ESD Magazine Nine by Rick Koobs

Issue Nine All you need to know about fine dining, luxury accommodation and the best food and beverages the UK has to offer

Corinthia: Absolutely Fabulous

PLUS:

Apsleys • Royal China Queensway • JW Steakhouse Brown’s Mayfair • One Aldwych Spotlight on premium tea: Edgcumbes, teapigs and Kandula Tea

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MAGAZINE

Issue Nine All you need to know about fine dining, luxury accommodation and the best food and beverages the UK has to offer Editorial Director Laurie Cuthbert T: +44 (0)1223 321603 M: +44 (0)7842 628881 Email: editor@esdmagazine.com Design Director Rick Koobs T: +44 (0)1760 755850 Email: art@esdmagazine.com Operations and Finance Stuart McCreery T: +44(0)1223 321603 M: +44 (0)7710802660 Email: stuart@esdmagazine.com Sales Manager Adam Briggs T: +44(0)1223 321603 Email: adam@esdmagazine.com Web: www.esdmagazine.com Twitter: @goeatsleepdrink Facebook: www.facebook.com/ esdmagazine Pinterest: www.pinterest.com/ esdmagazine EatSleepDrink Magazine 5 Signet Court, Swann Road Cambridge, CB5 8LA Registered in England: 8041224

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Hello and welcome to Issue Nine of EatSleepDrink Magazine – all you need to know about fine dining, luxury accommodation and the best food and beverages the UK has to offer. To celebrate the Olympics, our Eat and Sleep features have a distinctly ‘Londonfeel’ to them this month. Indeed, if you’re after the hottest hotels to visit in the capital this summer you would be extremely hard-pushed to find accommodation better or more desirable than Brown’s Mayfair, the Corinthia Hotel or One Aldwych. As three of the most stylish and discerning destinations anywhere in London, our features will bring you the inside story on these glamorous properties, just in time for the summer. A quick word of warning though: we can safely say that once you check in, you’ll never want to leave! Those looking for fine dining will be thrilled to read our feature on Apsleys at The Lanesborough. As the fastest restaurant to achieve a Michelin star in London – a title it still holds to this day – Apsleys is the brainchild of Heinz Beck, the world-renowned chef and holder of three Michelin stars for La Pergola in Rome. Undoubtedly one of the most beautiful spaces for dining in London, the menu is focused on lighter, Mediterranean-inspired dishes that underline Mr. Beck’s meticulous approach to fine dining. As the man himself told us: “Our guests are looking for quality and great service and we try to make them feel like their every need is catered to” – an approach that is more than reflected in the exquisite cuisine. Speaking of exquisite cuisine, our feature on Royal China Queensway reflects the restaurant’s status as one of London’s premier Chinese restaurants. With a reputation for serving classic Hong Kong cuisine with Dim Sum as its speciality, Royal China Queensway was the first in the prestigious Royal China Group’s portfolio. Yet despite being the longest-serving member in the portfolio, the restaurant continues to wow its diners with its perfectly executed Dim Sum. If you’re looking for a sunny oasis near Hyde Park, you’d do very well to find a better spot for breakfast, lunch or dinner than the JW Steakhouse on Park Lane. With its stunning location in Mayfair, this much-lauded steakhouse also has the benefit of a wonderful outside terrace and is the perfect place to watch the world go by with a glass of wine and a mouth-watering steak. Following on from the success of our spotlight on premium vodka in Issue Eight, we’re delighted to be bringing you features on three unique UK tea companies: Edgcumbes, teapigs and Kandula Tea. So, if you like your tea on the premium side, then these three features will have you reaching for the kettle in no time. As always, we hope you enjoy our latest issue as much as we’ve enjoyed producing it. If you would like to see your deluxe hotel, fine dining restaurant or premium brand featured in EatSleepDrink, or if you have any other editorial suggestions, then do get in touch with me: laurie@esdmagazine.com. Have a great month and enjoy the Games! Laurie Cuthbert, Editorial Director

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Issue Nine

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News......................................................................................................................................................................................6

Apsleys - Opened in September 2009 at The Lanesborough, Apsleys by Heinz Beck is one of London’s most breathtaking Michelin-Starred restaurants. ................................................................................... 8 Royal China - Having first opened its doors to the public 20 years ago, Royal China Queensway is the oldest restaurant in the prestigious Royal China Group. ............................................................................ 22 JW Steakhouse - Offering tender hand-cut selections of dry-aged American USDA prime beef grilled to perfection, the JW Steakhouse at Grosvenor House Hotel in Mayfair is that rare restaurant ideal for business and pleasure. ..................................................................................................................................... 38

Brown’s Mayfair - Opened as London’s first ever hotel in 1837, Brown’s Hotel has long-been the destination of choice for some of the world’s most discerning guests. .............................................................. 14 One Aldwych - Opened in July 1998, One Aldwych quickly established itself as London’s most exciting contemporary luxury hotel, a title it has proudly held ever since. ....................................................... 28 Corinthia Hotel London - Following its much-publicised opening in 2011, the Corinthia Hotel London stands as one of London’s newest and most glamorous hotels. ........................................................... 43

Edgecumbes - Founded by Christopher Rendle in 1979, Edgcumbes has become one of the foremost premium suppliers of tea and coffee solutions in the South East of England. ................................ 18 teapigs - Established in 2006 by Nick Kilby and Louise Allen, teapigs has become one of the UK’s most successful premium tea companies with trade and consumer products proving equally successful ............................................................................................................................................................................ 34

Kandula Tea - The Kandula Tea Company was borne out of a passion for real tea and the love of Sri Lanka and continues to enjoy impressive growth since its formation in March 2011. ................. 47 Advertisers Index ...................................................................................................................................................... 50 If you would like to go directly to an article, simply click on the relevant heading listed above.

If you have any news to share, email us at editor@esdmagazine.com Talented chefs to “cook up a storm” in Princesshay August 3rd and 4th Supperheroes Series and Action Against Hunger London, UK By day they walk amongst us, spending their weeks unnoticed, as they live out a normal life as teachers, journalists and doctors. But at the weekend, their super-human cooking powers come to life, turning their homes into pop-up restaurants around London to become ‘The Supperheroes Series’. From August to October 2012, these culinary crusaders are working with international aid agency Action Against Hunger to help fight the injustice of child hunger around the world, conjuring up the most magical menus and using their own recipes to bring delicious food to paying diners – with all profits going towards this worthy cause. All events are organised in association with foodie activities website Edible Experiences and each and every Supperhero has their own range of secret weapon dishes from the four-corners of the globe, ranging from Singaporean Laksa Noodles, to Mauritian Curry and Italian Meatballs – guaranteed to entertain and satisfy their guests. For more information on all supperlicious events taking place throughout The Supperheroes Series, go to www.edibleexperiences.com/ supperheroes If you think you have what it takes to hold your own, visit http://www. actionagainsthunger.org.uk/supperheroes/ for more details on how you can become a supperhero too.

Grouse coming to seasonal menu at The Dorchester London, UK The Grill at The Dorchester will once again introduce Grouse to its seasonal menu on Monday 13 August 2012 in celebration of Glorious 12th, the start of the Grouse-shooting season in Britain. As a nod to the long-held tradition of Glorious 12th, which sees shooting enthusiasts head to the moors of Scotland and Northern England, the kitchen team at The Grill will introduce three 6 dishes to their seasonal menu. grouse

Exeter, UK On Friday 3rd and Saturday 4th August, Princesshay will transform its main square into a foodie heaven, installing a professional cookery theatre and inspiring shoppers with mouth watering demonstrations from celebrity chefs from the region and Princesshay’s own restaurants. The ‘Closer to Food’ event will take place from 12pm – 6pm on Friday 3rd and Saturday 4th August, with demonstrations on the hour at 12, 1, 2, 3, 4, 5 & 6pm. Popular restaurant brands from Princesshay including Wagamama, Coal and Strada will all be taking part as well as the acclaimed two star Michelin chef, Michael Caines MBE, who will be joined by students from his successful Michael Caines Academy at Exeter College on Friday night from 5pm. A very special appearance will also be made by Ed Baines, celebrity chef and judge on ‘Britain’s Best Dish’, who will be wowing the crowds with his culinary skills on Saturday. Princesshay’s talented chefs will all be cooking up a storm over the two days inspiring foodies and shoppers alike to get ‘Closer to Food’ and use the abundance of fantastic local produce available throughout the South West. The event is free to attend but the Princesshay team will be fundraising for St Loye’s Foundation, their official charity of the year. Live local musical entertainment in between cookery demonstrations will play out sounds of the summer for shoppers and diners to enjoy. For a full flavour of the event visit: www.princesshay.com

Guests can enjoy beautifully cooked dishes such as traditional roasted grouse with cabbage and bacon, game chips, Cumberland sauce, liver toasts served with game gravy and grouse pie with foie gras, black pudding, beets and game jus. Available from 13th August until the end of the grouse shooting season in

December, the menu is a perfect display of the team’s passion for the provenance of ingredients used. With grouse sourced mainly from the Yorkshire moors, diners can enjoy the best that the British Isles has to offer. The Dorchester is situated in the heart of London’s Mayfair on Park Lane, with rooms and suites affording expansive views of Hyde Park. The Dorchester Spa reopened in May 2009 after a multimillion transformation to offer indulgent pampering in a glamorous art deco setting. The current Dorchester Collection portfolio includes the following hotels (in order of them joining the group): The Dorchester, London; The Beverly Hills Hotel, Beverly Hills; Le Meurice, Paris; Hôtel Plaza Athénée, Paris; Hotel Principe di Savoia, Milan; Hotel Bel-Air, Los Angeles; Coworth Park, Ascot, UK; 45 Park Lane, London; and Le Richemond, Geneva. Visit: www.dorchestercollection.com

Radisson Blu Edwardian Bloomsbury Street Hotel London, UK Step into summer this month, and grab a supreme new read at Radisson Blu Edwardian’s luxurious Bloomsbury Street Hotel. This July, the 4 star hotel in London has teamed up with Quercus Books to bring its guests a fresh, new novel to get stuck into. Stef Penney’s latest work ‘The Invisible Ones’ has been named Book of the Month at Bloomsbury’s most coveted hotel and is a compelling story of loss, deceit and family tragedy. And make sure to check out Radisson Blu Edwardian’s YouTube channel for an exclusive sneak preview of ‘The Invisible Ones’ as read by Flash Fiction Writer Femi

Martin – Watch this space! Nestled in the heart of bookish Bloomsbury, this London hotel is the perfect place to unwind and break free from city stresses. Whether you’re looking for a cultural day out to the British Museum, a shopping spree around London’s West End, or a trip down to Theatre Land to watch the latest musical, this 4 Star hotel in London has something to offer everyone. All rooms feature sleek flat screen TVs and complimentary high-speed wireless come as standard. www.radissonblu-edwardian.com/ bloomsburybookclub

Celebrate the Summer with Freixenet

Champagne Billecart-Salmon: “Carefully mastered from an exceptional harvest” Nationwide, UK Created in 1988 as a tribute to the co-founder Elisabeth Salmon, this Cuvée distinguishes itself through its intensity of beautiful and elegant flavours. This great, rare and sought after wine, subtly offers the signature of our top Pinot Noir and Chardonnay terroirs that have been carefully mastered from an exceptional harvest. As well as being available at exclusive hotels, restaurants and bars, including The Connaught Bar, Brown’s Mayfair and Nobu, the Cuvée Elisabeth Salmon 2002 will also be available from Berry Bros & Rudd for around £150. As one of the last 2002 vintages to be released, if kept in the right conditions, it will keep for around 15-20 years. This great wine with its extreme finesse is a sign of its delicate personality. An aromatic charm with a rare mineral dimension, marries well with beautiful creamy poultry, in particular Poulet de Bresse, roast veal and poached peaches. Visit: www. champagne-billecart. fr Look out for our exclusive feature on Champagne BillecartSalmon in the coming months!

Nationwide, UK Whether we have a languid Caribbean one, a short Indian one or a typical British one, why not give your summer some Mediterranean warmth this year and pop a couple of bottles of Freixenet Cava into the fridge and sparkle-up the summer? It might not be barbecue weather, but eating al fresco needn’t be forgotten entirely – simply open your doors, invite friends round and pour a glass of Freixenet Cava. The latest addition to the Freixenet family, Cordon Oro (£9.49) is a wonderful, easy drinking bubbly, great with light summer salads and fresh fruit! If there is a bit of chill in the air, but you want to have fun with friends this summer, ditch the barbecue and cook up a curry. From chicken tikka masala to Bombay potatoes, Freixenet Cordon Rosado (£9.49) is the perfect accompaniment to take the heat out of spicy curries or you could try a glass of chilled, still Freixenet Mia Signature Blend No.1 (red, 100% Tempranillo) (£8.49), created specially for drinking in company! Or follow foodie fashion and choose a Spanish menu, indulge in a variety of little dishes, tapas style. Treat your guests to a mix of rustic Spanish foods. Patatas bravas (spicy potatoes); gambas al ajillo (prawns with garlic); Iberian cured ham and bread with tomatoes, are all crowd pleasers and delicious when served with Freixenet Elyssia Pinot Noir (£14.99). Visit: www.freixenet.co.uk

: Apsleys by Heinz Beck, London

Food to Write Home About Opened in September 2009 at The Lanesborough, Apsleys by Heinz Beck is one of Londonâ&#x20AC;&#x2122;s most breathtaking Michelin-starred restaurants. We caught up with Heinz Beck to find out the history behind Apsleys and what diners can expect from his delightful Mediterranean-inspired menu.

Nestled inside The Lanesborough, Apsleys stunning Venetian-style dining room, with its glass roof and plush upholstery, is undoubtedly one of the most beautiful spaces for dining in London.

Apsleys is the first restaurant outside Italy created by Heinz Beck, holder of three Michelin Stars at La Pergola in Rome. Having been approached by The Lanesborough in 2009, Mr. Beck soon earned the restaurant its own Michelin Star, when in February 2010 it became the fastest London establishment to be bestowed with the award – a title it has held ever since.

Beautiful spaces, beautiful food Nestled inside The Lanesborough, Apsleys stunning Venetian-style dining

room, with its glass roof and plush upholstery, is undoubtedly one of the most beautiful spaces for dining in London. Overseen by Mr. Beck and his hand-picked brigade of chefs, the majority of whom are Italian and have worked under Heinz for many years, the menu is focused on lighter Mediterranean-inspired dishes that are as healthy as they are approachable. Previously The Conservatory, The Lanesborough decided that they wanted a restaurant with more contemporary style, which is where Heinz came into the picture, as he begins by explaining. “Having decided on a more modern style, the hotel enlisted designed Adam Tihany to transform their grand dining room, resulting in a handsome, art deco interior featuring incredible chandeliers. After two years of working on the new transformation they wanted a new chef who was more internationally wellknown with a higher regard, this is when they contacted me and I joined in 2009. “When I first visited to look around the restaurant I immediately liked the place, especially the service the hotel offered, which is of an extremely high standard,” he recalls. “The Lanesborough is mentally similar to me – I felt very comfortable with the people and the job that was being offered to me. From the beginning, my strategy has always been high quality and high standards of food preparation. Essentially, what I have created at Apsleys is good value for money alongside quality dishes with exceptional service. “We offer very light and healthy cooking with Mediterranean flavours,” Heinz asserts. “For me, this is a vital

point – we are what we eat. I am always thinking about giving my best to the guests, wanting to offer high quality food, so that diners can enjoy the best experience possible”.

Depth of flavour Signature dishes at Apsleys include the magnificent Carbonara Fagotelli of divine pasta parcels, while at lunchtime the Menu del Giorno is always a popular choice. On our recent visit, we enjoyed Heinz Beck, holder of three Michelin stars at La Pergola in Rome and one Michelin star at Apsleys

the exquisitely prepared Tomato Consomme with Vegetable Cappelletti (£18.50) to start, followed by Halibut Fillet with Seasonal Vegetables and Berries (£29.00). Our guest enjoyed a mouth-watering Parmesan Risotto with Vegetable in Vinaigrette and Ginger Marinated Langoustine (£21.00) followed by “Segovia” Suckling Pig (£32.00). Dessert was a similar success and after the delights of our main courses, we opted to share the Milk choice (Il latte), which arrived in spectacular and triumphant fashion on five (yes, five!) plates. Highlights included the Milk and Coconut Parfait and Milk Ice Cream with Amadei Chocolate, which, at £12.50, represents something of a steal. We were also enthralled by the depth of the wine list and the sommelier’s pairings were carefully chosen and complemented the food superbly. For those looking to push the boat out, Apsleys offers some of the rarest vintages in the world yet, refreshingly, has Private dining at Apsleys is a treat of real indulgence.

As a restaurant inspired by the seasons, diners at Apsleys can always expect to find something new and unique on the menu – something Heinz is particularly passionate about. an excellent ‘by the glass’ list for those on tighter budgets, as Heinz continues by telling us about his commitment to providing his diners with the highest quality food. “We always strive to bring the highest quality of food to our guests. The guests are the driving point and we do everything we can to ensure they

have the best experience of Apsleys as possible. The restaurant is always open and while some say this is a limitation, I certainly do not see it this way,” he affirms. “Instead I feel this is a strength as guests can enjoy our food and hospitality at any time of the day. My kitchen team and I take care of lunch and dinner, whilst The Lanesborough’s team of pastry chefs run the breakfast and afternoon tea service”.

Keeping it fresh As a restaurant inspired by the seasons, diners at Apsleys can always expect to find something new and unique on the menu – something Heinz is particularly passionate about. “I spend a lot of time in Apsleys when I’m in London and every time I’m here there’s always a change to the menu with new dishes added. By ensuring these regular menu changes, returning customers will always have the chance to try something new. “For me, creating new dishes is about

The lavish dining space at Apsleys is surely one of the finest anywhere in London.

being inspired,” Heinz explains. “For this to happen you have to be open to being inspired. You can be looking at paintings, architecture or even at the market and you can be inspired; you just need to be open. As soon as you have an inspiration you have to write it down immediately before you forget. From this point, the inspiration has to be developed – this can be a long process and requires patience. “Dishes have to be developed by cooking and tasting. Once completed, you have to ensure they will be accepted in the restaurant as well as being up to the high standards our guests are used to,” he notes. “I am developing and working on new dishes every day. This does not mean I create a new dish everyday but rather that it is a long

process to get a perfect, finished product for the restaurant. “In this respect, the Fish Crudo is extremely popular, so too the Lobster Salad with Asparagus, Artichokes and Strawberries, and Deepfried Prawns with Couscous. The Carbonara Fagotelli is one of my signature dishes and it was a favourite of Michelle Obama’s when she dined with me here,” he affirms.

“Dishes have to be developed by cooking and tasting. Once completed, you have to ensure they will be accepted in the restaurant as well as being up to the high standards our guests are used to”.

Savour every mouthful Having recently recruited his Senior Sous Chef, Heros de Agostinis, to Apsleys from his three star Michelin restaurant La Pergola in Rome, Heinz Beck continues

Parmesan Risottowith vegetable in vinaigrette and ginger marinated langoustine is divine.

The Carbonara Fagotelli is understandably one of Mr. Beck’s signature dishes.

to lead the way in Mediterraneaninspired fine dining. When asked about the driving force behind his trailblazing success in Italy and now in London, he was quick to reinforce quality as the major factor. “The quality of the The palate cleanser is a true work of art.

ingredients and service alongside the restaurant’s positioning in the market - these are the factors behind Apsleys’ success,” he confirms. As for his ultimate experience at Apsleys, Heinz concludes by pointing

to the importance of savouring the experience; to take the time to enjoy one’s lunch or dinner. “Our guests are looking for quality and great service and we try to make them feel like their every need is catered to. At Apsleys, we try to give our guests a positive experience and try to make them feel as relaxed as possible. It is essential that the chefs and service staff work well together and have good communication skills; I believe this is a basis of a good restaurant”. Having recently savoured the culinary delights of Heinz’s lunchtime menu we can indeed echo his philosophy towards savouring the dining experience. And with the world about to descend on London, it surely won’t be long before another star is spotted on Mr. Beck’s impressive resumé. Apsleys at the Lanesborough Hotel Hyde Park Corner London SW1X 7TA T: 0207 333 7254 for reservations. Visit: http://www.lanesborough.com/ apsleys_restaurant_london

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: Brown’s Hotel, Mayfair

Seeing is Believing Opened as London’s first ever hotel in 1837, Brown’s Hotel has long-been the destination of choice for some of the world’s most discerning guests. We spoke to General Manager, Stuart Johnson, to uncover what makes this majestic five star property such a home away from home.

Immortalised in the history books as the site of Alexander Graham Bell’s first telephone call in 1876, Brown’s Hotel is one of London’s most prestigious destinations. As if we needed convincing, on our arrival a chauffeured Bentley was unloading a foreign princess into the hotel’s discrete and welcoming entrance – it is just that kind of place.

Magic and majesty Upon entering, guests are escorted by the porter to the check-in desk while

luggage is magically whisked away to one’s room. Indeed, as the world’s first hotel to install a lift, Brown’s has a history unlike any other. Rudyard Kipling famously wrote ‘The Jungle Book’ here and Agatha Christie, a regular visitor, famously based her book ‘At Bertram’s Hotel’ on the hotel. Theodore, Franklin and Eleanor Roosevelt spent time at Brown’s, as did Queen Victoria and many more prominent members of the European aristocracy. It is far to say that there is a kind of

magic to Brown’s - something more than evident when visiting the hotel today, as Stuart begins by explaining the recent history of the hotel. “In 2005, Olga Polizzi, Rocco Forte Hotels Director of Design and Sister of Sir Rocco Forte (Owner of the Rocco Forte Hotels Group that operates Brown’s), oversaw a meticulous £24 million renovation of the property,” he recalls. “At Brown’s, we pride ourselves on personalised service. Every guest is special and will receive five star treat-

For those lookingto enjoy a trul magnicent experiencee, the Kipling Suite is one of the hallmarks of luxury in the capital.

The welcoming exterior of Brown’s is tucked away on Albemarle Street in the heart of glamorous Mayfair.

ment on arrival at the hotel. The team ensure that repeat guests are recognised and that specific preferences are logged for future stays to ensure ultimate satisfaction”.

The art of hospitality Today, as they did in the nineteenth century, guests return to Brown’s time and time again because of the exemplary service and friendly staff. Indeed, as Stuart continues by telling us, the hotel is also home to a range of unique offerings

that distinguish it from competitors. “The English Tea Room serves one of the most famous afternoon teas in London and a selection of lighter meals throughout the day. “Voted ‘Top London Afternoon Tea 2009’ by The Tea Guild and consistent winner of the ‘Award of Excellence’, our exceptional Traditional Afternoon Tea consists of a choice of 17 teas, including Brown’s own blend, along with delicious finger sandwiches, an assortment of delicate pastries, fruit and plain scones with

clotted cream and strawberry preserve, as well as freshly baked cakes from the trolley. “Also available is the unique ‘Tea-Tox’ – a healthy version of traditional afternoon tea, including low calories canapés instead of sandwiches, fruit skewers instead of scones and sugar free pastries,” Stuart affirms. Refreshingly for a hotel of such stature, Brown’s prides itself on being family friendly and has designed a unique ‘Five Star Kids’ programme for all of its younger visitors, as Stuart is eager to clarify. “This includes a series of gifts, which could include a copy of The Jungle Book, as well as a huge selection of goodies, such as personalised presents in their room on arrival, children’s dressing gowns and slippers, themed bed linen, junior bath time accessories (temperature tester, plastic ducks, flannels, bubble bath and pampering products) and techno toys, such as Wii’s and X-Box 360s for children over 13 years of age”.

Groundbreaking gastronomy One of the most impressive features of Brown’s – and the list is very long – is

The elegant surroundings of the sitting room inside the Albemarle Suite

the best of British cuisine on offer at HIX at The Albemarle. Specialising in the finest quality British cooking, Executive Chef, Lee Streeton and Director of Food, Mark Hix, have created an outstanding menu. Featuring great British classics alongside many lighter fish dishes, all using carefully sourced, local Enjoy lavish afternoon tea in The English Tea Room.

and seasonal ingredients, the restaurant’s lunchtime carving trolley serves traditional roasts, including Hay-baked salt marsh leg of lamb, which is a must for any respectable carnivore. Furthermore, HIX at The Albemarle is also home to an amazing collection of work by leading British artists, including Tracey Emin, Michael Landy and Bridget Riley, as Stuart confirms. “With its beautiful wood panelling, vaulted ceiling and elegant green banquettes designed by the leading French designer Philippe Hurel, HIX at The Albemarle offers a truly glamorous and authentic British dining experience. “If guests feel like a drink, The Donovan Bar pays homage to

the celebrated British photographer, Terence Donovan and is lined with over 50 of his iconic black and white prints,” he continues. “Live jazz is performed Monday to Saturday from 9pm to midnight, while the drinks menu, created by our team of talented mixologists, draws on the incredible history of the hotel. “It includes cocktails such as ‘The Jungle Sour’, named after Kipling’s famous work penned at the hotel and ‘The Churchill Martini’, christened for Winston Churchill who regularly came to Brown’s and always sat at the same table near the restaurant’s impressive fireplace,” Stuart notes.

Exclusive spa and luxury fitness Situated in the heart of Mayfair, The Spa at Brown’s provides an intimate haven from which to escape urban pressures and enjoy luxurious treatments in tranquil surroundings, as Stuart is quick to describe. “The Spa consists of three treatment rooms, including one luxury

room for two. It also offers a wide range of treatments using Carita, Aromatherapy Associates and NuBo products. Organic tanning is available by Beau Bronz and our nail varnishes are supplied by Essie”. We found a wide range of bespoke treatments available, as well as a good selection of packages for men and women. If you like treating your children then you’ll be pleased to hear that The Spa also offers a ‘Twinkle Toes’ mini pedicure and Teens’ Instant Facial Glow – treatments that are part of the Brown’s extensive Five Star children’s programme. Guests staying at Brown’s are also able to enjoy complimentary use of the hotel’s 70-square metre, fully equipped gymnasium, featuring the latest Technogym cardiovascular equipment, which is open 24 hours a day for even the most nocturnal fitness fanatics.

The Donovan bar puts the emphasis on style and luxury, with chic decor and a luxurious, intimate ambience.

Green and golden

Once in a lifetime

Just because Brown’s stops at nothing to provide the last word in luxury, we would hate to give the impression that the hotel ignores environmental responsibility – something that Stuart is keen to elucidate. “When room keys are removed from the slot the lighting is switched off and the A/C reverts back to a temperature between 18 and 21 degrees Celsius. Our guest corridors are lit with three watt light emitting diodes, which have enabled us to reduce power consumption by 90 per cent. “Our guest bathrooms have flow limiters fitted to the tap and shower outlets, which has reduced the flow rate of hot and cold water by 40 per cent,” he explains. “All of our external lighting is controlled by timers and light sensors to ensure that energy is not wasted. While our gas supply to both the heating and hot water boilers is controlled by our MK energy, allowing a gas reduction of 25 per cent. We recycle all of our cooking oil and the waste paper, cardboard, batteries and printer cartridges are regularly collected for recycling”.

A well-deserved regular in ‘Best Hotels of the World’ lists, Brown’s Hotel is truly the perfect base for a relaxing weekend in the heart of fashionable Mayfair. Offering everything one would expect from such an iconic hotel, Brown’s is ideally located for romance, shopping, business and HIX at The Albemarle provides award-winning cuisine inside the hotel. everything in between. For those looking to really simple but assured: “The excellent sersplash out, the hotel’s four signature vice and the staff ensure regular repeat suites – The Hellenic, Kipling, Dover and visits, as does our enviable location in Albemarle – are the heart of Mayfair. London is abuzz arguably the finwith anticipation and excitement for the est anywhere in Olympics and we’re expecting to be London. Each suite very busy throughout the summer!” has been elegantly Having been graciously accommodatdecorated, whilst ed in one of the hotel’s Deluxe Suites, encompassing complete with exclusive REN toiletries, state-of-the-art dressing room and capacious lounge, technology. The soft colour scheme, we can only echo the delight, history and grandeur of the property’s gilded with light fabrics, reputation. If you have plans to visit the including linens, capital this year, and even if you don’t, a silks and angora trip to Brown’s could well be the trip of throws, blends a lifetime. perfectly with the Brown’s Mayfair specially selected antiques and important pieces of artwork Albemarle Street London W1S 4BP within the room. All four suites occupy prime positions on the first floor with im- Visit: www.brownshotel.com Twitter: @Browns_Hotel pressive large triple glazed windows and Facebook: http://www.facebook.com/ views of Albemarle or Dover Street. pages/Browns-Hotel/144737918869928 When asked why guests keep flocking back to Brown’s, Stuart’s answer was

A well-deserved regular in ‘Best Hotels of the World’ lists, Brown’s Hotel is truly the perfect base for a relaxing weekend in the heart of fashionable Mayfair.

: Edgcumbes

Brewing

up a Storm

Founded by Christopher Rendle in 1979, Edgcumbes has become one of the foremost premium suppliers of tea and coffee solutions in the South East of England. We caught up with Alice Rendle, Managing Director, to find out more about the company’s high quality tea and coffee and ambitious plans for the future. Having travelled the world buying tea, professional tea taster Christopher Rendle first realised that catering products in the UK were in desperate need of a makeover in the late 1970s. Building on this heritage, today, Edgcumbes is famous for its freshly roasted coffees, specialty teas and coffee-making equipment. Priding itself on values of impartiality, expertise,

unparalleled customer service and top quality products, it is little surprise that the business continues to buck the economic trend.

A family history Over the past three decades, the UK has seen an incredible transformation take place on its high streets – a fact that Alice is keen to explain. “The cafe

culture has grown rapidly, and speciality coffee and teas are more than an ‘affordable luxury’ – they are now considered to be an essential part of everyday life. Edgcumbes has grown with this revolution and we now have a great team of people – all dedicated to offering our customers the very best in service and expertise. “My father-in-law was a trader in

businesses do these days,” Alice tells us. “The business started on the kitchen table – now we have a core team of six to the whole of the South East as well as the London market, which now accounts for a large chunk of our business. We outsource all of our engineering work to our trusted network or experienced professionals and with the advancement of the internet, we are finding it easier and easier to fulfil larger orders, which are great for the business”.

Coasting along Based just two miles from the coast in Arundel, West Sussex, Edgcumbes is ideally positioned to service the growing market for high quality tea and coffee in the affluent South East of England and London. Coinciding with the company’s recent growth, the business underwent a rebranding that perfectly reflects the company’s modern, proactive attitude to the industry. “There was an initiative called ‘Designing Demand’, which was a Government-run scheme that provided funding to boost small businesses through effective branding,” she recalls. “We submitted a brief and pitched to three agencies, one of which I worked closely with to communicate what Edgcumbes is all about. In the end we

went with a company called Visual Assets and once the branding was in place, I would say that our business doubled in size, which is the ultimate testament to the power of a sensible brand that people get and understand. “For us it was critical to communicate our heritage, the quality of our teas and coffee and our expertise,” Alice explains. “For many years, the business was something of a lifestyle that I had to juggle with raising a family. The power of the new branding enabled us to differentiate ourselves from the numerous wholesale distributors on the market. Once you have a strong brand, I think it conveys confidence and it has definitely proved to be so for us”.

Training to a tea As any operator understands only too well, the finest teas and coffees are all well and good, but the real value is found in the delivery of these products in an effective and elegant fashion. With this in mind, we were keen to understand the value that Edgcumbes places on its training services – something Alice was eager to clarify. “We have had a lot of hospitality businesses start-up in the area over the last few years and we found that what they really wanted was our advice. Indeed, once we had installed the equipment they needed training to use it correctly.

Calcutta. He retired to England, got bored and decided that the tea along the South coast was of such indifferent quality that he had to do something about it,” she laughs. “In the meantime, he took on many supporting products and equipment in order to better service the company’s customers and Edgcumbes has really grown from there. We began as a wholesaler of tea and coffee and the rest of the business grew accordingly. “I took over the running of the company about 15 years ago and the company has grown organically, like many

a firm believer that we have to innovate and stay ahead of the market. Caterers by definition are quite conservative, so the more flexibility and innovation we can provide, the better Edgcumbes and our clients will do. “The competition is now so intense in the cafe industry that operators have no choice but to innovate and the suppliers that recognise this by adding value to people’s business by facilitating growth through expertise, training and top quality products, which benefits both parties,” Alice affirms.

Full of beans “Based on this we created a training room that has fulfilled two purposes,” she highlights. “On one hand, it acts as a kind of sales room where clients can see and try high-end equipment and, on the other, it allows us to train existing clients on their new machines. We have always worked with more than one roaster, because I believe that it gives us a competitive advantage in the market. People want to see different blends that they can make their own. It is really a question of choice, and choice is becoming ever-more important in the market. “Interestingly, we are seeing a demand from the general public to join our Barista courses, and as a result of this, we now offer clients and customers the chance to roast a batch of coffee on our small, micro-roaster. It is proving to be very popular, and indicates just how interested we all are in the provenance and origins of the food and drink that we consume,” Alice notes. “Because we work with our clients so closely, we have the flexibility to produce bespoke packaging and blends as well as offering specific training and expertise, which ultimately benefits everyone. I am

Having firmly established itself as one of the most trustworthy and long-established tea and coffee businesses in the UK, Edgcumbes is continuing to expand its range, with coffee blends proving an ever-popular choice. “The Arundel Espresso blend is one of our most popular products as its eponymous name proves a real selling point for local businesses. We have several lovely cafetiere blends, which are strong favourites with premium restaurants that understand the importance of serving great coffee to their knowledgeable diners. “With regards to tea, we developed a blend of loose tea, which is an East African/Assam blend called Rusper, and this is actually one of our original blends,” she tells us. “Because of the growing interest in premium loose teas, this is now one of our best sellers, which I’m absolutely

delighted about as we only drink loose tea in the office. Although we do stock teabags, I believe that the only way to enjoy proper, premium tea is in the loose form. However, we strongly support the Novus and Imporient brands, which offer loose tea in bag. “Tea is priced so competitively to sell that even if customers do go for the loose tea, they are still only paying 5 pence per cup, so the margins are massive even for the highest quality”. Having specifically targeted the premium end of the hospitality industry, Edgcumbes is reaping the rewards from its bold decision to solely concentrate on the luxury market, as Alice concludes by asserting. “We were very committed to adding value to our clients; our USP is providing premium service and products to clients in the luxury sector. We are doing some high-end tenders at the moment to some very prominent customers, so I’m very optimistic about the future”. www.edgcumbes.co.uk Facebook: http://www.facebook. com/pages/Edgcumbes-Coffee-andTea/139158572806041 Twitter: @edgcumbes

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: Royal China Queensway, London

Having first opened its doors to the public 20 years ago, Royal China Queensway is the oldest restaurant in the prestigious Royal China Group. We spoke to Mr Lok, Royal China Group Manager, to find out more about the restaurantâ&#x20AC;&#x2122;s authentic Hong Kong cuisine and recent refurbishment.

As one of the capital’s most renowned Chinese restaurants with a reputation for serving classic Hong Kong cuisine with Dim Sum as its speciality, Royal China Queensway needs little introduction to gastronomes. Indeed, on our recent lunch the restaurant was heaving with a mix of regulars, tourists and foodies all enjoying an authentic slice of exquisitely executed Dim Sum.

A modern twist Just a hop, skip and a jump away from Kensington Gardens, Royal China Queensway is located on a busy street full of restaurants and fast-food chains vying for attention. However, despite this fierce competition, Royal China Queensway has remained at the forefront of the area’s dining map for over 20 years. Standing as a true affirmation of authentic, superbly executed Hong Kong cuisine and Dim Sum, the restaurant has recently cemented its position thanks to its recent interior refurbishment, as Lok begins by telling us. “The restaurant was closed for a three month refurbishment which encompassed taking the restaurant back to its bare bones,” he explains. “We wanted to

“The restaurant has built a superb customer base over the last two decades and it was important to us that they felt we had enhanced and improved their dining experience, while keeping the restaurant they knew and loved intact”.

maintain Royal China’s renowned wave motif as the focal point of the venue’s decor, but the image was given a modern twist. The new Royal China motif panels have been hand painted by the son of Royal China’s original artist, which were created in Hong Kong. “Indeed, the restaurant’s layout was altered so the ceiling was made higher, allowing for a stunning gold leaf ceiling to be created,” Lok notes. “The reception was moved to the front of the restaurant and the bar was repositioned to the middle of the venue. In the same breath, we didn’t just want to improve the decor, so the kitchen has been totally redesigned and installed with high-tech equipment, which makes service even more seamless”. Unsurprisingly for such a prestigious group, the interior designs of the Royal China venues are closely overseen by the Owner, as Martyn confirms. “We do have a preferred interior in the UK named

Mann & Mann, but some of the designs have also been influenced by what has been created in our overseas branches, such as Royal China in Singapore’s world-renowned Raffles Hotel”.

Building on success Already a firm favourite in the capital’s dining scene, the recent design improvements have created a real buzz and covers are already up on the previous three months, as Lok continues. “The initial reception to the renovation was fantastic as we had maintained and updated Royal China’s signature look which pleased our regulars and journalists who are fans. “The restaurant has built a superb

As soon as one flicks through the prodigious menu at Royal China Queensway it is clear that choosing one’s lunch or dinner will be a delight. customer base over the last two decades and it was important to us that they felt we had enhanced and improved their dining experience, while keeping the restaurant they knew and loved intact,” he asserts. “Indeed, Royal China Queensway has always been positioned as a traditional Chinese restaurant serving the best of Hong Kong’s delicacies – Dim Sum. “We have never changed this strategy and the fact the restaurant has on average a 45 minute queue for Dim Sum at the weekend shows our robust position in the market. To this end, I would say that our three major strengths are that a high percentage of our guests are Chinese, which is obviously a real affirmation of our food and the overall authentic experience,” Lok affirms. “Secondly, our menu is full of an internationally renowned selection of Dim Sum dishes and thirdly that we serve traditional Hong Kong cuisine and all of our dishes are made from scratch every day, using only fresh produce”.

to say that Royal China’s menu has something for everyone, and by the same token, something for every budget. Furthermore, the service was exceptional with a bevy of waiters and waitresses eager to assist with our questions and serving suggestions – a feature that should not be underestimated given the potentially intimating size of the menu.

Capital progress With six venues spread over the capital, including Harrow, Baker Street, Fulham and Canary Riverside, the Royal China Group is unsurprisingly gearing up for a busy Olympics, as Lok is quick to

confirm. “We will be working closely with the Chinese market during the Games, looking to capitalise on the influx of Chinese tourists visiting London for the Olympics. As a Group, we have become synonymous with serving high quality dishes at affordable prices, complete with great service, which will hopefully be a major selling point to potential diners over this period”. Having recently enjoyed lunch at Royal China Queensway and sampled just a tease of the myriad of selections on offer, the restaurant has the ability to cater to almost any taste, preference or budget; all of this executed with exceptional service in a beautifully renovated space. And with the Olympics just about to start, we’re predicting a wealth of gold medals for this Chinese institution. Royal China Queensway 13 Queensway, London W2 4QJ T: 020 7221 2535 Visit: http://www2.royalchinagroup.biz/

The bar area at Royal China Queensway showcases the meticulous refurbishment work at the restaurant

Pulsating with choice As soon as one flicks through the prodigious menu at Royal China Queensway it is clear that choosing one’s lunch or dinner will be a delight. From classic Hong Kong fare, such as sweet and sour pork and beef and black bean, to special dishes, such as pan-friend sea bass and sautéed veal, diners have an almost endless choice of authentic dishes to whet their appetites. As we decided to share our dishes, we opted for a carefully considered balance of authentic and unique. In the first category, sautéed beef with chilli and black bean sauce; scallop steamed dumplings; and fried prawn dumplings with coriander were perfectly cooked and exquisitely presented. While diced veal with teriyaki sauce and a side of Chinese broccoli and mushrooms in the second, more adventurous category, did not disappoint. Indeed, it is not unreasonable

18-22 Birch Road East, Birmingham, B6 7DB, UK

: One Aldwych, London

Edwardian Grandeur,

Modern Elegance

Opened in July 1998, One Aldwych quickly established itself as London’s most exciting contemporary luxury hotel. We spoke to General Manager, Stefan Soennichsen, to find out more about One Aldwych’s successful history and ambitious plans for the future

Housed in one of the most important Edwardian buildings in London, One Aldwych has an enviable location at the junction of The Strand and Aldwych overlooking Waterloo Bridge and right in the heart of Covent Garden. Now protected by English Heritage, the building itself was originally commissioned in 1907 as the home of The Morning Post newspaper. One of the earliest steel-structured buildings in London, One Aldwych combines Edwardian grandeur with impressive Parisian elegance.

A majestic history As Stefan begins by telling us, One Aldwych soon established itself as one

of the ‘go-to’ locations for discerning guests in London when it opened in July 1998. “The hotel offers 105 guestrooms and suites, two of which have private gyms, one with a lovely outdoor terrace. In addition to The Lobby Bar, there are two restaurants guided by Executive Chef, Dominic Teague – Indigo on the mezzanine level overlooking the lobby, and Axis at One Aldwych on the lower ground floor, with a separate street entrance, perfect for theatregoers”. Completing the hotel’s impressive list of features is a private Screening Room seating 30, as well as a number of meeting and private dining rooms, making One Aldwych ideal for business or leisure, as Stefan continues by

describing the experience guests can expect upon check-in. “Guests often refer to One Aldwych as ‘a modern classic’. It has gravitas while at the same time it feels truly of the moment, exciting and fun. “The hotel pares back the dated trappings of luxury and concentrates on what really makes a hotel work – highly professional service and great comfort. We also believe in fair pricing, which is so important in these challenging times,” he asserts. “So whether it’s our advance purchase weekend rates from £230 plus VAT or our wonderful “Martini Movies”package (a martini and film in our luxury Screening Room followed by a three course dinner) at £42.50

The hotel’s stunning lobby reflects the innate style of the whole property. Unwind in luxurious comfort in one of the signature Deluxe Suites.

per person, our guests always find that One Aldwych’s style and comfort is affordable”.

The power of one “Good service is what keeps guests coming back, along with comfort, timeless design and great facilities,” Stefan explains. “We’re increasingly aware of the value of the ‘power of one’. As an independent, privately owned hotel, guests tell us they prefer us to collections

The spacious Executive Room is a popular chocie.

or chains as they are recognised and appreciated as individuals. “Beyond this, One Aldwych enjoys a fabulous location bang in the middle of London, in Covent Garden, right between the City and the West End,” he affirms. “So it’s ideal for both business and leisure travellers. Tate Modern, London Eye, Somerset House, the

National Gallery and the Royal Opera House are all just a stroll away. One Aldwych is also within walking distance of 15 West End theatres. While for shopping, Bond Streetand Mayfair are easily accessible”.

Gastronomy and drinks In today’s highly competitive luxury

hotel market, gastronomy and drinks are a vital part of any deluxe hotel’s offering – a fact that Stefan was keen to underline in relation to One Aldwych. “The Lobby Bar’s dramatic setting is contemporary but timeless, with its clean lines, polished limestone floor and original double-height windows with dark oak architraves. “It is a stunning showcase for two large sculptures – The Boatman by Andre Wallace and The Head of Dionysus by Emily Young – and two architectural flower arrangements on high Perspex plinths,” he explains. “The Lobby Bar drinks selection has been named ‘Best Cocktail Offering’ by Class Magazine, and the Evening Standard said: ‘This is probably the most beautiful hotel lobby bar in London and as warm a welcome is given to the stray punter as to the paying hotel guest’. More than anything we’re proud of our team – in June, our Head Barman, Pedro Paulo, won best bartender at the Europe-wide Galvin Cup”.

Dinner at Indigo was particularly impressive with an excellent wine choice.

One Aldwych is excited to note that in late September 2012, Axis restaurant will launch a new menu created by the hotel’s new Executive Chef, Dominic Teague, as Stefan affirms. “Dominic recently joined us from Sandy Lane in Barbados, and prior to that he was at the Andaz Hotel, The Oakroom, Marco Pierre White and The Lanesborough Hotel. His Axis menu promises the best of British with a modern, light touch. “The much-lauded Indigo restaurant is on the hotel’s mezzanine level, overlooking the dramatic doubleheight lobby. Head Chef Paul Shearing specialises in fresh, modern European dishes. With our location in the heart of Theatreland, both Axis and Indigo offer fixed price seasonally led pre and posttheatre menus, which are very popular,” he confirms.

Health and fitness Not to be overshadowed by its comprehensive food and beverage offering, health and fitness is a similarly integral feature at One Aldwych – something that Stefan is understandably keen to elucidate. “The Health Club at One Aldwych offers hotel guests

“One Aldwych enjoys a fabulous location bang in the middle of London... so it’s ideal for both business and leisure travellers”. and members a complete personal health and fitness service in a luxurious, contemporary environment. “It takes a holistic approach to wellbeing and its ethos is to treat each guest as an individual with individual needs,” he clarifies. “With three spa rooms, a range of facials and massages are offered and help in the pursuit of total care. The 18-metre swimming pool is chlorine-free, ensuring that harmful chemicals are no longer used and it benefits the users with a clean and pure bathing experience. “Our practical approach to embracing sustainable tourism is through raising awareness and taking action. This is carried out in a number of ways including our chlorine-free pool, such as reducing

waste, adopting biodegradable products and promoting seasonal, locally sourced produce to reduce food miles. Indeed, we are one of only seven luxury hotels worldwide accredited by Sustainable Travel International”. “The One Aldwych Green Team was created with the mission to reduce the impact of all business decisions on the environment. It’s led by Gary Lohan, our Chief Engineer, who just this year won the prestigious Considerate Hoteliers Association’s ‘Good Egg’ award for his incredible commitment to sustainable progress at One Aldwych,” Stefan proudly asserts.

Exciting times Having become one of London’s bestloved luxury five star hotels, this summer One Aldwych is launching a private guest lounge that offers supreme comfort, as Stefan elucidates. “Known as ‘The Lounge At One’, the space is a generous 140 square metres and is much more than a place to rest. Rare in the luxury hotel world, the lounge will be fully-serviced throughout the day with a changing menu of light dishes for breakfast, daytime and evening, along with wine,

The Corner Studio Suites boast exceptional views over Waterloo Bridge.

Award of Excellence at Five Star London Hotel Thanks to Novus Tea The Royal Horseguards Hotel, the iconic 5 Star London Hotel that was crowned AA London Hotel of the year 2010-11 was looking to enhance their afternoon tea service in the newly refurbished lounge area, they carefully researched the market and turned to Novus Tea. The Royal Horseguards Hotel offers unequalled luxury with panoramic views over the River Thames, it has been recently refurbished to recapture its full Victorian splendour. Royal Horseguards achieved in 2102 the coveted Tea Guilds award of excellence at its first attempt, joining a very exclusive club of top London hotels who offer outstanding quality and consistently high standards in Tea service. The key to our achieving the Tea Guild award said Ben Purton Head Executive Chef was our tie up with Novus Tea their knowledge and

enthusiasm helped us develop a winning range of premium teas. Our Afternoon Tea Service has gone from virtually nothing to 1000 covers per month and growing which is fantastic news and is now a major part of lounge revenue. Novus Tea has won many Great Taste Awards, it is a premium Tea company committed to supplying exceptional tasting whole leaf teas to the country’s top hotels and restaurants. The same exceptional whole leaf teas are available in a biodegradable pyramid tea bag range available in three different formats capable of delivering whole leaf tea to bedrooms and suites, breakfast, conference and events. “We are only one of a few companies in the UK capable of delivering a truly premium leaf tea offer to all departments of the hotel operation,” comments Allan Pirret, Novus Tea Sales Director.

Novus Tea sources only the finest tea types in terms of taste and flavour when combined with Novus Tea’s fantastic support, advice and training gives Hotel staff confidence, complemented by a vast array of high quality Novus display and teaware accessories delivers a superb offer a new dimension in tea … Novus Tea is distributed nationally through a network of approved distributors, for full details on our product range call 01621 776179, email sales@dailygrindimports.com or visit www.novustea.co.uk

“Our guests tell us they return time and time again for three reasons – great service, supreme comfort and our ideal location”. cocktails, soft drinks and hot beverages. “The Lounge At One host will be on hand to take care of individual needs, such as checking guests in online for flights or liaising with the One Aldwych Concierge team for theatre or restaurant bookings,” he tells us. “The Lounge is open to every overnight guest but not to the public who are already well taken care of with the property’s buzzing Lobby Bar nearby. “Our guests tell us they return time and time again for three reasons – great service, supreme comfort and our ideal location, so the addition of The Lounge At One will further add to our unique selling points,” Stefan notes. When asked about his ultimate One Aldwych experience, Stefan concludes by describing his ideal day at the hotel.

“At the moment, I’m rather partial to the Lounge At One private guest lounge, as it is new and rather beautiful. We’ve installed a widescreen LED television behind an artwork, for use on special occasions only, such as the final of a sporting event or major film awards. So, if I was a guest, I’d say my ‘ideal experience’ would be here, with a glass of fine red wine, a charcuterie plate and a copy of a good magazine to hand”. Having graciously accommodated EatSleepDrink in a luxurious corner suite, complete with private gym and separate guest bathroom, we can confirm the many delights of One Aldwych. With the addition of its new menu and Lounge At One, the future promises to be even brighter for one of the capital’s most iconic hotels.

1 Aldwych London WC2B 4BZ 020 7300 1000 http://www.onealdwych.com/home.aspx Facebook: http://www.facebook.com/ onealdwych Twitter: @OneAldwych

: teapigs

Success to a Tea Founded in 2006 by Nick Kilby and Louise Allen, teapigs has become one of the UKâ&#x20AC;&#x2122;s most successful premium tea companies with trade and consumer products proving equally successful. We caught up with Louise Allen, Co-Founder, to find out more the companyâ&#x20AC;&#x2122;s focus on delivering teas of the highest quality.

Louise Allen, Co-Founder, hard at work sampling teas.

Having met whilst working for a large tea company, Nick and Louise had many years experience in the tea industry, where they learned all about tea (and drank lots of it). The more they drank, they realised that there was a whole world of quality teas that weren’t even on the radar for the UK’s rapacious tea drinkers. It was against this backdrop that teapigs was formed in November 2006. The rest, as they say, is history.

Pure and simple With its refreshingly wholesome philosophy to only ever sell teas of the highest quality, it is not hard to see the origins of teapigs’ success. Indeed, as a trained tea taster, Louise has more than 10 years experience tasting the world’s finest teas, having tasted thousands and thousands of cups over the years.

After starting her training, which involved hundreds of tastings per day, Louise then ventured around the world, visiting tea estates high and low. It is this experience and expertise that continues to inform teapigs’ commitment to sourcing premium teas for its legions of followers. “Nick and I started the company six years ago, having realised that there was such an amazing variety of tea that people in the UK weren’t experiencing,” Louise begins by telling us. “When you look at branding of teas in the UK, if you get good quality, they tend to be either very traditional or quite intimidating. Based on this, we wanted to make teapigs accessible to the mass market by enticing the public in with approachable branding. “We actually began with an idea to offer 12 different teas, but by the time I had finished my tastings we ended up with 21, each with its own reason why it should be in the range,” she explains. “We launched teapigs at the BBC Good Food Show. We set up our stand with great trepidation but we were approached by the Buyer from Harvey Nichols who asked us to come and listed our products. “Consequently, our first account was with Harvey Nichols and we ended up selling out of our tea on the first day, so we knew that we were on to a winner, particularly given the positive feedback we received from the tastings we were running. From here, teapigs has grown into

a brand that is available throughout the UK in delis, restaurants, pubs and hotels, as well as on our website (www.teapigs. co.uk)”.

Understanding the market Because of the exceptional quality and taste of teapigs, the strength of the brand has defined its own market – a fact that Louise is keen to underline. “If you compare teapigs to what is available at the large supermarkets, we simply cannot compete on price, because our teas represent a huge premium in comparison. The quality of our teas are reflected in the prices, so we knew from the beginning that we had to get consumers to experience the tea through tastings in the higher-end independents. “We are now in Waitrose with five of our range, but because we still have 21

“We are now in Waitrose with five of our range, but because we still have 21 different teas we are ideal for the delis and premium outlets that thrive on their unique teas and coffees”.

consumer market”.

Matcha the day

different teas we are ideal for the delis and premium outlets that thrive on their unique teas and coffees,” she affirms. “I think that when people go out to nice restaurants and hotels and they are given a soggy paper tea bag, they’re a bit disappointed when they're paying £1.50 for a cup. All of our teas are made with whole leaves, so the operators stocking teapigs know that their customers are getting a premium tea experience with every cup sold, which is great for everyone. “What is great for us is that we’re seeing a real lift in trade sales, as operators are now waking up to the value of quality and the knock on effect it has on their business,” Louise asserts.

All in a name As well as its playful, stand-out branding, a defining characteristic of the company is its unique name: teapigs. We were keen to find out the genesis of the name from Louise: “We wanted a name that was different to the competition and teapigs really stood out. We now say that it’s because we’re greedy for tea and we’ve

found that people love the name. One of my friends did the artwork as we didn’t want to just take a picture of a cup of tea and use that image to represent the business, which is what everyone else does. “If you look at the market, most of the fruit teas just have pictures of fruit on the front. We have adopted a more creative approach, so, on our Liquorice and Mint we use a picture of a windmill, because Liquorice is popular in the Netherlands,” she notes. “Some of the packets have very tenuous links to the teas but this fits with the positioning of the brand and our desire to break with traditional ‘tea marketing’. “Since we first launched, we have found that the business has mainly grown through word-of-mouth and putting the products into people’s hands, so we have done numerous consumers events. Because of the price premium that we’re asking people to pay, we have to ensure that our consumers know about the quality they’re getting for their money. In this respect, we have been fortunate that the quality has informed demand in the

Having become renowned for its vast range of greattasting teas, it will come as little surprise to learn that Louise still travels to all corners of the globe to source the best teas for teapigs, as she continues by telling us about her recent trip to Japan on the hunt for Matcha. “I have just got back from Japan, sampling the latest season of the Matcha growth. Matcha is essentially a very concentrated form of green tea. The way it’s grown and consumed means that it’s packed full of essential vitamins and minerals”. Unlike regular green teas, Matcha is drunk as a fine powder diffused in liquid so you actually ingest the whole leaf, consuming every last bit of goodness. Containing 137 times the antioxidants of regular green tea, teapigs likes to refer to Matcha as “our little superhero” and rightly so. Indeed, it towers above many wellknown super-foods, such as spinach, blueberries and goji berries, making it the ideal drink for energising, calming, weight loss, healthy skin and protection against

cardiovascular disease and disorders of the liver. (http:// www.teapigs.co.uk/customer/ pages/matcha/matcha-healthbenefits)

Teas for superheroes Unsuprisingly for a UK tea business, one of teapigs’ bestsellers is traditional black tea, as Louise explains. “We sell a lot of Everyday Brew, because obviously British people drink a lot of black tea! We sell more of this than anything else but our Peppermint is very popular and Matcha is definitely growing. The Liquorice is also very popular because it's unusual and Victoria Beckham tweeted about it, which obviously helped sales! “It was very much a conscious decision of ours to offer a range of teas that would allow consumers to upgrade from their usual range of teas as well as expanding on the kind of tea that they previously bought,” she highlights. “The quality of the tea for us was the most important factor; second was choice, ensuring that our range would enable people to try different teas”. As recent visitors to Barnsley House (http://www.esdmagazine.com/barnsleyhouse-calcot-manor/), we were delighted to see teapigs on offer in the rooms and the on-trade is very much a market that the business is keen to develop directly. “We do a lot of business direct with operators and as I said earlier, this is a sector that is picking up as businesses look for ways to improve customer satisfaction. We use trade shows a lot for meeting trade customers, almost like our own little shop – it is much easier to show someone our products than sending out samples or brochures”.

A Tea-riffic future Although teapigs is more than content with its incredibly diverse range of 21 teas, Louise is open to the possibility of producing bespoke blends for its clients, as she explains. “Whilst we are always open to new kinds of business, we are confident that teapigs offers the best

selection of teas out there, from old really do have a tea for everyone. favourites to unique blends. Rather than “In terms of the future, we’re looking having 10 different kinds of green tea to get more of our existing range into from China, I wanted to produce a single our larger accounts, including raising green tea that is the absolute best, which awareness about Matcha and the hopefully is what teapigs represents”. amazing health benefits it has. If you have In typically offbeat fashion, teapigs is a menu selling tea, we think that you running a Real ought to be selling Tea Tour this Matcha. So whilst summer across “I think that you can have we are expensive the South West compared to other the fanciest packaging of England, which teas, the quality will be making and experience in the world, but if you a stop at the of drinking teapigs Lowland Games, don’t have a consistently make our tea where participants value”. good product then people exceptional compete in such Having been events as Wife won’t continue supporting fortunate enough Carrying and Raft to sample the full you.” Building. range of teapigs, More seriously, we can more than though, the confirm Louise’s business of teapigs has been built on the sentiments. Whilst our personal favourite undeniable quality of its teas, sourced is Rooibos Creme Caramel we’re more by Louise’s expertise in the industry than willing to stick our necks out and and Nick’s marketing background, as she say that there’s a teapig out there for concludes by telling us about her hopes everyone. for the future. “I think that you can have Visit: www.teapigs.co.uk the fanciest packaging in the world, but Twitter: @teapigs if you don’t have a consistently good Facebook: www.facebook.com/ product then people won’t continue DrinkRealTea supporting you. We feel that our quality will continue to differentiate us and we

: JW Steakhouse, London

Offering tender, hand-cut selections of dry-aged American USDA prime beef grilled to perfection, the JW Steakhouse at Grosvenor House Hotel in Mayfair is that rare restaurant ideal for business and pleasure. We spoke to Head Chef Paulie Hallett to get the inside scoop on what makes a perfect steak.

In London’s increasingly competitive restaurant market, where innovation and quality go hand-in-hand, JW Steakhouse has established its reputation for perfectly cooked steak and its sustainably sourced, seasonally influenced menus. Lead by Head Chef Paulie Hallett, the restaurant also takes advantage of its stunning location over-looking Hyde Park with its outdoor terrace, which, on our recent visit, was bathed in glorious sunshine.

Raring to go USDA steakhouses have always been famous among those who love and enjoy premium beef. Different spices are perfectly blended to give diners the full flavour of a steak and the menu at the JW Steakhouse is no exception. Indeed, with its Bourbon Bar serving up a plethora of rare, small batch bourbons alongside contemporary cocktails, it is little wonder that the JW has become one of the go-to spots for lunch and dinner anywhere in the capital. Having been passionate about cooking from an early age, Head Chef Paulie Hallett began his impressive career at the age of 17 when he attended catering college. Leaving home, he headed for Milan, which was followed by stints in Europe and America and this latter experience has evidently inspired his

fact that beef is the obvious star of the menus at the JW. show, particularly as all the meat is cut Impressively, Paul honed his culinary and hung in the kitchens. The restaurant abilities at Michelin starred La Trompette signature cuts are then sent to the 650 and can also count himself alumnae of degrees centigrade Montague Legend London’s acclaimed Dorchester Grill under renowned Chef, Tom Aitkens. He joined Grosvenor Head Chef Paulie Hallett House in 2007 for the launch of BORD’EAUX and, having mastered the art of classic French cooking, he feels that these classic culinary techniques translate to, and can be applied, to the best classic dishes. Indeed, having recently spent more time in the US, perfecting his American-influenced culinary skills and learning about the heritage and recipes inherent to the JW Marriott brand, Paul was the natural choice to lead the JW Steakhouse. Having longbeen his favourite produce to work with, meat also happens to be Paul’s raison d’être owing to his extensive interest in butchery, having spent considerable time sourcing animals from farms as well as treating and hanging meat. With a ‘nose to tail’ ethos with all meats and a passion to get the best out of the meat, the restaurant prides itself on the

grill which ensures some of the most succulent and tender steaks anywhere in London.

Something for everyone Unsurprisingly for a restaurant that prides itself on its beef, steak is most definitely the star of the show at the JW. Indeed, each steak is carefully hand-picked by Mr. Hallett and such is the choice of delectable Private dining at the JW is everything one would expect, and a little bit more. steaks, we were certainly spoiled for choice. Serving For dessert, we were unable to resist Angus Beef and Lamb includes a 14 oz up Black Angus USDA certified beef the self-styled ‘Best Cheesecake This Aberdeen Angus (£29); a 10 oz Veal sourced from Creekstone Kansas, which Side of the Pond’ – a statement that we Chop (£32); and Welsh Lamb Rack is the gold standard for USDA beef, the couldn’t find fault with. Although the restaurant also offers premier British cuts Chops, double cut for £27. menu advises ‘that you might not want to On our recent lunch visit, however, from the Macken Brothers of Chiswick. share’, we erred on the side of caution we were unable to prise ourselves away This superior quality, grass fed Aberdeen and, despite our best-efforts, still had to from the highly rated Enjoy a cocktail or bourbon at the restaurant’s impressively take the remainder back to the office in a Creekstone Kansas Black appointed Bourbon Bar. doggy bag! Judging from the reactions of Angus. Before this, we the excellent waiters and waitresses on whetted our appetites on the sun-kissed terrace, our delight at the starters of Tomato Burrata cheesecake is a regular occurrence. Salad with Arugula, Basil and Pine Nuts (£9) and Looking to the future the Classic Caesar Salad Given the hoards of visitors to the with Garlic Croutons (£8), capital for the Olympics and the prime which were excellently location of the JW Steakhouse on Park paired with Napa Valley Lane, we’re predicting an especially busy Frog’s Leap Sauvignon summer for Paul and his team. Indeed, Blanc (£12 by the glass) and Italian “Lis Neris” Pinot on our recent visit, the outdoor terrace was unsurprisingly packed, with diners Grigio (£11). enjoying a wide array of cocktails and Having opted for the wines. American beef, we were With the added advantage of being an particularly impressed with integral part of the five star Grosvenor the tenderness of the 10 House hotel, the JW Steakhouse also oz Filet (£40) and the 10 enjoys a large corporate clientele, which, oz New York Strip, which, given the amount of Olympic business at £26, was something the hotel is expecting, will almost of a bargain. As with the certainly guarantee a particularly hectic appetiser pairings, our schedule for the restaurant. Yet with sommelier was excellently informed and she used the the exceptional level of service and the regularly changing, seasonal menus opportunity to showcase expertly directed by Head Chef Paulie some of America’s bestHallett, this is steakhouse that is more value reds, including a 3H Columbia Creast, Cabernet than cut out for an Olympic summer. Visit: www.jwsteakhouse.co.uk for Sauvignon. At £13 by the menus and reservations or call: 020 glass this was a stunning 7399 8460 partner to the succulent 86 Park Lane, London, W1K 7TN steak and by no means overpowering.

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: Corinthia, London

Absolutely fabulous Following its much-publicised opening in 2011, the Corinthia Hotel London stands as one of London’s newest and most glamorous hotels. We talked to General Manager, Matthew Dixon, about the Corinthia’s meticulous attention to detail and extraordinary accommodation.

When it opened in Whitehall near Charing Cross station as the Hôtel Métropole in 1885, this belle époque building was one of the grandest hotels of Victorian London. Having undergone an impeccable £300 million renovation after its previous life as Ministry of Defence offices, the Corinthia has been restored to its former glory with breathtaking style and decadence.

Building on prestige As part of a collection of hotels founded by the Pisani The Corinthia’s delightful lobby reflects the utter decadence guests can expect as they wander through the hotel.

family of Malta in 1962, the Corinthia Group is now in its 50th year of business and, if its flagship London property is anything to go by, it shows no sign of slowing down anytime soon. With a glamorous portfolio including awardwinning hotels in Budapest, Malta, Prague, St. Petersburg, Tripoli, Lisbon and Khartoum, we were keen to get the inside story behind the Corinthia London’s world of luxury. “It has been a thrilling time and we still feel the buzz of opening a hotel in one of the world’s most competitive hospitality markets,” Matthew begins by explaining. “The reaction over the last year has been extremely positive. We are proud of what Corinthia London has achieved and what it stands for: worldclass service and a craftsmanship of care”. Indeed, after you’ve been welcomed by the 1,001 Baccarat crystal chandelier in the pillared lobby, the sea of marble,

parquet floors and splashes of lime green complete an utterly breathtaking first impression, as Matthew continues by describing. “We fused 21st century innovation with the grand hotel tradition. Many of our guests have commented on the excitement of entering the hotel

bespoke design on the lift doors, showing casts of leaves taken from the streets surrounding the hotel”.

No expense spared Everything just works at the Corinthia, and it is fair to say that this is one of those rare, magnificent makeovers with no expense spared and everything geared towards perfecting the art of customer satisfaction. Small details, such as the roomy corridors, are a wonderful touch and further add to the sense of luxury. There are 294 large rooms and suites (even the entry level rooms are a treat, with plenty of room to unwind and relax), decorated in neutral-yetstylish olive and beige tones. The beds are by Hypnos, who supply the Royal Family, and are some of the most comfortable that we have ever slept on. Toiletries are supplied by ESPA and offer just a taste of what guests can expect in the four-floor ESPA Life Spa below (more on this later!). Unlike many of its rivals, Corinthia London distinguishes itself from the competition with its revolutionary check-in/ check-out policy, as Matthew continues. “Our policy dispenses with the usual time restrictions, giving guests ultimate flexibility – they can check-in whenever they like. We simply ask that the guest informs us in advance of the time they wish to arrive and depart. “Further to this, our rooms are amongst the most spacious in London, with the majority at 45 square metres. Our location, too, is superb, ideally placed just minutes from cultural London and the great tourist spots. We are just a short walk to Trafalgar Square, the National Gallery, Theatreland, Westminster Abbey, Houses of Parliament, Big Ben and Buckingham Palace”.

“We fused 21st century innovation with the grand hotel tradition. Many of our guests have commented on the excitement of entering the hotel and discovering the bespoke design and craftsmanship”. and discovering the bespoke design and craftsmanship. “For instance, the centrepiece of The Lobby Lounge is the ‘Full Moon’ chandelier designed especially for us by Chafik and created by Baccarat,” he tells us. “More subtle touches include the

Relax and unwind with your favourite champagne or cocktail in The Bassoon Bar.

In keeping with the rest of the incredible space throughout the Corinthia, the Northall Bar is a thriving spot for light bites and drinks.

Magnificent treatments

groundbreaking space. Spread over four floors and covering 35,000 square feet, ESPA Life offers everything and more ESPA Life at Corinthia is a serious in the way of wellness, relaxation and spa and the owners, again, spared bespoke luxury treatments – features no expense in creating a truly that Matthew was quite rightly eager to highlight. “Our pioneering spa offers The Cleopatra beds at ESPA Life are heated and provide the ultimate in luxurious relaxation. a fully integrated wellness approach alongside the luxury spa experience, with a focus on personalisation, individualisation and tailor-made experiences. “Revolutionary lifestyle programmes can be created, focusing (for example), on detox, sleep, weight loss, pregnancy and general vitality,” he notes. “Complementary and alternative medicine (CAM), as well as targeted fitness and

rehabilitation services have been designed to transform the way we counter-act the effects of the modern day lifestyle and optimise health”. All things considered, ESPA Life is a destination by itself and well worth a visit just to see it in all its glory. Indeed, this is without doubt the best spa in London, perhaps even the UK and because of this, everyone comes here, so be sure to book an appointment before arrival to ensure the treatments and therapies you want are available.

Amazing variety Unsurprisingly for a property of this calibre, food and drink are an equally indulgent affair at the Corinthia, as Matthew continues by underlining. “The Bassoon Bar is the hotel’s musicallyinspired destination cocktail bar. We have a team of expert mixologists who create skilfully concocted cocktails from a menu that changes seasonally. “The use a molecular approach, incorporating seasonal English ingredients

“The seven Penthouse suites – the largest of which covers 5,000 square feet – have become highly sought after amongst A-list celebrities, Heads of State and wealthy businessmen and women”.

with ultra luxury spirits,” he explains. “Our mixes of classic and Japanese techniques are combined with home-infused flavoured sodas, bitters and vermouths. The Bassoon Bar also has an intimate atmosphere and the Bar itself has been created out of a 7-metre Roland electric piano, which forms the centrepiece of Signature Sessions at Bassoon. Guests can be treated to one-off surprise musical performances at any point”. The Northall, open for breakfast, lunch and dinner, showcases the best of British seasonal ingredients from artisanal suppliers. The seasonal menu also features an exciting array of British cheeses that will satisfy even the most demanding cheese connoisseurs. If it’s fish you’re after then Massimo Restaurant & Oyster Bar specialises in the best and freshest seafood, drawing on Mediterranean influences in a spectacular setting designed by David Collins Studio. The private dining room offers its very own show kitchen where talented chefs will cook personally for guests in this intimate setting.

A new standard of luxury

of State and wealthy businessmen and women,” he affirms. “The opulent guest residences are built within the soaring turrets of the grand Victorian building, each spread over two floors, with their own distinct style and unique hand-crafted bespoke finishes. The private terraces offer spectacular views of London, whether eye-to-eye with Nelson’s column, Big Ben or across the River Thames to the London Eye. “My ideal experience at the Corinthia would have to include a stay in one of the seven penthouses,” Matthew tells us. “All are entirely individual, full of hidden treasures and unparalleled views of London. For those visiting the UK who would like to enjoy some of the best British produce, a dinner at The Northall would be highly recommended. Executive Chef, Garry Hollihead, creates sophisticated and seasonal cuisine from local produce sourced from artisan suppliers. “The spa is also an absolute mustvisit,” Matthew explains. “The dramatic

Having created a new standard of luxury in London, the Corinthia offers the perfect facilities for business or leisure. With its prime location overlooking The Vitality Pool at ESPA Life is the last word in Hydrotherapy. the Thames, it the hotel has quite rightly become the destination of choice for discerning guests visiting London – a fact that Matthew is keen to confirm. “Our Executive rooms have proved very popular, being the most generous in size of our bedroom categories. “The seven Penthouse suites – the largest of which covers 5,000 square feet – have become highly sought after amongst A-list celebrities, Heads

thermal floor features a glass amphitheatre-style sauna, steam room, feature showers, ice fountain, vitality pool with massage jets, marble heated lounges and cosy sleep pods. You need not leave for the whole day, as the Spa Lounge serves delicious and nutritious cuisine and daily health shots, making it the perfect post work-out reward. To ensure beauty top-to-toe, a nail bar will complete the offering for a thoroughly relaxing and beautiful experience,” he concludes. Having kindly accommodated EatSleepDrink in one of the delightful Executive rooms, we can confirm, firsthand, the much publicised buzz around the Corinthia Hotel London. With its exceptional facilities, breathtaking spa and world-class accommodation, the Corinthia is a shining example of five star hospitality done to perfection. Corinthia House London Whitehall Place London SW1A 2BD Tel: 020 7930 8181 Visit: http://www.corinthia.com/en/ London/home/ Facebook: http://www.facebook.com/ corinthiahotellondon Twitter: @CorinthiaLondon

: Kandula Tea

Passionate about Tea Established in March 2011, The Kandula Tea Company was born out of a passion for real tea and the love of Sri Lanka. EatSleepDrink Magazine caught up with Jane Myhill to find out more about this refreshingly ethical company and its expansive 2012.

Having been close friends since meeting in their teens, Jane Myhill and Gail Shreeve formed The Kandula Tea Company by combining their business acumen with a mutual love of food and drink. With the market for premium leaf tea in the UK and Ireland continuing to grow, the company has made great strides since we last spoke to them back in 2011.

Created from a passion “As you know, Kandula Tea is an independently owned tea company importing whole leaf teas and infusions

from Sri Lanka. We have had an extremely busy 2012 and celebrated our 1st anniversary in March. During the year we have been steadily expanding our stockists across the UK, beyond East Anglia where we are based, with outlets now as far as The Cairngorms in Scotland. “Kandula Teas are also starting to sell globally both through our online Tea Shop (http://www.kandulatea. co.uk/?p=tea.shop) direct to tea devotees as well as through international stockists,” Jane notes. “We have a loyal following in America, Canada and Russia and it is brilliant to receive their

on the agenda. The owner had tried and tasted a huge variety of teas from different companies but said that ours ‘stood out head and shoulders above the rest’ which as you can imagine made our day!”

Building the brand

enthusiastic feedback. Export interest is steadily growing and we are currently exploring further opportunities in Holland, the Ukraine, Estonia and the Middle East. “Following our success in the US we are now working with a leading chain of stores across the States and Canada on a customised range of teas and infusions, specifically tailored to the American market,” she tells us. “We are also excited that our teas are to be featured in a premium gift catalogue this Christmas. Because our teas are of such high quality, and are so beautifully packaged, they are being seen as great gifts for both tea devotees and elephant lovers alike. They are already proving to be a popular alternative to giving chocolates or wine when visiting friends for the weekend”.

Tea-ing off! Since we last spoke to Kandula in autumn 2011, the business has grown enormously, as Jane is proud to confirm. “One major development for us has been extending our range into Foodservice and our teas and infusions are now on the menus of restaurants, tearooms, hotels and health spas. The catering range is proving to be enormously successful. Our teas are served as individually wrapped pyramid ‘tea gems,’ which offers the customer

complete control so that they can infuse their chosen tea to their own taste - something we recognise as being incredibly important to tea drinkers. “The transparent sachet, which is sealed for freshness, also enables them to see the quality of the whole leaf teas or whole spices and fruits in our beautiful tea gem before brewing. Brewing guidelines are given as well should they be needed,” she asserts. “The range comes in our distinctive and eye catching display tins and we offer a customised Menu of Teas with a description of each of the selected teas on offer. “Our teas and infusions are now on the menu of a leading Cambridgeshire group of restaurants who were wowed by their distinctive flavours and whose ethos is very similar to our own. It is also important to them that we are a local independent company and are impressed that we, like they do when selecting their wines from France, take a hands-on approach to creating our range from a single source, Sri Lanka. “An exciting new venture with a wonderful cream tea company is next

Having enjoyed a very successful first show at the Speciality & Fine Food Fair at London Olympia last September, Kandula has also been quick to capitalise on the opportunities afforded by social media, such as Twitter and Facebook, as Jane affirms. “People are getting to know the Kandula name and are now recognising us through twitter and facebook. It is a great platform for building relationships with stockists and the media, as well as our tea devotees and fellow independent food and drink producers whose support for one another, and for each other’s success, is fantastic. “We are returning to the Speciality & Fine Food Show again this year because it proved to be a great showcase for our company to an ideal audience - those looking for independent, high quality producers,” she continues. “Offering our teas to taste at the show was extremely effective – the Kandula brand with our iconic pink elephant and striking packaging attracts people to our stand and the quality of our teas on tasting live up to that promise. “We also exhibited at the Harrogate Fine Food Show this year, which was our first foray into the North of the UK. It was rewarding to find that Kandula Tea is becoming recognised, with stockists seeking us out and most importantly placing orders. Our Strawberry Hibiscus infusion was chosen as (Fine Food Digest) Editor’s Choice at the show,

“Because our teas are of such high quality, and are so beautifully packaged, they are being seen as great gifts for both tea devotees and elephant lovers alike”.

which was fantastic in the light of tough competition!”

Key ingredients When asked about the major factors behind the businesses growth over the past year, Jane was keen to reinforce Kandula’s relationship with its tea blenders in Sri Lanka. “We have established strong working relationships with two blenders who produce our Single Estate Green & White teas and our Orange Pekoe blends and infusions. Gail spends several months a year in Sri Lanka overseeing the blending process of all our teas and infusions and is instrumental in the tasting, choosing and refining of each of our blends. “Gail returns to taste as many times as is needed to get the blends and infusions just the way we want. It took four sessions with our Spiced Fruit Infusion range as we wanted 100 per cent natural flavour coming from the whole fruits, spices & herbs and we have achieved this. They really do taste as good as they smell! “We pride ourselves on the uniqueness of our collection and our tea blenders assist us to create our innovative range,” Jane affirms. “We are able to work creatively together with our tea blenders to achieve that special and distinctive Kandula blend. They have become very much part of the extended Kandula family”. Suffice to say, taking an innovative approach is fundamental to Kandula’s ethos and success, as Jane underlines. “Our Pink Ceylon is an unprecedented tea. The tea is a blend of our Single Estate Green Tea with hibiscus and it won us one of our first Great Taste Award Gold Stars last year, within our first 6 months of trading!”

Co-Owners, Jane Myhill and Gail Shreeve.

A diverse repertoire Whilst Kandula’s Great Taste Awardwinning Pink Ceylon and Peppermint Leaf teas continue to be hugely popular, the business is delighted that its entire range is being recognised by tea drinkers throughout the UK. “For example our delicate Green & White Ceylon teas convert people who have been put off green teas that are bitter, and those who dislike Earl Greys being too perfumed, enjoy the fresh lemon notes in our Earl Grey cuppa. “Tea drinkers who find a lot of black teas have a tannin aftertaste love the clean refreshing quality of our Orange Pekoe Ebony Ceylon and English Breakfast blends. It is also great to see they are pleasantly surprised when they no longer need milk – often added to disguise a poor quality tea,” Jane continues. “Our Spiced Fruit and Herbal Infusions are growing rapidly in popularity too. These are naturally caffeine-free and this seems to be an increasingly popular choice for customers. “It is interesting to note that our whole leaf teas in our ‘tea gems’ currently outsell the loose leaf teas. People still seem to prefer the convenience of a tea

bag - so thank you Thomas Sullivan the US tea merchant who in 1908 sent tea samples to his clients in small silk bags, which they unwittingly infused! Our tea gems are fully biodegradable and made of corn starch not silk!” Kandula has entered the market with a range and pricing strategy that enables tea drinkers to enjoy a diverse repertoire of speciality teas that could and would be drunk everyday – a fact that bodes extremely well for the future, as Jane concludes by affirming. “Our aim over the next 12 months is for Kandula Tea to be on the shelves of the best food halls, delicatessans and farm shops, on the menus of award-winning restaurants and tearooms, and in as many homes across the UK and beyond.” Visit: www.kandulatea.com for more information on Sri Lanka, elephants. Visit: http://www.kandulatea. co.uk/?p=tea.shop to order your Kandula Tea today. Twitter: @kandulatea Facebook: www.facebook.com/ kandulatea

Babicka Vodka – www.babickavodka.com .................................................................................................. 52 Chefworks – www.chefworks.com ...................................................................................................................2 Caroline Henry – www.hotelities.co.uk ..........................................................................................................4 Crescent Services – www.crescentservices.co.uk ..........................................................................41, 42 Fracino – www.fracino.com .........................................................................................................................26, 27 Novus Tea – www.novustea.co.uk ................................................................................................................... 32 Sugarvine – www.sugarvinetrade.com.......................................................................................................... 21 Table Concepts – www.tableconcepts.co.uk ............................................................................................ 13 teapigs – www.teapigs.co.uk................................................................................................................................. 33

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