Issue Twelve All you need to know about fine dining, luxury accommodation and the best food and beverages the UK has to offer
The Pelham, South Kensington
Novikov • Cherish Chocolates • The Restaurant Show The Draycott • Orocco Pier Plenish Cleanse • Bowmore • Pukka Tea
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Issue Twelve 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 480053 M: +44 (0)7842 628881 Email: email@example.com Design Director Rick Koobs T: +44 (0)1760 755850 Email: firstname.lastname@example.org Operations and Finance Stuart McCreery T: +44(0)1223 321603 M: +44 (0)7710802660 Email: email@example.com Sales Manager Adam Briggs T: +44(0)1223 321603 Email: firstname.lastname@example.org 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 All rights reserved EatSleepDrink Magazine. Unless otherwise agreed, nothing in this magazine can be reproduced without our express permission.
Hello and welcome to Issue 12 of EatSleepDrink Magazine – all you need to know about fine dining, luxury accommodation and the best food and beverages the UK has to offer. Now firmly in the season of mists and mellow fruitfulness, we’re thrilled to be bringing you a veritable Smörgåsbord of features and reviews. Indeed, on the front cover this month we feature The Pelham – a luxury five star hotel in South Kensington. Synonymous with romance, style and chic accommodation, The Pelham is the natural choice for discerning travellers looking to experience the very best of London’s cultural attractions. If, like us, you’re suffering from the increasingly cold winter nights then we’re certain that our features on Bowmore Islay Single Malt Whisky and Pukka Tea will warm you to the core. With the cold setting in, Bowmore’s warming Single Malt Whisky is the perfect antidote to chilly winter nights and is among the oldest distilleries in Scotland. For those of you who prefer your tipple on the nonalcoholic side, then Pukka Tea’s incredibly versatile range of award-winning teas may well be the ideal tonic. Having recently announced a tie-up with WWF-UK to create a special Peppermint & Licorice tea, Pukka is one of the few brands that practices what it preaches. With 20p from the sale of each tea going to WWF-UK, this is just one of the ways that the brand is saying thank you to nature. Having delivered many features on the UK’s fastest growing brands, including G’NOSH, Pieminister, The Bath Pig and COYO, we’re delighted to continue this tradition with our exclusive article on Plenish Cleanse. The brainchild of Kara Rosen, Plenish Cleanse’s delicious raw and organic juices are the realisation of a healthy form of routine maintenance that allows the digestive system and liver the rest it needs to release accumulated toxins. As the lady herself told us: “The key is moderation then cleansing to allow time for recovery and healing. The fun part is that we at Plenish Cleanse want to prove that cleansing does not have to be hard – it can taste and look good and you can still have fun while doing it!” Building on our tradition of bringing you the finest hotels, restaurants and brands, Issue 12 wouldn’t be complete without our exclusive features on The Draycott, Orocco Pier, Novikov, Cherish Chocolates and The Restaurant Show. Packed full of exclusive content and interviews, we’ll also be bringing you the latest news developments from across the UK. With all this and our Christmas print edition now close on the horizon (subscribe now at www.esdmagazine.com/subscribe or visit eatsleepdrink.wazala.com), winter is suddenly looking like a much more manageable prospect. 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: email@example.com. Have a great month! Laurie P.S. For a limited time only our premium Directory listing is available at no extra cost to our digital and print advertisers, so if you haven’t already, call Adam Briggs on: 01223 321603 to secure your exclusive listing today.
Ariela comes from a family of Gelatai in Italy, on a very hot summer of 2006 she realised she could not find the real Gelato she was used to back at home, so she decided to make it at home for herself. After bringing the Gelato to some friendâ€™s parties, she realised she was onto something as everyone was telling her that her Gelato was so good it should be sold in London.
Sorbetto al Mango
Gelato al Cioccolato
Gelato al TiramisĂš
It was then that the penny dropped and she realised there was a lack of real Italian Gelato in London. So with the help of Francesca, another Gelato lover, they opened a little Gelateria in north London. Their mission was to make the original Italian Gelato, the artisan way, using only the best natural ingredients, real fruit and banning all artificial flavourings and colourings. After a short time other people were asking them to supply their Gelato wholesale to them so 3 years ago the wholesale business was born. Nowadays Il Gelato di Ariela is committed to supply businesses with the highest quality Gelato, to help increase profits and customer satisfaction as a better, healthier more natural product is served in their establishment. We supply ice-cream parlours, restaurants, delicatessen, coffee shops and catering businesses not only with the best artisan Gelato, but also with all the cones, disposables and equipment needed to serve it. So bring back memories of an Italian summer with IL GELATO DI ARIELA!!
Our Great Taste 2012 awards www.ilgelatodiariela.co.uk
Novikov - Located on Berkeley Street in the heart of Mayfair, Novikov is the first venture from the Russian restaurateur Arkady Novikov and offers diners a unique choice of both Italian and Asian cuisine. ........................................................................................................................................................................ 8
The Restaurant Show - With so many of our readers, featured restaurants, hotels and suppliers in attendance, we visited the event to see what all the fuss was about.................................................................. 24 Cherish Chocolates - Founded in 2007, Cherish Chocolates is the brainchild of Soumya Dinesh and is one of the few personalised yet high-quality chocolate makers this side of the Alps. ....................... 38
The Draycott - Occupying three lovingly restored Edwardian homes in the exclusive locale of Chelsea and Knightsbridge, The Draycott epitomises the grandeur of old-school luxury.............................. 14 The Pelham - A luxury five star boutique hotel in the heart of South Kensington, The Pelham is one of London’s finest townhouse hotels with a traditional sensibility and a modern flair. .......................... 28 Orocco Pier - Overlooking the astounding feat of engineering that is the Forth Rail Bridge stands the boutique hotel and restaurant Orocco Pier......................................................................................................... 43
Plenish Cleanse - Having just launched in the UK, Owner Kara Rosen gives us the inside scoop on Plenish Cleanse and tells us about her hopes for the future. ..................................................................... 19 Bowmore - With a rich heritage and a prestigious history dating back to 1779, Bowmore is the first and oldest distillery on the Isle of Islay. ............................................................................................................... 32 Pukka Tea - Started with little finance, but plenty of passion, Pukka was and continues to be grown on beliefs in ayurveda – the ancient Indian art of living wisely – and the incredible health benefits of organic herbs. ..................................................................................................................................................................... 47
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Slow Food Event by William Drabble at St. James’s Hotel and Club London, UK St. James’s Hotel and Club will be holding an exceptional Slow Food event to celebrate the most prestigious of all the seasonal ingredients: truffle. With their rich flavour and their heavenly scent, it is easy to understand why truffles were thought to be the food of Gods… and Michelin starred chef William Drabble will bring this myth to the table devising a delicious 4 course truffle menu paired with wines expertly selected by the hotel’s sommelier. This will be an evening of guaranteed culinary excellence and guests will be able to meet Mary from “Tesori del Matese”, one of William’s great small suppliers. Guests will learn all about Mary’s truffles and their family run business in Molise, Italy. The chic Mayfair Suite at St. James’s Hotel and Club will be the perfect backdrop to this exclusive evening starting at 6.30pm with a sparkling reception. Tickets are limited and priced at £125.00 per person. The four course menu will include: Carpaccio of hand dived scallops with Jerusalem artichokes and white truffle Cod brandade with white truffle Fillet of dry aged Beef, Madeira, foie gras and truffle White truffle ice cream with port reduction For reservations or more information, please email: email@example.com or call 020 7316 1616.VAT and Service charge are included. Visit: stjameshotelandclub.com for more information. Look out for our feature on St. James’s Hotel and Club in our upcoming print edition!
The Lord Crewe Arms set to open April 2013 after major renovation Northumberland-Durham Border, UK The Lord Crewe Arms in the medieval village of Blanchland, on the Northumberland-Durham border, is set for rediscovery in April 2013 when it re-opens as a top-quality 21 bedroom country hotel, following a £1.5 million renovation by Lord Crewe’s Charity (formed in 1721 under the terms of the will of Nathaniel, Lord Crewe) in partnership with Calcot Hotels. Dating back to the 1700s, the Grade II* Lord
Sharpham Park joins forces with cancer-awareness/prevention campaign Somerset, UK Spelt food brand Sharpham Park is excited to be joining Bowel Cancer UK to help spread the message of the importance of a high fibre diet in the fight against bowel cancer. Spelt is a great source of fibre, and so it seemed natural for Sharpham Park and Bowel Cancer UK to come together on this vital project. The Sharpham Park Organic Spelt Flour and Pearled Spelt also carry deliciously high fibre recipe suggestions on the packaging, such as Green Vegetable Spelt Risotto, Spelt Vegetable Pasty and Spelt Banana Loaf, helping consumers maintain a healthy and tasty fibre intake. The second stage will be announced in November and includes exciting partnerships that are yet to be revealed. Deborah Alsina, CEO, Bowel Cancer UK says: “We are delighted to be partnering with Sharpham Park, the British Spelt manufacturer which is a high fibre wholegrain. Eating whole grains and fibre is an important component of a bowel healthy diet. Working together, we plan to raise awareness of how a balanced diet containing lots of whole grains and fibre, plus regular exercise, can help people stack their odds against bowel cancer. ” In addition to the health benefits of spelt it has a delicious nutty flavour. All Sharpham Park spelt products are made using Sharpham Park’s organic spelt, grown and milled on Roger Saul’s farm in the heart of rural Somerset. Sharpham Park, Glastonbury, Somerset BA16 9SA www.sharphampark.com Bowel Cancer UK www.bowelcanceruk.org.uk
Crewe Arms is named after Nathaniel, Lord Crewe who was Bishop of Oxford, then of Durham for 47 years. While currently closed for renovation, a reinvigorated Lord Crewe Arms will pick up its pace once more next spring, thanks to an extensive re-modelling of the property by Calcot Manor Hotels, owners of Gloucestershire’s Calcot Manor, Barnsley House and The Village Pub. “Our key objective is to restore The Lord Crewe Arms and establish it as a really affordable country hotel of quality with extremely comfortable and well-kept rooms. We aim to forge a strong reputation for great food, wine and beer alongside genuine hospitality for all. Sensible pricing will bring great value-for-money, whilst reflecting the level of investment required to attain and maintain high standards,” outlines Richard Ball, Chairman of Calcot Hotels. As a hotel, The Lord Crewe Arms will draw attention to detail and well-appointed chic touches that play to a sense of location and warm, friendly and informed service.
The Lord Crewe Arms, The Square, Blanchland, Consett DH8 9SP. e-mail: firstname.lastname@example.org Don’t forget to read our exclusive feature on Barnsley House and Calcot Manor!
Cotswold Inns & Hotels win AA Small Hotel Group of the Year 2012-2013 Cotswolds, UK Cotswold Inns & Hotels (www.cotswold-innshotels.co.uk) is delighted to announce that it is the AA Small Hotel Group of the Year 2012-13 winner, having been presented with the title at the AA Hospitality Awards on Monday 24th September. The award ceremony also marked the launch of the 2013 AA guides; all seven members of Cotswold Inns & Hotels appear in the AA guides. Cotswold Inns & Hotels is an independent collection of stylish properties, dotted around one of the prettiest parts of the country, established by Michael and Pamela Horton in 1997. All are housed in historic buildings that have been individually refurbished to resemble
a quintessentially English country home, one that is relaxed, friendly and enchanting, and serves award-winning food and wine. The properties offer great value for money, with “Autumn in the Cotswolds” packages currently starting from £59 per person for dinner, bed and breakfast, plus a half bottle of Champagne in the room on arrival. “Christmas in the Cotswolds” packages start from £465 per person for a three-night stay, which includes Champagne on arrival, breakfast every morning,
delicious festive lunches and dinners, entertainment and much more. Cotswold Inns & Hotels also offer beautifullyappointed function rooms that serve as elegant venues for meetings and weddings. For more details or to book, visit: www.cotswold-inns-hotels.co.uk.
‘James Bond’ apéritif Maison Lillet comes to 35 upmarket TESCO stores Querciabella and Stella McCartney promote Meat-Free Mondays
On October 18th at the Stella McCartney boutique in Milan, acclaimed Tuscan winery Querciabella hosted a vegan biodynamic wine tasting during the launch party for Lunedì Senza Carne, the Italian translation of Paul, Stella and Mary McCartney’s popular Meat Free Monday cook book. The book offers a wide range of delicious recipes for home chefs interested in doing something good for the environment (and their health) by giving up meat at least once a week. This media event further consolidates an exciting partnership between Querciabella and Stella McCartney, which in the past year has given rise to a series of exclusive events in Rome, Milan and New York, all featuring Querciabella’s award-winning wines. In addition to common values, Querciabella and Stella McCartney embrace a pioneering vision that has helped drive revolutionary change within their respective industries, proving that luxury products can in fact be ethical too. Querciabella’s own regard for the planet is exemplified by its proprietary farming regime known as cruelty-free biodynamics, which bans animal-derived products from the vineyard and the cellar. During Lunedì Senza Carne (Luxury Books) cook book launch, members of the winery team offered guests guided tastings of Mongrana 2009, a blend of Sangiovese, Merlot and Cabernet Sauvignon from Querciabella’s vineyards in Maremma.
Maison Lillet and Marblehead are delighted to announce the first national listing of Lillet Blanc in the UK in Tesco. Lillet Blanc will be stocked in over 35 of Tesco’s “super upmarket” stores across the country from 21 October, coinciding with the week that the new James Bond film is released. Lillet was one of the three ingredients in Bond’s own Vesper Martini which featured in the film Casino Royale. Dave Steward, Business Development Director of Lillet distributor Marblehead Brand Development, comments: “We are delighted that Tesco has embraced the renaissance of the apéritif culture in the UK and is stocking Lillet Blanc. Maison Lillet has been producing this wine-based drink since 1872 in the Bordeaux region of France, where the vignerons themselves have enjoyed a glass or two at the end of the day – perhaps the ultimate accolade! With a resurgence of interest in apéritifs being drunk at home, we are hopeful that Lillet Blanc’s relationship with Tesco will be a long one.” Gavin Warburton, Category Buying Manager for Spirits at Tesco comments, “One of the easiest ways to drink Lillet at home or with friends is neat over ice and it is a genuinely delicious drink. We look forward to being able to offer this to Tesco customers”. Maison Lillet was founded in 1872 in Podensac, Bordeaux, France, by brothers Paul and Raymond Lillet. Producing Lillet Blanc & Lillet Rouge, a new version Lillet Rosé is also produced in Podensac.
: Novikov, Mayfair, London
See and Be Seen Owned by Russia’s most famous and successful restaurateur, Novikov opened in Mayfair in November 2011 and ever since has become one of the area’s most prominent restaurant destinations. We visited Mayfair’s hottest restaurant to discover the secrets behind Novikov’s success..
Having opened his first restaurant in Russia in 1992, Arkady Novikov’s remarkable modern empire includes supermarkets, florists and a 15 acre farm, with some 7,000 staff around the world. His first foray into the UK, Novikov has gone from strength-to-strength since being unveiled on Berkeley Street late in November 2011. Uniquely, Novikov London boasts two restaurants and a lounge.We recently visited the Italian Room which combines a rustic and elegant feel complete with an imposing wood-fired oven,
suede wall panelling, handmade tiles, mirrors in solid oak frames and chandeliers with candles.
Authentic flavours With a particular focus on southern Italian dishes, where Head Chef Carmelo Carnevale hails from, the menu offers regional dishes such as Carmelo’s signature Porchetta d’Ariccia, Octopus Ragout and Sicilian Sausage with Fennel. Having established his reputation in kitchens across Europe, Carmelo has also
worked at some of London’s most iconic restaurants, including Floriana and Harry’s Bar. Mostly recently, he headed up Bar Trattoria Semplice where he received numerous accolades for his authenticyet-accessible Italian dishes. As well as being Head Chef at Novikov’s Italian Room, Carmelo remains responsible for the kitchen of Prince Khaled bin Sultan of Saudi Arabia, having previously spent a year as chef to Duchess Claudia de Borgo. Upon entering the Italian restaurant, guests are welcomed by a separate
The market-style design of the Italian Room reflects the importance of fresh Italian produce on the menu.
front of house beside an imposing wall of wine. Indeed, one of the highlights of the Italian Room is the wine list, which features many unusual gems as well as better known classics from Tuscany. As regular Italian diners will know, southern Italian cooking tends to use olive oil rather than butter – a tradition immediately apparent when browsing through Carmelo’s menu. Despite
this southern heritage, a few northern classics are included on the menu, with favourites including Risotto, Vitello Tonnata and Salt Crust Sea Bass. On our recent visit, we began proceedings with Mozzarella di Bufala alla Caprese (Buffalo Mozzarella from Campania with Tomatoes and Basil) and the exquisite Herbseared Yellow Fin Tuna with Broad Beans and ‘Pantelleria’ Capers.
A veritable feast Having opted for a somewhat light option to begin with we were particularly impressed with the scope of the ‘Second Piatti’ or Main Courses on offer at Novikov. Any self-respecting carnivores will be delighted by the different cuts of meat available, which are presented to diners by the polished team of waiters and waitresses. Despite an agonising choice
Upon entering the Italian restaurant, guests are welcomed by a separate front of house beside an imposing wall of wine. Indeed, one of the highlights of the Italian Room is the wine list, which features many unusual gems as well as better known classics from Tuscany.
between a Marbled Australian Wagyu Sirloin and a Grilled U.S Grain-fed Ribeye, we decided on an Australian Beef Fillet ‘Tagliata’ with rocket, parmesan and Worcester Dressing as well as a Saffron Risotto with Peppers Ragout and Burrata Cheese. The ‘Tagliata’ was particularly impressive and worked perfectly with the sommelier’s pairing of Barolo, which complemented the steak to great effect. Under the stewardship of Carmelo, we simply couldn’t resist the Classic Italian Tiramisu and Poached Pear in Aromatic Red Wine Served with Sicilian Cassata Ice Cream and Almond and Pistachio Biscuit. As one would expect from a restaurant of this calibre, both desserts were beautifully presented and the
flavours of the Sicilian Cassata Ice Cream were a real treat.
Different ambience Set across three floors, the venue’s gorgeous interiors are the work of Geometry Design Moscow, overseen by Keir Townsend Project Managers. The main entrance off Berkeley Street in the heart of Mayfair leads directly into the Asian Room. Here, cool granite walls set off the lacquered ebony bar-counter, which is decorated with a jade stone that belongs to Arkady Novikov himself. For us, the best feature of the Asian Room is its open kitchen, which, much like the open kitchen in the Italian Room, evokes the authentic atmosphere of a traditional
The Sleek Asian Room reflects the sophistication of the menu and indeed the clientele.
Seen from another angle, the scale of the Italian Room at Novikov is immediately apparent and highlights the remarkable popularity of the restaurant.
market. Although still strikingly modern in design, the Italian Room offers a completely different kind of ambience with its bright and airy ceilings and relaxed atmosphere. Indeed, the Italian Room is the perfect spot for lunch, which was clearly illustrated by the busy service during Monday lunchtime. As if the two restaurants werenâ€™t enough, there is the
Lounge Bar. Furnished with an eclectic collection of objects from around the world, guests will find antiques set against contemporary, modern furniture.
A growing empire With a growing empire of more than 50 different projects around the world, the Arkady Novikov Group continues to expand at a remarkable rate. Despite
having only opened in 2011, Novikov London is a perfect example of authentic cuisine priced accordingly. Indeed, its setting in Mayfair is a testament to the skill of Mr. Novikov at positioning his restaurants. One only need visit Novikov in the evenings and see the queues of beautiful people outside to understand the demand for this kind of contemporary but classic setting. Perfect for people watching, fine dining or just a drink, weâ€™re predicting that this amazingly successful Mayfair institution will continue to grow in popularity for many years to come. Dinner for two, including drinks - ÂŁ130. For reservations call: 020 7399 4330 or visit www.novikovrestaurant.co.uk Novikov 50 Berkeley Street London
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The Gilbert Scott at St Pancras Station
We are proud to have developed, manufactured and installed the bespoke furniture, banquette seating, bars, units and bespoke metalwork for the The Gilbert Scott Restaurant, St Pancras Station. We worked very closely with the designer and the main contractor to achieve the very high standard and unusual range of finishes for this excellent restaurant. A good example is the main bar and back bar which, though giving the appearance of being bronze, are actually a sprayed metal finish all carried out in-house.
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: The Draycott, Kensington, London
Occupying three lovingly restored Edwardian homes in the exclusive locale of Chelsea and Knightsbridge, The Draycott epitomises the grandeur of old-school luxury. We caught up with Denise Buchanan, Director of Sales and Marketing, to learn more about the hotel’s meticulous approach to intimate service and British hospitality.
Hidden away down a leafy road in one of London’s most glamorous areas, The Draycott is a luxurious five star property that evokes romance and luxury in equal measure. Indeed, all guests at The Draycott can relax in a choice of 35 tasteful and individually decorated boutique suites. The majority of the suites have their own fireplaces and many offer delightful views of the tranquil private gardens to which guests have exclusive access. With a strong emphasis on service, personal touches such as complimentary tea and homemade biscuits at 4:00pm, champagne at 6:00pm and hot chocolate before bed, alongside
an honesty bar, further add to the hotel’s distinctly British and old world charm.
Prestige and heritage Originally built in 1889, the three neighbouring properties were extensively renovated under the watchful eye of famed interior designer, Rupert Lord, as Denise begins by explaining the hotel’s rich history. “Owned for centuries by the Earl of Cadogan, the property was first constructed for Mrs Wyndham King. Further down the line, the property became the Chelsea Malcolm Club, which provided a home for the junior officers of the RAF when on leave in London
during the 1950s. Following this, The Draycott was taken over by Cliveden to be the city equivalent of Cliveden House in Berkshire, so it was literally meant to be the embodiment of a country hotel in the city. “Then, in 2003, Mantis took over the property and renamed it The Draycott Hotel whilst maintaining the charm of Cliveden House and ensuring the hotel remained a genuine ‘home away from home’,” she affirms. “More recently, we have been gradually improving the property and just this year Nina Campbell refurbished our lounge area, two of our suites and our dining room. In terms of
The interior design at The Draycott reflects the old world charm of the property and is the ideal place for a relaxing retreat.
the overall guest experience, I would say we offer a unique experience in London. The Draycott is very much like coming into someone’s home. It is distinctly intimate and comfortable and unlike a ‘traditional’ hotel experience. We are a small-yet-grand hotel and offer numerous personal touches to ensure our service is second-to-none”. Each room is private and discreet and is theatrically themed with Victorian antiques containing something of its theatrical namesake, such as prints, posters, photographs or miniature biographies, as Denise continues by highlighting. “All our rooms have complimentary handmade
shortbreads or English traditional sweets on arrival that are made by the Managing Director’s wife. The Draycott is also blessed with an enviable location in fashionable Chelsea and Knightsbridge. We are just a short walk to Harrods, Harvey Nichols and Peter Jones as well as the Saatchi Gallery, the National Army Museum, Buckingham Palace, Cadogan Hall, the Royal Geographic Society and the National Science and History Museums”.
Exclusive use As well as offering five star accommodation in such a wonderful location, The Draycott also boats a unique ‘Exclusive
Use’ package, which Denise is understandably keen to describe. “We have a package called ‘The Grandeur of Number 22’, which encompasses nine Rooms and Suites and its own private entrance making the whole house self-contained and totally exclusive. Indeed, this is the perfect solution for a prestigious private event or a very special function and includes Suites with full kitchen and studies, Garden View Suites and a Deluxe Double Room. Also included in the package is a 24 hour on-call butler service; pre-arranged menus to guests’ specification cooked by our own personal chef; General Manager to personally oversee
Meetings in the hotel’s beautiful wood-panelled rooms are a popular choice.
one of the most rigorously ‘green’ hotels in the capital – something that Denise and the team take very seriously. “We are part of the Green Tourism for London Scheme, which is the first independently audited environmental scheme for the tourism industry in London. Over the last two years, we are extremely proud to have to reduced our carbon footprint. We are now recycling paper, newspapers, glass, batteries, fluorescent and long-life bulbs, cans and ink cartridges. Furthermore, we have introduced a ‘switch off ’ policy for office staff to turn off their comBreakfast can be enjoyed in-room at no extra cost or in the puters and printers when charmingly appointed Library on the first floor. not in use. “By encouraging our guests to explore is truly the height of luxury, privacy and the local attractions by public translocation in the heart of one of London’s port, bicycle or on foot by providing most decorated neighbourhoods,” she information on walks, cycle routes and notes. cycle hire information, as well as bus Green luxury and tube timetables at Reception, we are also ensuring that our guests can Despite its grand history and prestigious reduce their own carbon footprint,” heritage, it may come as something of Denise tells us. “Wherever possible we a surprise to learn that The Draycott is the event; chauffeur on request; and private dining for up to 16 people. “Having sole use of House 22 and with the backing of the esteemed Draycott Hotel, this
use organic products and buy in bulk to prevent needless transport costs and fuel consumption. Our environmental policy in conjunction with our emphasis on service and intimate luxury really helps to distinguish us from the other five star properties in the capital. “We have many regulars that return time and time again because of the personal service we provide,” she asserts. “In comparison to other hotels we have a very small staff and an extremely low turnover rate, so many of our team know the guests personally and immediately know their preferences, such as favourite rooms and drinks. The rooms are also of a very high standard and are some of the most spacious anywhere in London. For me, I would say that our private garden, large rooms and the ‘home away from home’ feeling defines The Draycott and keeps our guest coming back”.
The icing on the cake As well as its numerous personal touches – names of current guests on the room doors is a particularly welcome quirk – The Draycott is a quintessentially British experience. From the in-room shortbreads to theatrically themed bedrooms,
The recent refurbishments are nowhere more prominent than in the Lounge, which has beautiful views over the exquisite Cadogan Gardens.
looking the beautiful Cadogan Gardens, treating myself to a glass of champagne. Later I would head out to indulge in the local boutique shopping”. Having been hosted in one of the hotel’s luxurious and spacious suites we can confirm the style and grandeur of this most British institution. Given its extraordinary location, discreetly tucked away overlooking Cadogan Gardens, The Draycott continues to remain the first port of call for discerning guests looking for their own slice of old world luxury in the capital. Perfect for a romantic break away, the hotel is likewise ideal for businessmen and women looking to escape the hustle and bustle of London. Elegant, sophisticated and luxuriously furnished, The Draycott is a timeless classic in a world of modern anonymity.
Private dining can be catered for in one of the hotel’s large meeting rooms.
the spacious accommodation is some of the best value anywhere in the capital. Ideal for business or leisure, the hotel’s complimentary tea and biscuits, champagne and hot chocolate further adds to the sense of staying in a friend’s house (albeit an extremely large and luxurious
one!) When asked to describe her ideal experience at the hotel, Denise concluded by explaining how she would spend her ideal visit at The Draycott. “After checking in, I would go downstairs and enjoy afternoon tea in the drawing room over-
Please call 0207 730 6466 for reservations or visit: www.draycotthotel.com Twitter: www.twitter.com/thedraycott/ Facebook: www.facebook.com/TheDraycott The Draycott Hotel, 26 Cadogan Gardens London SW3 2RP
Handmade, meat free, dairy free, 100% natural, healthy... and Award Winning. Vegusto UK is based just outside Brighton and has just won the overall 2012 Free From Awards winning the FAIR Foundation Trophy, as well as claiming individual awards for three of their products.
“Even my unmovable meat eating husband was impressed with the sausage I gave him to try!”
All Vegusto products are handmade in Switzerland creating an exquisite range of handmade meat free and dairy free Award winning offerings. Quality and sustainability is assured. One example of this is our choice of coconut oil instead of palm oil, a choice that encompasses numerous health and environmental benefits.
“I can’t believe how authentic the sausages and cheeses are!”
We have up to 50 meat free Vegetarian Society approved products from sausages, burgers, sandwich slices, Pepper steaks and Smoked Luncheon rolls to Sunday roasts and pates to name a few, giving you a meat free product for every occasion. Being 100% natural and healthy there are no artificial colors, flavourings or preservatives in any Vegusto products as well as being non-GM and trans fat free. Vegusto products are becoming available at your local health store and can be bought online at www.vegusto.co.uk Vegusto products are perfect for the catering industry to meet the needs of the growing free from community whether it be the 3.5 million suffering lactose intolerance; people wanting a low fat low cholesterol diet; or for the 5 million vegetarians and 1 million vegans, Vegusto has a wide range of products to meet your needs. Our sausage range makes for a perfect Vegetarian breakfast but is also suitable for vegans. Vegusto’s award winning cheeses are perfect for cheese and crackers as a starter every one can enjoy.
“Vegusto has redefined Vegan Pizza for me! Thank you so much!” “The Sausage was so realistic I had to keep checking it was vegan!” “Even my unmovable meat eating husband was impressed with the sausage I gave him to try!” “The cheese was incredible!!!” “Vegusto - The King of Vegan Cheese!” — Vegfest UK
: Plenish Cleanse
Hereâ€™s to a Healthier
Cleansing is a healthy form of routine maintenance that allows your digestive system and liver the rest it needs to release accumulated toxins. Having just launched in the UK, Owner Kara Rosen gives us the inside scoop on Plenish Cleanse and tells us about her hopes for the future.
Much like giving your home a spring clean or changing the oil in your car, our bodies also need cleansing and care. According to Kara, â€œWe need to let the delicate digestive system rest and regenerate. However, the truth is, we rarely let our bodies rest from the very hard work of digestion. By cleasning, you allow your body to absorb these vital nutrients more efficiently. By increasing the organic and raw green juices you consume while eliminating processed sugars, coffee and alcohol, meat and too much cooked food, you shift from an acidic interior to an oxygen-drenched alkaline one that re-
duces inflammation and boosts immunity and health”.
A gift to yourself With this in mind, Plenish Cleanse was born, as Kara continues by explaining the thinking behind the business. “We are not monks and absolutely think there is a place on this earth for a glass of wine, coffee and cleansing. The key is moderation then cleansing to allow time for recovery and healing. And that’s the science,” she affirms. “The fun part is that we at Plenish Cleanse want to prove that cleansing does not have to be hard. It can taste and look good and you can still have fun while doing it! Our bodies detox naturally, but given the volumes and types of food our culture consume in a day, we are taxing our systems way more than they’ve been designed to and function optimally”. Indeed, the ethos of Plenish Cleanse is first communicated to the ‘cleanser’ through the excellently designed branding, which reflects the holistic concept
“The key is moderation then cleansing to allow time for recovery and healing. And that’s the science,” Kara affirms. “The fun part is that we at Plenish Cleanse want to prove that cleansing does not have to be hard. It can taste and look good and you can still have fun while doing it!”
behind the brand – something Kara is keen to explain. “We really wanted to communicate that cleansing is a gift to yourself and allow you to get excited when you take your bottles out of the box, so we had a lot of fun with the branding. The brief was about creating a clean, bright, slightly sporty brand with inspiration from the luxury fashion and cosmetic worlds. We really want to squash misconceptions that cleansing
or juicing needs to have a lotus-inspired hippy or illustrated feel. “The raw juices and ingredients are so beautiful that we just let the bright colours shine through with clear labels and vivid photography on the website (www.plenishcleanse.com),” she tells us. “Aside from the look it had to be functional – our bottles are much wider than average, which gives them a comfortable feel, even to a large hand. Our lids are
attached to the bottle with a flip-top, so you don’t have to worry about putting your top down on a dirty surface”.
Never felt better Having spent a decade working on some of the most prestigious magazines in the US, Plenish Cleanse was born out of a reoccurring sore throat and failing antibiotics, as Kara recalls. “After working at various magazines like The New Yorker, Men’s Vogue and Conde Nast Traveler, I met each new year with exhaustion from a hectic event schedule and constant travel between New York and Los Angeles. Without fail, each December would roll around and I would suffer from strep throats and undergo a course of antibiotics, which, as the years wore on, became less effective. Consequently, I took it upon myself to look for an alternative to conventional medicine and consulted with a holistic nutritionist who suggested a five-day juice cleanse to detox and rid my body of the toxins that were leaving me susceptible to illness.
“This cleanse was meant to be a quick fix but ended up being a major life-changer,” she remembers. “I successfully warded off the strep throat and had never felt better. I was less bloated, less tired, my skin and nails improved and I was not craving sugar or coffee for energy. I was sleeping much better too without eating a heavy dinner – I also lost half a stone without much effort! Living in New York and Los Angeles afforded lots of option for busy people who want quality, delicious organic juices at their fingertips. However, when I moved to the UK three years ago I really struggled to find any cleanses or juices that weren’t made from
mostly sugar-laden fruit and no-one used 100 per cent organic ingredients. “At the time, I had just had a baby and was struggling with energy levels and weight-loss and pretty much tried every brand on the market,” she admits. “Frustrated, I imported my own hydraulic cold press from the US and started experimenting with flavours. I worked with a talented nutritionist to develop the right amount of vitamins, protein and minerals to maintain energy levels, keep up with the baby and a job, and continue to exercise. We then held over 50 focus groups to get the flavours right, because I’m a major foodie and wanted the juices’ to be delicious. In January 2012 I decided to develop the Plenish Cleanse brand and make organic, raw, cold-pressed juice available to everyone. So far we’ve had such amazing feedback from the community and it’s been an absolute blast!”
Quality, service, engagement Critical to the success of any food and beverage brand is an understanding of
“Because we’ve worked so hard on the mixology of each juice, you’ll always know what a Mind Body Green or a Spicy Limonade will taste like, and can trust that it’s always organic and made with love”.
the consumer and audience – something that Kara and the team at Plenish Cleanse have placed tremendous importance on. “In this respect, I would say our greatest strength is the commitment to producing a top quality product. Because we’ve worked so hard on the mixology of each juice, you’ll always know what a Mind Body Green or a Spicy Limonade will taste like, and can trust that it’s always organic and made with love. “Secondly, I would stress our attention to service,” she asserts. “I want every customer to have a positive experience with the Plenish Cleanse brand. Whether
you’re undertaking one of our three or five day cleanses or just one of our everyday juices, you’ll have support from the team to answer questions, motivate you and provide nutritional support. Everyone on our team, including the people that answer our phones are trained in nutrition and if they can’t answers your questions, our head nutritionist, Romi Puliciano will get back to clients directly. “Finally, we want to be thought of as a community rather than a corporation, so we will try our hardest to keep clients engaged through our social media channels, where people can learn from
original content about the power of juicing; living a plant-based diet; keeping healthy; fitness tips; and much more,” she underlines. “Since all of our juices are unpasteurised (raw), it is very important that we only use the highest quality ingredients. We work with top organic suppliers and growers across the UK to find the most beautiful produce that’s had minimal impact on the environment and our team sources everything as locally as possible”.
The festive cleanse With Christmas creeping ever closer, and with it the dreaded festive binge, Plenish Cleanse is launching at just the right time – kismet that Kara is keen to describe. “We’ve already had many professionals telling us how much they dread the festive season as it relates to their health. As healthy lifestyles are having a new ‘moment’ individuals and corporations are looking for ways to avoid the downward spiral of the holiday binge. We’ve been talking to companies about the Plenish
Cleanse Corporate Wellness Programs (www.plenishcleanse.com) where we’ll be offering corporate discounts when entire teams cleanse together. Management loves it because employees are more vibrant and have increased focus. The employees love it because they benefit from the camaraderie and a discount! Ultimately, it’s a post-holiday party solution to make sure you don’t get too far off the straight and narrow. “Our biggest asset in this sense is our client’s praise and recommendations,” Kara affirms. “Once people try our products –both the cleanses and the everyday juices – they end up selling for us as they can’t stop talking about how good Plenish Cleanse made them feel. No amount of marketing budget or clever ad campaigns can trump that”. As for the future, Kara is optimistic in establishing Plenish Cleanse as the ‘go-to’ raw cold-pressed juice in the UK, as she concludes by highlighting. “I’d like to see the brand as the leading raw organic juice – whether someone is looking
to recover from indulgence, or hit the reset button, or just incorporating our juices into their everyday diet – Plenish Cleanse should be their first port of call”. With a genuinely affirmative philosophy to take the ‘cleanser’ to the edge of their comfort zone, Plenish Cleanse offers three levels of cleansing. Starting with the introductory three-day ‘Harmony’ cleanse, more seasoned cleansers can progress to ‘Clarity’ and ‘Purity’. As the website proudly proclaims: “Cleansing is primarily about health gain, while weight loss, glowing skin and bright eyes are certainly nice side effects”. Having recently undertaken the three-day ‘Harmony’ cleanse, we can confirm the benefits of this much-needed brand. Delivered direct from their cold press to your door, Plenish Cleanse is set to be the perfect antidote to the festive and professional drain. Visit: www.plenishcleanse.com Twitter: @plenishcleanse Facebook: www.facebook.com/plenishcleanse
: The Restaurant Show, London
Thousands of restaurateurs, caterers, operators, owners, chefs, sommeliers and hoteliers descended upon Earls Court 2 from October 8th to October 10th. With so many of our readers, featured restaurants, hotels and suppliers in attendance, we visited the event to see what all the fuss was about.
This year’s Restaurant Show saw a rise in new exhibitors with 40 per cent showcasing their products and services for the very first time. Billed as this year’s must-see event for any catering professional looking to be inspired, the show was certainly a hive of activity this year. Indeed, the organisers have recently announced that this year’s event saw an increase in visitor numbers and 40 per cent of stand space is already rebooked for the 2013 show. Some of the highlights for us included the newly launched Event Caterers Team Challenge (ECats), which was a huge success, with four awards being handed out. Richmond Caterers was the only competitor to win a Gold award, with Fish Face Event Catering receiving Bronze and Sodexo Prestige and Purple Grape Catering both awarded Silver.
Also of great interest was The Craft Guild of Chefs National Chef of the Year and Young National Chef of the Year competitions. These coveted titles were
and Richard Abbott from Compass Group’s Met Office Exeter catering division. Given the rise in integrated technology it was refreshing to see that the winner of The Great New Ideas award was QikServe, which enables customers to order directly from their table using their smartphone and scan the QR code on the table using the free App to download the menu. This service gives customers the convenience of ordering as soon as they are ready and enables operators to capture the elusive second service. It also frees waiting staff up to focus on customer service that matters, which we’re predicting will prove an increasingly important part of service over the coming years. One of the most popular areas of the show - Centre Stage – again show-
Philip Howard, he of two Michelinstarred The Square, said: “I love The Restaurant Show. When busy and cooking in the restaurant, you can become very introspective so it’s important to get out and see what’s happening in the industry.”
won by Alyn Williams, of Alyn Williams at The Westbury, and Ben Murphy, Chef de Partie at Koffmanns, respectively. Of note to budding chefs across the UK were the Junior Compass Chef of the Year and Senior Compass Chef of the Year events. This year’s winners were Amy Duthie from Haileybury College
cased the best of the best, with inspiring individuals who are well known and respected within the industry. Chef Jose Pizarro added: “The Restaurant Show is amazing. It gets better and better every year,” and renowned Philip Howard, he of two Michelin-starred The Square, said:
“I love The Restaurant Show. When busy and cooking in the restaurant, you can become very introspective so it’s important to get out and see what’s happening in the industry. Being at The restaurant Show offers you the opportunity to see what’s fresh and happening in the industry”. There was also a sizeable drinks presence at the show, represented by The Drinks Quarter, which brought together producers, sommeliers and buyers to the on-trade in a highly informative and explorative tabletop sampling area. Tim Atkin MW and famed wine writer commented: “The Restaurant Show is a great meeting place for the hospitality industry. It was particularly exciting for me to present new and exciting wines to the restaurant trade”. First and foremost, however, was the opportunity for networking. At the very least, one of the major attractions of trade shows is the chance to meet up with familiar faces and long-standing clients in person. As well as creating a space conducive to such meetings, The Restaurant Show provided many of the attendees we spoke to with the opportunity to meet prospective clients
from the UK and beyond, as Laura Collins, Marketing Manager at What on Earth/Simply Nectar and regular client of EatSleepDrink, told us. “There was a real diverse cross-section of people, which made the show all the more interesting. It was also beneficial because we managed to not only meet people from wellestablished businesses/places but also those who were starting a new business and therefore looking for ideas on which angle their new venture would take”. Contrarily, however, Laura felt it would have beneficial to see a larger variety of food exhibitors at the show, as she continues by explaining. “It seems that restaurateurs and chefs were keen to see more food stands for ideas and networking opportunities. Overall though we enjoyed being at the show. Everyone we met was positive about the What on Earth and Simply Nectar products and we felt our presence there gave us a good number of leads”. As with all trade shows and as we frequently hear, the proof is in the pudding. For those exhibitors that come away with genuine leads from genuine buyers, events like The Restaurant Show undoubtedly represent great value for money. The dates for the 2013 Restaurant Show are 7th-9th October at Earls Court 2. To attend next year, please visit: www.therestaurantshow.co.uk Twitter: @RestaurantShow Facebook: www.facebook.com/pages/ The-Restaurant-Show/95142144287
EAU de VIE CASE STUDY FRESH FILTERED WATER ON TAP. CHILLED. STILL AND SPARKLING.
Jean-Luc Giquel at Cinnamon Soho serves 650 bottles of Eau de Vie a week.
Cinnamon Soho Spices up Water offering with Eau de Vie
We all have a part to play towards social responsibility and Eau de Vie is the perfect solution to help contributing to reducing our carbon footprint. 26
When storage space is at a minimum, the last thing any restaurant needs are bottles of water clogging up space. That’s why Cinnamon Soho, whose signature modern Indian cuisine with a nod to British favourites, chose to compliment its fun, friendly, fearless ethos with fresh, filtered onsite water system Eau de Vie. Filtered from the mains, Eau de Vie provides restaurants and hotels with a consistent quality of chilled still and sparkling water. The Eau de Vie water system uses mains water and passes it through a special filter called SilverSix. Cinnamon Soho has been renting the Eau de Vie system since March 2012 and Jean-Luc Giquel, Group General Manager of Cinnamon Club, considers Eau de Vie a selling point as he explains: “We've had six bottles of still and sparkling mineral water in our fridges since opening and, so far, no-one has asked for them. In comparison, we serve 650 bottles of Eau de Vie a week. The taste of the filtered water is very clean and refreshing with no after taste.” As well as eliminating the handling, waste
and food miles generated by conventional bottled water, Eau de Vie dramatically reduces a site’s carbon footprint. The sustainable, filtered water system eliminates expensive transportation of bottles and costly recycling of non-reusable bottles and packaging. Jean-Luc says: “We don’t have huge storage facilities and Eau de Vie has a range of different sized units available, plus we were attracted by the eco-friendly credentials of the system. We all have a part to play towards social responsibility and Eau de Vie is the perfect solution to help contributing to reducing our carbon foot print.” Eau de Vie from Classeq is designed to offer a ‘complete package’ on-site bottled water system for caterers and is available to rent or buy. Jean-Luc concludes: “The benefits of this system are multiple; little storage is required, it’s sustainable and user friendly, the water tastes great and it’s so cost-effective that it can be drunk by staff. Plus, Classeq’s customer service is second to none. They respond to queries Continued overleaf...
FRESH FILTERED WATER ON TAP. CHILLED. STILL AND SPARKLING. h this Watc dy on stu case eqUK’s Class ube YouT el n chan
immediately, visit you and genuinely care about their product and customers.” Cinnamon Soho is the third restaurant from Vivek Singh of The Cinnamon Club and Cinnamon Kitchen and set against the backdrop
of London’s Soho. For information on the Eau de Vie range, including details of your nearest stockists, call 0844 998 0870, email firstname.lastname@example.org or visit www.eaudevie.com .
FACTfile Rental Costs (For 3 or 5 years)
3 year rental costs start from £31.50 per week 5 year rental costs start from £26 per week
Table Top: Free Standing: Cassette:
Classeq Ltd Winterhalter House Roebuck Way Knowlhill Milton Keynes MK5 8WH Telephone 0844 998 0870 Website www.eaudevie.com Email email@example.com Twitter @EaudeVieUK
Medium Large Medium Large
£2960 £7140 £7650 £6530 £7040
Alternative to bottled mineral water: Reduces transportation, waste collection and cost, so it reduces carbon footprint. Sustainable and environmentally friendly Increases profit margin compared to bottled mineral water
Savings: (cost/bottled water etc)
Costs less than 5p per litre to produce compared to buying bottled mineral water which costs more than 50p per bottle to purchase
Full range of accessories available including branded bottles, caps and bottle wash racks. Remote Cassette, can be reassembled to fit on existing shelving units when space is at a minimum. Eau de Vie produces between 25-100 litres per hour.
Eau de Vie is from the established brand of Classeq
0844 998 0870
: The Pelham, South Kensington, London
A luxury five star boutique hotel in the heart of South Kensington, The Pelham is one of London’s finest townhouse hotels. We spoke to Alison Pye, Director of Sales and Marketing, to learn more about the hotel’s unique blend of traditional English style and delightful modern flair. Set amidst the laid back charm of South Kensington with its bountiful cafes and restaurants, The Pelham is an über-stylish getaway situated directly opposite the South Kensington tube station, thus offering superb transport links to the rest of the capital. Within the hotel’s charming exterior, each and every room has been
individually designed by the renowned Kit Kemp, blending English style with modern colours and flair. Indeed, the 51 guest rooms offer the ideal base to explore what has been described as the ’21 arrondissement of Paris’. Awash with boutiques, bars and bistros, not to mention its very own Bistro Fifteen and BAR
15, The Pelham represents the height of sophistication.
Truly fabulous From the wood-panelled drawing room and library, to the 51 delightfully appointed guest rooms, The Pelham is a jewel in the crown of South Kensington. “We are just minutes from the Victoria & Albert and Natural History Museums, Harrods, Hyde Park and The Royal Albert Hall, which makes us the perfect spot for a sophisticated break,” Alison begins by affirming. “As we are set inside a townhouse, all of the rooms reflect the individuality of the building and contain a mix of antique and modern furniture, paintings and fabrics with a British feel”. Having recently visited, the best rooms have views of the domes and spires of the London skyline and all come with a roomy writing desk and two-line telephones, not to mention the luxuri-
Rather charmingly, the public areas, such as the Drawing Room and Library, are inviting with open fireplaces. The Honesty Bar in the Drawing Room offers a smorgasbord of drinks as well as serve-yourself ice cream and canapés, which again emphasises the property’s dedication to comfort and service. ous bathrooms complete with Penhaligon’s toiletries. Furthermore, there is also an on-site 24-hour fitness room that contains full cardiovascular equipment and free weights, as well as water and towels. Indeed, much like its sister property The Gore (located just around the corner – www.esdmagazine. com/the-gore), The Pelham offers a truly luxurious lodging experience with all of the extras and comfort one would expect from a five star boutique hotel. Rather charmingly, the public areas, such as the Drawing Room and Library, are inviting with open fireplaces. The Honesty Bar in the Drawing Room offers a smorgasbord of drinks as well as serve-yourself ice cream and canapés, which again emphasises the property’s dedication to comfort and service. We were also particularly impressed by the luxurious Frette linens that adorn the
capacious beds, so if you’re not bothered by the wealth of cultural opportunities then you could do much worse than to curl up and soak up The Pelham’s distinctly British hospitality.
Dining and drinking Located in the lower ground floor of the hotel, Bistro Fifteen also offers guests and nearby residents alike the chance to savour contemporary cuisine with an Italian twist. The restaurant’s informal and cosy atmosphere is a discerning choice for guests attending shows at The Royal Albert Hall, Earls Court or, indeed, any of the museums in the area. On our visit, we opted for starters of Home Smoked Mackerel on Pickled Cucumber Ribbons with Avocado Oil (£6.50) and Rabbit Tasting of Terrine, Confit Shoulder and Marinated Chops (£7.50).
refreshing drink and brunch before shopping or Vintage Afternoon Tea, the Bar is also available all year round for parties or private dining. Complete with flat screen TV for music and entertainment, the space is ideal for a drinks reception or a private dinner for up to 12 people”.
Fit for a King
Mains were equally successful and the Duck Breast, Pear and Foie Gras Ravioli and Butternut Squash (£18.50) was a revelation. The brainchild of Head Chef, Francesco Echler, Bistro Fifteen is also gearing up for a particularly exciting Christmas, as Hotel Director Edward Bracken told us. “We have beautiful event spaces and we want to showcase what is possible at The Pelham. Cleo Roco’s AquaRiva tequila is the perfect choice of drink for a hangover free Christmas party and the music entertainment will create a swinging atmosphere. It is the place to go and try out the ‘Tequila Experiment’, with a range of tequila margaritas to choose from there is one for every occasion and this can be your drink of choice when hosting your Christmas party at The Pelham this December”. As well as boasting a genuinely popular neighbourhood restaurant, The Pelham also has another string to its bow with Bar 15, as Alison is keen to emphasise. “BAR 15 is the perfect stylish retreat in South Kensington. Whether it’s for a
Not to be outdone, The Pelham’s King Suite offers the height of sophistication for guests looking to upgrade to the last word in luxury. A truly modern twist on the building’s classical regal grandeur, the King Suite has a large opulent furnished drawing room with floor-to-ceiling windows and some of the hotel’s best views overlooking South Kensington. If desired, the king-sized bedroom can be closed off for privacy, creating a separate lounge seating area, while the double sink bathroom is fashioned from granite and oak. “If guests prefer, we can also connect the King Suite to the Deluxe Double next door, which creates a fabulous 2 bedroom, 2 bathroom suite with more than 800 square feet of elegant space,” Alison asserts. Given its extraordinary position in the thriving locale of one of the London’s most affluent and culturally rich areas, The Pelham is undoubtedly a property worth savouring. With Christmas now on the horizon, we would highly recommend a festive break for at least two nights, which will afford one the time to truly experience the hotel. Quite rightly regarded as one of London’s finest and most charming townhouse hotels, The Pelham has broad appeal to both young
and old, for singles and couples. Ultimately, to anyone who appreciates a slice of luxury. Visit: www.pelhamhotel.co.uk Reservations: 020 7589 8288 Twitter: @ThePelhamHotel The Pelham 15 Cromwell Place London, SW7 2LA
John Mower advert
DELIVERING QUALITY DRY STORES FOR OVER 60 YEARS
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ingredients, sourcing both mainstream and bespoke products with either stand-alone orders or contracted deliveries. It also packs high-quality Mediterranean products under its La Scilla brand. Customers can utilise a 24-hour phone or emailordering service.
Regular trips to Rungies market, Paris. To source products selected by our customers and negotiating good prices Member of Today’s foodservice group for over 15 years
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: Bowmore Islay Single Malt Scotch Whiskey
With a rich heritage and a prestigious history dating back to 1779 Bowmore is the first and oldest distillery on the island of Islay. We caught up with Cara Laing, Marketing Manager, to find out more about the brandâ€™s commitment to quality and exciting plans for Christmas.
Situated just off the west coast of Scotland, the Isle of Islay is renowned the world-over for its award-winning whiskies that draw fans from across the globe. Indeed, as the first and oldest distillery on the island, Bowmore has been one of the leading Scotch whiskies ever since it was founded back in 1779. To this day, many of the traditional production techniques are still in place, from its in-house production of floor malted barley to the Islay peat that fires its malt drying kiln.
Values and personality As Cara begins by telling us, the Bowmore ‘brand’ is the result of many years of constant work and research. “We set out to create a brand look and feel that is premium but not flashy or in your face. We wanted a look that communicated our brand values and personality in the most effective way possible. Given Bowmore’s heritage, we wanted it to tell a story and also have a warm ‘old world’ feel to it, so hopefully we have achieved this.
“The UK is our home market so obviously it is an important one for us to get just right,” she continues. “Bowmore is long-established in the UK in both the on and offtrade but we continue to heavily invest in this market to ensure we continue to engage with Single Malt consumers. There is a lot of buzz about premium spirits in the UK at the moment, which for us is down to a greater appreciation and understanding of how much love, time and craft goes into creating this wonderful spirit. I would also say this is due to consumers being increasingly keen to try new spirits, particularly those with genuine heritage and provenance and most importantly a robust and complex taste”.
Deep, rich and chocolatey
Given the extraordinary power of the The perfect bonfire treat, Paul A Young’s Bowmore 15 Year Old Bowmore brand ‘Darkest’ Hot Chocolate. throughout the UK, we were eager to find out Cara’s thoughts about the company’s major strengths. “Firstly and most importantly is the quality of our spirit, as well as our long heritage, which makes us the first distillery on Islay. Secondly, I would point to the incredibly passionate team behind Bowmore who love and ultimately create the end product. “In terms of our most popular whiskies, Our 12 Year and 15 Year-old ‘Darkest’ are the most popular within the Bowmore family,” she notes. “They give a great overview of the Bowmore taste experience, from the smoky, citrus and vanilla flavours of the 12 Year Old to the deep, rich and chocolatey flavours of the 15 Year-old ‘Darkest’. We
source and use the finest raw ingredients to produce Bowmore and still employ production techniques that date back to the very beginning of the company”. As well as the brand’s wonderful heritage, the commitment to producing the finest possible whisky is also an attribute that continues to win the brand awards time and time again – a fact that Cara is keen to elucidate. “For instance, maturation in the cask may be the last stage in the whisky making process, but it’s also one of the most important. The precise selection of casks used has a profound effect on the final character of our whiskies. To this end, we spend a lot of time, care, attention and financial investment on using the very best casks to ensure the very best Bowmore spirit”.
“Maturation in the cask may be the last stage in the whisky making process, but it’s also one of the most important. The precise selection of casks used has a profound effect on the final character of our whiskies. To this end, we spend a lot of time, care, attention and financial investment on using the very best casks to ensure the very best Bowmore spirit”.
The Bowmore Distillery in all its glory on the Isle of Islay
The perfect Bonfire treat This November, Bowmore will be partnering with award-winning Master Chocolatier Paul A Young to create a rich, thick and magical festive treat – the Bowmore 15 Year Old ‘Darkest’ Hot Chocolate, as Cara is understandably keen to tell us. “Available in all three of Paul A Young’s London stores for the week commencing October 29th, this deliciously warming treat is the perfect way to start a fun-filled evening of fireworks in the city. Designed with all the senses in mind, Paul’s creation complements the Bowmore 15 Year Old ‘Darkest’ gentle smokiness, warmth, dark chocolate and raisin flavours with ingredients including a blend of organic unrefined dark and light Muscovado, water, Los Ancones St. Dominique Chocolate, intense Venezuelan Cocoa liquor and cocoa powder. “The experience begins with a warm, silky and fullflavoured hot chocolate,” she affirms. “Next, a decadent Bowmore 15 Year Old ‘Darkest’ bon-bon is then stirred through to create the final treat. Paul’s suggestion is to save a small amount of the bon-bon to eat semi-melted on your spoon for a sensational taste of Bowmore 15 Year Old ‘Darkest’. Distinctive with its burnt sienna colour, our 15 Year Old ‘Darkest’ possesses warmth and depth in abundance, with the classic Bowmore smokiness, rich dark chocolate and raisin aromas. This is the result of a life spent maturing in American bourbon casks followed by Oloroso sherry casks”. Available from all Paul A Young stores from Monday 29th October for one week for just £4.50 per takeaway cup, the ‘Darkest’ is sure to be a real hit, particularly with the festive season now well-and-truly upon us. “We’re hopeful of a great Christmas. The festive season is such an important time of year for the Scottish Whisky industry, both in terms
of gifting but also consumption,” Cara adds.
Ultimate character Perhaps unsurprisingly for a brand of such prestigious heritage, Bowmore continues to go from strength-to-strength, as Cara concludes by telling us her hopes for the next 12 months in the Bowmore story. “We have a lot of confidence in our spirit and a loyal band of fans across the globe. Strong marketing programmes supporting the development of the brand also plays a key role as well as great relationships with our in-maker distributor partners. In terms of where I like to see the business, it is really a question of continuing to perform well
in the market whilst growing our existing core markets and looking to break into developing areas”. As the southernmost island of the Inner Hebrides and known as ‘The Queen of the Hebrides’, Islay’s mild climate and rich pretty soil make it ideal for creating whisky. Indeed, despite having a population of not much more than 3,000, Islay is still home to no fewer than eight distilleries, of which Bowmore is quite rightly regarded as one of the finest. With a reputation for truly exalting whisky, we’ll be stocking up in time for Christmas and suggest you do the same too! Visit: www.bowmore.com www.facebook.com/bowmore
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: Cherish Chocolates
Founded in 2007, Cherish Chocolates is the brainchild of Soumya Dinesh and is one of the few personalised, high-quality chocolate makers this side of the Alps. We caught up with Owner and Founder, Soumya Dinesh, to discover more about her extraordinary chocolates.
After attending a truffle making course in 2004, Soumya’s creative spark was kindled and she started experimenting with making and tasting chocolate. With plenty of friends eager to be used as guinea pigs, Soumya produced batch after batch of chocolate and it wasn’t long before her friends and colleagues were receiving boxes of her chocolates for various occasions. The natural progression was to think of different flavours
for the chocolates, as Soumya proudly affirms: “Before I knew it, I had my own signature collection of chocolates and truffles”.
Freshness, taste and purity As Soumya begins by telling us, from the outset her chocolate creations were defined by a unique combination. “What stood out from the beginning was that people liked the freshness, uniqueness of
Soumya’s extraordinary chocolates have won countless awards and accolades including a handful of Great Taste Awards.
“What stood out from the beginning was that people liked the freshness, uniqueness of taste and purity with no ‘nasties’ included (i.e. artificial colours, preservatives, gluten or nuts). This has remained our core philosophy to this day and has changed the way I personally look at food in general”.
taste and purity with no ‘nasties’ included (i.e. artificial colours, preservatives, gluten or nuts). This has remained our core philosophy to this day and has changed the way I personally look at food in general. From
making chocolates for friends and colleagues, we progressed to selling to the wider community through local events and markets. After slow but steady growth, we decided to formalise the business structure by establishing Cherish Chocolates Ltd. and registering our trademark. “From the beginning, we were looking for that magic brand identity that would instantly relate to people and also portray the luxury and quality aspect of our chocolates,” she explains. “To be perfectly honest, we were really struggling for names and it wasn’t easy to nail it down. The idea of ‘Cherish’ dawned upon us during one of those moments when we were reflecting on our own journey as a happy family. We then zeroed-in on our strapline: ‘eat, share, relish’. The logo design itself was conceived by my dear husband and business partner who has a good aesthetic and design sense”. Having built the brand from scratch through trial and error with family and friends, it is perhaps unsurprising that Soumya remembers the initial reception to Cherish with great fondness. “The first person to approve of our newly conceived brand was our family friend, Mr. Graham Ford based in Bristol, who instantly recognised the name wearing a consumer lens. His invaluable experience in confectionery and consumer insights was very reassuring. We also ran it past our customers and all of their comments were very positive.
“We don’t believe in cutting corners. We have only become more conscious and passionate about our ingredients with our growth. As the chocolates are all handmade in small lots, the equipment and traditional techniques have remained consistent”. “We made our first set of promotional material (fridge magnets) and the ‘chocolate menu’ and started including it on all orders,” she recalls. “We ordered pop-up banners for our events to display the brand and key messages to get the immediate attention of visitors. The website was launched in December 2010. Recently, we took a further leap in improving the presentation of our packaging with the introduction of proper labels and sleeves. Throughout our journey, we have also actively promoted the brand on facebook”.
Taste sensations Given the UK’s prejudice for delicious chocolates it is fitting that Cherish has thrived in such a competitive market place – a fact that Soumya is keen to elucidate. “One of the biggest influencers has been that consumers
are now more aware of quality than they ever were. Social media has helped in an awareness explosion of ingredients, taste sensations and preparation methods. People are well travelled and have evolved palettes. Consequently, they are more open to trying new flavours. The focus is now on taste, uniqueness and quality. To a large extent, supporting local produce has also helped. “In this respect, I would say our major strengths as a brand can be found in our products, so the freshness, taste and the use of only natural ingredients for the chocolates,” she asserts. “Indeed, our most popular products, such as Minty Moments (dark chocolate with fresh mint) and Ginger Dream (dark chocolate with grated root ginger) are both Great Taste Gold Star winners. Our range of milk chocolate and white chocolate, including Caramel Craze (milk chocolate with freshly prepared caramel and a hint of sea salt; Mum-
bai Surprise (milk chocolate with fresh, homemade chai masala); and Lavender Truffles (white chocolate with fresh lavender flowers) are also favourites with our customers”. Unlike many brands that switch suppliers as business increases, Cherish has always stayed true to its roots and continues to source its ingredients from the same high quality supplier. “It was a pinch in the early days,” Soumya admits, “but we don’t believe in cutting corners. We have only become more conscious and passionate about our ingredients with our growth. As the chocolates are all handmade in small lots, the equipment and traditional techniques have remained consistent”.
An edible future As the Cherish Chocolates fan club continues to expand throughout the UK, we were keen to find out what the future holds for the brand. “For Christmas this year (undoubtedly one of the busiest times for all chocolatiers around the world), we are launching our edible Cherish Gift Box,” she notes. “This will be available from late October in Milk, Dark and White at an RRP of £14.50. Besides this, we will also have our personalised Christmas-themed boxes with signature selection that befits the festive mood”. When asked about the main driver behind the brand’s success, Soumya was quick to point to the love of chocolate – something many of us can empathise
with! “If I were to sum it up in just one word it would be ‘passion’. I think the effort, care and enthusiasm that goes into every batch of chocolate has been the same since the day we started. And the reason the passion is still strong is because of the consistently good feedback we get from our customers. We still do a few regular markets and events, mainly because of the direct connection we have with our customers. Our uncompromising standards and the eagerness to see the next person’s “hmmmmm” keeps us going. “In terms of my favourite product? That’s a tough question,” she laughs. “There is always something to match my mood. But if you pushed me, I would
pick the coffee crème of the salted caramel. However, with my consumer hat on, I absolutely love my Mint chocolates and believe there is nothing like them”. Having firmly established itself as one the UK’s most decorated and renowned artisan chocolatiers, Cherish has thrived with its no-nonsense, premium ingredients delivered in simple and elegant packaging. This is a brand for which the proof is truly in the pudding, or, from our chocolate-loving perspective, just about any meal of the day! Visit: http://cherishchocolates.co.uk/ Twitter: https://twitter.com/cherishchoco
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FREE. Home soda maker designed by Yves Béhar. 42
: Orocco Pier, Edinburgh, Scotland
Dining, Drinking and Dreaming Overlooking the astounding feat of engineering that is the Forth Rail Bridge stands the boutique hotel and restaurant Orocco Pier. We caught up with Angela Hamilton, Sales and Marketing Manager, to learn more about the hotelâ€™s stunning ambience and assured service.
Located in the middle of picturesque and historic South Queensferry, only minutes from Edinburgh, the Orocco Pier provides metropolitan chic and stylish dining to those wanting a diversion from a large city. The hotel opened in December 2003 after an extensive refurbishment by renowned architects Kerr Blyth Associates, to create wonderful dining, drinking and dreaming experiences within the 17th Century building. Providing separate
bar areas within both restaurants creates both a relaxed and vibrant atmosphere with fully glazed panelled walls making full use of the views of both the Forth Rail Bridge and the Forth Road bridge.
From strength-to-strength As Angela begins by explaining, Orocco Pier is the culmination of Owners Peter Wilson, Eleanor Cooke and Grant
Manson and their company Renaissance Ecosse Limited. â€œThe aim was to create the perfect dining, drinking and dreaming experience within the 17th century building. Orocco is a moniker of Iroko
“We pride ourselves on the ambience and many moods of Orocco Pier. Our contemporary bar is completely unique, made from Iroko wood. An eclectic mix of furniture makes the bar a unique environment for you to relax and enjoy with friends whilst you watch the waterways of the Forth estuary – the views are outstanding”.
wood, which was used throughout the refurbishment of the building. Since then, the company has gone from strength-tostrength, adding the events venue Fuchsia in July 2004 and, more recently, the cafe bar Antico in August 2009”. Also designed by Kerr Blyth Associates, Antico Bar is the more relaxed setting for dining, open from 9am to 9pm, providing diners with the flexibility for a late breakfast, early lunch or dinner or just a coffee to enjoy to views of the Forth Estuary. Antico serves a varied menu
including Steak and Ale Pie, Thai Green Chicken Curry and Haddock and Chips nearly the size of the Forth Bridge! “With full glass panelled walls to look out onto the fantastic views of the Forth Bridges with the Antico terrace opening this year to allow for outdoor dining, drinking and events, the establishment continues to grow with Samphire seafood bar and grill, which opened its doors in the autumn of 2011.” Samphire Seafood bar and grill provides an opulent dining experience
within a relaxed environment. The layout of the dining area allows for all size of parties to feel secluded and the booth areas provide an even more private dining experience. With seafood being a speciality of the restaurant, guests can enjoy grilled split langoustines in butter, lemon and parsley sauce; natural oysters on ice with red wine vinegar and shallot dressing; and a shellfish platter including scallops, prawns, langoustine, oysters, mussels, clams and half a lobster in garlic, lemon and parsley. The menu also
includes a selection of chargrilled options including Scottish sirloin steak with puffy chips and Chicken breast stuffed with camembert and sun dried tomato with Serrano crisp on red pepper pesto with dauphinoise potatoes. The drinks selection is wide in both bars at Orocco Pier with a choice of wines and champagnes, beer and ciders. Cocktails are plentiful and in addition there are Orocco’s Twists on classic cocktails such as strawberry and mint daiquiri or cranberry and thyme fizz.
Being north of the border, the in-house bars have to stock an ample variety of malts and blended whisky alongside bourbons, which is a good thing in our book!
Relaxed yet opulent Given the hotel’s fabulous location overlooking the famous Forth Road and rail bridges, it is little surprise that Angela was keen to draw attention to Orocco’s major selling points. “We pride ourselves on the ambience and many moods of
Orocco Pier. Our contemporary bar is completely unique, made from Iroko wood. An eclectic mix of furniture makes the bar a unique environment for you to relax and enjoy with friends whilst you watch the waterways of the Forth estuary – the views are outstanding. “Furthermore, Orocco Pier is a refreshing cocktail of contemporary metropolitan chic, with our choice of bar areas, a stylish dining restaurant and a dedicated, fully-adaptable events space,” she affirms. “Our three levels of outside decking allow us to fully capitalise on our unique ‘water’s edge’ setting in the heart of the historic village of South Queensferry”. The hotel provides 17 boutique bedrooms, with the theme being warm, modern and welcoming. All rooms have televisions, DVD and CD players with a complimentary guest DVD library, Wi-Fi and Ethernet broadband access. The stylish en-suite bathrooms are contemporary in feel with floor to ceiling black slate tiles. Indeed, a selection of rooms boast beautiful views over the estuary, whilst all are supplied with luxurious
Molton Brown toiletries.
The Big Day Having long-been a core component in any luxury hotel’s strategy, weddings are one of Orocco Pier’s specialities – a fact that Angela is eager to highlight. “Above all, we listen to the dreams of how our Brides and Grooms would like their wedding day to be. We guide them through all the planning, including accommodation, external suppliers, music, menu tastings, ceremony details and everything in between. Introducing them to our Operations Manager four weeks before their wedding day to go through the fine details, ensures that the Bride and Groom can enjoy their Big Day in the knowledge that they are in safe hands”. The hotel also has a multi-functional space for most events; from business and conference facilities to private dinners and weddings. Held in the separate lower level space called Fuschia, the function room again boasts superb views over the estuary which can be enjoyed from the large balcony or adjoining
terrace area with comfortable outdoor sofas and relaxing water features. The private bar within ensures exclusivity to all occasions and the service given by the dedicated events team ensures any event will be memorable. “At Orocco Pier excellence is the keyword. We pride ourselves in having attentive, professional, efficient staff. The full programme of seasonal events throughout the year promises the same hallmarks: high standards, excellent delivery and fun,” she asserts. “For me, my ideal experience at the hotel would include a champagne breakfast with girlfriends; views that inspire over a business lunch; dining with the family; to the overnight stay with a loved one”. Visit: www.oroccopier.co.uk For reservations please call: 0870 118 1664 email@example.com Orocco Pier 17 High Street Queensferry, South Queensferry EH30 9PP
: Pukka Tea
A Truly Pukka Cuppa! Founded in 2001, Pukka Tea is the result of a desire to make a positive change to people’s lives by connecting them with the natural power of plants. We spoke to Owners, Sebastian Pole and Tim Westwell, to learn more about their genuinely inspiring brand. Translated from Hindi to mean ‘authentic’, ‘genuine’ or, more colloquially ‘top-quality’, Pukka epitomises everything the brand represents. One of only a few certified organic companies anywhere in the world, Pukka has sustainability at its heart. Indeed, having worked directly with more than 500 growers of or-
ganic herbs, Pukka supports its growers through education, training and fair pay. The brainchild of Sebastian – a trained Ayurvedic herbalist – and Tim – a creative entrepreneur – Pukka has become synonymous with great-tasting herbal teas that celebrate the remarkable versatility and power of plants.
Humble beginnings As Sebastian begins by telling us, Pukka Herbs was formed on the basis of a mutual interest in promoting well-being. “In 2002, Tim placed an advert in a local magazine asking: ‘Do you want to grow business in a healthy way?’ The only response came from me and together we set up the company from Tim’s spare room. Today, our teas are distributed internationally in over 30 countries including America, Japan and Scandinavia, so from Tim and Sebastian helping to lay the Fairtrade Foundation Stone our humble beginnings, we still can’t believe that other British businesses to manufacture, a business born in Tim’s spare room has because even though we are knowledgegrown so quickly! able and passionate about people and “Initially, we launched a trio of orplants, we leave the production to the ganic herbal teas in the spring of 2002 experts! This year marks our 10th anand we now have a range of 25 blends, niversary and the year that the billionth along with nearly 100 food supplements (launched in 2006) as well as a collection cup of Pukka was drunk”. Given the brand’s growing popularity of 11 naturally active skincare products and demand, Pukka has continued to (launched in 2011),” he continues. “We expand in 2012 as Tim is keen to explain source our herbs directly and work with Ethics and fair pay has been at the heart of Pukka’s approach from day one.
the major factors behind this growth. “Strong support of our ethics and vision from our homeland in independent health stores has enabled Pukka to spread the word of herbal health. What’s been motivating along the way is in helping people benefit from our amazing herbs, from a single cup of tasty tea to a deeply effective premium face oil. Everything we create is certified organic by the Soil Association and contains only the finest herbs, which gives our customers the confidence to know that they’re giving themselves the best”.
Birthday celebrations Having recently celebrated its tenth year of successful business, Pukka toasted the milestone by creating a delicious blend of Peppermint & Licorice, which also happens to be the first certified FairWild tea in Europe in partnership with WWF-UK. Indeed, this kind of ethical partnership exemplifies the sustainable model behind all of Pukka’s endeavours. “The special tea has been created
“The special tea has been created to help raise over £50,000 for WWF-UK conservation projects and we’re donating 20p from each tea sold to the cause. We are working together to raise awareness of the importance of sustainability for a future in which people and nature can thrive”.
to help raise over £50,000 for WWF-UK conservation projects and we’re donating 20p from each tea sold to the cause,” they affirm. “We are working together to raise awareness of the importance of sustainability for a future in which people and nature can thrive. “We’re supporting this partnership with a public campaign – Create a Beautiful World – that encourages people to share what makes their own world beautiful by uploading images and video,” they tell us. “These clips will be brought together in one positive celebratory film and premiered at WWF UK’s Global Earth Hour event in London in 2013. It was an important factor of the partnership to raise awareness of habitat conservation with the public and other companies to encourage them to adopt more sustainable business practises. “At the heart of Pukka,” Tim explains, “is the passion and expertise of Sebastian. As an Ayurvedic Herbalist and Practitioner he blends each and every formulation to taste amazing with the best quality and most effective ingredients. There are no cutting corners at Pukka; no compromises. So, if it doesn’t fit with our values then we just won’t do it. We work with some really outstanding herbal warriors at Pukka – our enthusiastic staff; the growers of our organic herbs; our passionate friends in the health food trade and, of course, our lovely customers who have been there supporting the brand over the last 10 years,” he confirms.
As the remarkable journey of Pukka shows no sign of slowing down, we were keen to find out from Tim and Sebastian what the best-selling teas are and their thoughts on keeping prices as affordable as possible. “Our teas remain our most popular products and the most recognisable from their eye-catching designs! Detox (a unique blend of organic aniseed, fennel and cardamom) is our best-seller, followed by Love (organic rose, chamomile and lavender flower) and Three Mint (organic peppermint, spearmint and field mint — all listed teas RRP £2.25 at http://www.pukkaherbs. com/tea-room/all-our-teas.html). In terms of our other supplements, the Clean Greens powder is hugely popular, as is our award-winning Firming Face Oil. “Our aim at Pukka has always been to promote the incredible benefits of organic herbs, so we’ve made an effort to make our products as affordable as possible,” they elucidate. “High levels of demand have meant we’re lucky enough to be able to keep costs down and make sure our teas are as accessible as possible. We believe a cup of tea should be a truly blissful moment in your day. We’re a diverse lot here at Pukka but what unites us is our passion for connecting people with the power of plants. Every step along the way, we strive to be the best and deliver the high quality that our customers expect”. In terms of the future, Tim and Sebastian share the same vision as they did from day one, as they conclude by affirming. “We will continue to create herbal solutions that help us to live a healthy lifestyle. We want to inspire everyone to enjoy a ‘Pukka’
life!” With their ever-growing selection of unique blends ranging from the uplifting – Cleanse & Detox, Green Tea, Three Tulsi, Morning Time and Lemongrass & Ginger – to the calming blends of Night Time, Love, After Dinner and Relax, Pukka has a tea for everyone. Having recently launched its increasingly successful range of skincare, the Pukka lifestyle is genuinely designed with you in mind. Visit: www.pukkaherbs.com or to start your Pukka lifestyle, visit: http://www. pukkaherbs.com/tea-room/all-our-teas. html Twitter: twitter.com/Pukkaherbs Facebook: www.facebook.com/pages/ Bristol-United-Kingdom/Official-PukkaHerbs/122206907808683
AE Hadley – www.aehadley.com ..................................................................................................................... 13 Classeq – www.classeq.net ...........................................................................................................................26, 27 Il Gelato di Ariela – www.ilgelatodiariela.co.uk ........................................................................................... 4 JusiColour – www.jusicolour.co.uk ......................................................................................................................2 Mowers Food Service – www.johnmower.co.uk .................................................................................... 32 SodaStream - www.sodastream.co.uk .......................................................................................................... 42 St. Austell Brewery – www.staustellbrewery.co.uk .............................................................................. 54 Teapigs – www.teapigs.co.uk ............................................................................................................................... 31 Vegusto – www.vegusto.co.uk ........................................................................................................................... 18 To advertise in our next issue, call +44 (0) 1223 321603 or email firstname.lastname@example.org
Published on Oct 29, 2012