Nth Degree Club Book 2

Image The Savoy

is London the most popular capital in the world?

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I trained in London as a chef many more years ago than I care to remember and I have seen so many changes over all these years, but I can truly say that this is the most exciting time that I can ever remember in London, so why is this?

Well certainly I have never seen the city looking so clean and tidy, hardly any litter anywhere. All the National Buildings are looking immaculate, crime seems to be low (not based on any statistical knowledge you must realise).

Properties are being renovated for sale at multimillion price tags, I’m told that air pollution in London is 20% better than it was 15 years ago, our legal system is admired around the world, tourists are flocking into the city and even the underground (although not quite a pleasure) is certainly much more comfortable than I can remember.

London is of course one of the most Historic cities in the world and all of our classic city destinations like the Museums, Tower of London, Art galleries just seem to have queues all the time. There’s always something going on. I was walking through Trafalgar Square the other day and witnessed an amazing Malaysian Festival of food and culture. It was fantastic. And what about the musical concerts? Yes, we have always had concerts in Hyde Park but the park seems to be holding so many more events these days from the super groups like the Rolling Stones to the World Triathlon. Who decided to allow all these events to happen?

Whoever it was, they deserve a jolly good pat on the back.

What I do know of course is, the success of The Olympics in 2012 has created exactly what was planned and we see it working with the legacy of the Olympics. These games were the most popular games of all times and we here in Britain were very proud of what we did.

The Royal wedding, the Queens Diamond Jubilee and of course the birth of Prince George has been an amazing period for our Royals and also the country.

Millions of people around the World tuned into every medium available to watch these events and again the UK and London were at the top of the tree.

These occasions without a doubt have bought millions of people and tourists to the capital.

London is a multicultural home for millions of people, it embraces this and allows individuals to flourish and express themselves in both business and recreation. London is one of the global centres for fashion, finance, music, property investment and shopping. It’s the capital the globally wealthy love to visit. Every year the city is transformed into a super car showroom with breathtaking vehicles being transported from other countries and the high end high streets and department stores are full of the international rich list buying the super brands.

But finally, as President of the Restaurant Association and coming from the hospitality and catering background, I am very proud to have my hospitality industry as one of the contributors to why London is probably the most popular capital city in the world right now.

London is now recognised as one of the food capitals of the world and our hospitality industry is embracing and welcoming customers from all over the world, treating them to exceptional food and service with over 55 different styles and cultures here in London. Today and in my opinion (with over 30 years of experience) this really is a special time to be in Hospitality.

Robert W Walton MBE Founder and Chairman of The Nth Degree Club

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Andie Jones International Editor in Chief From humble beginnings as a ski and rollerblade instructor, to media guru, there aren’t many things Andrew hasn’t written about, photographed, branded or represented in one way or another, in the last 25 years. As Editor in Chief and founder of The Player brand, as well as Managing Director of the publishing house, Andrew has accumulated a wealth of knowledge and a deep understanding of the luxury market.

Callum Walton Assistant Editor Growing up at Trunkwell House a restaurant and Hotel in Berkshire, the hospitality industry is literally as they say in Callum’s blood. This book presented the perfect opportunity for Callum to assist the editor Andie Jones. He is now involved with The Nth Degree Club and is assisting the Club with its international publications.

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 very busy freelance photographer and 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 our photographic editor on the Nth degree publications.

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 a certain Mr Andie Jones. Bretts invaluable experience keeps The Nth Degree Book at the cutting edge of design.

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Jason Li Chinese Editor Jason Li is the business development manager for China and South East Asia at the Royal Garden Hotel. He is responsible for managing and growing both corporate and leisure group accounts, having moved internally from his previous role as general manager at Min Jiang, the hotel’s renowned Chinese restaurant. Jason also writes for two Chinese newspapers.

Rebecca Jackson Motoring and Motorsports Editor Rebecca Jackson, an expert in all things automotive. She successfully runs RJ Prestige Cars selling and sourcing high end and executive motor vehicles. This is complemented with online and TV presenting for motorsport and car reviews. You will find her writing in titles including The Sunday Times and Autoexpress.

To complete the ensemble, UK circuits are her second home where she races in the BRSCC Porsche Boxster Championship as part of her four-year quest to compete at Le Mans 24 Hour. Expect to read about her racing exploits, tails of press invitations to launches and events, write ups of factory tours from the likes of Rolls Royce and Bentley, and in depth reviews of exotic sports cars.

Jessica Westermeyer The Private Dining Guide Editor After leaving the fashion industry in her native Cape Town in search of a career change, Jessica found herself excelling in the high end events industry in London with stints in New York and Dublin paving the way. Her passion for good food, wine and company led her to the Nth Degree Club as Events Coordinator.

Constantly seeking out the best private dining experiences and unique events for members and guests, Jess is enthusiastic and curious in her search for culinary delights.

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Front Cover Raymond Blanc

Trunkwell

Berkshires best kept secret revealed

52 Nth Degree race car High octane adrenalin fuelled fun for members

The Savoy

One of London’s iconic landmarks opens its doors

20 Tony G Fashionista and style guru

The Private Dining Room Guide A stunning selection of the World’s private dining rooms

126 Villa Gella A dream destination in the heart of Bulgaria

Chris Tarrant Nth Degree patron and well known tv personality invites us into his home

ED’S BRIEF Who would have thought a year ago the Nth Degree Book would be on its second issue and the Nth Degree Club would be thriving in no less than five different countries?

Well, that’s exactly what has happened since our last issue and with the advent of a New Year, things look set to go from amazing to simply spectacular! From a meeting a year ago almost to the day with Bob Walton, we have had some outstanding dining experiences linking us with some eminent business connections.

The Nth Degree Book represents these experiences as well as the wonderful people who have experienced them and highlights the very nature and ethos of the Nth Degree Club.

This issue sees once again the private dining guide, featuring a plethora of the World’s finest restaurants and bars, super cars, super yachts and naturally, some super people. 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 is all about.

As Editor in Chief of The Nth Degree 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?

So where do we go from here I hear you ask? Well the answer is simple and most appropriately put by one of my favourite film characters Mr Buzz Lightyear, ‘to infinity and beyond..... ‘ Mr Andie Jones International Editor in Chief mrandiejones@thenthdegreeclub.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 ommisions.

THE Nth DEGREE CLUB, Avenfield House 118-127 Park Lane London W1K 7AF www.thenthdegreeclub.com

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the nth degree club Following the Nth Degree launch just 18 months ago, the club has now been recognised as one of the most unique global membership dining clubs ever to be created.

With his expert knowledge of the hospitality industry, Robert Walton MBE, wanted to create a concept that would showcase what is now one of the most exciting industries in the world. Meeting around a dining table is nothing new, but putting together beautiful food, fine wines and a selection of internationally successful individuals, a very powerful combination is created. With these additional elements, the concept of meeting around a dining table brings endless possibilities.

The Nth Degree book was launched in 2013, with this copy being the second edition. The book includes the World’s Leading Private Dining Room Guide along with great member features. As the Club grows globally members will have access to Nth Degree books in each country and of course, their own private dining guide.

We call our private dining events ‘Dining Experiences’ the chef of every establishment will talk through the menu he or she has created for the group and the sommelier will run through the wines chosen. Our London members have formed new friendships, relationships and superb business connections. They all agree it’s a winning combination.

The Nth Degree has now hosted over 50 dining events since the launch and is well on its way to the target of 500 London members (membership is by invitation only).

The Nth Degree members are able to enjoy a whole host of benefits and preferential rates from our corporate partners.

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Some members’ events are held outside of private dining rooms and previous events include a 200ft yacht overlooking the Monaco Grand Prix as well as a stunning hospitality suite at the Abu Dhabi Grand Prix. The Nth Degree driver Will Stevens is now racing for the Caterham team in World Series by Renault and the F1 feeder routes (come and see Will and the car race at the Monaco Grand Prix!).

The Nth Degree has also recently taken over one of the most glamorous and historic competitions in the hospitality calendar, The Young Chef Young Waiter competition.

As part of the competition, members will gain unique access into the world behind the restaurant door with some of the country’s top Chefs involved.

The dream is now reality. London is now one of the food capitals of the world and now that Nth Degree London was established, the plan is to replicate the club globally. With an aim to open up in to 10 cities before the end of 2015, Dubai is launching in January along with Monaco, Istanbul, Singapore, New York, LA and others following shortly after. This will create a global Nth Degree membership where members will have the opportunity to go around the world and book onto different, exciting events and dining experiences.

The Nth Degree brings you the opportunity to not only travel but to sit at tables in over 10 of the world’s most cosmopolitan cities to build business relationships, expand your social network and attend unparalleled dining events.

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Domaine �� Bellevue Tim Griffiths and his business partner bought into a “renaissance” vineyard in 2008. But instead of selling the wine commercially they decided to create a Club for people to share in an amazing experience and journey.

The story of wine is nearly as old as the story of mankind and for as long as people have tilled the land they have harvested and pressed grapes to create wine in all its many colours and complexities. Born from the soil, wine is truly of the elements – earth, water and air – and it was an elemental passion for wine that drew Jean-François Boras to Langoiran, in the world’s most famous wine region of Bordeaux. Here he realised a lifelong dream – to create world-class wines of outstanding depth, character and class.

Domaine de Bellevue is situated high above the town of Langoiran. The vineyard was officially classified in 1647 and the Château was built during the reign of Louis XV (1710-1774) by an officer in the French Navy, hence the crossed anchors on Bellevue’s coat of arms. It was built primarily as a ‘nid

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d’amour’ as the naval officer’s family disapproved of his marriage to the woman he loved. In 1963 the Bellevue vineyard was abandoned primarily due to France’s inheritance laws and subsequently became completely overgrown. However, that abandonment meant that the land was protected from the pesticides used prolifically at other vineyards during the 60’s, 70’s and 80’s. During these fallow years, Domaine de Bellevue’s unique caves, perfect for maturing and storing wine, was being used by the local municipality as a repository for car wrecks! When the Chateau and vineyard came up for sale in a town hall meeting in 2002, Jean-François jumped at the chance and spent all his savings on restoring the vineyard and Château and bringing Bellevue back to life.

Jean-François was adamant that he

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had something special on his hands and so he spent three days sitting outside the office of Cheval Blanc’s Technical Director, Kees Van Leeuwen, persuading him to visit Langoiran. Kees Van Leeuwen eventually succumbed to his entreaties and Jean-François, his wife, his mother, his mother-in-law and the children all waited nervously in the kitchen for Kees Van Leeuwen’s judgement. After three hours of doing soil analysis Kees Van Leeuwen declared that Bellevue had an identical terroir to Cheval Blanc but with one notable difference – the land had been rested from cultivation for 40 years.

“If you follow my instructions to the letter, there’s no reason why you can’t produce a great Bordeaux wine, and I’d like to be involved in this wonderful project.” So the land was cleared and planted with vines. Kees Van Leeuwen was not concerned about the age of the vines believing that the quality of wine is dependent on the terroir .

As with many renaissance projects funding was crucial and when Jean-François realised in 2008 he needed help in restoring and keeping Bellevue, he placed an advertisement in the International Herald Tribune.

Businessman Tim Griffiths noticed the advertisement three days after publication. The article was cut out and filed away. Five weeks later Tim called the number in Bordeaux and agreed to meet Jean-François. Three days and numerous bottles of wine later, Tim became part owner of Domaine de Bellevue.

The initial investment project was completed by buying all the wine-making equipment to enable Jean-François to bottle at the Château. Originally it had been intended to sell the wine on the international market but it was arranged for several friends of Tim’s, some of whom were wine connoisseurs, to taste the 2005 vintage, the first since the 1960’s. Each pronounced it to be exquisite. Jean-François had also

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entered the 2005 wine in a local wine competition in Cadillac, where it came fourth out of 400 growers – and that was a wine from four-year-old vines!

Suddenly all realised they had a very special opportunity to develop the wine into something extraordinary. After much discussion, the concept of Le Grand Société was born, where rather than just sell the wine through established channels, they would create a unique members’ Club. The members of Le Grand Société would provide the funding for the vineyard’s renaissance, to develop a world class wine and reputation. The wine wouldn’t just be sold to restaurants and retail customers around the world; it would be sold privately to those who appreciate it most.

The last winemakers to emerge like this in Bordeaux were Château Le Pin, back in the early 1980s. At Bellevue the members of Le Grand Société are invited to join and they are people who love the story, who have pride in the wine and who will help to continue the celebrated journey of Domaine de Bellevue. The real endorsement for the members came in a blind challenge in July 2012 when, alongside six of the top wines in Bordeaux, Bellevue beat two of the most celebrated wines in the world much to the 8 professional judges astonishment.

The 3.3 hectares of vineyard contain 60% merlot and 40% cabernet sauvignon

grapes and the wine is aged in oak barrels for 2 years in the Château’s own caves. In 2009 the quality of the merlot was so exceptional that Bellevue has produced 500 bottles of pure merlot that will be solely for the members. As this article is written, a celebrated artist is designing the label for this limited edition so in years to come they will be collectors items, rare and delicious at the same time.

The members of Le Grand Société have really loved the journey with JeanFrançois and Domaine de Bellevue.

Members include doctors, lawyers, heads of international businesses, restaurateurs, financiers, sports personalities, surgeons and even a farmer. Many have been down for the annual grape harvest and Bellevue holds a harvest dinner for its members in September. Members have the opportunity to participate in en primeur week and have the use of the caves for their own private functions where weddings, anniversaries, lunches and dinners can be held. Each member, if they wish, has their own wax seal applied to their bottles at the vineyard making the wine truly personal and unique.

Bellevue appeals to people who want an involvement in a special Bordeaux wine but don’t want the work of part owning or running a vineyard themselves. Bellevue only produces 8,000 bottles a year, a very

small production by Bordeaux standards, so it will never commercialise its output.

The Membership currently stands at approximately 80 and has recently been opened up to another 100 members.

Members are drawn from the United States, South Africa, Hong Kong, the Republic of Ireland as well as the UK. Wine is delivered free of charge in the UK and can also be stored if Members so wish.

Bellevue will be maintained as a members Club for the foreseeable future. Membership provides you with 36 bottles of wine per annum for five years along with a presentation bottle of the legendary 2005 Renaissance millésime. The second wine was recently served at Lord March’s Goodwood Regency ball to great acclaim.

Membership of Le Grand Société presents an opportunity to become deeply involved as a stakeholder in a unique project in Bordeaux. It is something that has never been done before. An abandoned vineyard, bought at auction, replanted under the supervision of Kees van Leeuwen, developed by its own members Club and now producing a wonderful wine that can be compared to some of the finest in Bordeaux. Being a member is not just about owning a spectacular wine, it is about being part of a story, it is about being involved directly in Bordeaux, building a friendship with the wine maker and finally it is about getting to know a group of people who really enjoy each other’s company and share a passion for wine.

For all enquiries and tastings please email - info@bellevue-cadillac.fr www.bellevue-cadillac.fr

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syndicate To take your place at the top tables of restaurants all over the world is a true privilege to savour.

The distinguished surrounds are to be absorbed, you are hopefully in good company, and there is a real sense of anticipation ahead of the very finest of food. Then afterwards you have the chance to reflect back on time marvelously well spent and to contemplate the next sitting, be it a return visit to the same place or a fresh threshold to cross.

This may be a regular feature of your life. Undoubtedly the pursuit of fine cuisine has never been more rewarding.

But here is some food for thought; you can enjoy the very same arc of emotions that you experience at the very best restaurants through ownership of a racehorse as part of a Highclere Racing syndicate.

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Highclere Thoroughbred Racing is the world’s premier vehicle for shared ownership of sport’s most noble performers. If you buy into a Highclere syndicate you become the part owner of blue-blooded prospects with their whole racing lives ahead of them.

In many ways this shared ownership makes huge sense. You team up with the

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likeminded – 20 or so - and can stretch financially to an even better stock of thoroughbred. Moreover, with Highclere you also increase the odds of success.

Since Harry Herbert founded Highclere now over 20 years ago, the group has earned prize-money of over £6 million and won hundreds of races, as well as finished first or in the frame for all of English racing’s five Classic races.

Then there is revenue from selling on Highclere-owned racing stock for careers at stud, trade which has raised over £30 million on outgoings invested in young prospects of under £25 million.

With Highclere there is no guarantee that you will hit the jackpot. But the odds are tilted in your favour.

The surrounds for you to savour are the likes of Epsom, Royal Ascot, Longchamp, the best tracks of America and even forays to Australia.

Racecourses today offer, if not the very best cuisine, certainly a standard of quality sufficient to make food a significant part of the pleasure. For example, at Ascot racecourse, for

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which Herbert also founded and runs the Royal Ascot Racing Club syndicate, there are facilities for owners at a level that makes the journey for this alone worthwhile.

In addition, Highclere is based at the castle of that name, which you might also know as the set for Downton Abbey. Harry Herbert, son of the late Lord Carnarvon and brother of the current title holder, calls it home. Every year, Highclere plays host to a yearling parade of the new talent bought for syndicate members enabling them to shoot for the moon. Is there a better setting than Highclere Castle to dream that your racehorse is on an upward path to the very peak of equine society.

Naturally enough, Downton is a reminder that life is all about people.

If the backdrop of Downton transports you to a bygone age, the company of likeminded Highclere investors comes with a good sprinkle of stardust.

Members of syndicates in the past include Liz Hurley and Lawrence Dallaglio. Others who have enjoyed

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limelight through their professional pursuits would include Sir Alex Ferguson and the extreme explorer Ben Fogle (though Highclere extremes are of the emotional, excited variety).

Yet, in truth, the true stars of Highclere are the horses, themselves. They are the ones who make headlines and history, delivering truly stellar performances.

The potential highs are best encapsulated by a horse called Harbinger, who took his Highclere owners to the absolute top of the world.

Harbinger, a colt who represented Highclere owners from 2008 for three seasons, first raced in 2009 beginning a spectacular experience of six wins

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from nine appearances for those syndicate members who owned him.

This culminated with success in the King George VI and Queen Elizabeth Stakes at Ascot in 2010. The winning performance by a commanding 11 lenghts earned Harbinger, who costs 180,000 guineas as a one-year-old yearling, the rank of best racehorse of his time on the whle planet.

For all the delights of fine dining, it is the likes of Harbinger that make racehorse ownership perhaps even more exclusive than even the very best tables in today’s finest restaurants.

Competing at the highest level in

sport is, in reality, beyond all but a tiny elite blessed with levels of supreme talent that enables them to contest the world’s most desired trophies and titles. In the same way, the absolute peak of society can seem a far off land to hoi polloi.

Except that is if you own a racehorse, and a share in almost unlimited dreams.

Yearlings for Highclere’s new syndicates for 2014 were recently paraded at Highclere Stud. Shares from £15,950 plus VAT are available now.

For details please call Harry Herbert or Alex Smith on 01488669166 or visit the website on www.highclereracing.co.uk

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watches of

switzerland Watches of Switzerland is the UK’s largest retailer of Swiss luxury watch brands and with a plethora of services at our disposal, we can tailor your experience to work around you. · Preferential access to the rare and exclusive pieces the watch collector covets. · Access to the ‘money can’t buy’ experiences, which at a glimpse includes jetting off to Switzerland for any one of a selection of premium watch house manufacture visits, whilst enjoying the finest food, wine and accommodation. · For the overseas tra eller we can ensure a seamless transition through border control when reclaiming VAT. · Can meet you in any one of our 14 showrooms across the UK to showcase and select pieces that would be most desired or alternatively can meet you at your office/ home/ members club

As with all precious moments in life we have an underlining expectation of how we would like these moments to unfold, and when it comes to buying a watch the expectations are no different.

should you be short of time and looking for discretion.

The VIP Client Services team at Watches of Switzerland understand the significance of each purchase and whether it’s out of sentiment, celebration or otherwise, we will always ensure to keep this at the forefront of our minds whilst looking for that special piece.

Our elite team with unparalleled experience and knowledge of the luxury watch industry are on hand, as and when they are needed, to turn those experiences into moments you’ll want to re-live time and time again.

“Our mission is to go above and beyond the client’s expectation.

The VIP Client Services team, led

by David Lindsay is in place to ensure our clients receive a World Class customer experience during every touch point of their acquisition journey.“ Justin Stead, CEO Aurum Holdings, Watches of Switzerland

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tony� London’s latest tailoring concept, OTTO, is quite amazing and something we’ve never seen before here at the Nth Degree and we’re really quite enamoured of its immense Italian charm. Otto is not a boutique more a private club for men.

Words Melissa Cole Interview Andie Jones

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Cue the Action Opened in May 2012, OTTO was launched as a luxury menswear lifestyle retreat offering the style-conscious gentleman a little corner of peace and refinement amidst the busy streets of London.

Bringing together the finest Italian artisans from across the menswear sector for the benefit of sophisticated and discerning clients, OTTO is an immersive fashion and lifestyle experience unlike any other we have come across.

But that’s kind of what you’d expect from a man who grew up in Italy and from the age of 10 was making his own trousers and going to church on a Sunday to show them off to the girls!

Back to the current day and the boutique, when we put to Tony Giallonardo, that this is more like a home, he smiles and replies: “Well that was the idea, that people would get away from the hustle and bustle of say Bond Street and come and experience a home; you come in and you can have the attention of all the staff and we look after your every need.

“We have a gym here and a trainer, so

you can work out if you want. The guys who come in from overseas we get them set up because they don’t want to train in a hotel gym, or go to a spa, we have a steam room and a massage room and then perhaps they might even buy some clothes,” he says laughing.

“It’s something that’s never been done, in normal stores they don’t necessarily have the help and they don’t have the exclusivity and you get to a certain level in life that you don’t want the nonsense that goes on when you are trying to shop.”

Cloth Speed Situated within the calm enclaves of Grosvenor Street, in the very heart of London’s Mayfair, the two-story, 4000 sq ft boutique features a menswear showroom, steam room, massage tables, refreshment area, kitchen, and a VIP area complete with a flat-screen television a garden terrace for enjoying an espresso or a cigar from the house humidor.

The showroom, which is the centrepiece of the boutique, offers only the most desirable and exquisite hand-picked

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pieces from Italy’s finest artisans. All client consultation services are provided in the private ‘at home’ environment that pervades the boutique’s design. “Once a customer, forever a client” defines the OTTO ethos, capturing both the brand’s loyalty to its customers as well as their addiction to the quality of the brand.

But where did all this obsessive attention to high-end brands and perfect service come from? Well Tony Giallonardo, or Tony G as he is affectionately known, explains.

‘I was a fashion junkie; I had two boutiques back in the 90s in Toronto, Canada. I just got fed up of wearing clothes that anyone else could wear and find. I didn’t want clothes that were

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on sale and I didn’t want the scenario where everyone could afford the same things. So I started a boutique called Five Hazelton. I wanted to do some things that weren’t like everyone else.

I acquired exclusivity in Canada of the best hand-made and exclusive brands in the world and I remember that I lost about 75% of my customers initially. But those that stayed would hang out with me at the store. I had a small store with a little bar downstairs and I realised that I had probably the 50 richest people in Toronto hanging out in my little bar doing business deals. A friend of mine said Tony you could take this further and expand and the rest, as they say, is history’.

Cinch Position With this in mind, Tony, being ever the ambitious thinker, decided to look outside of Canada’s shores.

‘The next step was I wanted to do the same thing under my own name in a city in Europe. So we came to do a trunk show in London and I was really impressed, it reminded me a little bit of Toronto but on a much bigger scale and I’ve fallen in love with the place, so now it’s my home, although I’m going back and forth as I have family in Canada.

‘I decided to create a brand of the best possible products available in Italy and I went off to find the artisans who were making the most beautiful things, but they didn’t have the style nor the vision,

so I would go in and tell them how I want things made according to my own style and taste. Now we have these 3040 different suppliers from accessories to clothing and we put out a look.

In the past I have been blessed that whatever I like, I sold, so instead of breaking my head and trying to find out what’s going on, let’s look at myself and my style. I wear a lot of jeans and hand-made shoes and sport jackets and by imitating my own style, it’s become very successful’.

But we’re still a little confused that, as this is Tony’s place, it’s called OTTO, so we get him to clear that up: ‘Otto became because I liked the word and it means a lot of different things.

First of all it’s a number and the number

eight has a lot of meanings, you look at numerology and you look at chess it’s eight by eight, there’s eight planets in the solar system , we also want to go to the Far East next and it has a lot of meaning there too.’

But what does Tony do to chill-out? Well he’s a golfer of course, as every fine gentleman does: ‘I think golf is a reflection of what you do in life, fortunately for me most of the people I meet love the same things I like and I like the finer things so it kinda works.’

Otto London Tel+44 (0) 20 34 75 3888 66 Grosvenor Street, London. www.ottouomo.com

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Many Nth Degree members will know Clive Jacobs as the man behind one of the UK’s dotcom darlings, holidayautos.com. Now this serial entrepreneur with a taste for the finer things in life has taken on a very different challenge: reviving the fortunes of the revered trade publication, Caterer and Hotelkeeper.

Clive Jacobs loves a challenge. Over a career that has taken him from taxi driving to fishmongery and from online car hire brokering to holiday booking, he has lost neither his fierce work ethic nor his will to succeed – sometimes against all odds.

Now, he has taken on arguably his greatest challenge by re-inventing himself as a media mogul, buying first Travel Weekly and then, last year, Caterer and Hotelkeeper, from trade publishing stalwarts Reed Business Information.

It’s ironic that Jacobs should find himself at the helm of a business that still relies to a large extent upon paper.

This after all is the man who founded and ran one of the earliest success stories of the dawning digital world of e-commerce.

Jacobs founded holiday autos in 1987.

By the time he sold the business to lastminute.com in 2003, he had transformed it into the world’s largest leisure car rental broker, with a turnover in excess of £200 million and a presence in 30 countries worldwide.

The sale of holiday autos to lastminute.com brought Jacobs financial security and a place on the board of his business’ new owner. He served as lastminute.com’s executive deputy chairman until mid-2004, when he moved to Devon to spend more time with his wife Suzanne and daughter Martha.

“It’s one of our favourite spots”, he says, “a beautiful county with some of the country’s best field sports and produce.” (Game shooting is a passion of his.)

After a few happy years spent watching his daughter growing up, Jacobs felt ready for a fresh adventure. The

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opportunity, in the summer of 2009, to enter publishing through the acquisition of Travel Weekly provided it.

Jacobs has no regrets about entering publishing in the most difficult period of its history.

“Working in this challenged industry appealed to me,” he says. “It was – and still is – in the midst of a dramatic transformation into the digital era - and I love a challenge.”

Under Jacobs’ leadership, the team at Travel Weekly has established its market leadership, strengthened existing products like its Globe awards; and introduced new ones.

Three years after the purchase of Travel Weekly, the opportunity arose to bring travel and hospitality together through the acquisition of Caterer and Hotelkeeper.

There’s symmetry in the fact that Jacobs finds himself chairman and owner of two titles that have long been the bibles of the travel and hospitality industries (the Caterer since 1878).

The link between his past and Travel Weekly is plain to see. Jacobs was inducted into the UK travel industry’s prestigious Hall Of Fame in 2003, alongside such figures as Billy Butlin and Richard Branson – he describes it as one of his proudest career highlights.

Less obvious are his affiliations to hospitality – until you learn that he is a huge foodie and wine connoisseur, who has owned or co-owned Michelinstarred restaurants since the 1990s.

His first restaurant was L’Ortolan, near Reading. More recently, he took on Dartmouth’s famed New Angel.

“It was at L’Ortolan that I gained my first experience of the challenges restaurateurs face and the stamina and dedication required for the complex

business of running a successful restaurant”, he says. “Through chef John Burton Race, I received a valuable – and often vocal – insight into the daily rhythm of the commercial kitchen.”

Jacobs’ eyes sparkle when you quiz him about Caterer and Hotelkeeper. His pride at having assumed guardianship of hospitality’s journal of record is written across his face.

Says Jacobs: “The Caterer has sat at the heart of UK hospitality for 135 years. It serves our country’s most exciting and innovative growth industry, one that makes a huge contribution to the UK economy, creates rewarding careers for many thousands and brings pleasure to millions. It’s a privilege to have this opportunity to safeguard it for future generations of hoteliers, chefs and restaurateurs.”

When he’s not working or indulging his love of field sports and fine wines, Jacobs is a man who likes to give back.

Witness his patronage of the Teenage Cancer Trust; his chairmanship of Visit Devon; and his mentoring of young entrepreneurs.

Reflecting on his career, Jacobs admits he still has to pinch himself at times.

“When I sold holiday autos a decade ago, I could not have foreseen that one day I would own the leading B2B publishing brands for the hospitality and travel industries.”

Clive Jacobs revolutionised the way car hire is sold through the travel trade. Now he is applying his disruptive skills to publishing. He is confident that, given the commitment, belief and investment it deserves, The Caterer can continue to be a relevant and successful publishing brand.

Given his track record, only a fool would doubt him.

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The ultra-exclusive Nth Degree Club knows all about working with luxurious, tasteful, high-end brands.

And what especially links the Club with the bespoke, British-made pair of speakers designed and hand-crafted

by Rinz Sound? The answer lies in the sound system company’s entrepreneur and designer, Arina Sprynz.

Arina previously worked at the Nth Degree Club, and whilst there she was a creative force, dedicated to realising the vision of Robert Walton MBE, the founder and Chairman. Arina’s time at the Club involved her developing its core concept, working with celebrity chefs, star personalities and organising VIP functions.

This grounding equipped her well, as it gave her the confidence to pursue her own path, follow her dream and develop the germ of an idea that became Rinz Sound – now the ultimate expression of taste in hi-fi and home design. It represents the meeting of sublime form and superb function.

Just as those who buy into the Nth Degree Club ethos appreciate the best in good taste, so buyers of Rinz Sound express excellent taste by specifying and building its unique loudspeakers into their home plan.

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Tasteful creativity No matter whether you are creating haute cuisine dishes or luxury sound systems, it is distasteful to ignore the sustainability and product life cycle of your products.

So just as the best chefs now espouse organic ingredients and aim to work with the local seasonal produce, obeying its life cycle, then those who design new consumer electronics items need to carefully select the materials they use in terms of recyclability, product miles, and carbon footprint.

The young Arina was influenced by her family´s glass making business, where she was horrified to see how much of the end product went to landfill. This probably acted as a catalyst for her ‘lightbulb moment’ – when she came up with the unique concept of turning recycled glass into the raw material for top-end, state-of-the-art audio products.

She achieved her goal by blending 95%

tasteful sound

recycled glass with a unique organic resin. The tasteful and sonically impeccable result is gorgeous and it is individually coloured to clients’ specifications.

And the speakers – are they art or are they science? Probably both.

Arina likes to describe them as ‘Art With A Purpose’.

Making an Impression It has been an exciting period for Arina.

Having worked with renowned sound engineers to create and launch the initial Rinz speakers in late 2012, she has met with worldwide acclaim and huge interest.

The products proudly boast that they are hand-made in Britain, to each customer’s individual taste. And the range of speaker collections continues to grow.

Arina was invited to meet the Prime Minister at Number 10 to showcase

Rinz Speakers and to introduce her brand. She has also addressed a special session at the European Parliament to advise other young entrepreneurs on working with innovative materials and sustainable manufacture processes.

Her company meanwhile has been nominated in the top 100 Smartest young Businesses in the category ‘Made in Britain’ and is a finalist in Brand Amplifier 2013, top 20 female Entrepreneurs in the country.

Specified to your taste Hi-fi enthusiasts will recognise this data as meaning that Rinz speakers are of the highest quality: Technical specifications: Type: Three-way, rear-vented loudspeaker Driver Complement: Aluminium Dome Tweeter/5”Kevlar Midrange: 6.5” Woven Kevlar Woofer

Frequency Response: 62Hz-22kHz +/- 3dB Sensitivity: 88dB Impedance: 8 ohms Power Handling: 150w Dimensions: 130cm x 33 cm x 33cm Weight: 23 kg each While in terms of aesthetics, the individual design finishing of each pair of units is all part of the service, along with installation and wireless connectivity (where required).

Red Lion collection Introducing the fiercest-yet speakers from Rinz Sound.

The Red Lion Speakers, covered in fiery red recycled glass, have been handcrafted for people who are not afraid to make the ultimate statement in their homes. Match bold design with high quality sound performance and you get a piece of art with a true purpose.

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In my opinion, the Maserati GT is one of the best cars of the last twenty years.

Now that might be seen as quite a bold statement and there would be plenty of people who would be willing and able to point out the flaws in the car.

Words Chris Leppard

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And they would be right, because no car is perfect and no car will ever be the favourite of everyone. And sometimes, especially in Italian exotica, it is the flaws that give the cars a character that no other have. My ‘techie’ side loves German cars for their endless pursuit of mechanical perfection that every new Audi, BMW and Porsche showcases.

And yet when I compile my lottery win fantasy garage, I find very few German cars (I would have to include a 911 GT3 RS however) and an awful lot of Italian ones.

As a petrol head I’ve asked myself many times why this is and it is possibly the hardest thing to explain to a non-petrol

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head. This irrational approach is what makes the world of performance cars so interesting (and possibly the most frustrating for the manufacturer’s marketing department). It is also too simplistic to base it just on looks. Clearly the Maserati GT is a great looking car but over the years I’ve also found myself drawn to what can only be described as ‘interesting cars’ (Lancia Delta Integrale and the Renault Clio V6) – certainly not pretty in the sense that most people understand the term, but damn good, all the same.

What I do love about the Maserati GT is the combination of looks, exclusivity, performance and noise! The modern

demands of car design and the various emission controls that most manufacturers have to adhere to, have meant that most new cars have become anaemic in the sound department. So it is even more glorious to come across a car which makes the maximum use of its Ferrari-sourced 4.7 litre V8 engine.

There is a real old school charm to car that spits and crackles on the over run and makes a noise under acceleration that makes the hairs on the back of your head stand up.

So when you have produced a car that is so good, how do you improve it? Well it is questionable whether you do improve it, but you can

certainly make it more individual and that it what Maserati has done with the introduction the GT Sport Line.

The Sport Line is based on the works on GranTurismo MC Concept. Changes include lots of carbon fibre (spoilers, mirror housing, door handles and large amounts in the interior), 20 inch wheel rims, stiffer springs, shock absorbers and anti-roll bars with custom Maserati Stability Programme software and 10 mm lower height than GranTurismo S. Has all this made it a better car? I think that will be for the owners to decide. It has certainly made it more desirable and reinforced my view of just how good a car the Maserati GT is.

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While enjoying his winter home in Barbados, former British politician Ronald Tree was inspired to create a luxury hotel with a golf course on the island, and he had in mind the old Sandy Lane sugar plantation. It was perfection.

Finance was raised and architects appointed, Happy Ward and Jimmy Walker, started work on the Sandy Lane Hotel in 1958. With just 52 rooms, Sandy Lane welcomed its very first guests in February 1961 and quickly became known as the only truly elegant, sophisticated and chic, hotel in Barbados, indeed at that time, in the Caribbean.

By 1967, the hotel group Trusthouse

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acquired Sandy Lane, which at that time had 120 rooms, a swimming pool and tennis courts. Three years later, Trusthouse merged with the Caitwin, headed by legendary businessman Charles Forte. THF was born. In 1996, THF was the subject of a hostile takeover by Granada, indirectly placing Sandy Lane in a vulnerable position.

It did not fit the profile of the new

conglomerate and was put up for sale.

Various potential buyers loomed on the horizon, all with plans to dramatically increase the number of rooms threatening to destroy this iconic hotel.

Two Irishmen, who had known the hotel for many years, felt they could not let it fall into the hands of a multinational, and so it was Dermot Desmond and JP McManus together

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with three partners who became the new owners of Sandy Lane.

The hotel’s new owners had just one goal in mind; to create the most distinguished address in the Caribbean and to elevate hotel luxury to a whole new level.

This was no mean feat, and although changes would have to be made, the overall design and ambiance of the “old” Sandy Lane had to be preserved.

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The decision was taken to demolish the hotel and rebuild. Sandy Lane closed for three years on April 25, 1998.

The plans for the new Sandy Lane were extraordinary. An underground engineering plant to accommodate all back of house services, a desalination plant, the new Spa and pool and 45 holes of world championship golf, with two courses designed by Tom Fazio. The hotel

re-opened on March 17, 2001 on St. Patrick’s Day. Sandy Lane, St James, BB24024, Barbados, West Indies.

Tel: +1 244 444 2000 Fax: +1 246 444 2222 Toll free reservations: US/Canada +1 866 444 4080 UK 080 234 5132 sandylane.com

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heavenly Since Heesen Yachts’ launch in 1978, it has successfully developed a name as one of the most respected builders in the world of luxury super yachts. Heesen has worked with over 100 clients and now has an impressive range of 38-51m new builds.

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Priding itself on its ability to innovate, Heesen uses the latest in modern technology and technical advances to provide superior craftsmanship and a finished product which is tailored to each individual yacht owner’s needs.

Such individuality ensures that each yacht design possesses a real flair, beauty and elegance. Showcasing all these aspects is the new Galactica Star, the revolutionary 65m fast-displacement hull form (FDHF).

The sophisticated hydrodynamic design developed by Van Oossanen Naval Architects has resulted in a vessel that is 30% more efficient than a round-bilge motor yacht. In conjunction with Heesen Yachts in-house specialists, Van

Oossanen Naval Architects also implemented the naval architecture. The vessel’s advanced design combines a special hybrid hull form using aluminium for both hull and superstructure that results in a very low wave profile over the entire speed range, while also improving sea-keeping and manoeuvrability. This as a result caters to the next luxury yachting generation, providing stability, space and comfort as well as speed (up to 28.8 knots).

The Heesen 65m yacht recently successfully completed sea trials in the North Sea and exceeded the top speed demanded by contract by almost two knots. Following further tests the Wolfson Unit have ranked the yacht as ‘the most

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www.Heesenyachts.nl

efficient in the Wolfson Unit’s database’ and ‘by far the most efficient (in terms of resistance)ever tested by the Wolfson Unit’.

Award-winning exterior designer Frank Laupman from Omega Architects is responsible for the streamlined and elegant exterior lines. The sophisticated interior that perfectly complements such a dynamic and sleek exterior design was created by Bannenberg & Rowell, using state of the art equipment and every conceivable luxury and comfort.

The revolutionary hybrid hull form has a much smaller stern wave, compared to traditional semi – displacement motor yachts, creating lower resistance as she moves through the waves. Guests’ comfort on board is further guaranteed by five Sea Keeper gyro stabilizers. Cruising smoothly through the water up to twelve guests can enjoy some of the many luxury features onboard the Heesen 65.

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The superyacht features a duplex beach club located aft on the main lower decks with a 10 square metre side balcony, and a 22 square metre swimming platform. By moving the tender garage often located at the stern, forward into the bow, 80 square metres were freed up on the lower deck aft area for the dedicated beach club room, complete with sauna, hammam, shower rooms, day head and fully equipped bar with draft beer tap, all you might need for time spent directly on the water.

Other notable features include a glass bottomed pool located on the main deck immediately above which gives it a spacious feel and creating another source of natural light shimmering through the water to the bar area beneath. On the fore deck, there is a large sunbathing area, which can be transformed into a touch-and-go helipad.

Large yachts can sometimes have the detrimental effect of

actually distancing the guest from the sea; on the Heesen 65, the two fold-down swim platform doors and the beach club area provide a welcome return to centre stage for guest interaction with the ocean.

Extending from the lower deck to the sun deck, the main staircase is one of the design centerpieces of the yacht.

Sculpted from polished stainless steel and soft leather to form an elliptical shape, the staircase welcomes guests as they board the Heesen 65 with this dramatic effect. Like the lobby, another focal point of the yacht is the main open-plan salon with the enormous bespoke dining table made of glass, wood and stainless steel opening up into the main seating area and out onto the aft deck.

Guest cabins include one full-beam master suite, one upper deck VIP cabin and four beautiful double cabins. The yacht can

also accommodate up to 13 crew members.

The main architectural colour scheme of the interior finish is made up of grey woods and a variety of finishes, paired with dark oak to create dramatic horizontal interior panels.

The contemporary art collection that the Bannenberg & Rowell team has put together for the owner is of an unusually high quality, with numerous important original pieces from the likes of Andy Warhol, Gilles Bensimon and Santiago Montoya.

Heesen Yachts is the first shipyard in the world to build an all-aluminium fast-displacement motor yacht of this kind.

The innovative hull configuration used for the Heesen 65 is the perfect platform for creating a new generation of luxury yachts in which increased performance and efficiency begins with the hull design.

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Mollie King is best known for her singing, with twelve top-ten hits in the UK singles Chart as a member of The Saturdays, including a number one earlier this year. She is less well known as an ambassador for Dyslexia Action, an Nth Degree supported charity that works to assist people with Dyslexia and learning difficulties. The Nth Degree went to catch up with her about her work with the charity, and the personal challenges she has had to overcome with Dyslexia.

good golly

miss mollie

Mollie King, nicknamed “Miss Disney” by her fellow band mates, has shot to fame since joining the Saturdays in 2007. A debut at number 8 with “If This Is Love” was followed by four top ten albums, and twelve top ten singles. These include the Comic Relief cover of Depeche Mode’s, “I Just Can’t Get E nough” and the 2010 hit, “Missing You”, narrowly beaten to number one by Flo Rida on both occasions.

Band-mate Rochelle Humes joked that they may have to recruit the Florida rapper if they ever wanted to hit the top spot, but the group did finally achieve a number one single in March of this year, with “What About Us,” taken from their fourth album, “Living for the Weekend.”

However success has not always come easily for Mollie. Her involvement with Dyslexia Action is motivated by her own experiences of dealing with Dyslexia, both as a child and an adult.

Mollie was first diagnosed in Primary school. “It was still quite a new thing,” she recalls, “not very many people knew about it at that stage.”

“It was mostly my reading that I struggled with,” she tells us, remembering occasions when her class took turns to read out loud. “I would absolutely hate it, she says, “I would dread it the night before. I was scared because I was reading it so slowly. My friend used to have to whisper what I was reading to me, especially big words.”

The stigma of these situations was difficult to deal with at times. “My closest friends obviously knew, but it wasn’t like the whole class knew,” she continues.

“I would worry so much that they were thinking ‘why is she reading so slowly’ and sometimes in the wrong order as well. It was definitely something that I was quite embarrassed about.”

Mollie also experienced short term memory issues, which is a common symptom of Dyslexia. In terms of support, she tells us her teachers were always

sympathetic and accommodating, but in the early days this largely equated to quietly skipping her turn. “They tried to help as much as they could, but really it was my mum who helped me through it,” she tells us. “When I got home from school she would always sit and read my homework with me.”

As years went on and her needs were more accommodated for, Mollie ended up achieving highly in school. Going back to her mother she tells us, “She went to a lot of trouble making sure that I could do my exams on a laptop. Stuff like that really helped as my handwriting is quite slow, although I didn’t realise that until we started doing exams and I saw everyone else in my class!” she laughs.

Mollie successfully applied for a place at Loughbourgh University, but put the opportunity on ice to pursue her singing ambitions. “When I left school, I always wanted to sing,” she tells us. “There was nothing else I wanted to do.”

It turned out to be a good decision, but even as her singing career has gone from strength to strength, Dyslexia has still affected her. “It does come into your everyday life,” she tells us, “when I have to learn a song I’ll go into the studio and the song writer will say, ‘here’s the lyric sheet, learn the song.’ I always have to go last as it takes me a while. The girls will go in and read from the lyric sheets as they’re recording, but I can’t read it quick enough to sing it!”

Short term memory issues also make matters tricky. “Once we’ve learned a song it’s totally in there, it’s so habitual,” she explains, “but it’s just the initial learning of it. It takes me a little longer to get it cemented in there.”

It isn’t just learning songs that presents a challenge, Mollie tells us. “A lot of the time we’ll be presenting things and we have to read off autocues. I love presenting, but reading is a big part of that.”

She has however developed a steely

determination in tackling these obstacles, “With being Dyslexic, I have just had to think, ‘this is how it is and I’m not going to let it hold me back.’”

When asked about her role within Dyslexia Action, Mollie told us it was a huge honour. “I know how much work Dyslexia Action do and how much of a difference that work makes.

Mollie recalls how her own enjoyment of learning as a child was negatively impacted by her Dyslexia. “I went to the London centre and I saw how much the children were enjoying it, which so important. If they can go somewhere to see the fun side of learning, that could make such a difference. When I go down there I see that first-hand.”

Arguably, Mollie’s most important role within the charity is an inspirational figure for children struggling with Dyslexia. She is someone who has had to overcome many obstacles throughout her life, and gone on to achieve great things.

Her feelings towards her own Dyslexia are in stark contrast to the stigma she felt as a child. “I’m not embarrassed about being dyslexic at all,” she says, “I’m actually quite proud as I’m totally able with it.

“You shouldn’t get down about the things that you struggle with. There are so many people out there who have achieved such great things, who are dyslexic. I would hate any children to think that it would hold them back.”

Finally, in The Nth Degree Club tradition we asked Mollie about her favourite dining experience. Mollie describes herself as a foodie, but prefers the simple things with home-cooked food taking precedence. Brunch is her favourite meal of the day, made up of either a full English or pancakes. Bluebird café or Brew in Wimbledon village are favoured destinations, although STK scores highly in terms of an evening dining experience, particularly due to dancing waiters.

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In an area better known for high end shopping and Michelin star dining, Nira Alpina really epitomises the genuine skiers’ hotel. A purpose built 70 bedroom timber-and-glass low rise building set on the highest point of the tiny village of Surlej, only three miles from the swish resort of St. Moritz.

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A unique glass-enclosed bridge connects the hotel to the Corvatsch cable car, which ascends to 10,800 feet and offers some of the best skiing in Switzerland. There are 120 kilometres of ski runs rushing down the slopes towards Silvaplana Lake, right in the middle of the mountain range. The surrounding hills and lakes also have summer appeal, with hiking and biking trails, windsurfing, sailing and canoeing all on offer. From Nira Alpina you’re within easy reach of them all.

Modern and pared-down with essential little Swiss touches, such as antlers, a woodpile under the staircase, cowhide couches, sheepskin throws, Nira Alpina is cosy, hugely comfortable and most welcoming.

Rooms have are meticulously clean and graciously spacious. Each of these sleek, modern sleeperies has floor to ceiling windows opening onto a private patio. All have flat-screen satellite TVs and complimentary Wi-Fi, whilst some also have their own fireplace. The views from the hotel across Lake Silvaplana and the Engadine Valley are nothing

short of spectacular and it’s no small wonder that the area is renowned as one of the most beautiful places in Switzerland for warm weather trekking.

Après-ski offerings include massages at the fabulous Nira Spa, a haven of calm with coloured mood lighting, five large treatment rooms, each offering authentic treatments for holistic, stress-free living, a sauna, steam room and a wonderfully relaxing thermal pool where you are massaged by jets of water whilst admiring the view through

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the panoramic window out across the slopes.

Panoramic views illuminate almost every public space, particularly on the top-floor restaurant, complete with its modern fireplace, smoking room and cocktail bar all central to a dining concept based around fresh, local ingredients serving world flavours to satisfy the appetites of worldly, nomadic travellers. A typical meal might well include classic favourites from Thailand, India, Italy or even Japan, a far cry from most of the local restaurants. The Nira Group food and beverage expertise is evident throughout, especially so in the classic Engadin-style dishes at Stalla Veglia restaurant, serving authentic Alpine fare such as gnocchi with chestnuts and rich portions of raclette, to the bread and pastries, baked fresh daily, at the hotel’s own Bakery.

Devoted to pleasure with superb access to the pistes and the paths, Nira Alpina provides a new, more exciting approach to the Engadin combined with a sincere service and a dash of informality, simply exquisite!

Nira Alpina Via dal Corvatsch 76 CH-7513 Silvaplana, Switzerland Phone +41 81 838 69 69 info@niraalpina.com www.niraalpina.com

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The Savoy is perfectly placed on the banks of the Thames, in the heart of one of the city’s most cosmopolitan areas. The hotel welcomes guests for a quintessential London experience that blends elegant traditions with modern day luxury. This iconic hotel continues to improve with age, thanks in part to a recent restoration that was among the most ambitious in British history. Brilliantly reinvented for the 21st century where an unashamedly old fashioned glamour sparkles with a new luster. The hotel has played host to royalty, world leaders and legends of the stage and screen.

The Savoy

The Savoy’s two design aesthetics are Edwardian and Art Deco. The hotel boasts 268 rooms and suites, many of which afford views over the River Thames and city of London, and which perfectly combine sophisticated style with discreet technology. No two rooms or suites are the same many with original features, such as fireplaces, and writing desks and wardrobes. Nine “signature suites” take inspiration from some of The Savoy’s most high-profile guests including Sir Winston Churchill, Claude Monet, Charlie Chaplin, Katharine Hepburn and Frank Sinatra, and a two-bedroom Royal Suite is an impressive stately procession of rooms spread across the front of the entire fifth floor.

The hotel’s rich history has been preserved in one of the world’s largest hotel archives, on show in the Savoy Museum. The showcases and photography are designed to give guests a taste of The Savoy’s past with original guest cards, menus, photographs and objects on display.

Highlights include a first edition of Harry Craddock’s Savoy Cocktail Book, Noel Coward’s lighter and cigarette case and Marlene Dietrich’s guest card showing her request that 12 pink roses and a bottle of Dom Perignon be in her room when she arrived.

Guests of The Savoy will find that it has some of the most well known bars and restaurants in London.

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May 2013 saw the launch of one of the most exciting restaurant concepts in The Savoy’s illustrious history, with the opening of Kaspar’s Seafood Bar and Grill. Kaspar’s offers an informal yet luxury all-day dining experience within an elegant Twenties-style setting featuring a show-stopping seafood bar and panoramic views of the River Thames and London landmarks. Also new for 2013 was the partnership with the Savoy Pier, a private pier where several luxury river yachts are available for private events and spectacular tours on the Thames. Great British fixtures include the Savoy Grill, managed by top chef Gordon Ramsay, and Simpson’sin-the-Strand, offering specialities like Scottish beef on the bone, aged for 28 days and carved at guests’ tables on antique silver-domed trolleys.

The American Bar has long been one of London’s favourite meeting spots and is one of the most iconic cocktail bars in the world. It was home to legendary bartenders such as Ada ‘Coley’ Coleman and Harry Craddock, who wrote The Savoy Cocktail book (still regarded over 80 years later as the bartenders’ bible).

The award-winning team of bartenders is led by Erik Lorincz. A cocktail list includes classic cocktails with a twist and “tribute cocktails”, such as The Savoy Daisy, inspired by past American Bar Managers. Completing the vibrant ambience and timeless elegance, the bar features a live pianist seven days a week, playing American Jazz.

The Beaufort Bar exudes an unashamedly old-fashioned glamour.

In a theatrical, Art Deco interior of jetblack and burnished gold décor, the bar is all about champagne, cocktails and cabaret. It offers one of London’s most extensive choices of champagne by the glass and by the bottle including

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rare vintages from Louis Roederer and Cristal. The bar itself stands on the hotel’s former cabaret stage which was graced by luminaries such as Carol Gibbons, the Savoy Orpheans and George Gershwin. This tradition is continued by nightly live entertainment and monthly Evenings of Cabaret and Burlesque.

The most favoured of British traditions, Afternoon Tea, continues in the Thames Foyer, with finger sandwiches and exquisite pastries, while Savoy Tea, an arcade- style shop next to the Thames Foyer sells The Savoy’s own teas and tea accessories, jams and other pieces as well as items from The Savoy Collection.

Alongside these spaces, The Savoy also offers magnificent and varied meeting space The Savoy has traditionally been one of London’s most eminent venues and is rich in history and glamour.

The 3 imposing Banqueting Rooms are well known for hosting grander affairs while the 6 Private Rooms are ideal for more intimate gatherings.

The Private Rooms are all named after Gilbert & Sullivan operas with the most historic being Pinafore. This is the room where Sir Winston Churchill founded his dining club, the Other Club, in 1911. Traditionally the serving British Prime Minister has always attended a meeting of the Other Club and their portraits hang in this room alongside a bust of Churchill. The hotel boasts a separate River Entrance on a quiet road on the Thames side of the building that gives events a real sense of arrival. Guests are welcomed by the hotel’s experienced events team who can help plan each event down to the smallest detail.

The excitement of London is waiting just beyond the world famous entrance.

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closer to F1

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In May of this year the Nth Degree Club made its annual sojourn to Monaco for the F1 Grand Prix and spent a wonderful weekend enjoying the sunshine aboard our chartered 45 metre super yacht moored in the best trackside spot only a few metres from the action.

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That action was made all the more relevant to the Club as we were again proud to be supporting our own Nth Degree sponsored driver and car in the primary support race to the Sunday’s Grand Prix. In the first edition of the Book, we met up with our driver, Will Stevens, who was looking forward to the season and particularly Monaco and in this second edition, we have caught up

with him again to see how 2013 unfolded for him and what 2014 had in store.

Q. Nth Degree Club (NDC). “Will what was the highlight of the year for you and how well did the season in World Series

by Renault 3.5 go overall?”

A. Will Stevens (WS). “2013 was a significant year for me as I was invited to join the Caterham F1 Team Racing Academy which has moved me a big

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The Champion from 2013 has moved directly into F1 as did the runner-up from 2012, so making the move directly into F1 from World Series is a proven path and Caterham believe it is the right place for me to remain with that goal in sight. My race car will be in the full F1 Caterham livery and I’ll be proud represent the Academy in the Series” Q. NDC. “So, that means a return trip to Monaco on the Grand Prix weekend in 2014?”

A. WS. “Yes, it will be my third time on the famous circuit and experience there counts for a lot so the only objective there is a win. The atmosphere that weekend is very special and to win there is every racing driver’s dream.

Having the Nth Degree Club Members there cheering me on also adds to the whole event, it really is a fantastic occasion for drivers and spectators because they are so close to the action and of course, I get to go onto the boat between time on track which is the perfect way to spend the weekend” Q. NDC. “Where are the other races next year and in addition to Monaco, what are the other opportunities for Nth Degree Members to get involved?”

step closer to my goal of becoming an F1 driver. That included a full F1 test in the Caterham at the Young Driver Test at Silverstone in July and a further straight line test for the team in August”. He added, “As far as the racing year went, I finished fourth in the Championship which I pleased with, World Series by Renault 3.5 is now recognised as the primary feeder of drivers into F1 and the competition is fierce. The Series basically comprises the World’s top young drivers outside of F1 and my performance has helped me secure the relationship with Caterham F1.

Q. NDC. “That sounds fantastic, what was that F1 experience like?”

A. WS. I’ve been waiting for this opportunity for 12 years since I started in karting and the experience certainly exceeded everything I’d expected. The first thing that struck me was even

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though the World Series by Renault is an extremely professional series with top teams, F1 is on a whole different level. There was an army of engineers and mechanics working on the car and every minute detail was planned and executed so precisely. I really enjoyed that environment.

Q. NDC. And, what was the car like?

A. WS. Fantastic! The World Series by Renault 3.5 cars prepare you well for F1 but the key differences are in the braking, the car’s ability to change direction and obviously the extra power. I did 98 laps on the day and we got through all of the tests that were planned. The engineers were very pleased with the outcome and for me, 98 laps is almost 600km which gave me plenty of time to really get to grips with the car and build a good platform for my F1 experience.

A. WS. “There are nine rounds, including Monaco, and all of the other events have two races per weekend so 17 races in all. They are all across Europe; including the iconic tracks such as Spa and Monza and we go to some tracks near beautiful cities such as Budapest and Moscow, so for Club Members there are always opportunities for great weekends away in some fantastic venues with great dining experiences as well as being really close to the racing action. My sponsors are all Club Members and I’m always looking to attract new ones and the Club adds to the Sponsorship package that we have put together”.

Q. NDC. “So Will, will we see you on the F1 grid in 2015 carrying the flag for Nth Degree Club!”

A. WS. “That’s the plan! Watch this space!

Q. NDC. “When do you hope to be back in the Caterham F1 car?”

A. WS. “Soon I hope! As part of my participation in the Caterham Racing Academy the team will give me as much exposure to F1 as they can to assist in my development. That includes work in the simulator, working with the engineers at Leafield and attending the Grand Prix with them. I’m hoping to get some more F1 testing in 2014 alongside being successful in my chosen race programme for next year in order to continue my preparation for the next step towards my objective which is to actually get a race seat on the F1 grid with them in 2015” Q. NDC. “And what are those race plans for 2014?”

A. WS. “Caterham want me to remain in World Series by Renault 3.5 and the objective is to win the Championship.

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chateau Château Bouffémont and its intimate atmosphere is the perfect place for an enchanting holiday, an exclusive get-together or a tranquil get-away.

For those seeking unique and exceptional experiences, whether private or corporate, Château Bouffémont with its five grand halls, 10 prestigious suites and magnificent gardens, all set in a natural park, serves as the perfect venue for events and exclusive get-togethers.

The picturesque château, with its breathtaking views of Montmorency Forest and the Paris International Golf Course, is situated just 30km from the centre of Paris and only 20 minutes from Charles De Gaulle International Airport.

This astonishing landmark dates back to the 19th century and has been a destination for the royals thanks to its former proprietors; the Marquise de Preignes and Baron Empain.

Followed by its reacquisition in 2006, Château Bouffémont has been completely renovated with exceptional attention to detail, enriched with sumptuous elements whilst respecting heritage and tradition.

The chateau is complemented by state of the

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art equipment: Wi-Fi coverage, a computer with scanner and printer, fire and security systems, washing machines, gas BBQ, sound system, elevator and flat screen TV, radio and telephone in all suites. There is a fully equipped professional kitchen and the guest kitchen is equipped with all the necessary utensils.

Private rental of the entire chateau will allow you to share a unique and a memorable experience with your family and friends. The friendly and experienced team is dedicated to meet your every desire and make you feel at home by assuring privacy and comfort.

Upon your arrival a representative of the team will meet you and a guardian will be

present on site at all times to ensure an excellent stay. Additional tailor-made services are available on demand such as your own private chef and staff for fine dining, a 24 hour maid aid and a private car with driver.

Due to its exceptional location, Château Bouffémont enables guests to plan and enjoy a diverse variety of leisure activities, both within the premises and the surrounding area.

Trips to Paris, one of the most cultural, romantic, stylish and exciting cities in the world, are easily arranged. Recreational activities, such as; horse riding, exclusive access to the neighbouring golf club, designed by legendary Jack

Nicklaus, an indoor swimming pool, spa & massage, tennis, hiking, trekking, as well as quad and mountain biking, sailing, windsurfing, waterskiing, rafting and kayaking.

Château Bouffémont is a magnificent venue for the celebration of special occasions, hosting private events, team building or corporate entertaining.

Whether you are looking for a venue to organise business conferences, seminars, host your wedding or celebrate your birthday, the devoted team at Château Bouffémont with their wide network of commercial partners, has all the necessary elements to make your vision come true.

8, Rue Léon Giraudeau, Bouffémont, France 95570 www.chateaubouffemont.com

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Neither shaken, nor stirred.

Just perfection, time after time

The maker of exceptional high performance cars since 1913, no-one would question Aston Martin’s standing as one of the world’s most iconic automotive brands. Of course, Ian Fleming’s James Bond 007 can claim his fair share of marketing accolades in promoting the badge, however the quality and heritage of the cars speak for themselves. The same can be said for the exclusive brands invited to partner Aston Martin in the Centenary year, 2013, and, sharing Aston Martin’s passion for innovation, Viaggi by Nestlé Professional Super Premium Beverages (Nestlé Professional SPB) was honoured to be one of the major sponsors at the iconic manufacturer’s 100th birthday celebrations.

Throughout Centenary Week itself (15th – 21st July 2013), Nestlé Professional SPB invited restaurateurs, hoteliers and chefs from all over Europe to celebrate at exclusive events, where there were opportunities for guests to bask in the luxury of Aston Martin’s hospitality, dine at Michelin-quality pop-up restaurants and experience the barista-quality beverages prepared by the Viaggi system.

The events, which were the hottest tickets in town this year, included tours of the Aston Martin factory in Gaydon, Classic Concourses and races at Le Mans and Silverstone, a full day’s racing at Brands Hatch, only to be surpassed by the high profile birthday party in Kensington Palace Gardens, by kind permission of The Royal Parks and The Royal Household.

The company opened the illustrious doors to their factory in Gaydon, Warwickshire, over five days, where a select few could enjoy an exclusive tour, meet with designers and technicians and, on 16th and 17th July, they could also savour a ‘Dine on the Line’ lunch or ‘Tea by Design’ in the fine dining restaurant. Both dining experiences were aptly named as the pop-up venue was right in the middle of the factory, next to the very latest vehicles to have emerged from the production line.

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Viaggi guests who delighted in the Gaydon events included Alan Murchison, (CEO of 10 in 8 Group), Tim West, (CEO of Lexington Catering) and Paul Walters, (General Manger, The Langham).

The highlight of Centenary Week was on Sunday 21st July with a birthday party in historic Royal Kensington Gardens continuing celebrations in style. Thousands of motor enthusiasts from around the world came to the Royal Park to see the largest gathering of Aston Martin cars in the history of the company.

VIP guests in the Park Privé area, where over 30 Le Mans classic Astons were lined up, were treated to a Champagne brunch or lunch – accompanied, naturally, by tailormade Viaggi beverages, enjoyed among others, by Anton Mosimann OBE, Brian Turner CBE, Mark Flanagan, (MVO, Royal Chef at Buckingham Palace), Phil Howard (Chef and co-owner of The Square in London), Benoît Violier, (Chef of the three Michelin star restaurant, Hôtel de Ville in Crissier, Switzerland) and Bob Walton MBE. The bespoke selection of Coffee Mocktails - customised beverage recipes prepared by a sommelier at the Viaggi bar – included innovative drinks named

Vanquish, Atom, DB and Centini, as part of a special Centenary-themed ‘menu’. Well over one thousand coffees were served on the day, demonstrating the state-of-the-art design and power of Viaggi at the touch of a button – rather like the distinguished Centenarian company itself, offering a breadth of choice that mirrors the range of customised products available to discerning Aston Martin owners.

The distinguished guests invited to attend these events by Nestlé professional were served their coffee drinks in fine style as Viaggi reinvents the way high-quality beverages are delivered within the foodservices industry. In recognition of its breakthrough technology and unique position in the category, Viaggi won the coveted Grand Prix de L’Innovation award in the Equipment and Services category at the international SIRHA show in 2011.

Since its initial launch in France in 2010, Viaggi has established business in four European countries and has demonstrated its premium credentials, having been introduced into a selection of Europe’s high-end hotels - both boutique and internationallyrenowned groups - brasseries and Michelin-level fine dining establishments in the UK, France, Italy and Switzerland.

(From Left To Right) Lyn and David Field, Donna and Bob Walton Mbe, Flis and Mark Flanagan Mvo, Kathrin and Anton Mosimann Obe, Brigitte and Benoit Violier

Brian Turner CBE and Phil Howard

For more information, visit www.viaggi-programme.com

meet the Antons Power and taste have always been a part of William C. Anton’s world. From partnering with Frank Sinatra on President Ronald Reagan’s Inauguration, to serving as Chairman of the National Restaurant Association’s powerful Political Action Committee (PAC), Bill Anton has left a profound imprint on the most significant aspects of the Political and Hospitality worlds in the USA.

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For more than 30 years, Bill Anton has been an innovator and leader in the foodservice industry. From his highly acclaimed restaurants in Washington, DC, to the fastest growing airport foodservice company in North America, he has been a visionary whose company created the paradigm that is today’s standard.

In 1989, Bill Anton redefined airport foodservice when he and his wife, Patricia, founded Anton Airfood, Inc. From the first lone restaurant at Washington National Airport, they took on the titans of industry, bidding and winning contract after contract against the two well established mega airport foodservice companies. Their innovative ideas, such as fine dining and local restaurant brand favorites, soon turned Anton Airfood into the second largest airport restaurant company in North America.

In recognition of Anton Airfood’s commitment to quality in its proprietary mix of original concepts, national franchises, and regional brands, the company was awarded the coveted Airport Retail News award as the “Best Airport Restaurant Operator” for 10 consecutive years. This success did not go unnoticed. AutoGrill SpA, the world’s largest Air Concession Company, recognized the importance and threat of the Anton brand, which led to AutoGrill acquiring Anton Airfood in 2005.

Anton has provided valuable service to the food industry in other capacities.

From his position as Chairman of

Hospitality for President Ronald Reagan’s Inauguration to his current position as Chairman Emeritus of the Culinary Institute of America, Anton’s leadership and imagination has helped shape new directions for a number of companies and enterprises.

Most notably is the Anton’s exceedingly generous gift to the Culinary Institute of America. In 2003, the Antons donated $4.6 million, the largest personal gift in the CIA’s history, to underwrite a panoramic terrace, which sits atop a new parking facility overlooking the Hudson River on the college’s majestic Hyde Park, New York campus.

“It has been our dream to give something back to the Hospitality Industry and to this institution which defines excellence in the culinary arts and education,” said Bill Anton, who was elected Chairman of the CIA’s Board of the Trustees. “Anton Plaza means so much to us because of what it has meant to the food service industry. Involvement with the CIA has been a life-changing experience for us and many others in our profession,” added Patricia Anton, a Trustee of the college.

“Bill and Patricia Anton have long been steadfast supporters of the CIA and our mission,” said Dr. Timothy Ryan, President of the Culinary Institute of America. “The creation of Anton Plaza is a testament to their extraordinary philanthropic leadership and commitment to advancing the foodservice and hospitality industry.”

Bill’s relationship with former United

States Secretary of Defense, Leon Panetta, goes back to his days on Capitol Hill. Bill truly became a Washington insider in the mid 1980’s when his restaurant on Capitol Hill, The Loyal Opposition, became “the watering hole” for Congress.

The Loyal Opposition was the closest restaurant to the U.S. Capitol located directly across from the Republican National Committee Headquarters, affording him unique personal access to the political aristocracy and many fascinating experiences and legendary stories therein. He befriended a young Congressman, Rep. Leon Panetta, who went on to become Chief of Staff for President Bill Clinton. Later, Panetta was appointed Director of the CIA (Central Intelligence Agency). Around the same time, his old friend, Bill Anton was named Chairman of the other CIA (Culinary Institute of America). Director Panetta did a video tribute to his old friend when Bill Anton received the distinguished Americanism Award from the Anti Defamation League in New York City, noting in his remarks, “Never did I dream that someday I would be the head of the CIA and Bill would be the head of the other CIA.” As President of the Anton Family Foundation, Patricia Miller Anton brings the same commitment, passion and acumen that marked her career in the Hospitality Industry.

When Pat Anton became president of the Women’s Foodservice Forum, she raised the level of significance and the brand of this acclaimed hospitality association to new heights. For these efforts and others, she received the notable Trailblazer Award from Women’s Foodservice Forum in 2007.

After achieving the highest accolades of her profession and helping launch one of the most successful foodservice companies of the past decade, Pat Anton joined her husband and business partner to create a philanthropic venture with the mission to “preserve heritage, culture and quality of life

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in small communities for future generations.” Gift allocation is focused on cultural and historical preservation, land and water conservation, fine and performing arts and education.

A founding officer and President of Anton Airfood, Pat Anton guided the company’s phenomenal growth from its first restaurant to Anton Airfood’s position as the second largest airport foodservice business in the United States. Her operational and organizational talents were key ingredients in realizing the dream of bringing first-class food and beverage service to the airport industry.

Bill and Pat Anton wanted their penthouse apartment to reflect everything Washington, DC, meant to them. World-renowned designer, Carleton Varney, knew the perfect way to incorporate the international city would be to make guests feel as if they had stepped into Morocco upon entering the Anton’s home. Featured in Washington Life, the apartment is filled with rich, bright colors, perfectly fit for the well-traveled couple. The Anton’s summer home overlooks Lake Michigan in Harbor Springs, Michigan.

When deciding the décor for this home, Pat stated, “I think a house should reflect bits and pieces of personal history,” and did it ever. The beautiful summer home, featured on the cover of Architectural Digest in May 2007, captures the season’s essence entirely.

In 2008, dreaming of Lake Michigan, the Antons acquired legendary business tycoon, Jock Whitney’s, incomparable 20-meter yacht, Elegante, to preserve this one-of-a-kind 50-year-old Classic Motor Yacht. Not only was Jock known for being America’s first venture capitalist (he invested in a small company called Technicolor), and as the U.S. Ambassador to the Court of St. James (UK), but he was renowned for squiring glamorous movie stars to legendary events. Jock’s investment acumen was as legendary as the man.

He paid small town writer Margaret Mitchell $150,000 for her book, Tomorrow, Tomorrow, Tomorrow, which later became: Gone With The Wind.

The Antons owned Washington, DC’s top supper club, Anton’s 1201 Club.

1201 was the place where movers and shakers, Members of Congress, lobbyists, captains of industry and diplomats came to enjoy top

entertainment. Gracing the stage of 1201 were such show business icons as Tony Bennett, BB King, Lou Rawls, Bobby Short, Anthony Newley and many more.

Guests of the Antons have included the who’s who of Washington, DC, such as Newt Gingrich, Bill Clinton, Olli North, George Bush and the Reagans.

The Antons have traveled with and

entertained many friends including entertainers Tony Curtis, Robert Goulet, Connie Stevens, Phyllis McGuire, Ruta Lee and Dean Martin, along with business luminaries Henry Ford II, Bunker Hunt, Steve Wynn and Donald Trump.

Living life to the fullest is the hallmark of this power couple. As Bill Anton says, “Life is not a dress rehearsal.”

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big cat country Kent is famously considered ‘the Garden of England’. But few people know that it is also host to the most important collection of Big Cats in the world.

They are housed in a private sanctuary, owned by the Sampson family and managed by the Wildlife Heritage Foundation, a leading conservation charity.

The sanctuary is not open to the public, but WHF is working with The Nth Degree Club to create stunning member-only events so guests can enjoy these incredible felines closeup. You will also discover the vital field and breeding work carried out by the Wildlife Heritage Foundation both here and in natural habitats around the world.

WHF has an excellent track record in breeding highly endangered Big Cats including Amur leopards, Sumatran Tigers and Amur tigers. The sanctuary is possibly the only place on Earth where you can see all of these further breeds in one place: Lions, jaguars, clouded leopards, cheetahs, Pallas’ cats, Eurasian lynx, puma, North Chinese leopards, fishing cats, servals, rusty spotted cats, snow leopards and a whole pride of white lions.

The Sanctuary has four wooden lodges available for exclusive overnight

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stays. With complete privacy and equipped to VIP luxury standards, they make an exceptional venue for executive meetings, entertaining clients and unforgettable celebrations.

The Sanctuary is also available for private functions, product launches, team meetings, presentations and experiences.

For more information please call 01233 771915 or go to whf.org.uk

WHF works across the globe supporting conservation efforts to protect Big Cats and their habitats.

This includes work in Africa, vaccinating domestic dogs against canine distemper virus and rabies to protect the wild animal population; returning 2 female lions to Uganda in 2009; work in the Russian far-east to protect Amur leopards and their habitat; protecting jaguars in South America and collaborations with other organisations including ALTA, the World Land Trust and Namibia’s Cheetah Conservation Fund.

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Dubai

Singapore

Monaco

New York

In June 2012, The Nth Degree hosted its first dining experience in London and has since hosted over 50 in some of the capitals most exclusive and beautiful private dining rooms.

The unique concept of The Nth Degree brings CEO’s, Captains of Industry, high net worth and successful individuals from all sectors of industry together for exclusive dining experiences.

This concept has been proven to be an incredibly effective way

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Istanbul

to build relationships, friendships and business connections and The Nth Degree Club is now opening in some of the world’s most exciting cities. Members from Monaco, Istanbul, Dubai, London and other cities will be able to break bread and share wine with other Nth Degree global members, around some of the most stunning privates dining rooms in the world.

The vision is now reality.

global dining club...

coming soon!

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paul james griffiths freelance photographer As a freelance photographer, being invited by Robert Walton MBE to assist in the creation of the Nth Degree’s private dining guide was an opportunity not to be turned down. Now in its second edition, the book is proving to be the ulitmate guide for private dining.

It has indeed, proven to be a unique and fascinating experience which has enabled me to produce an incredible portfolio of some of London’s finest and most prestigious venues and restaurants. I trust you will enjoy viewing these photographs

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and they will convey each venue in all it’s splendour from the style of front of house to a sneak preview of behind the scenes and the dynamic chefs who run them with their exceptional attention to detail in food preparation.

private dining room guide www.paulgriffithsphotography.com

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for up to 36 guests Location of Private Dining Room The Private Dining Rooms are located on the first floor within the Main Restaurant Guide price of set menus per head £49 - £55 per head Wines starting at £29.00 Champagne starting at £65.00 Room hire No room hire charge (excluding Christmas) Minimum spend No minimum spend (excluding Christmas) Michelin stars 1

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Location of Private Dining Room Top floor of the restaurant Guide price of set menus per head £59 - £80 per head Wines starting at £24.00 Champagne starting at £49.00 Room hire No room hire Minimum spend No minimum spend

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11-15 Swallow Street, London W1B 4DG Tel: 020 7734 4756 Email: privatedining@ bentleys.org Restaurant opened Refurbished by Richard Corrigan in 2005, founded in 1916 Seating capacity of Private Dining Room 1 Private Dining Room with capacity for up to 14 guests

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capacity for up to 10 guests Location of Private Dining Room The Private Dining Rooms are located on the first floor within M&E centre and Pompadour Ballroom on 2nd floor Guide price of set menus per head £65 - £80 per head Wines starting at £36.00 Champagne starting at £70.00 Room hire Dependent on the time of year Minimum spend Receptions only – dependent on the time of year

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68 Regent Street, London, W1B 4DY Tel: 020 7406 3333 Email: enquiries@ hotelcaferoyal.com Restaurant opened December 2012 Seating capacity of Private Dining Room Possible 6 Private Dining Rooms: Pompadour ballroom with capacity for up to 100 guests Queensberry room with capacity for up to 80 guests Mayfair and Soho rooms with capacity for up to 40 guests Nash and Nicols with

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back of the restaurant Guide price of set menus per head £48 - £70 per head Wines starting at £28.00 Champagne starting at £40.00 Room hire No room hire Minimum spend No minimum spend

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157-159 Notting Hill Gate, London W11 3LF Tel: 020 7229 2115 Email: reservations@ chakralondon.com Restaurant opened 2011 Seating capacity of Private Dining Room 1 Semi Private Dining Room with a capacity for up to 20 guests Location of Private Dining Room Alfresco area towards the

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with views of Wandsworth Common Guide price of set menus per head £45 upwards per head Wines starting at £22.00 Champagne starting at £55.00 Room hire No room hire Minimum spend £1000 minimum spend Michelin star 1

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2 Bellevue Rd, Wandsworth Common, London, SW17 7EG Tel: 020 8672 0114 Email: enquiries@ chezbruce.co.uk Restaurant opened 1995 Seating capacity of Private Dining Room 1 Private Dining Room with capacity for up to 16 guests Location of Private Dining Room First floor of the Restaurant

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Guide price of set menus per head £45.00 to £70.00 per head Wines starting at £20.00 Champagne starting at £55.00 Room hire No room hire Minimum spend £600.00 to £1000.00

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55 Aldwych, London WC2B 4BB Tel: 020 3641 5845 Email: info@thedelaunay.com Restaurant opened 2001 Seating capacity of Private Dining Room 3 Private Dining Rooms with capacity for up to 8, 14 and 24 guests Location of Private Dining Room Towards the front of the restaurant

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Guide price of set menus per head £60.00 to £118.00 per head Wines starting at £32.00 Champagne starting at £70.00 Room hire No room hire Minimum spend £3500 Michelin star 1

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8 Hanway Place, London, W1T 1HD Tel: 0207 927 7010 Email: groups@hakkasan.com Restaurant opened 2001 Seating capacity of Private Dining Room 1 Semi Private Dining Room with capacity for up to 20 guests Location of Private Dining Room Towards the front of the restaurant

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Restaurant with views of the Thames Guide price of set menus per head A la Carte menu as the Main Restaurant Wines starting at £32.00 Champagne starting at £69.00 Room hire No room hire Minimum spend No minimum spend for groups over 12

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The Savoy, Strand, London, WC2R 0EU Tel: 020 7420 2111 Email: savoy@fairmont.com Restaurant opened 2013 Seating capacity of Private Dining Room 1 Private Dining Room with capacity for up to 14 guests Location of Private Dining Room Located just off the

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back of the Restaurant and 1in the Wine Cellar Guide price of set menus per head £50.00 - £90.00 per head Wines starting at £22.00 Champagne starting at £60.00 Room hire No room hire Minimum spend £500

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1 Snowden St, London EC2A 2DQ Tel: 020 7422 7000 Email: info@lanima.co.uk Restaurant opened 2008 Seating capacity of Private Dining Room 3 Private Dining Rooms with capacity for up to 15, 12 and 7 guests Location of Private Dining Room 2 rooms located towards the

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locations in this stunning converted Presbyterian Church Guide price of set menus per head £60.00 - £108.00 per person Wines starting at £35.00 per bottle Champagne starting at £59.00 per bottle Room hire £170 to £1500 Minimum spend No minimum spend

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11B West Halkin Street, Belgrave Square, London, SW1X 8JL Tel: 020 7235 9625 Email: pdr@mosimann.com Restaurant opened 1988 Seating capacity of Private Dining Room 7 Private Dining Rooms with capacity for up to 2, 6, 12, 14, 30, 50 Location of Private Dining Room All rooms located in various

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Guide price of set menus per head £79.00 to £99.00 per head Wines starting from £32.00 Champagne starting from £61.00 Room hire No room hire Minimum spend £3,500

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13-14-15 Beauchamp Place, London, SW3 1NQ Tel: 020 7838 1500 Email: enquiries@nozomi.co.uk Restaurant opened 2004 Seating capacity of Private Dining Room One room for up to 20 people Location of Private Dining Room First floor of the restaurant

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Guide price of set menus per head £38.00 to £75.00 Wines starting at £30.00 Champagne starting at £145.00 Room hire No room hire Minimum spend No minimum spend

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14 Old Park Lane, London W1K 1ND Tel: 020 7491 8586 Email: events@ playboyclublondon.com Restaurant opened 2001 Seating capacity of Private Dining Room The Judy Joo Private Dining Room seating up to 12 guests Location of Private Dining Room Towards the back of the casino

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of the restaurant Guide price of set menus per head £50.00 - £70.00 per head Wines starting at £19.50 Champagne starting at £42.75 Room hire No room hire Minimum spend £3,500 minimum spend

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Stratton Street, London, W1J 8LT Tel: 020 7915 3892 Email: events@ themayfairhotel.co.uk Restaurant opened 1927 Seating capacity of Private Dining Room 1 Private Dining Room for up to 8 people The Salon can holder larger groups Location of Private Dining Room Towards the back

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Carlos Place, London, W1K 2AL Tel: 020 7499 7070 Email: events@ the-connaught.co.uk Position of bar Past Reception on the

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Drinks Wines start at £20.00 Champagne at £65.00

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75 Sloane Street, Knightsbridge, London, SW1X 9SG Tel: 020 7245 0994 Email: info@cadogan.com Position of bar Behind the reception of the Hotel

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St James’s Place, London, SW1A 1NY Tel: 020 7491 4840 Email: bookings@ dukeshotel.com Position of bar Lower Ground floor of the hotel

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stories – one underground Drinks Wines start at £23.00 Champagne at £50.00

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17 Mercer Street, Covent Garden, London, WC2H 9QJ Tel: 020 7520 5450 Email: enquiries@ crazybear-coventgarden. co.uk Position of bar Bar is situated on two

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crazy bear

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19 Old Park Lane, London, W1K 1LB Tel: 020 7447 1000 Email: metbar.met.lon@ comohotels.com Position of bar Ground floor of The Metropolitan Hotel

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Hyde Park Corner, London SW1X 7TA Tel: 020 7259 5599 Email: info@ lanesborough.com Position of bar To the right of Reception

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2 Spring Gardens, Trafalgar Square, London, SW1A 2TS Tel: 020 7870 2900 Email: events.trafalgar@ hilton.com Position of bar Top Floor of The Trafalgar Hotel

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Stratton Street, London, W1J 8LT Tel: 020 7915 3894 Email: events@ themayfairhotel.co.uk Position of bar Lower Ground floor of the hotel

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Guide price of set menus per head £49.00 – £175.00 Wines starting at £30.00 Champagne starting at £47.50 Room hire £250 Minimum spend No minimum spend

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Stockcross, Newbury, West Berkshire, RG20 8JU Tel: 01635 528770 Email: events2@the-vineyard.co.uk Restaurant opened 1976 Seating capacity of Private Dining Room Private Room for capacity of up to 60 guests Location of Private Dining Room Ground floor of the restaurant

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Main Restaurant across the courtyard Guide price of set menus per head £95.00 - £158.00 per head Wines starting at £50.00 Champagne starting at £70.00 Room hire From £750.00 Minimum spend No minimum spend Michelin stars 2

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Le Manoir aux Quat’Saisons, Church Road, Great Milton, Oxford, OX44 7PD Tel: 01844 278 881 Email: events@blanc.co.uk Restaurant opened 1984 Seating capacity of Private Dining Room 1 Private Room for up to 50 guests Location of Private Dining Room The Private Dining Room is a separate building from the

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Guide price of set menus per head AED450 to AED900 per head Wines starting from AED70 Champagne starting from AED180 Room hire No room hire Minimum spend AED 5,500 for lunch and AED 7,000 for dinner

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At.mosphere Burj Khalifa, P.O. Box 888 333, Burj Khalifa 1 Mohammed bin Rashid Boulevard, Downtown Dubai Dubai, UAE Enquiries: atmosphere@ atmosphereburjkhalifa.com Restaurant opened 2011 Seating capacity of Private Dining Room Up to 14 people Location of Private Dining Room 122ND Floor of Burj Khalifa

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Guide price of set menus per head $95 to $115 US per head Wines starting at $60 US Champagne starting at $145 US Room hire No room hire Minimum spend No minimum spend

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St. James, Barbados, West Indies, BB24024 Tel: 0808 234 5132 Restaurant opened 1961 Seating capacity of Private Dining Room 1 Semi Private Room with capacity for up to 6 guests Location of Private Dining Room Located in an alcove within the main area

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H.R. Owen is Britain’s leading luxury motor dealer and the Nth Degree were very pleased to welcome Claus Anderson the General Manager of HR Owen to Le Manoir and The Vineyard. H R Owen is the world’s largest retailer in Rolls-Royce, Bentley, Lamborghini and Bugatti brands and supplied a Lamborghini Aventador, Bentley Mulsanne and Bentley Continental GT Speed. As you can see the cars and the Venues worked perfectly together.

Claus drove The Nth Degree founder Bob Walton home in the Lamborgini Aventador whose only comment was ‘ this car is amazing’ .

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for “Making the world more original, one space at a time.”

The vision of A Space For Art is simple; to build the world’s largest and most exclusive exhibition space by utilising the empty walls and floors of the world’s most prestigious hotels, michelin starred restaurants and members clubs.

The hospitality industry is hyper competitive and it is increasingly important to differentiate oneself from the competition. A Space For Art has a

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network that spans the globe, enabling them to transform your venue into a unique exhibition space, acting as an extension to the world’s most exclusive galleries and artists studios.

A Space For Art offers an opportunity to exhibit original, prestigious and conversation worthy artwork without the cost of ownership.

The hassle free service allows for

rotation of artwork keeping your space fresh and unique to you.

A Space For Art will: • Source artwork from young emerging talent, through to the world’s most esteemed artists • Arrange logistics and installation • Provide insurance • Create elegant and informative material to promote your exhibition

A Space For Art collaborates among other prestigious spaces, with multiple Michelin star restaurants around the world, providing a unique and memorable aesthetic experience to their clients.

“From the way we set the tables, to the presentation of the food, everything we do in the restaurant is an art form. A Space For Art brings an extra artistic dimension to our space adding value to our guests experience, aligning with the restaurant’s ambience and style of my food.”

CLARE SMYTH, Chef-Patron at Restaurant Gordon Ramsay, and one of only four women in the world to hold the coveted three Michelin stars.”

At A Space For Art, we understand the importance of relationships.

In keeping with this, if any Nth Degree members want to learn more, please feel free to contact Founding Director Charlie Smedley on: Email charlie.Smedley@ASpaceForArt.com Tel +44 (0) 79 219 70542 web www.ASpaceForArt.com twitter @ASpaceForArt

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berkshire’s best kept secret Trunkwell House has become one of the most recognised entertaining venues in Berkshire. This stunning Victorian country home is set in 36 acres of beautiful Berkshire countryside and prides itself on immaculate presentation of the house and gardens.

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With over 25,000 visitors a year, Trunkwell House has become one of the premier venues in Berkshire for weddings, corporate events, Christmas parties, proms, conferences, and summer balls. It also provides the location for an extensive collection of charity days as well as one of the biggest Christmas gift fairs in the area.

2014 is set to be an exciting year for Trunkwell House with the addition of it’s first ever festival, Show Fest. With a fair ground, vintage cars, children’s activities, day time fairground and live music from 6pm, Show Fest fuses all the elements of a Great British country show in the beautiful grounds of Trunkwell House. With a line up of wellknown artists and even the opportunity to do some Glamping, Trunkwell House is gearing up for this extremely exciting new event.

The original Trunkwell House dates back to 1190 and was unfortunately destroyed by a fire. In 1878 the new Trunkwell House was built and remains almost exactly the same today. Based in the tiny village of Beech Hill, it was a family home until 1963. Trunkwell was sold to the Udall family in 1935

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for £35,000 and during the Second World War the house was opened up to provide shelter and safety for the war evacuees. The original house was bigger, with evidence showing that up to 20 staff were hired to look after the entire family. The house was sat in over 200 acres and so Trunkwell Farm and Trunkwell Cottages were also once part of the estate.

The present owner brought Trunkwell in 1990 and has transformed the

Trunkwell House, Beech Hill Road, Beech Hill, Reading, RG7 2AT Email: info@trunkwell.com Telephone: 0118 988 3754

property and grounds into the perfect location for all the customer’s needs.

With a permanent marquee built in the grounds, Trunkwell led the way for marquees to be in style, with other venues following suit soon after. The beauty of the marquee is that it’s so versatile that it can look completely different for every event.

Private dining and service is high on the agenda at Trunkwell with the quality of local produce no matter what the quantity they cater for. Whether it’s a large function or private dinner, the quality and attention to detail is what sets Trunkwell apart from other local venues.

With the size and layout of the grounds,

Trunkwell has the ability to adapt itself to almost any event and occasion.

Over the last 20 years the diversity of events and activities has made Trunkwell the most versatile venues in the South East of England. From a private dinner or special party in the house, to an Asian wedding seating 1400 people and from a charity masquerade ball for 200 people to a corporate family fun day for 2000 people, Trunkwell has the ability to cater for all companies and individual requirements.

The secret of Trunkwell’s success is that it is a family run business that will go to the Nth degree and back to create an unforgettable event experience.

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& 2013 opens a new chapter in the story of one of Britain’s most illustrious and iconic brands.

It’s a story that began in 1775, when Jonathan Mappin opened a silver workshop in Sheffield with the mission to create the most beautifully crafted silverware for British high society. It would see the company expand internationally, receive royal warrants and commissions from monarchs around the world, and become synonymous with excellence, craftsmanship and all things truly greatly British.

The first of those centuries was spent quietly expanding, establishing premises across London, and trading via agencies from America to Australia.

The company’s fine silverware, candelabras and vanity products were gaining in renown, and the first Mappin & Webb shop opened in 1860 at 77-78 Oxford Street.

Queen Victoria was the first monarch to commission Mappin & Webb. She bestowed a Royal Warrant in 1897, and her passing in 1901 was marked with a solid gold casket and key presented to the Palace.

Its silverware continued its unparalleled success story. The trademarks Prince’s Plate, Trustworthy and Sun Mark were registered, and orders were fulfilled for the Titanic and leading London hotels including The Ritz, The Carlton, The Savoy and The Berkeley.

At the turn of the new century, Mappin & Webb also began to stock jewellery.

A pin was designed for the coronation of Edward VII in 1902 and in keeping with the modern spirit of female emancipation; a special catalogue of suffragette jewellery was produced in 1908.

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The company’s silverware experienced a new golden age in the 1960s, as Mappin & Webb was commissioned to supply tableware and cutlery to the QE2, as well as entire fleets of the world’s leading cruise companies, and the capital’s great hotels.

Today, Mappin & Webb holds two royal warrants, of Silversmiths to HRH the Prince of Wales, and Silversmiths to HM the Queen. The brand continues to supply the Royal household and the British military with commemorative items for key ceremonial and regimental needs, in a long-standing tradition of service to the Monarchy.

Mappin & Webb continues also to celebrate key moments in history, be they jubilees and coronations, military events or race days and in 2013 the company became the official supplier of Trophies and Silverware to Ascot and Royal Ascot.

The company’s longstanding royal connection was further cemented by the appointment of Martin Swift, Mappin & Webb’s master craftsman, to the position of Crown Jeweller in 2012. Having worked within the London workshop for 20 years, Martin is now custodian of the Crown jewels: a fitting appointment and a great honour for Mappin & Webb.

Today, Brand Director Elizabeth Galton is reinventing Mappin & Webb’s heritage in new and unexpected ways.

Her debut collections set the intention for things to come: extraordinary jewels that reinterpret historic motifs from the company’s archives, and make them relevant to a modern audience through contemporary designs.

The exotic and ornate Empress collection was inspired by a bespoke Mappin & Webb design for the Queen of Siam. Commissioned in the 1920s and rediscovered in the company archive, the delicate and decorative circular motif unites the mythical exoticism of the East with the more playful spirit of our times.

CEO Justin Stead says, “Mappin & Webb

is a truly British treasure with over 200 years of tradition and historical significance in the silver and jewellery world. Mappin and Webb is now undergoing a renaissance and as guardians of this iconic brand, we feel we have a compelling moral obligation to return it to its rightful place at the forefront of British life.”

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In the footsteps of Orpheus The land where the legend of Orpheus began is the inspiration behind luxury hotel Villa Gella Nestled within the patchwork quilt of Eastern Europe is Bulgaria, a land of beautiful beaches, Alpine mountain peaks, verdant valleys, lush plains and a tumultuous history that can be traced back through Soviet rule and the Ottoman Empire to the epics of the Classical Age. If this is a country you’ve never seriously considered visiting before, then now is the time to go. Capital city Sofia – which takes on the title European Capital City of Culture in 2019 - is rapidly evolving into an exciting destination ever since it joined the EU six years ago. And if the recent opening of the Sense Design Hotel in Sofia is anything to go by, Bulgaria is starting to expand its luxury offer too.

Gela is a shining example of the richness Bulgaria has to offer. Beyond the cities, you’ll find a country of hidden jewels thanks to its natural beauty and rich historical and cultural history.

A short helicopter ride or picturesque two hour drive through mountain forests and gorges, the tiny hamlet of Gela is situated in the Rhodope Mountain

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range – a dramatic complex of terrain stretching 240 miles across the south western side of the country and through into Greece.

Perched on the slopes some 1,700m above sea level, Villa Gella is surrounded by snowy peaks and pristine lakes, nature reserves, deep canyons, and historical sites.

Urban luxury meets rural retreat The property has been extensively designed and renovated to immerse you in the best Rhodope Mountains has to offer without any compromise on urban luxuries.

Styled by interior designer Marja

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Walters of MBB Design, Villa Gella has six bedrooms and extensive gardens that have been carefully designed to complement the stunning landscape beyond.

The white on white dining room with its permanent backdrop of mountain views opens out onto large linencovered sofas facing the welcoming, open hearth. The spacious living and dining room is at the heart of the house, a place to enjoy superb cooking by the villa’s private chef, afternoon tea brewed from local medicinal herbs, or get-togethers with local musicians, historians and archaeologists.

The ways to enjoy Villa Gella are many; swim in the indoor pool overlooking the highest Perelik snow-capped peaks or enjoy a sundowner, or yoga session, on the heated terrace or even a dip in the penthouse hot-tub or fully relax and recharge in the spa.

The Villa’s distinctive bedrooms all enjoy spectacular views and each one provides a luxurious bed, ample space for relaxation and the warmth of a woodburning fireplace. They are furnished in different styles and named after a main feature of their interior such as the Terrace Room with its covered sitting area complete with fireplace and

Jacuzzi. And if you’re not lulled to your bedroom by the fresh mountain air, then you can keep in touch with the outside world with all modern technology at your fingertips.

Cuisine fit for heroes Nothing tells the story of Bulgaria’s past more than its cuisine which blends tastes and flavours from the Orient with the Mediterranean. Villa Gella’s resident chef champions the best of Rhodopian dishes, many of which use the herbs of the Orphean legend.

The menu is accompanied by wines from the vineyards of Terra Tangra – one of the new generation Bulgarian wineries quickly gaining acclaim in the international wine scene. Winemaking in this part of Bulgaria has been a tradition since the days of ancient Thrace. There’s an opportunity to sample both single varietal and blends, all carefully selected to match the dishes available on the daily menu.

Terra Tangra’s signatures are the Rosé and the Single Barrel – a golden trophy winner from Bordeaux, France. The Rosé comes from an organically-grown local grape variety called Mavrud and has a delicate blush and crisp, clean taste. The Single Barrel offers a nicely composed and well-balanced red, which can be drunk now or in years to come.

From caves to choirs.

While the comforts on offer at Villa Gella make it hard to leave, there are many other activities to enjoy, some just minutes away.

The neighbouring ski-resort is a short, complimentary ride away, and matches any other European resort for quality, and the nearby Pamporovo resort hosts the European Slalom Cup every year.

If snow sports are not to your taste, then try other outdoors pursuits such as caving, cycling, hiking, horse riding, trout-fishing and shooting. Most are available throughout the year.

Culture junkies will enjoy the historical and mythical sights and stories at seemingly every twist and turn of the region’s snaking rivers and roads. Four of the nine Bulgarian UNESCO heritage sites are within easy distance from Villa Gella including the city of Plovdiv, the seat of human activity for the past 8,000 years.

Mythical Orpheus was famous for his music and the mountain villages near Gela are home to Bulgarian folk music including the haunting choral singing tradition. Catch a concert, a local foodmarket, or visit one of the many folk festivals in the region and, like the legend of Orpheus itself, your visit to Rhodope will remain in your mind long after your return home.

Getting there: Bulgaria is served by flights into Sofia from British Airways and Easyjet. Villa Gella also arranges private flights with Jet Charters into Plovdiv airport and linked helicopter transfers from the airport to Villa Gella, direct into the mountains. www.villagella.com

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phone a friend With a TV and Radio career spanning back almost 40 years, Chris Tarrant is a man who has earned some time to relax. As one of our members, he was kind enough to invite the Nth Degree to his home in an undisclosed part of Southern England, to discuss the merits of country life, travel and of course the fine dining opportunities that this affords.

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“I was very much a country kid. I was very close to my parents, but it was my Granddad who taught me to fish and watch badgers and look for birds. He was the one who taught me my love of the countryside.”

City living is usually a necessary consequence of a busy career in TV and radio. The time commitments can be formidable; nevertheless it was always Chris Tarrant’s desire to return to the countryside.

“Whatever I was doing for most of my life, the countryside was where I wanted to get back to,” he tells us.

Returned he has, and in some style. The nine-bedroom property exudes charm, backing onto 40 acres of English countryside, featuring a large woodland and a lake.

“I bought it because I like the land,” he recalls, “It was a very small cottage, most of it falling down.”

He and the man known as Roy the Gardener, have put a lot of work into regenerating the land over the last decade. “He’s a wonderful man who works incredibly hard, but I think he also likes the fact that I really respect the property. I’ve really enjoyed seeing the place grow up.”

Chris Tarrant’s current residence is a far cry from the cityscape that dominated his career, from the early days of “Tiswas”, to “Capital FM” to “Who Wants To Be A Millionaire?”, a career-defining project that has now been replicated in over 100 different countries, even down to Chris’s original catch phrases.

In those days it wasn’t so easy to retreat to such tranquillity. Chris has loved fishing all his life, and tells us about his desperate attempts to escape the metropolis during the busiest years to pursue his passion.

“Nowadays I live 5 minutes from a river, which is not a coincidence, but I used to drive two hours each way, blasting down the M4 in rush hour traffic, just to get an hour’s fishing in.” He also tells us of the love for walking that his surroundings have inspired, although admits that he is not a patch on his

grandfather in that regard.

So what is it about the countryside that Chris finds so irresistible? “As I became busier, and I suppose more well-known, being able to escape to a river or a lake became just fantastic. It doesn’t matter whether its golf or flower arranging, you’ve got to have somewhere that’s away from emails and telephones. I can switch off here and be as busy, or not, as I want.”

Slotting into village life has not been difficult, “I haven’t signed an autograph round here for years, which is nice.

I don’t mind when I’m in London and people do ask, but around here it’s

London, so there really is an opening in the market there!”

Chris admits to being a fan of creating his own curries, but does not claim to be particularly accomplished. “I’m not great at it, but it’s great when you just throw some things together and it tastes really nice. You can faff around, that’s the great thing!”

Chris’s greatest culinary experience however, took place in the Mediterranean.

“There’s a fish restaurant, right on the beach in the north of Majorca. It’s basically a tin shack, and they do the most fantastic fish and lashings and lashings of wine.

It’s not unusual to go in at midday and leave at ten in the evening. The whole world walks through. Right from locals, to the likes of Michael Douglas and Richard Branson. You never know who you’ll meet.”

One thing he can’t abide even in any setting however, is pudding. “When I did James Martin’s Heaven and Hell, my hell was deserts. I haven’t got a sweet tooth I suppose.” Suddenly he remembers something. “Rum Baba,” he says. “It’s just a great thing dripping with rum. I have no idea what’s in it, but it’s lovely.

It’s the only desert I would eat.”

So was it simply the love of unique dining experiences that prompted Chris to join the Nth Degree Club? Not entirely, he tells us. “There’s just the most extraordinary cross section of people under one roof. Having such a range of people of all sorts of interest, and actually each of them high achievers in their fields was fascinating. I’ve talked to the most extraordinary people.”

So what does the immediate future hold for Chris? “My old lady says I’ll never retire, but I’m certainly not working as hard as I used to,” he says. “It would be pointless.” With a book about his father’s exploits in WW2 to work on, which seems to be turning into something of a personal journey, and more TV work in the pipeline, it seems Chris will enter his fortieth year of broadcasting as active as ever, safe in the knowledge that he is not short of a retreat or two.

“When I did James Martin’s Heaven and Hell, my hell was deserts.”

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never been an issue. I’m down the local all the time and they treat me just like anyone else.”

“The pub grub around here is fantastic,” he adds with a smile.

Chris’s joy in a sense of escapism does not end with the countryside. He is a keen traveller and is currently working through a bucket list of places he has never visited. “There aren’t many left!” he tells us. When pushed where he would return too, he answers, “Safaris.

I love Safaris. The time zones are basically the same, so when I was really busy we could fly down on the Friday evening, and by Saturday afternoon you would be seeing elephants and lions.

It’s so different from anything else you’ll do.” The pull of an African Safari seems similar to that which sent him down the M4 in rush hour just to fish for an hour.

“There are no phones and no email, you are totally cut off from the outside, just watching nature.”

Travel has also opened the door to a variety of world cuisines. “I love Thai food and I love Indian food, but the best curries we’ve had were in Cambodia.

Cambodian food is fantastic. Very different from anything else, it’s really beautiful. I looked it up as soon as we got back and there was only one in

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valderrama Club de Golf Valderrama is located in Sotogrande, Andalucia, the largest and southernmost region of Spain. A few miles north of Gibraltar, it is approximately one hour’s drive from Malaga International Airport.. Valderrama is a private Members’ club with a limited number of starting times offered for visitors.

The climate is ideal for year-round golf Valderrama has been consistently ranked as number 1 in Continental Europe since the late 80’s and has been included in the Top 100 in the World since 1999. The Par 71 Championship Course measures 6356 meters from the professional tees. The fairways have been described by top pros and leading golf writers as the best in Europe, if not the world.

It is not an easy course - nor was it intended to be. It is designed so as to call forth thought and precision for every shot.

The course was designed in 1974 by Robert Trent Jones, Sr, one of the great golf course architects, and was originally known as Las Aves (Sotogrande New). In 1984, Mr. Jaime Ortiz-Patiño, acquired the golf course and committed to bringing the course to an extraordinary level, never seen before in Europe. Robert Trent Jones willingly agreed to come back and redesign his original layout of ten years earlier. Together the two men spent many hours walking around the course and discussing where and how improvements should be made.

The course was renamed Valderrama, after the ancient estate on which the land is situated.

The pair shared a common aim: to create a course that would present a test of golf to the everyday golfer and the first-class player alike, and would bring out the best golf that is in him. Valderrama has since risen in the Golf World rankings to become the No.1 golf course in mainland Europe, a position proudly held since 1989.

No championship course in modern times has so swiftly achieved such recognition. As early as 1988,

Valderrama began to host the newly-launched Volvo Masters, the flagship tournament of the PGA European Tour, and continued to do so until 2009. In 1997 the Club hosted the 32nd Ryder Cup, won by Europe in a most thrilling finish. Valderrama remains today the only club ever to have hosted golf’s pinnacle event outside its traditional homelands, USA and Britain.

The tone for the Ryder Cup event was set by Severiano Ballesteros, the Europe captain, when he walked the course with John Paramor, the chief tournament director. “I found everything perfect” he said. “It’s impossible to imagine a golf course in better condition” Next, in 1999 and

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2000, Valderrama went on to host the first two editions of the World Golf Championships - American Express Championship, which were won by Tiger Woods and Mike Weir respectively. Since 2010, Valderrama is home of the Andalucia Masters, one of the European Tour’s most prestigious tournaments.

Valderrama launches major renovation plan to upgrade the golf course and practice areas Andalucia Masters, one The number 1 golf course in continental Europe will invest over 3 million € in a four year plan to raise the standards of the golf course to an even higher level Club de Golf Valderrama, the venue for the 1997 Ryder Cup, two World

Golf Championships and 16 editions of the Volvo Masters, is currently undertaking major investments.

Valderrama has been consistently ranked among the best courses in the World since 1988. The fairways and greens have always received unanimous appraisal from players and experts. However, the Board of Directors of the club has approved a major investment plan to upgrade the golf course and improve its position among the best manicured courses in the World.

The first investment undertaken at this famous course in southern Spain, has been the complete renovation of the pumping system. A brand new pumping station, with the most

advanced technology available on the market, was installed six months ago and it has produced excellent results.

Fairways and greens are now much more consistent in colour due to the absence of dry spots or waterlogged areas. Apart from the visual effects and the improvement in the playing conditions, the new system has significantly reduced water and energy costs.

The second major improvement on the course has been the new bunkers.

All traps have been renovated by installing new drainage, liners and sand. The new sand conforms with USGA specifications and has been chosen after months of testing.

Valderrama’s bunkers are now

sand and we concluded that the current one fulfilled our expectations in terms of quality, playability and aesthetics.

I’m confident the overall standard of the course has dramatically improved with this in vestment” However, this is only the first phase of the renovation project, Valderrama is currently working on the improvement of many cart paths and the landscaping of the course. During the coming three years, the course will be improved in many areas; several greens and collars will be renovated so they remain completely free of Poa-Annua, which has always been one of Valderrama’s main a sets. “One of Valderrama’s stamp of identity,” says Javier Reviriego, “is that all greens and

it will be redesigned and changed from the current hydraulic one to an electric system. This will considerable improve the optimization of water and the uniformity of fairways and greens.

“We believe there is still significant margin for improving the golf course.

Our goal is not just to be number one in continental Europe, as we are now, but to be among the very best in the World.

Our members and visitors demand the highest quality and we will do all within reach to provide it” notes Reviriego.

Valderrama has been recently ranked in 45th place in the World and number 1 in Europe by “Golf Architecture Magazine”; this top 100 ranking is elaborated with votes from the most prestigious golf course designers and

consistent in colour, texture and playing conditions thus improving the overall standard of the course.

“Bunkers have always been an issue at Valderrama. We have built the bunkers following the strictest and highest specifications and I am proud to say they are now matching the quality of our greens and fairways” says Valderrama’s general manager, Javier Reviriego.

“We conducted many tests in our Par 3 course with different types of

fairways are free of bad weeds, so all areas that are slightly contaminated will be re-turfed with healthy grass” Planned for the immediate future is the construction of a new pitching and chipping green, in a large area next to the current practice range.

The new area will be designed by a renowned golf course architect and will resemble the playing conditions of the actual course. The last phase of the program will include a major renovation of the irrigation system;

architects in the World.

With a total investment for the golf course of over 3 million €, one would think that a major golf tournament might be soon announced for Valderrama.

Club de Golf Valderrama Avda. de los Cortijos s/n. Sotogrande, Cádiz (11310) Spain Tel: + 34 956 79 12 00 Fax: + 34 956 79 54 56 greenfees@valderrama.com www.valderrama.com

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tv, the lamborghini aventador and the new range rover sport Two articles a year of only 750 words each is all I have to keep members of the Nth Degree up to date with the high Octane career and life of Rebecca Racer, so I have picked out the best of the summer automotive antics for you. Therefore starting with the Lamborghini Aventador, quite possibly the most aggressive, largest and striking Lamborghini ever made. The acceleration alone is extreme enough to give you whiplash! Does that make it hard work to live with everyday?

Well I wouldn’t know many people that would choose to drive such a beast on a daily basis, but if you did, what would it be like? Boot space is surprisingly good, because the engine is mid mounted, freeing up under the bonnet for a small amount of luggage. It’s easy to spot as it stands out even against other super and hyper cars; you can almost sense the Italian passion lurking behind every contour of the bodywork. The VW Group ownership has definitely not hampered that. It’s not for any of those reasons actually that you could learn to love this car; it’s the noise. The 700hp, V12 engine is reminiscent of Formula 1 cars of not so distant years. I had the pleasure – which could quite easily be a word solely in capital letters – of driving it two

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miles through the Hindhead Tunnel in Hampshire. Any car enthusiast would appreciate the roar that the sports exhausts gave as the rev range was fully enjoyed by the petite racing driver behind the wheel. There are not many cars that can move me in quite this way; the Aventador did and almost provoked tears of delight as I had a magical moment with a masterful piece of engineering.

The new Range Rover Sport cannot match up to that in terms of performance, although the supercharged 5.0 litre V8 504bhp version does share the BMW M3’s 0-60 time. Impressive for a four-wheel drive vehicle with off road capabilities that would both impress and shock in equal measures. The launch was very British, as the brand still feels despite Tata ownership. It was set in Gloucester and Wales, encompassing extreme off roading at Land Rover’s facility in Eastnor, Hertforshire and fantastic dynamic country road driving – exploiting the Sport’s new nimble handling characteristics. The supercharged one laps the Nurburgring in less than 9 minutes, quicker than some ‘hot hatches’. As if driving down hills you would struggle to walk down,

wading through almost 3 foot of water (it can manage 850mm – 2.8 [metres] in ‘old school money’), accelerating to 100mph and braking with no hands on the wheel back to 0 with the Sport’s latest plethora of sophisticated technology keeping it dead straight wasn’t enough.

The grand finale was driving through a Boeing aircraft. Yes you did read that correctly, we drove through a plane, a plane with two Land Rover Defenders and ramps placed inside with another providing the exit out the nose. It was not a huge surprise when at the Headline Auto Awards, of which I was a guest of Michelin’s; they announced that Land Rover Press had won ‘Launch of the Year’!

Not TV programme of the year yet, but most watched ITV4 programme on its debut showing was I Want That Car, on Wednesday nights at 9pm, presented

by Mat Watson – Editor at Large for Autoexpress Magazine – and myself – racing driver and Director of RJ Prestige Cars. The Phil and Kirsty to the car world, Mat and I scoured the country all summer and negotiated with the dealers to obtain our buyers the best used cars for their budget. Filmed at motoring events staged at the top circuits in the

country, viewers can enjoy my pickings from the paddock and some exciting track driving.

The final summer pickings relate to Project Le Mans and the Production Boxster Championship. 2013 is year one of the four-year plan and so far the team is precisely where we want to be. A combination of media following, sponsors namely my title sponsors Cheap Couriers UK and Basingstoke based bodyshop Spraytech who damage insured the car all season, as well as several other product sponsors whose logos are splashed all over the car, Robert at Quintech Motorsport and finally the driver – me – secured 9 wins by the penultimate round and several extra points for fastest laps meant my name could be added to the elite group of lady drivers who over the years have won their Championships.

Rebecca Jackson will be a name that goes down in history as a Champion, a very happy moment for sure. No time to ‘let the laurels lie’ though, as plans for next year are already in full swing and new sponsors are welcomed to Project Le Mans. www.rebeccaracer.com

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down and out Hospitality Action supporting workers in the hospitality industry

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Hospitality Action is the industry charity offering a crucial lifeline to people of all ages, working and retired. Whether approached by a chef, chambermaid, waiter or kitchen porter, Hospitality Action will endeavour to support, whatever the difficulty. Sometimes all it takes is a very small change in circumstances to tip the balance and turn a manageable situation into an unmanageable one. An extended illness such as cancer can lead to a drop in pay, while other circumstances such as a relationship breakdown, bereavement or redundancy can also put a strain on the household budget.

Penny Moore, chief executive of Hospitality Action explains: “Changes in circumstances can affect anyone, but with customers being at the forefront of the hospitality industry, sometimes employees can go unnoticed. We help hospitality workers that are facing personal issues that impact their ability to work and ultimately their household income.”

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Offering grants, counselling and advice, Hospitality Action provides a real lifeline to thousands of hospitality industry workers in need. The charity receives tragic pleas for help on a daily basis and every year Hospitality Action manage to help over 1,500 industry members across the UK who find themselves in crisis through no fault of their own.

People like Tony Adams who owned and managed a vibrant hotel in Blackpool for nearly 40 years alongside his wife Joan.

Their friendly, family run establishment was well known for its warm approach and accommodating staff. Yet when the recession struck fewer guests came to stay. Tony and Joan worked tirelessly to stay in business but with increased overheads and a tough economic climate they were forced to give up their beloved hotel.

Throughout their struggle to stay in business Joan had been suffering with a constant cough. It was at this point that Joan was diagnosed with lung cancer. Already in a state of turmoil

the unimaginable happened and Joan tragically passed away.

The family were devastated by their sudden loss and were faced with a large funeral bill. Tony applied for several jobs but with bad arthritis previously resulting in both knees being replaced, he was unsuccessful. With a significant funeral bill and a temporarily frozen income, Tony turned to Hospitality Acton. We were able to help with a grant towards Tony’s on-going expenses and also contributed towards Joan’s funeral costs.

In what had been a horrendous year Tony was delighted with the birth of his granddaughter Molly and is looking forward to a positive future. Tony says: “Word’s aren’t enough to convey my gratitude to Hospitality Action for their kind help at a very difficult time.”

The charity also helps in the following ways: Family Members Scheme Hospitality Action provides a contact scheme for people who have worked

within the hospitality industry and are now retired. It is a free scheme and is open to anyone aged over 60 who have worked within the hospitality industry.

There are many benefits including a bi-monthly newsletter, a befriending service and invites to local lunches which provide a rare opportunity in older age to make new friends and socialise.

Alcohol and Drug Awareness Seminars The hospitality industry can be a demanding place to work, with many employees exposed to drink and drugs. These seminars help tackle the problems of the excessive effects of these substances via educational seminars which are carried out by experienced industry professionals.

Since 2001 the seminars have offered catering students advice regarding how to avoid peer pressure and cope with heavy workplace demands.

Employee Assistance Programme Hospitality Action’s Employee Assistance Programme (“EAP”) provides a niche

specialist, independent, confidential advice, support and assistance service 24 hours a day; 365 days per year comprising of assistance advice, online on the telephone or face-to-face.

It has been developed by hospitality people for hospitality people who are in crisis or need support when they do not know where to turn. The EAP helps with a variety of issues such as health and wellbeing worries, work related problems, financial challenges, personal issues and addiction and works via online information, telephone assistance and a counselling service.

Fundraising Hospitality Action receives no government funding and relies solely on fundraising to carry out its vital work. The charity holds a number of bespoke events across the year to raise much needed funds. Previous events have included exclusive dinners with Raymond Blanc OBE, Marco Pierre White, Jason Atherton, Phil Howard, Angela Hartnett and Anton Mosimann

amongst others. These fundraising events take place countrywide and include an annual tour of HRH gardens at Highgrove with lunch at a nearby luxury establishment and the annual Polo Day with lunch prepared by local awarding winning chefs Sam Moody of The Bath Priory, Michael Stenekes of Calcot Manor, Hywel Jones of Lucknam Park, and Martin Burge of Whatley Manor.

To show your support and browse Hospitality Action event listings please visit: www.hospitalityaction.org.uk/events For further information and ways to support please contact: Hospitality Action 62 Britton Street London EC1M 5UY Tel: 020 3004 5500 Fax: 020 7235 2094 Web: www.hospitalityaction.org.uk Email: info@hospitalityaction.org.uk Facebook:www.facebook.com/ HospitalityAction Twitter: @HospAction Registered charity No: 1101083

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words Jason Li

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1) Why do the Chinese like private dining?

Chinese people love to eat, they like a noisy and upbeat atmosphere when having a gathering, and meals are no exception. Being surrounded by lots of loud talking and laughing is a typical ambience at a Chinese restaurant. People regard it as a rule of thumb that if the dishes of a restaurant are good and tasty then the restaurant will be noisy and busy. Any small or large events will be held in a private room. Nowadays, private rooms are becoming more fashionable in the UK and represent a standard of hospitality not only for business purpose, but also for private or individual usage. Some Chinese restaurants have more than one private room. Royal China Club at 40 Baker Street has a large private room hosting up to 24 people, and can separate to two rooms as 12 people.

2) What are the favourite shops in UK? Chinese tourists’ favourite shops and brands are: • Harrods • Selfridges • Liberty • Harvey Nichols • Fortnum & Mason • Westfield Shopping Centre • Bicester Village 3) What is means Tu Hao and Tu Hao Jin? Tu Hao - the newly-emerged proper name for Chinese to describe Nouveau Riches In 2013, the big Chinese word seems to be ‘土豪’ = “Tu Hao” is a newly-emerged proper name for Chinese to describe nouveau riches who consume regardless of cost and consequence. They are always in pursuit of things that are precious, grand, and costly, because they are rich enough to afford them and like showing off their property. The goldcovered model of iPhone 5S is teased as “Tu Hao Jin” (nouveau riche gold).

Now it more commonly indicates a person who has lots of money, but no taste. Funnily, it seemed to be an obvious attempt to suck up to the ‘new

money’ market in China, which favours crass ostentation over the typically understated and minimalist design that the iPhones have had up until now. In Chinese, you’d refer to that type of person as a 土豪 in today’s vernacular. So get started to know your “Tu Hao” more, and sell your luxury brand even better.

4) What are Chinese visitors’ favourite restaurants in London?

Chinese tourists’ favourite restaurants are Chinese, followed by Michelin star French and Italian restaurants. In UK, the most popular form of Chinese food is ‘Cantonese’ and ‘Sichuan’ Chinese tourists prefer authentic Chinese food, rather than more experimental fusion food. Starting from Chinese Breakfast, at Royal Garden Hotel we have one of the best Chicken congee on the breakfast menu, other five star hotels also have already put Chinese breakfast on the menu.

Jason’s recommended restaurants are as following: Min Jiang (at Royal Garden Hotel) Royal China Club (40 Baker Street) Hunan (Sloane Square) Bar Shu (China Town) Hakkasan (Mayfair) Yauatcha (Soho) 5) How many Chinese tourists are set to come to the UK over the next few years?

For the Chinese people to the UK visa issues of concern, David Cameron said during his Beijing business trip: “In 2012 the number of Chinese visitors to the UK increased by 20% in the UK to promote tourism and economic development. The Chinese people are now applying for a British visa success rate of about 96 %.” Last year, 210 thousand visas were issued to Chinese nationals who contributed about 300 million pounds to the UK economy.

The UK’s new joint visa system with the EU will give Chinese tour groups easier access to the country. That could be good news for British businesses and luxury shops and the tourist industry are preparing for a bigger influx of Chinese visitors. Travelling to the UK is set to become much easier for Chinese visitors. British

businessmen have already sniffed the coming opportunities. Britain is to streamline the visa application process for visitors from China, caving in to pressure from irate UK businesses and grasping for a larger share of the high-spending Chinese tourists, not just “Tu Hao”.

6) How would we be preparing for Chinese visitors coming into the UK over the next few years?

Gordon Innes, CEO of London & Partners, said. “To welcome the possible influx of tourists, UK businessmen have worked out more than a third of them had hired mandarin speakers employees last year, and more than a third of them are planning to hire mandarin speakers in the year ahead.”

As the Royal Garden Hotel, we have done it specifically for the Chinese guests, come up with Chinese VIP welcome cards & amenities. Chinese customers can use their China UnionPay credit cards. When they arrived our hotel, they will receive a complimentary Chinese magazine, with a selection of Chinese tea, which is Green tea or Wulong tea, besides we have a selection of Chinese Dim Sum menu. In additional, our training department has identified that our employees could benefit from doing Chinese Culture & Awareness training for FOH and F&B teams. And our new Chinese landing page will be on board in shortly.

The above points are specifically tailored to the Chinese market and their special needs. In the meantime they will help the British economy expand.

Mikael Hannequin

“ We, as Sommeliers, have witnessed such a massive change in our customers’ behaviour over the last 10 years...

What is the new trend now ? What are our new guests’ expectations and why ?

Although some of my colleagues in the on-trade sometimes still sell the big names we can find in Bordeaux, Tuscany or California, it is very true to mention that now people are more and more educated and are truly looking for a bargain or something new!

Furthermore, we have seen a constant growing new market of wine bars and restaurants specialising in “Organic” products. Combined with a recession which hit in 2009, our dear consumers are now paying attention to any bill, even the smallest. In this complex equation, even a top fine dining spot like The Gherkin must have a wide spectrum of wine offering from £30 to £70. This has had such an impact on wine suppliers, tightening their margins to the strict minimum and obviously increasing the competition so much, therefore making London surely the best city in the world if you want to have fun with your wine drinking on any type of occasion. Our open-minded and much aware guests have been given in all these years all the needed tools to simply get the best there is ... Good value for money! “ Laure patry For the past year in London, we have seen openings of small bars and

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restaurants focusing on an easy cuisine with a more natural/terroir style of food and wine.

Lots of people are looking for a more casual style of dining which is most of the time cheaper as the food is less complicated and more interesting with a natural style of wine.

The other thing that’s interesting is natural and biodynamic wines and appreciating the work that the producers have to do to get the results they get. This is also important for our health and the respect of our planet.

Sometimes it is difficult to approached guests in the restaurant and tell them that the wine is natural or biodynamic, most of the time they will look at you wide-eye, maybe not knowing what it is. So I generally explain it in a different way, of which steps the producer goes through.

At the end what matters, in my opinion, is that the sommelier knows the producer and the way he works and can relay that to our guests.

That’s generally the way I build up my list, of course what comes first is the style of cooking of the chef as well as the concept of the restaurant, and then in my case working with small producers and unusual style of wines that you can introduce to your guests.

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Words Andie Jones Images Capella Pedregal

Capella Pedregal, is Cabo San Lucas’s premier spa resort, located on the most southern tip of Mexico’s Baja California Peninsula. Only a short flight from Los Angeles, the resort is built on 24 spectacular mountainside and oceanfront acres. Los Cabos resort rests at the very point where the Pacific Ocean meets the Sea of Cortez, near the legendary rock formations known as Land’s End. The resort, with its own beautiful sandy beach, has exclusive access via the only privately owned tunnel in Mexico, Dos Mares. Carved through the heart of a mountain, the tunnel is a 300-meter long engineering feat that separates the town of Cabo from the Pacific Ocean and the resort, which all guests will experience after the short 45 minute drive from San Jose Del Cabo International Airport.

The dramatic entrance to Capella Pedregal drops you directly at the resort’s entrance courtyard, overlooking a long expanse of beach and the beautiful Pacific Ocean, simply a breathtaking arrival!

The resort have their own drivers on hand to transfer you in air conditioned comfort.

Cabo Pedregal is without doubt a world apart. The 66-room flagship luxury beach resort from the newly unveiled Capella brand will also be complemented

by Cabo San Lucas villa rentals, 31 shared-ownership Capella Residences and 20 private, full ownership Capella Casonas. Capella is immersed in the natural environment of Los Cabos, where desert meets the ocean. The San Lucas villas, rooms and casitas each feature a terrace with a spectacular ocean view with refined upscale touches, such as specially chosen reading material, luxury amenities, premium bedding, and a private plunge pool. For even more privacy and exclusivity, there are luxury villas and casitas, from two to four bedrooms.

I recently stayed in a spectacular two bedroom beachfront suite which had two master bedrooms, a large sitting room, and terrace with an infinity edge swimming pool and our own private garden with a fantastic coffee table fire pit.

The completely detached property was over 2,500 square feet in size, which was more than adequate. Each bedroom had a rainforest shower as well as a separate bath tub, LCD television, complimentary wireless internet access, your very own telescope, a complimentary soft drink refreshment centre, and cable television with a good variety of channels for kids and adults alike.

When guests book a Beachfront Suite at Capella Pedregal, they receive a unique Beachfront Attendant. The Beachfront Attendant personally greets you upon arrival to the property to assess your

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desired beach services during your stay. He will be on call to set up beach chairs, provide towels, suntan lotion, and refreshing snacks and beverages throughout the day. Additionally they are also available to set up bonfires for guests at night – either directly on the beach or at the fire pit located on your beachfront suite terrace. Snacks are all included in this service. It’s a bit like having your own butler but far less intrusive as the Beachfront Attendant is only around when you require him to be.

Perched on a cliff overlooking the resort and accessible only via a private walkway, is the must visit eatery El Farallon. The restaurant is stocked daily with the best catch from the local fishermen. ‘Farallon’ in Spanish means ‘a rock that comes out of the ocean.’ El Farallon is situated cliffside on a rock that emerges straight out of the Pacific Ocean. Fish and crustacea rest on mounds of shaved ice and beside them sits an old fashioned balance with which they weigh your chosen produce.

The selection of the day is quite simply handwritten with chalk onto a blackboard and other selections from the day’s catch are displayed on ice in El Farallón’s market-style fish display, or “La Panga,” as it is known. Expert chefs and waiters are on hand to answer your every question and assist in your dining decisions. Having made your selection, the seafood is weighted and bagged and sent directly to chef to be prepared on an open charcoal grill. As your meal cooks, the grill spreads the charred aroma and the pungent flavours around the restaurant, leaving

your mouth watering in anticipation.

The food, the setting and the service are exceptional and consequently El Farallon has become one of my top ten restaurants in the World!

Guests and residents who want to experience true “Cabo culture” will find the vibrant shops, dining and entertainment of Cabo San Lucas village all within easy reach by foot, bike, car or resort valet. However, for the ultimate in relaxation, The Auriga spa is the place to head for.

Designed by Sylvia Sepielli, known for drawing upon indigenous cultures for therapies, treatments and rituals, she has brought to life a spa steeped in the tradition of Mexican folk healers, known as Curanderos, who support healing in the three realms, material, spiritual and mental. Upon entering the Spa through its beautiful swivel-blueglass door you will find an environment

that will immediately wash away the pressures of the most enduring day.

With a variety of treatment rooms that face out to the pool and the ocean beyond, you begin your journey with a traditional Mexican foot treatment.

The Spa includes a Salon and a wide range of treatments many created just for the Auriga Spa by the local Curandero. Water plays a pivotal role at Capella Pedregal. After indulging in a treatment, just a few steps take you to a shimmering pool. You float out under waterfalls into the sunshine and complete your journey facing a pristine beachfront.

Quite possibly the most interactive spa in the world, truly transforming and beyond compare.

Every moment. Every experience. Capella Pedregal brings together a constellation of amenities to create a truly personal experience, crafted with only your unique preferences and desires in mind.

Camino del Mar 1, Fraccionamiento El Pedregal, Cabo San Lucas, Baja California Sur Tel: 01 624 163 4300 www.capellahotels.com/cabosanlucas

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Special thanks went to to one of America’s

Degree Book. Two personal books covers

gathered for the first Nth Degree Club

the most beautiful and exclusive rooms in

private dining room guide.

top chefs Daniel Boulud for being at the

were produced for our Ambassadors

book launch at the Mandarin Hotel in

London and the UK.

The Nth Degree Founder Robert Walton

launch of the book. Further thanks went

Dennis Guise (seen above collecting his

London’s Knightsbridge. The book features

This book is the first of many to be produced

MBE did a presentation and thanked

to Andie Jones and Callum Walton who

book) and Richard Stevens, which featured

the World’s Leading Private Dining Room

in the UK and will be replicated around the

all who came to this exciting occasion.

without them there would not be an Nth

the Nth Degree racing car.

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given out on the night and the publication

the stunning Killik offices on Grosvenor

great to see not only a great turn out of Nth

received an incredibly positive response,

St, London. The event took place in the

Degree members but also old friends from

with many loving the members’ features

music room of the old Japanese Embassy.

the hospitality industry. 100 books were

along with the private dining room guide.

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weekend included music by the one and

World Series by Renault. It is the last race

Nth Degree is so excited about seeing him

the sun at the highly prestigious Monaco

Luxor champagnes was without doubt

Ambassador Nigel Essen and his company

only Eddie Jordan and commentary before

before the F1 Grand Prix and included Will

race at Monaco again in 2014, this time

Grand Prix. Watching the race from a

the perfect cocktail for an unforgettable

43 Degrees North and was one of the

the race by ex F1 driver David Coulthard.

Stevens racing in the Nth Degree car. Will

for Caterham.

200 ft super yacht whilst eating the most

experience.

highlights of the Nth Degree calendar. The

The highlight of the weekend was the

finished 4th in the World Series and The

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Jean Queen as she is otherwise known)

Guests from all over the world came to this

had the perfect occasion to get some of her

stunning occasion where some of the most

fellow Nth Degree Patrons together for what

celebrated chefs in the UK joined forces

was a very special birthday.

to create a spectacular menu. We were so

Patrons Charlie Carter, Chris Tarrant OBE

pleased to have Thomas Keller at this event,

and Christian Nellemann all attended the

one of the greatest chefs in the world, who

party, which went on until the early hours.

flew from California to be there.

Many

celebrated

chefs

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Dr Tim Ryan President, Bill Anton, Josh

at Kensington Palace. Every Aston Martin

Algura, Mick Partridge, Tony Emmanuelle

from the past 100 years was displayed and it

and Charles Darby. Otherwise known as

turned out to be an incredible occasion.

‘the home of golf’, St Andrews is arguably

On a beautiful summer’s day our host David

one of the most beautiful places to play golf

Field (patron of Nth Degree ) from Nestle and

in the world. We all stayed at the Fabulous

Viaggi welcomed a table of culinary greats.

Eden Club, where Josh from Tailor-Made

Anton Mosimann (Owner of The Mosimann’s

arranged the most magical trip. Special

Club), Mark Flanagan (The Queen’s Head

thanks to the Wine Guild of South Africa for

Chef) and Benoit Violier (3 Michelin starred

supplying a range of stunning wines.

chef) were all in attendance.

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Nth Degree Ambassador Rishard Camball

the launch of Nth Degree City. Wines were

and started with the first course and wines

kindly supplied by our member Simon

at the Goring Hotel. Following this, a Rolls

Turner (owner of the Sumaridge Wine

Royce took the group onto Claridges for

Estate). The event was filled with Nth Degree

the main course with Executive Head Chef

Patrons, Ambassadors and members and

Martyn Nail. The final course was dessert at

was the perfect occasion to showcase the

the Pollen St Social with Jason Atherton and

uniqueness of the networking possibilities

as if that wasn’t enough, it was back to the

of the Nth Degree. From January 2014 the

Goring Hotel for an overnight stay.

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162 THE N TH DEGREE

THE N TH DEGREE 163

WITHOUT COMPROMISE. WITHOUT COMPARE. From the unprecedented collaboration of Steinway & Sons and audio legend Peter Lyngdorf comes a revolutionary achievement in sound. Introducing the Steinway & Sons Model D Music System, perfection that first began as a dream. Architecturally stunning, acoustically precise, no effort was spared to create a sound system so extraordinary that the very act of listening is redefined.

The extraordinary awaits you. Call to schedule a personal preview or a private in-home performance.

POTTERS HOME-DIGITAL TENTERDEN, KENT | 01580 762864 | www.steinwaylyngdorf.com