VOLUME 02 ISSUE 03 THE NTH DEGREE
Issue 0302 Volume 0202 Summer Issue Volume Winter 2014 2013 Priceless, however, where sold UK £75 USA $150 Euros100
SUMMER 2014 THE WORLD’S LEADING PRIVATE DINING ROOM GUIDE
THE WORLD’S LEADING PRIVATE DINING ROOM GUIDE
Please enjoy Hennessy responsibly. drinkaware.co.uk for the facts
the era of the restaurant super-trend
The Nth Degree Club Founder Robert Walton MBE takes a look at the ever-changing landscape of London’s Foodie Scene and why it is more diverse than ever.
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In all my years of working and living in London, I have never see this city’s restaurant scene move at such a pace. Every week there is a new hot spot to eat at, a new bar to drink in and a supertrendy place to Tweet about. Restaurants have always been an intrinsic part of London culture, but dining out in the city’s newest haunts has recently become an expression
of fashion. Forget carrying the latest designer bag. Being seen at the London’s newest restaurant opening is the new way stay bang on trend. As I write this, new London restaurants such as Marylebone’s Chiltern Firehouse, Mayfair’s Gymkhana and Jason Atherton’s City Social burst onto the London restaurant scene just a few months ago and now people are making
their reservations 6 months in advance. Restaurants that have become part of the foodie Super-trend such as these seem to have a magic formula that includes unique dining spaces, creative food offerings, the odd A-List celeb and an almost viral amount of online media coverage. As the President of the Restaurant Association of Great Britain and Founder of The Nth Degree Club, it’s my job to stay on top of the ever-changing restaurant scene. The Nth Degree Club loves putting the spotlight on London’s newest and most talked-about restaurants, allowing our members to experience them first hand before everyone knows about them. Thanks to the overwhelmingly influential presence of social media, word about these emerging new restaurants can spread online like wild fire, meaning it’s not just the top critics and restaurant connoisseurs that know about them. Gone are the days that you’d pick up a print newspaper to find the latest restaurant review. Food bloggers, online magazines and sites like Twitter and Instagram have a huge part to play in providing almost real-time restaurant reviews. The only trick now is knowing how to get a reservation! I’m not saying that these restaurants are all going to be short lived, quite the contrary. I am sure that many of them will be around for decades to come. But the real challenge for them is whether they can stand the test of time. Their sudden surge of popularity means they are rivaling London’s most famous and consistently popular restaurants such as The Ivy, Cecconi’s and Scott’s on Friday night, but how long for? The new digital world continues to advance the Super-Trend and grow the outstanding quality, creativity and diversity of London’s restaurant scene. I can’t wait to see what is coming next!
Bob Walton MBE
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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. Jessica Gibson Group Editor As an experienced journalist and communications professional, Jess been immersed in the luxury market since the very beginning of her career. After starting out as a copywriter to some of the world’s most prestigious brands, she has developed a passion for fine dining and specialises in all things luxury travel. Having written editorial for a number of high-end publications in both print and digital, Jess brings a wealth of experience and creativity to The Nth Degree Book. India Abadee Private Dining Guide Coordinator After leaving her hometown of Sydney Australia, India has taken London by storm and is at the heart of The Nth Degree Club’s multi-faceted events calendar. India has a passion for good food and wine and has built up an expert knowledge of London’s restaurant world. India is responsible for shortlisting all of the private dining rooms for our guide, liaising with the venues and ensuring each Nth Degree dining event runs flawlessly. Natasha Knight Club Secretary Natasha Knight joins the Nth Degree with first hand experience of running business start ups in various industries from corporate events to fashion boutiques. With a passion for meeting eclectic people, Natasha’s role as Club Secretary lies in the very heart of The Nth Degree Club and Book. She has a passion for fashion, shoes, travel, fine dining, champagne and her Siberian husky Malakai.
Callum Walton Music Editor As The Drummer of up and coming UK band The Parades, music is Callum’s biggest passion. With an in-depth knowledge of the music industry, Callum oversees all the music and entertainment features within the book. Growing up at Trunkwell House, a popular wedding venue in Berkshire, the world of hospitality is in Callum’s blood. 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. 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.
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Heston
Inside the mind of Heston Blumenthal
52 Nth Degree race car The Nth Degree car at Monaco Grand Prix
The Ritz
The history of William Kent House
46 The United Chefs of America The chefs that made the USA great
ED’S BRIEF
Al Barari Dubai Showcasing Dubai’s most innovative real estate offering
118 Jason Li Lifting the lid on Chinese High Net Worth Individuals in London
Meet the Logans At home with Kenny and Gabby Logan
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.
Welcome to our third issue of the Nth Degree Book. It gives me great pleasure to present what I feel is a true representation in print of a club that is expanding globally week on week. London Nth Degree members have experienced some of the finest venues over the last six months and with Dubai about to join an ever increasing network, things look set for an interesting and fun future. Firstly I would like to express my thanks to all the Nth Degree journalists who have contributed, as without them this book would quite simply not exist. Over the last few months The Nth Degree Club has not only expanded its membership but also the team behind the scenes. A new member of the elite Nth Degree team is Jessica Gibson, who worked with me on another publishing project over the last few years. Jessica’s experience is second to none when it comes to publishing and writing and this has proved immeasurable in getting this issue firmly on the map. Another new member of staff is Natasha Knight, who has also worked with me previously. Her attention to detail and ‘smooth operator’ style of running things, has been a welcome sense of fresh air. The plethora of interesting articles within the following pages represents the dramatic diversity of our members and their very unique and different industries. However, the common goal for all of us at the Nth Degree Club is networking, and to this end the book and the club it represents, are in my opinion, the nth degree. The following pages are dedicated to great features, interesting interviews and some superb reviews from all over the globe. As our World is so diverse and insatiably intriguing, we here at the Nth Degree book are constantly striving to maintain and improve the content in order to bring you the very best read. However, as we are always looking for inspiration, if you have any thoughts or ideas that you think will make great reading, please do get in touch and let us know. On that final note, it only leaves me to say I hope you enjoy the book and continue to enjoy the Nth Degree Club. Yours in publishing Mr Andie Jones International Editor in Chief
Rebecca Jackson Motorsports Editor Rebecca is an expert in all things automotive and presents motorsport and car programmes both online and on television. As well as this she successfully runs RJ Prestige Cars, selling and sourcing high end and executive motor vehicles. As well as contributing to The Nth Degree Book, she also writes for The Sunday Times and Autoexpress with in depth reviews of exotic sports cars and tales of her racing adventures.
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Whilst every effort is made to maintain the accuracy of information and images portrayed within this publication, no responsibility whatsoever can be accepted for errors or ommisions.
THE Nth DEGREE CLUB, 40 Elizabeth Street, London. SW1W 9NZ www.thenthdegreeclub.com
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patron’s of the nth degree The Nth Degree Club is extremely proud to have 20 honorable patrons, all of which are influential and respected individuals from a broad range of industries in the public eye. From Hollywood to hospitality and television to telecoms, all of our Patrons have a unique affiliation with the club. We would like to thank each and every one of our patrons for their endless support and belief in The Nth Degree.
The Earl of Bradford The Earl of Bradford is the son of Gerald Bridgeman, 6th Earl of Bradford and Mary Willoughby Montgomery. He opened Porters English Restaurant in Covent Garden in 1979. His second restaurant is the popular Covent Garden Grill. Nigel Barklem Nigel is Chairman of Henley Media Group, a diversified media business with interests in publishing, events, e-commerce and sampling. The Henleybased high flyer is a helicopter pilot in his spare time. Chris Tarrant OBE A radio and television broadcaster, Chris is best known as the sharp-witted quizmaster on the long-running TV quiz show Who Wants to be a Millionaire? and for coining the catchphrases, “But we don’t want to give you that”, and “Is that your final answer?”.
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Brian Turner CBE Brian is President of The Academy of Culinary Arts. He is also one of Britain’s most successful and well-known chefs, having worked at Simpson’s in the Strand and The Savoy Grill among other top restaurants. John De Stefano John runs his business based around property and development but loves hospitality and fine dining so much he bought A-Z restaurant group. The group owns many famous London restaurants including Aubergine and Zafferanos. Tim Bisley Tim - a leader in technology - has a long and successful track record of leading and building high-performing teams in multiple growing businesses, including companies such as McAfee and Nimsoft. He is an ardent Manchester United supporter.
Charlie Carter Charlie is a Partner of BC Partners Ltd, a leading private equity firm established in 1986. BC Partners principally invests in Europe, acquiring and developing European and multinational businesses to create value in partnership with management. Tony Hadley Tony is an English pop singersongwriter, occasional stage actor and radio presenter. During the 1980s, he gained celebrity as the lead vocalist for the band Spandau Ballet. The father of five is a patron of the UK Huntington’s Disease Association. Peter Haworth Peter is Director of Business Development at National Westminster Bank. Jason Hunt Jason is founder of The Crazy Bear Group, a private members’ club awarded “Best Members Club” at the London Club and Bar Awards in 2011. The original Stadhampton pub and dining rooms, The Crazy Bear, boasted champagne on tap and a daily supply of fresh Galway Oysters. Donna Ida Thornton Self-confessed denim addict Donna Ida Thornton opened the first Donna Ida boutique in Chelsea in October 2006. The brand subsequently expanded to include two more boutiques in Belgravia and Guildford, an online store and a strong base of loyal customers and fans who have embraced the concept of a
specialist denim emporium. Kenny Logan Kenny is Founding Director of Logan Sports Marketing Group, where he is primarily responsible for generating and identifying new business opportunities. Kenny is a retired Scottish international rugby player and is best known for his successful stint playing for London Wasps. Sir John Madejski OBE Sir John is an English businessman with commercial interests spanning property, broadcast media, hotels, restaurants, publishing and football. He is a benefactor to many institutions, especially in academia, education and the arts. Patrick O’Connor Patrick O’Conner co-owns The Old Head of Kinsale, a world-class golfing club offering luxury members’ accommodation in Co. Cork, Ireland. The consummate business traveler, Patrick has homes both in Kinsale and the South of France. Christian Nellemann Christian is the Founder and Group CEO of XLN Telecoms, the UK’s leading provider of telecoms services for small business. In 2010, Christian received Ernst & Young’s prestigious “National Entrepreneur of the Year Award” for Business Products and Services. Sir Desmond Pitcher Liverpudlian Sir Desmond Pitcher is a former Deputy Chairman of Everton
Football Club. Sir Desmond was knighted in 1992 for his services to Merseyside. His recreational interests range from football to opera. John Salako Nigerian-born John is a former professional football player turned commentator and TV pundit. He has worked for both Match of the Day and Sky Sports. John’s hobbies include golf, cycling and cricket. Dougray Scott Scott began his acting career in national theatre, television and puppet shows. His breakthrough film role was as Prince Henry in Ever After, starring Anjelica Huston and Drew Barrymore. Other film credits include Enigma and the X-Men. More recently, Dougray played Teri Hatcher’s love interest in the television series Desperate Housewives. Graham Simpson Graham is the Chairman of Millgate Homes, an award winning builder of new homes in Berkshire. Millgate Homes was the winner of two awards at the Evening Standard New Homes Awards 2014 John Virgo John is a former professional snooker player turned commentator and TV personality. His snooker-playing fortunes peaked in 1979 when he reached the semi-final of the World Championship, and went on to win the 1979 UK Championship.
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the power
of sound The partnership Founded by Peter Lyngdorf and based in Denmark, Steinway Lyngdorf is the result of visionary ambition and uncompromising commitment. It is a shared dream by Steinway & Sons, makers of the world’s finest pianos for over 150 years, and Peter Lyngdorf, one of the most forward thinking audio innovators of our time. These two icons in the field of sound share a common mission – to make us listen, not just with our ears, but with all of our senses.
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Discover the extraordinary Redefining the science of sound reproduction, Steinway Lyngdorf’s ground-breaking digital music and home theatre systems are created for discerning customers who demand audio experiences that express the soul of the source material. To deliver powerful, multi-sensory experiences, Steinway Lyngdorf combines the best of high-performance integrated digital technologies, classic design and unparalleled craftsmanship. The subtlest nuances and richest
textures are reproduced in their purest forms through unprecedented and proprietary innovations. From the howl of a blues guitar to symphonic crescendos; stirring film dialogue to cinematic sound effects. THE ultimate sensory experience Marking a new era in home entertainment, their family of speakers and audio components offers the ultimate sensory fulfilment. Providing the prefect balance of sonic performance, ease of use, and stunning design, every aspect and every component, from concept to
creation, has been developed to work in total harmony. With a Steinway Lyngdorf system, the sweet spot is anywhere you happen to be. The proprietary RoomPerfect™ technology, the world’s first and only 3-D room compensation technology, adapts the system to the room by mapping a 3-D sound field and adjusting the output to suit the listening space. Recognizing the importance of personal style, bespoke finishes are available to complement any home décor. Upon request, their series of speaker systems can be customized with a wide selection of high- gloss colours with either gold or chrome accents and personalised with a selection of stunning wood finishes. Experience inspired craftsmanship Handcrafted artisanship is another iconic hallmark, using time-honoured techniques, trained craftsmen ensure
that each component is finished to the utmost quality. The systems’ selection of exquisite high-gloss black finish mirrors the signature look of a Steinway & Sons grand piano and involves a similar application process that takes up to eight weeks to perfect. Their passion for perfection is reflected in the uncompromising look and performance of every Steinway Lyngdorf product. No cost or effort is spared. Each Steinway Lyngdorf system offers customised design choices. Depending on your room configuration and lifestyle needs, you can select from a range of installation options from floor-standing, wall and ceiling-mounted choices, to virtually ‘invisible’ in-wall mounting that is hidden from view. Form meets function at Steinway Lyngdorf. Smart tactility enhances the Steinway Lyngdorf listening experience.
This is best expressed by their iconic remote control, which features the distinctive volume wheel mounted on precision-machined Swiss bearings, putting the power of immersive sound at one’s fingertips. “At Steinway & Sons, we value the reputation for excellence and quality that we have earned through handcrafting the world’s finest pianos for more than 150 years. Peter Lyngdorf’s uncompromising commitment to excellence in sound reproduction has resulted in a truly remarkable range of sound systems, making for a perfect collaboration in every respect.” Thomas Kurrer, President, Steinway & Sons Potters Home Digital Tenterden, Kent 01580 762864 www.steinwaylyngdorf.com
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A haven just 40 minutes from Edinburgh Scoping it out, Archerfield is a magnificent private 550-acre estate comprising Archerfield Links, with two world class 18-hole golf courses and an impressive clubhouse; Archerfield House, with a stunning range of accommodation options ranging from the historic Mansion House to contemporary Lodges; and the aforementioned Fletcher’s Cottage Spa. It’s located on the picturesque coast between Gullane and North Berwick, just 40 minutes’ drive from Edinburgh. Archerfield’s brand strapline is, “We play a different game”. Alluding to the estate’s golfing origins, the line refers to their bold approach in setting out to
do something different from the norm. There are the impeccable standards you’d expect in the luxury market, yet it’s anything but stuffy. A different accommodation experience every time you stay Archerfield is the ideal secret break - it feels completely exclusive, private and away from it all. And if you’re looking for somewhere to celebrate or indulge your best clients, Archerfield offers many solutions - with or without their fabulous Events Centre down at the waterfront. The fabulous range of accommodation is called collectively, “Archerfield House’”. First and foremost, there’s the very elegant Grade 1 listed Mansion itself, with adjoining Pavilion Suites. If want to throw an incredible house party or
you’re getting married, you can hire this entire, beautifully restored 17th century country house. It is only available on an exclusive basis - and let me walk you through just how exclusive this feels. Set apart from the rest of the estate, it is yours, and yours alone; your staff are discreetly on hand but there are no guests from other parties within sight or sound in the Mansion. There are 15 truly splendid double en-suite bedrooms; a stunning principal room, a rotunda (with its glass-topped cupula ceiling and curved staircase, it’s the perfect spot for a drinks reception) and snooker room, where you can relax after enjoying your sumptuous dinner, which is served in the dining room. It’s the perfect country house experience – minus the
Luxury brand freelance writer Liz Holt reports on a visit to Archerfield, one of Scotland’s most exclusive golf and spa destinations. Of the many premium resorts that my work takes me to, Archerfield must count amongst the most distinctive because it makes the most of its fabulous location in some wonderful ways. It’s also deeply luxurious yet down to earth. These qualities are epitomised in the sense of rustic luxury they have achieved with Fletcher’s Cottage Spa - more about that later. But first, let me say that it overachieves in its most important objective: easing you gently into a deeply pleasurable state of relaxation.
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formality… you can raid the larder whenever you fancy a drink or a snack. You can expand your accommodation into the Pavilion Suites, located each side of the Mansion. Or you can hire these selfcontained suites individually - ideal for an even more private experience. Further along the main driveway (so close to the sea that it scents the air), you come across the hugely spacious Lodges. These feel quite American thanks to their upsize scale, the abundant use of wood and the surrounding Scotch Pine Trees, which tower above them. On the fringes of Archerfield’s Dirleton Links golf course, all the Lodges have balconies with stunning views across the greens. With a choice of three or four bedrooms, each lodge has a fabulous open plan lounge and dining area complete with Sky TV and Wi-Fi. There’s a fully fitted kitchen or you can ask for one of Archerfield’s chefs to come and work their magic. Deeper into Archerfield Estate, pass through the super-private electric gate and through the tranquil wood of whispering Scotch Pines, and you find the aptly named Marine Villa, Boathouse and Cottage. They overlook the beautiful Firth of the Forth. Marine Villa provides complete luxury for 10 people; the contemporary yet classic Boathouse sleeps up to 8 with four large en-suite bedrooms; the Cottage is smaller yet perfectly formed, with two en-suite bedrooms and a cosy lounge. Each of the waterfront properties has a fully equipped kitchen and Archerfield help with everything from providing a heaving fridge full of goodies and the ingredients for your
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meals, to the chefs if you don’t want to lift a finger. Archerfield House feels so secluded, you really do feel a million miles away from anywhere, yet it’s so handy for Edinburgh airport and Scotland’s central belt. Fletcher’s Cottage Spa - pure rustic luxury There are many wonderful spas in the world but few are so wittily connected to their surrounding landscape as Fletcher’s Cottage Spa. The overall feel is sensual and sumptuous. In the welcome area there’s a lavish use of silk, linen and wool, combined with fur throws over heavenly sofas and sheepskin rugs underfoot, all around the cosy log burner… the perfect place to drink your complimentary sherry or other soft drinks, or tuck into fruit. Treatment rooms feature extravagant touches such as Himalayan salt bricks to induce a deep feeling of relaxation in one; another goes for irresistible snugglers and duvets perfect for chilling out after spending time in the sauna, steam room and Rasul mud experience. But you’d never expect to see walls lined with reclaimed potato boxes from local East Lothian farms. Nor lampshades made out of (new!) chicken wire. If it’s a little damp outside, pull on a pair of Hunter wellies to reach your private bath hut. Little quirky touches such as these make the spa feel intimately connected to the farming landscape around. It feels funky, chic and five star. Every treatment room - and even the sauna - is filled with natural light and overlooks
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the private, abundantly stocked walled garden. You cannot help but feel deeply relaxed after spending time here. I met the spa designer Sian Parry Jones when it first opened in 2012. She said, “I want our guests to experience a whole ‘home from home’ feel, Fletcher’s Cottage is cosy, warm, comfortable and relaxed. People feel like they are entering a luxurious retreat in the woods.” She has succeeded. With its phenomenal range of luxurious beauty and health treatments, Fletcher’s Cottage Spa is one of a kind. It’s no wonder it has met with such critical acclaim, voted one of the top new spas in the UK by the likes of Times Luxx, Voyer, Kensington & Chelsea and Country Town House magazines. Golf, the beating heart of Archerfield Archerfield Links features not just one 18hole course but two, both designed by DJ Russell. They have impressed the likes of Rory McIlroy Ian Woosnam, Lee Westwood and Gary Player to name but a few. The fact that so many current golf professionals play out of Archerfield speaks volumes about its quality. Only members and staying guests can play, so there are always available tee times. You feel instantly at home in the Clubhouse. Sink into a sofa and loose yourself in the daily papers whilst sipping your favourite beverage. Meet up with friends, clients or colleagues, and tuck into a fantastic breakfast, lunch or dinner. Now to the golf. The Fidra Course is an inviting mixture of pine forest and a fastrunning Scottish links. This formidable par 72 has generous greens but fiendishly subtle contouring. Watch out for the bunkering - it’s understated but punishing if you land in the wrong position off the tee. The course makes its way towards the beach at Yellowcraigs with breathtaking views across the water to Fife.
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The Dirleton is another world class par 72 course, and starts close to the historic Mansion House, winding inland to ancient Dirleton village with its ruined but pretty castle. This land has been used for golf for over five centuries; the layout is firmly rooted in the long history of this unusual place. It’s a more traditional Scottish links style, featuring sweeping fairways, deep, menacing bunkers and undulating sand dunes bordering each fairway. Archerfield has also just opened a world first for Nike Golf. Just like the service Nike Golf offers to the Tour Golfers, it offers you a full range of products, technology and fitting experiences. You can also take advantage of Archerfield’s elite coaching panel that includes former Ryder Cup player Andrew Coltart and leading European Tour coach Gary Nicol. This all reflects the number of high profile events they have hosted, including The Sir Ian Botham and Darren Clarke International, The Ladies Scottish Open, The Ian Woosman Pro Am and the DJ Russell Invitational. The Waterfront Event Centre These days, so many names over claim and over promise. The stunning Waterfront Event Centre does not. It is indeed located yards from the sandy beach and rocky headland, looking over towards Fidra Island. With all the technology and flexibility you’d expect from a bespoke facility, it caters for events from 50 to 300 guests. The Mansion House itself also makes an incredible venue; your choice depends on your needs and numbers. To sum up, Archerfield is highly distinctive in the premium market because it combines premium with unpretentious. It’s well worth a visit. www.archerfieldhouse.com
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inside the mind of In 1982, when Heston was sixteen, he and his family went to a three-star restaurant situated beneath towering cliffs in Provence. None of them had experienced anything like it before. It wasn’t just the extraordinary food but the beauty of the surroundings. Heston recalls the heady smell of lavender in the air and the sound of trickling fountains. He remembers the sheer theatre of waiters carving lamb at the table and pouring lobster sauce into soufflés. It was at that moment that Heston fell in love with cooking and the dream of being a chef. Heston in Australia Since then it’s safe to say Heston has achieved his dreams and more. Having just touched down back in the UK after spending a month out in Australia, The Nth Degree’s Group Editor Jessica caught up with Heston and was keen to find out about why he chose to take his most famous restaurant over to Melbourne. “I’ve been over to Australia every other year since 2003. I’ve done 5 out of 6 seasons of MasterChef and I am an ambassador for Breville out there”, he explained. Heston has a selection of Breville products which retail under the name Sage by Heston Blumenthal.
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Taking The Fat Duck Down Under Heston bought The Fat Duck back in 1995 in the village of Bray, Berkshire. With only one entrance for customers, staff and deliveries and an outside toilet, the location was far from ideal, but it was all he could afford. 19 years on, Heston has transformed the 450 year old pub into a restaurant sitting firmly at the top of everyone’s fine dining hit list. It is now one of the UK’s, and indeed world’s, most famous restaurants attracting foodies from all corners of the globe, with an amazing 3 Michelin Stars. “The Fat Duck is undergoing a huge kitchen expansion in January 2015. So instead of just closing it down, we thought, why not open it up somewhere else for 6 months?” he explained. Heston considered lots of options for his 6 month relocation including Vegas, Dubai, Montreal, Lake Geneva, Courchevel and even luxury cruise liners. Having already established himself with the Australian media and restaurant scene, Australia became the clear choice. “There is such a strong foodie culture in Melbourne, they are really open to try new things and want to experience more in terms of dining experiences.” Heston finally settled on the 5 Star
Heston Blumenthal talks exclusively to The Nth Degree about his exciting plans down under, the inspiration behind his multi-sensory dining and exactly what makes him tick. Interview by Jessica Gibson
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Crown Towers Hotel in Melbourne. “It’s incredibly luxurious”, he said. “We are flying all 70 staff from The Fat Duck over to Melbourne and transporting all our specialist equipment from the restaurant. All the staff are very excited!” After 6 months of running The Fat Duck, the restaurant space will transform into Dinner by Heston Blumenthal.All the staff will fly back to Bray and leave behind ‘Dinner’ in Melbourne as a permanent fixture. “I’m looking forward to experimenting with local Australian ingredients, especially the fish. It’s going to be a restaurant within a restaurant, like building a Russian Babooshka doll!” he joked. Ever the Perfectionist As well as his huge project in Australia, Heston has just launched his new restaurant in Heathrow’s Terminal 2, The Perfectionists’ Café. “I got approached by Heathrow Airport. I wanted to create something more high-street friendly that would still allow people to experience some of the Heston touches, so I was interested in the opportunity. My motto is Question Everything, so I asked them what kind of food do people most commonly eat in airports? The answer was burgers, pizza and fish and chips”, he told The Nth Degree. When explaining the concept behind the restaurant, Heston said that instead of radicalising the food people eat at airports, he wanted to take it to a new level, whilst adding elements of his famous sensory dining. “I wanted to create the ultimate fish and chip batter. The quality is measured on the crunchiness and crispiness and the secret to this is the bubbles in the batter, so we put it in a cream whipping siphon”, he explained. “When I think
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of fish and chips I think of that pickled onion smell, which we have created in a spray”, Heston said. The Fish and Chip spray is just one example of the how The Perfectionists’ Café has inherited elements of Heston’s multi-sensory dining concept. It is also the only restaurant in the whole of Heathrow Airport to have an authentic wood burning pizza oven. “We understand that people only have a limited time to eat in airports, so the quicker things can be cooked the better”. Heston revealed that apparently one food fan is so excited to try the restaurant, he bought a random plane ticket to get access to the departure lounge! Multi-Sensory Dining and Famous Food Pairing “Eating is a multi-sensory experience”, he stated. His signature Sound of the Sea dish at The Fat Duck involves seafood served with headphones playing crashing waves. Sound of the Sea is just one example of the concept that shot him to critical acclaim. “I realised the effect of the senses on dining back in 1997 and built my restaurants around it.”, Heston told The Nth Degree. Another mark of distinction in Heston’s creative cooking is his innovative food pairing such as bacon and egg ice cream. When asked where he gets his ideas from, Heston said; “you get inspiration from anywhere and everywhere, even going for a walk and being mindful of your surroundings. Flavour perception relies heavily on memory. I remember going running in Majorca down a country lane and I got this incredible smell of sun-baked figs which reminded me of chocolate. It was so rich the air. So when I got into the kitchen I decided to pair figs and chocolate.”
Taking Time Out In amongst his many TV appearances, restaurant launches and culinary creations, Heston still enjoys taking time out and going back to basics in the kitchen. “I’m going to fire up the barbeque and have a burger tonight!” he revealed. I love home cooking and all of the British classics like a great pork pie and a Sunday roast”. Whenever he gets the chance, Heston also enjoys visiting other restaurants in London and the UK. When asked about his favourite restaurants in London he said “I have a few favourites. I had a great meal at The Ledbury in Notting Hill recently. Heston
also spoke highly of The River Café, Riva and Roka,and Malik’s Tandoori restaurant in Cookham. Heston continues to push the boundaries of how we experience food and has transformed the fine dining into a sensory art form. The Nth Degree Club wishes him luck in his upcoming launches and can’t wait to see what he will come up with next. The Fat Duck Melbourne will be open from February to August 2015 and Dinner by Heston Blumenthal will be open from October 2015, both at The Crown Towers Hotel, Melbourne, Australia.
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london’s
Watches of Switzerland are very pleased to announce a new landmark for London – Watches of Switzerland at 155 Regent Street. In a city like London, which is steeped in history, pitching a watch store as a new landmark might seem like a bold statement. But it’s a confident claim. At an imposing 17,000ft2, Watches of Switzerland, Regent Street is set to be Europe’s largest showroom devoted exclusively to luxury timepieces. Customers from around the globe will be drawn to browse and purchase the finest watches and enjoy a world-class shopping experience. Work is already underway on the threestorey flagship showroom, which will be located at 155 Regent Street – the famous upmarket shopping destination
staff on hand in the showroom to tailor your watch-buying experience. There’s no watch store like it, anywhere in the world. There’ll be 12 brand boutiques over the showroom’s three storeys. Each will offer our customers a comprehensive selection of the world’s finest luxury timepieces – some of which you won’t find anywhere else in the UK. On the ground floor will be Rolex, IWC, Panerai, TAG Heuer, Cartier and Vacheron Constantin. The Rolex boutique will showcase a number of exclusive gem-set pieces, and it will be IWC’s largest boutique in the UK, featuring ‘boutique only’ watches like the new Portuguese Perpetual Calendar in stainless steel, and the UK premiere of the Portuguese Scafusia
an exhibition around the Duomètre Unique Travel Time. If you’re looking for an even wider selection of timepieces, The Calibre Room on the lower ground floor will showcase 23 luxury watch brands, with special areas for Rolex, JaegerLeCoultre and Cartier. New to Watches of Switzerland will be a host of specialist brands, including Girard-Perregaux, H. Moser & Cie., Roger Dubuis, Franck Muller, Parmigiani Fleurier, Ulysse Nardin and the hugely successful British brand Bremont. And that’s not all. They’re also thrilled that there’ll be a Montblanc boutique in The Calibre Room. Though the Swiss brand is best known for its writing instruments, it’s been making exquisite
that’s home to iconic British luxury brands such as Burberry, Liberty, and Mappin & Webb. It’s been designed by New York agency Callison and will be full of sophisticated touches, including a stunning metal, glass and marble staircase that will form the store’s dramatic centrepiece. But what really makes this landmark showroom stand out is its vision of offering an unforgettable watch-buying experience. Under a ‘one door, three stores’ concept, each floor will be a dynamic, versatile space specifically designed to cater for our customer’s individual needs, whether they’re visiting London for a few days, or plan to choose the timepiece of their dreams over a number of visits. You’ll even be able to make a day of it, if you want – there’ll be concierge
Sidérale. The Cartier boutique will offer a selection of watches from across its iconic collections, including pieces from its ground-breaking Fine Watchmaking collection. Upstairs on the first floor, there’ll be Patek Philippe, Jaeger-LeCoultre, Piaget, A. Lange & Söhne and Chopard boutiques. Patek Philippe’s will be the only boutique in the showroom to include a separate VIP area, a sign of how much value the brand places on its relationship with Watches of Switzerland and its customers. Jaeger-LeCoultre is also pulling out the stops for our Regent Street store. It’s the brand’s first new concept ‘shop-in-shop’ in the UK, and will stock a selection of ‘boutique only’ high-complication watches. This August, Jaeger-LeCoultre will host
timepieces since 1997. A selection of its contemporary collection will be available at 155 Regent Street. The showroom, which is scheduled to open its doors at the beginning of July 2014, coincides with their 90th anniversary this year. Watches of Switzerland are extremely proud of the relationships they have built up with their brands over the past nine decades, and the Regent Street showroom will cement their reputation as one of the world’s premier luxury watch destinations. Go and visit them – you’ll never have seen anything like it. Watches of Switzerland, Regent Street opened in July 2014. Find your nearest store at
newest landmark
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www.watches-of-switzerland.co.uk/ our-showrooms
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CV for himself in such a short time, the possibilities were endless for Hugues. After his hugely successful stint at The Dorchester he went on become Head Sommelier at The Connaught, thanks to a tip off about the job from Mathieu Jullien. Creativity at The Connaught “I sent my CV the first day, I spoke to them the second day, I was employed the third day”, Hugues said. “Taking over The Connaught was one of the most amazing experiences I’ve ever had,
the connoiseur The Nth Degree Club is proud to welcome Hugues Lepin as our new resident wine expert. With a sparkling career that spans from washing dishes in The Bleeding Heart to becoming Head Sommelier at The Connaught and now Private Client Director of Wine Source, Hugues tells us about his whirlwind adventure to success.
Starting From The Bottom Hugues arrived in London back in 2003 with nothing but a passion to succeed. “I decided to come to London as I believed that you could succeed here without a degree. I got a job and worked extremely hard in a restaurant cleaning toilets and glasses”, Hugues said. This job was at The Bleeding Heart on Farrington Road, which is still going strong today. “The Bleeding Heart was an extremely hard job but also gave me the opportunity to discover wine. The Head Sommelier at the time made me realise it could be a passion for me”. It was then that Hugues decided to begin studying wines with WSET (Wine & Spirit Education Trust).
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The Big Break After getting his diploma Hugues was looking for a new opportunity. “A friend of mine told me if you really want to learn more about service and great wines, you want to work for Alain Ducasse. So I sent my CV. It only had one line; motivated and passionate”. 6 months later Hugues got a foot in the door and was offered a job at Alain’s 3 Michelin Star restaurant in Monaco, Le Louis XV. “The Head Sommelier said I wasn’t usually the kind of person they’d hire as I had little qualifications, but they saw my motivation and passion”, Hugues told The Nth Degree. Following 2 years at Le Louis XV Hugues went on to work
for 6 months at Alain’s 1 Michelin Star restaurant Bar et Bouef in Monte Carlo, before moving back to London Back to London With Michelin star experience under his belt, Hugues spent a year working for Gordon Ramsay at Claridges. “That was my first Head Sommelier and wine buyer position and was the job I really made connections and friends for life in the industry. I had 20 sommeliers working with me, some of which are now the best in London. It was there I met Mathieu Jullien, who is now Global Managing Director of Wine Source”, Hugues said. Sommelier Success Happily settled back in London, Hugues was personally invited by Alain Ducasse to move back to help him open Alain Ducasse at The Dorchester. “In 5 years, I went from pot washer to Head Sommelier and Wine Buyer for Alain Ducasse at The Dorchester”, he recalled. Having carved out such an impressive
mainly because Helene Darroze is such an amazing chef to work with. She is probably one of the most creative chefs in the world terms of dishes, which is great for a Sommelier. It allowed us to really surprise clients. When you can work with real talent the possibilities for pairing food with wines are endless”, he explained. Hugues spent 2 and a half years at The Connaught. Wine Source As the Connaught’s wine supplier, Hugues had a close connection with
Wine Source. With such commendable experience of the London restaurant world under his belt, Hugues next move was a big decision. Finally opportunities aligned for him to work for Mathieu Jullien at Wine Source, after they had begun working with over 9 years ago at Claridges. “For me it was a revolution as nobody had created a fine wine company like Wine Source. We offer the opportunity for trade or private customers to buy anything they like through only one supplier”, he said.
Hugues on Wine Source “Wine Source is a private sommelier service, meaning we choose and advise on wines for clients on a daily basis. We offer a different service to other fine wine suppliers and can offer anything from picking the wines for an intimate dinner for 2 to stocking an entire personal wine cellar with 1200 bottles. I often go to clients houses and create a menu with them. We put something together that is extremely special and feels very much like a VIP service. The only thing that our clients pay for is the wine. There is absolutely no charge for our service. The consultancy comes in the cost of the wine, and we welcome both corporate, trade and private clients. We also provide an opportunity to have personal services such as wine investment into extremely specific types of wine. The main thing is that everything we do at Wine Source is entirely bespoke”
Hugues on The Nth Degree Club “I think it’s an amazing opportunity to be involved with a Private Dining Club like The Nth Degree in London. Not a lot of people are aware of what is really available in London in terms of great Private Dining spaces. The Nth Degree Club creates all of those unique dining experiences that a lot of people would like to try, but they don’t have a vision of what they are. I really love the concept of what The Nth Degree Club has created as it opens up these fine dining opportunities to everyone. It’s also creating a group of people that are all passionate about food and love what they do, but it’s mainly about great dining and great connections” Hugues is delighted to now be acting as our Nth Degree Head Sommelier on behalf of Wine Source and will be selecting and supplying wines for many of our Nth Degree events.
Favourite Wine: 2008 Nuits-Saint-Georges 1er Cru, Clos Des Corvées, Domaine Prieuré Roch and 2010 Normandie, Eisen & Viljoen, South Africa Favourite Champagne: Bollinger RD 1996 Favourite London Restaurant: Helene Darroze at The Connaught and Marcus Wearing at The Berkeley
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east meets
west Just North of Alicante and conveniently nestled on the slopes of the Sierra Cortina you will find the Barcelรณ Asia Gardens Hotel & Thai Spa. Set in 90 acres of lush palm trees with their own birds of paradise, a complete Asian experience is to hand. You would be forgiven for thinking you were in Thailand, even though in reality you are thousands of miles the country. Words Brenden Mills
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The gated entrance leads to an imposing large main building, its design typically Asian with a straw hat roof. Within is the reception, the Champagne bar, the Udaipur restaurant and a view from the terrace of the grounds and the Costa Blanca coastline beyond. Absorbing the atmosphere is enlightening and if you hold your breath all you can hear is the waterfall. This is the perfect place to relax and unwind! The 312 rooms range from double deluxe to Presidential suite, all appropriately appointed with every expected luxury. Huge comfy beds, plasma TV’s, DVD and the all important iPod dock.
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Secret Gardens Winding paths lead you through acres of gardens, 300 varieties of botanical plants, water features and ponds full
to pool and serves a wonderful lunch menu. Sitting in the early afternoon sun the Mediterranean menu is simply perfect. ‘Ko Samui’, the Thai specialty
of fish guide you through the exotic experience. Lost in a world of Asian wonder there are ample places to relax in the sun. There are seven pools, three heated and five entwined leading from one to the next. One of these is reserved for deluxe suite guests only, one for adults only and the latter with a sunken Jacuzzi allowing even more relaxation under the Spanish sun. Asian Infusion The ‘Palapa’ restaurant is located next
restaurant is a must. Proper authentic Thai food comes out of the kitchen with spices and heat to set the taste buds alight. The dining atmosphere is wonderful; service is polite, personal and impeccable. ‘In Black’ is the international restaurant offering a more formal feel where the expected service easily meets expectations. The Nouvelle cuisine emphasizes the freshness of the ingredients, great flavours, aromas
and the presentation of the dishes and finally ‘Udaipur’ serves fusion inspired original Asian tastes mixed with Mediterranean and International cooking. Hidden Knots The Thai Spa is tranquil and calm as one would expect, it offers traditional Thai massages, scrubs, wraps and aroma massages. The massage therapists are Thai born and have all been expertly trained in Wat Pho, Bangkok’s most important National School of Thai massage. If you choose the Thai massage then you will be treated to 20 centuries of Thai heritage. Rhythmic rolling, deep
pressure and some extreme stretching are what’s in store. It is surprisingly nice having someone walk up your back to work out those hidden knots. The theme of relaxation continues after massage, Thai Tea taken by the heated pool which is part indoors, part outdoors. If you fancy more then steaming yourself in the Turkish bath could be next on the agenda. Relaxivites The resort offers Yoga classes and training sessions in the fully equipped gym for those wishing for something more energetic. There are two Jack Nicklaus designed golf courses and
three leisure parks all in the immediate vicinity, with the beach less than two kilometers away. Other activities such as yachting, helicopter excursions, diving and horse riding are also available. With the all year round climate averaging 190c and 3400 hours of sunshine, the Barceló Asia Gardens Hotel & Thai Spa in the Sierra Cortina has much to offer. Área de Terra Mítica Avda. Eduardo Zaplana 03502 Benidorm Alicante, Spain Phone:+34 966 81 84 00 Barcelo.com
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up to 312 miles, meaning long distances in an electric vehicles are no longer out of the questions. Most customers will charge mainly at home, waking up to a completely recharged battery. Tesla Superchargers allow Model S owners to travel for free between cities along well-traveled routes in Europe. Superchargers provide half a charge in as little as 20 minutes and are strategically placed to allow owners to drive from station to station with minimal stops. Travelling with the family or plenty of luggage is no problem in Model S. The car comfortably seats 5 adults. The rear facing seat option provides additional seating for two children. Optimised for safety and equipped with 5-point seatbelts, the bucket seats provide a
Tesla Motors’ mission is to accelerate the world’s transition to sustainable transportation. Tesla, based in California, designs and manufactures electric Super Cars, as well as electric vehicle powertrain components for industry partners.
Model S – Zero Emissions, Zero Compromises Introducing a car so advanced it sets the new standard for premium performance. Designed from the ground up as an electric vehicle, Model S takes performance to the next level. Equipped with the 85 kilowatt-hour battery and high performance drive inverter, Model S accelerates to 60 miles per hour in 4.2 seconds. At the heart of the vehicle is the proven Tesla powertrain, delivering both unprecedented range and a thrilling drive experience. With a rigid body structure, nearly 50/50 weight distribution and a remarkably low centre of gravity, Model S offers the responsiveness and agility expected from the world’s best sports cars while
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providing the ride quality of a saloon. Every millimetre of Model S is designed to reduce drag. The door handles are no exception. When not in use, the handles retract into the body, streamlining airflow. When a driver approaches the vehicle with the key, the handles slide out and unlatch with a simple touch. Designed Around You Model S is not simply a car designed with the environment in mind, it is also a driver’s car. Behind the wheel, the combination of meticulous noise engineering with Tesla’s uniquely quiet powertrain creates the sound dynamics of a recording studio. The touchscreen, digital instrument cluster and steering wheel controls seamlessly integrate media, navigation, communications, cabin controls and
comfortable ride for children at least 3’ 1” tall and between 35 and 77 pounds. When not in use, the jump seats fold completely flat. The unique architecture of Model S creates unprecedented storage space. Overall, it has up to 63 cubic feet of possible storage and can transport a mountain bike, a surfboard and a flat screen TV – all at once. Fold the seats flat and Model S boasts more than 58 cubic feet of storage in the cabin alone, with an additional 5 cubic feet available under the hood. Five Star Safety The Model S battery is a rigid, high performance structure in its own right and when married to the state-of-theart body structure, Model S achieves even higher torsional rigidity and a
lower centre of gravity. The body is a state-of-the-art, aluminium-intensive design. Weight-saving benefits make aluminium a natural choice. Extrusions, stampings, and castings are expertly joined for rigidity and strength. The rigid and strong structure not only protects passengers, but also contributes to overall control behind the wheel. Designed to ensure maximum contact between the road and the tires, the traction Control prevents loss of traction and maintains control. Stability Control reacts in moments of under-steer or over-steer by reducing torque and applying the brakes to individual wheels for enhanced control when cornering. To find out more about Tesla Motors visit www.teslamotors.co.uk or test drive the Model S at Westfield White City, London.
vehicle data. From the moment the door opens, the high-resolution Model S 17” touchscreen powers on and returns to its last function. The most commonly used controls line the bottom of the screen for easy access any time. Model S drivers can listen to any song they want with a choice of HD radio, online radio, on-demand internet radio and Bluetooth® or USB audio devices. Planning ahead is made easy with Google Maps™ with live traffic information and visualise the cars energy consumption instantaneously. When reversing, drivers can see behind the car with the industry’s first full HD backup camera which is optimised for ultimate visibility and safety. Road Trips Made Easy Model S has an unbeaten EV range of
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C The Performing Right Society, now PRS for Music, was founded on 6 March 1914 to protect copyright and provide an income for music creators and their publishers. Spurred on by the 1911 Copyright Act, renowned music publishers William Boosey and Oliver Hawkes came together to license businesses that played music, passing the royalties onto songwriters and composers. One hundred years ago, against the backdrop of the First World War, the organisation was formed with one member: operatic soprano sensation, Liza Lehmann. Today, it boasts over 100,000 members in the UK, represents two million worldwide and contributes to a music industry worth £3.8 billion. It licenses thousands of businesses in the UK to use music including the likes of festivals, pubs and restaurants, broadcasters and music streaming services, collecting £665.7 million in music royalties in 2013. PRS for Music members are some of the most influential, popular and prolific songwriters and composers of all time, across all genres of music that have helped to shape the musical landscape we know and love today While the world of music has changed enormously in the last century – from sheet music to streaming – one thing hasn’t changed: PRS for Music’s commitment to ensuring songwriters and composers are recognised and paid
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fairly for their work. To celebrate their centenary and to highlight the impact song writing has made around the world, the society unveiled a week long photography exhibition at Getty Images Gallery, London in March. The exhibition featured songwriters and composers who have shaped the musical landscape of the last hundred years alongside rising stars in the PRS for Music fold. The exhibition included images taken by acclaimed photographer, Lucy Sewill, and spanned every decade and musical genre. It featured stars as diverse as much loved British composer, Sir John Tavener, Ivor Novello winner, Joan Armatrading MBE, Live Aid founders, Bob Geldof KBE and Midge Ure OBE, James Bond film composer, David Arnold, The Kinks’ front man, Ray Davies CBE and chart-topping hip hop artist, Dizzee Rascal. If you are a business owner and would like to ensure your business is correctly licenced to use music at work, please visit: prsformusic.com/musicatwork If you are a songwriter or composer and would like to find out about joining PRS for Music please visit: prsformusic.com/joinus For more information about PRS for Music’s centenary celebrations please visit: prsformusic.com/100years To join the conversation on Twitter use: #prs100
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the story of
william
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The Grade 1 listed eighteenth century William Kent House, formally known as Wimborne House, was designed in the 1740’s by renowned architect William Kent. The house has changed its name more often than any other house in London and has been internally remodelled six times; however maintaining the integrity of the original design conception. The house has been the home of two prime-ministers, several Dukes, and today the grandest of any private dining and banqueting rooms in the world. In 2005, The Ritz Hotel purchased William Kent House, a realisation of a century-old dream. Soon after The Ritz opened in 1906, Cesar Ritz enquired to Lord Wimborne whether he would sell the house in order to expand the hotel. The famous response was: “I am thinking of enlarging my garden. How much will you take for The Ritz?” Ever year Caesar Ritz continued to enquire on the sale of the house and each time he received the same response. In November 2006, they opened William Kent House to once again be used for the very purpose for which it was originally designed – entertaining in a very grand manner. William Kent House offers a selection of five varied venue spaces for elegant dining, bespoke meetings, corporate events, weddings and gala occasions. Private rooms include the magnificent Music Room with a remarkably high ceiling and the opulent William Kent Room. The most opulent room of all , The William Kent Room features original domed ceiling featuring original Kenyan designs with Greek methodology characters representing the four seasons.The Ritz also hosted Her Majesty Queen Elizabeth II, who celebrated her 80th birthday in The William Kent Room in 2006.
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In addition to the five banquet rooms, the hotel has created three stunning residential suites. The impressive Royal Suite was restored to its original Italian Renaissance style dÊcor. The opulent centrepiece of the suite is the stately drawing room with its vaulted ceiling adorned with intricate mouldings in 23.5 carat gold leaf, seating up to 10 people. The most unique aspect of this suite is the hidden staircase leading to the oval bedroom, originally Lady Wimborne’s boudoir, with its canopied bed covered in a magnificent hand-embroidered bedspread. Designed in France, it was created to compliment the delicate rose detailing on the curtains. The Prince of Wales Suite is a spacious seven room apartment style penthouse with a total floor space of almost 2,000 square feet. The Arlington Suite overlooking the inner courtyard is a charming one bedroom suite which can be connected to The Prince of Wales Suite to create an apartment totalling 2,790 square feet for up to six guests. All of our suites offer striking panoramic views overlooking stunning Green Park or Piccadilly. Ritz guests staying in these suites receive complimentary services including a Ritz Butler, a chauffeur driven airport transfer in The Ritz phantom Rolls-Royce, exclusive membership to The Ritz Club and daily replenishment of the Mini Bar. Staff at the hotel were very proud when The Ritz London was awarded a Royal Warrant for Banquet and Catering Services by his Royal Highness The Prince of Wales, the first hotel to receive this. They continue to remain a global benchmark for meticulous service, attention to detail and the finest quality.
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Quote from Stephen Boxall - Managing Director of The Ritz “Working at The Ritz London for over 17 years has been extremely rewarding and inspirational. One of the most exciting challenges during my tenure to date has been overseeing the refurbishment of William Kent House to restore it to its former glory, and give many more people the opportunity to enjoy this magnificent historic house. We had an extensive period of restoration under the direction of Ettwein Bridges Architects, and in keeping with the guidelines set down by English Heritage we ensured our exquisite collection of reception rooms retained their original Renaissance style décor. Part of the brief was to incorporate these rooms seamlessly into the Louis XVI inspired interiors of the hotel and to preserve the special character and qualities of both separately listed buildings. The restoration was technically and architecturally complex and during this time we had to ensure the hotel was fully operational with minimal disruption to our guests. I was delighted and proud that The Royal Institute of British Architects (RIBA) recognised the care and uncompromising attention to detail demonstrated by the owners of The Ritz during the restoration of William Kent House. To be a winner of the RIBA Award only six months after we officially opened was a truly great accolade, and testimony to the diligence and endeavour of the entire team at The Ritz. One of the first main events at William Kent House was the 80th birthday party of HM The Queen which The Ritz was honoured to host. As we continue to invest in the restoration and traditions of our legendary hotel, I, together with the support of the Executive Committee look forward to steering the hotel towards yet greater levels of excellence in hospitality and uncompromising service standards.”
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all
board
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At just over 36 metres, Azimut’s Grande 120SL is a shining example of Italian design with exteriors by Stefano Righini and interiors produced by Rome-based Carlo Galeazzi. Power comes from two Rolls-Royce water jets and a central booster, with a top speed of 36 knots; it’s not hard to imagine this superyacht smoothly sliding across the waves.
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The 120SL seems to be all about combining and balancing contrasts, from inside to outside, from classic to modern. Upon boarding, one is welcomed on a specious aft deck that combines setups for sunbathing, lounging as well as al fresco dining. The stern is fitted with a set of sizeable sunbeds, offering comfortable surroundings for sunbathing and after dinner cocktails. Adjacent, an al fresco dining table is available for up to eight guests. Soft, smooth and large furniture are symmetrically set up in the main lounging area of the saloon. One of the main elements of this interior design is light, flowing in from the grand skylight and curved windows on either side. These curves influence both the interior of the main saloon as well as the 120SL’s exterior features. A bar area is conveniently available from both the aft deck and main saloon lounging area, showing a great example of Azimut’s aim for erasing interior-exterior boundaries. The saloon’s dining area can be found fittingly placed under the skylight. A crisp curved white marble tabletop with elegant gold framing surrounded by classic chairs and topped with a minimalistic light, successfully form a setting for some spectacular meals. The main saloon in general is a light and spacious area which functions as the central room of the 120SL, combining bar, lounging and dining areas into one elegant space.
The Azimut 120SL has a total of four guest cabins, configured into two doubles and two twins. The owner’s suite, measuring a total of 43 square metres, boasts an interior style that is similar to the main saloon’s, yet in a more informal and contemporary rendition. Due to the grand windows offering dramatic views on either side, the space is bathed in natural light, perfectly framing the elegant design scheme. Modern with classic touches, it is both spacious and intimate and offer both his and hers bathrooms. All of the vessel’s guest cabins can be found on the lower deck, with the two twins and one VIP cabin situated fore. Each of the guest cabins have an en suite bathroom with large shower and a wardrobe. The 120SL offers ample possibilities for entertainment and relaxation. On the fore main deck, a U-shaped lounging sofa and additional sunbeds can be found, offering privacy and panoramic views. Moving up to the flybridge and sundeck, additional sunbeds and lounging setup are available, along with a luxurious Jacuzzi. With the 120 SL, Azimut have successfully blended high-performance technology with Benetti’s extensive design and build expertise. Azimut Yachts +39 011 93 161 marketing@azimutyachts.net www.azimutyachts.com
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Yet today, it seems, in and around our profession, we’re always yearning for the next new thing. It’s as though we forget that the next new thing can only be a product of what came before. We think about being a chef as a relatively new profession, when in reality it’s as old as the arts, music and fashion. We have to stop assuming we got here on our own. Every generation influences the generation to follow. Whether you are an artist, painter, sculptor, attorney or physician, you are teaching the next generation the skills that you were taught by the generation before you. The quality of these skills continues to evolve because we adapt and modify them. Why, then, is there so often another “Best New Chef” touted in the media? What do these headlines mean? Are too many titles essentially diluting the distinction between the truly distinguished and the merely novel? Why are we fascinated by the newcomers at the expense of those who have toiled for years perfecting their techniques? These are questions I have asked many times over the years,
and I have always wanted to feature some of the nation’s most talented toques on glossy pages. With the 20th anniversary of The French Laundry at hand, it’s perhaps time to turn the tables and tell these stories, with Finesse. It is my belief that the best chefs are the ones who came before us: the innovators and influencers who inspired a generation of chefs and whose experience and expertise paved the way for the most refined and advanced culinary era in history. It is for this reason that we have brought together a sample from that first generation of acclaimed French chefs in America, from the 1960s and 1970s, in an historic portrait and interview session for the Community Issue. We honor them as an essential part of our larger community that ignited the culinary movement in America and inspired so many chefs like myself. Their genius made today’s novel kitchen arts possible and elevated the status of cooking, in the eyes of Americans, from a mere job to a prestigious profession. Without them, nothing would have been possible. I now present to you some of The Best Great Chefs. Words Thomas Keller Images Scott Whittle
the
united chefs of america
When I moved to New York City as a young chef, the chefs featured here were at the height of their careers. I would walk around the city from restaurant to restaurant, standing outside to read menus and take notes. I, and others of my generation, relished the fact that we could be in the same room as a Soltner, a Sailhac, a Pépin. We were energized and excited by being in the presence of those French chefs who, like Rachou, Piquet, Perrier, Delouvrier and Richard, had so much skill and ability that they were willing to share with us.
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Excerpted from Finesse, The Community Issue, Volume Six, by Thomas Keller. Copyright © 2014
Christian Delouvrier, now
christian delouvrier
What separates a good chef from a great chef?
What was your motivation to become a chef?
great chef is someone who has the technical
My motivation came from my surroundings
skill to be behind the stove and can teach
and all the good things around me. My love
by example. A good chef just sits behind the
of good food began when I was very young.
desk, writes a menu, reads books and goes
My grandmother, mother and aunts would
on to the next thing.
cook big lunches with foie gras, duck and
When you are approached to give advice
chicken for the family each Sunday—that
to the up-and-coming generation of chefs,
is where it started. My grandparents had a
what is your most frequent response?
farm in Gascony and during the summers
In this business, you have to love what you
I was introduced to the freshest produce:
do; you will always be mediocre if you don’t
cherries, strawberries and green beans.
feel it. You have to give something of yourself
What would you like to be most
to your guests and to the people working with
A good chef is not necessarily a great cook. A
remembered for in the culinary world?
you. It’s also important to learn from others
Executive Chef, La Mangeoire, has
I would like to be remembered for what I
and continue sharing your knowledge. If
headed the kitchens of award-
have given to the people of New York—good
you want to be successful, you must have
winning restaurants in France and
food and memories. The young chefs who
passion and work hard.
the United States, including Essex
have worked in my kitchens and gone on
If you could eat only one french dish for the
House with Alain Ducasse and
to great success make me so proud. I was
rest of your life, what would it be?
Les Celebrites and Lespinasse,
tough and still am, but in a different way.
Either my recipe for cassoulet, made with
which earned three- and four-
When you train the way I did, you pass that
layers of Tarbais beans, duck confit, lamb,
star reviews from The New York
pressure on. I was not a tender chicken back
Toulouse sausage and smoked pork belly;
Times, respectively.
then but I was always fair. Now, I am more of
or a roast pigeon squab with petits pois à la
a tender chicken.
française.
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jacques pépin What was your motivation to become a chef?
to cook with love. Put some of your personality
What was your motivation to become a chef?
It was a way of life that I longed for; I never
and heart into the food to get it right. You have
thought of doing anything else.
to keep tasting and testing and building on
What would you like to be most
dishes—recipes are not just math equations.
remembered for in the culinary world?
Be prepared to give a lot of yourself.
I would like to be remembered for my loves:
If you could eat only one french dish for the
teaching and sharing my food with others.
rest of your life, what would it be?
What separates a good chef from a
It would be simple: the greatest butter in the
I had a friend whose father was a cook and he talked about it all the time. When I started, it was kind of a shock; I didn’t know anything about the industry. My parents told me that I better roll up my sleeves, go to work and be serious, so that’s what I did
great chef?
world and the greatest bread in the world. A
What would you like to be most
To be a good chef, you have to be a good
baguette from an amazing baker and butter
remembered for in the culinary world?
technician. To be a great chef, you must also
from an extraordinary farm—you can’t do
have talent and love. Food doesn’t make sense
better than that!
To have been a good chef, a good person, and a good teacher who passed his knowledge to young chefs over the years.
I tell them to work hard, be dedicated and be yourself—don’t try to be someone else. Believe in yourself, but stay humble; it doesn’t matter how far you go, you are still a cook. Don’t be selfish; sharing is important. Learn the basics, they serve as guidelines to follow, and then you can develop your own style.
What separates a good chef from a
If you could eat only one french dish for the
great chef?
rest of your life, what would it be?
A great chef will be driven by hard work and won’t lower his/her standards, but will listen well and always use the best quality products. A great chef will recognize luck and opportunities, too; sometimes the door opens
One of my favorite dishes is eggs served sunny-side up, with crispy, homemade french fries sprinkled with sea salt served on top.
Jacques Pépin is an author
unless you share it with someone. Your love
of an array of bestselling
for what you do is reflected in your food; you
cookbooks in addition to being an
cannot cook indifferently.
internationally celebrated French
When you are approached to give advice
chef and television personality. He has appeared on French
jean-yves piquet
Jean-Yves Piquet had a distinguished 47-year career as a chef before retiring in 2006. He was the chef at Le
to the up-and-coming generation of chefs,
Cygne and the University
what is your most frequent response?
and American television for the
If it’s a really young chef without much training,
past 30 years. Pépin serves as
I would tell him to be on time; be clean; say,
Dean of Special Programs at the
“Yes, Chef,” and be willing to learn from each
International Culinary Center.
moment. For more seasoned chefs, I tell them
Club, both in New York, and was on the advisory board of the International Culinary Center.
georges perrier What was your motivation to become a chef?
My father was a jeweler and my mother was a doctor; I didn’t want to be either. I always knew that I wanted to be a chef, and I had the needed passion for cooking and drive for success at a young age.
to the up-and-coming generation of chefs,
I tell them to be humble. Young chefs want to walk before they crawl, but they need be patient, continue to learn, ask questions, stay current and never give up.
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I grew up on a farm in Toulouse and our family used to deliver all kinds of produce to the chefs at the hotels. At the end of the war in 1945 when I was around nine years old, I remember a chef turned to me during one of the deliveries and asked me what I wanted to do when I grew up. I told him I wanted to be a chef.
When you are approached to give advice what is your most frequent response?
A good chef does things the same way every day. A great chef brings new ideas and asks new questions. Great chefs also need to have excellent technique, with a deep appreciation for ingredients,
What was your motivation to become a chef?
other cultures and flavors from all over the world. Some say great chefs are married to their restaurants, and that is true—you breathe it the minute you get up in the morning.
remembered for in the culinary world?
What separates a good chef from a great chef?
When you are approached to give advice to the up-and-coming generation of chefs, what is your most frequent response?
jean-jacques rachou
What would you like to be most
I would like to be remembered for my generosity to my guests and to my restaurant community, and for being charitable. I would also like to be remembered for my sauces. To this day, I still think I am the best saucier.
somewhere you didn’t expect and you have to take chances.
If you could eat only one french dish for the rest of your life, what would it be?
For me, it’s an omelet. There’s nothing better than a perfect omelet made with the highest quality eggs.
What would you like to be most remembered for in the culinary world? Georges Perrier trained with legendary French chefs before landing in Philadelphia in 1967. Over 35 years, his restaurant, Le Bec-Fin, became an institution, earning numerous awards from top publications in the U.S., as well as the Legion d’Honneur from the French government.
I hope to be remembered for representing all the dishes from the southwest of France well. I would also like to be remembered for being a good mentor; many of the great American chefs worked in my kitchen in New York, and I am proud of their success. What separates a good chef from a great chef?
A great chef spends all of his/her life
cooking and trying to improve, working in many places, and training with the best before finding his/her own way of cooking. When you are approached to give advice to the up-and-coming generation of chefs, what is your most frequent response?
Make sure you learn the classics and learn them right away. It’s important to be consistent because cooking cannot be good one day and just so-so the next day; every day your cooking must be perfect. If you could eat only one french dish for the rest of your life, what would it be?
It would be a light, white fish, like a sole or monkfish, served with lemon, butter and capers on the side.
Jean-Jacques Rachou, the famed chef-owner of La Côte Basque, has served as a mentor to generations of cooks who worked at the elegantly appointed New York City restaurant over the years. He began as a chef in France, Morocco, and on cruise ships before coming to New York in the 1950s.
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michel richard
andré soltner
What was your motivation to become a chef?
When you are approached to give advice
What was your motivation to become a chef?
I was 8 or 9 years old and my friend took me to his father’s restaurant in the north of France. I immediately fell in love with the kitchen. I loved the smells and the sounds—even the screams.
to the up-and-coming generation of chefs,
What would you like to be most
If you could eat only one french dish for the
remembered for in the culinary world?
rest of your life, what would it be?
owner of Citrus in Los Angeles.
As someone who loved what he did. I absolutely love my profession. When guests come to my restaurant and we can provide them with a beautiful, peaceful smile because they are enjoying themselves, that feels good.
He currently owns Citronelle in
What separates a good chef from a
Roasted chicken with garlic and crispy skin. Find a good chicken, fill it up with salt and garlic and stick it in the oven. At the end, just before you serve it, crank up the heat to get a nice, crispy skin. Grab it with your hand and enjoy with it with bread and red wine.
I wanted to be a cabinet maker, but my mother was against that because my brother was already a cabinet maker and she didn’t want two from the same career in the family. So I decided to be a chef. I was always around my mother, who was a great cook. During the war when we lived in Alsace, we were annexed by Germany and not allowed to go to France. Right after the war ended, my mother went to France to visit family, leaving me in charge of cooking for my father and brother for three or four weeks. I knew then that I wanted to be a chef and a cook.
Michel Richard is formerly the
Georgetown, Central in Las Vegas and Washington, D.C., as well as Villard Michel Richard in New York City. He was raised in Champagne, France, and learned to cook when he was
what is your most frequent response?
Love what you do and you will make delicious food. Keep asking questions and respect the team aspect.
great chef?
André Soltner is best known as the chef owner of Lutèce
Don’t waste your time if you cannot become a great chef. You have to love what you do to become a great chef. You must also respect our profession and always do your best.
in New York City, for which he earned a four-star rating from The New York Times, as well as 25 prestigious culinary awards in 34 years. He is now
7 years old.
the Dean of Classic Studies at the International Culinary Center.
I wanted to see the world—by train, plane or boat, it didn’t matter. As a child, I was a voracious reader and I read about the world beyond France. At my brother’s wedding, I met a chef who told me about his travels to New York City, Singapore and China. I knew then and there that I wanted to become a cook. What would you like to be most remembered for in the culinary world?
I want to be recognized as a good chef who was organized and who had good taste. I also want to be remembered for using everything I could and not being wasteful. What separates a good chef from a great chef?
A great chef is a teacher; if you are not a teacher, you are going to have a lousy meal. A great chef recognizes the good qualities in other chefs, goes beyond a routine, is curious about new products
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remembered for in the culinary world?
I am most proud of the title of Meilleur Ouvrier de France—being recognized as one of the best craftsman in France. It pleases me the most. I would also like to be remembered for giving a lot of pleasure to people through my cooking.
Every chef must cook with good technique and learn the basics. A great cook really loves to give pleasure to other people and cooks with his heart. When you are approached to give advice to the up-and-coming generation of chefs, what is your most frequent response?
I tell them that it’s a great profession, but that it’s also very tough. To be successful, you have to have a little talent, a lot of love, and you have to be very serious. If you could eat only one french dish for the rest of your life, what would it be?
I could tell you that I would like to eat caviar and foie gras for the rest of my life, but if I had the choice of only one dish, it would be my mother’s potato tourte. Her recipe is very simple and inexpensive. First, you put a layer of potatoes, then a layer of slightly sautéed bacon, a layer of hard boiled eggs in slices, a layer of chopped parsley and then another layer of potatoes, cover that with crème fraîche and a layer of puff pastry and then bake it. Don’t forget the salt and pepper!
“We honor all these chefs as an essential part of our larger community that ignited the culinary movement in America and inspired so many chefs like myself. ” Thomas Keller
alain sailhac What was your motivation to become a chef?
What would you like to be most
What separates a good chef from a great chef?
and new techniques, and is willing to embrace change. When you are approached to give advice to the up-and-coming generation of chefs, what is your most frequent response?
First, you have to work many years with good chefs and put in your time. You must pay attention, remain curious, ask the right questions, be clean, always arrive early and never be the first one to leave.
In remembrance of
Jean Banchet 1941–2013
If you could eat only one french dish for the rest of your life, what would it be?
A real French bouillabaisse made with fish from Marseille that I would enjoy with slow sips of pastis.
Alain Sailhac is Executive Vice President and Dean Emeritus at the International Culinary Center. He earned the first ever fourstar rating from The New York Times while at Le Cygne in 1977. Following Le Cygne, he was a chef at Le Cirque, the 21 Club and the Plaza Hotel.
Chef Jean Banchet was an icon in our industry; someone who set the example for all of us. It is the chefs like Banchet who ignited the culinary movement in America and inspired so many like myself. It is their genius that has made today’s novel kitchen arts possible, and elevated cooking from a mere job to a passion pursued by professionals. We must remember and pay tribute. Image © Chef Banchet courtesy of Doris Banchet
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In the last two editions of the Nth Degree Club Book we have been tracking the progress of motor racing driver, Will Stevens. In May of this year the Nth Degree Club made its annual trip to Monaco for the F1 Grand Prix and we again watched Will driving the Nth Degree supported car in the primary support race to the Sunday’s Grand Prix from our chartered 45 metre super yacht moored in the best trackside spot in the harbor. We caught up with him again to see how his progress to the pinnacle of the sport, F1, was going.
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“All the guys racing in that series have F1 aspirations and we are all chasing the extremely limited number of seats in F1”
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Q. Nth Degree Club (NDC). “Will, when we met last time you saw 2014 as a pivotal year for you in terms of reaching F1, how is that going” A. Will Stevens (WS). “My strategy for the year has two elements, first to have a good year in the current Championship I’m racing in and second, to get as much exposure to F1 as I can. Both of those elements are progressing well and it’s largely going to plan. Q. NDC. “In your current Championship, World Series by Renault, it was great to see you again in Monaco, how has the rest of the season gone so far?”
A. WS. “The season started well, I won the race in Italy at the famous Monza circuit and have had more some podium places since then. I have six more races to go this season and I hope to add to my tally of wins before the season finishes. World Series by Renault is the penultimate step before F1 and is very competitive. All the guys racing in that series have F1 aspirations and we are all chasing the extremely limited number of seats in F1, maybe there will be 2 or 3 seats at most for rookies in 2015 so finishing the season strongly may tip a decision that an F1 team may make in my favour.
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Q. NDC. “You mentioned that it’s important to get exposure in F1 this year, what have you done in that regard?” A. WS. “I’m in the Caterham F1 Team’s Academy and part of my role in that is to help the Team develop the F1 car through their race car simulator. The simulators the F1 teams have now are extremely sophisticated and are the primary tool they have to develop the cars because of the very limited on track testing they can do. To scale it for you, I’ve done something like 10,000km in the simulator this year so I have a lot of experience in their virtual car. Q. NDC. ”And have you had any time on track in the F1 car? A. WS. “Yes, I did the official F1 test in the Caterham car at Silverstone after the British Grand Prix. I completed a full day’s testing, 95 laps, so about a one
and a half times a Grand Prix distance which is enough to qualify me for an FIA Superlicense which I need to be able to take part in F1 races. Q. NDC. “That’s an incredible achievement, do you think you will be able to make the step into F1 in 2015? A. WS. “That’s the plan! As I said there the opportunities are extremely limited and there are quite a few guys after those opportunities. To make that step, and in addition to doing well in my 2014 race programme and building my profile in F1, I have to secure a level of sponsorship to take with me as all the teams rely on drivers bringing their own sponsors to contribute to their overall budget, it’s how F1 works these days. My management team are working hard on that and hopefully we will identify a brand that wants to use F1 as
a promotional platform and we can find the answer that works well for them and enables me to secure the funding. Q. NDC. “How do those sponsorship deals work? A. WS. “The Companies that get involved in F1 typically use part of their marketing budget and in return it gives their brand visibility on the car itself and puts it in front of a worldwide TV audience of around 1.8 billion people over the season, more than any other sport. In addition, we have a range of activation initiatives for them including hospitality at Grand Prix events, paddock and pit garage access, visits to the team headquarters and car demonstration runs at their own events. It really gives the sponsor fantastic brand exposure and allows them and their clients to become really
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involved in the F1 world. It provides a unique opportunity for companies and the combination of sport and business is becoming more relevant to many brands as part of their marketing strategy. Q. NDC. “It sounds like you are closing in on the objective we first spoke to you about in the first edition of the Nth Degree Book and it’s been great to follow you on your journey Will, let’s hope you’re carrying the Nth Degree logos on an F1 car in 2015!” A. WS. “Yes, I hope so too. Hopefully you will see it again in Monaco in 2015, but this time it will be on my F1 car!” To discuss sponsorship opportunities with Will in F1 for 2015, please contact Bob Walton at the Nth Degree Club in the first instance.
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at home with kenny and
gabby logan Group Editor Jessica caught up with Nth Degree Patrons Kenny and Gabby Logan to find out what being a ‘foodie’ means to them, their escape to the country and their firm favourites on the everexpanding London restaurant scene. Interview by Jessica Gibson
Take one look around Kenny and Gabby’s beautiful Buckinghamshire home and two things are clear. Firstly, they have impeccable taste. Secondly, their kitchen is the heart of the home. So naturally, the Nth Degree interview took place at the super-stylish breakfast bar. When asked if they considered themselves foodies, the answer was a resounding ‘Yes!’ Gabby Logan is one of the UK’s premier broadcasters. She was a key member of the BBC’s presentation team in the London 2012 Olympics and is set to take on Brazil’s 2015 World Cup in a similar fashion. Gabby first shot to fame as a former international gymnast, representing Wales at the 1990 Commonwealth Games in Auckland, New Zealand. Kenny Logan is a retired professional Rugby Union player, best known for his successful stint with London Wasps where he won three English Premierships. Winning 70 caps over 13 years, scoring 20 tries in the
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process, he retired from international rugby union after the 2003 World Cup. The Importance of Food As two individuals with outstanding personal achievements within the sporting industry, food has naturally played an intrinsic part in both of their lives. “Food is a really big part of my life. If you start with the sport part of it, food was a very important when I was a gymnast, or lack of it, because I was on a very strict calorie controlled diet. I loved food but it was always a bit of a difficult relationship when you’re wearing a leotard for your sport. Unlike Kenny’s rugby, where he needed lots of protein, luckily we didn’t know each other at this point!”, Gabby explained. Kenny continued; “I grew up on a farm so there was loads of meat, every lunchtime my mum would be cooking for 5 or 6 people a day. But when I got into Rugby there were dieticians and I actually had to start looking at labels and calories. Later on in life and nearer
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the end of my rugby career, I was very conscious of what I was eating and when I was eating. Even more so now that I’m retired, but I love love my food!” Having now experienced an abundance of London’s finest restaurants, it’s safe to say Kenny’s taste has evolved since the days growing up on his farm in Scotland. “When I first came to London I wanted steak barbequed, now it’s always rare or medium rare. We’ve got the food bug”, he said.
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Dining Out Kenny and Gabby recently moved out of London and have settled out in the country with their two twins. “We’re still so lucky to live in an area with such a rich and high end restaurant scene. The Fat Duck isn’t far away, and there’s also Cliveden and Le Manoir. They are the kind of places that are for special occasions but there are also some really nice low key places nearby. We didn’t want to be in the middle of nowhere with
no good dining options. Having lived in London, we’re so used to nipping around the corner for Grade A sushi!”, Gabby joked. The couple love dining out so much so that Gabby devised a special ‘Year of Super-Dates’ for Kenny’s Birthday recently and so far they’ve ticked the likes of The Fat Duck, Le Manoir, Cliveden and Berners Tavern, all have made it onto the Super-Dates agenda. “Some of the places we’ve been to before and we
do go out for dinner a lot but we thought let’s do something special that we can’t cancel on. The kids definitely don’t go on the Super-Dates!”, they explained. Firm Favourites When asked about their favourite haunts in London, Kenny and Gabby were spoilt for choice. “We are both very lucky that we get invited to a lot of amazing things in London, whether it’s a big industry dinner or something more intimate and bespoke in some of the great private dining rooms. We’ve got into a bit of a habit of going to our favourite place which is the River Café. The food is fantastic. Kenny had his 40th there and we used their private room”, explained Gabby. “The staff are lovely and the service is amazing. The food is fresh and feels healthy. It’s proper Mediterranean Tuscan cooking”, Kenny added. “We really got into going to Hedone in Chiswick before leaving London. They have got an amazing private room and the food is out of this world too. They cook right in front of you. Their ‘front of house’ is this fantastic French girl. She remembered Kenny was Gluten free so brought Gluten Free bread and they remembered we ordered lime and soda so there was fresh lime on the table when we arrived. It’s those little details that make a dining experience so memorable. It is super special”, explained Gabby. Dining at Home As well as dining out, Kenny and Gabby also love cooking and entertaining at home. “Gabby cooks, I clean up!” Kenny explained. Gabby continued, “I usually cook for 6 every Sunday and we always have about 14 over for lunch on Christmas day. I probably do 5-6 evening meals and at the moment the kids are loving my tuna dish with Soy Sauce, and I make a mean salad. I like to cook with the seasons so in Winter I will make soups and in Summer I made salads. I have a herb garden and hopefully a vegetable
garden soon!” Whilst Gabby describes them as being a gluten-free household, she admitted her guilty pleasure would be a “fresh artisan baguette slathered in butter”. Gabby’s creative home cooking has resulted in the twins, Lois and Reuben, having remarkably refined taste buds at such a young age. “In London our old housekeeper used to make an incredible Ragu. She was only 6 at the time, but Lois would say things like did you not use fennel today? She likes to watch me cook” said Gabby. Kenny added, “we went to J Sheekey before the theatre for lunch and the kids had Oysters. They had just turned 8 but thought they were amazing. Reuben got Oysters between his teeth and they tried snails in Paris. They even went through a phase of just ordering Lobster! They will try anything”. As the interview took place, Gabby was gearing up to go out to Brazil for the 2014 World Cup and commented , “somebody sent me a list of restaurants to visit whilst I’m in Brazil. The guys I am going with will be into their food so they’ll come with me”. The couple have also recently travelled to the Four Seasons in Mauritius and Finca Cortesin in Spain and explained that they always like to try the local foods when abroad. Despite their huge combined success, Kenny and Gabby Logan remain a welcoming, united and incredibly down to earth pair. One thing’s for certain, there’s no faking their food passion.
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the world’s no.1
Hennessy Paradis Imperial: A Majestic Journey In Time On Christmas Eve 1818, the dowager Empress of Russia, Maria Federovna, asked Hennessy to blend a cognac of the most exceptional quality as a present for her son, Tsar Alexander I. Almost two hundred years later, Hennessy pays tribute to that first commission to the Russian Imperial Court, recalling a golden era in its history by reinterpreting this unique blend of outstanding rarity and finesse: Paradis Imperial. A majestic blend of several hundred rare eaux-de-vie aged 40-150 years old. Paradis Imperial reveals a treasure of true elegance: delicate aromas of jasmine and orange blossom, with subtle hints of oak and spices. To discover Hennessy’s prestige range – X.O, Paradis, Paradis Imperial, Richard Hennessy, visit www.hennessy.com
Please enjoy Hennessy responsibly. drinkaware.co.uk for the facts
selling cognac
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Hennessy Cognacs are aged, nurtured and blended by seven generations of Master Blenders to deliver unequalled consistency of style and quality. The treasured cellars house the largest reserve of rare eaux-de-vie dating back to the 19th century.
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Delivering unparalleled comfort and service, the luxury airline’s newest development are the exquisite cabins on their A380 aircraft. From December 2014, Etihad’s most discerning travellers will have the option of checking in to The Residence, the world’s most exclusive cabin in the sky. Delivering unparalleled comfort and service, the luxury airline’s newest development are the exquisite cabins on their A380 aircraft. From December 2014, Etihad’s most discerning travellers will have the option of checking in to The Residence, the world’s most exclusive cabin in the sky. The Residence Etihad are proud to have taken their comfort, service and flight experience to the next level with this truly unique
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and bespoke form of luxury travel. The Residence provides complete discretion and limitless hospitality and is a haven of tranquillity whilst flying. With a living room, separate bedroom and en-suite bathroom, The Residence by Etihad is the only three-room suite in the sky. Experiencing The Residence means the ultimate in high-end travel long before stepping foot on the aircraft. The Etihad VIP Concierge service takes care of guests from the moment of reservation
right through until the end of their stay. From a luxury chauffeur to private check-in and lounge, Etihad have designed the entire travel experience to be seamless and discreet. On board, a personal butler is on hand to attend to guests every need, and ensure all arrangements are in place. The butlers are able to plan a full flight and après-flight itinerary that is tailored entirely to the guest’s personal preferences. The inflight Chef can also
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prepare meals from a range of gourmet menu options and even create the guest’s favourite dish on request. Beyond First Class As well as The Residence, Etihad revolutionises First Class with the world’s first private apartment. Much more than a seat, The First Apartment is a living space for luxury travelers spacious enough to walk around in and feel completely at home. Adorned in the highest quality furnishings and fixtures ,it is upholstered with fine Poltrona Frau leather and features a wide armchair and an ottoman. The ottoman transforms into an 81inch long bed, ensuring a peaceful night’s sleep before reaching your destination. With First Class, the journey begins with a complimentary Etihad Chauffeur,
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which is available in over 30 cities worldwide. At Abu Dhabi international airport, guests are greeted curbside by a Porter and Concierge before being escorted to a dedicated First-Class reception. Once inside the exclusive First-Class lounge, guests can relax in the five-star restaurant or enjoy a pre-flight pamper with a complimentary treatment in the Six Senses Spa. During the flight, First Class guests are immersed into a private world of indulgence where the service and catering is second to none. An à la carte menu features signature grills or something more special can be created using fresh ingredients from the kitchen. Etihad sommeliers have worked to hand pick some of the world’s finest wines to compliment the dining experience.
First Class provides a signature bedtime turn-down service, stylish complimentary loungewear and the supreme comfort of all-natural bedding. The Etihad Wi-Fi connectivity provides in-flight phone and internet access, ideal for making those important phone calls and checking emails. The A380 aircraft will also have an on-board bathroom with shower, ensuring First Class passengers begin and end their flight feeling fresh and rejuvenated. Along with over 675 hours of on-demand entertainment and stateof-the-art noise cancelling headsets, First Class and Residence guests can immerse themselves in a state of total relaxation. Only one airline could have created this extraordinary travel experience. #Reimagined.
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J&A fine arts 68 THE N TH DEGREE
New Nth Degree member Andy Seger and his wife Jo, first created J&A Fine Arts to represent two of the most celebrated artists of our time. J&A Fine Arts showcases the spectacular and unique artworks of the world-renowned sculptor Bill Mack, as well as the stunning pieces from Willard Wigan MBE, at their beautiful Warwickshire home. After collecting Bill Mack’s works for some years, Jo & Andy Seger contacted Bill to see if he would be interested in having them showcase his work. The couple visited his home in the US and formed a close friendship with both Bill and his wife Deborah. Bill agreed that the unique concept of enjoying his work in a relaxed homelike atmosphere was an ideal way to introduce his work into the UK. The response has been amazing with collectors, art dealers, interior designers and the general public all seeking an opportunity to visit and purchase his work.
The Work of Bill Mack Bill Mack has no mentors. There is nowhere to go to learn his art. No one teaches his technique and yet in reviving a long lost style of relief sculpture, Bill Mack has created works which are so sought after that they hang in the White House. His work forms part of many of the World’s largest private collections and graces the homes of superstars like Elton John, Sylvester Stallone, Celine Dion and Rod Stewart. His work is in the collections of former Presidents including Clinton, Ford and Reagan as well as HRH Prince Albert of Monaco. Bill Mack is also famous for purchasing the original Hollywood sign that stood on Mount Lee for 50 years until it was replaced in 1978 by the sign that stands there today. Bill plans to use the metal from the sign as canvas to paint
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portraits of the great Hollywood movie stars. He believes these stars would have been inspired by the sign and used to climb Mount Lee to touch it for good luck. These portraits will not only be an incredible piece of art, but also the opportunity to own a piece of the most famous and glamorous landmarks in the world. Understanding Willard Wigan MBE Willard Wigan MBE creates the World’s smallest works of art and is unquestionably the most globally celebrated micro-artist of all time. His art breaks the boundaries of what is humanly possible, with many considering his work to be the eighth wonder of the World. In 2007, Her Majesty Queen Elizabeth II awarded Willard with an honourable MBE for his services to the arts. Willard’s artistic genius was formally recognised by the Technology, Entertainment and Design Institute (TED) where he was invited to be keynote speaker during the 2009 World Conference alongside a TED achievement award.
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Willard also works closely with Greubel Forsey Watches and Theo Fennell Jewellery, creating some of the World’s most unique and exquisite items of luxury. His work is collected by Heads of State, global superstars and found in some of the World’s most prestigious private art collections. He is still striving to make each piece even smaller than the one and still keeps his mother’s motto at the core of his work; the smaller your work, the bigger your name. An Open Invitation Jo and Andy would like to welcome Nth Degree Members into their home to enjoy the Bill Mack and Willard Wigan Experience. Whether you’re a regular collector, an interior designer, a business owner or simply just intrigued to find out more, all are welcome. Due to their large bank of contacts in the art world, J&A Fine Art is now able to source anything from a Damien Hirst to a Picasso. For any assistance in sourcing art or to arrange an art viewing visit www.jandafineart.co.uk
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paul james griffiths freelance photographer Being a freelance photographer, I can be anywhere at any time but one weekly event, has been private dining events with the Nth Degree Club and the creation of images for the book. Now in it’s third edition, the books are building into a comprehensive guide to the very best private dining venues.
Book One Private Dining Rooms Alyn Williams - the Westbury Hotel Banca Bar Boulud - Mandarin Oriental Hotel Corrigans - Mayfair Galvin La Chapelle Gauthier - Soho The Greenhouse Dinner by Heston - Mandarin Oriental Hotel Hibiscus The Ivy Min Jiang - Royal Garden Hotel Murano - By Angela Hartnett Nobu - London Pollen Street Social The Rib Room - Jumeirah Carlton Tower Searcys - The Gherkin The Square Texture The Willian Kent Room - The Ritz Hotel Bars Buddha Bar Colony Club Bar Galvin at Windows Langan’s Brasserie Oskar’s Bar, Dabbous Quo Vadis Book Two Private Dining Rooms
I have been visiting restaurants with the Nth Degree club for the past two years and in this time, have amassed a vast collection of images depicting London’s finest restaurants who offer private dining. Not only am I very proud to have my images
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feature in the Nth Degree’s Books, but it is also my hope, this collection will act as a long lasting record and give an insight into this decades restaurant interiors, fashions and food trends of the time and the people who work within the industry.
AT.Mosphere Burj Khalifa - Dubai Benares - Mayfair Bentleys Oyster Bar and Grill - Picadilly Circus Cafe Royal - Picadilly Circus Chakra - Notting Hill Chez Bruce - Wandsworth The Delaunay - Aldwych Hakkasan - Hanway Place Kaspar’s - The Savoy L’Anima - Moorgate Le Manoir Aux Quat ‘Saisons - Oxford Mosimanns - Belgravia Nozomi - Chelsea The Playboy Club - Park Lane Quince - The Mayfair The Vinyard - Newbury Bars The Cadogan Hotel - Knightsbridge The Connaught Hotel - Mayfair Crazy Bear - Covent Garden Dukes Hotel - Whitehall The Lanesborough Hotel - Kinghtsbridge The Met Bar - Park Lane The Mayfair Bar - Mayfair The Rockwell Bar - Trafalger Hotel www.paulgriffithsphotography.com
Book Three Private Dining Rooms Ametsa – The Halkin Hotel China Tang – The Dorchester Coya Grace Belgravia The Grosvenor House Apartments 1 Lombard Street Marcus – The Berkeley Hotel Pont St – Belgraves Hotel Quattro Passi Scott’s The Wine Cellar – The Connaught Zafferano International Dining A’Trego – Cap d’Ail, France Bars Belgraves Hotel The Conservatory - The Milestone Hotel The Luggage Room The Palm Beach Casino
private dining ro o m guide
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Wines from £28 per bottle. Champagne from £70 per bottle Room hire No room hire for lunch or dinner. Meetings from 9am – 5pm chargeable at £500 + VAT Minimum spend £3,000 Interesting Fact 7,000 glass test tubes adorn the ceiling of the Private Dining Room, hand filled with a colourful collection of spices. Michelin Star 1
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The Halkin Hotel, Halkin Street, London, SW1X 7DJ Tel: 020 7333 1234 Email: ametsa.thehalkin@ comohotels.com Name of Private Dining Room The Private Dining Room Restaurant opened 2013 Seating capacity of Private Dining Room MaxImum of 24 guests Location of Private Dining Room On the ground floor next to the restaurant Guide price of set menus per head Set Menus from £52 per head.
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restaurant Guide price of set menus per head Set Menus from £75 per person. Wine starts from £27 per bottle Room hire No room hire charge Minimum spend Minimum spend of £2000 + 12.5% service charge per room Interesting Fact As well as an abundance of chinoiserie, and quirky objets d’’art, the restaurant showcases a collection of both traditional and contemporary Chinese art, all personally chosen by Sir David Tang
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The Dorchester Hotel, 53 Park Lane, London, W1K 1QA Tel: 020 7629 9988 Email: reservations@ chinatanglondon.co.uk Name of Private Dining Room Ping, Pang and Pong room Restaurant opened 1995 Seating capacity of Private Dining Room 3 Private Dining Rooms seat up to 18 individually. Ping, Pang and Pong sits up to 60. Ping and Pang seats a maximum of 40 guests. Pong (semi-private) for up to 26 Location of Private Dining Room Adjacent to the bar and
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Guide price of set menus per head Set Menus from £73.00 per person, Wines from £35.00 and Champagne from £69.00 per bottle Room hire No room hire charge Minimum spend Minimum spend £3,700 for breakfast lunch or dinner in both private dining rooms Interesting Fact Features original Art Deco features such as the winged Renaissance-style cherubs above the doors as well as state-of-the-art presentation facilities
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Brook Street, London, W1K 4HR Tel: 020 7629 8860 Email: events@claridges.co.uk Name of Private Dining Room French Salon and Drawing Room (interconnecting). Restaurant opened 1898 Seating capacity of Private Dining Room Each room can seat up to 100 guests on round dining tables or 24 on one long table Location of Private Dining Room Located on the ground floor of the hotel
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Location of Private Dining Room Lower Ground Floor Guide price of set menus per head Set menus from £65.00 per head. Wine list from £26 - £3,600 per bottle Interesting Fact Stunning work from South American graffiti artist Loro Verz artwork is shown on the private dining room wall.
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118 Piccadilly, Mayfair, London, W1J 7NW Tel: 020 7042 7118 Email: reservations@ coyarestaurant.com Name of Private Dining Room The Chef’s Table Restaurant opened 2012 Seating capacity of Private Dining Room 10 to 12 people.
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Guide price of set menus per head £50 - £75 per head Wines starting at £25.00 Champagne starting at £55.00 Room hire Membership Minimum spend No minimum spend Interesting Fact The Grace Café, headed up by our Chef, Keith Keiller, offers a compelling and different eating experience, it’s about Food Nirvana and Californian-inspired cuisine that is at once both divinely delicious and totally healthy.
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Grace Belgravia 11c West Halkin Street London SW1X 8JL Tel: 020 7235 8900 Email: neringa.railaite@ gracebelgravia.com Name of Private Dining Room Atrium Restaurant opened 2012 Seating capacity of Private Dining Room 45 guests Location of Private Dining Room The Atrium is located on the first floor within the Club.
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Guide price of set menus per head Set Menus from £42.00 - £72.00 per head. Wines starting at £22.00 Champagne starting at £50.00 Room hire No room hire charge (excluding breakfast only) Minimum spend No minimum spend (excluding November & December) Interesting Fact The Private Dining Room at 1 Lombard Street was voted Best Private Dining Room in the City by Square Meal Magazine
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1 Lombard Street, London, EC3V 9AA Tel: 020 7929 6611 Email: filli@1lombardstreet.com Name of Private Dining Room The Private Dining Room Restaurant opened 1998 Seating capacity of Private Dining Room Minimum number of 10 guests seated. Maximum number of 40 guests seated 60 guests standing Location of Private Dining Room Lower Ground Floor
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Suite is located on the eighth floor with private elevator access from the reception of the hotel. Guide price of set menus per head Set Menus from £42.00 - £72.00 per head. Wines starting at £22.00 Champagne starting at £50.00 Room hire No room hire charge (excluding breakfast only) Interesting Fact The Private Dining Room at 1 Lombard Street was voted Best Private Dining Room in the City by Square Meal Magazine
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The Grosvenor House Apartments, Park Lane, London, W1K 7TN Tel: 020 7518 4444 Email: alexandra.gubbins@ jumeirah.com Name of Private Dining Room Grosvenor Penthouse Suite Restaurant opened 2012 Seating capacity of Private Dining Room Maximum of 14 Guests for full dining Location of Private Dining Room The Grosvenor Penthouse
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are located on the ground floor within the Main Restaurant Guide price of set menus per head Chef’s Table set menu from £105 per head for Lunch and £150 per head for Dinner. The Salon set menu from £55 per head for Lunch and £105 per head for Dinner. Room hire No room hire charge Interesting Fact The restaurant was previously named Marcus Wareing at The Berkeley and underwent a fully refurbished and re-opened in 2014. Michelin Stars 2
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The Berkeley Hotel, Wilton Place, Knightsbridge, London, SW1X 7RL Tel: 020 7235 1200 Email: reservations@ marcuswareing.com Name of Private Dining Room The Salon and The Chef’s Table Restaurant opened 2014 Seating capacity of Private Dining Room The Chef’s Table has capacity for up to 10 guests. The Salon has capacity for up to 16 guests. Location of Private Dining Room The Private Dining Rooms
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in the Bar area Guide price of set menus per head Set Menus from £45.00-£60.00 per head. Wines from £20.00 and Champagne from £60.00 Room hire No room hire charge Minimum spend £100 per head for Dinner and £50 per head for Lunch Interesting Fact Pont Street restaurant is home to Britain’s youngest female Executive Chef, the extremely talented Sophie Michell.
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Belgraves Hotel, 20 Chesham Place , Knightsbridge, SW1X 8HQ Tel: 020 7858 0100 Email: mmorelli@ communehotels.com Name of Private Dining Room Room 100 Restaurant opened 2013 Seating capacity of Private Dining Room Maximum of 22 guests. The room can also be split into two smaller rooms: one large for 10 and one small room for 6 Location of Private Dining Room On the first floor of the hotel
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Location of Private Dining Room Lower Ground Floor Interesting Fact Chef and Patron Antonio Mellino has earned two Michelin stars at his landmark restaurant in Campania, and he has moved his family to the Capital with the sole mission of introducing Londoners to real Italian fine dining.
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34 Dover St, London W1S 4NG Tel: 020 3096 1444 Email: gm@quattropassi.co.uk Name of Private Dining Room The Private Members Lounge Restaurant opened 2014 Seating capacity of Private Dining Room The Private Members Lounge has a maximum of 60 guests
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Guide price of set menus per head Set Menus from £52 per head, Wines starting at £30.00, Champagne starting at £65.00 Room hire No room hire charge Minimum spend Date Dependant Interesting Fact Scott’s is one of London’s most famous seafood restaurants and attracts a great A-list crowd.
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20 Mount Street, London W1K 2HE Tel: 020 7495 7309 Email: ekingswood@ caprice-holdings.co.uk Name of Private Dining Room The Private Dining Room Restaurant opened 1995 Seating capacity of Private Dining Room Maximum of 40 guests seated
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direct access from the lobby. Guide price of set menus per head Set Menus from £92 - £155 per head (inc VAT, exc 12.5 % discretionary service charge). Wines from £39.00 and Champagne starting at £75.00 per bottle Room hire The Sommelier’s Table costs £1200 including the room hire and seven products tasting menu. There is a £45 cover charge per person in the Carlos and Regency Private Dining Rooms but no cover charge. Interesting Fact Each day, Hélène selects the very best and freshest ingredients from the network of suppliers she has spent a lifetime gathering, and cooks them with precision, honesty and passion. Michelin Stars 2
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The Connaught Hotel, Carlos Place, Mayfair London, W1K 2AL Tel: 020 7107 8880 Email: helenedarroze@ the-connaught.co.uk Name of Private Dining Room The Sommelier’s Table The Carlos Room and The Regency Room Restaurant opened 2007 Seating capacity of Private Dining Room Sommelier’s Table has capacity for up to 8 guests. Carlos and Regency Room has capacity for up to 20 guests. Location of Private Dining Room The Sommelier’s Table is located in the cellar of the hotel.The Carlos and Regency rooms are located on the ground floor with
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Guide price of set menus per head Set Menus from 65.00 to 90.00 per head, Wines starting at £ 32.00, Champagne starting at £67.00 Room hire No room hire charge Minimum spend £1,750.00 Interesting Fact This stunning Private Dining Room is hidden away in the restaurant’s fully functioning wine cellar and has characterful brickwork and coving.
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15 Lowndes Street, London, SW1X 9EY Tel: 020 7235 5800 Email: zafferano@ londonfinedininggroup.com Name of Private Dining Room The Zafferano Private Dining Room Restaurant opened 1995 Seating capacity of Private Dining Room Maximum of 26 guests Location of Private Dining Room Lower Ground Floor
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Location of Private Dining Room La Cantine on the first floor, La Terrasse on the top floor, as a Sky Bar with open roof. Guide price of set menus per head Set menu from €35 - €70 per head, Wines from €30 - €2500 Room hire No room hire charge Interesting Fact A’Trego is a 12,000 sq feet venue designed by Philippe Starck and put on the rocks on the harbor of Cap d’Ail
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Port de Plaisance; Cap d’Ail, Tel: +33 4 93 28 58 22 Email: accueil@byatrego.com Name of Private Dining Room La Cantine and La Terrasse Restaurant opened 2011 Seating capacity of Private Dining Room Communal table at La Cantine for 42 guests, communal table on La Terrasse for 20 guests.
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The Milestone Hotel, 1 Kensington Ct, London W8 5DL Tel:020 7917 1000 Drinks Wines from £30.00 and Champagne from £76.00 per bottle
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adjoining smoking Terrace popular among guests and local residents alike. The Terrace features a wellcurated humidor of vintage Cuban cigars.
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20 Chesham Place , Knightsbridge, SW1X 8HQ Tel: 020 7858 0100 Drinks Wines from £20.00 and Champagne from £60.00 per bottle Interesting Fact Located on the mezzanine, The Bar features an
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30 Berkeley St, London W1J 8EH Tel: 020 7493 6585 Drinks Cocktails from £11.00, Wines from £20.00 and Champagne from £46.00 per bottle.
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Interesting Fact The Luggage Room’s derrives from its old use as the official luggage room for guests staying at the London Marriot Hotel. It is stylishly decorated with classic luggage trunks and leather detailing.
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The London Marriot Hotel, On the Corner, Grosvenor Square, London W1K 6JP Tel: 020 7514 1507 Drinks Cocktails from £12.00, Wines from £32.00 and Champagne from £65.00 per bottle
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Alternatively known by its initials H.K, Hong Kong translates as fragrant harbour in English. It is a city-state which is now under a Special Administrative Region of the People’s Republic of China, enclosed by the Pearl River Delta and the South China Sea. The city is well known for its stunning skyline and a deep natural harbour.
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Located on China’s south coast, 60 km (37 mi) east of Macau on the opposite side of the Pearl River Delta. It is surrounded by the South China Sea on the east, south, and west, and borders the Guangdong city of Shenzhen to the north over the Shenzhen River. The territory’s 1,104 km2 (426 sq mi) area consists of Hong Kong Island, the Kowloon Peninsula, the New Territories, and over 200 offshore islands, of which the largest is Lantau Island. With a population of over seven million people, Hong Kong is one of the most densely populated areas in the world. Hong Kong’s population is made up of 93.6% ethnic Chinese and 6.4% from other groups. The Cantonesespeaking majority originate mainly from the neighbouring Canton (now Guangdong) province, from which many of them fled to escape wars and Communist rule in China between the 1930s and the 1960s Hong Kong became a colony of the British Empire after the First Opium War (1839–42) & Hong Kong Island was first ceded to the UK in perpetuity, followed by Kowloon Peninsula in 1860 and then the New Territories were put under lease in 1898. It was occupied by Japan during the Pacific War (1941–45), after which the British resumed control until 1997,
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when China resumed sovereignty. The region espoused minimum government intervention under the ethos of positive non-interventionism during the colonial era. This time period greatly influenced the current culture of Hong Kong, often described as “East meets West” and the educational system, which used to loosely follow the English system until reforms implemented in 2009. On 1 July 1997, Hong Kong became the first Special Administrative Region of the People’s Republic of China, under the principle of “one country, two systems” (the other, Macau, attained that status in December 1999). It has a different political system from mainland China & independent judiciary functions under the common law framework. The Hong Kong Basic Law (its constitutional document) governs its political system, and stipulates that Hong Kong shall have a high degree of autonomy in all matters except foreign relations and military defence. Although it has a burgeoning multi-party system, a small-circle electorate controls half of its legislature. The head of the government, the Chief Executive of Hong Kong, is chosen by an Election Committee of 400 to 1,200 members, a situation that will remain in effect during the first 20 years of Chinese rule. Hong Kong is a world city and as such, is one of the Al¬pha+ cities. As Hong Kong ranks the third most important leading international financial centre, after London and New York City, with a major capitalist service economy characterised by low taxation and free trade, and the currency, Hong Kong
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dollar, is the eighth most traded currency in the world. The lack of space caused demand for denser constructions, which developed the city to a centre for modern architecture and consequently the world’s most vertical city. Hong Kong also has one of the highest per capita incomes in the world. The dense space has also led to a highly developed transportation network with the public transport travelling rate exceeding 90 percent, the highest in the world. Hong Kong has numerous high international rankings in various aspects. For instance, its economic freedom, financial and economic competitiveness, quality of life, corruption perception, Human Development Index are all ranked as some of the highest in the World. According to estimates from both UN and WHO, Hong Kong had t he longest life expectancy of any region in the world in 2012 and additionally has the highest average IQ score among 81 countries. Though it is situated just south of the Tropic of Cancer, Hong Kong has a humid subtropical climate. Summer is hot and humid with occasional showers and thunderstorms, and warm air coming from the southwest. However, summer is when typhoons are most likely, sometimes resulting in flooding or landslides. Winters are mild and usually start sunny, becoming cloudier towards February; the occasional cold front brings strong, cooling winds from the north. The most temperate seasons are spring, which can be changeable, and autumn, which is generally sunny and dry.
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Simply the
When on a quest to find the ‘best car in the world’ many would look no further than Rolls-Royce: the pinnacle of engineering excellence, beautiful design and a prestigious brand matched by none - the most luxurious driving experience ever created. What then of the best of the best? Which is the finest Rolls-Royce in the world? Doubtless there are several contenders for the crown. However, beyond the Silver Ghosts and Phantoms we have found a wholly unique, perfectly crafted and elegant Rolls-Royce which certainly warrants consideration. This car has been owned by royalty, credited with saving the lives of her owners, survived an encounter with bears, been submerged in Lake Geneva and witnessed the liberation of Rome. Having been lost for decades she has now finally been restored to her former glory with no expense spared
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by the world-renowned firm of Fiennes Restoration. Classic Cars magazine has described her as “The most glamorous and perfectly-proportioned Rolls-Royce 20/25 ever built”. Her name is GRW59, the chassis number Rolls-Royce gave her at birth, and it is thanks to the vision and skill of her owner and restorers, Richard Raynsford and Will Fiennes, that she survives today. The following is her story.... A decade-long hunt Richard Raynsford’s decade-long hunt, and 30 year fascination with GRW59 started in 1985; he was listening
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Rolls-Royce motorcars in existence. Establishing the car’s unique provenance However, more mysteries revealed themselves when Raynsford found that not Graber, but another famed coachbuilder, Georges Gangloff originally bodied the car. This seems strange, as when Raynsford’s fatherin-law bought the car in 1948, it was a drop-head coupé. The plot thickened for Raynsford, who was spurred by the car’s patchy history and the thrill of a chase. ‘The more I discovered about GRW59, the more determined I was to take her back to her former glory,’ said Raynsford about his quest which spanned at least three continents. ‘She is one of those rare machines which seem to live a life of her own.’ To help piece together the history of the
to his mother-in-law Felcie Evill reminisce about the Rolls-Royce that her husband, Brigadier Tom Evill DSO CBE, had bought in Austria in 1948 and brought back to England. Raynsford’s interest was piqued: perhaps it was Felcie’s tone of voice, as well as the car’s disappearance, or a mention of a mysterious prince who once owned it, but he became determined to find the motorcar which had been owned by his wife’s family. ‘All I had, was an old photograph of GRW59, the Rolls-Royce drop-head coupé which had been so loved by the father-in-law I never met,’ remembers Raynsford. Raynsford started piecing together the car’s long and complicated history but the weave of time could not be untangled until 1996. He placed that old photo in the Rolls-Royce Bulletin and by astonishing coincidence, a Lee Noble of Seattle, in the next issue of the same Bulletin, put a photo of the same car, from the same angle; with the car sitting in his garage, Lee Noble was asking for information
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about it. Incredibly, neither Noble nor Raynsford saw each other’s articles, but it was a third eagle-eyed enthusiast who alerted them to each other’s existence. The decades lost in America are an obscure time in the car’s life, yet Raynsford’s relentless efforts to piece the car’s lifetime fragments together has yielded exceptional results, and the coincidences do not stop at its discovery, forlorn and neglected, in Seattle. ‘Being reunited with this mythical car after a ten-year search was a highly emotional moment’ admits Raynsford. In January 1997 he flew to an icy Seattle to buy back the car. ‘There was snow thick on the ground, and she was there sitting in pieces.’ Together with Noble, Raynsford packed up the car and its ancillaries. She arrived back in her birthplace two months later, ready for her next wave of adventures, with even more coincidences to follow. Bodies crafted by the finest artisans of the day A little known fact about early RollsRoyce motorcars was that specialist
car, and to bring her back to her original condition, Raynsford needed the skills and expertise of only the very best restorer. For that, he turned to Will Fiennes, the oldest, most highly-respected and preeminent pre-war Rolls-Royce and Bentley restorer. An Oxford graduate with a PhD in nuclear physics, Fiennes had built his international reputation on an encyclopaedic knowledge of pre-war engineering, running the 30-strong team of craftsmen at Fiennes Restoration. Understanding a car’s history is essential to achieving a proper restoration. It takes a fair amount of dogged determination to achieve the former and exception skill to carry out the latter, especially on a car whose past was as elusive as this. Will Fiennes was also perplexed by a Rolls-Royce whose records showed it as a saloon by Gangloff, but which now
sported a different body. Another amazing coincidence solved the mystery: ‘By chance I happened to come across a very attractive Bugatti with a body by Graber; we saw that parts of the Rolls-Royce and Graber Bugatti were very similar. Further analysis confirmed that GRW59’s body was by Graber,’ explains Will Fiennes. An ‘unwelcome bath’ in Lake Geneva Still, two bodies by two renowned coachbuilders were not the only surprise GRW59 threw at the men who were investigating its past: another illustrious owner stepped up, HRH Field Marshal Prince Sardar Shah Ali Wali Khan Ghazi, Victor of Kabul (1888-1977) and brother to King Shah Nader Khan of Afghanistan (assassinated in 1933). Shah Wali Khan served as Ambassador to the Court of
coachbuilders, from across the world, built the bodies. This allowed the owner to commission truly bespoke cars, yet another way to display their taste and wealth. GRW59’s current body was modelled by Hermann Graber, one of the most famous coachbuilders of his day. Born in 1904, he was the son of a wheelwright and builder of horse-drawn vehicles. In the Thirties he created some of the most stunning bodies of the era, rivalling the designs of Figoni et Falaschi (famed for some of the most outrageous designs of the day for Delahaye), and Saoutchik. Graber’s work is instantly recognisable with its supremely elegant lines, sophistication and class, making his workmanship some of the mos sought-after in the world. After extensive research, Raynsford established that there are only two surviving Graber-bodied Rolls-Royces, one is a 20HP, locked away in a Swiss museum and the other is GRW59, the only Graber-bodied 20/25, making her one of the most rare (and beautiful)
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St James London, Berne, Paris, Rome and Warsaw from 1929 to 1945, and then became Prime Minister of Afghanistan. Whilst in the prince’s possession, the Rolls-Royce led as colourful a life as that of its owner: In one of many adventures, the prince overshot a bend near the Swiss village of St Gingolph and plunged 60ft into Lake Geneva. Surprisingly, neither he nor GRW59 sustained serious damage. Newspapers at the time covered the story, with pictures of the car being pulled from the lake after ‘an unwelcome bath’. Shah Wali Khan enjoyed a privileged status in Italy during WWII. The relationship between Italy and Afghanistan was strong (the first country to recognise Mussolini’s regime), that the Afghan prince could drive around Rome unchallenged in an overtly British car whose fuel consumption would have been prohibited even to the indigenous Alfa Romeos of the time. After Shah Wali Khan, the Rolls-Royce became the car of choice for newly married Reverend George Irving, who
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took the drop-head coupé on honeymoon around the Lakes in Northern Italy. GRW59 then passed to Major Jack Comyn MBE, who wife declared “that car saved my life” after suffering from a head-on collision in the Alps. Thence she went to Colonel David Balmain, who needed a car with spacious front compartment to accommodate his wooden leg – the first of which he had lost whilst saving a boy from a tiger in India. A decade of searching, followed by a decade of restoring Once back in England, Fiennes had to muster all the skill and expertise of his team to coax GRW59 back to her former. ‘Not only had GRW59 been badly damaged by the fire, but earlier repair attempts had damaged her even further,’ Will Fiennes recalls. ‘A particularly complicated area was the hood mechanism, which was significantly distorted. This was not obvious to start with, as it had been extensively repaired in the US, but the repairs masked the problems. The hood had to be
dismantled and realigned using laser tools then carefully reassembled.’ As much of the original interior detail, like trim and seats, had not survived the fire, Fiennes’ team of coachwork specialists had to analyse other examples of Graber’s period work to manufacture something as close to authentic as possible. ‘We need to recreate hundreds of details: seat-adjusters, door handles, seathinge mechanisms, external chrome body trims,’ says Will Fiennes. Wherever possible, the restoration route was preferred: ‘the windscreen frame is made out of polished aluminium rather than chrome plated brass, as are the cappings that are fitted to the doors’ top edges. It is a feature of that particular model and one we were keen to protect: they had not been destroyed in the fire but – as they are quite delicate – being able to restore them was a real achievement.’ After twelve-years of painstaking restoration from Fiennes and his team,
as well as the unwavering support of Raynsford and his family, the RollsRoyce 20/25 drop-head coupé was ready to woo again. One of the most decorated cars in history Following one of the most extensive restorations ever performed, GRW59 then embarked on a tour of the world, with appearances and wins at the world’s most prestigious car competitions, becoming the only car of her kind to win at the Pebble Beach Concours in Monterey – arguably the most exclusive event of its kind. Here she won two trophies, including the Lucius Beebe Trophy for design and style. Adding to GRW59’s accolades have been invitations to Villa d’Este’s Concours d’Elegance on Lake Como, Italy, wins at London’s premiere Salon Privé Concours at Syon House, and the First-in-Class prize at the Rolls-Royce Owners’ Club of America show in Lake Tahoe and for two years running at the RREC show at Rockingham Castle. As on industry commentator said, “few cars in the world are able to compete with GRW59’s allure: her glamour, exacting engineering detail and fascinating history are unmatched”. It was in Lake Tahoe that one of her more recent adventures took place when a bear cub, possibly attracted by the smell of new leatherwork, climbed on to the car before being bravely
chased away by security guards. The bear left paw prints but thankfully no dents. One last coincidence is the fact that, despite the continuous dialogue between Richard Raynsford and Will Fiennes over the last twelve years, they found out only two years ago that they had been to school together: a school photograph showed both men as nineyear-olds, standing side-by-side. It really was meant to be. The restorer Oxford University educated nuclear physicist William Fiennes founded Fiennes Restoration forty years ago, and is internationally renowned for being the leading restorer of Rolls-Royce and Bentley motorcars. Cars restored by Fiennes go on to win at the world’s most prestigious concours competitions, and are well known for running better following their restoration than when they originally rolled off the factory floor. In fact, Fiennes exceptional reputation explains why the cars they restore are themselves highly sought after.
Fiennes Restoration is based in Oxfordshire, England, and provides a range of restoration, coachbuilding, maintenance, servicing and storage services. You can reach them on www.fiennes.co.uk and +44 (0) 1367 810 438
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The Bryant Park Hotel functions as a landscaped outdoor lounge in popular Midtown Manhattan. The antithesis of a concrete jungle with everything you’d expect from a top hotel.
Firstly, let’s discuss location because you are where you stay in New York City. It is a decision that can define your trip and your self-worth. Ok – perhaps that’s a bit far, but nonetheless, it is important. A stone’s throw from the media, fashion, retail and transportation hubs, this independently owned and operated boutique hotel shares the namesake of surrounding Bryant Park. Located between the epicentre of all things cool – between Fifth and Sixth Avenues, the park houses textbook New York history and is one of the signature examples of the city’s revival in the 1990’s. Northfacing rooms in this 25-storey hotel will not only provide a captivating view of the park itself, but of the New York Public Library as well – the third largest library in the world and one of the city’s most understated highlights. If you don’t recognise it, you might from 1984’s Ghostbusters and 1999’s The Thomas Crown Affair where both used the eclectic styles of the library and surrounding areas as film sets. In case you’re not a book buff or have taken a break from sipping Negroni’s whilst people-watching from your room’s private terrace, Central Park is a mere 20-minute walk away, the madness of Times Square lies a few blocks up and Fifth Avenue, labelled “the most expensive street in the world,” offers plenty of opportunity to show what that Amex is capable of. The Bryant Park Hotel opened on Valentine’s Day 2001. A fitting day as every detail both inside and out was designed with love. People say that it’s what’s on the inside that matters, but British architect, David Chipperfield,
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was briefed to revive architect Raymond Hood’s 1924-built American Radiator Company flagship into a 128-room luxury hotel. Hood may have been an expert on radiator covers and Gothic skyscrapers, but Chipperfield prevailed as the master of taking something old yet groundbreaking and rejuvenating its history with respect and modernity. As the curator of the 2012 Venice Biennale, the world’s most famous contemporary art exhibition, he paid tribute to the buildings’ standout features – black brick, signature lighting and gold ornaments. Outwardly restored with sensitivity and class, the inside has been transformed from offices and meeting spaces to what a discerning traveller would expect modern yet timeless accommodation. In the 20’s, the unconventional Mr. Hood veered away from the glass towers that currently surround Manhattan and it seems his daring vision paid off because Chipperfield was able to step in, creating a timeless, classic and comfortable place to call your own – for a few nights anyway. Although the hotel caters to glamorous models, fashion VIP’s and A-listers (Madonna, Leonardo DiCaprio and Jennifer Lopez have all graced parts of this chic establishment with their
presence), the Bryant Park Hotel shuns the precious and ostentatious philosophies that have become all too familiar in the luxury hotel world. Instead of bling chandeliers and ‘look, but don’t touch-style’ interiors, Chipperfield obviously had the opposite in mind when constructing the hotel’s identity. The staff’s black attire (along with their positive and helpful American personalities) goes perfectly with the black marbled lobby; lifts are padded in red leather and barely-there rouge lighting and everything else is seamlessly sleek and unconventionally polished. As for the accommodation, the American Radiator Building turned hotel functions as a minimalist, spacious (especially for a midtown hotel), light-filled residence. Loft-style hardwood floors (complete with a few creaks and imperfections which is all part of the charm) and modern rooms are juxtaposed against luxurious yet contemporary custom finishings designed by Chipperfield and leading manufacturers, B&B Italia. High-quality materials including Oak finishes and cashmere give each room and suite an effortlessly glamorous touch while extra-large bathrooms with Olympic-sized tubs and power showers are a force to be reckoned with.
There are also plenty of modern amenities to keep one interested – high definition plasma TV’s, BOSE sound dock digital music system and Klipsch iGroove HG iPod speakers should satisfy the tech savvy. That all being said, don’t forget the great outdoors – the hotel’s resident dining and nightlife hotspots are up there with New York’s finest. New Yorkers tend to congregate in Soho or the Meatpacking District when it comes to cocktails and gastronomy, until now. The Midtown cool factor has risen up a notch with the opening of LA’s Koi sushi restaurant. Add a Californian twist and runway-esque entrance to traditional Japanese cuisine and you’re no doubt onto a winner. Combine this with the acclaimed Cellar Bar and the night is sorted. Sip Manhattans in the hotel’s vaulted ceiling gothic lounge, but not before a no-nonsense bouncer checks you’re ok to do so. As a guest of the hotel however, expect VIP treatment all the way and enough welcome popcorn to feed a small cinema. So why is there a queue around the corner? Must be the exotic cocktail list, string of amazing resident DJ’s not to mention beautiful people everywhere that people keep on coming back for.
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st r
with curves and angles rarely seen on a modern bike.
moved by the new Yamaha Midnight Star. It is a striking machine
Whether motorbikes are your thing or not, it is hard not to be
midnight
This is unashamedly a cruiser there will be no hyper-sports bike performance figures or track day stories to report. This is a good thing. In recent years the industry has become obsessed with speed and producing ever more extreme sports bikes. Whilst there will always be a market for such bikes (and manufacturers will always look for the ‘halo’ effect on the rest of their range, that such bikes produce, much as they do with sports cars), it is not what an increasing number of potential owners are looking for. Motor biking has undergone something
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of a renaissance in recent years and that has been fueled by a change in the demographic of the average biker who is now likely to be older (and perhaps returning to bikes they enjoyed in their younger days). These new bikers wanted a more rounded experience, rather than the extreme thrills offered by sports bikes. It is easy to wallow in ‘retro’ when designing a bike like this and certainly, the eye is drawn to the classic engine fins, which form the ‘V’ of the engine. That is a deliberate acknowledgement of the classic 50’s styling of Harley Davidson. There are other acknowledgements to
a bygone era in the sweeping exhaust pipes, which give the impression of lengthening the chassis further. However, without substance to back up the style you are left with an empty product that would not deliver when ridden. Happily, that is not the case and Yamaha has produced a bike worthy of its looks. It is already being talked about in biking circles as a modern classic, which is high praise given the quality and quantity of touring bikes currently available. The riding position is deliberately low and comfortable and the 942cc, air
cooled, V-twin, 4-valve SOHC engine is designed to produce high torque rather than huge amounts of power. The result when combined with the lightweight chassis is a classic touring bike (but with some very advanced technical features built in). Settling into the seat, you will find it incredibly comfortable. The seat has been designed to match the slim
fuel tank, which makes it easier to mount the bike and keep your feet on the floor when the bike is stationary. The result is a natural riding position designed to enhance comfort and control and encourage you to ride the bike for long distances. The trick that the Morning Star manages to pull off is that it is an accomplished
device with excellent handling and ride control. The 18-inch front wheel gives the bike stability and is a significant contributor to the bike’s lightweight handling, giving the rider confidence to open it up, whatever their level of riding experience. This bike wants to be ridden, which is the best compliment you can pay it.
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a cut above An enchanted garden comes to life. Taking its name from the Latin word for ‘bloom’, Floresco has a lyrical and regal character that echoes the symmetrical blooming motif of these diamond and sapphire pieces. Beautifully crafted in white and rose gold they are as bewitching and precious as the bloom that inspired them. Creative Director Elizabeth Galton has taken an original motif from the Mappin & Webb archives and reinvigorated it an intriguing way. The collection of diamond and sapphire pieces, each beautifully crafted in white and rose gold are as bewitching and precious as the bloom that inspired it. The flower is exploded into multiple forms, a series of dreamy repetitions, as if seen through a kaleidoscope. The delicate symmetry of the motif becomes an exploration and an endless source of fascination as it is mirrored or juxtaposed within each piece. These unusual jewels seem to have been conjured by sprites and fairies, to be worn at an enchanted woodland ball. At the most extravagant end of the spectrum are Mappin & Webb’s elegant statement pieces in white diamonds and sapphires. A white gold bombe ring hand set, with 250 sparkling diamonds and a stunning brilliant-cut vibrant blue sapphire set at its centre, is a glamorous flower bomb for the finger. An enchanting pendant is a dazzling addition, perfect for cocktail hour. The exploded motif showcases 1.5 carats of diamonds and 3.62 carats of intense blue sapphires. The flower is suspended from a delicate white-
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gold double chain adorned with 14 brilliant-cut sapphires and a beautiful diamond-and-sapphire clasp. High jewellery pieces include an ornate cuff that is a wristful of illumination. Embellished with repeated motifs that radiate around the wrist, their strands sparkle with 10.10 carats of brilliant cut diamonds and 28 pear shape and round brilliant cut sapphires at 5.35 carats. Its companion pieces include a stunning necklace, a perfect shimmering circle that drapes beautifully around the neck, and features twenty-two flower motifs with a total of almost 10 carats of glittering diamonds, and a pair of triple-drop earrings designed to shimmer and shine with every turn of the head. Three sparkling diamond-set motifs, each with a round brilliant-cut diamond at the centre, ascend in size from glittering lobe to tip, totalling 2.13 carats of shimmering diamonds. The perfect day-to-night pendant sees the motif reinterpreted in a modern, graphic form. Suspended from a fine chain, the exploded flower has an open centre and petal strands hand set with 0.53 carats of diamonds. In its simplest daywear form, the flower motif brings its magic to half and full diamond set earrings and pendants. A feminine celebration band is a perfect
contemporary addition to any modern woman’s jewellery box, while an exploded ring sees the motif take on a more sculptural form with overlapping motifs forming an elegant threedimensional flower. RRP £3,450 About Mappin & Webb Mappin & Webb has an undisputed heritage of excellence in the craft of silverware and fine jewellery, which has been at the heart of affluent English society for over 235 years. Royal Warrant holders since 1897and marking some of England’s most significant cultural moments, today we are proud to maintain the warrants as silversmiths to both Her Majesty The Queen and His Royal Highness The Prince of Wales. Long-standing Mappin & Webb master craftsman Martin Swift is honoured to hold the position of Crown Jeweller to Her Majesty The Queen. Renowned for combining timeless craftsmanship with superior quality and contemporary design, Mappin & Webb produces everything from exquisite jewellery pieces to elegant silverware, watches, glassware and unique lifestyle accessories. Mappin & Webb boutiques in London include Regent Street W1B 5SF, New Bond Street W1S 4BP and Fenchurch Street EC3M 5DF www.mappinandwebb.com
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hotel
greenwich
to detail the hotel retains many of its original features whilst incorporating a modern contemporary feel. Classic Styling with a Contemporary Twist The 145 rooms have been tastefully designed, incorporating style and comfort. In perfect balance, each room is equipped with the latest technology whilst acknowledging Greenwich’s fascinating past and present in harmonious synergy. From wonderful canvas prints of local views to incredible timelines of Greenwich’s royal history inscribed on the en-suite
takes you back in time in intimate and romantic surroundings. With locally sourced ingredients that are the freshest available, change with the seasons and are presented by the chefs, nobody can fail to miss the hotel’s enthusiasm for food and presentation. Along with spectacular bespoke cocktails, a superb afternoon tea and a stunning selection of champagnes, The Greenwich London Hotel is the perfect place for food lovers to flock. Superb Local Connections The Greenwich London Hotel is very proud to have been appointed the
class location ideal for corporate meetings and events. The 04 Conference Suite and Boardroom feature the latest technology with capacity ranging from an intimate 16 through to a reception of 100. The hotel offers an exciting range of incentive, training, team building and meeting packages that make the most of the hotels facilities and location. Combining internal and external options, they cover everything from a walk over the 02 Arena to public speaking training through the medium of comedy. Corporate dining options can be equally diverse, whether it’s a
doors, The Greenwich Hotel brings the local heritage to life. Along with state of the art bathrooms with relaxing water jets, each bedroom and suite in The Greenwich Hotel is equipped with luxurious extras and finer details. Nth Degree Members will love the hotel’s Privilege Bedrooms and penthouse suite on the top floor, with stunning views of London and Greenwich through the 2 storey glass roof extension. A Passion for Fine Food Set in a beautifully restored Firearms Shooting Gallery, the hotel’s restaurant
official preferred Hotel of the 02 Arena. As the closest luxury boutique hotel situated just 20 minutes’ drive away, it’s the ideal choice for anyone looking for luxury whilst visiting London or the O2 Arena. With their very own VIP 20-seater suite, The Greenwich Hotel can facilitate direct access to VIP tickets to over 200 events a year for hotel guests. Mix Business with Pleasure As if their food offerings alone weren’t enough, The Greenwich London Hotel offers diverse packages and a world
working lunch or an elegant fine dining experience at the end of the day. Guests visiting The 02 Arena are also welcome to take advantage of the hotel’s transfer service, offering travel both to and from the arena. Along with professional management and staff under the keen eye of Lady Delves Broughton, The team at the Greenwich London Hotel are committed to excellence and look forward to welcoming Nth Degree Members up the red carpet and into their luxurious home from home.
Nestled in the recently appointed Royal Borough of Greenwich, and situated in the heart of a World Heritage Site, The Greenwich London Hotel offers unrivalled charm and luxury just 15 minutes out of central London. The Nth Degree is honoured to welcome Lady Delves Brougton, the owner of the establishment, as a new member of the club. Ideally located for visiting London’s O2 Arena, The Cutty Sark, Royal Observatory and Planetarium, this discrete boutique hotel offers a combination of timeless elegance and luxurious home comforts in London’s trendy South East district. Nth Degree Club girls India and Jess had the pleasure of visiting the hotel themselves and can vouch for the high quality personal service delivered with warmth and passion. Operating under the Mercure brand, The Greenwich London Hotel invites its guest on a journey of indulgence. Foodies will love sipping fine wines and cocktails in the
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O1 Bar before enjoying inspired dining from our executive chef and his team. Bathed in History Dating back to the 1930’s this amazing piece of architecture was originally commissioned by the Metropolitan Police and gained professional recognition in 1946 when the building was awarded a RIBA Bronze award for design. From its early beginnings as a police section house, this landmark building has undergone a stunning transformation to give Greenwich its first Boutique styled Hotel. Lovingly restored by Lady Delves Broughton, with the greatest attention
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the galvin brothers
As honorary members of The Nth Degree Club and proud stockists of The Nth Degree Book, we put the spotlight on The Galvin Brothers and their outstanding joint success in the world of fine dining and hospitality.
Chris Galvin’s career has spanned 30 years working, and is the older of the two brothers. Originally inspired by the cooking of his grandmother, Chris started in a small neighbourhood restaurant in Essex as a pot washer for Anthony Worrall-Thompson, before joining the brigade at The Ritz Hotel in London as a young Commis. His talent, enthusiasm and dedication were soon spotted by acclaimed Chef, Paul Gayler.
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Paul brought Chris into his kitchen brigade at Inigo Jones before recruiting him again many years later at The Lanesborough hotel as Executive Sous Chef. Inspired by his older brother, Jeff also started his career at the same small neighbourhood restaurant, where Chris once washed the pots. After completing catering college, Jeff joined The Savoy hotel as a young commis and progressed to Junior Sous Chef at David
Levin’s Michelin-starred Capital Hotel. His Michelin-starred experience led to his appointment at Marco Pierre White’s three Michelin-starred Oak Room, where he became Head Chef. In September 2005, the brothers joined forces to launch their own venture, Galvin Bistrot de Luxe, which immediately became a firm favourite with both foodies and journalists alike. After such critical acclaim, Chris and
Jeff went on to launch the now-famous Galvin at Windows on the 28th floor of the London Hilton on Park Lane. By 2010, the brothers had also opened their City restaurant La Chapelle and received their first Michelin star for Galvin at Windows. Having taken London by storm, the brothers decided to take their famous cuisine further afield to the beautiful city of Edinburgh. In 2012 they set launched The Pompadour by Galvin
and Galvin Brasserie de Luxe found in the Waldorf Astoria Edinburgh -The Caledonian Hotel on Princes Street. Today Galvin Restaurants is a family run collection of a staggering 7 seven French restaurants. Each one is unique whilst sharing a common theme; the desire to offer high quality French cuisine, served in luxurious surroundings. In just 9 years, the Galvin brothers have achieved outstanding success yet still remain
passionate, grounded and very much down to earth. The Galvin USP is ‘family’ and the presence of Chris and Jeff in the restaurants. That is something they guarantee will never change. The Nth Degree Club thanks Chris and Jeff Galvin for all of their support and wishes them the best of luck with their future restaurant endeavours. We can’t wait to see what they’re going to do next!
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Interview Andie Jones Words Jessica Gibson
Music and motorcycles don’t typically go hand in hand, but they certainly do for James Toseland. Andie Jones went to meet with the Yorkshire lad that combined two passions, climbed two career ladders, and found love along the way.
Northern Soul Born in Doncaster and raised in Sheffield, James Toseland is a Northern bloke with a success story that has taken him out of Yorkshire and around the world. “The music started at first because my Grandmother played the piano. I started lessons when I was eight and absolutely fell in love with it” he said. James subsequently moved in with his grandparents after his parents divorced when he was young. Discovering a New Passion It wasn’t until his mum introduced her new motorbike-riding boyfriend to him, that James first discovered a fascination for motorcycles. “He bought me a motorcycle for Christmas and all of a sudden I was a lot cooler
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in school than just James playing the piano. That’s where the music and motorcycles originally started”. At the age of 16, James signed his first deal to go into World Championship Racing. By this time, he was attempting a balancing act to maintain both of his passions. Music and Motorcycles “I was still having private piano lessons whilst I was racing. I was grade six and still enjoying playing whilst racing most weekends”, he said. It wasn’t until James started to travel for his races that he realised he couldn’t be around for his piano lessons anymore. “At this point I realised I could either do two things good, or one thing bloody good”, James said. He subsequently chose Motorcycles!
Going Full Throttle James had won his very first year of road racing at the tender age of just 14. “I was just naturally good at it, I can’t really tell you why. But I was a very competitive kid, so motorcycling was perfect way to channel my energies”, he said. At the peak of his racing career, James was being flown all over the world to compete in races staying in luxury hotels. “My favourite race track was Phillip Island in Australia. It’s an amazing track and an amazing place, I loved Australia”, he recalled. When asked about his most memorable moment from his racing career, James told me it was “lifting the trophy twice as a world champion, crossing that line and knowing that
your name will be in history”. The Closest Thing to Crazy James also has music to thank for finding love with his wife, famous musician and singer-songwriter, Katie Melua. James recalls “I took my mum to see Katie’s gig in Sheffield for her Christmas present. We were on the second row”. Unbeknown to James, Katie’s piano player Jim Watson spotted James in the crowd. It turned out that Jim is one of the biggest motorbike racing fans on the planet. As he was playing, he spotted me in the crowd, went back stage and said, ‘you’ll never guess who was in the crowd tonight’. Katie wasn’t bothered as she isn’t in to sport or anything. So he emailed the office saying he was Katie’s piano player
and they forwarded the email on to me personally. I saw how good he was, he was amazing. I was obviously checking out Katie for most of it. But I emailed him straight back and said would be great to catch up. We met up and I came to another one of his gigs and he invited me back stage and I was sitting with the band. We were having a bit of banter all laughing and joking and then Katie came in with her hair and makeup girl and we just started chatting. At the end I said to Jim I’d take him on the back of my motorbike around a track, to which Katie said what about me? I went away to arrange things for the ride, we had each other’s numbers so it all went from there really. The funniest thing was going to my mum’s
saying I’ve got a new girlfriend and I’m going to bring her up soon. I told her I met her at the Katie Melua concert and she didn’t catch on. She said ‘well she can’t come next week as there isn’t any carpet on the stairs’ A fall from Grace In 2011, James tragically endured a motorcycle accident that dislocated his right wrist, leaving him with no movement to twist the throttle on his bike. “It became too dangerous for me to ride so the decision was made for me to retire”, James said sadly. “I knew that finishing tenth every weekend would have been more difficult than not racing at all”. With his competitive streak still fully intact, being anything but number one wasn’t an option for James and sadly that was the end of a
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20-year motorcycle-racing career. Rediscovering Music Ending his motorcycle career left James seeking a new avenue to vent his passion and drive. Naturally, he found himself drawn back to music, but it wasn’t until he met a man called Toby Jepson that James really found his niche. “From meeting Toby our two worlds just collided”, he explained. They spent about eight months co-writing songs together. “I’d lost something that I loved doing. It was difficult starting again looking at the bottom of the ladder up, but it was an amazing journey”. Toby’s Story ‘I was in a band called Little Angels, a very successful rock act back in the late 80’s and early 90’s. I was with Ronnie James Dee and his band before he passed away. I’ve been in the music business all my life’ Toby said. ‘I think the important point about all this is that this rock and roll business is utterly unforgiving. You’ve got to be great. It’s a lifestyle choice and you’ve got make those decisions accordingly and you’ve got to be really serious about it. I completely understood James’s situation at the time. Having had to give up something that he loved so much, I could relate to that. With Little Angels, we finished at a sold out Royal Albert Hall concert and we had a number one record, sold three million of them actually. As the band came to a close we all fell out, the management fell out and I ended up waking up the next day thinking, what the fuck happened there? James’ story really resonated with me and the songs just started tumbling out of us when we got together. James and Toby co-wrote all of the
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songs. Toby tells us ‘There are 11 tracks on there and it’s called Renegade. It almost does an auto biography by reading the names on the tracks. When I look back there is no wonder all of these songs came out of us. World Record Attempt This year James was set to try and break the world land speed record on a motorcycle. I asked him about it. ‘Well the current record is 376 mph and we are attempting to go over 400mph, but due to my tour schedule this year, it has been moved back to 2015 now. The motorbike is amazing! It has a Rolls Royce helicopter engine inside it and I’m sitting just at the front of the engine, so it’s like riding a big engine really. It’s at Bonneville in America on the Salt Flats and because of my wrist issues I use an adapted throttle mechanism’. With his new album, beautiful wife, gigs this year with Status Quo and a world record attempt in the pipeline, James isn’t short of things to do. James says “Now I have another part of my life and my memories will be of racing, lifting trophies, travelling around the world. I achieved all this coming from a small village in Yorkshire where most people don’t even own a passport”. James Toseland proves that anything is possible with a bit of killer drive and one hell of a competitive streak and we will definitely keep you updated with the World record attempt in 2015. To hear the full interview please go to: www.theplayer.co.uk and tab to interviews For more information on James’s tour dates and the new album please go to: www.toselandmusic.com
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horse power meets girl power The Nth Degree Motorsports Editor Rebecca Jackson gives the club an update on her professional racing escapades and life in the fast lane. A lot has happened since I last wrote for members of the Nth Degree Club only a matter of a few months ago. Project Le Mans is still steaming ahead and right on track, excuse the pun! After winning the BRSCC Production Boxster Championship last season, a new year has seen some changes to the car. Title sponsor Turtle Wax and the all the members are keen to see what the dream of racing at Le Mans in 2016 achieved, so it was a good opportunity
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to enjoy a staff day out at Silverstone. Home of the British Grand Prix, they watched me pedal the Boxster to a strong 3rd place finish. 30 employees enjoyed hospitality in the prestigious Brooklands suite. This season has seen a debut of 4th place followed by two podiums, a 3rd and 2nd place to bring home more trophies to add to the collection. New challenges the team face are longer races lasting 45 minutes as opposed to the 20-minute
That is the perfect lead to announce that I am honoured to be a Michelin Inspirational Woman for a 3rd year running and am very keen to use my career and education to help guide young girls toward their chosen path. In October, I will be talking to schoolgirls aged 12 to 15 and help to inspire them for the future. Michelin also continues to inspire me, as I was a guest at Le Mans 24 Heures again this year. Most of the teams run with the premium tyre brand, not just for performance, but also for longevity because it means fewer pit stops and therefore less time in the pits. As an endurance race, this is an essential part of winning. All of the LMP1 class (top class) use Michelins and that forms part of the reason why so many tyres are brought to the prestigious French race – 8,000 tyres are available across the 47 teams using them. It was fascinating to
extremely exhilarating to drive! The Telegraph commissioned a video of my drive and managed to edit it at almost an equally fast pace, appearing on the Telegraph Motoring website within 24 hours. My next set of wheels for the day was a Porsche Cayman GTS. It was not difficult to see how it won Sports Car of the Year alongside its sister, the Boxster. The latest mid engine offering from Porsche has all the years of Motorsport heritage to back it up. With its engine mid mounted and rear wheel drive, the Flat 6 sounded beautiful as I opened it up on the climb to the top of Goodwood Hill. The GTS guise features stiffer, lower suspension, larger intakes - which scream this German machine means business – and a more powerful engine, for those that like a bit more ‘sport’ in their sports cars. Alongside this fast driving and powerful cars, there is a more lady-like side to
view the action from the commanding view of a helicopter chartered especially for us. The circuit is 13.6km in length, some of which is on road. The next big event on the diary was Goodwood Festival of Speed. I was asked by Ariel to drive the supercharged power rocket that is the Atom fitted with the Honda Civic Type-R engine. Being rear wheel drive and accelerating from 0-60 in just 2.5 seconds, it was
me, so when I was asked to take part in the Celebrity Just Dance competition, it was accepted with eagerness. The event takes place on Saturday 13th December 2014 in Milton Keynes after three months of training with a professional dance partner. Tables will be available for Nth Degree Club members, with funds being raised for McMillan & Keech Hospice. Finally, my commitments with the
Telegraph have been increased; being a regular contributor as well as reviewing cars for the quality newspaper title both online and in print means that June 2014 was the last month that I reviewed cars for Carbuyer. After a fantastic two and a half years with the website that sees 3 million hits a month, it is a very exciting opportunity to embark on a new adventure with the best quality newspaper in the country, not to mention provide a firm platform for Project Le Mans and its associated parties, as my journey is followed with avid interest. Thank you for reading.
www.rebeccaracer.com Follow Rebecca on Twitter at @rebeccaracer
sprint races. These longer races come as we move closer to the goal in 2016 as well as honing the car’s ability after a number of upgrades. These include a fully adjustable British built Quantum Racing Suspension system, engine rebuilt by Dorset specialists JMG Porsche and set up on local firm CFM Engineering’s rolling road, eye popping brakes also British built by HiSpec Motorsport and extremely grippy Pilot Sport Cup Michelin tyres.
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Jason Li lifts the lid on Chinese High Net Worth Individuals in London by revealing the cultural trends attracting this ever-growing population in our Britain’s capital.
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would pay particular attention to things such as safety, children’s education
How To Tap into the Chinese HNW Population in London More and more businesses are increasingly trying to tap into the Chinese High Net Worth community in London. Simple changes can make your business and it’s services a lot more friendly to Chinese, including the following; • Accept Chinese payment methods e.g China UnionPay Credit card (Over a quarter of Chinese travellers feel this is a key area for improvement and are more likely to spend in places that accept their payment methods). • Improve the provision of Chinese translated items such as marketing materials and websites (this is particularly crucial for hotels and restaurants). • Hire Mandarin speaking staff (especially in hotels, shops and restaurants). • Provide cultural awareness training to staff
and appreciation of their prospective properties. For investment purposes, Canary Wharf has become one of the most popular areas for Chinese buyers in the past few years. Outside London area, they prefer Kent, Cambridge and Oxford area. Shopping Habits As well as spending their money on property and fine dining, the Chinese High Net Worth population in London love to shop. They most commonly favour London’s most famous Luxury Goods department stores and areas including Harrod’s, Selfridges, Liberty of London, Harvey Nichols, Fortnum & Mason and of course, Bond Street.
• Optimise your business’ social media channels by using Sina Weibo and Wechat (more than a quarter of Chinese travellers use social media to help them make decisions on holiday destinations) • Adapt facilities and services to more extensively cater to the Chinese customer. Key Events for Chinese High Net Worths in London • Middle Autumn Festival in September • Chinese National day’s on 1st of October • Chinese film festival in November • 2015 New Year on • Chinese New year on 19th of February
The Art of Networking There are three large High Net Worth networks in London that are popular with the Chinese population; CBBC (China-Britain Business Council), China Enterprises Association in Britain and The London Chamber of Commerce Chinese Business Association. A few Chinese networking hotspots also include the Chinese Embassy, 10 Downing Street, The House of Lords, and House of Commons. They also favour Private Members Clubs such as the Royal Automobile Club. Chinese in The London Property Market As everyone knows, London is one of the most attractive targets for foreign property investors, especially for Chinese buyers. Chinese millionaires and immigrant housing investors favour the most exclusive areas such as Knightsbridge, Chelsea, Mayfair and other South West London areas. They
Doing Business Chinese people love eating whilst doing business. In traditional Chinese culture, dining has played a vital role in social gatherings and events over five thousand years. Likewise, most business seems to be done on dining tables. The pastime of dining is a platform for conducting business deals, building up relationships and showing respect and sincerity. When doing business with the Chinese population, meals and banquets are essential concepts that cannot be ignored. However, modern dining atmospheres with hustle and bustle wouldn’t be suitable for Chinese business activities due to the noise and overcrowding. Chinese business
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individuals like to do business in private, peaceful surroundings, making private dining rooms and spaces ideal. Favourite Restaurants Most Chinese High Net Worth individuals tend to favour fine dining restaurants when eating out, doing business or entertaining. These can be both Chinese and Western restaurants. Michelin Star and AA Rosette restaurants are always the first option, not only for the quality of the food and service, but also to represent their social status and identify. As well as this, dining at London’s top Michelin star restaurants may create potential opportunities with international businesses.
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Nth Degree Dubai Need Content
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seventh heaven
The Reserve at Al Barari, meaning wilderness, is an exceptional collection of 28 high-end villas located in the royal enclave of Nad Al Sheba in Dubai.
The development has been honoured with the prestigious titles of Best Property Single Unit, Arabia, Best Property Single Unit, Dubai, and Best Interior Design Show Villa, Dubai. The wider Al Barari estate meanwhile, within which The Reserve sits, has been awarded Best Development Multiple Unit, Dubai. The Reserve The ground-breaking development of the Reserve, only 10 minutes drive from downtown Dubai, features bespoke interiors set around six botanical themed gardens, a secluded sanctuary in the desert and an unrivalled feature in the region. These verdant gardens facilitate a sense of security and kinship between neighbours, and suggest the changing priorities and evolving tastes of the city’s affluent buyers. The Vision First envisioned by Emirati businessman Mr Zaal Mohammed Zaal in 2005, Al Barari is the flagship development of the Zaal family. Mr Zaal explains “It is not about being the biggest or the brightest
or the first, it is about the subtle details that differentiate the ordinary from the extraordinary.” Al Barari was designed to be a true desert oasis with 80% of the development’s 14.2 million square feet made up of green, lush space that envelopes the 189 luxury-villas. The Reserve at Al Barari meanwhile, comprises 28 high-end bespoke villas that can be developed on a bespoke basis. A total of 34 themed gardens with over 16.4 kilometres of naturally landscaped lakes, freshwater streams, cascades and waterways make Al Barari the lowest density development in the UAE and more akin to a botanical garden than a residential community. Garden maintenance and landscaping services are all provided onsite by Al Barari’s partner Greenworks. Ashjar The pioneering residential and lifestyle development in Dubai, Al Barari, has revealed plans for its latest stage of
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development, Ashjar at Al Barari. The collection of spacious residences is a continuation of Al Barari’s enduring vision of integrating high-end living with a natural, green environment, simultaneously offering residents the utmost privacy and a true sense of community. Ashjar, meaning “trees” in Arabic, is comprised of 300 apartments arranged in low-density formation, positioned around Al Barari’s famed landscaped gardens, which make up 80% of the 360acre estate. Ashjar forms part of the development’s hugely successful second phase, Seventh Heaven at Al Barari, a collection of residences that was 95% sold in just two days when brought to market in February of this year. ‘Since its inception, Al Barari has set itself apart from every other development in Dubai, and Ashjar exemplifies our unique approach. We have drawn on our experience from developing the estate’s
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previous chapters and I am very proud of this next phase.’ commented Mr Zaal The Ashjar apartments, which go on sale at the end of April, are available in three styles offering distinct architectural and design features and are housed within structures of five or six storeys. Many apartments offer spacious terraces which allow for harmonious ‘indooroutdoor’ living, whilst the residences on the higher floors offer views of the desert and central Dubai, including the
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landmark Burj Khalifa tower. As well as benefiting from easy access to Al Barari’s verdant gardens, secluded walkways and lakes, the residents at Ashjar will also benefit from shared sporting and social facilities including pools, children’s play areas and underground parking. A five-star spa will open later this year and the estate’s organic restaurant, The Farm, offers homeowners an informal and friendly all-day dining venue.
Homes at Ashjar will be released for sale on 26th April, with a twobedroom show home available for viewings. Ranging from one to three bedrooms, prices start at AED 2.5 million for a residence totaling 1,600 square feet. For further information, please contact info@albarari.com or call +971 4 388 6030 www.albarari.com / www.thereserve.ae
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Savilles Need Content
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Dame Emma Jane Brown is an ex International show jumper, philanthropist and all round adrenaline Junkie. With a sporting career representing Great Britain in 13 Nations Cups which taking her all around the globe, a fighting spirit that got her to the top of Africa’s highest mountain, Emma Jane is a whole lot more than your average Dame.
It was an informal affair when The Player’s Andie Jones and Dame Emma tucked into a spot of lunch in London’s Soho. As a once professional show jumper that has had her fair share of ups and downs, Andie was keen to find out more about the huge curveball that tragically struck at the height of her equestrian career. The Unexpected ‘When I was about 30 I had to stop my career due to getting an allergy of my horses’. Having ridden horses since the age of three, I couldn’t believe my misfortune when I was told I had developed an asthmatic allergy to the animal I held most dear. To get an allergy all of a sudden at my stage was rather unique and I had to stop at my peak . It was a bit of a smack in the head to say the least’. Despite all of her efforts trying different allergy medications, Emma Jane admitted, ‘with the damp, the hay and the dust maintained on the horses, it got to a point where my breathing was so bad that I had to stop’. Reflecting on her final competition she said ‘I finished at the top and had won the Royal Windsor Horse show. When I won
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Words Jessica Gibson Interview Andie Jones
there aint nothing like a dame
I knew that was the last time I’d ever go into an arena and compete again. After that, mentally I just walked away’. Life After Show Jumping Dealing with the heart breaking reality of giving up the career she was fully committed to was beyond devastating for Emma Jane. ‘It was a bit of turmoil for me to deal with, and still is really. It’s something I’ll never get over’ she explained. As life went on without show jumping, she struggled to analyse what she could do next, as horses was all she ever knew. ‘I woke up every morning and went to sleep dreaming about them’. Eventually she decided the only way to truly move on from the world of horses she knew and loved was to cut herself out of it for a while by moving to Spain. Whilst in Spain she got into property management. ‘It was totally out of my comfort zone but gave me something to get my teeth into’. She recollects. Whilst she enjoyed the laid back Spanish life, she still missed the excitement of her competitive sporting pursuits. Upon reflection, she said ‘it was such a good contrast that I learned to adapt. But there was no adrenaline. There was no buzz’.
Equestrian Opportunities As the years went by, she discovered other things allowing her to dip her toe back into the equestrian world without actually getting back in the saddle. ‘I did some show jumping commentary for EuroSport and Sky Sports which was nice. I knew I couldn’t get in the ring to compete but it made me feel like I was nearly there’. As well as her commentary work, Emma Jane has also started writing about equestrian sports for a number of regional magazines. One equestrian opportunity that has really sparked her interest has been working with disabled children at the Riding for the Disabled Association (RDA). ‘The connection between an animal and a human is a one off. So to see a severely disabled child find a bond with an animal is just truly amazing’. The Knighthood and The Climb. With a knighthood and the triumph of completing one of the world’s greatest physical challenges, 2012 was somewhat of a turning point for the ex Show Jumper. ‘Last year I climbed Mount Kilimanjaro, right to the top. I’m a Dame who likes living on the edge!’
she joked. Admitting it was probably the hardest thing she had ever done in her life, she explained ‘people don’t realise how much it takes to climb up there’. Despite being faced with severe illness linked to her asthma 40 minutes before the summit, she pushed through. ‘You just want to get to the top because you’ve raised money for the charity and you owe it to yourself’. 2012 also saw Emma Jane’s outstanding accolade of a Knighthood, which took place in Malta. ‘It’s a real honour, I feel very proud and people are beginning to see my profile and see me for my past victories. It takes a while to get used to it, as I’m just me!’ Taking the words straight out Andie’s mouth, she finished with, ‘But I suppose, there’s nothing like a dame is there?’ We couldn’t agree more. Dame Emma Jane is soon to launch her newest business venture, EJ Events, which will offer VIP access to high profile events and experiences together with a luxury concierge service. For any further information or to support Emma Jane in her charitable causes: www.emma-janebrown.co.uk
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paradise Unchartered territory is hard to find these days, especially in the Med. But Sardinia’s newest hotel sits on a rural plot of heaven, where nature and luxury exist in perfect balance. Words Jessica Gibson
On an island that has been synonymous with the rich and famous for decades, Sardinia seriously knows how to cater for the discerning traveller. Many of these travellers make up the jet set crowd of the sparkling Costa Smeralda. With its super-yacht packed marina, immaculate terracotta streets and more designer boutiques than you can shake a stick at, the island has very much been about materialistic luxury...until now. ‘Hotel La Licciola’ is part of the Sardinian family-owned Delphina Hotels & Resorts and is the group’s newest arrival at the 5 star Delphina Resort Valle dell’ Erica Thalasso & Spa. Opened in May 2013, it is a new hotel with fresh thinking behind what they consider to be true holistic luxury. At La Licciola, luxury isn’t measured on thread count or vintage dates on a bottle, but on the exclusivity of seclusion, privacy and wellbeing. A World Of Its Own Sprawling across the unspoilt north east coastline, La Licciola looks out across the rugged Archipelago Islands of Sardinia and the nearby isle of Corsica.
Even before arrival, the rural journey from Olbia Airport to the resort makes you realise how secluded this place really is. Such feral coastline without a single sign of life form is the first thing that evokes the feeling of total escapism. There’s no other building as far as the eye can see. As soon as you lay eyes on the devastatingly blue sea, you’ll be sold. Combined with the Mediterranean sunshine and gentle coastal breeze, it’s enough to melt the stresses of even the most highly-strung workaholic. Understated Luxury La Licciola resort is scattered throughout charming wild gardens, terracotta alcoves and winding pathways and it doesn’t take long to get a feel for the place. Instead of immaculate lime green foliage pruned to within an inch of its life, nature is encouraged to grow around the resort, giving it a naturally tranquil atmosphere. All of the construction and features of the hotel were made using traditional Sardinian materials and craftsmanship, which is why it holds so much earthy and rustic charm.
At the top of the resort lies the light, bright and airy reception hall and restaurant. Connecting is a sun terrace with chic white seating areas and prime views of the Archipelago islands. By night the terrace is transformed to a Mediterranean hub of tranquillity where Aperol spritzers are sipped with a backing track of live acoustic music. Venture higher still and you’ll find a secret roof top infinity pool tucked well away from the main pool complex. Come nightfall coloured floating lights drift around the pool creating a playfully chic effect. It really is a feast for the senses. Suite Success In keeping with the theme of understated luxury, the suites perfectly align with the ethos of the rest of the resort. Whilst each suite is light, bright and extremely spacious, they are all individually decorated and maintain that all-important essence of rustic Sardinia. Stealing the show is the Presidential Suite, with its stunning private pool, expansive terrace, and duplex layout. For the many A Listers and high profile guests that arrive at La Licciola, the
Presidential Suite is their first choice. But there’s no such thing as a standard room in the resort, as each one comes with immaculate attention to detail, decadent shower rooms, heavenly beds, and incredible sea views. The Ultimate R&R At the very heart of the resort lies the Thalasso Spa Centre, somewhere that the staff and Delphina family are evidently extremely proud of. As you walk through the doors, the ambience of tranquillity calms you instantly and the clear blue thalassotherapy pools are in sight. Consisting of 4 fresh water outdoor pools of varying temperatures, the idea behind the thalassotherapy is to move from the warmest pool to the coldest to help improve circulation and improve muscle tone. Along with cascading waterfalls, powerful water jets and panoramic views of the ocean, it’s a must-do at La Licciola. Combine the experience with a blissful spa treatment and leave feeling rejuvenated and revived.
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Dine Like A Sardinian AAs with any five star luxury resort, the food on offer has to be a cut above, and La Licciola certainly doesn’t fall short. All five of the restaurants put local and fresh ingredients at the heart of their culinary concept and whether you’re dining buffet or a la carte; you can expect the presentation of a Michelin starred chef. A must-try is the traditional a la carte Sardinian restaurant nestled away at the very peak of the resort. Guests can experience a five course tasting menu of the island’s local cuisine whilst looking out over the glittering coastline. Tantalising anti-pasto is followed with local dishes such as Zuppa Gallurese (cheese and stale bread) and Ghisatu (slow cooked mutton in ragu stew). A highlight of the meal is the giant home made ravioli, which is made with a traditional method right in front of you before it is served. For those really looking to up the anti on the dining stakes, intimate beachfront
dining is available on selected nights of the week at the resort. This proposalworthy setting is hidden down a long and winding candle-lit path that opens out onto a secluded beach. Only a few tables line the shore and fresh seafood and champagne is immaculately served as part of the unique dining experience. With a growing trend of luxury travellers prioritising a genuine sense of well being over a genuine bottle of Dom Perignon, La Licciola has opened its doors at exactly the right time. Join the new wave of holistic jet setters and experience it for yourself. Just be prepared that you may not want to come home. Nearest Airport: Olbia (55 km) / Alghero (130 km) Prices for standard double start from £1400 for six nights Resort Valle Dell’Erica Thalasso & Spa Valle Dell’Erica Santa Teresa Gallura SARDINIA For more information or to book visit: www.delphina.it
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This spectacular evening of fashion was an
weekend at the Abu Dhabi Grand Prix for
in store event at The Otto Uomo showroom
members last year in November 2013. The
in Mayfair. Tony Giallonardo, Owner and
race was watched from the famous Yas
Founder of Otto Uomo is a member of the
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Turner CBE, John Williams MBE of The Ritz
Bob Walton MBE and his wife Donna
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Monaco Grand Prix for the third consecutive year running in May. With prime position on members came to watch Will Stevens race The Nth Degree Club car in the Caterham This year was the first year the club also hosted a dining event for members during
Moet Hennessy wanted to showcase their products to members in a creative and memorable way. The catering was kindly provided
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which is ran by Nth Degree member Mark Mosimann. The menu was created to match the wines and cognac perfectly and the highlight of the evening involved opening the Nth Degree Club-engraved bottle of Paradis
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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
VOLUME 02 ISSUE 03 THE NTH DEGREE
Issue 0302 Volume 0202 Summer Issue Volume Winter 2014 2013 Priceless, however, where sold UK £75 USA $150 Euros100
SUMMER 2014 THE WORLD’S LEADING PRIVATE DINING ROOM GUIDE
THE WORLD’S LEADING PRIVATE DINING ROOM GUIDE