. This is why Oracle’s role is vital. As a result of Oracle’s funded research the charity has made significant breakthroughs in the delivery of radiotherapy, cancer drug discovery, enhanced surgical techniques, imaging and researching the exciting developments in immuno- and virus therapies. Following radiotherapy for head and neck cancer patients can suffer significant problems swallowing effecting their ability to eat. Thanks to Oracle’s research, this drastic problem now affects 54% fewer patients. Oracle’s work relies totally on donations and are proud to be currently funding 16 projects at leading reseach institutes including The Institute of Cancer Research, Queen Mary’s University, The Royal Marsden Hospital and The University of Oxford. Projects are supervised by some of the world’s leading cancer experts and are undertaken by post-doctoral research fellows, PhD students and scientific officers. Find out more https://oraclecancertrust.org

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IN profile

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The

Nth Degree club CHRISTMAS LUNCH AT SIMPSON’S IN THE STRAND The Nth Degree Club’s Christmas Lunch was held in The West Room at Simpson’s in the Strand. Guests enjoyed a starter of London Cured Smoked Salmon, Capers & Shallots, Sour Cream and Granary Bread. The main course was Roast Norfolk Bronze Turkey, Roast Potatoes, Brussels Sprouts, Pigs in Blankets, Chestnut Stuffing with Cranberry and Bread Sauces. Dessert was Simpson’s Christmas Pudding and Brandy Custard. Wines were been paired with the meal by The Wine Social and guests took away a special Christmas gift from The Nth Degree Club.

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The

Nth Degree club GROSVENOR HOUSE SUITEs BY JUMEIRAH LIVING PARK LANE

In September Robert Walton MBE hosted a special Member’s Drink Soiree at Grosvenor House Suites by Jumeirah Living on Park Lane. Situated on London’s exclusive Park Lane, overlooking iconic Hyde Park, Grosvenor House Suites are just moments from the best of London. Guests including Donna Ida Thornton, Amir Gehl of Difference Coffee, members of The Alpha Club, Centurion Club plus Archie Hewlett of Duke & Dexter joined The Nth Degree Club’s Sean Valentine and Mark Abraham for Champagne and cocktails on the balcony to enjoy a spectacular sunset.

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The

Nth Degree club DRINKS RECEPTION AT M RESTAURANT In April we gathered at M Restaurant on Threadneedle Street for The Nth Degree Club Drinks & CanapĂŠ Reception. M Restaurant in London City EC2 was created by Martin Williams and is a multi awardwinning city hotspot which houses a destination cocktail bar, wine tasting room, M Grill restaurant, whisky lounge, private members lounge plus four private dining spaces.

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The

Nth Degree club attend the monaco grand prix Monte Carlo is synonymous with motor racing and so the Monaco Grand Prix is F1â€™s most prestigious and glamorous weekend. Nowhere else can match the intensity of the sights and sounds of F1 engines â€“ Grand Prix racing was created to take place in Monaco. The Nth Degree Club enjoyed a fast and furious trip to this remarkable event all hosted on the deck of a 45m luxury yacht moored in a prime Zone 1 berth.

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The

Nth Degree club attend royal ascot in the royal enclosure In June this year, The Nth Degree Club joined Royal Ascot in the private Wyndham Club hospitality suite of the Royal Enclosure. Prior to entering the Royal Enclosure on Tuesday our wonderful members Overfinch & Perrier Jouët hosted a Champagne Reception. Our members and guests enjoyed Perrier-Jouët Blanc de Blancs N.V. alongside Overfinch, the world’s leading creator of bespoke Range Rover vehicles. Royal Ascot’s spectacular heritage is unlike any other, which has made the event anticipated and revered the world over. Named after the Master of the Buckhounds in 1711 (known today as Her Majesty’s Representative), the Wyndham Club Restaurant is set within the idyllic surroundings of the Royal Enclosure Gardens. For an atmosphere reminiscent of that of a summer garden party, the Wyndham Club’s lawn location delivers a superb locally sourced menu in the most leafy, ambient corner of the racecourse.

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The

Nth Degree DRINKS PARTY WITH CITY CRUISES on the RIVER THAMES In July last year Robert Walton MBE joined together with Lucy Beckwith of City Cruises to welcome our members to a drinks party on board R.S. Hispaniola, a stunning floating restaurant which is permanently docked next to Londonâ€™s Victoria Embankment. The Nth Degree Club members enjoyed Pimms and Champagne followed by R.S. Hispaniolaâ€™s signature fish and chips as they watched the sunset on The Thames. The Upper Deck was the perfect place to enjoy stunning views of the London Eye, St Pauls and the city. R.S Hispaniola offers drinks, dining and event options for special occasions with venue spaces on the main and upper decks plus an Art Deco inspired Pinkton Parlour Bar which is perfect for a wedding or birthday party.

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YOUR PARTNER IN

HELLMANN’S

SUSTAINABLE

Hellmann’s mayonnaise uses only free range eggs and is proud to support the work of the British Hen Welfare Trust.

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What’s more, at Unilever we understand that your guests expect more than just great quality products. That’s why we invest in creating brands with purpose to create emotional engagement with your customers, reduce environmental impact and encourage positive consumer behaviour for the future.

MAGNUM

Today, over 98% of Magnum cocoa beans are sustainably sourced from Rainforest Alliance Certified™ farms.

PG TIPS

The nation’s favourite tea, PG tips is proud to be 100% Rainforest Alliance Certified™.

BEN & JERRY’S

Ben & Jerry’s are renowned for their mission to make the best possible ice cream in the best possible way.

PUKKA

At Pukka we strive every day to help create a Pukka planet benefiting people, plants and planet. Pukka teas are 100% organic, certified Fair for Life and FairWild, whilst using the highest medicinal grade herbs. 00 | FEATURE

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FEATURE | 00 Find out more at unileverfoodsolutions.co.uk

The ultimate expression of the Range Rover icon Overfinch is the wor ldâ€™s leading creator of bespoke Range Rover vehicles. Since 1975 Overfinch have been redefining iconic Land Rover and Range Rover models, dedicating British craftsmanship to the pur suit of perfection. The results are a ground-breaking blend of capability, individuality and luxur y.

overfinch.com

VOLUME 06 ISSUE 07 THE NTH DEGREE

SPECIAL EDITION

Issue 07 Volume 06 Winter 2019 Priceless, however, where sold UK £75 UAE Dirham 450 USA $150 Euros100

WINTER 2019

OUR H

THE WORLD’S LEADING PRIVATE DINING GUIDE

A N D O R R A AUSTR ALIA AZER BAIJA N B

HONG KONG IRELAND ITALY JERS

SPAIN SWITZERL

FA B E R G E . C O M

FA B E R G É P R O U D LY

THE WORLD’S LEADING PRIVATE DINING GUIDE