Issuu

VOLUME 04 ISSUE 05 THE NTH DEGREE

SPECIAL EDITION

Issue 05 Volume 04 Winter 2016 Priceless, however, where sold UK £75 UAE Dirham 450 USA $150 Euros100

WINTER 2016 THE WORLD’S LEADING PRIVATE DINING GUIDE

THE WORLD’S LEADING PRIVATE DINING GUIDE

Robert Walton MBE Founder, Nth Degree The Club was founded by Robert Walton MBE. Robert is one of the most recognised and respected figures in the global hospitality industry. He is President of the Restaurant Association of Great Britain and a Director of the British Hospitality Association. Robert trained as a chef at The Savoy, London and has unique personal experience and knowledge that has created the concept, which is The Nth Degree. Robert’s little black book includes some of the world’s most famous and celebrated chefs, which allows him to have access to the world’s leading and most sought-after private dining rooms. By joining The Nth Degree, Robert opens the door to this world for his members. Geoff Brown Managing Partner, Nth Degree Geoff is the former Chief Executive Asia of DDB, the world’s largest advertising agency. His international clients included; McDonald’s, Seagram, and Mobile Oil. He was a member of the advisory board of Star TV, leading to its sale to News Corp. He is a former Non-Executive Director of British American Tobacco and several other publicly listed and private companies. He has worked in London, Hong Kong, Singapore and Australia. Geoff joined the Nth Degree as Managing Partner at the beginning of 2016. Sheckie Lucus-Box Membership & Events Director, Nth Degree London Having joined the Nth Degree in 2015, Sheckie has spent the last year overseeing all aspects of Membership and Events within the Club and has established firm relationships with both the members and brands we work with in that time. With a background in luxury hospitality, having previously worked for the likes of Brompton Brands and Grace Belgravia, this role within the Nth Degree family was a natural career progression. Sheckie is responsible for shortlisting all of the private dining rooms for the London guide, liaising with the venues and ensuring each Nth Degree event runs flawlessly.

Callum Walton Music Editor As the drummer of up and coming UK band The Parades, music is Callum’s biggest passion. With an in-depth knowledge of the music industry, Callum oversees all the music and entertainment features within the book. Growing up at Trunkwell House, a popular wedding venue in Berkshire, the world of hospitality is in Callum’s blood. Brett Burbridge Art Director A lover of all things design, Brett has worked on the creation and implementation of wealth and brand identites for large corporates. When not co-directing his design agency bp design, he can be found illustrating his favourite children’s books Harold & Franklin which he produces with Editor-in-Chief Andie Jones. Brett’ s invaluable experience keeps The Nth Degree Book at the cutting edge of design.

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

66 23 116 140

London Liftstyle Awards

08 Rolls-Royce VISION NEXT 100

London Private Dining Guide

62 C ayman Islands

Dubai Private Dining Guide

18 6 7 Pall Mall

In Profile

Tegan Waters Membership & Events Director, Nth Degree Hong Kong Tegan joined the Nth Degree in 2015 and is responsible for overseeing all aspects of the launch of Nth Degree Hong Kong 2017. Since joining, Tegan has been building strong relationships with brands and potential members in Asia and devising strategies that will help to grow the brand whilst liaising and assisting with the London office on all areas of the business.

After five issues and a sixth planned for next year, The Nth Degree book has firmly established itself not only as the number one member’s club publications but also as the voice of the very industry it was designed to represent and what an amazing industry that is, hospitality! Hospitality has been at the heart of human culture since the beginning of our short time on this planet. We can trace hospitality back as far as we have documented evidence. Cave drawings of tribes meeting and sharing the spoils of a successful hunt are clearly depicted, maybe that was the fore bearer to our networking lunches we so enjoy to this day and let’s face it, the most famous and epic sign of hospitality was when Mary and Joseph needed a place for a few nights to have their baby! The very word hospitality takes its name from hospitable and the industries whom are the most hospitable really do excel. The book you are about to browse is a culmination of articles and features written by some of the leaders as well as pioneers in the field of hospitality. They recognise the need to showcase and nurture an industry that is growing year on year, and it is with great pleasure we dedicate this book to them. I would like to take this opportunity to thank my entire team for helping to produce what I think is a compendium of excellence!

David Grad Ambassador and Business Development Director, Nth Degree Dubai David Grad moved to Dubai in November 2014, when The Nth Degree Club Dubai was launched. He has represented The Nth Degree Club as the Dubai Ambassador and Business Development Director. He has hosted over 40 dining events in the UAE to-date. David has created an incredible database and membership portfolio in the region bringing like-minded, professional and influential people together around The Nth Degree Club concept.

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ED’S BRIEF

And finally, never forget, from restaurants to hotels, private members clubs to fast food and takeaways, at the end of the day, it’s all in a day’s hospitality! Yours in publishing Andie Jones International Editor in Chief

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, Suite 2:19 48 Dover Street London W1S 4FF www.thenthdegreeclub.com

| 05

The

Nth

Degree

2017

into

In 2017 The Nth Degree turned four years old! In this time we have hosted over 130 private dining experiences, delivered more than 60 bespoke sponsor invited events, and opened offices in Dubai, Hong Kong and Cayman Islands. I think you will agree that these achievements from my team of professionals are truly staggering. With a membership largely comprising of highly influential individuals, the Nth Degree forges ahead within the five star style that has become customary at all our Nth Degree events.

Robert Walton MBE

06 | INTRODUCTION

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The Nth Degree is newly located in our offices in Mayfair, London and one of the biggest changes in 2016 was the inauguration of my new business partner Geoff Brown, who has relocated here from Australia bringing his incredible experience from the world of advertising to the Nth Degree Club. Companies, Brands and consumers are now obsessed with the hospitality industry, with hardly an individual not describing themselves a ‘Foodie’. We now demand the best in food, the finest wines, the epitome of service and the highest level of hospitality. The Nth Degree Club proudly leads the way in showcasing the hospitality industry, building unique relationships with business’s looking for routes into the most exciting industry in the world. The biggest change for me is how chefs are now held in such high esteem, with movie stars coming second place in our Nth Degree member’s pole and none other than Heston Blumenthal is the person they most want to be. Having been involved in the hospitality industry for over 40 years, the change is beyond anything I could have ever imagined. I feel the Nth Degree has developed a conduit between the corporate World and the Hospitality industry. I have seen how the brands aspire to align themselves with this very special industry and I feel the Nth Degree is the perfect link for brands. And thus it is my time to say thanks to all the corporate companies and Luxury brands that are now involved and associated with The Nth Degree Club. It gives me great pride and pleasure to see some of the biggest luxury brands working with my team here in the UK and to see how we can assist these brands by involving Michelin starred chefs in our ‘Dine on the Line’ program which matches them harmoniously to chefs, food and wine, with their product or brand. Please enjoy Book No5 and my heartfelt thanks go very much to the ‘Cover Girl’, one of the best Chefs in the World, three Michelin Star Clare Smyth MBE.

INTRODUCTION | 07

100

rolls-royce vision next The Rolls-Royce VISION NEXT 100 presents an intriguing and aesthetically dynamic vision of the future of luxury mobility. It is a completely personal, effortless and autonomous Rolls-Royce experience, wrapped in a design that ensures a ‘Grand Sanctuary’ for its occupants, and a ‘Grand Arrival’. The Rolls-Royce VISION NEXT 100 anticipates the mobility demands of the luxury customer of the future. Brought to life by Rolls-Royce after many months of study and consultation with current patrons of the brand, the car represents their clearly expressed desire for an assurance that the marque’s plans for the future of luxury personal

08 | FEATURE

mobility will continue to embody the key attributes that have made RollsRoyce the preferred marque of the most discerning and powerful patrons in the world for over a Century. This ‘Vision Vehicle’ is one of four announced by the BMW Group. In addition to being the centenary of the BMW Group, 2016 also represents a

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seminal moment in the history of RollsRoyce Motor Cars. Rolls-Royce intimately understands its patrons and their likely desires and motivations in the future. It understands that true luxury is deeply personal and that the hallmarks of every Rolls-Royce past and present are key to its future. The designers therefore distilled four key tenets that not only underpin the elegant solution that is the Rolls-Royce VISION NEXT 100, but epitomise the future of luxury mobility as a whole. The Rolls-Royce VISION NEXT 100 is the vision of the Rolls-Royce Motor Cars design team, led by Director of Design Giles Taylor. Their deep understanding of

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the Rolls-Royce customer of the future and the world in which they will live led them to conceive of a motor car that would serve and augment its patron’s lifestyle in every way. Rolls-Royce has also harnessed the power of the virtual space to bring the experience of the Vision NEXT 100 closer to those unable to personally see the vehicle in London. The Vision 360 CGI experience immerses the viewer in a journey from Goodwood, the Home of Rolls-Royce, through to vision of the future of luxury. Viewers can enjoy and explore the fine detail of Rolls-Royce 103EX, guided by the voice of the original Spirit of Ecstasy, Eleanor Thornton, on YouTube 360°.

FEATURE | 09

princess Her elegant exterior styling with new design portholes conceals a voluminous interior. The ingenious design of the eagerly anticipated 75 Motor Yacht offers efficient, agile cruising, with the latest modified deep V-hull enabling you to plane at lower speeds. With a choice of three engines, she is anticipated to reach speeds of up to 35 knots.

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FEATURE | 11

Her deck layout provides you with a variety of options to entertain or relax including a walkthrough foredeck with U-shaped seating and sunbathing area. She’s also sociable whilst underway with seating either side of the upper helm. In addition to panoramic views from the flybridge, the U-shaped seating with dining table, aft sunpad and wetbar provides ample relaxation areas. There is also space aft to fit a crane and store a tender. Natural light flows in to her main deck through extended window lines and a unique full-height window on the port side to make the free standing dining area a spectacular place to entertain. Sliding glass panels separate the galley from the open-plan living space. Furthermore, the stunning

contemporary design of the saloon opens out to the well-equipped cockpit via flush sliding patio doors providing a spacious single entertaining area. Forward on the lower deck, all three guest cabins are en suite whilst a dedicated staircase leads to the owner’s stateroom amidships via a private lobby area and features a dressing area, en suite bathroom and a 46” television with entertainment system. Crew enjoy natural light in the comfortable twin cabin aft and there is the option for an additional berth in the crew lobby. Princess Yachts Plymouth-based Princess Yachts epitomises the best of British manufacture, from its quality craftsmanship, design and engineering

PRINCIPLE DIMENSIONS Length overall (inc. pulpit) Length overall (excl. pulpit) Beam Draft Displacement Fuel Capacity Water capacity (incl. calorifier)

78ft 8in (23.97m) 74ft 3in (22.64m) 18ft 11in (5.76m) 5ft 8in (1.76m) 47,700kg (105,160 lbs) 1,320 gal / 1,585 US gal / 6,000l 297 gal / 356 US gal / 1,350l

ENGINE OPTIONS – DIESEL Twin Caterpillar C32 A (2 x 1622 mhp) Maximum speed range: 31-33 knots * Twin Caterpillar C32 A (2 x 1723 mhp) Maximum speed range: 32-34 knots * Twin MAN V12 1800 (2 x 1800 mhp) Maximum speed range: 34-35 knots * * Speeds are given at half-load condition with boat to standard specification and with no additional equipment on board. Speeds are estimated, and given in good faith but without guarantee.

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pedigree, to the refined elegant and luxury interior styling of its craft. The result blends cutting-edge technology with traditional craftsmanship to set new standards in performance, evident across the Princess range of sophisticated flybridge motor yachts, dynamic V CLASS sports yachts, groundbreaking S CLASS sportbridge yachts and flagship M CLASS superyachts. The Princess reputation for design, engineering and manufacturing excellence has earned the company global appeal and established it as a truly international brand. Princess Yachts International was acquired in 2008 by L Capital 2 FCPR, an investment group co-sponsored by LVMH (Moët Hennessy Louis Vuitton) and Groupe Arnault.

For further information contact: Tegan Jolly, Account Manager W Communications, Tel: +44 (0) 7872 376 590 E: princess@wcommunications.co.uk Claire Ashton, Communications Manager Princess Yachts International plc, Tel: +44 (0) 1752 203888 E: claire.ashton@princessyachts.com

FEATURE | 13

fiona barratt

interiors Internationally recognized interior design practice Fiona Barratt Interiors caters for the worldâ€™s most affluent clientele, both in the UK and overseas. The vibrant and dedicated team pride themselves on their creative prowess, specialised insight and ability to create and captivate elite lifestyle packages. They understand the practical and emotional drivers of the luxury market, delivering exceptional design and maximising property value.

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FEATURE | 15

Projects The award-winning studio is currently focusing on private and commercial commissions in London’s Belgravia, Knightsbridge, Chelsea and Mayfair, as well as further reaching properties in Northumberland, Yorkshire and Oxfordshire. International commissions include projects in Russia, China and across Europe. The team’s completed projects include private properties for high profile individuals, including Richard Branson’s chalet The Lodge in Verbier, a private villa in the Balearic Islands and a property development on Palace Gate, London. FBC London In 2013, Fiona launched ‘FBC London’ a luxury furniture, accessories and lighting company, based in London’s premier design district, Pimlico Road. FBC London showcases Fiona’s luxury furniture collection, alongside lighting from internationally renowned lighting designers; Lindsey Adelman, Christopher Boots, Bec Brittain, Gabriel Scott and Haberdashery Ltd. FBC London has also created a selection

of uniquely curated accessories. The brand has since successfully launched in Los Angeles and collaborated with Alexander McQueen for Wallpaper* Handmade, exhibiting in Milan and New York. FBC London Kitchens FBC London kitchens are available in a unique range of finishes and specifications in collaboration with globally recognized brands; Grand Cuisine, Gaggenau and Dornbracht. The kitchens are showcased in our flagship showroom at our Francis Street studio. Background Trained at Parsons School of Design in New York and Chelsea College of Art in London, Fiona established Fiona Barratt Interiors in 2006 and is now based in a 6000 square foot headquarters in London’s Victoria. The studio works across a broad spectrum of commissions for private clients, property developers and the hospitality industry. Fiona’s philosophy states that ‘a successful interior should enhance, not dictate, the way you live.”

fionabarrattinteriors.com

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FEATURE | 17

pall mall

private members club We created a Club in the heart of historic St James’s as a focus for our passion: fine wine. Housed within Sir Edwin Lutyens’ beautiful Grade II listed building, 67 Pall Mall allows us to share our interest in the world’s finest wines with likeminded people.

The pricing of 67 Pall Mall’s wine collection is a fundamental premise of the Club. To a significant degree, disappointment at being unable to enjoy fine wine at sensible prices is what originally moved us to found 67 Pall Mall. Unlike most wine lists in the Capital, ours works on the basis of a small cash mark-up, rather than a multiple of the cost price. Wine is at the heart of everything at 67 Pall Mall. The Member’s Lounge, with its historic oak panelling, offers a warm welcome where Members socialise and relax in style. The Mezzanine, to the front of the Members’ Lounge, is a quieter area away from the hubbub of the ground ﬂoor. It is the perfect place to settle down in a wing−back chair and leaf through our extensive collection of wine books. Our Wine Library to the rear of the Members’ Lounge displays thousands of bottles of the Club’s collection, and our state−of−the−art wine cellar extends through most of the Club’s sub−basement. Central to what we offer our Members is our diverse wine list: crafted to excite, challenge and captivate our Members. We are able to do this thanks to our extensive sub-basement cellars, that allow us to hold thousands of cases of the finest and rarest wines in the

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world – on the premises. Our Head Chef has designed a delicious menu to complement our wine list; both substantial dishes and sharing plates alongside enticing daily specials depending on the season. Our produce is fresh and locally sourced, creating an exquisite menu to mirror that of the wine list. Further expert guidance is available from our Master Sommelier and team of wine professionals, whose aim is to engage with and inspire Members as they make their selections – whatever their level of wine knowledge. Our world class team of sommeliers, many of whom are national champions, guide Members on a pairing with dinner or simply a one on one tasting masterclass to while away the afternoon. To assist Members in their choices, our wine list is available as a searchable list on iPads; loaded with winemakers’ notes, tasting notes and critics’ scores. The accessibility of the Club’s wine, both physically and financially, underpins all that we do. The concept of bottles forever locked away in cellars gathering dust is our own particular bête−noir. Our mission is to entice our Members to pull the cork and discover a new wine.

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wild at heart

In March 2016, the Club founders took some exclusive members and their guests on an epic Safari Trip. Given the royal colour for a reason, this purple trip certainly lived up to this standard.

Alpha Club - Giving you limitless opportunities, possibilities, experiences and more… …a perfect representation of this statement is an Alpha Purple Trip - an elite lifetime experience

“So how does one explain this trip to others apart from amazing, unbelievable, fantastic, emotional, exhilarating and on and on!” Robert Walton MBE

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“A continent like none other” - The Alpha Club Safari took in three countries on this amazing adventure, covering South Africa, Zambia and Botswana. This was a truly ‘once in a lifetime’ safari expedition, with very limited availability, which delivered fantastic experiences up close and personal. After being flown overnight to Johannesburg, guests boarded a private charter to their first location to Sabi Sabi in Kruger National Park. Here they stayed in the Sabi Sabi Earth Lodge for two days with exclusive use of the stunning location renowned for its predator population. Guests were guaranteed a wildlife experience beyond compare, and they certainly got it! With daily game drives planned, all the animal lovers and adventurers witnessed the sheer beauty of the South African wildlife. They saw the mighty elephant, the majestic lion and even a rare sighting of the black rhino! With ongoing commentary provided by the safari drivers, guests gained first-hand knowledge of the animals and their surroundings, it was truly captivating. In addition the guests enjoyed fine dining experiences with wine pairings in a variety of fantastic locations such as the lodge itself and the natural ‘water hole’ which is flood lit at night for guests to observe the wild animals. There was also local entertainment provided with dancers and live bands to accompany the evening activities. Once they had seen all there is to see in Sabi Sabi, they were flown again

by private charter to Livingstone for a beautiful private picnic overlooking Victoria Falls. The guests were treated to an exhilarating helicopter trip over the falls before being transported to The Royal Livingstone Hotel for a very special check in experience. Later on guests boarded The Livingstone Express for more fine dining and wines whilst travelling across the falls bridge to enjoy the surroundings of a bygone era. On their fifth day in Africa, the guests boarded a raft float for a leisurely paddle up The Zambezi River – definitely not an everyday occurrence! After numerous exciting activities, they were then taken to Zambia and Botswana, travelling to the 5* Chobe Game Lodge, quite possibly the most romantic place in the world, famed for being the scene of Elizabeth Taylor and Richard Burton’s second marriage. Although a remote location for most, the Alpha Club provided a luxurious experience like no other and it’s members and Club Founders most certainly left a piece of their heart in South Africa. Of course the VIP Safari Trip was both remarkable and memorable, but could anything compare to the magnitude of this trip? Let Alpha Club be the judge of this…The founders of Alpha Club made it clear from the start… ‘This is a Club with no limits!...it is all about having fun.’ Where will the next Purple Trip take place? Alpha Club - Enjoying a lifestyle many only dream of. www.alpha-club.co.uk

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paul james griffiths freelance photographer Paul is a freelance photographer specialising in high quality social and culinary photography. He has been covering the UK events of the Nth Degree Club since the club was founded and as a result, has worked with some of London’s most prestigious chefs and their restaurants.

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

Book Two Private Dining Rooms

“Shooting the Nth Degree Club event images is always a fascinating experience for me. I get to see the front of house side with the members and guests and then I get to

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

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

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

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

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

LONDON

private dining room guide

67 Pall Mall Private Members Club 67 Pall Mall St. James’s London SW1Y 5ES 020 3000 6767 info@67pallmall.co.uk

Restaurant Opened December 2015 Cuisine European Name of Private Dining Room The Lutyens Room & The St. James’s Room

Room Hire Cost Members Only Minimum Spend Members Only

Location of Private Dining Room Ground floor & Lower ground floor

Head Chef Marcus Verberne

Seating Capacity of Private Dining Room Up to 50 seated, 60 for wine masterclass in St. James’s room. Lutyens room can seat up to 14 guests, or up to 20 for standing walk around tasting.

Signature Dish Seasonal Menus

Guide Price of Set Menus Per Head 3 course menu starting at £60.00 per head

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Guide Price of Wine List Wines starting at £40.00 per bottle & Champagne starting at £42.00 per bottle

Interesting Fact 67 Pall Mall is a members Club for Wine Lovers. The Clubs building once belonged to Hambros and still has the original Bank vault located in what are now the Club’s cellars.

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RESTAURANT GUIDE | 25

Bob Bob Ricard 1 Upper James Street, London, W1F 9DF 020 3145 1000 reservations@bobbobricard.com

Restaurant Opened 2008

Room Hire Cost No Room Hire Cost

Cuisine Russian-inspired Modern British

Minimum Spend £1000.00 minimum spend

Name of Private Dining Room The Private Dining Room

Head Chef Anna Haugh

Location of Private Dining Room Behind Main Dining Room

Signature Dish Beef Wellington and Chicken Pie

Seating Capacity of Private Dining Room 16

Interesting Fact The award winning blue and gold interior takes inspiration from the Orient Express and the golden age of travel. Designed by the legendary David Collins, it is widely regarded as his most flamboyant creation.

Guide Price of Set Menus Per Head A la Carte Guide Price of Wine List Wines Starting at £30.00 - £32.00 per bottle, Champagnes starting at £65.00 per bottle

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RESTAURANT GUIDE | 27

Boundary 2-4 Boundary Street London E2 7DD 020 7729 1051 info@boundary.london

Restaurant Opened 2009 Cuisine Traditional French Name of Private Dining Room The Boundary Private Dining Room Location of Private Dining Room Lower Ground Floor Seating Capacity of Private Dining Room 8 seated on one table 30 seated on separate tables Guide Price of Set Menus Per Head 3 Course set menu starting at £30.00 per head

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Guide Price of Wine List Wines starting at £29.00 per bottle & Champagne starting at £60.00 per bottle Room Hire Cost No Room Hire Cost Minimum Spend £1500.00 Inc VAT exc service charge Head Chef Ian Wood Signature Dish Seafood Platter – ‘ Plateau de fruits de mer’ Interesting Fact A former printing factory, Boundary hotel has seven floors and includes a rooftop terrace bar and grill, a café-bakery, a gourmet food shop, and a luxe basement restaurant serving French provincial cuisine.

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Browns Hotel Albemarle Street London W1S 4BP 020 7493 6020 mleverkus@roccofortehotels.com

Nth Degree’s

The

TH 100 private dining experience at browns hotel

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Restaurant Opened 1837 Cuisine Contemporary British Name of Private Dining Rooms Clarendon Room, Niagara Room, The Roosevelt Room, Lord Byron Room, Graham Bell Room, St. George’s Room Location of Private Dining Rooms Ground Floor Seating Capacity of Private Dining Room Clarendon Room: 70 Max Niagara Room: 22 Max The Roosevelt Room: 40 Max Lord Byron Room: 14 Max Graham Bell Room: 10 Max St. George’s Room: 8 Max Guide Price of Set Menus Per Head 3 courses Dinner/Lunch £65.00 per person

Guide Price of Wine List Wine starting at £33.00 per bottle & Champagne starting at £85.00 per bottle Room Hire Cost No Room Hire Cost Minimum Spend Clarendon Room: £5,000.00 Niagara Room: £2,500.00 The Roosevelt Room: £2,500.00 Lord Byron Room: £800.00 Graham Bell Room: £600.00 St George’s Room: £300.00 Head Chef Lee Kebble Signature Dish Albemarle smoked salmon ‘Hix cure’ with Corrigan’s soda bread Interesting Fact It is from here that Rudyard Kipling penned ‘The Jungle Book’ and Brown’s was the inspiration for Agatha Christie’s ‘At Bertram’s Hotel’.

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Chiltern Firehouse 1 Chiltern Street London W1U 7PA 020 7073 7676 restaurant@chilternfirehouse.com

Restaurant Opened 2014

Room Hire Cost No Room Hire Cost

Cuisine International/ North American

Minimum Spend £2,500.00 for dinner

Name of Private Dining Room The Private Dining Room

Head Chef Nuno Mendes

Location of Private Dining Room Ground Floor, behind main restaurant

Signature Dish Crab Doughnuts

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

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

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Cut 45 Park Lane 45 Park Lane London W1K 1PN 020 7493 4545 restaurants.45L@dorchestercollection.com

Restaurant Opened 2011

Room Hire Cost No Room Hire Cost

Cuisine American Steakhouse

Minimum Spend £1,000.00 + VAT excl. Service

Name of Private Dining Room The Media Room

Head Chef David Mcintyre

Location of Private Dining Room 1st floor, Next to Bar Area

Signature Dish Japense Wagyu Beef

Seating Capacity of Private Dining Room 12

Interesting Fact Cut at 45 Park Lane hotel is Wolfgang Puck’s first restaurant and bar in Europe.

Guide Price of Set Menus Per Head 3 course menu starting at £90.00 per head Guide Price of Wine List Wines starting at £45.00 per bottle & Champagne starting at £80.00 per bottle

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Fera Claridge’s Brook Street London W1K 4HR 020 7107 8888 reservations@feraatclaridges.co.uk

Restaurant Opened 2014

Room Hire Cost No Room Hire Cost

Cuisine Contemporary British

Minimum Spend Lunch: £500.00 minimum spend Dinner: £800.00 minimum spend

Name of Private Dining Room The Private Dining Room & Aulis (development table)

Head Chef Simon Rogan

Location of Private Dining Room Next to main Restaurant

Signature Dish Stewed rabbit with lovage

Seating Capacity of Private Dining Room 12

Interesting Fact Fera, the Latin word for ‘wild’, reflects the powerful connection to nature that is at the heart of the restaurant and it’s ethos.

Guide Price of Set Menus Per Head 5 course tasting menu starting at £75.00 per head Guide Price of Wine List Wines starting at £43.00 - £60.00 per bottle, Champagne starting at £75.00 per bottle

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The Five Fields 8-9 Blacklands Terrace London SW3 2SP 020 7838 1082 info@fivefieldsrestaurant.com

Restaurant Opened 2013

Room Hire Cost No Room Hire Cost

Cuisine Modern British

Minimum Spend £750.00 - £1,000.00

Name of Private Dining Room The Rocque Room

Head Chef Marguerite Keogh

Location of Private Dining Room 1st floor

Signature Dish Herdwick Mutton

Seating Capacity of Private Dining Room 10

Interesting Fact The restaurant boasts its own herb and vegetable garden in East Sussex. Overseen by their Kitchen Gardener, Heather Young (formerly of Le Manoir aux Quat’ Saisons), it offers the kitchen access to a collection of more than a hundred herbs, many of which are very rare or nearly forgotten as well as the freshest and most seasonal produce available.

Guide Price of Set Menus Per Head 4 course menu: £65.00 per head & 5 course £75.00 per head Guide Price of Wine List Wines starting at £30.00 per bottle & Champagne starting at £60.00 per bottle

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RESTAURANT GUIDE | 39

Hay Hill 12 Hay Hill Mayfair London W1J 6DQ 020 7952 6000 p.sorayasr@12hayhill.com

Restaurant Opened 2015 Cuisine European Name of Private Dining Room The Library Room The Ground Room The Lower Ground Room

Room Hire Cost No Room Hire Cost Minimum Spend £1,000.00 + service

Location of Private Dining Room Lower Ground & Ground

Head Chef Nuno Goncalves

Seating Capacity of Private Dining Room 12-20

Signature Dish Baby Spring Chicken

Guide Price of Set Menus Per Head 3 Course menu: £35.00 per head

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Guide Price of Wine List Wines starting at £21.50 - £27.50 per bottle & Champagne starting at £65.00 per bottle

Interesting Fact The Kitchen is run by Michelin starred chef, Shaun Rankin.

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HKK 88 Worship Street London EC2AE 2BE 020 3535 1888 reservations@hkklondon.com

Restaurant Opened 2012

Room Hire Cost No Room Hire Cost

Cuisine Chinese

Minimum Spend £1,000.00 inc VAT ex service charge (only for dinner)

Name of Private Dining Room The Private Dining Room Location of Private Dining Room The end of the main dining room Seating Capacity of Private Dining Room 14 Guide Price of Set Menus Per Head 8 course tasting menu £88.00 per person Guide Price of Wine List Wines starting at £32.00 - £49.00 per bottle & Champagne starting at £79.00 per bottle

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Head Chef Tong Chee Hwee Signature Dish Cherry Wood Roasted Peking duck Interesting Fact Executive chef Tong Chee Hwee was the original head chef at the first Hakkasan, and as well as being head chef here is also in charge of food for the Hakkasan empire, which now has a dozen locations from the US to China.

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Koffmanns The Berkeley Wilton Pl London SW1X 7RL 020 7107 8844 koffmanns@the-berkeley.co.uk

Restaurant Opened 2010

Room Hire Cost No Room Hire

Cuisine French

Minimum Spend £1000.00-£1,500.00

Name of Private Dining Room The Private Dining Room

Head Chef Pierre Koffmann

Location of Private Dining Room Signature Dish Lower Ground Floor next to Kitchen Pigs Trotter and Pistachio soufflé Seating Capacity of Private Dining Room 16 guests Guide Price of Set Menus Per Head Menus starting at £50.00 Guide Price of Wine List Wines starting at £20.00 - £32.00 per bottle, Champagnes starting at £74.00 per bottle

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Interesting Fact Pierre Koffmann is celebrating 50 years in the kitchen this year and is renowned not just for his own career but also for helping to mentor several other famous British chefs including Gordon Ramsay, Marco Pierre White and Tom Kitchin.

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The Orrery 55 Marylebone High Street London W1U 5RB 020 7616 8000 orreryreservations@danddlondon.com

Restaurant Opened 1998

Room Hire Cost No Room Hire Cost

Cuisine French

Minimum Spend £900.00 Lunch and £1,200.00 Dinner

Name of Private Dining Room The Private Dining Room

Head Chef Igor Tymchyshyn

Location of Private Dining Room Separate room to the left of main restaurant

Signature Dish Seafood Ravioli, Lobster Bisque

Seating Capacity of Private Dining Room 16 Guide Price of Set Menus Per Head 3 course Lunch starts at £45.00 per person and 3 course Dinner starts at £55.00 per person Guide Price of Wine List Wines starting at £29.00 per bottle & Champage starting at £70.00 per bottle

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Interesting Fact Taking its name from the mechanical model of the solar system, it figures that The Orrery on Marylebone High Street should take inspiration for its interior from an observatory. An armillary sphere – on loan from the National Maritime Museum in Greenwich – flanks the entrance, and sunlight beams through large windows into the minimalist dining room where banquette seating is divided by wooden screens.

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RESTAURANT GUIDE | 47

Quaglino’s 16 Bury Street London SW1Y 6AJ 020 7930 6767 quaglinos@danddlondon.com

Restaurant Opened 1993

Room Hire Cost No Room Hire Cost

Cuisine Modern European

Minimum Spend None for sit down dinners (except late November and December) all prices negotiable

Name of Private Dining Room Prince of Wales Location of Private Dining Room Mezzanine level Seating Capacity of Private Dining Room 40 seated 60 standing

Head Chef Mickael Weiss Signature Dish Quaglino’s Cocktail: Russian rye bread, lobster, langoustine, Devon cock crab, baby gem, watercress, radishes & Marie Rose sauce

Guide Price of Set Menus Per Head Interesting Fact 3 Course Lunch starts at £59.00 per One of the restaurants the queen person and 3 Course Dinner starts at visited in her reign as monarch was £69.00 per person Quaglino’s. Queen Elizabeth II was Guide Price of Wine List the first ever monarch to dine in a £47.00 per bottle public restaurant.

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Sake No Hana 23 St. James’s Street London SW1A 1HA 020 7925 8988 reservations@sakenohana.com

Restaurant Opened 2007

Room Hire Cost No Room Hire Cost

Cuisine Japanese

Minimum Spend £2,000.00 excl service

Name of Private Dining Room The Private Dining Room

Head Chef Hideki Hiwatashi

Location of Private Dining Room 1st Floor, Bar Area

Signature Dish Chilean Sea Bass Champagne Yuzu Miso

Seating Capacity of Private Dining Room 32 Seated Guide Price of Set Menus Per Head 3 Course set menu starting at £51.00 per head Guide Price of Wine List Wines starting at £32.00 per bottle Champagne starting at £79.00 per bottle

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Interesting Fact With interiors designed by esteemed Japanese architect Kengo Kuma, the restaurant interior is awash with linear bamboo that flushes each wall; each tree like structure of cypress wood punctuates the space giving a feel of a futuristic forest, pseudo-screens ripple the windows providing a soft veil to the backdrop of St. James Street.

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RESTAURANT GUIDE | 51

Sexy Fish Berkeley Square House London W1J 6BR 020 3764 2000 jtomlin@caprice-holdings.co.uk

Restaurant Opened 2015

Room Hire Cost No Room Hire Cost

Cuisine Pan-Asian Fish

Minimum Spend £6,000.00 minimum spend + 15% gratuity

Name of Private Dining Room The Coral Reef Room Location of Private Dining Room Lower Ground Floor Seating Capacity of Private Dining Room 30 guests on one table, 48 guests on round tables Guide Price of Set Menus Per Head 3 course menu: £55.00 per head Guide Price of Wine List Wines starting at £42.00 -£46.00 per bottle & Champagne starting at £75.00 per bottle

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Head Chef Ben Orpwood Signature Dish The Sexy Fish Roll Interesting Fact The private dining room houses two of the largest live coral reef tanks in the world. Each tank houses stunning petrified coral sculptures, specifically crafted to accommodate an exquisite collection of live coral and the perfect seascape for a colourful assortment of tropical fish.

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Smith & Wollensky The Adelphi Building 1-11 John Adam Street London WC2N 6HT 020 7321 6007 enquiries@smithandwollensky.co.uk

Restaurant Opened June 2015

Room Hire Cost No Room Hire Cost

Cuisine Steak House

Minimum Spend Liberty - £1,000.00 Churchill - £1,500.00 Theodore - £3,000.00

Name of Private Dining Room The Liberty Room, The Churchill Room & The Theodore Room Location of Private Dining Room Downstairs Seating Capacity of Private Dining Room The Liberty Room up to 20, The Churchill Room up to 25 & The Theodore Room up to 50 Guide Price of Set Menus Per Head 3 Course Menu starting at £45.00 per head Guide Price of Wine List Wines starting at £25.00 per bottle & Champagne starting at £85.00 per bottle

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Head Chef Stephen Collins Signature Dish 680g Bone in Rib-Eye accompanied by Truffle Mac and Cheese. Interesting Fact Selected randomly from a list of surnames in a telephone directory, the Smith & Wollensky brand was created in 1977 and the first restaurant opened that same year in New York.

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The Wolseley 160 Piccadilly London W1J 9EB 020 7499 6996 info@corbinandking.com

Restaurant Opened November 2003

Room Hire Cost No Room Hire Cost

Cuisine Modern European

Minimum Spend Lunch £600.00 & Dinner £1,200.00

Name of Private Dining Room The Private Dining Room at The Wolseley

Head Chef Maarten Geschwindt

Signature Dish Location of Private Dining Room Eggs Benedict Upstairs overlooking the restaurant Interesting Fact In 1921, Wolseley Motors Limited Seating Capacity of commissioned the architect, Private Dining Room William Curtis Green, to design 14 Guests a prestigious car showroom in Guide Price of Set Menus Per Head London’s West End. The cars were 3 Course starting at menu: displayed on the marble floor £50.00 per head and cost between £225 - £1,300. Guide Price of Wine List Unfortunately, the cars did not Wines starting at £24.00 per bottle sell well enough and by 1926 the & Champagne starting at Company was bankrupt. Barclays £65.00 per bottle Bank acquired the building and the new branch opened in April 1927.

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There are a large number of new golf courses dotted all over England but arguably the best of the lot can be found in a picturesque corner of Hertfordshire not far from the historic market town that was once one of the most important settlements in Roman Britain. Centurion Club, an exclusive private club near St Albans, was only opened a July 2013 but already it has been attracting rave reviews from those who have played it and that acclamation is bound to intensify as word about it gets out. The course at Centurion Club was jointly designed by Managing Director Scott Evans, a PGA Professional and experienced club operator, and Simon Gidman, a past president of the European Institute of Golf Course Architects. Together they have skilfully used what is an outstanding site to create 18 holes of rare quality. It would be fair to say that most golf courses have an obvious signature hole but at Centurion Club they are spoilt for choice in that department. The course starts with a bang with a downhill, treelined 492-yard par-5 and it does not let up until it concludes with another breathtaking 559-yard par-5 where the green is protected by water and a cluster of wellplaced bunkers.

That final par-5 has been named Ad Infinitum by the club’s owners – they selected well-known Latin words or phrases as the names for all the holes – and that in itself provides an accurate description of the course as a whole. One fine hole literally does follow another ad infinitum and that is not something that can be said in reference to many other courses. “A course that can challenge golfers of all abilities and yet be fun to play,” was the objective set by Evans, who owns the Club together with Chairman, Graham Wildish, and two Dutch businessmen, Bert Pronk and André Hendriks. Reaction so far suggests that this and many other targets have already been met. The first three holes at Centurion Club are all played through mature woodland, as the name of the second, Silvestris, a Latin word meaning of the forest, suggests. The 1st represents a birdie opportunity for the player who can keep his ball between the trees and accuracy is also at a premium on the 178-yard par-3 2nd and the dog-leg 432-yard par-4 3rd where the green will present an elusive target for all but a well-struck second shot. The course at Centurion Club continually asks questions of the golfer and that is certainly the case at the 531-yard par5 4th where the big-hitters might elect to go for the green in two but the safer option is to lay up 100-yards short of the green in two and attempt to get up-anddown from there.

The Secret is Out Centurion Club near St Albans is arguably the finest new golf course built in England over the last 25 years

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FEATURE | 59

Another of the course’s strengths is that its par-3s are all very different from each other. The par-3 5th is similar to the 2nd in that it is surrounded by mature woodland but at 165 yards it is 13 yards shorter than the opening par-3. The 11th measures 190-yards from the medal tees, the 14th can be stretched to 208-yards, while the 17th weighs in at mere 138-yards from the tip of the tiger tee. The par-3s are also dis-similar in that four out of the five are played in markedly different directions and there is another significant change in route at the 488yard par-5 6th where all-but the best players might be advised to lay-up short of the green and hope for a pitchand-putt birdie. The 6th is the first of seven holes hewn from an undulating piece of land found on the far side of the ancient woodland and, strange to say on this land-locked site, the first six of those all have a distinct links feel to them. The mounds that separate them would also make for marvellous natural vantage points should the Club ever decide to stage a Tour event and in

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the meantime provide each hole with spectacular definition. The 406-yard par-4 7th is an excellent dog-leg par-4 protected by a cavernous bunker to the left of the green and the 416-yard 8th is an uphill par-4 which requires a long tee shot to bring the green into view for the second shot. Centurion Club is one of those courses where a driver is not necessarily the default option for the tee shots on all par-4s and par-5s and that is definitely the case on the 513-yard par-5 9th which features a pond built into the left-hand side of the landing area. Here, the most sensible option is to select a club that leaves you short of the water, leaving an uphill second to a green that leans from left to right. The majority of the immaculate A1 creeping bent grass greens at Centurion Club are well contoured without going to the extremes found at some other new courses and both the 384-yard par-4 10th and the 203-yard par-3 11th provide good examples of that. They are followed by the challenging 442-yard par-4 12th where

a large pond awaits any ball that does not make it to the green. Logically, it has been named Hydro, in reference to that expanse of water. There are many memorable driving holes at Centurion Club but arguably the best of the lot is the 538-yard par-5 13th which is played from an elevated tee to a landing area protected by bunkers on the right. The 208-yard par-3 15th may well be the toughest of the five short holes on the course but the player can get some respite on the 525-yard par-5 15th, provided that he can keep the ball on the fairway and avoid the trouble that lurks around the green. By this stage in the round, it is extremely likely that a golfer will have used virtually every club in the bag. Thereafter, even the big hitters will need two good shots to get onto the green on the 486-yard par-4 16th while the 138-yard par-3 17th requires a deft short iron to a green protected by water to the left and the rear. The course at Centurion Club can be stretched to over 7,000-yards from the back tees but with five sets of tees it

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is eminently playable for all standards of players which is something Gidman is keen to ensure at all the courses he builds. “Our courses are designed to be enjoyed by all golfers and not just by players who can hit the ball 240-yards through the air,” he said. “We want golfers of all abilities to enjoy the experience which is why we have worked hard to provide a variety of different strategic options. “There are many grand holes at Centurion Club,” he added. “My own favourite might well be the long par-4 6th but it is interesting to note different people often tell you they have a different favourite hole. “The 18th is probably the most spectacular but I’d like to think it’s the sort of course where you’re likely to remember most holes long after you’ve played.” Centurion Club is currently offering a number of different membership options. Further information is available from Sophie Green on 01442 510520 or email hello@centurionclub.co.uk

FEATURE | 61

cayman calling

The islands offer an array of quality accommodation from beachfront villas and dive lodges to 5 star hotels, all of which are within easy access of the beautiful ocean. Food is an important part of the Cayman Islands experience. Grand Cayman alone boasts in excess of two hundred restaurants serving local and international cuisine. Numerous restaurants can be found along the world-famous Seven Mile Beach with the others dotted all over the island. For a truly authentic experience, try the freshly caught fish and seafood and dine outdoors under the stars. But the perfect way to experience the amazing culinary selection is through a food tour. There are several different food tours offered on island, one of which is the Grand Cayman Food Tasting and Cultural Walking Tour. Guests can tantalise their taste buds by visiting local eateries and world-renowned restaurants, each featuring speciality products while learning about the rich culture and history of this corner of the Caribbean.

The Cayman Islands are three idyllic islands nestled in the warm turquoise waters of the Caribbean Sea. Each island offers a unique experience, united by a warm Caymanian welcome in a truly outstanding natural environment. The islands enjoy an average temperature of around 28 degrees Celsius, perfect for a spot of sunshine year round.

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Looking forward to 2017, the Cayman Cookout will run from 12-15 January. The event takes place at the Ritz-Carlton Grand Cayman and celebrates food, wine and the beautiful surroundings of the Cayman Islands. Tours, tastings and demonstrations by world famous chefs are enjoyed by visitors from all over the world and there is even the Cayman Cook-off to find the most talented amateur chef. Rounding off a foodie month will be Taste of Cayman, a food festival taking place on January 28, 2017. Participating restaurants and bars offer attendees a diverse selection of food and drink, infusing traditional Caymanian flavours with international flair. As well as sampling the delicious local delicacies, there is a whole host of activities to get stuck into. For relaxation, swimming and sunbathing head to Seven Mile Beach, a seemingly endless stretch of pristine white sand and palm trees. Alternatively Rum Point is the perfect venue for cocktails, lazing in hammocks and generally soaking up Caribbean lifestyle. A visit here is not complete without a delicious mudslide cocktail,

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rumoured to have been invented at the Wreck Bar back in the ‘50s. Of course the crystal clear waters surrounding the islands offer endless hours of entertainment including sailing, kayaking, jet skiing, kitesurfing and paddle boarding. To see Grand Cayman from two very different angles why not take a dive to 30 metres without even getting your feet wet on the Atlantis Submarine, or go parasailing for a spectacular bird’s eye view. A mecca for divers and snorkellers, all three islands offer an extraordinary marine world where turtles and eagle rays share pristine coral reefs with fabulously colourful fish. There are hundreds of dive and snorkel sites suitable for every level from beginner upwards with many just a short swim away from the shore. Some of the better known sites include the Bloody Bay Wall, frequently listed amongst the best wall dives in the world, and Stingray City, a unique site where friendly wild stingrays congregate around a shallow sand bar in open waters, happily interacting with their two legged admirers. Divers and marine life alike are drawn by the numerous wrecks including a 330 foot Russian Frigate, the Captain Keith Tibbetts, and the Kittiwake, an ex USA Navy vessel

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submerged off Seven Mile Beach. Above water, naturalists will love the Queen Elizabeth II Botanic Park where, thanks to the successful Blue Iguana Recovery Programme, the rare, indigenous, Blue Iguana can be seen roaming freely. For a taste of island heritage, a visit to Pedro St James, the birth place of democracy, is a must. A trip to the Cayman Islands is not complete without hopping over to the sister islands, Cayman Brac and Little Cayman. Getting to the islands is a mini adventure in itself as you fly in a 16-seat twin-Otter aircraft, sitting right behind the pilots. On rugged Cayman Brac you can explore eight miles of nature trails, with educational information on flora and fauna displayed on plaques along the way. There is even the option to have an energetic local tour guide to show you around free of charge. Definitely worth doing even if you are only there for a short visit. Little Cayman, the smallest of the three islands, has a population of 197, and an abundance of rare bird life. This is the perfect place to step away from the world and relax in hammocks under shady palm trees. There are several stylish resorts on Little Cayman, where traffic is minimal (cycling is the norm) and the iguana is given right of way.

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Whether drawn by its history and heritage, wildlife or marine world, sandy bays and beach bars or the fabulous hotels and restaurants, experience three of life’s little luxuries and discover that the Cayman Islands bring more than a splash of colour to even the most seasoned traveller’s explorations. For European visitors British Airways

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offer four direct flights a week from London Heathrow to Grand Cayman. Alternatively there are numerous same-day connections through Miami International Airport and various other US airport hubs. For more information see www.caymanluxe.co.uk

FEATURE | 65

CHEF OF THE YEAR Most

influential person OF THE YEAR PRIVATE

DINING ROOM OF THE YEAR thenthdegreeclub.com

AWARDS | 67

Boadicea Victorious the

O fficia l S po n sor to t h e C h e f of t h e Y e ar A ward

Boadicea the Victorious is one of the fastest growing niche luxury perfume brands within the UK. The company has been rapidly developing since its launch in 2008; but this was no typical launch - Boadicea was fortunate enough to be trialled as an exclusive in Harrods, London. It is now frequently within the top five ranking brands within their world famed Black Hall Perfumery. Suffice to say the brand is a palpable hit with all who it encounters. How did this little known brand become something of a giant within such hallowed walls? We sat down with Boadicea the Victorious’ CEO, Mr David Crisp to find out more.

68 | SPONSOR

pon meeting David, the one thing that instantly struck us was his relaxed and very ‘normal’ air. The sense of flamboyance that the brand exudes was not apparent - until we got talking! David Crisp, hails from rural Surrey, he is married and a father to two beautiful daughters, whom he clearly dotes on. David is also a keen cyclist and has a professional background in finance. So how did such a chap become something of a perfume guru? One word: Passion. David is intensely

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passionate about Boadicea the Victorious, he says he knew from the moment he saw the now iconic bottle that the business would be a hit. Instantly recognising the company’s potential, he instinctively bought it and has never looked back. Failure is not a word that enters David’s vocabulary, so despite his lack of experience in the beauty industry he took the leap – buying the company on what would have been his late father’s birthday. This special anniversary anchors part of the emotional connection that David

SPONSOR | 69

Valiant

has with Boadicea the Victorious and his determination to succeed. ‘It just can’t fail’ he says candidly. Boadicea the Victorious has wide appeal, with various fragrance collections resonating within different parts of the world. David’s creation of these so called ‘global collections’ comes from his desire to travel. For David there is no segregation of work and leisure – they are one and the same. Travelling to various corners of the globe David swiftly learnt each cultures likes and dislikes for perfume; upon his return he created collections suitable for each territory. This successfully aided the global expansion of the brand. David’s wife is Russian, so his ambition to secure a Russian following was instantly obvious. In 2010 Boadicea launched in the luxurious department store, Tsum - Moscow, and has launched two collections exclusive to the Russian market, The Black Collection and most recently The Ruby Collection. This global presence has

70 | SPONSOR

Blue Sapphire

since been extended with a European distribution agreement and the opening of two standalone stores in the UAE. Boadicea, has however, remained a niche brand, despite this global expansion. This is largely due to David’s desire to maintain exclusivity. Not every fragrance is available everywhere – making obtaining a full collection something of a challenge and therefore highly desirable! Many of the scents are limited editions, usually due to their raw ingredients being in limited supply. This makes Boadicea perfumes almost like jewels – something to be cherished. The relationship with Harrods has also aided in the brand propulsion. Harrods have championed Boadicea the Victorious since its launch, ensuring the brand gets exposure to their top cliental. In turn, Boadicea have run various events within the store, inviting their clients to ‘Meet the Perfumer’ and discover more about this remarkable brand. This level of brand exploration

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is key to David’s ethos. He feels that once people experience the world of Boadicea they will become ‘intoxicated’ by the brand. He insists that Boadicea is unique in its sense of Britishness ‘we champion British craftsmanship, using some of the most highly skilled artisans remaining in Britain’ – indeed, he is most proud in telling us that a large part of the product is produced by hand. ‘Once people comprehend our passion and determination for producing quality and experience it for themselves – they are hooked! ‘ There is no doubt that David has learnt fast in the six years he has been at the helm of Boadicea the Victorious. ‘You’ve got to move fast, find the right people and take the right risks, but most importantly learn from your mistakes’ this is certainly what his thirty years in business has taught him and he has applied this experience to Boadicea the Victorious with outstanding results. So what is left to achieve we ask – ‘to combat China’ he says with a smile ‘my

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father traded successfully with China for many years – I am determined to make Boadicea a success there.’ It is clear that Boadicea the Victorious is part of David’s personal journey as much as it is a business venture. Whilst Queen Boadicea is the brands namesake and icon – it is clear that the vital part of the business is the bottle of juice itself. ‘It has to be experienced to be believed’ are David’s closing remarks. However, we can’t help but wonder if Mr Crisp is the real hero of this story. Bringing an important British cultural symbol, such as Queen Boadicea, back to the fore and creating stunning perfumes in her name. They are indeed the ultimate celebration of beauty, strength and nobility and bring a sense of Britishness that we can all be proud of. www.boadiceaperfume.com Stocked in Harrods and Selfridges, London £100 - £795.00

SPONSOR | 71

CHEF OF THE YEAR AWARD WINNER MBE

CLARE SMYTH

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CHEF OF THE YEAR AWARD | 73

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CHEF YEAR

OF THE

AWARD WINNER

CLARE SMYTH

MBE

lare Smyth’s credentials are exemplary and her steep rise to Chef Patron at the three Michelin starred Restaurant Gordon Ramsay is not surprising. Due to open her own restaurant in 2017, Clare has now taken the role of Consultant Chef for Gordon Ramsay Group. Her devotion to her craft, uncompromising standards and meticulous work ethic are just three of the reasons why she remains the first and only female chef to run a restaurant with three stars in the UK. Born in Northern Ireland, Clare grew up on a farm in County Antrim and moved to England at 16 to learn the skills, which would eventually make her a world-class chef. On completing her studies Clare’s thirst for knowledge drove her to stage under many influential chefs around the world. In 2002 Clare joined Restaurant Gordon Ramsay and worked her way up the ranks to become Senior Sous Chef. Clare left London in 2005 to gain experience abroad and joined the kitchen at Alain Ducasse’s renowned Le Louis XV in Monte Carlo. In 2008, soon after returning to London and Restaurant Gordon Ramsay, she was promoted to Head Chef aged just 29 and in 2012 became Chef Patron. In 2013, Clare was appointed Member of the Order of the British Empire (MBE) for services to the hospitality industry. She supports a range of charities including Action Against Hunger, Hemi help and Leuka. The Good Food Guide awarded Chef of the Year to Clare in 2013 and she and her team achieved a perfect 10/10 score in 2014, 2015 and 2016 - one of just three restaurants to receive such acclaim in Britain. 2016 saw the restaurant awarded five AA rosettes and in what is regarded as the Oscars of the hospitality industry, Clare was awarded the Chef Award at The Cateys 2016. Clare leads her dynamic team in providing elegant and unsurpassed modern French cuisine and the Inspiration Table, with a unique menu championing imaginative and inspired dishes, offers an unsurpassed insight into the creative process behind each dish. With appearances on Saturday Kitchen, Great British Menu, MasterChef, The Late Show and The One Show and numerous international demos across the world, Clare is quietly building her own legacy.

CHEF OF THE YEAR AWARD | 75

CHEF OF THE YEAR

AWARD nominee

Jason Atherton Jason Atherton started out working alongside great chefs including Pierre Koffmann, Marco Pierre White, Nico Ladenis and Ferran Adria at el Bulli, before joining the Gordon Ramsay Holdings in 2001 and launching ‘Maze’, first in London and then another five globally. His flagship restaurant ‘Pollen Street Social’ opened in April 2011 in Mayfair and was awarded a Michelin star within just six months of opening, alongside 4 AA Rosettes and no.3 in The Good Food Guide’s best UK restaurants. Since then, Jason’s The Social Company has grown into a globally renowned restaurant group, including Michelin-

76 | CHEF OF THE YEAR AWARD

starred Social Eating House, Little Social, Berners Tavern – named ‘the defining restaurant of the decade’, Michelin-starred City Social and Social Wine & Tapas in Marylebone. Alongside his London restaurants, Jason has opened critically-acclaimed restaurants in Hong Kong, Shanghai, New York, Dubai and Sydney, and written two cookbooks. Sosharu, a Japanese restaurant in Clerkenwell, is his most recent opening, with projects in Victoria and The Philippines to follow later this year. He was recently awarded ‘Best Restaurateur’ in the GQ Food & Drink Awards 2016.

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CHEF OF THE YEAR AWARD | 77

CHEF OF THE YEAR

AWARD nominee

Shaun Rankin

Yorkshire born Shaun Rankin honed his skills at The Mayfair Hotel in London and attended the Thames Valley University at Slough. He returned to Yorkshire in 1992, after three years in London, and took a position as chef de partie at the Black Bull Inn in Moulton. Since then he has worked in restaurants as close to home as Darlington and as far afield as Chicago and Australia. Shaun has spent the majority of his career in Jersey, Channel Islands. He spent eight years at prestigious Relais & Chateaux Hotel Longueville Manor, followed by the establishment’s sister restaurant Sumas. He then opened Bohemia restaurant as head chef in 2003 and gained his first Michelin star in 2005. Shaun is highly acclaimed and ranked as “a chef at the top of his game” in the prestigious Good Food Guide and described as “masterful” and “a champion of Jersey produce” by Square Meal. In December 2013 Shaun opened his own delicatessen ‘Don Street Deli’ adjacent to the acclaimed restaurant Ormer Jersey. The Deli offers luxury retail products sourced from all over Europe and fresh artisan food offerings. In December 2014 Shaun was selected to

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manage the food and beverage offering of elite members club 12 Hay Hill in London Mayfair. The new breed of club provides the international business sector with a luxurious environment for social and business purposes. The club includes a high-end brasserie, deli style dining in the basement bar and a light menu for alfresco dining on the spectacular terrace overlooking Berkeley Square. In March 2016 Shaun began his partnership with the luxury Flemings Mayfair hotel as part of a £15million refurbishment programme. The boutique hotel’s sophisticated 85-cover restaurant, Ormer Mayfair, will officially open on 20th September 2016. It takes inspiration from the shores of Jersey, introducing island produce to London diners. Flemings Mayfair is one of the oldest family-owned hotels in London. Part of the Small Luxury Hotels of the World, the awardwinning hotel offers unrivalled luxury accommodation in one of London’s most prestigious neighbourhoods. His new venture with Flemings Mayfair hotel runs alongside his current Jersey restaurant Ormer and 12 Hay Hill in London.

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CHEF OF THE YEAR

AWARD nominee

CYRUS TODIWALA From ‘chef of genius’ to ‘creator of the classiest curries in the City’ and in 2014 ‘BBC Food Personality of the Year’ this Bombay-born Parsee chef has been called all manner of good things, but the Chef Patron of Cafe Spice Namaste, Mr Todiwala’s Kitchen, Assado and The Park Café in Victoria Park East still has his feet very much on the ground…running. And his first restaurant in India has opened in January 2015 – The River Restaurant at the Acron Waterfront Resort in Goa. He cooks, teaches, runs three successful restaurants and does more than his fair bit for charity and the community, but Cyrus’ restless, entrepreneurial soul means he’s never going to stand still. He’s never said no to a challenge, whether it’s leaving a secure Executive Chef role in the Taj Group of Hotels in Goa 22 years ago to start all over in the UK, or bravely daring to combine flavours, spices and ingredients in ways no other Indian chef has done before. In autumn 2013, Cyrus Todiwala teamed up with Scottish Chef Tony Singh in the hit prime time series on BBC2, ‘The Incredible Spice Men’. Two years earlier, he appeared in the travelogue ‘Galleons of Spice’, broadcast on the History Channel, taking viewers through a tour of the culinary traditions and influences of Goa and Portugal. Cyrus sits on a number of boards including the London Food Board, under the Mayor’s office, and the Hospitality Guild. He is a member of the Asian Restaurant Skills Board, which aims to raise the prestige and profile of the Asian cuisine industry as

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a career choice – a cause very close to his heart, having opened the pioneering Asian & Oriental School of Catering in 2000, which went on to inspire others chefs to open their own training restaurants. Ever the innovator, ten years later, in 2013, Cyrus launched The Asian Junior Chefs Challenge (since re-launched as Zest Quest Asia), a first of its kind, with the Master Chefs of Great Britain, to help introduce Asian cookery to a new generation of ‘homegrown’ talent. He is a Founding Member of the Guild of Entrepreneurs and a Freeman of the Worshipful Company of Cooks. He is the Society Patron of the British Lop Pig Society and an Ambassador of the CLINK Charity. He is an active Ambassador of Springboard UK, the industry careers charity, has been an Enterprise Champion of LeSoCo and is an Honorary Professor of the University of West London. He also holds an Honorary Doctorate from London Metropolitan University. He appears regularly in the media, including Saturday Kitchen on BBC One, both as a guest chef and a guest presenter. His views are often sought on key issues of the day, as a featured interviewee on the BBC 4 Food Programme and the BBC Asian Network. Cyrus was awarded an MBE by HM The Queen for services to education & training and an OBE for his contribution to the hospitality industry. He is a Deputy Lieutenant of Greater London. In 2012, he cooked the very first luncheon for HM The Queen’s Diamond Jubilee Tour, featuring his now famous ‘Country Captain’.

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CHEF OF THE YEAR AWARD | 81

The Fairest Cape

Official Sponsor to the most influential person of the Year Award There are few occasions in life, so rare in their perfection, they are formative in the way they recalibrate the mind to reset the standards by which all other precious moments must be judged.

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or me, this revelation came on a ribbon of tarmac hewn into a cliff that clings to the bottom of the world, flanking the wild ocean of South Africa’s Western Cape. It was late evening during the fading embers of an African summer. The residual heat of the day rose from the road, smoothing the edges off the chill of the evening breeze that ebbs and climbs from the waters below. The air itself circulated around the exposed cabin of that rarest and most precious thing in the material world; a new RollsRoyce motor car.

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It is impossible to know where to begin when describing the experience served by Dawn, the most celebrated luxury house in the world’s newest masterpiece. Its designers were briefed to create the most social, glamorous, even sensuous Rolls-Royce in history – I can attest, they emphatically succeeded. From every angle, whether in motion or furnishing the drive of a post-modernist beach-house – the natural home for the growing number of millennials devotees to the marque - Dawn is achingly beautiful from every angle.

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Indeed, it serves as two cars in one. With the roof up it is athletic, even assertive, with daring purity of line exquisitely resolved around the rear pillar surfaces. Roof-down and its social billing immediately comes to the fore. Rolls-Royce designers know there is no trick of engineering or technology that can compensate for the luxury of space. The proportions are therefore indulge in their generosity; particularly in the beautifully appointed rear, with legroom that validates the marque’s bold claim that Dawn takes its place as the only truly uncompressed convertible in the world. Go out to dinner and you are guaranteed to come back with three new best friends. However, to compare, benchmark or even segment this car is to commit a heinous act of professional negligence. To talk exhaustively about power

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(ample), torque (otherworldly) and handling (a crushing victory for engineering over physics) is to do the experience injustice. Indeed, the conversation must be elevated beyond the mechanicals. To talk in binary terms feels as though to miss the point entirely. However, I would be doing a disservice to the talents of those behind it not to elaborate on the cleverest trick of engineering of all. The car is imbued with that rarest of characteristics; an ability to blissfully isolate the beholder from anything that could detract from the extraordinary bond one instantly forges with it. The millions of calculations within the self-adjusting suspension, so sensitive to imperfections on the road, every surface feels like the dryland equivalent of a millpond. Or the impossibly quiet roof mechanism; so

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mesmeric in its operation its creators dubbed it the ‘silent ballet’ (even the engineers at Rolls-Royce are blessed with the souls of poets). As a place to simply spend time, whether driving or not, it is remarkable. You are coddled in an all-enveloping blanket of luxury and comfort. The interior; a glorious marriage of buttersoft leathers, satin finished woods and deliciously indulgent touches, eloquently speaks of the obsessive attention-to-detail one must possess to make your life’s work as a RollsRoyce craftsperson. From the moment you settle yourself into your seat an overriding feeling of wellbeing washes over; ignite the engine and the almost imperceptible thrum secreted beneath the silver-satin bonnet seems to whisper ‘let’s enjoy ourselves, shall we?’ It takes just moments for those

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proportions to shrink around you as you sweep from bend to bend with the lightest of guidance from your fingertips, for the car demands nothing more. Indeed, it is here that the magic lies. Dawn has an ethereal ability to conjure these precious moments without ever imposing itself upon them. So many times a great drive is just the car’s story. Not so here, in letting the elements in, Dawn sounds a note that harmonises perfectly with driver, setting and passenger. As an experience, it cleanses and enriches the soul – perhaps the rarest and most precious characteristic of them all. When Frances Drake first surveyed the Western Cape he so eloquently declared; “this cape is the stateliest thing and the fairest cape we saw in the whole circumference of the earth.” If only a Dawn was waiting for him when he made ground.

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most influential Person OF THE YEAR AWARD WINNER

DaviD Loewi

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MOST INFLUENTIAL PERSON OF THE YEAR AWARD | 87

avid Loewi is the Managing Director of D&D London, which owns and operates over 30 leading restaurants in London, Leeds, Paris, New York and Tokyo, in addition to highly acclaimed South Place Hotel in London. CEO Des Gunewardena and David led the buyout of Conran Restaurants in September 2006, including iconic restaurants Bluebird, Le Pont de la Tour and Coq d’Argent. They have since overseen new ventures including the Old Bengal Warehouse, South Place Hotel and two sites in Leeds. Growing up, David’s father was a scientist who travelled the world, while his mother was a culinary star of the Lausanne Hotel School in Switzerland. Moving around with his father’s career introduced him to the world of hospitality and good food, and sparked his desire at a young age to bring fine dining and high quality cuisine to the UK. He completed his education in Switzerland before moving to London, where he spent time at Claridges and Hyatt International in both London and the Far East, as well as gaining experience on luxury cruise liners, which taught him how to organise and cater to huge numbers. In 1995, David joined Conran Restaurants and successfully managed Mezzo in Soho (the building now houses Floridita, Carom restaurant and Casa bar), before holding a number of senior positions, resulting in his appointment as Managing Director of the group in 1998. Two years later, he moved on from Conran and set up the highly acclaimed Wolseley restaurant, before returning to join current partner Des to lead the management buyout of Conran and create D&D London. In 2014, David was also appointed as Chairman of the Restaurant Association, part of The British Hospitality Association. D&D London remains one of Europe’s leading high quality restaurant groups. Recent and current projects include the extensive redesign and relaunch of iconic London establishment Le Pont de La Tour (September 2015); Sartoria (December 2015); 100 Wardour Street, formerly known as Carom and Floridita (January 2016); as well as the opening of historic site, the German Gymnasium in King’s Cross, launched in November 2015.

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most influential Person OF THE YEAR AWARD WINNER

DaviD Loewi

MOST INFLUENTIAL PERSON OF THE YEAR AWARD | 89

most influential Person OF THE YEAR

AWARD nominee

CHRIS GALVIN

Originally inspired by the cooking of his grandmother, Chris’s career is one of almost forty years as a chef working in some of the finest restaurants and hotels on both sides of the Atlantic. His talent, enthusiasm and dedication never waning for the profession that he loves, and his commitment to training and giving back to the industry being recognised in his capacity as former Fellow at West London University, Chairman of the Craft Guild of Chefs Graduate Awards, and Ambassador to National Chef of the Year. Chris started in a small neighbourhood

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restaurant as a pot washer for Antony WorrallThompson, before joining the brigade at The Ritz hotel in London as a young Commis under the direction of Michael Quinn. His talent, enthusiasm and dedication was soon spotted by acclaimed Chef, Paul Gayler, who first brought him into his kitchen brigade at Inigo Jones before recruiting him again many years later at The Lanesborough hotel, as Executive Sous Chef. He was also to team up again with Worrall-Thompson in New York as Head Chef at Ménage à Trois.

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MOST INFLUENTIAL PERSON OF THE YEAR AWARD | 91

most influential Person OF THE YEAR

AWARD nominee

Jeff GALVIN

Inspired by his older brother Chris, Jeff started his career at the same small neighbourhood restaurant where Chris once washed the pots for Anthony Worrall-Thompson. After completing catering college, Jeff joined The Savoy hotel as a young Commis under the direction of Anton Edelman, before progressing to the role of Junior Sous Chef at David Levin’s Michelinstarred Capital Hotel working for renowned Chef, Philip Britten. In 1994 he was appointed by Nico Ladenis at Chez Nico at 90 Park Lane as Sous Chef and was part of

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the kitchen brigade that achieved the elusive third Michelin star. He joined Chris for the opening of Orrery in Marylebone in 1997 before being reunited with David Levin as Head Chef at The Greenhouse restaurant in Mayfair. His Michelin-starred experience led to his appointment at Marco Pierre White’s three Michelin-starred Oak Room, where he was Head Chef under the direction of Robert Reid, and in May 2000 Marco appointed him as Executive Chef at L’Escargot which held a Michelin star for five years.

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most influential Person OF THE YEAR

AWARD nominee

OBE

Sara Jayne Stanes Sara is the Chief Executive of the Royal Academy of Culinary Arts, Britain’s principal association of head chefs and restaurant managers and leading industry professionals committed to the education and training of the young emerging talent across the UK. Sara is also CEO of the Adopt a School Trust, the Royal Academy’s charity that teaches primary school children about food via a holistic approach from food provenance, nutrition, food cultures and cookery and service skills. Sara writes and broadcasts about food and food concerns and specialises in the history and production of cocoa and

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chocolate is keen to differentiate between confectionery and the ‘real’ thing. Her work has been recognised with an Honorary Fellowship of Thames Valley University in 2004, Honorary Freeman of the Worshipful Company of Cooks in 2006, listed in the People First Top 100 Women in the Hospitality Industry 2010, and an Honorary Doctorate from the University of West London in 2013 and with Honorary Fellowship of Westminster Kingsway College in 2014 and Freeman of the Worshipful Company of Cooks in 2015. Sara was appointed an OBE in June 2007 and received the Caterer and Hotelkeeper’s Catey Special Award in 2011.

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MOST INFLUENTIAL PERSON OF THE YEAR AWARD | 95

Business Channel TV Official Sponsor of the PRIVATE DINING ROOM of the Year Award “I want it all I want it now” said Freddie Mercury and Queen. How right they were! The world is changing, it’s about who you know and what you know more than ever before but with the massive demand for information our expectations as to knowledge or news delivery have shifted immeasurably. Simply knowing or gaining knowledge isn’t quite enough- Now is when we want it! Instant ‘On-Demand and In-The Palm-Of-My-Hands’ is the new expectation. Add to this society that is stimulated constantly by mass media creating a ‘Celebrity’ driven and ‘Entrepreneur-Filled’ workplace and you have a perfect storm. Enter the Business Channel TV.

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Million People involved in SME’s and another 3 Million senior managers and driven employees adding to and including the ‘self-employed and famous’, and we have a huge thirst for business knowledge and connection to push this ego and success driven world forwards. The Business Channel TV is the perfect partner for you in a business world. Hundreds of on-demand programmes dedicated to sharing business advice and connections.

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Business Channel TV is truly the trusted source with all contributors vetted and assured as leading lights in their own field. It is an expansive marketing platform working exclusively for benefit of the members. The Business Channel TV provides an advisory experience which is more tangible and less ‘dry’ than most traditional forums. Our varied programme formats and ‘live’ events enable you to engage with the experts and should inspire, educate and ultimately connect you so that your business grows and you win through improvement.

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You might need help as you grow and face new challenges, maybe PR and Marketing are on your wish list, maybe better Accounting and Tax Advice or maybe Recruitment needs to hire new and better staff or if times are tougher how do you increase efficiency with maybe Software Systems, selling expertise or Outsourcing? If you are involved in business at any level there are many challenges that appear from time to time. And when they do, where do you go? Who can you turn to in the ‘Now’ for the help that

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you need, and specifically help that is ‘bona-fide’, proven and unbiased? The Business Channel TV is for the first time adding entertainment value and ‘human connection’ to this mix. We don’t always want the ‘serious’ side of business-often we want to satisfy the curious and ‘look inside other’s lives’ and at times we might just want to have a light hearted look at business with a little edgy non-politically correct journalism! Oh how refreshing might that be?! The Business Channel TV comprises many different programme types and

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covers all topics within the greater scope of ‘business’, Although we are brand new, as The business Channel TV evolves it provides opportunity for others in business to step forward and join with us to make programmes and jointly provide valued information to the subscribers whilst taking advantage of prestigious elevated position of the ‘expert exposure’ that TV provides. The Business Channel TV is proud to join with The London Lifestyle Awards as it recognises that the vibrant business

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world of this fabulous City influences globally and is core to the success of the U.K. The Business Channel TV is committed to your success and looks forward to creating programmes and working with all businesses amongst us and adding humour, realism and entertainment to the knowledge world. The Business Channel TV- Creating a future for business where ALL Win!

www.thebusinesschanneltv.co.uk

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private

DINING ROOM OF THE YEAR AWARD WINNER

The Ritz The William

Kent Room

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he Ritz London opened its doors on 24th May 1906 on the Piccadilly site of the Walsingham House Hotel, formerly the Bath Hotel. Conceived by renowned hotelier César Ritz, The Ritz owes its architectural design to the successful partnership formed in 1900 between Frenchman Charles Mewés and Englishman Arthur Davis. Perfectly located in a landmark position in the heart of London’s West End, The Ritz London Hotel overlooks Green Park and world famous Piccadilly. 2016 marks the 110th anniversary of The Ritz London. Throughout its distinguished history, The Ritz has been at the heart of London society and continued to play host to Royalty, aristocracy, stars of stage and screen and countless other discerning guests. The first and only hotel to have received a Royal Warrant from His Royal Highness The Prince of Wales for Banqueting and Catering Services, The Ritz has deservedly taken its place amongst the great hotels of the world. In November 2006 The Ritz opened William Kent House, also Grade II listed, which is situated at No. 22 Arlington Street overlooking Green Park and adjoining the hotel. Designed in the 1740s by the 18th century architect William Kent, from whom the house now takes its name, the historic mansion was known as Wimborne House when The Ritz opened in 1906. Acquired by the hotel owners in 2005, almost a hundred years after Cesar Ritz first tried to purchase the house and was rebuffed by Lord Wimborne, William Kent House underwent an extensive period of restoration

and refurbishment prior to the re-opening of its magnificent new reception rooms. In keeping with the guidelines set down by English Heritage, the exquisite collection of lavishly decorated private dining rooms and residential suites have been retained in their original Italian Renaissance style décor and the majesty of William Kent House is now resplendently reborn. The most opulent of all the banquet rooms, The William Kent Room is a spacious private dining room with seating for up to 24 for lunch or dinner. Featuring the most stunning original architecture in the house, the room is dominated by a breath-taking coved ceiling in grand Italian Renaissance style which is highlighted in gold relief against a brilliant blue and red background. The passionate Front of House team is expertly trained in classic service skills and offer the very best personalized service at the very highest level of technical expertise. Executive Chef John Williams, MBE, continues to build on the principals and beliefs of Escoffier with his menus, drawing inspiration from classic and traditional dishes of the last century and developing light and fresh gourmet cuisine. The menus are composed with the ‘Best of British’ seasonal produce. An awe-inspiring dining room decorated in Italian Renaissance style with a simply spectacular ceiling the William Kent Room is the signature private dining room of The Ritz London. Truly lavish in appointment and detail, with views across Green Park, a banquet within the William Kent Room will linger long in the memory.

private

DINING ROOM OF THE YEAR AWARD WINNER

The Ritz The William

Kent Room

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private

DINING ROOM OF THE YEAR AWARD nominee

Bob Bob Ricard

Bob Bob Ricard, the iconic Soho Restaurant, serves a luxury English and Russian menu to its eclectic clientele in London’s most glamorous all-booth dining room. Equipped with a ‘press for champagne’ button at every table, it is famous for pouring more champagne than any other restaurant in the United Kingdom. Bob Bob Ricard serves English and Russian classics reinvented with the luxury ingredients sourced from traditional producers. From Chicken Kiev to Beef Wellington, it is comfort food fit for a special occasion. Bob Bob Ricard is known for its great value fine wine and champagne list. It is the only UK restaurant endorsed by Chateau d’Yquem as a purveyor of their world famous wine by the glass. The award winning blue-and-gold interior takes inspiration from the Orient Express and Golden Age of travel. Designed by

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the legendary David Collins, it is widely regarded as his most flamboyant creation. Bob Bob Ricard’s much celebrated redand-gold dining room features distinctive backgammon motifs and oriental patterns and is open for dinner only. Modelled on the Royal Dining Carriage and seating 10 to 16 guests, Bob Bob Ricard’s private dining room offers a more intimate experience with all the ambiance and glamour of Bob Bob Ricard’s iconic design. The private room is Adorned in luxurious fittings and materials such as handcrafted chandeliers from Austria and Japanese booking binding paper on the walls. Although the space was redesigned in 2014, no expense was spared to add extra comfort and luxury’. The private room is fitted with two of the world famous ‘Press for Champagne’ buttons and was been modified further to include its own feature Windsor fireplace.

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PRIVATE DINING ROOM OF THE YEAR AWARD | 105

private

DINING ROOM OF THE YEAR AWARD nominee

Fera at Claridges Fera, the Latin word for ‘wild’, reflects the powerful connection to nature that is at the heart of our restaurant. The interior of Fera has been created by British designer Guy Oliver to reflect Simon Rogan’s own natural style but without compromising the timeless art deco glamour of Claridge’s. Guy Oliver’s unique approach is rooted in respect for architectural heritage, overlaid with distinctly contemporary style. His use of warm, natural tones of walnut, bronze and green effectly connects Simon Rogan’s deep understanding of nature with this restaurant’s urban setting in the heart of Mayfair. Central to the experience is the kitchen. Framed by a floor-to-ceiling mural depicting organic shapes, guests are tempted in through open double doors to pull up a stool and watch the team at work. The menus are inspired by the constant changing of the seasons. Fera only use exceptional, mostly homegrown ingredients that are harvested in their prime. This is why

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the à la carte and tasting menus change as often as the weather in which their ingredients are grown. The award-wining wine list features over 700 bins, both traditional selections and a collection of natural wines, including many notable English options. The Fera bar is open to non-diners, offering the perfect opportunity to try our seasonal or classic cocktails. At Aulis, the development table accessed through the kitchen, Fera invite you to join their chefs to explore new dishes and cooking techniques – an exclusive, intimate and interactive dining experience bookable for up to six people. The private dining room at Fera is an intimate, maple-panelled room which seats up to 12 people around a beautiful walnut table. The doors can be kept closed for absolute privacy, or opened up to allow the atmosphere of the main dining room to seep into the private space. A further set of secret doors opens onto the ‘Mayfair meadow’ planted by Simon Rogan to recall his farm in Cumbria.

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PRIVATE DINING ROOM OF THE YEAR AWARD | 107

private

DINING ROOM OF THE YEAR AWARD nominee

Quaglino’s An iconic restaurant hidden within historic and stylish St James’s, synonymous with style and glamour, Quaglino’s, owned by D&D London, serves contemporary European food and legendary cocktails. Quaglino’s was founded in 1929 by Giovanni Quaglino: a restaurateur hailing from the Piedmont region of Northern Italy. Quaglino was an exceptionally talented waiter – by 17 he was maître d’hôtel at the grand Martinez Hotel in Cannes – but he seemed in no hurry to start his own business. Instead he came to England and The Savoy, where he worked with another maître d’hôtel, named Sovrani. When Sovrani left to open his own restaurant in Jermyn Street, Giovanni, or John as he was mostly known went with him. Sovrani repaid this loyalty by taking too keen an interest in his employee’s pretty wife. Quaglino returned the favour by moving on and taking charge of the restaurant at the St James’s Palace Hotel (later the Hotel Meurice), just around the corner in Bury Street, and competing for Sovrani’s customers. He won this grudge match with a combination of exceptional food and service, and by providing a fashionably late supper followed by music and dancing, but most especially Quaglino’s personality drew people to the restaurant. The Mountbattens patronised Quaglino’s, Evelyn Waugh came for lunch, and the smart set crowded into the bar hoping for a table.

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When the Prince of Wales (later, briefly, Edward VIII) took a liking to the place, the fame of John Quaglino’s restaurant was assured. By 1935 he had been able to buy the whole hotel. Throughout the years Royalty played, as have Hollywood legends and the political elite, for this is where Judy Garland celebrated her final marriage in 1969, and where the Profumos put on a very public display of affection after being hit with the Christine Keeler scandal in 1961. It was also where Barbara Cartland found a pearl in her oyster, and where she forged a friendship with Quaglino, which led to her writing the foreword to his frankly brilliant 1935 book, The Complete Hostess. Then in 1993 D&D London’s precursor, Conran Restaurant Group, took over and created a buzz so momentous that tables were traded on the exchange, Princess Diana snuck in through the kitchens, stolen ashtrays became trophies, and even the Quag’s cigarette girls, in their couture uniforms, were minor celebrities. Quaglino’s has two private dining rooms which offer a versatile range of options and can be hired independently or in combination. Set on the mezzanine level, the larger Prince of Wales Room and the more intimate Giovanni Room overlook the theatre of the main restaurant below, yet also offer total seclusion. The private dining rooms, like the restaurant, have beautiful art deco touches that allude to the bygone era when Quaglino’s was born.

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private

DINING ROOM OF THE YEAR AWARD nominee

sexy fish The newest venture from the Caprice restaurant group, Sexy Fish is on the south east corner of Berkeley Square in the heart of Mayfair, and opened on 19 October 2015. Designed by Martin Brudnizki Design Studio and decorated with artwork from the likes of Frank Gehry, Damien Hirst and Michael Roberts, the look and feel is midcentury glamour and refinement. Sexy Fish is split-level with a private room – The Coral Reef Room – on the lower ground floor, and the restaurant and terrace on the ground floor. The food takes its inspiration from the seas of Asia, with a focus on Japan. The bar holds Europe’s largest Japanese whisky collection at 217 bottles (the 2nd largest in the world, largest in Europe), as well as offering a hard-to-resist cocktail list. The wine list is balanced and thought-provoking – collating vintages and cépages from all over the world. The décor in the restaurant is a heady mix of dappled Esmerelda onyx marble floors, dark oak-clad walls and pillars, antique

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smoky mirroring and raspberry leather banquettes and chairs. Light emanates from polished nickel and copper lamps. The ceilings are adorned with bespoke coral-patterned linen panels from artist Michael Roberts. Frank Gehry’s beautiful shimmering fish (Fish Lamps) hang above the bar, softly glowing and undulating as if they were in the sea, rendered even more realistic by a flowing water wall behind the bar. A 13ft glossy black silicone mosaic crocodile crawls across the north wall of the dining room. Damien Hirst has created three site-specific artworks for the restaurant, including a pair of exquisitely cast bronze mermaids, rendered in blue patina, positioned on either end of the bar; and a 15ft bronze relief panel by the artist, in which a mermaid is presented alongside a shark. An open kitchen adds a frisson to the experience, and for those keen to be in the midst of the action, there’s counter seating at an emerald Pyrolave lava stone bar, which looks straight into the kitchen.

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private

DINING ROOM OF THE YEAR AWARD nominee

The Wolseley In 1921, Wolseley Motors Limited commissioned the architect, William Curtis Green, to design a prestigious car showroom in London’s West End. He drew on Venetian and Florentine influences, as well as incorporating the Eastern exotic touches that were in fashion at the time. The grand, atmospheric interior with its towering pillars, arches and stairways was testament to the great ambitions of The Wolseley Car Company. The cars were displayed on the marble floor and cost between £225 - £1,300. Unfortunately, the cars did not sell well enough and by 1926 the Company was bankrupt. Barclays Bank acquired the building and the new branch opened in April 1927. William Curtis Green was recalled to install managers’ offices on either side of the main entrance (now serving as a bar and salon) and a banking counter, further developing the Eastern lacquer theme. He also designed specialised furniture including a post box and stamp machine, still on display today.

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Chris Corbin and Jeremy King secured the site in July 2003 and its restoration and renovation was overseen by David Collins Architects. The Wolseley opened in November 2003. The Private Dining Room at The Wolseley has been described as “one of the most beautiful in London.” Commanding a view across the entire Wolseley dining room, it is nevertheless unobtrusively hidden away and entirely private, with its own dedicated staircase. Designed to complement the restaurant below, the Private Dining Room seats up to 14 guests and is available to book for breakfast, lunch, afternoon tea and dinner. Discreetly hidden away from view, with its own private staircase, it is nonetheless very much part of the restaurant. With large, arched windows on all four sides, it also overlooks The Ritz and Piccadilly. Flooded with natural light from four sides during the day, it is bright and cheerful throughout the day, and seductively lit at night by candles and the glow of the restaurant’s chandeliers.

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The

Nth Degree AT THE

LONDON LIFESTYLE AWARDS CEREMONY

AWARD winners 1. Theatre Show Of The Year Winner - Kinky Boots 2. Restaurant Of The Year Winner - Sexy Fish 3. Hospitality Company Of The Year Winner - Inception Group 4. Keeping Performance Live Winner - Pizza Express Live 5. Private Dining Room Of The Year Winner - William Kent Room â€“ The Ritz 6. Pub Of The Year Winner - The City Barge 7. Beauty Facility Of The Year Winner - Como Shambhala Urban Escape 8. Members Club Of The Year Winner - Home House 9. Personality Of The Year Winner - Vanessa Feltz 10. Most Influential Company in Hospitality Of The Year Winner - D&&D Group

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11. Cultural Attraction Of The Year Winner - Natural History Museum 12. Bar Of The Year Winner - Radio Rooftop Bar 13. Live Event Of The Year Winner - Udderbelly Festival 14. Hotel Of The Year Winner - The London Edition 15. Ambassador of the Year. 16. Hair Salon Of The Year Winner - Stuart Phillips 17. Fashion Retailer Of The Year Winner - Melissa Odabash 18. Fitness Facility Of The Year Winner - The Clock 19. Chef of the Year Winner - Clare Smyth 20. Coffee Shop Of The Year Winner - My Place 21. Late Night Venue Of The Year Winner - Tape London

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David Grad Ambassador and Business Development Director, Nth Degree Club Dubai

dubai private dining room g u i de

David Grad moved to Dubai in November 2014, when The Nth Degree Club Dubai was launched. He has represented The Nth Degree Club as the Dubai Ambassador and Business Development Director. He has hosted over 40 dining events in the UAE to-date. David has created an incredible database and membership portfolio in the region bringing like-minded, professional and influential people together around The Nth Degree Club concept.

avid has built strong relations and rapport with its members and venues within the UAE. David has also organized super deals with sponsors such as Billecart-Salmon, M.Chapoutier, MMI, Abacus Financial Consultants, The Capital Club to name but a few. He has secured the 5th book launch on the 29th of November at The Capital Club Dubai which looks set to be a fantastic event, showcasing all the latest venues and experiences The Nth Degree has hosted in over the last 12 months. David has also formed The Nth Degree Car Club in Dubai, forming a different

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angle for the members who have high performance or super cars, to socialize and drive their cars from top venue to top venue within the UAE. The future of Dubai is a positive one and as they say ‘The World’s your oyster’ .The opportunities are endless as more and more super, top venues are opening all the time, giving variety and excitement to all the members and guests who are part of the Nth Degree Club Dubai. David wants to thank all those members and sponsors who have been a part of his journey thus far in Dubai and he looks forward to working with them and hosting many more events in the future.

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capital club

Nestled in the heart of Dubai’s financial district, Capital Club is a premier private club that caters to the city’s elites. Selected by CNN as one of the world’s top 10 private members’ clubs, the Club has an impressive Membership representing the “who’s who” of Dubai. Members and guests are continuously enthralled by the elegance and sophistication of the 45,000 square foot Club, from its tastefully selected décor to its quintessentially Italian menu crafted by its world-class chefs. The Club’s membership is made up of bastions of society – the presence of some of the UAE’s leading government officials and senior level business leaders have made Capital Club a “second home” to some of the country’s leading dignitaries and VIPs. Basking in a lush and inviting ambience, members can unwind in any of the Club’s bars and restaurants and meet like-minded people to share their musings of the day. For individuals looking to keep fit at the end of a grueling workday, the D5 Executive Gymnasium offers a state of the art health centre with an opulent décor that reflects luxurious urban living. The Club’s vision and mission is to offer a haven where like-minded people can connect, have interesting and stimulating conversations and develop and grow, both personally and professionally. As such, the Club is also known as a ‘social business club’ – a title that precedes its elite reputation. Members have been known to strike up a casual conversation that carries through to a successful collaborative business venture. The Club also hosts several weekly events that encourage conversation and networking between its members. Due to its large British and American membership, the Club recently hosted talks on Brexit and the US Presidential Elections to examine the impact and consequences these global events would have on its members. Prominent

Dubai’s leading Private Members’ Club

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figures such as UK Cabinet Minister Dr Liam Fox; Jasper Hope, CEO of Dubai Opera; and Dr Abdulla Al Karam, Director General of the Knowledge and Human Development Authority, have been in attendance at the Club’s events. However, these names are just a drop in the bucket of the long list of the Club’s clientele. Discerning gourmands can choose from an exquisite Italian menu, headed by highly experienced chefs of distinct Italian pedigree. The chefs are all raring to serve up sophisticated fare bearing the hallmarks of different regions in Italy – all exclusive to the Capital Club diner. The overarching goal is to welcome the Club’s guests to “a truly world-class dining experience for 21st century tastes.” As a Premier Private Members City Club, the membership is by invitation only. There is a deliberate exclusivity to becoming a member as the Club’s admission criteria is very discerning – members are encouraged to invite friends and colleagues whom they feel would also suit the Club’s ethos. This referral system is the healthiest and most organic way to grow the membership, based on shared or similar personalities to meld well with the personality of the Club. A truly bespoke experience awaits for all discerning clientele at the Club. Expect nothing less than to revel in top-notch conversation, plush décor, impeccable service standards and gourmet cuisine.

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Billionaire Mansion Taj Hotel Burj Khalifa Boulevard Dubai, UAE 971 (0) 45103100 alberto@billionairemansiondubai.com

Restaurant Opened 2016

Room Hire Cost No cost

Cuisine Italian and Japanese

Minimum Spend AED 450 per person

Name of Private Dining Room VIP Burj Khalifa View Room

Head Chef Batuhan Piatti

Location of Private Dining Room First Floor

Signature Dish - Italian: Seabass salt. - Japanese: Lobster Salad. - Dessert: White and Dark Chocolate Fondue

Seating Capacity of Private Dining Room Up to 30 Guide Price of Set Menus Per Head Starting from 450 AED per person Guide Price of Wine List Wine starts AED 320 per bottle

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Interesting Fact It is owned by F1 legend Flavio Briatore

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Boca sponsored by

Hatt et Soner

Gate Village 6 DIFC Dubai +971 (0) 43231833 manager@boca.ae

Restaurant Opened 2014

Room Hire Cost No cost but 5 guests minimum

Cuisine Spanish Tapas

Minimum Spend N/A

Name of Private Dining Room Wine Cellar

Head Chef Chef Carlo Direda

Location of Private Dining Room Basement

Signature Dish 5 dishes and 5 wines (Paired tasting menu) at AED 370 per person

Seating Capacity of Private Dining Room 16 Guide Price of Set Menus Per Head 8 courses, AED 330 per person, Head Tasting menu and AED 550 per person Wine cellar experience Guide Price of Wine List Wine starts AED 200 and Champagne AED 750 per bottle

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Interesting Fact The restaurant was built in a space that was allocated to an art gallery. BOCA still dedicates parts of the walls to monthly exhibitions of contemporary art.

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The Capital Club sponsored by

Abacus Financial Consultants

Building 3, DIFC Dubai +971 (0) 43640111 noor.nanji@capitalclubdubai.com

Restaurant Opened 2015 (Club 2008)

Room Hire Cost No cost.

Cuisine Italian, Sushi, Indian

Minimum Spend N/A

Name of Private Dining Room Al Hamra

Head Chef Simone Serafini

Location of Private Dining Room 4th floor of Club

Signature Dish Starters: Burrata Main: Crab Ravioli, Wagu Beef and Seabass

Seating Capacity of Private Dining Room Up to 100 (Restaurant) Guide Price of Set Menus Per Head A la cart only Guide Price of Wine List White Wine: AED 260 Red Wine: AED 280

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Interesting Fact - CNN: “world’s top ten most exclusive private club.” - GoBanking Rates: “10 most elite hangouts in the world.”

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Delphine sponsored by

Billecart-Salmon Champagne

1 Sheikh Zayed Road Dubai 971 (0) 45018623 reservations@delphinedubai.com

Restaurant Opened 2015

Room Hire Cost No cost

Cuisine International

Minimum Spend N/A

Name of Private Dining Room N/A

Head Chef Ganesh Venkiteswaran

Location of Private Dining Room Ground Floor - within Delphine Restaurant

Signature Dish Double cooked lamb ribs

Seating Capacity of Private Dining Room Up to 50 guests Guide Price of Set Menus Per Head AED 45 â€“ 155 per person

Interesting Fact Restaurant in located in the H Hotel with a super brunch on Fridays. (AED 269 no alcohol, AED 385 alcohol, AED 599 Champagne)

Guide Price of Wine List Wine starts AED 220 and Champagne AED 300 per bottle

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Gaucho sponsored by

MMI

Podium level, DIFC Dubai +971 (0) 44227898 reception.dubai@gauchorestaurants.com

Restaurant Opened 2011 Cuisine Argentinean Name of Private Dining Room Private Dining Area Location of Private Dining Room Ground Floor Seating Capacity of Private Dining Room 16 Guide Price of Set Menus Per Head - Sharing AED 375 per person. - Signature AED 395 per person. - Tasting without wine AED 480 per person. - Tasting with wine AED 690 per person.

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Guide Price of Wine List Wine starts AED 200 and Champagne AED 750 per bottle Room Hire Cost No cost Minimum Spend N/A Head Chef Chef Juan Pablo Raynores Signature Dish Argentinean Cut Steak Interesting Fact All beef and wines come from Argentina, 100% Angus Beef

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Jean Georges sponsored by

Chapoutier

Four Seasons Hotel Resorts Dubai +971 (0) 3436118 Daniel.ayres@jean-georges-dubai.com

Restaurant Opened June 2015

Room Hire Cost No cost

Cuisine Contemporary French

Minimum Spend N/A

Name of Private Dining Room N/A

Head Chef Chef Geoff Hasboroeck

Location of Private Dining Room Lower Grand Floor

Signature Dish Grilled Wagu beef tenderloin with baby spinach, onions and hot butter sauce

Seating Capacity of Private Dining Room Up to 140 (Restaurant) Guide Price of Set Menus Per Head - AED 395 No Alcohol - AED 495 with Alcohol

Interesting Fact It is the only Jean Georges restaurant in Dubai, and has an air-conditioned outdoor terrace

Guide Price of Wine List - White Wine: AED 350 - Red Wine: AED 430

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Nobu sponsored by

Billecart-Salmon Champagne

Atlantis, The Palm Dubai +971 (0) 442 60760 dxb-nobu@atlantisthepalm.com

Restaurant Opened 2008

Guide Price of Wine List Wine starts AED 300 – AED 26,000

Cuisine Japanese

Room Hire Cost No cost

Name of Private Dining Room Private Room

Minimum Spend AED 12,000 per table

Location of Private Dining Room Off the main dining area

Head Chef Mr. Herve Courtot

Seating Capacity of Private Dining Room 2 tables of 12 – 16 each

Signature Dish Sushi

Guide Price of Set Menus Per Head AED 450 – 880, tailored for guests

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Interesting Fact Won TIME OUT award for highly commended 2016.

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Patiala Level 3 Souk Al Bahar Dubai +971 (0) 445 19151 saurabhnarain@patiala.ae

Restaurant Opened 2011 Cuisine Best of Old and New Northern Frontier Indian Cuisine

Room Hire Cost No cost

Name of Private Dining Room Private Room

Minimum Spend N/A

Location of Private Dining Room Adjacent to kitchen

Head Chef Kunal Kapur

Seating Capacity of Private Dining Room 10

Signature Dish Slow cooked boneless lamb chunks with steamed rice and home made Naan Bread

Guide Price of Set Menus Per Head Starts from AED 400 for two people.

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Guide Price of Wine List - White Wine starts AED 265 - Red Wine AED 270

Interesting Fact Head chef is an Indian celebrity

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Tamba The Hub at The Mall, World Trade Centre Abu Dhabi (Level 6) +971 2 672 8888 reservations@tambarestaurant.com

Restaurant Opened April 2016

Room Hire Cost No cost

Cuisine Indian Inspired International Cuisine

Minimum Spend N/A

Name of Private Dining Room The Private Dining Rooms Location of Private Dining Room In the restaurant (6 floor of The Hub) Seating Capacity of Private Dining Room - Large PDR (14 guests) - Small PDR 1(6 guests) - Small PDR 2 (6 guests) - Chef’s Counter (12 guests) Guide Price of Set Menus Per Head AED280 – AED320 Guide Price of Wine List - Wine from AED190 per bottle - Champagne from AED 399 per bottle (Veuve Clicquot)

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Head Chef Aditya Jha Signature Dish Raw Red Snapper, Kachumbar Masala Rub Wagyu King Crab Puri Black Cod, Tamarind, Jaggery Smoked Chicken, tomato gravy, black pepper burrata Interesting Fact Finalization of the menu involved over 700 food trials. The menu showcases techniques and ingredients from around the world and provides guests with a truly unique Indian Inspired Culinary Journey.

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Vanitas sponsored by

Billecart-Salmon Champagne

Palazzo Versace Hotel Dubai +971 (0) 4556 8888 vanitas@palazzoversace.ae

Restaurant Opened November 2015

Room Hire Cost No cost

Cuisine Italian

Minimum Spend N/A

Name of Private Dining Room Vanitas Private Room

Head Chef Chef Andrea Gaia

Location of Private Dining Room In main restaurant ground floor

Signature Dish Dover Sole with Green Asparagus and Lemon Confit. And Shoulder of lamb.

Seating Capacity of Private Dining Room 16 (Private table), 70 (Restaurant) Guide Price of Set Menus Per Head Average AED 425 per person

Interesting Fact All Italian chefs and food comes from Italy

Guide Price of Wine List Wine starts AED 290

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IN profile

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The

A celebratory evening for our members to mark the completion of the 4th edition of

Nth Degree Book Jason Atherton Rolls -Royce

& with

The Nth Degree Club were delighted to invite its members, corporate partners, VIP guests and front cover chef Jason Atherton to celebrate the launch of the 4th edition of The Nth Degree Club Book. The Nth Degree Book is a bi-annual luxury lifestyle publication produced exclusively for members of The Nth Degree Club. Featuring the worldâ€™s leading Private Dining Room Guide alongside luxury lifestyle features, the book embodies all that The Nth Degree Club is. At the heart of the book lies the Private Dining Room Guide, which showcases the many private dining experiences within The Nth Degree Club events calendar. As all private dining rooms within the guide have been tried and tested by The Nth Degree, the guide acts as a directory for members when looking for private dining inspiration. This very special evening was be held at The Rolls Royce Showroom, Berkeley Square where the club welcomed over 60 members and enjoyed fine champagne, canapĂŠs.

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The 2016 National Restaurateurs’ Dinner The Nth Degree Club members were invited to celebrate this years annual National Restaurateurs’ Dinner, which was held at the fabulous 5-star Dorchester Hotel on Tuesday 5th April, 2016 The dinner is was a joint initiative by three of the industry’s most prominent and respected organisations: The Academy of Food and Wine Service; The Royal Academy of Culinary Arts; and The Restaurant Association. Each year, these organisations combine efforts to co-ordinate the NRD in order to make it a memorable annual celebration. The dinner attracts around 400 key opinion formers, senior industry executives, decision makers, celebrities and top chefs from across the sector and provides a true money can’t buy experience for anyone lucky enough to be invited. Last year’s event, was a total sell-out and raised over £45,000 on the night from the auction and raffle ticket sales. These vital funds help maintain the profile and esteem of the industry, both front and back of house, through training and educational programmes. Besides its fundraising, the evening also provided an opportunity for the best in the industry to come together and enjoy the company of old, and new friends.

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The

Nth Degree celebrates Royal Ascot 2016 in Style! The Nth Degree were thrilled to invite its members to join us in celebrating Royal Ascot 2016 for the very first time for a special private dining experience at The Wyndham Club within the Royal Enclosure on Tuesday 14th June. The Wyndham Club, named after The Master of the Buckhound in 1711, is located in the idyllic Royal Enclosure Gardens at the historic heart of Royal Ascot, with easy access to both the Parade Ring and Royal Enclosure trackside viewing lawn. The Wyndham Club is the only Fine Dining facility within the Royal Enclosure Gardens, and offers a beautiful space as well as an intimate and relaxed setting transformed entirely for the Royal Meeting. Access to The Wyndham Club is limited and by invitation only, The Nth Degree club were specifically selected to host an intimate table of its members in The Royal Enclosure at Ascot 2016. The event was so successful and well received by our members that we plan to host a table of 40 next year.

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The

Nth Degree celebrates The Highclere Yearling Parade The Nth Degree Club, The Hon. Harry Herbert and John Warren Esq invited our members to the Highclere Thoroughbred racing parade of yearlings at Highclere Stud on Monday 17th October 2015. Highclere Stud covers 300 acres of undulating grassland, ideally located on the edge of the Hampshire Downs in a sheltered valley by Beacon Hill. Established for over a Century, the success that has derived over the years can be attributed to the outstanding grazing and top class management. Currently the stud is home to around 20 quality resident mares along with visiting/boarding mares, foals and yearlings. Highclere Thoroughbred is Europeâ€™s leading racehorse ownership company and puts together small groups of people to share in a number of top quality racehorses in order to experience racing at the highest level in the UK and around the world.

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The

Nth Degree Invited to the Home of Rolls-Royce

Images Oliver Edwards

The Nth Degree were invited by Rolls-Royce Motor Cars to a very special experience at the home and heart of Rolls-Royce which has been awarded by The Royal Institute of British Architects for its design. set within the Goodwood Estate boasting 100 acres of wood and parkland, this was the perfect location for Rolls-Royce to host this event for our members. Our guests were invited to a drinks reception followed by dinner at the members only Goodwood Kennels, hosted by a member of the RollsRoyce Motor Cars Executive Board. Here they enjoyed a delicious three course meal, before being invited to relax in the comfort of the Kennels Library, where entertainment was provided. The following day, having spent the night at the Goodwood Hotel, our members had the unique opportunity to glimpse behind the scenes of the most prestigious motor car brand in the world and to meet some of the craftspeople that help to create these motor cars.

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Drinks at The Yamaha Music London The Nth Degree and Yamaha hosted an exclusive drinks and canapĂŠ event in the opulent surroundings of 19th Century oak panelled piano hall within their Soho store, Yamaha Music London. Yamaha Music London contains three floors of instruments representing the best in craftsmanship alloyed with the latest technology, which together create the very pinnacle of musical excellence. Experts were on hand across all three floors to answer questions and demonstrate the vast array of instruments that only Yamaha can produce; from world renowned acoustic pianos through the best in home keyboards to cutting edge drum and guitar technology. The Basement floor, home to Yamaha Music London Underground, provided a change in tempo with a live rock set.

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Drinks at The Ritz Club The Nth Degree hosted an early evening elegant drinks soiree at the infamous Ritz Club to celebrate the English summer with champagne and canapĂŠs on the terrace of one of Londonâ€™s most iconic and beloved venues. Guests were welcomed to play in the casino for the evening and the cigar aficionados amongst the party were offered a mini-master class by Bar, Valet and Cigar Shop Manager, Francesco Orefici who was also kind enough to offer a small selection of cigars for sampling.

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The

Nth Degree BALI wedding On a perfect Bali day in June set atop the cliff in Uluwatu, the first Nth Degree wedding would take place. With the structure set up, tables being laid and alter being set up The Istana Villa was being transformed. Rebecca Grace one of Australia’s best florists, who had flown up with all the roses turned the play room at the villa into a sub zero temperature cool room where she transformed these flowers into alter pieces, bouquets and hanging designs. M&M caterers run by Michael Szarata a Michelin Star Chef from Germany were preparing for the three-course meal for the one hundred people that were arriving in a few hours. Mary Justice the one and only Bali wedding planner was overseeing the progress of the day. Before we knew it, the guests were arriving and the wedding that had been eighteen months in the making was about to begin. The Istana has one of the most spectacular cliff top views in Bali but together with the design of this wedding every guest jaw dropped as they walked through the foyer and out into the incredible grounds. MJ guided the one hundred guest down to the ceremony where it was all about to happen. The Groomsman all arriving at the alter dapper in pale blue trousers, crisp white shirts and blue loafers, the groom differentiating himself with a jacket. Then came the girls, the 2 minute walk they had felt like a life time, but one by one they made their way down through the beautiful setting, wearing white summer dresses, Camilla Elphick heels, gold crowns and clutching a bouquet of pink roses they

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made it to the alter. Then came the bride and her father The Nth Degree’s Tegan and Geoff. Tegan wearing a custom made Steven Khalil wedding dress from Sydney and a pair of lucky shoes that her long time friend Camilla Elphick custom made her as her something new. The wedding was performed by a celebrant and was made up of the couples own vows, it was beautiful, simple and truthful. Once the ceremony came to an end the guest were served Moet Chandon Champagne and an array of incredible canapés by M&M, this was just a taste of what would come. The guests were seating at round tables of ten surrounding the bridal party sat at a long table. With each table designed and created by Rebecca Grace they donned moss, an array of roses and gold candle boxes. The grey place cards with hand written gold calligraphy guided everyone to their places, where they were presented with the grey and gold menus that prepared them for the feast install ahead. Fraser Gallop Estate Cabernet Sauvignon and Semillon Sauvignon were filling the glasses around the tables and then came the food. As the guest looked out to sea they were presented with a Lobster Tail to start off their meal, this was the start of some of the best catering ever experienced. Then came the choice of the barramundi or the beef tenderloin. Dessert was a whole new aspect. A dessert bar of a variety of desserts created by M&M’s Francois Seurin from Hotel de Paris lay out. The food was not short of faultless. The evening progressed into dancing the night away.

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The

Nth Degree Celebrates Robert Walton MBEâ€™s 60th Birthday! Friends, Family and Nth Degree Members gathered to celebrate Robert Walton MBEâ€™s 60th birthday celebration for a garden party at Trunkwell House on Sunday 8th May. An impressive marquee was erected for the occasion on the beautiful grounds of Trunkwell House for friends old and new to toast the man of the hour and enjoy the gorgeous English summer weather. A delicious 3 course lunch was served after which, speeches were delivered to mark the very special occasion.

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Meyden Hotel to Bab al Shams 12 super cars attended our inaugural driving experience through the desert for lunch at Bab al Shams. Sadly it rained this day, most unusual for Dubai, but our guests still enjoyed a great day out on Dubai’s desert roads.

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The

Nth Degree car club Driving experience

Jebel Ali golf resort (Palm Tree Court) to The Burj al Arab Robert Walton was in Dubai to enjoy a great day out with 20 super cars and drove along side David Grad in a Bentley Continental V12. The Nth Degree Car Club drove to The Burj al Arab and parked on the hotel Island.

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We then had drinks and Canapés on the 27th floor at ‘The Gold Lounge’ which included a signature non-alcoholic cocktail with gold leaf! An incredible day out enjoyed by all.

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Polo Club to Palazzo Versace Hotel

The

Nth Degree car club Driving experience

Tomini Classic Car Showroom to the Dubai St Regis Hotel The Nth Degree Car Club met at Tomini Classic Car Showroom in Dubai and had a private tour of this incredible classic car showroom. 25 Supercars then drove through the desert,

The Nth Degree Car Club met at The Dubai Polo and Equestrian Club for a beautiful drive through the desert to The Palazzo Versace. This event was over Ramadan and we enjoyed an Iftar dinner for 50 guests.

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along with a 1950 Aston Martin BD5 to the Dubai St Regis Hotel. Drinks and CanapĂŠs were served here, in the Champagne lounge, for 30 members and guests.

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The

Nth Degree : Connecting Individuals and Brands with Hospitality

Hospitality is one of the World’s most dynamic industries! The growth of the Hospitality Industry in the UK alone over the last few years is staggering, now the fourth largest employer, at over three million people. The UK hospitality industry is at the heart of the UK economy from the smallest local village high street to the largest major cities, London being the power house and rightly so, voted “Hospitality Capital of the World”. The industry, in its unique way, is a huge attraction to every sector of the Global economy. It is a powerful and lucrative sector for a wide selection of businesses. The Nth Degree is simply unique, with knowledge and connections within the Industry which provide customised access for its corporate members and high profile successful individuals.

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This year the Nth Degree partnered with the London Lifestyle Awards, introducing three amazing categories, each sponsored by one of the corporate members. Boadicea the Victorious sponsored Chef of the Year, Rolls Royce sponsored most influential Person in Hospitality of the Year and Business Channel TV sponsored Private Dining Room of the Year. In 2017 members will continue to enjoy incredible private dining experiences (130 different dining rooms to date) and the introduction of the new and exciting “Dine on the Line” series of events for valued corporate clients.

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VOLUME 04 ISSUE 05 THE NTH DEGREE

SPECIAL EDITION

Issue 05 Volume 04 Winter 2016 Priceless, however, where sold UK £75 UAE Dirham 450 USA $150 Euros100

WINTER 2016 THE WORLD’S LEADING PRIVATE DINING GUIDE

THE WORLD’S LEADING PRIVATE DINING GUIDE