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VOLUME 05 ISSUE 06 THE NTH DEGREE SPRING 2018 THE WORLD’S LEADING PRIVATE DINING GUIDE

brand partners & sponsors | 165

collector’s

EDITION

Issue 06 Volume 05 Spring 2018 Priceless, however, where sold UK £75 UAE Dirham 450 USA $150 Euros100

anniversary issue

THE WORLD’S LEADING PRIVATE DINING GUIDE

the

SAVOY The Savoy is the only luxury hotel in London on the river, perfectly located within walking distance of vibrant Covent Garden. 267 rooms and suites, many affording spectacular river views, are either Edwardian or Art Deco in design celebrating The Savoy’s dual historical influences. Kaspar’s offers informal dining in a stylish setting, whilst Gordon Ramsay’s Savoy Grill presents a British menu with a French touch. Furthermore, Simpson’s in the Strand remains at the top of every Londoner’s list for a sense of British tradition. The Savoy boasts the American Bar, named World’s Best Bar at World’s 50 Best Bars 2017; and the award-winning Beaufort Bar, renowned for pushing the boundaries of mixology.

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FEATURE | 01

bitter sweet 2017 was a year of some incredible ‘ups’ for The Nth Degree Club and, for me personally, some horrible ‘downs’. I’ll come to those later... But for the moment, let me concentrate on the ups and the two key themes of this special edition. Firstly, celebrating the 50th anniversary of The Restaurant Association in 2018 with a look back at how London, the culinary capital of the world, has changed over the last five decades, as well as looking forward to what the next 50 years holds for hospitality. Secondly, focussing on how The Nth Degree Club is taking its unique concept into exciting new territory, bringing our individual and brand members even closer together in some of the world’s most stunning locations in the company of some of its most gifted and talented chefs. February’s 50th birthday party for the Restaurant Association with 370 guests at The Savoy London, hosted by yours truly (incidentally, sharing the stage with a magnificent Yamaha self-playing grand piano) was a night to remember! It was a huge honour for The Nth Degree to be asked to look after the event for the British Hospitality Association and it allowed us to demonstrate the power of aligning premium brands with exclusive gatherings of influential individuals such as this. It showcased hospitality at its very best. We’re hoping to deliver many more similar events during the coming months and we’re already in discussion over some of them. Perhaps most exciting for me, is a reboot of the Young Chef/Young Waiter of the Year Awards. We’re looking at a stylish reimagining of this well-established hospitality awards scheme that will use new media

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to connect with the under-25s while at the same time bringing a whole new audience to our brand members. Watch this space, as they say. My 2017 was bookended by two amazing trips that very much define what The Nth Degree Club is best at - giving our members access to unique experiences and offering the kind of brand exposure that only we can facilitate through our extensive network of personal contacts, be it a luxury car or a luxury location. It’s something we intend to significantly build upon this year. In March, working with Eric Bush, the government representative of the Cayman Islands, I took one of our country’s most talented chefs, the 3 Michelin-starred Clare Smyth MBE, to the Caribbean to look at showcasing her immense culinary skill. For me, it was the perfect link between the food capital of the Caribbean and London, the food capital of the world. Thanks to huge assistance from Dart Corporation and Kimpton Hotels Group and the support of the Cayman Government, our culinary excursion worked incredibly well, as you’ll see from the feature elsewhere in this Nth Degree Book. Seven months later I again found myself in the Caribbean, this time in the company of my dear friend and multiMichelin-starred chef Thomas Keller. Taking a chef of Thomas’ calibre half way across the world to participate in three bespoke events was never going to be easy. But this tour of the Dominican Republic was a joy. Our destination was the Eden Roc Hotel in Cap Cana, which extended its magnificent hospitality to not only myself and Thomas but also Bill Anton, Chairman Emeritus of the Culinary Institute of America, and Joe Essa, President of Wolfgang Puck Restaurants. Thomas hosted three events: An Intimate Dinner with Thomas

Keller, An Evening with Thomas Keller and a Taste of Dominican Republic. My great thanks go to MD of Eden Roc Stefano Baratelli and Executive Chef Gianluca Re Fraschini as well as Geoff Moss and Elegant Resorts who arranged all the travel. Again, this event is featured in this book. The success of these two tours goes to the heart of what The Nth Degree Club can offer: glamour and excitement because that for me is what defines professional hospitality. You’ll notice I don’t call it an industry because it’s not; why do we insist on making it sound like a factory floor? Chefs such as Thomas and Clare are skilled, dedicated professionals in the same way that actors like Tom Hanks and Claire Danes are skilled, dedicated professionals and these days the former are just as admired, sought after and rewarded. The way that hospitality is viewed - and The Nth Degree Club’s role in promoting it - is something I’ve had a lot of time to think about over the last year. And now I will tell you why. I said 2017 was bookended by two amazing experiences. But in the middle was another that, although I wouldn’t have volunteered to go through it, has given me a new perspective on many things, for which I am grateful. It’s also why I am now addicted to beef HoolaHoops and why I will never say ‘maybe’ again! In March 2017 I was diagnosed with tongue cancer. Over the next six weeks of chemotherapy and radical radiation treatment I was to lose not only my saliva glands and lymph nodes but also my abiity to swallow and sense of taste. There was sickness, fatigue, I was reduced to sign language and a feeding tube, and the skin on my neck was painfully blistered. I lost, of course, my trademark beard. But the

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thought of not going to restaurants for lunch and dinner was too disastrous for me to contemplate. So I made it my fulltime job to get better. Which I have done. Thanks to my brilliant medical team led by Doctor Dawn Carnell - and not least my gorgeous wife Donna, who stopped work to look after me - by August the 3.5cm tumour on the base of my tongue had gone and the MRI scan was clear. By October, I was back at work with The Nth Degree in Caribbean. That puts me way ahead of most people at that stage with this disease. And I believe my recovery is down to positivity and being in this fantastic industry. Every morning I would say to myself ‘I will be happy. I will be healthy. And being a chef, of course, I was fortunate to have a vast knowledge of food. But although I had an insatiable desire to try to eat it, I was

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pretty depressed by the fact that none of it tasted the same. Then my dear friend Pat Anton remarked how lucky I was, after 30 years in the business, to be given the opportunity to discover tastes all over again. Wow! Of course! And so began a journey of exploration that has been ‘Bitter Sweet’ for me. Caviar is a blessing. I can enjoy champagne but not wine. I have at least one packet of beef Hoola Hoops a day because the texture is easy to handle if you have little or no saliva, but Pringles are a disaster and as for peanuts, they are just socially embarrassing. When I was first diagnosed, I read books that were very informative from a medical point of view and I Googled - as everyone does. But it was all very depressing. I wanted to get back to normal as quickly

as possible - and there was nothing to tell me what to expect and how to deal with it. So my next project is a book recounting my experience, which I intend to publish later this year. Would I have wanted to go through tongue cancer? No, of course not. But I honestly feel that because of it I’m in a better place. My forced absence from The Nth Degree Club, necessitated building a bigger and even better team to hold the fort while I was away. And that has allowed us to change and improve on what we do. For me personally, it’s brought me closer to my family and the people I love; it’s made me less impatient; and although I’ve always been a positive person made me realise that it’s no use saying ‘maybe’ because then you never will. Robert Walton MBE, Founder of The Nth Degree Club

FEATURE | 03

Robert Walton MBE Founder, The Nth Degree Club The Club was founded by Robert Walton MBE. Robert is one of the most recognised and respected figures in the global hospitality industry. He is President of the Restaurant Association of Great Britain and a Director of the British Hospitality Association. Robert trained as a chef at The Savoy, London and has unique personal experience and knowledge that has created the concept, which is The Nth Degree. Robert’s little black book includes some of the world’s most famous and celebrated chefs, which allows him to have access to the world’s leading and most sought-after private dining rooms. By joining The Nth Degree, Robert opens the door to this world for his members. Alison Chenery Events & Membership Alison joined The Nth Degree team as a consultant in September 2017 having set up her own business consultancy CvH Ltd earlier in the year. Coming from a career within the hospitality industry, with a brain as fast as Usain Bolt and a penchant for perfectionism Alison is a force to be reckoned with. Organisation, commercial awareness and customer service she holds in abundance, allowing clients and members the confidence to know that a straight-talking, safe pair of hands is nurturing their every need. Mark Abraham Sales Director Mark graduated from the world-renowned Shannon College of Hotel Management in Ireland and soon moved to London to work at the Sofitel Hotel post completing his placement at Trump International Hotel & Tower, Chicago. Through networking in London, Mark met Robert at MNKY House in Mayfair after being introduced via an Nth Degree member. Both their personal and professional relationship went from strength to strength over the following 2 years. Mark has been the Sales Director for the Nth Degree Club since early 2018. Sean Velentine FIH, BSc (hons) Commercial Director Sean is one of the food and beverage industry’s established leaders with a career that has spanned 30 years, working at board level for major international foodservice operator Sodexo Prestige, operating in racecourses, stadia, historic houses in the UK and major events such the RHS flower shows, Open golf Championship, Henley Royal Regatta and Royal Ascot. Sean’s entrepreneurial spirit has seen him set up businesses in the smaller niche events sector within the London market, plus VIP hospitality and bars management in motorsport and Formula 1 events in the UK, Monaco and Middle East. Sean is a fellow of the Institute of Hospitality and last year was awarded the life time achievement award from Cost Sector Caterer and given the freedom of the City of London for his work with Livery Halls.

David Grad Ambassador and Business Development Director, The 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 todate. 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. 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.

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Terry O’Neil

32 A lpha Club

Private Dining Guide

120 Clare in Cayman

Fifty Years of London

151 I n Profile

Fifty Years of The Restaurant Association

ED’S BRIEF Welcome to a new issue of The Nth Degree Book, which gives me great pleasure to present what I feel is a superb representation of all that The Nth Degree Club constitutes. First and foremost I would like to express my heartfelt thanks to the entire Nth Degree team, the journalists and contributors who have helped make this book happen. Without them The Nth Degree Book would quite simply not exist. Within the following pages there are plenty of interesting articles which represent the dramatic diversity of The Nth Degree membership and the individuals who support the club. As any member will tell you, the common goal for everyone at The Nth Degree Club is to network whilst enjoying stunning venues, sampling amazing food and drinking superb wines. To this end, the private dining guide within these pages is a great place to browse some of the outstanding venues recently visited. Additionally there are some excellent photographs; look close enough and you might spot yourself if you have recently attended one of the events. Due to the nature of the hospitality industry being so wonderfully diverse as well as intriguing, we here at The Nth Degree book are constantly striving to maintain and improve the content in order to bring you the very best to read. If you have any thoughts or ideas that you think would enhance our content, please do get in touch and let us know and likewise if you would like to advertise in The Nth Degree book please contact one of the team. On that note, it only leaves me to say I hope you enjoy the book and continue to enjoy The Nth Degree Club. Yours in publishing Andie Jones International Editor in Chief

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Whilst every effort is made to maintain the accuracy of information and images portrayed within this publication, no responsibility whatsoever can be accepted for errors or omissions.

THE Nth DEGREE CLUB

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ROYAL CROWN DERBY THE ULTIMATE DINING EXPERIENCE More than two hundred and sixty years of history and English design heritage are present in each individual piece of fine bone china tableware from Royal Crown Derby.

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The unparalleled design excellence of its skilled artisans creates completely unique luxury pieces, which grace the tables of discerning clients across the globe, from fine dining restaurants and hotel destinations, to international royalty, private individuals and global dignitaries. Using the finest materials and precious metals such as 22-carat gold and platinum, our innovative and passionate craftspeople, alongside our inhouse design team, draw on patterns discovered in our historic archives to deliver bespoke pieces that perfectly reflect each client’s individual and exacting requirements. This creative vision and innate ability to interpret the nuances of each brief, combined with traditional manufacturing methods that have remained unchanged for almost three centuries delivers individual pieces and whole tableware collections that exude individual style, timeless elegance and elevate the finest English craftsmanship. Individual Care: The Bespoke Process Royal Crown Derby’s discreet and

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efficient bespoke service is one of the luxury tableware industry’s best-kept secrets. The choice of internationally acclaimed food service brands, chefs and hospitality clients, including Clare Smyth’s restaurant, CORE, The Dorchester Hotel London, Bettys Tea Rooms, Yorkshire, England, The Waldorf Astoria London, Hilton Park Lane London, Marriott County Hall Hotel London and Rolls Royce Executive Suite, the brand ensures each client receives individual care as it designs and delivers the finest, most expertly hand-crafted solutions. From a client’s initial vision and commission right through to completion, the bespoke service is a unique way to create custom-made tableware pieces steeped in history and heritage for private clients, high-end luxury brand hotel and dining establishments and interior design consultants specialising in luxury jets, yachts and private residences. The bespoke process begins by understanding the clients’ requirements and ideas, before producing

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inspired design proposals featuring detailed pattern, colour and shape considerations. Only when the client is entirely happy with the proposed design will a project move towards completion. Private Clients From full bespoke service to the adaptation of a wide range of existing patterns, including the opulent 22-carat gold and platinum adorned ‘Palace’ pattern, pieces can be personalised with monograms and crests for private clients, or simply colour-matched to personal preference using Royal Crown Derby’s in-house colouring service. The Dorchester, London Created exclusively for the five-star London hotel, The Dorchester, the bespoke design incorporates 22-carat gold triangular stars inspired by the luxury hotel’s crystal chandeliers, as well as spirals reminiscent of those on the carpets of the Crystal Suite. Each item in this exquisite 15-piece banqueting service exemplifies the craftsmanship of Royal Crown Derby’s skilled artisans and has been finished

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with a back stamp bearing the luxury hotel’s name and logo. Betty’s Tea Rooms, England United by a shared understanding of English heritage and artisanship, Royal Crown Derby’s collaboration with the iconic Bettys Tea Rooms resulted in the creation of bespoke tableware for its indulgent, reservation-only ‘Lady Betty’ Afternoon Tea, which is offered in the Imperial Room, Harrogate or the Belmont Room, York. The collection was inspired by a tea leaf design discovered in the extensive Royal Crown Derby pattern archives, which dated back to Bettys founding year, 1919, and features a dual-branded back stamp.

To discuss private or hospitality commissions, contact Royal Crown Derby sales on +44 (0)1332 712 835 or email enquiries to abotterell@royalcrownderby.co.uk

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Thomas Keller at EDEN ROC Eden Roc at Cap Cana’s commitment to culinary excellence was on full display when we welcomed Chef Thomas Keller during our Golf & Gastronomy Weekend on 17th -19th November 2017. Known for his exceptionally high standards, culinary skills and being the first and only American Chef to be awarded three stars in the inaugural Michelin Guide, Chef Keller’s visit elevated the resort’s dining experience as it marked a major culinary step for the first and only Relais & Châteaux property located in the Dominican Republic, also known as a culinary destination throughout the Caribbean. Our Golf & Gastronomy Weekend experience was an opportunity for guests to learn more about the iconic Chef’s cuisine and passion. They were also invited to challenge Chef Keller on the #1 in the Caribbean and Mexico, the Jack Nicklaus Signature Golf Course Punta Espada.

The weekend’s line up started with a meet & mingle cocktail reception on Friday, 17th November 2017 hosted by Chef Keller, followed by an intimate dinner featuring the Eden Roc team where we had the chance to enjoy seeing the celebrity Chef interact with guests. On Saturday, as the highlight of our Gastronomy Weekend we hosted a gala-dinner where Chef Gianluca Re Fraschini served a gastronomic feast

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at Mediterraneo Restaurant inspired by Chef Thomas Keller. From the beginning Chef Keller inspired us with his mantra: “It’s all about finesse”. A word of which he is fond of and sums up perfectly the image people have of him. It was an honour for Eden Roc to start the evening with such important words and Chef Keller describing his culinary experience throughout the years.

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We were all gathered in one place to deliver a true gastronomic experience by creating dishes that reflect the Chef’s own applications of rigorous classical French technique to create a new style of fine American dining. Chef Gianluca Re Frashini brought his style to life with his European sensibilities to the evening’s feast by serving main dishes as the famous Oyster and Pearl, sabayon of pearl tapioca. Followed by Scorpion fish, grilled artichoke with warm “Castellucio” lentils beeze of lemon from Menton. Also serving suckling pig from Segovia, roasted endive “Erfoud” dates pesto and Banyuls vinaigrette accompanied by perfect wine pairing options, soft live music and exclusive cookbook signing (The French Laundry Cookbook) during the event. Among guests we had the pleasure to greet Joseph Essa – CEO of Wolfgang Puck Restaurant Group, Bill Anton – Chairman

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Emeritus of the Culinary Institute of America’s (CIA), Robert Walton MBE – President of the Restaurant Association of Great Britain and Founder of The Nth Degree Club, Ciro Cascella – Arturo Fuente Cigar Club, Fernando Hazoury – Vice President of Cap Cana’s Council, José Antonio González – CEO Iberostar Hotels, Ernesto Veloz – Bavaro-Punta Cana Hotel Association, Danilo Díaz Granados – Shareholder, and Giovanni Ricotti from Los Corales Development. The final event of the weekend, our Napa Style Sunday Brunch might just be the ultimate local experience, as it featured the celebrity Chef gathered among guests and Dominican artisans showcasing organic products at distinctive market stands where everyone was able to taste local culinary delights, and a colourful and fun environment followed by “Merengue” dancing while enjoying gorgeous sea views at the resort’s beach club.

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history in the

making Rolls-Royce Motor Cars is the world’s pinnacle super-luxury automotive marque. Today it is a modern and dynamic company with British heritage dating back to 1904 having been founded by motoring pioneers, the Honourable Charles Rolls and Sir Henry Royce. An aristocrat with a degree in engineering from Cambridge, Rolls was a pioneer of both motoring and aviation, setting a World Land Speed Record in 1903. He was also a shrewd businessman, funding his twin passions by running a car sales and service depot in Fulham, London. However, virtually all the cars were imported, and Rolls was critical of Britain’s poor record in automotive development. Of altogether humbler stock, Royce joined the Great Northern Railway as an apprentice at the age of 14 and quickly showed a natural talent for engineering. Seven years later, he started his own company and was soon able to afford his first motor car. However, he became so frustrated with its unreliable electrics and rough running that he decided to build himself a new one. Encouraged by his first attempt, he built two more, each an improvement on the one before. News of his successes reached Rolls

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in London via Claude Johnson, who arranged a meeting between the two men: Johnson was later affectionately nicknamed ‘the hyphen in Rolls-Royce’. On 4 May 1904, Rolls and Royce met at the Midland Hotel, Manchester. Captivated by Royce’s vision and engineering skill, Rolls declared he would sell every car Royce could build, under the name RollsRoyce Motor Cars. The world’s most famous automotive brand was born. Over the next 90 years, Rolls-Royce established itself as ‘the best car in the world’, the choice of kings and queens, heads of state, celebrities, captains of industry and stars of stage and screen. As well as epitomising luxury, the marque upheld Royce’s rigorous standards of engineering and manufacture: of all the Rolls-Royce cars ever built, around two-thirds are still on the road. As a result, the term ‘RollsRoyce’ has become synonymous with the very best of its type.

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In July 1998, Rolls-Royce opened a new chapter in its storied history when it was acquired by BMW Group, which announced its intention to launch a new car, built in Britain. Thus began the most ambitious automotive project of modern times. The new company faced the challenging task of building both a worldwide headquarters and production facility from scratch in just over four years. Its chosen site, at Goodwood in West Sussex, is in the heart of the South Downs National Park and Area of Outstanding Natural Beauty, and close to the famous Goodwood Motor Circuit; a setting befitting of Rolls-Royce’s values and patrons’ expectations. It also has a powerful historical resonance, being less than 10 miles from the village of West Wittering, where Sir Henry Royce ‘summered’ from 1917 until his death in 1933. Designed by renowned British architect Sir Nicholas Grimshaw, whose portfolio also includes the Eden Project in Cornwall, the original plant cost £65 million; a £10 million extension was added in 2012, with further modifications in subsequent years. All Rolls-Royce, motor cars are handbuilt at Goodwood, which is also home to design, R&D, sales and marketing, senior management and other corporate functions. When the plant opened, it employed 350 people and produced just one car a day. Today the workforce has grown to over 2000, and output has risen to more than 20 cars per day. In 2016, the company opened its dedicated Technology & Logistics Centre (TLC) at

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Bognor Regis, providing 40,000m2 of warehousing, storage and workshop space. After more than 110 years, the company remains true to Henry Royce’s famous maxim: “Strive for perfection in everything you do. Take the best that exists and make it better. When it does not exist, design it.” That philosophy has informed every member of the Rolls-Royce family to be created and hand-built at Goodwood since 2003. Today, the marque is the undisputed world leader for motor cars over €200,000 net. Its products marry meticulous craftsmanship with relentless - often audacious - technical innovation and define super-luxury motoring for the 21st Century. Now in its eighth generation, Phantom launched the company in 2003 and remains the company’s pinnacle product. Ghost followed in 2009, with the imposing Wraith grand tourer joining the line-up four years later followed by the four-seater Dawn convertible, which made its debut in 2015. All were met with worldwide acclaim from both luxury and automotive cognoscenti. In 2016 the company achieved its second-highest sales figures in its 113-year history, with over 4,000 motor cars delivered to customers in more than 50 countries. Almost every car hand-built from the Goodwood plant includes some form of bespoke personalisation. The capabilities to express the lifestyles, tastes and visions of its patrons are almost limitless, ensuring that every Rolls-Royce is a true, hand-crafted expression of its owner.

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nordaq fresh

Nordaq FRESH has been described as “probably the best water in the world” and who would argue when FRESH is served in some of the finest hotels and restaurants around the globe.

FRESH is a premium water brand that makes food and wine taste better. It is produced on site and so has a very low environmental impact compared to other bottled waters. You will find FRESH across the globe as we are the “water of choice” in many of the Top 100 Michelin starred restaurants and FRESH is served in over 900 other well recognised restaurants across 19 countries. In addition to our restaurant clients you will find FRESH in a growing list of luxury hotel brands and more recently we are now to be found on board cruise ships. The luxury home market is currently being trialled in the UK with a recognised Swedish housebuilder. So why is it so good ? Fortunately for us the Swedish National Testing and Research Institute is on hand to help with this simple yet complex question. They concluded that our proprietary filter is very effective at removing heavy metals, VOC’s, PAH’s, pesticides and other contaminants namely all the things you definitely don’t want in your water. How does it work ? Local tap water passes through our own patented water filter system which removes impurities and unwanted flavours while maintaining natural salts and minerals for a balanced, neutral, rounded taste.

What about those environmental issues associated with bottled water? Serving Nordaq FRESH eliminates the need for single use bottles. It leads to a cleaner planet by reducing manufacturing, transportation and waste. How does FRESH compare with other bottled waters ? In a recent blind tasting challenge conducted by Vanilla Beige FRESH was the clear water of choice when compared against competing brands in both the Still and Sparkling categories. In addition when compared against other waters with both wine and coffee there was an appreciable improved quality in the flavour of both.

Here’s what some of our clients have to say about our water “ Nordaq FRESH allows us to be environmentally responsible while still

providing

exceptional

water.

Equally impressive is their dedication to the same standards and integrity we demand of ourselves in our restaurants,” Thomas Keller of the French Laundry *** USA “Using our water from Laguiole has always been a priority for me. I appreciate the unique quality of Nordaq FRESH water, and I have been serving it for six years. It’s a perfectly balanced neutral water that respects my cooking and the wines of my sommelier” Sebastien Bras of Restaurant Bras*** France “Nordaq FRESH has a positive impact on both food and wine. It enhances the flavours and has a consistent great quality. The combination of great tasting water and a sustainable approach is completely in line with what we stand for in our restaurants. The continuous service and control of the equipment is also very much appreciated.” Mathias Dahlgren of Matsalen ** Sweden

info@nordaqfresh.com nordaqfresh.com

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the best of

british If you had to sum up what makes a great photographera wonderful eye, the ability to get the most out of the subject, superb use of light, stunning composition skills, charm and patienceyou’d probably arrive at Terry O’Neill. “I wanted to be a jazz drummer,” O’Neill laughs. “I thought if I got a job at one of the airlines, I’d be able to fly to New York and play. I landed a job, but they wanted me to focus on taking photos at the terminal, they even enrolled me in a photography class. Then one day, I took a photo that I thought was pretty interesting and the rest is history.”

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A newspaper reporter saw him taking a picture of the then British Foreign Secretary, Rab Butler, sitting asleep amongst African chieftains at Heathrow Airport. It was sent to the Daily Sketch newspaper and Terry was paid “25 quid” for the shot. “I couldn’t believe it – 25 quid was a lot of money.” His picture editor told him: “We think youth is on the rise in England and we want you to photograph that.” His first day saw him being sent to Abbey Road Studios to photograph The Beatles recording one of their first singles, and within weeks The Rolling Stones’ manager Andrew Loog Oldham rang and asked him to shoot the band.

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Terry recalls: “I started at the top and I never looked back.” With typical modesty, Terry believes much of his success has been down to being in the right place at the right time. “I had no idea I was going to end up where I ended up in life—it was just fate.” Of those heady days in the 1960s he recalls: “I was a young kid who could get people’s pictures in the newspaper and that was really important to these pop groups at the time. We all used to go to this club called the Ad Lib Club and sit there talking about what we were going to do when all this was over. We were all convinced that in a couple of years we’d have to get proper

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jobs. I remember Ringo [Starr] wanted to open a chain of hairdressers for his old lady.” Since the 1960s he has shot portraits of the greats from the worlds of cinema, music, politics, fashion, sport, and royalty—Sinatra, Churchill, Bardot, Mandela, Bowie, HRH The Queen, Elton John, Audrey Hepburn, and many, many more. He rates Sinatra as probably the most interesting person he has met: “Sinatra was a king to work with. But they’re all great people, I mean…I’m just lucky to have met them all.” Today, Terry works with Iconic Images,

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the company who manages his archive; from book publishing to fine-art prints to new ventures working directly with hotels, private homes, and restaurants. “It is great to walk in a place and see wonderful photographs lining the wall. I think photography gives a place real character. Though, you’ll laugh, I’m more of a fish and chippy man, myself. I don’t think my local has any pictures up” he laughs. To enquire about Terry O’Neill’s works, contact carrie@iconicimages.net or visit www.iconicimages.net

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Food for thought…

Meet the Management Team Nick Horner – Director 07850 180050 n.horner@hornerblakey.co.uk Nick started the business in 2005 and has over 30 years experience in the industry, prior to starting Horner Blakey, Nick ran the London office for Layton Blackham.

From Horner blakey What does it mean if I am under insured ?

Insurance is a necessary evil to many and businesses have been very driven by price over quality of cover. By reading this short article you could save you thousands of pounds in the future. So why is it so important to have the right cover? The truth is, sadly, you only know the true value of insurance in the unfortunate event of a claim. Underinsurance occurs when you have not taken out the right amount of insurance cover for your needs. There will be a variety of factors to take into account when you assess how much insurance you need and if you are not sure you should get advice from a broker or valuation expert because if that amount is wrong it is likely to impact the amount you are paid for any claim you need to make. Your insurance premium is calculated based on your individual circumstances and the amount of cover you choose to take out. In today’s economic climate, many businesses are not prioritising the valuation and risk assessment aspect of their insurance, fearful that it may lead to higher premiums. A recent survey found 1 in 5 SMEs were not confident that they have the right insurance cover and that could leave them out of pocket. Taking out insufficient insurance cover will essentially mean any claim will be insufficiently covered. How do I know if I’m underinsured? Make sure you let your broker know about any changes to your business such as additional equipment. Ask them to help you understand how you should assess

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Robin Thomson - Director 07917 846059 r.thomson@hornerblakey.co.uk Robin has 30 years industry experience and has held a number of senior commercial roles in the UK insurance marketplace. Most recently Managing Director for the Central and Northwest regions of broking giant Bluefin, Sales and marketing Director of Bluefin Networks and ran the UK commercial offices of Layton Blackham.

whether your cover is sufficient for your needs and what professional help may be available. Any claim you make will only be paid on the basis of the amount of cover you chose, based on what is called the ‘average clause’. Don’t forget when you’re making decisions about insurance that even if your existing broker matches the price we offer it is essential you check whether the cover is also matched. If not, then you are risking potentially heavy underinsured losses. Horner Blakey are an Independent Insurance Brokers established in 2005, specialising in the personal assets and business interests of successful individuals and businesses. Based in Fenchurch Street, London. Horner Blakey have provided insurance services to The Nth Degree since its inception and Bob Walton personally for many years. The approach is very much focused on a personal confidential service, operating with an experienced team of professionals across all areas of general insurance and risk management. Horner Blakey provides all the personal service benefits of a smaller independent business, with the support of one of the largest global broking groups. As a member of the Marsh Broking Network, they have the ability to call on the support of the Marsh Group when and if required.

Gia Manning – Associate Director 0207 929 0108 g.manning@hornerblakey.co.uk Gia has 20 years industry experience working for both insurance companies and brokers in a management capacity for some of the major players in the industry. Gia is responsible for day to day management of the Horner Blakey offices.

Horner Blakey can assist you with all your insurance needs. Horner Blakey is authorised and regulated by the Financial Conduct Authority FCA No: 446516 and are registered in England and Wales No 5630996.

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heavenly body Heesen is recognised as the world leader in the construction of aluminium super yachts. Their steel yachts also consistently win major awards. Fabricated in a huge 4.4 hectare Dutch shipyard in Oss , with nine sheds and five dry docks and considered one of the most modern construction facilities in the world, every aspect of every yacht is geared towards achieving their exceptionally high standards of engineering.

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Each year, over four million parts are meticulously used in the construction of up to eight yachts. For the quality, at the price, Heesen yachts are the finest value in the world. The current range includes aluminium and steel, displacement, semi-displacement and the new revolutionary fast displacement. Speaking of which, fast displacement seventy, at 70 metres, Galactica Super Nova is the largest Heesen built yacht to date. Following on from the multi awardwinning Galactica Star, this aluminium fast displacement yacht achieves a top

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speed of 30 knots. With a sleek, elegant profile designed by famous yacht architect Espen Øino working with Sinot, Galactica Super Nova is the perfect combination of speed, space and style. What makes Galactica Super Nova different from every other yacht in the world is a fusion of three totally different concepts. These include the revolutionary fast displacement hull; a ground breaking fixed pitch propeller shape unlike anything yet fitted to a yacht and a Rolls Royce central booster jet, all coordinated by Heesen engineers

and Dutch hydrodynamic specialists Van Oossanen. Advanced technology can also help guests in cases of misadventure. The Heesen Rapid Reaction System has alarm buttons in strategic positions on every deck for use in the event of a person falling overboard. When activated, selfinflating buoys are launched into the sea, a marker illuminates on the chart plotter and an alarm sounds to inform the bridge team. Galactica Super Nova as you would expect is built to the highest safety rating and this additional system gives families on board complete peace of mind. Galactica Super Nova’s fast displacement aluminium hull reduces resistance by up to 20 per cent, which dramatically lowers the amount of power required to achieve a given speed. Less power required simply means less fuel used and less fuel means less weight. It is a virtuous circle that means Galactica Super Nova is as practical as she is exhilarating. The foredeck can be used as a touch-and-go helipad or as a chic, shaded lounging space for sunbathing or informal dining. At night it transforms into an outdoor cinema or stage with built–in speakers that can also be used for a music concert. The main deck has a 6-metre swim-jet infinity pool with a waterfall, glass panelled bottom and spa jets for hydro-massage. Sunrays stream through the pool floor, bathing the lower deck beach club with dappled light beams. At night, LED lighting creates a magical atmosphere for entertaining. Galactica Super Nova has over 44 square metres of platforms unfolding from the beach club. From recreation to relaxation, the146 square metre beach club has been designed to be a waterside alternative to the sun deck. A full-length bar for cocktails and snacks, an elegant lounge with large plasma screens, a beautiful mosaic glass-tiled steam room, the beach club is an all-day (and evening) location. A lounge, spa and casual dining area, guests can also sunbathe by the sea or jump onto the jetskis, go for a swim or take a tender to water-ski or venture

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ashore. The shaded sun deck is shielded from the wind by the beautifully curved superstructure. Fluid, free-flowing structures wrap around the deck space that includes sunpads, a barbecue, bar, dining area and lounge. With a total of 357 square metres each deck has the space to fulfil so many ideas. The aft upper deck combines with the sky lounge to create an enormous indoor/ outdoor entertaining area of over 92 square metres. Set under a starlight deck head, the dining table can be extended to seat up to 20 guests. Twin plasma screens link up with the state-of-the-art entertainment system to stream films independently if required, to every screen. The sky lounge is a wonderfully casual saloon with a bar, games table, wide sofas and armchairs. Guests can relax before or after dining on the aft deck. With a custom created sound system by California Audio Technology, the entire upper deck and lounge can be transformed into a nightclub with professional DJ equipment and laser effect lighting. For a yacht with such staggering performance, Galactica Super Nova’s classic contemporary interior is a paragon of elegant comfort. Designed by Sinot working closely with Espen Øino, the concept takes full advantage of the enormous glazed areas on the main and upper decks. Discreet ceiling lighting highlights rich textures and the subtle patterning within the exotic selection of natural materials: Italian marble, onyx, soft gloss wenge, petrified wood, handstitched leathers and Persian silk. The main saloon consists of three separate areas: a dining space for 12, a semi-circular lounge with large screen home cinema and a glass enclosed

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entertaining area that links up with the aft deck terrace through retracting glass doors. Open fireplaces on either side of the cinema screen create a warm, inviting atmosphere. Decoratively classic yet contemporary, panels of strikingly patterned marble and wenge contrast against an intricate parquet floor. Spectacular staircases are a hallmark of Heesen yachts. Galactica Super Nova takes this to another level with a myriad of intricate bespoke details and elaborate light installations embedded into the walls, stair treads, ceiling and floor. The staircase wraps around a glass and steel elevator connecting all internal levels of the yacht. Galactica Super Nova’s master suite is set forward on the main deck and both the bedroom and ensuite bathroom are full-beam. Separate entrances and vanity units are connected by a central walk-in rain shower. A calm, contemporary and elegant atmosphere comes from shades of cool, blue accent colours with layers of concealed lighting. Large windows span the length of the room on both sides and extend through to the private study. Custom patterned woven wool carpet, engraved Spinneybeck leather walls and a stingray bed base, the master suite is a paragon of elegant classic contemporary style. Situated on the upper deck adjacent to the sky lounge, the elaborate VIP suite has a private study and a lounge that doubles as a private staff suite. Four double cabins are located on the lower deck with large shower rooms fitted out with fine Calacatta and Luccicoso marble. Twelve guests sleep in six suites with a design style and specification that continues throughout the yacht. Galactica Super Nova, remarkably, is everything to everyone!

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alpha CLUB

Alpha Club is not just a private members club. Alpha Club is a lifestyle…

“We make serious business fun, we enhance your business and your social life, we give you experiences that money can’t buy through trips of a lifetime and the opportunity to tick off those very valuable bucket list experiences… Alpha Club really does make dreams come true!” When the Alpha Club was first established in 2015, its founders made it clear from the start- “this is a Club with no limits, it’s all about having fun.” From then on “our Alpha’s” have experienced a limitless array of events, opportunities, experiences and more. These Alpha moments enhance the “work hard, play hard” ethos that we live and work by and confirm further that Alpha most definitely does do “serious business the fun way!”.

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Kensington Palace, fabulous Luncheons at the Shard, Ned, Kensington Roof Gardens- to name but a few. Invitation only events including prestigious Balls and Banquets at 5-star London venues, featuring live performances from the most acclaimed talents: Lulu, Tony Christie, Alesha Dixon, Alfie Boe, Ben Haenow, Anton Du Beke, Brendan Cole and West End Stars- Ruthie Henshall, Mazz Murray, Lauren Samuels…the list of glamorous guests and stars goes on. Alpha Hosted trips across the world from New York, Las Vegas, The Alps and a favourite- the Alpha Purple Trip to South Africa, Botswana and Zambia. Bob and his wife attended the premier VIP Safari in 2016, an outstanding trip tailor-made for the Elite! Given the royal colour

With such a sublime and diverse catalogue of events the Club really does cater for every personality and requirement, it’s just a case of our members deciding “how much fun they want to have?”. Highlights so far have included, tailormade trips of a lifetime through our bespoke concierge service, including a breath-taking jam-packed Honeymoon to Peru and Brazil, first class trips to the Maldives and Cayman Islands and exclusive access to sporting events such as Wimbledon, Silverstone and Royal Ascot. Unique and prestigious Private Dining Experiences including a delectable lunch with wine pairings at the elegant William Kent Room, the Ritz, rare dining experiences in the Tower of London and

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for a reason, this was a one-of-a-kind luxurious adventure exclusive to Alpha Club. A rare opportunity for our Members to meet the extraordinary wildlife and see the wonders of Africa, all whilst encountering unique private transfers, exquisite fine- dining experiences and VIP hospitality treatments along the way. The pinnacle of all Alpha experiences. “So how does one explain this trip to others apart from amazing, unbelievable, fantastic, emotional, exhilarating and on and on!” - Robert Walton MBE The founders of the Alpha Club have supported The Nth Degree from day one recognising the strength of business relationships that are founded and grown over fine dining and fine wines in fine environments, subsequently incorporating the Nth Degree into its

own panel of member benefits. This symbiotic relationship allows both memberships to offer even more tried and trusted benefits with the Nth Degree enjoying privileged access to all Alpha Club events. The link between the two Clubs has been further strengthened with our proposal to open the first private members Club in Milton Keynes – the Alpha Club Milton Keynes. This exciting and ground-breaking venture brings together some of the finest professionals with financial and planning expertise provide by the Alpha Group of Companies; Hospitality consultancy provided by The Nth Degree’s own Robert Walton, MBE and the Executive Chef post being filled by Adam Simmonds, a rising star in the culinary world and known to many

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Christopher Pearson The Nth Degree Club wishes to pay tribute to Chris Pearson of The Alpha Club who sadly lost his battle with cancer last year. Chris was a larger than life character who brought much joy to those around him at our events. Featured here are a collection of photos of Chris and Bob who particularly enjoyed their day shooting at Salperton Park and which was characteristically recorded by Chris in his own imitable style. Chris leaves behind a legacy of fun and laughter, friends and colleagues who benefited from knowing him, and a loving family who carry on his wildly wacky take on life. Our thoughts are with those left behind and we hope you enjoy this pictorial tribute in his honour. Christopher Pearson 25th December 1957 - 30th October 2017 ‘civilians’ through his appearances on The Great British Menu, notably producing a Ration Pack starter for Veterans at St Paul’s Cathedral in the 70th anniversary year of the D-Day landings. Director of The Alpha Club, Angus Dudgeon, describes this ingenious merging of talent as a real tour de force. “It is fantastic that we can open the doors of Milton Keynes’ first private members club with such a prestigious hospitality offering. Having already earned two Michelin stars Adam is a real rising star in the hospitality world and with Bob overseeing the tiniest detail, and providing the guidance through his many years of owning and operating restaurants and hotels, the quality of the Club restaurant will be superb and second to none in the region.” The Alpha Club is synonymous with

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quality and prides itself on mixing business with pleasure. Modelled on its London Club home, the Milton Keynes venue is the first of its kind to challenge the traditional London Clubs in a regional environment. Could it be the first of many? Alpha Club membership offers a world of opportunity. From an unparalleled event calendar, hosting events the ‘Alpha Way’ has become a symbol of quality. But Alpha membership goes beyond the fun, the glitz and the glamour to offer business benefits in a whole new way. Monthly networking events across London showcase the best of British hospitality and provides a chance to meet other members and business partners in convivial surroundings. Incentivise and reward your staff, engage and excite your employees, cement your client relationships with

the help of the Alpha Club and the Alpha Rewards programme. Specifically designed, our bespoke platform offers staff the benefits that they want and need. Available exclusively to Alpha Club members the Club has sourced numerous exclusive deals with more being added each month. Finally, we are delighted to exclusively announce that 2018 sees the inaugural Alpha Club trip to Las Vegas. Highly anticipated this incomparable trip to Sin City takes in the best that Vegas has to offer from fine dining restaurants, to the colossally daunting Grand Canyon, sparkling shows and sinful shopping and all in the best of company. We anticipate demand to be high so register your interest now. 0800 042 0299 info@alpha-club.co.uk www.alpha-club.co.uk

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Walk This Way

Duke & Dexter’s success so far is proof that it pays to be different. Selling to over 120 countries worldwide and partnered with industry heavyweights such as Harrods, Level Shoes and the KaDeWe Group, D&D’s instinctive appeal stems from their inherent brand diversity. A Winner at Draper’s 2017 Footwear Awards, D&D has received global acclaim and found favour with a credible celebrity clientele. Ryan Reynolds, Justin Timberlake, Poppy Delevingne, Jonah Hill, Tinie Tempah and Tyson Beckford have all sported the loafers, not to mention of course, Eddie Redmayne… As Hewlett recalls, “Eddie Redmayne wearing his bespoke Duke & Dexters when accepting his Oscar in 2015 was a big turning point for the brand. For D&D to be put on a level playing field with major brands who were also showcased, was a definitive milestone.” D&D’s ability to produce market challenging footwear is no surprise. Conscious of the authority still commanded by British manufacturing, Hewlett moved production from Italy to a family owned workshop in Sheffield in 2016. This has allowed D&D to be a truly British enterprise, with every shoe designed in London and Handmade in England. The desire to blur lines between the old and the new has helped D&D transform the traditional into the contemporary and given the team a blank canvas for successful expansion into a multi-product footwear brand.

Bold, eye-catching and with an unapologetically rebellious streak, Duke & Dexter’s instantly recognisable footwear was launched in 2014 as a tonic to an uninspiring men’s loafer market. Founder Archie Hewlett, who was just 19 when he began D&D as an escape route to the classic corporate career path, relishes being the ‘black sheep’ of British footwear: “I was convinced that there was a gap in the market for a velvet slipper or loafer with a contemporary design. We’re trying to create something really unique - it’s about breaking down the barriers to fashion and building a marketleading product which instantly connects with the consumers individual sense of style and creativity. There is no D&D type”.

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With a line already boasting Loafers, Chelsea Boots and a Bespoke offering - which has gone from strength to strength with the addition of a handpainted service - D&D plans to add Penny Loafers and Desert Boots during 2018. Creative Director, Wij Travers, feels this confident progression mirrors the brand’s ambitious and collaborative approach to design: “Our products reflect a desire to challenge expectations of what a heritage British shoe can and should be. We’ve worked hard to strike a balance between progressive fashion and familiar British charm. The enduring quality of British manufacturing has been central to our ability to experiment and makes the design process a refreshing one. There is no magic formula to footwear design - we enjoy the challenge and by reimagining what’s achievable and telling engaging stories through the products we release, we’re confident we’ll make a compelling connection with potential clients.” Now just over three years old, the Duke & Dexter team has racked up some major brand milestones with both speed and style. In October 2016, they opened a flagship store in Seven Dials, Covent Garden and plans are being finalised for a second retail space in East London later this year. To coincide with the launch of the AW18 collection, D&D are planning a short-term retail

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activation project in New York, where the brand has found strong organic support from the outset. For Hewlett, physical spaces play a vital role in building brand credibility and in giving product centrestage to speak for itself, “Footwear, like most other aesthetic and comfort led items, relies on a multi-sensory retail experience as the most tangible and dynamic way of experiencing the shoes and the brand. A beautiful social account and slick website doesn’t tick the box for everyone and in this sense our stores are our brand homes allowing people to truly feel they are part of a wider D&D family. As a relatively young brand, building an emotional connection between the product and the consumer is so important.”

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DRS - bond

ambition Founded in 2009, in the wake of the banking crisis, London based DRS Bond Management Ltd (“DRS”) has grown rapidly to become the UK’s leading independent surety specialist.

DRS covers the whole of the UK, Ireland and international companies and focuses predominantly on the Construction, Property Development and Waste sectors. DRS arranges surety solutions for a vast range of bonding needs, including: • Performance Bonds; • Retention Bonds; • Advance Payment Bonds; •H ighways Bonds (Public Works including roads and sewers); •N ational House Building Council (“NHBC”) Bonds; • Bid Bonds; • Duty Deferment Bonds; • Rural Payment Agency (“RPA”) Bonds; •W aste Resources Action Programme (“WRAP”) Bonds; • Transfrontier Shipment of Waste Bonds; • Restoration Bonds; • Waste Operators Licence Guarantees. Most guarantees are still arranged within the banking sector. This typically ties up 100% of the bond sum as collateral. All bank bonds are ‘on demand’, regardless of the bond wording, which is an unacceptable commercial risk. Bonds issued by the banks may also be difficult

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to release. Bank rates for guarantees, may be impacted by other bank debt. With increasing regulatory pressure, banks are becoming restrictive in their acceptance of new facilities. In contrast, the surety market is vibrant and dynamic, with a growing appetite. Surety is transformational: releasing working capital, alleviating the need for liquid security and reducing strain on banking facilities. The surety market’s principal advantages compared to the banks are: • Zero collateral starting point, over 98% of DRS’ bonds are issued without cash collateral; • DRS typically negotiates on default bond wordings, with clear trigger events, that are fully explained to all parties and protect against iniquitous claims; • On demand bonds can be issued where appropriate; • Superior release of liability advice; • Rates are competitive with banks, often cheaper; • Bonds issued by banks are hard liabilities; • Bonds issued by sureties are contingent liabilities i.e. ‘off balance sheet’.

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As we only utilise sureties with investment grade ratings (minimum ‘A-‘ Standard & Poor’s or equivalent), DRS negates counter party risk for project funders. DRS is committed to unravelling misinformation around surety, allowing client, banks, employers and their agents to become more aware of the benefits of surety. Historically, outside of the banks, surety has been sold through the insurance market. This causes confusion and misunderstanding as there is no risk transfer. DRS listens closely to our clients and regularly holds events for leaders of British and Irish industry. DRS publish guides on bonding, finance and governance best practice to support stable surety facilities. DRS is prominent in identifying the rising stars of industry, both within and outside our organisation, to drive up standards of expertise. Historically, there has been no structured or recognised training programme for surety practitioners. In conjunction with the Institute of Chartered Secretaries and Administrators and the Association of Corporate Treasurers, DRS has developed chartered training which

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runs simultaneously with a professional development programme. DRS is committed to the exponential growth and application of surety. Our team undertake a detailed discovery of clients’ past, current and future requirements and apply that knowledge through a thorough examination of the surety market, before arranging bonds in an accurate and timely manner. We ensure that our clients avoid disruption to their surety facilities and discuss all options to enhance this stability where additional capacity is required. DRS is committed to growth, not only of our own top and bottom line but that of the wider UK and Irish economy. We will make surety accessible to everyone who needs it on both sides of the Irish Sea and the Irish border.

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Jax Coco

Sourced from the volcanic regions of the Philippines, the drink has rapidly won a devoted legion of fans around the globe by reinventing the beverage market. Eschewing plastic for a sleek and minimalist glass design, every bottle includes five essential electrolytes and, at just 20 calories per 100ml, comes free from fat, cholesterol and added sugar. Now, Jax Coco is available in two sparkling flavours – a Ginger & Lemon drink that mixes the natural sweetness of coconut water with a splash of ginger and lemon juice; and a Raspberry beverage which offers the gentle tartness of fresh raspberries. Alongside a Pure option, they represent an ideal alternative to traditional soft drinks, and restaurateurs are already making the right choice to get ahead of a proposed sugar tax. “Our aim with Jax Coco was always to fundamentally change the way people view beverages and coconut water,”

refreshes the healthy drinks market

says Jane Gottschalk, who founded the brand alongside her husband Max. “Our beverages show that coconut water can stand its own against traditional drinks. The stylish, eco design and great taste have become an ideal way for customers to set the tone at their establishments – offering children sweetness without any refined sugar, and adults a sophisticated and environmentally-responsible drink.” Jax Coco has already blended seamlessly into more than 500 modern restaurants, hotels and bars around the world, where the “Jax 24” effect is on full display. By day, it serves as a soft drink for table service and a mini bar refreshment; by night, it blends beautifully with premium spirits to make unforgettable cocktails. With a subtle taste of ripe toasted coconuts, honey-based notes and hints of caramel and earthy minerals, Jax Coco is the natural choice for discerning customers looking for top quality flavour and maximum refreshment.

After its successful launch in Hong Kong and London six years ago, Jax Coco has been quietly revolutionising the hospitality industry by replacing sugary sodas and artificial beverages with stylish, healthy and versatile coconut water.

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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 William Kent Room - The Ritz London Bars Buddha Bar Colony Club Bar Galvin at Windows Langan’s Brasserie Oskar’s Bar, Dabbous Quo Vadis

Book Two Private Dining Rooms

“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 - Piccadilly Circus Cafe Royal - Piccadilly Circus Chakra - Notting Hill Chez Bruce - Wandsworth The Delaunay - Aldwych Hakkasan - Hanway Place Kaspar’s - The Savoy L’Anima - Moorgate Belmond Le Manoir aux Quat ‘Saisons - Oxford Mosimann’s - Belgravia Nozomi - Chelsea The Playboy Club - Park Lane Quince - The Mayfair The Vineyard - Stockcross Bars The Cadogan Hotel - Knightsbridge The Connaught Hotel - Mayfair Crazy Bear - Covent Garden Dukes Hotel - Whitehall The Lanesborough Hotel - Kinghtsbridge The Met Bar - Park Lane The Mayfair Bar - Mayfair The Rockwell Bar - Trafalgar Hotel

step behind the scenes into the dynamic world of a professional kitchen with all its 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, London China Tang – The Dorchester Coya Grace Café - Belgravia The Grosvenor House Apartments 1 Lombard Street Marcus Wareing – The Berkeley Pont St – Belgraves Hotel Quattro Passi Scott’s The Wine Cellar – The Connaught Zafferano International Dining A’Trego – Cap d’Ail, France Bars Belgraves Hotel The Conservatory - The Milestone Hotel The Luggage Room The Palm Beach Casino

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

THE

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

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

world’s

Leading private dining guide

Alain Ducasse at The Dorchester Alain Ducasse at The Dorchester 53 Park Lane London W1K 1QA +44 (0) 207 629 8866 alainducassereservations@ alainducasse-dorchester.com

Restaurant Opened 13th November, 2007

Cuisine Contemporary French Name of Private Dining Room Table Lumière Salon Privé Salon Park Lane Seating Capacity of Private Dining Room Table Lumière 2-7 guests Salon Privé 8-12 guests Salon Park Lane 14-30 guests Set Menus Priced from £95 Guide Price of Wine List Wines starting at £40.00 per bottle (lunch only)

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Room Hire Cost Table Lumière £200 Salon Privé £200 Salon Park Lane £350 for lunch; £750 for dinner Minimum Spend Table Lumière £200 Salon Privé POA Salon Park Lane POA Head Chef Jean-Philippe Blondet Signature Dish Dorset CRAB, celeriac and caviar HALIBUT, oyster and seaweed Dry aged BEEF, artichoke and bone marrow BABA like in Monte-Carlo Interesting Fact Guests of Table Lumière are able to personalise their table setting with a range of rare and vintage Hermès crockery, Puiforcat silverware and Saint-Louis crystal, which have been exclusively sourced for the space.

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Aquavit Aquavit London St James ‘s Market 1 Carlton Street SW1Y 4QQ +44 (0) 207 024 9848 reservations@aquavitrestaurants.com

Restaurant Opened November 2016

Room Hire Cost No Room Hire Cost

Cuisine Scandinavian

Minimum Spend Copenhagen £1,000.00 Stockholm £3,000.00

Name of Private Dining Room Copenhagen Stockholm Seating Capacity of Private Dining Room Copenhagen 15 Stockholm 63 Guide Price of Set Menus Per Head Copenhagen £50.00 Stockholm £50.00 Guide Price of Wine List Copenhagen £32.00 Stockholm £32.00

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Head Chef Henrik Ritzen Signature Dish Cod, beetroots, Sandefjord sauce, horseradish Interesting Fact Add vinegar to pretty much anything you cook, but obviously making sure you taste as you cook. You can add it at the beginning or the end of the cooking process for different results. It will bring out more flavour and make your food delicious.

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Bibendum Claude Bosi at Bibendum Michelin House 81 Fulham Road, Chelsea, London SW3 6RD +44 (0) 207 581 5817 enquiries@bibendum.co.uk

Guide Price of Set Menus Per Head £60 Guide Price of Wine List £27 Head Chef Claude Bosi Signature Dish Brittany rabbit, langoustine, artichoke barigoule Duck jelly, Oscietra caviar, spring onion, smoked sturgeon

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Interesting Fact “The first time I saw the name Bibendum in a guide book, I knew nothing of the building’s history and heritage; I thought you had to be desperate to call your restaurant Bibendum in the hope of getting a Michelin star...! My understanding has now definitely changed with time and knowledge. It is magnificent to now be part of Michelin House’s history myself - and long may I stay here.” Claude Bosi, Chef Patron

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Chiltern Firehouse 1 Chiltern Street London W1U 7PA +44 (0) 20 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 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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Devonshire Club The Devonshire Club 5 Devonshire Square, London, EC2M 4YD +44 (0) 20 3750 4545 info@devonshireclub.com

Restaurant Opened June 2016 Cuisine British with an Asian influence Name of Private Dining Room The Cocktail Bar Seating Capacity of Private Dining Room 50pax Guide Price of Set Menus Per Head £55.00 Guide Price of Wine List £40.00 Room Hire Cost £1000 inc VAT

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Minimum Spend £80 per person on food and beverages, plus a 12.5% service charge Head Chef Oliver Lesnik Signature Dish Fillet of scotch beef wellington, green beans & cocotte potatoes, Madeira jus Interesting Fact In its heyday, the club used to be a warehouse for the East India Company. Storing silks, cigars and ostrich feathers. The club pays homage to its heritage by integrating these three items into the club.

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Galvin at the Athenaeum 116 Piccadilly Mayfair London W1J 7BJ +44 (0) 20 7499 3464 info@athenaeumhotel.com

Restaurant Opened 2016

Guide Price of Wine List £27.00

Cuisine British

Room Hire Cost POA

Name of Private Dining Room Hyde Park Green Park St James

Minimum Spend Fluctuates depending on dates, timings etc

Seating Capacity of Private Dining Room Hyde Park 60 Green Park 10 St James 8 Guide Price of Set Menus Per Head £55.00

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Head Chef William Baker Interesting Fact For the first time the Galvin brothers have stepped away from their trademark French-inspired menus in favour of championing Britain’s delicious homegrown produce and supporting independent farmers across the UK.

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Isabel 26 Albemarle Street London W1S 4HY +44 (0) 20 3096 9292 reservations@isabelw1.london

Restaurant Opened April 2017

Guide Price of Wine List £45.00 upwards

Cuisine Lean and light with an Argentinian slant

Room Hire Cost From £2,500 upwards. This is included within the minimum spend, along with food, drink + DJ

Name of Private Dining Room Dragon Room Seating Capacity of Private Dining Room Seated 45 comfortably Standing 100 Guide Price of Set Menus Per Head £80.00

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Head Chef Matthew Ryle Signature Dish Ají Chicken Interesting Fact Isabel is named after founder Juan Santa Cruz’s grandmother

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Kai Mayfair 65 South Audley Street London W1K 2U +44 (0) 207 493 8988 reservations@kaimayfair.co.uk

Restaurant Opened 1978

Room Hire Cost N/A

Cuisine Nanyang Chinese

Minimum Spend N/A

Name of Private Dining Room N/A

Head Chef Alex Chow

Seating Capacity of Private Dining Room 12 Guide Price of Set Menus Per Head £85.00 Guide Price of Wine List £35.00

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Signature Dish Wasabi Prawns, Roasted Chilean Seabass, “Chocolate Does Grow on Trees” Interesting Fact The first Chinese restaurant in Mayfair and the first Nanyang Chinese restaurant in the world to receive a Michelin Star.

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Margot 45 Great Queen Street, Covent Garden, London WC2B 5AA +44 (0) 203 409 4777 reservations@margotrestaurant.com

Restaurant Opened October 2016

Minimum Spend Between £1,500.00 and £3,500.00

Cuisine Italian

Head Chef Massimiliano Vezzi

Name of Private Dining Room Club Room

Signature Dish Baked veal ossobuco, saffron risotto alla Milanese and veal jus or Pumpkin and ricotta ravioli with sage butter, toasted hazelnuts and Grana Padano

Seating Capacity of Private Dining Room 32 Guide Price of Set Menus Per Head menus are priced from £55.00 to £75.00 Guide Price of Wine List Wines from £26.00, Prosecco from £50.00 and Champagne from £70.00

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Interesting Fact The restaurant is named after co-owner Paulo de Tarso’s motherin-law. Margot’s husband was 6’ 4”, and referred to her affectionately as his ‘dackel’ (dachshund) given their considerable height difference. The dachshund motif now appears throughout the restaurant, from the cloakroom tags to the business cards at Margot.

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Ormer Mayfair 7-12 Half Moon Street Mayfair London W1J 7BH +44 (0) 207 016 5601 ormerrestaurant@flemings.co.uk

Restaurant Opened September 2016

Room Hire Cost £450.00

Cuisine Contemporary British

Head Chef Michelin-Starred Chef Shaun Rankin

Name of Private Dining Room The Clarges Suite Seating Capacity of Private Dining Room 20 Guide Price of Set Menus Per Head £75.00 Guide Price of Wine List NV “Cuvée D”, @ £82.00 2015 Sancerre, Domaine Henry Natter, Loire, France @ £48.00 2012 Cabernet Sauvignon, Meerlust, Stellenbosch, South Africa @ £48.00

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Signature Dish Jersey Lobster Ravioli Interesting Fact Flemings is one of the capital’s oldest established hotels; dating from 1851 and comprises thirteen Georgian Townhouses that date from 1731. Agatha Christie based one of her novels, At Bertram’s Hotel, on Flemings Mayfair.

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Trinity Trinity 4 The Polygon London SW4 0JG +44 (0) 207 622 1199 dine@trinityrestaurant.co.uk

Restaurant Opened 2006

Room Hire Cost N/A

Cuisine Modern British

Minimum Spend Saturday Evening £4, 000 + 12.5% service

Name of Private Dining Room Upstairs Seating Capacity of Private Dining Room 32 Guide Price of Set Menus Per Head £40.00-£65.00 Guide Price of Wine List £30.00-£1,110.00

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Head Chef Adam Byatt Signature Dish Slow Cooked Rib of Veal, Roasted Carrots, Creamed Spinach, Lemon Thyme Jus Interesting Fact Upstairs sits above its sister restaurant; The Michelin Starred, Trinity

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The Ritz London The Ritz London 150 Piccadilly London W1J 9BR +44 (0) 207 300 2507 events@theritzlondon.com

Nth Degree’s

The

TH 150 private dining experience a t the r i t z

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Restaurant Opened 2006

Room Hire Cost £5,000

Cuisine British

Minimum Spend N/A

Name of Private Dining Room William Kent Room

Head Chef Executive Chef John Williams MBE

Seating Capacity of Private Dining Room 24

Signature Dish Saddle of Lamb Belle Epoque

Guide Price of Set Menus Per Head From £79.00 Guide Price of Wine List From £50.00 per bottle

Interesting Fact The Ritz is the only hotel in the world to hold the Royal Warrant from HRH The Prince of Wales, which was awarded to the hotel in 2002 for its services to catering and banqueting.

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The Ritz Club 150 Piccadilly London W1J 9BS +44 (0) 207 499 1818 enquiries@theritzclub.com

Restaurant Opened The restaurant open as a part of The Ritz Club facilities in 1998 Cuisine European, Oriental, Lebanese and Indian Seating Capacity of Private Dining Room 18 Guide Price of Set Menus Per Head From £55 Guide Price of Wine List From £35

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Room Hire Cost N/A Minimum Spend N/A Head Chef Stephen Smith Interesting Fact When the Club opened in 1998, the counter of the bar was remodelled in black granite-hewn from a quarry in South Africa and cut and polished in London, and the front rail reshaped and covered in black horsehair.

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The Ivy Chelsea Garden 195 -197 King’s Road London SW3 5EQ +44 (0) 20 3301 0300 marketing@theivy-collection.com (not for reservation purposes)

Restaurant Opened March 2015 (Private Room launched October 2016) Cuisine British/European Name of Private Dining Room Seating Capacity of Private Dining Room 30 (50 standing) Guide Price of Set Menus Per Head £58.00-£95.00 Guide Price of Wine List Starts from £27 Room Hire Cost N/A

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Minimum Spend £500.00 for breakfast, up to £2,500.00 for Lunch, up to £4000.00 for dinner Head Chef Alexis Guillemot (Sean Burbidge, Executive Chef) Signature Dish Chocolate bombe (Chocolate bombe Melting chocolate bombe with milk foam and a vanilla ice cream and honeycomb centre with hot salted caramel sauce), Beef Wellington (Fillet of beef Wellington Truffle beef Wellington with mushroom duxelle, creamed potato, honey glazed baby carrots and red wine sauce)

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Sumosan Twiga 165 Sloane Street London SW1X 9QB +44 (0) 203 096 0222 reservations@sumosantwiga.com

Restaurant Opened November 2016

Room Hire Cost Tailored by request

Cuisine A colourful gourmet pairing where Venetian-inspired Italian classics sit aside an innovative Japanese menu

Minimum Spend Tailored by request

Name of Private Dining Room Sumosan Twiga has a number of options for private dining from exclusive use of the first and second floor restaurant, the second floor cocktail bar and the late night lounge. Seating Capacity of Private Dining Room From 50-270 dining and up to 380 standing Guide Price of Set Menus Per Head Set menus from £100.00 Guide Price of Wine List From £35.00 per bottle

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Head Chef Bubker Belkit Signature Dish Wagyu ‘Billionaire Rolls’, Lobster & green lollobiondo salad, showcasing a mouth-watering technical dressing made with over 20 ingredients and Truffle hamachi tiradito. Home-made strozzapreti with lamb ragout Interesting Fact Sumosan Twiga is founded by global hospitality partners, Flavio Briatore and Janina Wolkow. Taking the Sumosan Twiga experience in to the night, the restaurant’s underground lounge is inspired by the Twiga Late Night Lounge born in Monaco by Briatore’s ‘Billionaire Life’ hospitality brand.

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Cayman Islands A Great British Success Story The Cayman Islands is one of Britain’s most successful Overseas Territories, with a 360-year relationship that goes back to the first British settlers who arrived on the uninhabited Islands in 1658, according to tradition. In the next 300 years, the people of the Cayman Islands (Caymanians), battled against the elements and grinding poverty, simply to survive. It has only been in the last 60 years – since secession from Jamaica - that Cayman has risen to become one of the world’s top global financial centres and a leading high-end tourism destination. During the mid-1950’s as Jamaica continued its national conversation on seeking independence from the UK, the populous in Cayman (only 8,000 at the time) considered their own options: to remain a part of Jamaica, become independent in their own right or stay a part of Britain. Today Caymanians are happy and proud that the forefathers chose the latter. Through this special and direct relationship with the United Kingdom over the last 60 years, Cayman has gone from strength to strength. Now one of the largest British Overseas Territories, the Cayman Islands has one of the lowest crime rates in the Caribbean, enjoys a stable and effective parliamentary system and maintains one of the highest GDPs per capita in the western hemisphere. Food has been another key part of Cayman Island’s success story. Cayman has built a reputation as the culinary capital of the Caribbean, winning plaudits for the quality, authenticity and international standards of its food and restaurants. Food has become a quintessential part of the Cayman Islands Experience. Grand Cayman alone boasts in excess of

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two hundred restaurants serving local and international cuisine. Numerous restaurants can be found along the worldfamous Seven Mile Beach with the others dotted all over the island. As part of its culinary ambition, Cayman has attracted some of the worlds’ top chefs including the UK’s most acclaimed female chef, Clare Smyth MBE – the first British woman to hold and retain three Michelin stars. Celebrating links between the UK and Cayman, Clare spent 10 days in Cayman in 2017 to create a series of bespoke dining experiences celebrating the distinct flavours of the Caribbean. This event was a joint effort between the London office in partnership with The Nth Degree, a relationship that has matured and floured since. The Cayman Islands will be announcing further initiatives with top international chefs in the year ahead. Royal Coat of Arms This year Cayman celebrates the two 60th diamond jubilee anniversaries s, the first being is Queen Elizabeth II granting the Islands its own Royal Coat of Arms on 14 May 1958, the other is the establishment of the first constitution 4 July 1959. The

Cayman Coat of Arms features three stars on a background of blue and white wavy lines, which represents the three islands on the sea. At the top of the shield features the English Lion symbolising the connection with Britain. Above the crest is a turtle symbolising the islands original name of Las Tortugas and the traditional Caymanian turtle fishing industry. The turtle is sat on top of intertwined bands of blue and white silk, representing both Caymanians rope and the traditional colours of the sea. Above the turtle is a pineapple, which represents the connection that the islands have had with Jamaica. The motto attached to the Coat of Arms is “He hath founded it upon the seas”. This is taken from Psalm 24 of the Bible, which reflects the islands’ Christian heritage and their connection with the sea. The Coat of Arms is now a point of pride for the Cayman Islands and is used to represent the islands and the Caymanian Government. To mark the 60th diamond anniversary of the Coat of Arms, the Cayman Islands Government will be holding a major celebratory reception on 14 May 2018 at the Foreign and Commonwealth Office in London. Held in the magnificent Durbar Court, which was first used in 1867 for a reception for the Sultan of Turkey, The Cayman Islands Premier, the Hon. Alden McLaughlin will host over 400 dignitaries, VIPs and friends of the Islands. The reception will celebrate the close links between Cayman and Britain; and needless to say, food will play an important part with Cayman inspired canapés, rum from the Tortuga Rum Company and Caybrew beer from Cayman Islands Brewery. The Coat of Arms diamond jubilee anniversary reception will bring the Cayman Islands to the heart of Westminster and the UK. For those wanting to taste the Cayman experience directly, British Airways offer four 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.

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go forth & conker

Conker Spirit, Dorset’s first gin distillery is making waves on the south coast There is a lot of talk about gin these days, with a new gin seeming to pop up on each visit to your favourite watering hole. Short of trying them all, how can you be sure which gin deserves your attention? Well, we have unearthed a little gem from the sunny coast of Dorset that is worth a second look. Please welcome Conker Spirit, Dorset’s first gin distillery. After realising that the day job hadn’t summoned a smile to his face for as long as he dared to remember, founder and ‘Head Conkerer’ Rupert Holloway decided to jack in the day job to set up Dorset’s first gin distillery. Holloway says: “I thought why are we spoilt for local beers and yet when it comes to the mighty G&T, our choice is restricted to the industrially distilled brands? So my journey to launch Dorset’s first gin distillery began.” Nestled in the sandy backstreets of Bournemouth, Conker Spirit quietly distil their award-winning Dorset Dry Gin in tiny 200 bottle batches. And that’s just it, Conker Spirit are the real deal; they are the distillers, the bottlers, labellers and even the botanical foragers, hand picking New Forest gorse flowers destined for their copper pot still. You see, half the battle with riffling through the flurry of new gins available is knowing which are the genuine, small-batch gin distillery, doing it for themselves. Rupert wanted Conker to be a genuine alternative to the mob of London Dry

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gins out there, without being a gimmicky flavoured gin that you politely declined the second time around. So whilst still remaining a classic dry gin that’s true to juniper, the Dorset Dry precisely balances the classic notes of juniper pine and citrus with the fresh, bright and herbaceous notes of elderberries, marsh samphire and hand-picked Dorset gorse flowers. If you’ve had your ear to the ground, you’ll have heard the buzz surrounding Conker Spirits latest creation; Conker Cold Brew Coffee Liqueur – one of the first of its kind in the UK, this talkedabout tipple has caused quite a stir amongst baristas and mixologists alike. Conker Cold Brew Coffee Liqueur doesn’t just taste like coffee, it is coffee. Dark, rich, fruity and complex, you’ll find no flavourings, thickeners or additives, just plenty of Dorset-roasted speciality coffees, Conker Spirit’s distilled British wheat spirit, and a meticulous process that took 96 recipes to refine. “We came to realise that we couldn’t find a single so-called ‘coffee liqueur’ that even closely resembled the true dark and rich complexities of the espresso. So we set out to make one,” says founder and ‘Head Conkerer’, Rupert Holloway. To achieve the depth of flavour expected of a true espresso, coffee is steeped cold for hours on end, allowing the beans’ rich, chocolatey and fruity notes to emerge without the acidity caused by hot temperatures. The cold brew is then

blended with demerara sugar to subtly balance the finish. Rupert adds, “To capture the true taste of freshly roasted coffee in a liqueur, you’ve got to master a balancing act of roasting, blending and brewing. One wrong move, one shortcut, and the taste will be compromised.” Because it’s made with only the finest speciality coffee, Conker Cold Brew Coffee Liqueur lengthens beautifully in drinks; add it to hot steamed milk and it tastes as though it’s come fresh from the barista; add it to ice-cold tonic with a wedge of orange and you’ve got yourself a refreshing iced coffee quencher; and of course, it’s also fantastic in classic coffee cocktails such as Espresso Martinis and White Russians.

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grand cuisine In 2012, Electrolux Grand Cuisine launched as the world’s first professional cooking system, designed to push the boundaries.

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Developed by a team of professional chefs and leading technology experts, Electrolux Grand Cuisine combines sleek design with state-of-the-art technology and is an evolution of the Electrolux Professional range – the preferred appliance choice for a third of the world’s Michelin-starred chefs. Created using the finest materials in a timeless, contemporary design, it inspires new possibilities for taste without comprising on the design aesthetic. The final product is a beautifully-crafted and intuitive system that has been meticulously devised. Owners can truly rely on Grand Cuisine: whether preparing the dishes in advance and suspending their freshness using

the sous-vide cook and chill process, or ensuring guests’ champagne is perfectly chilled to an optimal 8°C in just 30 minutes, owners can be confident in hosting guests without compromising on quality. Thanks to the system’s functionality and ease of use, it has never been easier to delight guests with a culinary experience rivalling that of world-class kitchens. Over the last 5 years, Electrolux Grand Cuisine has been installed in the most innovative culinary spaces created by the world’s leading chefs and designers. From the home of renowned chef Rene Redzepi of Noma, Copenhagen, to British designer Tom Dixon’s experimental food concept ‘The RESTAURANT’ during

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Salone del Mobile 2016, Gwyneth Paltrow’s Food Lab in the LA Goop HQ, to Vladimir Mukhin’s experimental lab, White Rabbit in Moscow, and famed architect Alex Michaelis’s home in London, Grand Cuisine grew a global fan base passionate about design and culinary excellence. World recognised Michelin-starred chefs Magnus Nilsson of Faviken, Sweden and Nuno Mendes of Viajante and The Chiltern Firehouse, London have supported Grand Cuisine in its pursuit. Each product in the range fuses decades of professional experience with gastronomic tradition, giving users the tools, techniques and tricks of the trade that elevate a dish into a

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truly unforgettable taste experience. The Electrolux Grand Cuisine system includes: • The combination oven, allows chefs to cook with convection, steam or a combination of the two; • A striking gas hob with resting and cooking zones; • The blast chiller, which can be used to rapidly chill food directly from the combination oven; • A non-stick sear hob that negates the need to cook with oil; • A precision vacuum sealer enabling ‘sous vide’ cooking; • A state-of-the-art stand mixer and a bespoke ventilation system designed to order for each kitchen.

Electrolux Grand Cuisine represents more than a kitchen, it’s also an experience. Each and every owner is offered private access to an introductory session hosted by a professional chef, to ensure they are fully understanding of the diverse functionality of the systems.

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Top of the

Range

For the professional chef, there are fewer more iconic moments than the commissioning of a truly bespoke cooking stove. A kitchen centrepiece that will last a lifetime, and one that represents the physical embodiment of excelling in a craft that blends graft with glory like few others, it is an experience felt only by those chefs who have reached the very peak of their profession. In the world of professional cooking, few names are as respected as Molteni.

From simple beginnings, Molteni soon became the range cooker of choice for great chefs who saw and fell in love with the hand-crafted creations made in a small artisan workshop in SaintUze, France. Now part of Electrolux Professional, Molteni has established itself as the go-to cooking range of choice for elite kitchens around the world, with each stove benefitting from dedicated expert craftsmanship, outstandingly high- quality materials and great attention to detail. The best of the best For critical acclaim as to Molteni’s reputation for quality and reliability, chefs need look no further than the great Alain Ducasse, who has long been a champion of the Molteni following the

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first installation of a Molteni stove in his iconic Le Louis XV three-star Michelin restaurant in Monte Carlo. Molteni stoves are now a mainstay across Mr Ducasse’s empire of restaurants and cookery schools, including Alain Ducasse at The Dorchester; another of his three-star Michelin restaurants and one of just five establishments in the UK to hold the ultimate accolade bestowed by the little red guide. Ultimately, what truly sets Molteni apart from other cooking suit manufacturers is that no two Molteni stoves are the same, as each bespoke unit is crafted and assembled according to the chef’s need and preference. Chefs have complete control over shape and design of chasis of the stove, as well as the colour iconic enamel panels, as well as trims, handles, and classical corners, to render their finished Molteni completely unique to them. Main Caractère With the ability to tap into the company’s 90-year history, chefs today can blend traditional cooking heritage with contemporary design and that’s Molteni’s most recent launch: the Caractère range. Molteni Caractère fuses ultra-modern, high tech materials – including a AISI 430 stainless steel chassis – with a compact surface and stylish finishing, to deliver a number of seamless, contemporary combinations. As with all preceding Molteni stoves, the Caractère range can be personalised

to meet their exact needs with no compromise. Whether the desire is for a unique look, optimised workflow, or a status symbol which stands out from the crowd, professionals can rest assured that their new Molteni will be the perfect fit for their kitchen. Functionality to the fore The Caractère range incorporates a host of different cooking functions depending on the requirements of the chef. These range from, but are not limited to, induction plates and unique charcoal lava stone grill, to classic static ovens, heated, chilled and neutral drawers and cabinets, as well as bain maries and pasta cookers. Further bespoke additions include round or square control knobs forged from ergonomic stainless steel, as well as a tailor-made plaque bearing either a bespoke logo or the classic Molteni logo, which has adorned ovens across the world’s finest kitchens for nearly 100 years. Available in a variety of matte or gloss enamel colour finishes, chefs will also have the option to incorporate the Molteni Decor finish. This includes top and side panels which offer outstanding durability, resistant to scratches, abrasion, stains, heat, fire and UV, to provide an aesthetic yet durable finish that allows the Caractère range can last indefinitely without ever showing its age. To read more about the Molteni story and its evolution towards Molteni Caractère, visit: www.molteni.com

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AN EXCEPTIONAL &

THE IMPORTANCE OF PROVENANCE Tea, just like wine, has different taste characteristics according to where and when

UNIQUE TEA

it is grown. Pure Leaf® tea is sourced from the highest quality tea estates around the world and picked at the peak of freshness. Each tea’s origin is linked to its distinct taste, like the Kenyan Highlands, where unique growing conditions lend a characteristic floral bouquet and satisfying brisk flavour.

EXPERIENCE

At Pure Leaf®, we select exceptional leaves from partner tea estates around the world, then we do as little to them as possible to let their genuine essence shine through. Our delicate tea leaves are simply picked, rolled, dried and blended. With premium long-leaf tea blends and exceptional ingredients, Pure Leaf® teas provide an authentic, aromatic and delicious tea experience. WHY SUSTAINABLY SOURCED TEA MATTERS At Pure Leaf®, we believe the most delicious tea is sustainably sourced. We work with the Rainforest Alliance, an international non-profit organisation, to source teas from estates that promote sustainable practices. The Rainforest Alliance works with forward-thinking farmers to conserve natural resources and ensure the long-term economic health of crops and communities. In order for an estate to become Rainforest Alliance Certified™, it must meet rigorous standards designed to promote e.g. good agricultural practices, protect ecosystems and safeguard the well-being of local communities, which can help improve productivity.” for greater accuracy and to avoid the assumption that improving productivity is a requirement within the certification. We are proud to say this tea is sourced from Rainforest Alliance Certified™ estates who share our beliefs to create sustainable farming systems around environmental protection, social equity and economic viability.

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THE SIMPLICITY OF OUR LOOSE TEA BLENDS At Pure Leaf®, we believe that every cup of tea should be an aromatic, delicious and authentic experience. Our exquisite loose teas look and smell just as great as they taste. Brewing loose tea can transform the tea experience from a habit to a moment of sensory creativity and indulgence. Pure Leaf® expertly crafted loose teas aid the journey to that perfect cup and make each cup of tea a moment to savour.

THE BEAUTY OF THE PURE LEAF® PYRAMID BAG Our transparent silken and compostable* pyramid tea bags capture the natural beauty of the tea blends with real pieces of fruits and herbs. The pyramid structure allows more room for the long tea leaves to move, unfurl and release the delicious goodness inside for a better cup of tea. This provides a sensory loose tea experience in a convenient, easy-tobrew format.

CREATE THE PERFECT SERVE A memorable tea experience starts with an exceptional leaf and ends with the perfect serve. Pure Leaf® offers a sensorial experience, allowing you to see, smell, touch and taste the tea. Our beautifully designed teaware helps to showcase the power of Pure Leaf®, whether loose leaf or pyramid tea bags, to deliver an exceptional and unique tea experience. Find out more at pureleafproffessional.com

*Industrial composting facilities or anaerobic digestion.

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50 50

years of hospitality in london

years

years of the restaurant association

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London Calling

Over the last half-century, London’s restaurant scene has evolved into one of the most diverse and dynamic on the planet. As the Restaurant Association of Great Britain celebrates its 50th anniversary, Andy Lynes looks back over the decades to discover how London became the food capital of the world. Words by Andy Lynes with thanks to The Caterer In 2017, London has firmly established itself as the world’s most exciting restaurant scene. With 17,000 restaurants, it may not have as many as Paris (40,000) or New York (45,000) but with a current rate of about 200 new non-chain openings a year, London’s dynamism, depth, breadth and diversity is unmatched. Authentic takes on every cuisine from Senegalese to Szechuan are available in the capital; some of the finest chefs in the world, both home grown and from abroad, ply their trade in London and concepts created in the city have been exported around the globe. “Fifty years ago, Britain was the laughing stock when it came to food. People would come and visit London, come and see a show, go to the Tower of London and the Horse Guards Parade and then scarper because the food was just awful. Now people are coming to

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London for a dining experience,” says Michel Roux Jnr. And he should know. He has run the world famous Le Gavroche since 1991 when he took over the reins from his father Albert who established the restaurant in 1967 with his brother Michel Roux Snr. The impact of Le Gavroche on the London (and UK) scene has been immense. As well as being the first restaurant in London and the UK to win three Michelin stars, such significant figures as Rowley Leigh, Marco Pierre White and Gordon Ramsay to name but a few have passed through Le Gavroche’s kitchens and it continues to help shape the dining scene with a steady stream of ex-employees going on to open their own successful restaurants including former sous chef Monica Galetti who launched Mere in Fitzrovia in 2017.

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“Training chefs and front of house is a very important part of the legacy that my father and uncle started. But also produce; inspiring and encouraging farmers and small holders to concentrate on quality and just push that bar up of British produce. In the 60’s and 70’s it definitely wasn’t at the level it is now,” says Roux. A decade after Le Gavroche revolutionised fine dining in London, Peter Langan and actor Michael Caine, in partnership with Richard Shepherd (who, in 1975 while working at the Capital Hotel in Knightsbridge, became the first British chef to win a Michelin star) opened Langan’s Brasserie and laid the foundations for the democratisation of restaurants that has become a major aspect of today’s scene. “The whole idea of Langan’s was to try and bring a café society into London and bridge the gap between formality and informality. We wanted to create an environment where the two could mix, where you could have a party at one

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table in black tie celebrating something next to a table dressed casually and it didn’t look stupid,” says Shepherd, whose menus which included English classics such as cod and chips and bangers and mash were to prove highly influential. “I tried to apply the principle that there was nothing wrong with English food, only that it had been prepared badly. I tried to use a French philosophy of giving it the respect it deserved and doing it properly.” London’s reimagining of British food by chefs in the 80’s and 90’s was driven by the likes of Anton Mosimann, who served bread and butter pudding at The Dorchester, Gary Rhodes’ menus at The Greenhouse that included faggots, fish cakes and braised oxtail and Fergus Henderson’s groundbreaking ‘nose to tail’ cuisine of bone marrows and spleen which helped fuel the gastropub revolution (see box out). Where Langan’s led, others followed including Chris Corbyn and Jeremy King who launched Le Caprice in Piccadilly

in 1981 and went on to reinvent The Ivy and make modern London restaurant history with The Wolseley. “Our working title for Le Caprice was ‘Joe Langan’s’ denoting a fusion of Joe Allen and Langan’s Brasserie,” says King who worked at Joe Allen, the famous theatreland bistro, while Corbyn learnt his trade at Langan’s. “We changed the norm, offering dishes as starters or mains was unheard of and whilst we upped the service levels by numbering seats for unobtrusive service. We were operating in a very modern idiom that was bewildering for many a Brit. It is where we started our ethos of giving the opportunity to spend but not making it mandatory.” London’s next great leap forward came in 1985 with the opening of Alastair Little’s eponymous Soho restaurant. Two years later saw the arrival of Sir Terence Conran and Simon Hopkinson’s Bibendum, Marco Pierre White and Nigel Platts Martin’s Harveys, Ruth Rogers’s and Rose Gray’s River Café

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and Rowley Leigh’s Kensington Place. “It was Alastair Little and his ilk who started reinventing British food and reclaiming it from the genuflection towards France,” says Guy Dimond, former Food & Drink Editor of Time Out. “Little was the most prominent, but he was part of a movement that I coined ‘Modern European’ (the same year, the Good Food Guide called it ‘Modern British’) using British seasonal produce, but informed by Italian and other approaches. It gradually became the dominant style over the next decade, adopted even by the Francophile Terence Conran in his spate of high profile restaurants.” And it was Conran who dominated the 90’s with a string of audacious, eradefining projects beginning with his ‘Gastrodome’ in Shad Thames in 1991 that included French fine diner Le Pont de la Tour, British brasserie Butlers Wharf Chophouse, Italian Cantina del Ponte and the Blueprint Café. Conran’s wildly successful revival of fashionable

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1930’s restaurant Quaglino’s in 1993 with an unprecedented-for-London 450-seat capacity was a turning point in London’s restaurant history, signalling a mass audience for quality dining for the first time. “It undoubtedly was a departure, and I had butterflies,” Conran told Vanity Fair in 1997 for its famous London Swings Again feature. “But the fact that we were absolutely packed from day one made me think, Wow!” The cavernous 700-seater Mezzo in Wardour Street, headed up by a young John Torode and a second ‘Gastrodome’ at Bluebird in Chelsea confirmed Conran’s place at the head of the London restaurant table for pioneering work that has helped make London’s restaurant scene what it is today. Opened in 1994, Oliver Peyton’s Art Deco restaurant-come nightclub the Atlantic Bar and Grill was the cooler, hipper version of Conran’s oversized vision, perhaps remembered more for its celebration of all things self-indulgent

than for its culinary contribution to the capital. Peyton’s greatest contribution of the 90’s (he since gone on to revolution public catering at National Gallery, the Royal Academy of Arts, the Imperial War Museum, the ICA and the Wallace Collection with Peyton and Byrne) has turned out to be Coast, the futuristic Mayfair restaurant where chef Stephen Terry’s brigade included a young Jason Atherton, Ben Tish and Mark Sargeant, all of whom have gone on to do great things in London and beyond. In 1992, Hong Kong-born restaurateur Alan Yau opened Wagamama, popularizing Japanese noodles and anticipating the ramen craze of the last few years by several decades and launching a career that has seen him create such influential and internationally successful brands as Hakkasan and Yauatcha. The 90’s also saw the role London’s great hotels in the restaurant scene begin to change. They had long been the home to some of the city’s finest

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chefs including Eugene Koffler and Anton Mosimann at the Dorchester, Silvano Trompetto and Anton Edleman at the Savoy, Bernard Gaume at the Carlton Tower, Peter Kromberg at the InterContinental and Michel Bourdain at The Connaught. But Nico Ladenis opening Chez Nico at Ninety at the Grosvenor House Hotel in 1992, Marco Pierre White’s move a year later from Harveys to The Restaurant at The Hyde Park Hotel (now the Mandarin Oriental) and Pierre Koffmann relocating La Tante Claire from Royal Hospital Road to The Berkeley in 1998 paved the way for Gordon Ramsay’s reinvention of

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grand hotel dining in the 2000’s. Having already won two Michelin stars at Claudio Pulze’s Aubergine in Chelsea (opened in 1993) and three stars at Restaurant Gordon Ramsay, the chef routed the old hotel guard beginning with Claridges in 2001 installing Mark Sargeant as head chef, taking over The Connaught the following year with Angela Hartnett. In 2003, he appointed Marcus Wareing head chef of The Grill at The Savoy and relocated Petrus from St James’s Street to The Berkeley where he also opened The Boxtree with Stuart Gillies (now CEO of the Gordon Ramsay Group). Bravely eschewing the French

classical cooking that had dominated grand hotel cooking, Ramsay’s celebrity chef allure paved the way for the likes of Heston Blumenthal to open Dinner at the Mandarin Oriental and Simon Rogan to launch Fera at Claridges. The most influential opening of 2009 came not from a chef but former operations director of Caprice Holdings Russell Norman. “I wanted Polpo to be a casual, scruffy, inexpensive, no-reservations neighbourhood joint where you could enjoy Venetian small-plates, classic cocktails, and young Italian wines while having fun and not breaking the bank. I was fed up with stuffy restaurants where

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you had to book weeks in advance in order to be condescended to by the sommelier. We had no idea it would be as popular as it was, nor did we realise it would start a trend for similar outfits offering a high quality, casual experience.” Since 2011, street food has helped shape the London dining scene, keeping it relevant and at the global forefront. Jonathan Downey has been a key player, with initiatives such as Merchant’s Yard in Haggerston with chef Ben Spalding and more recently Street Feast that has given birth to the likes of Breddos tacos that now has restaurants in Soho and Clerkenwell. Other brands to emerge

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from the scene include Pizza Pilgrims, Meat Liquor and Pitt Cue. In the same year, Jason Atherton reimagined the notion of the celebrity chef when he opened Pollen Street Social and started to create The Social Company, a 17-strong international restaurant group with nine outlets in London. “The Social Company has made Michelinstarred dining accessible to everyone. For example, The Social Eating House offers a very informal and social setting with a vibrant Soho bar upstairs, but still serves out-standing Michelin food,” says Atherton who adds that London has been crucial to establishing an international

presence. “London is recognised all the over the world, therefore having well-known restaurants in the capital really helps to get your foot in the door overseas.” There is no question that, in 2017, London is a thrilling place in which to dine, but with numerous high-profile closures over the last 12 months including Dabbous, Les Deux Salon, Grain Store, L’Autre Pied, Foxlow, Dock Kitchen and Modern Pantry (Finsbury Square), the question remains, can it last? “I’m very concerned that London is on a precipice,” says Shepherd. “There

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The

Gastropub revolution In January 1991, London helped change the face of dining across the country when David Eyre and Mike Belben took a lease of the dilapidated Eagle pub on Farringdon Road in Clerkenwell. Their simple formula of serving Mediterraneaninspired dishes freshly cooked in the tiny open kitchen behind the bar proved revolutionary, launching the gastropub movement (a term coined by critic Charles Campion in his Evening Standard review of The Eagle). Inevitably, employees left to open their

own establishments, starting with Amanda Pritchett at The Landsdowne in Primrose Hill in 1992 and Margot Henderson, who set up the French House Dining Room in Soho with husband Fergus (a precursor to his world-famous St. John restaurant in Smithfield Market) soon after. More recently, Harry Lester opened the acclaimed and influential Anchor & Hope in Waterloo, former Eagle head chef Tom Norrington-Davis moved on to Great Queen Street, and Trish Hilferty invented the foie gras toastie at the Canton Arms in Stockwell.

A passage to india are so many factors that come into play like overheads, rents, rates, staffing levels, wages and food and drink costs. There are too many restaurants and it’s becoming increasingly more difficult now to make money.” The dreaded ‘B’ for Brexit word can’t be ignored. Atherton admits that it’s “definitely a concern and has stopped us progressing with a couple of new projects we had planned” and King says it can’t be ignored. “Myopic, jingoistic, self-damaging and plain bonkers. Is London the world food capital? I suppose so, but we still need to bolster it with a greater general understanding of food rather than pure execution capability. I worry that many will start to flounder and suffer unless we can give security and a welcome to international workers who have always underpinned the restaurant business.”

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But for Michel Roux Jnr, Brexit is just one more barrier for Le Gavroche and the London restaurant scene to hurdle. “Gavroche has been through recession, depression, the Winter of Discontent and the three-day week when the lights were being switched off and the IRA bombing campaign and we’re still here. Sadly there will be casualties but the strong carry on and survive.” While some commentators have rushed to write London’s restaurant scene’s epitaph, there is much room for optimism. Soho House will soon re-open Soho landmark Kettners; Robin Gill, one of London’s most exciting and innovative young restaurateurs will relaunch The Manor in Clapham as Sorella in January with a central London opening hot on its heels and the much-lauded Kitty Fishers will open sister restaurant Cora Pearl in Covent Garden next spring.

Although London has championed cuisine from all over the globe, it has a special relationship with Indian food and has helped to elevate and develop the cuisine in a restaurant context. From as early as 1982, when Camellia Panjabi opened Bombay Brasserie, London restaurants have redefined the idea of Indian restaurants, something she continued with her sister Namita and her husband Ranjit Mathrani’s MW Eat Group that includes Veerswamy (originally opened in 1926), Chutney Mary (1989), Masala Zone restaurants (2001) and Amaya (2004). More recently, the JKS restaurant group that includes Trishna, Gymkhana and Hoppers

“The next phase has started, hasn’t it?” says Norman. “Look to James Ramsden (Magpie), Will Lander and Merlin Johnson (Portland), Mark Jarvis (Anglo), Elizabeth Allen (Shibui), Erchen Chang (Bao) to name just a few. I also hope we will see a lot more from those established names still doing great things just below the neophile radar; Stevie Parle, Tim Siadatan (Trullo), Sarit Packer and Itamar Srulovich (Honey and Co) and James Lowe (Lyles).” With London-based brands such as Zuma, The Ivy and Hawksmoor (due to open at New York’s World Trade Centre in 2019) being exported internationally and a constant flow of top chefs from around the globe including Martha Ortiz from Mexico and Manish Mehrotra from India attracted to the city, it seems London is still calling loud and clear. Here’s to the next half-century.

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have made regional Indian cuisine

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accessible to a new generation of London diners. “It’s easy to say that London has always lead the rise of Indian Food before India itself did for its own cuisine,” says Atul Kochhar who holds a Michelin star at Benares in Mayfair and who, in 2001 become the first Indian chef to win a star at Tamarind along with Vineet Bhatia at Zaika in South Kensington. “London being a global place has helped propel not only the cuisine but also the people involved with it. London will continue to lead the way for the evolution of Indian cuisine contrary to what some of the leading Indian journalists think. London has made Indian cuisine a Gourmet Cuisine.”

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years of the restaurant association

Robert walton

David Loewi Chairman of the Restaurant Association

mbe

I am proud to have been involved in the Restaurant Association for over 20 years, and as the current Chairman I am delighted to mark our Golden centenary celebration. Over the past 50 years, the Restaurant Association has helped shape the future of the UK Hospitality industry, serving the interests of the people that really matter, the restaurateurs on the front line, businesses large and small, who make, and have made, the industry what it is this today.

President of the Restaurant Association I opened my second restaurant Pincents Manor in 1985. Shortly afterwards, I joined the Restaurant Association of Great Britain. It was fantastic to receive my scroll, meet like-minded people and be part of an association dedicated to such an exciting industry about which I am so passionate. In 1992, to my delight I was invited to join the Restaurant Association committee and after 26 years I now have the great honour of being its President. I look back at the past 50 years of the Restaurant Association and think of the pioneers of 1967, and how their contribution to the hospitality industry in the UK – and especially London – have been instrumental to its success, leading to London being recognised as the hospitality capital of the world. Tourists flock to London and the UK, not only to soak up our British culture but to dine in our world renowned restaurants. Being part of the RA has given me the

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Hospitality is now the 4th largest industry sector employer in the UK, which generates annually £130bn, and employs over 3.2 million people, with the expectation to create a further 500,000 jobs in the next five years. The reality of the hospitality industry as we are all aware, is that there are a growing number of challenges including the uncertainty around Brexit, and the spiralling costs hitting our industry. Now more than ever we need government support for businesses. We have recently seen the merger of the UK’s two major hospitality trade associations – the BHA and the ALMR – creating a new body, UKHospitality, a new powerful voice for the industry.

opportunity to meet amazing people who have chaired this great institution, from Prue Leith to the present chairman David Loewi. I also had the pleasure of spending time and sharing many ideas with one of our most dynamic chairman and presidents, Roy Ackerman CBE, who sadly passed away last year. The RA is about to start a new journey and the future is extremely exciting. There seems to be an insatiable appetite for the hospitality industry with our chefs becoming ever more popular, not only in their own establishments but also in the world of media and television. As my friend Thomas Keller says: ‘it’s a profession not an industry”. He’s correct, all is forever changing and the next 50 years are sure to be magnificent. A moveable feast some might say.

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Employment and skills have always been core values for the Restaurant Association, and we require the valuable support to safeguard the industry and deliver new jobs, training and education whilst facing head on the challenges. I have every confidence the UK will continue to be a magnet for talent from all over the world and the UK will remain at the forefront in the world of hospitality. It’s wonderful to be celebrating such a milestone with so many key figures who have helped pioneer the industry over the past 50 years, and who are set to inspire the next generations to innovate now and in the future. Here’s to the next 50!

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from 1967 - 2017 the list of committee members who have chaired the

restaurant association

Roy Ackerman CBE FHI FRS

Former Chairman & President of the Restaurant Association Roy Ackerman was a well-recognised face in the international world of hospitality and gastronomy as well as being a respected personality in the world of publishing, film and art. Roy started his career with apprenticeship training in the kitchen, and held positions, posts and credentials for contributions to hospitality and the culinary arts. His career spanned over 40 years and had taken him all over the world in pursuit of good food, good wine and good company. In 1975 Roy opened his first restaurant, Quincy’s Bistro in Oxford, and went on to form Kennedy Brookes with then business partner, the late Michael Golder. From humble beginnings with five restaurants the group grew to over 130 restaurants and hotels. His long-established consultancy, Tadema Studios, gained prestige over the years with the corporate consultancy side offering a service to international and local hotel groups and provided links with restaurant owners and hoteliers with chefs and restaurateurs. Roy created the art division for Tadema Studios which specialised in providing artwork for hotels, restaurants and private commissions.

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The studio worked with both internationally renowned artists as well as emerging artists. Roy’s online TV food and drink review programme, coolcucumber.tv, showcased leading chefs, sommeliers, restaurants and hotels in the UK and abroad. The coolcucumber.tv audience reached in excess of two million viewers. Roy was Chairman, then President of the Restaurant Association in the 80s when he started the NRD and became Chairman of the Hotel and Catering Training Board. His other honorary positions included President of the Academy of Food and Wine Service, Chairman of the Governors of the Royal Academy of Culinary Arts and Chancellor of e Wine Guild of the United Kingdom. Roy was appointed OBE in 1990 for his contribution to tourism and training and a CBE in 2000 for services to gastronomy. In 2010 he received the coveted Catey’s Lifetime Achievement Award for services to the hospitality industry.

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Madame Prunier Founder & 1st Vice President

Rafael Calzada 1st Chairman

Lord Mancroft 1st President

Lord Montgomery Patron

Robert Carrier OBE

Roy Ackerman CBE

Prue Leith CBE

Michael Gottlieb

Michael Da Costa

Andrew Guy MBE

Nick Scade MBE

David Baldwin

Robert Walton MBE

The Earl of Bradford

David Loewi

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Robert carrier obe

Looking back on the Restaurant Association So much has changed since the early days of the Restauranteurs Association. It was the Sixties, and Britain was just discovering how to be exciting, outrageous and fun. The food and restaurant scene was different then. Olive oil and garlic, peppers and courgettes (as distinct from vegetable marrows) were considered exotics by the general public, available only in the better greengrocers during the summer months, and then only in the major cities. A national poll had been taken on eating out and Britain’s first choices from the menu were prawn cocktail, grilled steak and black forest gateau. We, in the more exciting restaurants, were offering beef Wellington, lamb in Greek pastry, braised oxtail and turbot in champagne. Our sirloin steaks were grilled over the open fire, and gratin Dauphinois, Pommes Parisiennes and Pommes Duchesse were the order of the day. At Carrier’s I used to serve tiny haricots verts fins which in the winter months our suppliers imported from Persia and Kenya. One pound of the super-find beans (from which I was able to get only three servings) cost half as much as the sirloin! I remember teasing one American matron who accosted me in my cookshop at Harrods on the very day that I first noticed the exorbitant cost of the winter beans. She told me that when she and her husband (also from America) came to London each year, they always came to my restaurant and always had three helpings of my ‘divine’ beans. “Don’t come again, Madame”, I whispered, “I cant afford it”. When I became Chairman of the Restaurateurs Association of Great Britain in 1984, I set out a three-part manifesto of the major programmes I hoped to

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accomplish during my period in office. First on the list: to attract young talent to the industry by focusing the attention of young chefs. There were no feisty TV chefs on the box at that time, and the concept of working in restaurant kitchens was mainly one of unsociable hours and low pay. Catering was one of the few professions in Britain hungry for young talent and we were getting our share. It was necessary to bring both glamour and recognition to young chefs working in the industry, and especially to those young people who might be considering working in the industry. It was increasingly important to do something positive and newsworthy to interest the young in working in the restaurant trade as an exciting career. My first step, therefore, was to suggest to the Association that they take on my existing ‘Robert Carrier Award for the best Young Chef of the Year’ and broaden it to make it the ‘Young Chef Young Waiter of

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the Year’, a regular yearly event of heats across the country with a grand finale in London. The aim: to make it one of the most successful and prestigious promotions of the industry. QED. Second on the list – and perhaps even more important – was to change the outdated licensing laws of Great Britain. It was a shocking fact that reputable restaurateurs were serving their regular patron’s cognac or port in a coffee cup if their meals happened to stray a few minutes over the prescribed arbitrary ‘closing’ time. It made criminals of us all. It was indeed time to end this ridiculous situation with a carefully organised Association led programme of Government lobbying. This ended with a public relations event – ‘The March on Maggie’ – when 200 chefs and restaurateurs (dressed in chefs’ whites) sailed down the Thames, drinking champagne outside of licensing hours (I had discovered that it was perfectly legal to so imbibe out of hours only 3 feet from the shore), landing at Westminster to march, accompanied by the nation’s press and TV cameras, to the door of 10 Downing Street to present our petition to Maggie. My secret hope was that Denis would open the door – I felt we had a friend in the house – and take it directly to the power-that-was. This was not to happen, of course, but the march was a great success, and the subsequent presentation of the Bill in the two houses: Robert Banks in the House of Commons and our then President, Viscount Montgomery, in the House of Lords, did much to change the law. Third on the list: Patron Suppliers. I thought it only right for our suppliers – the butchers, fish merchants, vegetable and fruit wholesalers and wine suppliers – to aid us financially with our programme. The first year we signed up our first Patron Suppliers …. and since that date there have been many, many more. Now, foods once deemed exotic are commonplace. Oriental sesame oil, Thai fish sauce and a plethora of extra-virgin olive oils with aged balsamic vinegars;

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fresh ginger and four colours of peppers are as ubiquitous as fresh pasta, sundried tomatoes, cherries and cranberries. Restaurant cooking today is about as different as it was in the Sixties. It’s all about taste, about lightness, about flavour. There is a new simplicity in food today which we might almost call minimalist – a post-modern cooking style that does away with disguises, complex sauces and elaborate combinations of ingredients and lets the essential qualities of the food shine through. As a result restaurant meals are lighter, fresher, more immediate, and healthier too. Fish and meats are ‘griddled’ for minutes only and served - modern touch – with acidulated, olive-oil based sauces sparked with the oils of fresh basil leaves or fresh parsley leaves, reductions of choice wines and even the juice of pressed black olives or the occasional essence of rare black truffles. Rich sauces become a light jus made from the pan juices of quickly seared meats or fish or poultry, given flavour with chopped fresh herbs and sparked by the live new flavours of lemon grass and crushed dried chillies. Cream and butter are used in minimal quantities, and the cream is crème fraiche for a lighter creaminess that does not separate in cooking. Pan-fried fruits are served as vegetables, and bitter salad leaves, tossed for a

moment only in an oiled pan, seasoned at the last minute with a little salt and lemon juice, sometimes replace more prosaic vegetables. ‘Minute’ griddles (immediacy again) or julienned vegetables provide colour and freshness to grilled and poached fish and roast and grilled meats, as do single-layered golden ‘crisps’ of thinly sliced potato, sweet potato, new turnip, carrot and parsnip, and ‘croustillants’ – almost transparent ‘pancakes’ of finely minced vegetables or parmesan cheese. Our new restaurants are brilliant gathering places for the new British; our new chefs are stars in their own right. Gordon Ramsay gives us a ‘cappuccino’ of truffles, wild mushrooms and white beans; Peter Gordon stars pan-seared fresh scallops (almost raw) served in a zesty Thai dressing and topped with crème fraiche; Nobu blends Peruvian and Japanese flavours to astound us with an unforgettable toro of raw tuna served iced in a wasabi soy sauce, followed by a glittering sashimi of sea trout and raw scallops, and a remarkable sake-scented roast black cod, perhaps the three best dishes I’ve had this year. A far cry from the early days of the Restaurateurs Association.

Robert Carrier OBE – 1998

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Historic pictures from the Restaurant Association

The first newsletter from the Restaurateurs Association of Great Britain, 1968

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the restaurant association

David Loewi

The Nth Degree puts the spotlight on the history and acheivements of The Restaurant Association of Great Britain to commemorate it’s 50th Birthday. Madame Prunier

A Step Back in Time The Restaurant Association was founded in 1967 by a group of restaurateurs who recognised that BHRA, as it was then known, focused mainly on large hotels and neglected small independent restaurants. Leading the way in this pioneering group was Rafael Calzada, Madame Prunier and Manny Franks. It was here that The Restaurant Association of Great Britain was born, which was created to solely represent restaurants interests. In 2003, The Restaurant Association united with The British Hospitality Association where it continues to grow from strength to strength. Members include restaurant groups, chains and leading independent restaurants from all corners of the UK. The 2015 Hot List The Restaurant Association is continually

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changing and redefining its role in response to members’ needs to ensure that London’s hospitality industry continues to grow. Members meet quarterly to address real issues for restaurateurs and owners. Hot on the current agenda is the digital revolution. The Restaurant Association has previously invited guest businesses such as Yelp and TripAdvisor to discuss user reviews and how businesses can interact to ensure they understand and make the most of these increasingly popular websites. Other top issues affecting restaurants at the moment include rent reviews, food security, skills shortage, and increased competition in the industry. The Restaurant Association is committed to tackling these issues. Annual Events As President of the Restaurant Association, Robert Walton MBE has been a valued and active member of the organisation for 21 years and is a

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huge supporter of championing young people in the hospitality industry. He has backed initiatives such as The Restaurant Association’s ‘Young Chef Young Waiter’ competition, which recognises outstanding skills among talented young professionals. Another notable event on The Restaurant Associations calendar is The British Hospitality Association’s Big Hospitality Conversation, an initiative which was formed to address skills shortages in young people and which champions careers in hospitality. To date it has created over 40,000 job opportunities and continues to inspire youths to find work in the hospitality industry. This years Big Hospitality Conversation takes place on the 21st September at London City Hall. The Restaurant Association is also

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partner to the annual National Restaurateurs Dinner alongside The Academy of Food and Wine Service and The Royal Academy of Culinary Arts. The dinner is one of the UK hospitality sector’s premier annual fundraising events, which raises large amounts of money for charitable and educational purposes. Leading The Way The current Chairman, David Loewi of D&D London is continuing to revitalise The Restaurant Association. As Managing Director of one of the most successful independent restaurant groups, David understands the wants and needs of the hospitality industry and with the support of the new committee, the future of The Restaurant Association is looking positive.

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the

celebrating th 50 anniversary

Restaurant Association

of the

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Boadicea Victorious the

Inspired by the legend of the British warrior queen who led her Iceni tribe into battle, Boadicea the Victorious is a unisex fragrance brand that launched as a worldwide exclusive in Harrods almost ten years ago. The response was immediate with customers connecting, not just to the scent itself, but to the idea of buying into a small moment in history. It quickly became one of the best-selling fragrance brands within Harrods’ renowned Black Hall Perfumery and a year later saw similar acclaim in Henri Bendel of New York and Selfridges, where it continues to be one of the top performing niche ranges.

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Owner David Crisp’s vision is to bring outstanding, original fragrances to the discerning on a global scale. Ingredients, whether sambac sourced from Bhutan or oud from the forests of Southeast Asia, are of impeccable premium quality and feature in the highest possible concentrations. All the components of Boadicea the Victorious fragrances are then made in the UK by experienced manufacturers. It’s this combination of exotic and the irrefutably British that ensures that the brand stands out as a leader of niche perfumes in what is a relatively crowded field. Equally distinctive are the instantly recognisable fragrance bottles. Each

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one is crafted by a British artisan: the pewter used for the front and back shields is pressed and moulded by hand in one of the country’s oldest pewtersmith businesses. Some of the shields are dipped in 24 carat gold; others contain diamonds or precious stones. The recently launched Boadicea Bespoke is an elite service that enables clients to create a scent as individual as they are. The brand’s access to the ‘best of the best’ will allow clients to dare to dream; both the bottle shield, colour, and the perfume itself will be a one of a kind experience. Boadicea Bespoke is a dedicated service that

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is highly personalised; complete with the brands astute ability to translate individual requirements into reality. This distinctive approach ensures each perfume is crafted with maximum customisation and that Boadiceaâ€™sâ€™ library of rare and precious materials is poised to be unlocked. This latest chapter for Boadicea the Victorious is characteristic of a brand

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that has built its excellent reputation on working with the finest ingredients, experienced perfumers and skilled craftsmen within the UK. Boadicea the Victorious is a celebration of beauty, strength and nobility, bought to life through sublime scents. BOADICEA THE VICTORIOUS www.boadiceathevictorious.com

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Clare in Cayman Culinary Cayman Inspires Michelin Chef Over the last 12 months, Mr. Eric Bush, the representative of The Government of Cayman Islands in the UK, has led several initiatives to elevate Cayman Islandâ€™s position and reputation as the culinary capital of the Caribbean. Mr. Bush has actively looked to shine a light on the wealth of talent and credentials of locals that already exists in Cayman, whilst also bringing new expertise to the islands.

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A key part of this strategy has been to make the connection between Cayman’s high-end culinary environment and the UK’s premium and established gastronomic scene. Who better to kick off this initiative than Clare Smyth MBE, the UK’s most acclaimed female chef and the only female chef to retain three Michelin stars. Mr. Robert Walton MBE, President of The Restaurant Association of Great Britain, and founder of The Nth Degree, (an exclusive Private Dining Club based in London and Dubai) and Mr. Bush were the driving forces behind the concept. Chef Clare was joined by Seafire’s chefs Massimo DeFrancesca, Remy Lefebvre and Thomas Zimmerman as she hosted a series of pop-up culinary experiences at the Kimpton Seafire Resort + Spa and Camana Bay allowing visitors and residents to enjoy top class cuisine. Part of Chef Clare’s trip also saw her

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join forces with Abacus’ head chef, Will O’Hara, for a farm-to-table feast at the annual Slow Food Day Harvest Dinner at Camana Bay, working with local farmers and chefs to create a uniquely Caymanian Fare – including Cayman Brac goat and locally smoked fish. As part of the designed programme, Chef Clare hosted a junior chef programme for young Caymanians that saw inspiring young chefs cooking potto-pot and knife-to-knife with one of the world’s best chefs. Throughout Chef Clare’s trip, she took great inspiration by the high level of food, drink and homegrown produce found on the island. This was part of the inspiration behind Clare’s first solo restaurant Core which recently opened in Notting Hill. It is believed that the time Chef Clare spent in the Cayman’s has inspired several of the haute cuisine dishes on her menu.

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Passion and Performance with Yamaha New generation pianos deliver ultimate interactive entertainment music experience

Founded in Japan over 130 years ago, Yamaha has grown to become the world’s most successful and wide-ranging producer of musical instruments. Yamaha Pianos are the choice of many pioneering and influential Classical, Jazz and Pop artists including Sir Elton John, Sir Paul McCartney, Chick Corea, John Legend, Jamie Cullum and Jools Holland, to name a few. They are also chosen and revered by many iconic concert halls, recording studios and entertainment venues across the globe. In the UK alone these include The Royal Festival Hall, Abbey Road Studios and Ronnie Scott’s Jazz Club, these three installations alone characterise the versatility of Yamaha Pianos in the most demanding and diverse of musical settings. Yamaha’s enviable position as the leading musical instrument maker

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is due in large part to its heritage of traditional instrument craftsmanship combining with next generation state of the art music technology This exceptional ability to blend tradition and technology has resulted in an award winning range of acoustic, digital and hybrid pianos ensuring the widest possible appeal from professionals, players at home, venues, and the hospitality sectors alike. The Disklavier Enspire range of pianos brilliantly encapsulate this philosophy. Built for the highest level of performance and entertainment they were conceived by the inspired teaming of Yamaha technical experts and acoustic piano artisans. Their collective ambition, to

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create a modern, yet traditional acoustic piano that allowed the player to record and playback performances, with the instrument acting and sounding ‘Exactly’ as it would as if being played ‘ Live’ with keys and pedals moving precisely in real time. This innovation heralded a new dawn in the creative use of the piano by players, recording studios and hotels alike. Yamaha Artist Jamie Cullum recently reset the way people think about pianos as he unveiled the Yamaha Enspire at London’s Shard with an explosive remote and real-time show. To demonstrate the unique creative entertainment capability of Enspire, a capacity audience of press and record company executives watched in bemusement as Jamie’s band kicked off a high-powered set with a stunning Jamie piano solo, the twist;

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Jamie was absent from the stage yet the Yamaha Enspire was reproducing every note, emotion and dynamic of his performance. He was in fact playing a second Yamaha Enspire at London’s famed Metropolis Studios. Externally Yamaha Disklavier and Enspire pianos are beautifully elegant, hand crafted pianos, with this traditional appearance belying the power of the amazing futuristic technology concealed within. Seeing Enspire for the first time, Abbey Road Studios immediately imagined the creative potential and thus became the first studio in Europe to acquire one, citing remote connectivity over the internet as key. This feature allows live performances to be staged in one location whilst additional Disklavier pianos exactly reproduce every note and nuance to audiences further

afield. One international highlight of this was demonstrated when Falmouth University played host to an historic ‘live’ concert by long-time Yamaha Artist, Sir Elton John. The ‘Rocket Man’ performed ‘Live’ simultaneously at a select number of venues around the world, including The Performance Centre at Falmouth University, even though he was actually playing thousands of miles away on the Hyperion Theatre stage at Disneyland (USA), as part of Yamaha’s 125th anniversary celebration. These instruments are now becoming unique learning and entertainment assets, due in no small part because you can now hear at first hand some of the most famous artists in the world playing your very own Enspire at home, at work, in fact anywhere. The extensive Yamaha Pianosoft library allows you to

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download your choice of music and the instrument will replay full orchestral and - vocal arrangements thanks to the internal sound generator, which means the pianist can also play hundreds of non-piano sounds live. As with Yamaha’s award-winning, Quiet Mark awarded Silent Pianos, Disklavier Enspire can be played on headphones - ideal for practicing privately without being disturbed- or disturbing others. We’ll leave the last word to Jamie Cullum, “This is a new type of piano that is true to Yamaha’s tradition and craftsmanship but opens up new creative potentials for musicians. The fact that it’s a selfcontained recording studio and can connect musicians remotely anywhere in the world, gives me as a musician, many some yet to be discovered, new ways to communicate, entertain and compose.”

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GREAT BRITISH

BRANDS 2018

150 British

Country & Town House was launched in 2007 to fill an obvious gap in the marketplace as the only monthly luxury magazine to target the increasing number of affluent ‘double lifers’ who can afford and want to enjoy the very best of country and city living. Celebrating the best of British living and luxury, it covers the finest houses and interiors, arts and events, food and travel, fashion, jewellery, watches and style, as well as being full of relevant features and interviews.

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ISSUE 5

GREAT BRITISH & IRISH HOTELS 2017/18

SPRING/SUMMER 2018

ROCK & ROLL High-tech music rooms

BRITISH EDUCATION

Why STEM should become STEAM

HAPPY BIRTHDAY 50 years of the IB

SKIMMING STONE RINGS

STRATFORD-UPON-AVON 01789 267 072 WWW.PRAGNELL.CO.UK BY APPOINTMENT AT: BERKELEY SQUARE, LONDON.

10-11 November 2018 | Battersea Park, London www.schoolsshow.co.uk

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THE ART OF IT

Best in the world

In partnership with

GREAT BRITISH & IRISH HOTELS 2017/18

Country & Town Interiors edited by Carole Annett (June), Great British & Irish Hotels edited by Fiona Duncan (August), Watches and Jewellery edited by Avril Groom (November) and Great British Brands edited by Lucia van der Post (January). What’s On by Country & Town House is the brand new website launched in January 2018 to provide an online guide to the very best culture, events and travel- both in London and throughout the UK. What’s On will ensure that our online traffic and subscribers will be sent their very own “little black book” of all the very best that is happening throughout the UK every week.

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COUNTRY & TOWN HOUSE

Fun, fresh and informative, the magazine brings you the very best of both worlds every month. Contributors include many of the country’s most respected writers such as Lucia van der Post, Alice B-B, Alexandra Shulman, Fiona Duncan, Jeremy Taylor, Avril Groom, Daisy Finer, James Delingpole, Charlotte Metcalf, Juliet Kinsman, Annabel Davidson, Mary Lussiana, Adam Edwards and Stephen Bayley. Country & Town House also publishes a number of special issues during the year alongside the monthly magazine, including the UK’s leading independent schools guide, School House edited by Annabel Heseltine (March and October),

success stories

250 PLACES

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RECENT PROJECTS

Koy A UK retail clothing company with the first ever licence to produce clothes based on The Maasai Tribe designs. Koy are the first company to pay a licence fee to the Maasai tribe for using their sentimental designs on high end apparel. It is believed that the Maasai

capital

were widely exploited across the globe by multi-million-pound designers using their intricate details leading to the formation of â€˜Maasai Intellectual Property Initiative (MIPI)â€™ who require 5% of sales from products sold based on their designs.

investing in the future

OUR MISSION Our mission is to speed market entry for virgin businesses with sustainable ideas through precision investments and premier expertise. We value the future of this planet, and so we intend to contribute to sustainable, ethical and original business ideas and development. Alongside this, we aim to be the fittest, fastest investment body in the start-up sector and therefore we care about talent, commitment and passion in business. We thrive in the fastpaced business world, and we are looking for like-minded individuals to work with.

BioFuel BioFuel is a family owned UK Company specialising in the wholesale and distribution of Premium Wood Pellets. They are committed to the growth and sustainability of the UK Biomass industry

Founder Jimmy Scott (Right) in discussion with Isaac Ole Tialolo (Chairman of the Maasai IP Initiative Trust Ltd)

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selling only DSL Authorised, ENplus A1 & FSC Certified Wood pellets, and are constantly researching new techniques and operations to improve the efficient of the renewable energy sector as a whole.

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taste the

difference Difference Coffee Company has a singular vision – provide the world’s best coffees to the world’s most discerning coffee lovers.

Founder Amir Gehl, who hails from a long line of tobacco manufacturers, compares his passion for coffee to his appreciation of fine wines and cigars. Each depends on particular soil and weather conditions to deliver products of exceptional flavour. His aim to create the ultimate terroir-led coffee collection has resulted in an acclaimed and exclusive line up of the best tasting coffee beans on the planet, including Jamaican Blue Mountain, Hawaiian Kona, Panamanian Geisha, and Indonesian Kopi Luwak. The Difference Coffee Company begins its process by sourcing only the highest

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rated specialty grade Arabica beans. Like wine, coffee is graded using a 100 point system, created by the Specialty Coffee Association, which designates the grade “Specialty” only to beans with a score of 80 points and above. Specialty coffee accounts for 1% of global coffee production. Difference sources its beans from the highest rated 1% of that, buying direct from only those specialty coffee producers who achieve the absolute highest scores in prestigious competitions such as Cup of Excellence, Best of Panama, and the Kona Cupping Competition.

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To illustrate the level of scrutiny that goes into selecting these coffees, consider the rigors involved in scoring at Cup of Excellence. This annual “Oscars of the coffee world” sees 300 entries submitted to six rounds of evaluation by both national and international juries. In all, a total of 9,020 cups are analysed before the top 10 winners are announced. Thus, the 10 finalists are cupped at least 280 times each by some of the coffee industry’s leading experts before they are singled out as being the best of the best of specialty coffee. Having a place at the Cup of Excellence buyers’ table means Difference is able to purchase the highest graded beans on the market and trace these extremely rare small batch beans to the exact micro-lot and farm where they were grown. Once the beans have been secured, Difference relies on the skill and experience of its esteemed roaster to bring out the fullest expression of the beans’ flavour. As in every step of the process, Difference takes care to enlist only the best, with its beans roasted by Master Roaster Jonny England. Authorised to train up-and-coming roasters for the Specialty Coffee

RelaiS & ChateauX caribBean

Association, Jonny is Head Judge for both World Barista Championship and World Brewers Cup and is one of only five licensed quality graders in all of Europe. Jonny’s immense knowledge of roasting and his determined dedication to his craft guarantee that Difference Coffee Company’s beans are roasted to perfection. After roasting, beans are ground to a uniformly even grind and packaged into capsules compatible with the Nespresso®* system. In doing so, the beans stay as fresh as possible for as long as possible to avoid any loss of flavour and provide customers with a perfectly balanced extraction at the touch of a button. Difference Coffee Company supplies capsules as well as roasted whole beans to a choice of London’s most exclusive hotels, restaurants and private members clubs. Customers include three Michelin star chef Anne-Sophie Pic, The Four Seasons Hotel at Ten Trinity Square, Harry’s Bar, Annabel’s, and The Palace Hotel in Gstaad. To learn more and receive monthly coffee allocation offers visit the

eden roc

calabash

Difference Coffee Company website at differencecoffee.com

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eden Roc Seclusion, tranquillity and glorious decadence can be found at Eden Roc at Cap Cana. Here, you are greeted by the true meaning of paradise where you can gaze at incomparable views of lush greenery, pristine beaches and the Caribbean Sea, which simply sparkles underneath the sunshine. The resort is nothing short of a natural beauty and even boasts an expansive natural grotto at its centre, living up to its stunning name.

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Guests at Eden Roc at Cap Cana can experience a multitude of culinary experiences thanks to the four delicious restaurants that are sure to leave you smiling. All the eateries overlook the majestic lagoon, the glamorous beach and the serene outdoor pool. When it comes to facilities, this hotel certainly delivers. A sumptuous spa, host of watersports, a tennis court and a fitness centre are all at your disposal. Oh, and how could we forget horse riding on the beach? But the best bit has to be the fantastic golf course. If you are visiting Eden Roc at Cap Cana to celebrate a special occasion, trust us, you wonâ€™t be disappointed. Whether youâ€™re on the hunt for extravagance or a more low-key affair, this glorious resort has everything you could possibly require. However, the stars of the show are the dedicated staff who will cater to your every whim. Cap Cana, Punta Cana, Provincia La Altagracia, Punta Cana 23000, Dominican Republic Phone: +1 809-469-7469 info@edenroccapcana.com

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calabash Embrace the laid-back way of life at Calabash Luxury Boutique Hotel, a truly elegant phenomenon on Grenada’s beautiful Spice Island. This family-owned resort is the ideal base for a tropical getaway with your loved ones, a glorious honeymoon for newlyweds and a great place to catch up with friends. Being surrounded by utter paradise will immediately immerse you in relaxation – and that’s before you enjoy a spa treatment. And don’t even get us started on the range of deluxe accommodation. Whether you’re in need of a secluded suite for you and your significant other or are on the hunt for a spacious haven for a family getaway, you’ll find it all here. When on holiday, calories don’t count so head to the on-site restaurants for a meal that’s truly unforgettable. With both a fine-dining and a casual option available, even the most discerning palate is sure to be satisfied. What’s even better is that you can privately dine on your own suite patio

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or even on the beach for breakfast! Fancy burning off the calories? There’s a number of facilities that will keep the heart pumping including a fitness centre, tennis courts and a nine-hole golf course. Watersports are also available. Trust us, there’s simply nothing better than plunging into the crystal-clear sea with a diving instructor or gliding along the surface in a canoe. Paradise is truly personified. L’Anse Aux Epines Beach, Saint Georges, Grenada Phone: +1 473-444-4334 reservations@calabashgrenada.com

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the secret is out

it’s

and

First looks and it’s undeniably an Aston Martin with those signature looks. If the One-77 and the Vulcan track-day car mated, this could potentially be their son who would go to boarding school, graduate University with a degree then get a job in the City as a smooth, sophisticated little GT. Inside is very different to previous Astons. With an all new design to the cabin as well as updated hardware and software package, it’s now a rather pleasant place to be sat. From the minute you get into the car it feels far more spacious, although it’s definitely still a two plus two, as the lack of headroom in the rear allows only members of Snow Whites gang and young children as passengers. The DB11 has a new stiffer bonded aluminium chassis and you can firm the suspension up by clicking an adaptive damper button on the steering wheel. There are three modes; standard GT, (comfort mode), sport S, (hairs on the back of your neck stand up mode) and Sport Plus or ABC (active bowel control mode). In the latter the body control becomes noticeably tighter, on both car and passengers. With braking you do have to manage the weight a bit as the car comes with steel discs, not carbon ceramic, and the DB11 weighs in a slightly heavier 10kg than the DB9. The DB11 definitely airs more towards

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comfort and refinement but don’t be concerned it wont be delivered with a pair of old slippers and a smoking jacket. Far from it, this is a twin turbocharged 5.2litre V12, developing 600 BHP, a top speed in excess of 200 mph and a 0-62 time of 3.7 seconds, that’s filthy grunt at its finest in car porn! It doesn’t matter whether you are using the DB11 on a day to day basis or on a long journey, let’s face it, just having a decent satnav, sound system and Bluetooth connection, all easily navigable, are essential. Even my 80 year old mum would be able to get her “Very Best of Dean Martin” playing from her iPhone in the new DB11. Not that you would be that bothered if you can afford one of these, as you probably already own a small refinery, but just for the record, Aston martin claim the car will manage 24.8 to the gallon, which is highly impressive considering the size of the engine. Aston Martin has definitely brought the DB11 slap bang up to date. Helped along by some clever aero tricks, beautiful styling attributes and some much needed high tech gizmos and gadgets. This is a GT that chews up and spits out whole countries for breakfast whilst offering a sublime sanctum from traffic jams and coping with dodgy roads like a pot holer. But above all, this car makes you feel very special!

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Future

vision

how technology will drive hospitality businesses forward There was never any doubt that 2018 was going to be a tricky year for UK restaurants. With Brexit approaching ever closer, labour shortages are already starting to bite – and costs are rising. Customers are also beginning to feel the squeeze of inflation. Words Luis de Souza, CEO of NFS Technology Group

And yet, over the last three years, we have seen the exciting development of new concepts and restaurant openings in the UK. This should help sustain a vibrant sector for years to come – but responding to the challenges everyone faces is our collective responsibility as suppliers to this very important part of the UK economy. We have seen successful operators adopt a number of well-proven strategies to contain costs, build closer engagement with their clients and adopt smart technology solutions to deliver a great guest experience. As we look ahead to post-Brexit 2020 and examine the experiences of our own customers, I’m sure the businesses who thrive will be those that take advantage of technology to transform the way they operate. Here’s my view of the key drivers for technology-enabled success: • Mobility – particularly app-based

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•C loud technology - fast and affordable deployment •E nhanced guest experience - based on data and personalised service •S ocial media - positive online engagement •O nline booking - responding to consumer behaviour •L oyalty programmes - for increased revenue and client retention. Mobility – EPOS mobile technology drives greater staff mobility and improves customer service. Serving staff can use mobile devices including tablets to take orders at tableside, sending them instantly to the kitchen, and they can also process payments without leaving the customer’s side. Cloud technology – Cloud-based solutions deliver multi-site management and web-based reporting on a costeffective basis. Managers gain access to comprehensive real-time operational information and owners valuable

insights on business performance, irrespective of location. Key trends such as what’s selling well provide accurate forecasts, enabling smart purchasing, reducing waste and keeping food costs under control. Similarly, with timely information, a restaurant can maximise labour utilisation by ensuring that the right number of staff are available at the right times. Online bookings – Customers increasingly require the ability to find a restaurant and book it online; it’s no longer an option but a necessity. Social media – Another must. If someone posts an adverse comment from a restaurant, restaurant managers will need automated alerts, so they can deal with any issues even before the customer leaves. And of course, ignore bad reviews at your peril. Today, around 90% of consumers read online reviews, and many rely on reviews to

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make dining selections, so a planned, managed online presence is key for any restaurant. Personalised service – Captured data such as guest preferences and dietary requirements provides the restaurateur with unique information to deliver a personalised experience, which is key to dining frequency and spend. The term big data is sometimes used in this context. Loyalty – Guest data is also being used to drive client loyalty programmes. The creation of effective and welltargeted campaigns/offers can be key to delivering revenue in low demand periods and this can be combined with gift cards to support dynamic customer engagement. My experience suggests that a well thought-through loyalty/ reward programme can be a valuable tool in the range of activity that drives repeat business. So, it’s clear that as we move on through some challenging times ahead,

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successful hospitality businesses will need to combine efficient operations with the innovative use of technology and reliable services from suppliers to deliver a profitable business and a great guest experience. With our 24/7 support desk and wellestablished systems, at NFS we’re well-placed to help. Our best of breed solutions have been developed by leading global hospitality companies such as NCR. Our customers include Argentinian steak house chain Gaucho/CAU, pub company Brew Dog, Giraffe Restaurants, Honest Burgers and London-based Indian casual dining specialists Dishoom. NFS clients rely on our technology to manage all aspects their food and beverage operation and we are increasingly an IT partner for many of our clients, providing both technology and a sounding board in terms of best practice. As Colin Williams, Estates and Property

Manager at CAU, says: “We like the functionality in terms of streamlining our business – it’s saving us money and time, improving operational efficiency and capturing data so we can identify trends. “Our market is constantly changing, and our NFS EPOS solution helps us keep up. In all, it helps us deliver a slicker guest service experience.” As we weather the shocks of Brexit and move on, the best operators will be looking at how to manage their business more effectively and serve their guests better. Our hardworking restaurateurs already run a dynamic sector with plenty of entrepreneurial spirit and verve. Add better access to useful data into that mix, and you have a powerful recipe for the future health of the UK industry. * To find out more about NFS Technology Group, visit www.nfs-hospitality.com

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

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

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

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

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

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

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gone fishing Cordova is a small fishing community located on the edge of the Prince William Sound and the Copper River Delta. There is no road that connects Cordova to the rest of the state so Cordovans must often rely on each other whether it’s needing a tow or building a house. Mike O’Toole was looking for a summer job when he was hired by a family to fish in Cordova; this is where he fell in love with the fishery, the town and his wife – Malani. Malani grew up in Cordova in a fishing family where she spent many years going out on the water with her father, catching wild salmon and learning the ropes.

Sustainable fishing has been happening in Cordova for generations. It isn’t just about fishing for those here and now, but maintaining a way of life that will benefit their children and grandchildren and even their grandchildren. There is something so important about buying products from small family businesses, instead of large corporations – which is what consumers achieve by purchasing Alaska Seafood; helping those who have dedicated their lives to this industry and to providing sustainably sourced seafood. Alaska, and the incredibly picturesque landscape that it offers, is the world’s prime location for wild salmon. The three million lakes, 34,000 miles of coastline and 3,000 rivers ensures that there are pristine waters for the salmon to spawn. The fish stocks in Alaska are rigidly managed in order to maintain a sustainable industry for future generations. Where, when and how long fishing can take place is up to the biologists. Sometimes they can be given a 36-hour opener, where many fishermen will choose to stay awake the whole time – in order to maximise their

catch. Sustainable fishing is a really big deal in Cordova, the fisherman take pride providing the world with a beautiful food product in a sustainable, clean, and responsible way. Although the scenery is exquisite, life on the water can be tough – the bad weather, the injuries and the competitive nature of the catch are all challenges that fishermen need to overcome. During the four month fishing season, every thought is focused on fish; watching each wiggle of the net, each boat that is coming, each boat that is going, each ripple, each bird, each change in wind, each temperature change, each tide change… it is all consuming. Once the season is over, it can take some time to ‘decompress’ and learn how to relax again. It can be particularly hard for the families left at home, but they can be reassured by knowing their loved ones have their radio group who they stay in contact with while out at sea. Whilst the fishing season can be difficult, winter in Cordova provides the perfect opportunity and location for the O’Toole’s to unwind and raise their two children in a fishing family of their own.

“The fish here are very high quality, it’s sustainable and is also a very healthy food product.” - Mike O’Toole

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new

products Nth Degree

The

from

Midnight Degree Inspired by an exclusive collaboration with The Nth Degree Club, the world’s leading private dining club, Midnight Degree provides the true bon viveur with a smorgasbord of sensory fusion that brings together an intoxicating blend of heady spices and herbal high notes. There’s an epicurean delight to the intensely aromatic effect, sourced from prized ingredients from around the globe. Dancing on the skin like gourmet food dances on the tongue, the perfume perfectly suits the midnight mood – sultry and shadowy with a hint of roguish abandon. www.boadiceaperfume.com £295.00 Harrods & Selfridges, London

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The Nth Degree Extra Virgin Olive Oil Taste the Health At The Nth Degree Club we go to great lengths to ensure our members enjoy the best of the best with no compromises! This year, a fellow cancer survivor, Nigel Thomas, who has been my mentor and has helped me through my recent ordeal with tongue cancer, gifted me some of his single-estate, limited-edition extra virgin olive oil. I tasted it and loved it and convinced Nigel to make some of his wonderful olive oil available to us. We named it The Nth Degree Extra Virgin Olive Oil and we intend to donate some of the proceeds to Oracle Head and Neck Cancer Research. It has a wonderful aroma of freshly cut grass and a taste of sweet almonds and herbs with a peppery zing at the end. It should be used as a “finishing” oil for salads, soups, vegetables, fish, dressings, marinades and dips. What sets it apart is not only its ultra low acidity but also it has been awarded a health claim from the EU because its rich in polyphenols. To get the health benefit, you only need to take 20g of our olive oil a day (one and a half tablespoons) and it will protect your blood lipids from oxidative stress. The Nth Degree Extra Virgin Olive Oil is of limited supply and not available on the open market. It can only be ordered through The Nth Degree Club by emailing sales@nthglobal.com It’s available in a 250ml bottle RRP £30 or a box of 12 x 250ml bottles RRP £330. It is also available in a luxury gift box containing two 250 ml bottles with a booklet RRP £90.

Apply for Membership

For more information contact

membership@nthglobal.com www.thenthdegreeclub.com thenthdegreeclub.com

IN profile

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The

Nth Degree celebrates Royal Ascot 2017 in Style! Royal Ascot is one of the most famous and traditional horseracing events in the social calendar. Royal Ascot bills itself “like nowhere else” where top horseraces, hats and royalty come together in what is five days of truly superb high-quality racing. The pomp and circumstance that is the Royal procession did not disappoint and all bets where on the colour of the queen’s hat. The Nth Degree Club entertained 30 guests in the Royal Enclosure in the private Wyndham Club hospitality suite before which sumptuous glasses of champagne where drank in car park number 1 in the presence of two amazing Rolls Royce Wraiths in glistening red and orange. Our guest where treated to a five-course fine dining meal, racing tips from a leading racing pundit and beautiful wines and champagne throughout the day. The rain held off and many of our guests won on some of the races. A wonderful day was had by all.

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The

Nth Degree celebrates The Alpha Club Christmas Ball 2017 The Alpha Club Christmas Ball 2017 at Rosewood Hotel, London. A star-studded evening of champagne, fine food and the best entertainment in the stunningly decorated ballroom. Entertainment included West End stars Mazz Murray, Ruthie Henshall, Lauren Samuels and John Owen Jones, Britain’s Got Talent finalists Jack Pack, amazing ventriloquist Nina Conti and the brilliant Glennis Grace. House band Hooper were joined by X Factor winner and Alpha Club guest Ben Haenow. A simply fabulous event… what will this year’s bring? Alpha Club Christmas Ball, 7th December 2018.

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Cayman Islands Parliamentary Dinners Two important dinners were held in November 2017 hosted by The Premier, Hon. Alden McLaughlin. The first was a Dinner for the All Party Parliamentary Group (APPG) members and the second to entertain and update the Cayman Islands Friends of Cayman network. The Parliamentary Dinner hosted by The Premier was held at the House of Commons and included MPs and Lords from across the political spectrum. Many months of meetings with MPs culminated in this dinner, at which The Premier was able to update MPs and Peers and thank them for their keen involvement in the Cayman Islands and their willingness to learn more and be of assistance to the Country from inside the Westminster. In attendance were some long standing MP friends of the Cayman Islands including Bill Wiggin, MP, Sir Graham Brady MP, and former Overseas Territories Ministers Sir Henry Bellingham, James Duddridge and Barroness Aneley. Also in attendance were new MP contacts Martin Vickers MP, Andrew Bridgen MP, The Lord Purvis of Tweed, and The Lord Northbrook. Rt Hon Diane Abbott, Shadow Home Secretary, and, the current Minister for the Overseas Territories, Lord Ahmad of Wimbledon. A â€˜Friends of Caymanâ€™ dinner was held to close the events of the week at the world famous Travellers club. At this annual event, the Premier meets with Friends of the Cayman Islands to update them on

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current events and economic developments and other affairs in the Cayman Islands as well as give briefings on developments from meetings of the previous weeks and months. This is an important event to gather together all those closely associated with the Cayman Islands who now live in the UK or elsewhere. It is also an opportunity to invite and host new friends and associates, as well as engage potential high net worth individuals who are interested to learn more about the Cayman Islands.

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The

Nth Degree celebrates ITS 5th Book Launch The Nth Degree Clubâ€™s 5th Book Launch was hosted in the fabulous studio of Fiona Barratt Interiors, Victoria. The luxurious and industrial open-plan showroom was the perfect venue to host so many of our members who sipped on Champagne and wine offered from WineSource and vodka from Squadron 303. They also enjoyed the delicious canapes offered by The Alaskan Seafood Company and Balsamic Fig Catering. On the evening we had the pleasure of dedicating the book to our front cover star the acclaimed 3-Michelin chef Clare Smyth MBE. A special thank you also to our valued sponsors; Fiona Barratt Interiors, Boadicea the Victorious, Business Channel TV and Rolls-Royce without whom, none of this would have been possible

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The

Nth Degree attend the yearling parade Highclere Thoroughbred Racing Stud launch their new racehorse syndicates annually in June the week before Royal Ascot. This involves one or two yearlings (one-year-old horse) per syndicate. Many people buy into the syndicates by selecting their favourite trainer combination. However, others prefer to wait until the Yearling Parade in October where they can see the horses in the flesh and therefore decide which syndicate to join. The Nth Degree Club was honoured to bring members to the 2017 Yearling Parade, a prestigious and educational day at Highclere Stud where Hon. Harry Herbert explained the intricacies of choosing the winning thoroughbred horse. Afterwards, a fantastic three-course luncheon was enjoyed by all with the guest of honour, jockey Frankie Dettori. It was a truly unique and wonderful event, we look forward to visiting again this year with our members.

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brand partners and sponsors

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VOLUME 05 ISSUE 06 THE NTH DEGREE

DAW N

B L ACK BADG E For the fearless, the rebels and the risk-takers. Iconic silhouettes are intensified. Performance is enhanced. A darker aura emerges. Dawn Black Badge is temptation itself. Contact us to experience the uncompromising allure of Dawn Black Badge.

collector’s

EDITION

Issue 06 Volume 05 Spring 2018 Priceless, however, where sold UK £75 UAE Dirham 450 USA $150 Euros100

SPRING 2018

Rolls-Royce Motor Cars Birmingham Tel: +44 1564 787 170

Rolls-Royce Motor Cars Edinburgh Tel: +44 131 442 1000

Rolls-Royce Motor Cars Stansted Tel: +44 1371 870 848

Rolls-Royce Motor Cars Manchester Tel: +44 1565 700 000

Rolls-Royce Motor Cars Sunningdale Tel: +44 1344 871 200

Rolls-Royce Motor Cars Bristol Tel: +44 117 203 3970

Official fuel economy figures for the Rolls-Royce Dawn Black Badge: Urban 12.3mpg (22.9l/100km). Extra Urban 28mpg (10.1l/100km). Combined 19.2mpg (14.7l/100km). CO2 emissions 337g/km. Figures are obtained in a standardised test cycle. They are intended for comparisons between vehicles and may not be representative of what a user achieves under usual driving conditions. © Copyright Rolls-Royce Motor Cars Limited 2017. The Rolls-Royce name and logo are registered trademarks.

THE WORLD’S LEADING PRIVATE DINING GUIDE

Rolls-Royce Motor Cars London Tel: +44 20 7491 7941

THE WORLD’S LEADING PRIVATE DINING GUIDE