FOUR Magazine Vol. 5 2021 by FOUR Magazine

D E L I G H T

FOR

YOU

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CONTENTS

Lifestyle TRAVEL’S REVIVAL Insignia gives us a peek at travel’s new look in the post-pandemic world.

20 KING OF CONCIERGE An insider’s look at the workings of Greece’s oldest and largest concierge company, Fine Living Exclusive Services.

18 HEALTH & HAPPINESS Exclusive Swiss treatment centre The Kusnacht Practice shares how it is making healthcare a family affair.

25 VERNACULAR VIRTUOSO We peer into the world of South African artist Porky Hefer whose works combine inspirations from nature with vernacular architecture.

Fine Dining PETER TEMPELHOFF FYN, Cape Town

46 YANNICK ALLÉNO Le 1947, Courchevel

70 TASTE OF ITALY Uncovering the intricacies behind one of Italy’s most-loved food delights, Prosciutto di Parma.

84 COCKTAIL PAIRING A tantalising showcase of a meeting of masterful minds with AKAL Chai Rum and 2-Michelin-starred Aimsir.

34 IZU ANI Gaia, Dubai

58 JEREMY CHAN Ikoyi, London

82 BLISSFUL BUBBLES Discovering how Piper-Heidsieck became – and continues to be – one of the world’s leading Champagne Houses.

#TimeIsFlying

TOND A PF ANNU A L C A LE NDA R

CONTENTS

Travel 98 PRIDE OF PARIS A tour of the City of Light’s hottest new hotel and dining destination, Cheval Blanc Paris.

102 SENSATIONAL SAFARI Two quintessential African safari experiences that ensue delight at every turn.

110 CHECK-IN A showcase of the new luxury hotels that have popped up across Africa.

TRAVEL COLUMN FOUR talks sustainable aviation with industry frontrunners VistaJet.

100 MALDIVIAN MARVEL We visit JOALI’s duo of stunning properties in the Maldives for an art- and natureimbued escape.

106 MARVELLOUS MONTENEGRO A closer look at Porto Montenegro’s latest addition, the modern and inspiring Boka Place.

112

Property & Design 122 BUILDING DREAMS Dressler & Partner details how it’s the perfect building partner for creating dream homes in Mallorca.

129

PROPERTY PORTFOLIO Luxury Portfolio International takes us on a walk-through of an artisan luxury lodge in Cashiers.

124 HOT & HAPPENING Dalesauna shares the latest news and insights in its world of luxury thermal experiences.

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WELCOME

s the end of the year creeps ever nearer and autumn ushers in cooler weather, our latest edition sees FOUR venturing down south to the Mother Continent in search of some African sun and soul. A land rich in cultural heritage and diversity with a wealth of natural resources and a spectacular selection of tourist attractions, there’s no place quite like Africa. From the quintessential safari to a tour of the latest new luxury hotel openings, our travel section sees us exploring the continent’s unique landscapes in all their beauty, starting from page 97. But it’s not only Africa’s breathtaking scenery that we celebrate in this edition. As a melting pot of culture and tradition, the region is also the birthplace of boundless talent, from remarkable chefs to inspiring artists and everyone in between. We hear more about Africa’s culinary gold in our chef ’s section, beginning with Capetonian chef Peter Tempelhoff on page 34. Leading the kitchen of award-winning restaurant FYN, Tempelhoff shares how he melds his native flavours with Japanese techniques to create standout cuisine in South Africa’s already impressive dining scene. Next, Nigerian chef Izu Ani tell us how he’s taking the Middle East’s food industry by storm with his array of successful culinary concepts. In Europe, we talk fine dining with renowned French chef Yannick Alléno before sitting down with founders of Michelin-starred Ikoyi in London to discover how they blend West African spices with seasonal British produce to present a gastronomic experience unlike any other in the city. Of course, pairing good food with a glass of bubbly or an excellent cocktail is a must. So we indulge our palates even further with a special feature on lauded Champagne House Piper-Heidsieck, followed by an exclusive cocktail pairing menu with AKAL Chai Rum’s Fia Rua cuveé and dishes from Chef Patron Jordan Bailey of 2-Michelin-starred Aimsir in Ireland. Our flavoursome journey continues as we travel to Paris, visiting the City of Light’s newest luxury hotel and dining destination, Cheval Blanc Paris. From city to sea, we take a sojourn to the Bay of Kotor in Montenegro before spending some time soaking up the joys of living at JOALI’s art- and nature-immersive properties in the Maldives. Also famous for fusing creativity with the natural environment is South African artist Porky Hefer, who gives us an insider’s look at his striking works in the art feature, starting on page 28. Whether it is in Africa, Europe or the Americas, FOUR finds inspiration across the globe in this edition. Taking the time to celebrate the distinct beauty and talent present in cities around the world has made us find a new appreciation for life’s plentiful treasures, and we hope that the diverse, fun-filled features in this edition have the same effect on you, too.

Clarisse Beeby Chief Editor

Don’t forget to stay up-to-date with news, recipes and features at four-magazine.com or check out our chef’s playlist selection four-magazine.com/spotify-playlist-0521 14

SLOANE INTERNATIONAL DMCC CEO Antioco Piras DIRECTOR Emidio Sessa DIRECTOR OF PUBLISHING Matt Walvish CHIEF EDITOR Clarisse Beeby CONTRIBUTING EDITOR Kate Jackson CHIEF DESIGNER Pieter Stander OPERATIONS MANAGER Barbora Salava SALES EXECUTIVES Lourens Adendorff Mark Sullivan Tim van Niekerk Gareth Ritchie Daniel Jordaan Unit No: 3699, DMCC Business Centre, Level No 1, Dubai, UAE © SLOANE INTERNATIONAL DMCC All rights reserved. All material in FOUR magazine is wholly copyrighted and reproduction without written permission from the publisher is strictly forbidden. Neither this publication nor its contents constitute an explicit endorsement by FOUR magazine of the products or services mentioned in advertising or editorial content. While every effort has been made to ensure accuracy, FOUR magazine shall not have liability for errors or omissions. four-magazine.com COVER Caramel-coated Jerusalem Artichoke Skin, Hazelnut and Artichoke Ice Cream. A dish by chef Peter Tempelhoff of FYN restaurant in Cape Town. Photo by Bruce Tuck. Magazine printed by Berger Printing Services

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THE NEST BY PORKY HEFER. PHOTO BY KATINKA BETSER.

Lifestyle

TRAVEL’S NEW LOOK It’s not surprising that travelling looks different in the post-pandemic world; months spent in isolation has certainly amplified the world’s wanderlust. Insignia explores how the events over the last two years have permanently affected the way we travel.

ost-pandemic, travellers have an obvious – and understandable – aversion to mass tourism. And this is noticeably altering travel trends as we once knew them, compelling the industry to move towards staycations, once in a lifetime adventures, and isolation escapes.

THE WONDERS OF A STAYCATION Due to the pandemic, everyone has had to slow down and take a closer look at what is available on our doorstep. This has led the staycation trend to blossom, with residents looking to travel closer to home, often enjoying new destinations they would have previously overlooked. 18

ABOVE Monkey Island Estate in Bray.

Insignia members based in the United Kingdom have the pleasure of discovering culture, coastline, conservation parks and countryside. In contrast, American members have access to a wealth of local road trip options. Staying local and exploring these opportunities is an excellent alternative to travelling abroad and allows us to experience some semblance of adventure without putting our health (and those we love) at risk. For those in the United Kingdom, we recommend the Monkey Island Estate in the historic village of Bray, Berkshire. The luxury hotel has added six private residences to their accommodation options making for the perfect hideaway for families or groups looking to reconnect.

PHOTOS COURTESY: MONKEY ISLAND ESTATE, VIRGIN LIMITED EDITION & AMAN RESORTS

LIFESTYLE

TRAVELLING WITH PURPOSE Back in 2019, the Louvre made headlines when museum workers walked out on their jobs, arguing that overcrowding made the site dangerous and unmanageable. This is just one example of over-tourism. Other destinations have faced similar issues, such as Mount Everest, the Great Barrier Reef, and California’s poppy fields. In the aftermath of the pandemic, we are seeking to escape to historically less popular – and therefore, less populated – destinations. Additionally, ethical travel options have become a favoured choice. Travellers have become more conscious of locals in communities hard-hit by tourism losses. Recently, Insignia has noticed a surge in booking safari experiences that don’t just approach conservation in the best way possible but have also set a benchmark using their ‘theory of change’ scheme. Mahali Mzuri, located in the world-famous Maasai Mara ecosystem and right in the path of the annual Great Migration, has introduced a programme that will change the lives of locals and revolutionise the safari experience. These are the type of hosts we should be seeking out and supporting. ESCAPES TO THE WILDERNESS In line with travelling both locally and with purpose, nature breaks are rocketing in popularity. After time spent at

CLOCKWISE FROM ABOVE, LEFT The Mahali Mzuri luxury safari camp in Kenya’s Maasai Mara National Reserve; Amangiri, a luxe oasis in Utah’s desert; wedding ceremony at Mahali Mzuri.

home, we are all eager for fresh air and wide-open spaces, somewhere beautiful where we can stretch our legs. The desire for outdoor activities such as camping or glamping has skyrocketed, including those in remote locations like Aman’s ultra-luxe 600-acre Amangiri resort, located in southern Utah’s striking desert landscape. Moreover, spending time in nature is good for mental health and stress relief, physical wellness and development in childhood. As a result, travellers are beginning to appreciate the importance of good health more than before, looking to travel to places where they can fully rejuvenate. ISOLATION HOLIDAYS Above all, travellers are looking to escape to locations that make them feel safe and happy. Despite being in isolation for so long, most people are not rushing back to busy, built-up spaces. Private villas, boats, and boutique hotels are in great demand, especially in rural coastal, lakeside and mountainous locations. There has been a surge in Insignia members booking hotels that provide the perfect combination of exclusivity and service. Hotels like Aman and Four Seasons are favoured as these are premium properties where guests are waited upon by butlers and can enjoy private pools away from other guests. 19

LIFESTYLE

FAMILY MATTERS Exclusive Swiss treatment centre The Kusnacht Practice is making healthcare a family affair. By integrating cutting-edge wellness practices with a family-centred approach, The Kusnacht Practice Family Exclusive Treatment aims to foster sustained health and happiness for families, friends and beyond.

et on the shores of Lake Zurich, The Kusnacht Practice delivers bespoke, holistic treatments to the most discerning clientele. The Family Exclusive Treatment is the centre’s latest offering, specially designed to welcome family members, friends, business partners and relatives on a shared wellness journey. Each individual can select the same or enjoy different medical treatments, depending on their particular objective. Together in the comfort of their own private villa, thewhole family can enjoy the best of The Kusnacht Practice’s Swiss medical excellence to check, analyse and treat medical 20

CLOCKWISE FROM ABOVE Set amidst Switzerland’s striking landscape, The Kusnacht Practice Family Exclusive Treatment welcomes relatives, friends and colleagues to share in the joys of a joint wellness journey; The Kusnacht Practice’s expansive villas come complete with elegant décor and all manner of amenities.

challenges of any kind. From achieving sustainable weight loss to reinforcing immune defences, verifying diagnoses with a second diagnostic or orchestrating interventions, The Kusnacht Practice has all the expertise to make a complete assessment and design and seamlessly implement the right strategy, all under the same roof. Each of The Kusnacht Practice’s treatments is bespoke and delivered with the utmost level of attention. Planned exclusively for each individual, the treatment plans consist of up to 6-8 personalised sessions per day – more than you would have in a month elsewhere. The treatments focus on regaining mind, energy, and body balance, and within »

LIFESTYLE

« as little as one week, the benefits to your health and living comfort can become visible. All treatments are built around the needs of the individual and of the family or group. Maybe one member of the family or group requires specific treatment, and the others are there to provide support while undertaking specialised therapies to improve their own mental and physical well-being. Families can take advantage of a wide range of services, often including a Bio-R weightloss treatment and sessions to support coping strategies, resilience and dealing with stress. The Kusnacht Practice will coordinate everything with no detail overlooked – this encompasses a complete familial, all-inclusive approach. Family members and close friends are often the most critical sources of knowledge as they have firsthand experience with – and fully grasp – the challenges and potential coping mechanisms and strategies of their loved ones. For long-term success, it is also important to implement and embed changes into the family or group system, as this can assist in achieving sustained positive results. Participation in this journey both empowers and educates the group to develop and learn together, helping to reduce feelings of isolation and helplessness. This emotional engagement and shared experience is key to good outcomes for the individual and their family and friends. With two large villas nestled in Switzerland’s stunning landscape, The Kusnacht Practice has built a safe, caring, protected, secure and absolutely private environment, which helps knit families and groups together, hereby fostering recovery. But there is also an emphasis on having fun, with

CLOCKWISE FROM ABOVE, LEFT The light-filled living room in The Kusnacht Practice’s Villa Oasis residence; The Kusnacht Practice’s Villa Mansion residence has its own gym room and outdoor exercise area; private pool at The Kusnacht Practice’s Villa Oasis residence.

communal experiences arranged, including hiking, kayaking, bungee-jumping – if desired – and visiting museums and areas of cultural and historical significance. New hobbies and interests are also encouraged, with cooking, pottery and sewing classes available for all. While staying at The Kusnacht Practice, many clients finally find time to take up hobbies they have always wanted to try but never quite managed to. Its state-of-the-art facilities, located near Lake Zurich and within easy access to the Alps, combine Swiss standards of excellence and cutting-edge, innovative technology with world-renowned medical expertise. Each patient is treated uniquely and privately in their own five-star residence and provided with the highest professionalism, care, and confidentiality standards. Patients and their families and friends usually undertake a completely personalised treatment plan constituting a stay of 4-6 weeks on average. The Kusnacht Practice’s results speak for themselves, with many reporting that their family and friendship groups have become more connected, harmonious, loving and empathetic. The Family Exclusive Treatment is about absolute, dedicated attention and precision, honesty and transparency in a warm and compassionate environment for all.

LIFESTYLE

EVERYTHING IS POSSIBLE From magnificent mega yachts to unique marriage proposals, there is no challenge too great for Fine Living concierge services, as Chief Executive Officer Giannis Stasinopoulos explains…

reece has long been a popular destination for affluent travellers thanks to its year-round sun, friendly people and stunning island scenery. However, as an industry, Greece’s premium travel sector is still relatively new and upcoming — a fact that Giannis Stasinopoulos, CEO of Fine Group, astutely spotted and has undertaken as an opportunity for growth. In 2013, the group’s first company, Luxury Concierge — currently trading as Fine Living — was founded. It is the oldest and largest concierge company in Greece, specialising in unique lifestyle management and bespoke luxury services for VIPs and high-net-worth individuals.

ABOVE Inspired by the famed food halls of Selfridges and Harrods, Fine Foods Collection recently opened a gourmet luxury store in Kolonaki, Athens.

Luxury Concierge started out in Athens at the lavish Arion Resort and Spa, now the Four Seasons Astir Palace Hotel. The initial objective was to provide hotel guests with superb concierge assistance, filling the gap for an offering not yet seen in Greece at the time. The endeavour proved so successful that the company became the exclusive service provider for all the hotel’s high-end customers, successfully attending to the needs of over 2000 of its guests. Gaining quick renown, it wasn’t long before Luxury Concierge rolled out its first-class services across the country and beyond. Over the years, the team grew, the company adopted a new name — Fine Living Exclusive Services — and relocated to the central Athens premises » 25

LIFESTYLE

CLOCKWISE FROM LEFT Giannis Stasinopoulos, CEO of Fine Group; Fine Living offers event planning services, covering everything from weddings and anniversaries to marriage proposals; Fine Foods Collection exclusively represents the world’s finest food and drink brands, establishing itself as one of Europe’s leading gourmet companies.

« it occupies today. Additional representative offices also came into fruition, along with a concept flagship store in Kolonaki where Fine Living meets its sister company, Fine Foods Collection. Fine Living organises almost any conceivable travelbased requirement. This includes reserving and renting villas, yachts, helicopters and private jets, arranging security and hiring butlers — and all, of course, at the highest standard. For instance, PrivatSea has been a proud brand partner for the past eight years, chartering its elegant mega yachts to Fine Living clients. “A significant part of our turnover is in luxury yacht and private jet charter, not only in Greece but across Europe,” says Stasinopoulos. “We have rentals in places such as Saint-Tropez, Sardinia and Marbella, and also offer day cruises with large yachts — which is not easy to do. Usually, requests of such nature come to us because clients know we can do it fast and cost-effectively.” Requests are typically confidential in nature, allowing the well-heeled, well-travelled clientele to enjoy a high degree of exclusivity with experiences such as concerts, museum tours and cooking lessons with top chefs. Adding to this, Fine Living also offers event planning services, covering everything from weddings and anniversaries to marriage proposals. Meanwhile, on the business side, corporate occasions and luxury product presentations can also be arranged. Of course, when money is no object, concierge requests can occasionally veer towards the more outlandish. Stasinopoulos recalls once having to find a very specific guitar in the middle of the night for one client, as well as collecting 500 purple orchids — in just 30 minutes — for a yacht. “Solving challenges is the essence of our business,” he says. “You have to listen to the client to learn their standards, styles and likings, and then prepare something customised to make them feel special. As you can imagine, this is even more difficult when it comes to high-net-worth individuals.” Just as he did in the beginning, over the years, Stasinopoulos has continued to spot further opportunities for entrepreneurship, expanding his repertoire into fashion and cuisine. Representing several sumptuous gourmet brands, the sister company Fine Foods Collection advocates everything from caviar and cheese to foie gras and chocolate truffles, delivering internationally within 24 hours for private customers, hotels, yachts and villas alike. 26

Inspired by the famed food halls of Selfridges and Harrods, Fine Foods Collection recently opened a gourmet luxury store in Kolonaki, Athens. By exclusively representing the finest brands like Petrossian Paris, Joselito and Baron Rothschild Champagne, plus more than 60 international gourmet brands, it has established itself as one of Europe’s leading gourmet companies. Annually, the group also issues the Luxury Edition, a coffee table book themed around international luxury travel. Next year, it will be republished as the Fine Living Guide. Future projects include launching a Fine Foods Collection gourmet deli in one of Athens’ top marinas and inside the Hellinikon project. In addition, the group will launch a duo of pop-up champagne and caviar bars in two airports. Of course, while Fine Living may have been the first company of its kind in Greece, others have since followed suit. Today’s prospective clients may wonder what makes Fine Living special? As Stasinopoulos puts it, timing is everything: “We offer a 24/7 service and A-Z custom-made experiences. That is what makes us unique — we deliver a top service at any time, worldwide.”

Visit finefoodscollection.com or email contact@finefoodscollection.com for more information.

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ART

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NEW PERSPECTIVES Master of vernacular architecture, South African artist Porky Hefer is driving a perceptual shift with his world-class works. Using local systems to create nature-inspired, thought-provoking pieces, the talented creative is putting sustainability-driven African art on the global map. WHAT LED YOU TO THE ARTS? I was a creative director in advertising for many years, but I just saw too many good ideas being thrown away. Clients, or rather big corporations with enough money to invest in advertising, were too narrow-minded and could not evolve organically. You no longer dealt with the owner of a company but rather a marketing executive. So I started on my own because I believed that the process was becoming more important than the product.

ABOVE Bwa Mask 2016, constructed of kooboo cane. Photo by Rudi Geyser courtesy of Southern Guild. BELOW South African artist Porky Hefer. Photo by Antonia Steyn for House and Leisure. OPPOSITE The Nest, a living structure in Namibia designed by Porky Hefer. Photo by Katinka Betser.

I think my strongest point is thinking laterally. I can look at existing systems and see them in a new way. I love inventing things and ideas, using what we know and the systems we have to create progress. I want to inspire people to be brave and invest in themselves. The concept in my work is always very strong and prevalent, and probably what lures you in in the first place. But on closer inspection, the work is very well made and of very high quality. I hand this section over to the experts and give them an opportunity to raise their game and be seen on an international stage. Most people can’t believe what I do for a living. It really is so much fun. WHERE DO YOU DRAW YOUR INSPIRATION FROM? Mostly nature or rather natural life that hasn’t been interfered with by the ego. Also, opportunity – it’s about using what you have at your disposal to survive. This should have a bigger effect and, in turn, help the survival of others. I am also inspired by fostering sustainability. I follow Buckminster Fuller’s philosophy of trying to predict trends rather than following current ones. I find most of my inspiration from nature and looking a little closer at everyday life and the things in our immediate environment that we often take for granted. »

ART

« I am a big believer in, follower and fan of vernacular architecture. We have been building like this for thousands of years, so why change? Animals are vernacular architects, and we can learn a lot from them about materials and form. My father was a keen birder, and we spent many hours of my youth following and studying South Africa’s amazing birdlife. We did regular ritual visits to game farms, and the avians were given as much importance as the big five in my father’s car. Birds and their architecture started me thinking about seasonal, sustainable architecture in functional forms. The experience with natural architecture brought me to discovering and recognising vernacular architecture. More specifically, primitive or aboriginal architecture; indigenous architecture; ancestral or traditional architecture and folk or rural architecture. Vernacular architecture is a class of architecture established on local needs and construction materials, reflecting local traditions. Although this is against the trend of modernisation and globalisation, it makes absolute sense in this day and age. Firstly, because the materials and techniques are entirely sustainable and ‘green’. Locally sourced materials are far more resistant to their environment and bugs. Minimal transport of materials cuts costs and is less harmful to the environment. Local sourcing also stimulates the resident economy. In addition, the use of regional techniques helps preserve local traditions. I really love it when I go to a location and it has a definite sense of place. I believe you should know where you are. Language and culture play a big part in this, but architecture has a very important silent role in creating a sense of place, too. WHAT IMPRESSION DO YOU HOPE YOUR WORKS WILL LEAVE? I hope onlookers are left with a smile and feel energised by the experience. When you climb into or onto the pods, they tend to take you away to another world. Some isolate you, some elevate you, but all give you a different perspective on life for a while. But I hope, most of all, that the audience is given a glimpse of what is possible when you explore the rich traditions of craft, materials, skills and techniques available in South Africa. I want people to appreciate how

BELOW Suckerfish from Porky’s Plastocene – Marine Mutants From a Disposable World collection. Photo by Antonia Steyn courtesy of Southern Guild and National Gallery of Victoria. RIGHT Joyce the Pufferfish 2015, constructed of kooboo cane. Photograph by Adriaan Louw.

we can make our assets relevant in an international context and how beautiful something made by hand can be. DO YOU HAVE ANY FAVOURITE PROJECTS? I love all the pieces I have done, but I would have to say that The Nest in Namibia is by far the most significant work I have done. It’s the ultimate example of a sustainable building respecting its context. DOES YOUR AFRICAN HERITAGE INFLUENCE YOUR WORK? I was extremely fortunate and blessed to spend a lot of my childhood in nature. We would spend most weekends on a game farm near Johannesburg and go on frequent trips to game reserves like the Kruger Park and the incredible reserves in KwaZulu-Natal. It was my father’s way of keeping us entertained and the perfect excuse for absolute silence from four children, especially when we were in a bird hide watching birds. Nature mesmerised me and got my imagination running wild. I felt at home in nature and was always surrounded by animals, wild and domestic. Animals don’t judge you like humans do; animals are honest (although cats can be a bit tricky), and they do what they feel. Mutual respect is a good way to approach any relationship with an animal, bird, insect or octopus. I find nature fascinating. There is so much drama and beauty happening every second. Although social norms are already creeping into their behaviour, animals are largely instinctual; their lives are solely based on survival – eating and breeding to keep their species alive. And all the while dealing with the ever-increasing human population and destruction that is ravaging their natural habitats. WHAT’S NEXT? I want to do a lot of work with local Arlesian artisans and artisans in the immediate vicinity. But also work all around France and Europe to explore the wealth of vernacular design and architecture. I would like to work with international companies designing for them using their local systems and make much bigger structures.

etosha

KING NEHALE

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FOUR CHEFS

PETER TEMPELHOFF FYN, Cape Town

IZU ANI Gaia, Dubai

YANNICK ALLÉNO Le 1947, Courchevel

JEREMY CHAN Ikoyi, London

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EXPLORING ORIGINS Inspired by the abundant and diverse resources of his homeland’s varied landscape, trailblazing South African chef Peter Tempelhoff creates African-inspired, Japanese-accented menus that transcend Cape Town’s already impressive dining scene. P H OTO G R A P H Y BY M I C K Y H OY L E & B R U C E T U C K

PETER TEMPELHOFF

he beginning of Peter Tempelhoff ’s culinary journey dates back to a fateful dinner he had in 1996. A life-changing, seven-course meal cooked by renowned chef Raymond Blanc at The Grande Roche Hotel in Paarl, South Africa, is what inspired him to take on a career in the culinary arts. “Each dish that Raymond cooked was beyond superb – beautifully created, simple and balanced; I told myself that I would like to cook like him one day. There have been other great meals along the way, but none could come close to the meal that affirmed my decision to become a chef. It was the meal of a lifetime!” After a bout of career indecision and a push from a family friend to pursue something he loves for a living, Peter took the plunge and began his chef training in Cape Town at the Institute of Culinary Arts. Subsequently, he was awarded a bursary to study abroad at the prestigious Culinary Institute of America. Following his graduation, he made the trans-Atlantic leap to London and worked his way through a series of Michelin-starred restaurants before returning to Cape Town in 2007. “I have had an absolutely brilliant time over the last 24 years discovering the many joys that this career has to offer. After culinary school, I worked at Bosman’s Restaurant at the Grande Roche Hotel, which was considered the best restaurant in Africa at the time – the only Relais Gourmand restaurant in the Southern Hemisphere. After two years

of learning from the best, I went to England and worked for Marco Pierre White at Quo Vadis under Curtis Stone. From there, I moved to the [British] Midlands to Michelinstarred Hambleton Hall, under Aaron Patterson, whom I must say, remains one of the greatest mentors of mine. “I took a lot from Aaron – he taught me how to get the flavour balance right and to taste everything. Marco also influenced my cooking, as I learnt the importance of urgency in the kitchen at an early stage in my career. “I then worked for Giorgio Locatelli at Michelinstarred Zafferano. After this, I opened a brasserie in London called Automat, which to my surprise, was awarded Top Table in London in 2005 and was also nominated as Restaurant of the Year [by Harper’s & Queen]. After my son was born, we moved back to the Cape, and I worked for a couple of places, including Greenhouse [at The Cellars-Hohenort Hotel] – which we took to the number one restaurant in South Africa and also achieved the same Relais Gourmand award I had been striving for since Bosman’s Restaurant. “I must say that I have been blessed over the years to have the opportunity, mostly through my connection with Relais & Châteaux, to work stages in kitchens around the world. Seeing how these iconic chefs run their kitchens as a guest has helped shape my career as much as any of the kitchens I’ve worked in. I have been honoured and remain eternally grateful to the chefs of these great three-Michelin-starred »

LEFT FYN’s dark-hued interior creates a sultry atmosphere.

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LEFT Wild Cape Rock Oyster, Kei Apple, Cape May. RIGHT FYN’s captivating interior, which includes unique artworks, was designed by Tristan du Plessis.

PETER TEMPELHOFF

LEFT Baked Kingklip, Broad Bean Soy, Crisp Scales.

« restaurants – Maison Pic, Eleven Madison Park, Restaurant Daniel, Le Pres Catalan, Arzak, Joel Robuchon Tokyo and Le Bernardin, among many others – that have graciously opened their doors to me over the years. “Early in 2018, I decided to pursue a dream and open FYN. I have loved every second of this part of my journey so far, and I can’t wait to see what lies ahead.” When FYN – meaning ‘fine’ in Afrikaans – first opened, it was entirely unique in its proposition, especially in the fine dining scene of Cape Town, South Africa’s culinary capital. Now in its third year of being, there is still no other restaurant in the country that serves anything like FYN’s fusion of subtle Japanese nuance with Cape flavours and local ingredients. With Tempelhoff ’s already acclaimed career and breadth of experience, the restaurant’s success was inevitable, especially when combined with the expertise of Service and Beverage Director Jennifer Hugé and the talent of Exeutive Chef Ashley Moss. It wasn’t long before praise came pouring in, both from foodies and the media alike. In 2019, FYN came in at number 5 on the Eat Out Mercedes Benz Restaurant Awards’ list of top ten eateries in South Africa and in 2020, it won the SWISS Innovation award from the JHP Gourmet Guide. FYN has also been on the World’s 50 Best Discovery list for two consecutive years. It’s not only the restaurant’s food that is lauded by critics, though – it has received much revere for its design

too, including winning the 2019 Eat Out VISI Style Award. Envisaged by award-winning designer Tristan du Plessis, FYN’s interiors are a physical manifestation of its cross-cultural concept. Set in a double-volume rooftop space in the historic Speakers’ Corner building in Cape Town’s central business district, the restaurant boasts a luxurious aesthetic without being ostentatious. Dark hues and natural materials create a sultry atmosphere, brought to life by gleaming city and Table Mountain views seeping in from the floor-to-ceiling windows. The central open kitchen is also a major drawcard. It adds a sense of theatre to the experience, which is so graciously guided by the service team’s attention to detail. “It’s a uniquely designed restaurant. Most restaurants don’t want you to look up during your meal, as they believe the focus should be on the plate. In our restaurant, we believe that everywhere a diner looks needs to be inspiring. We want diners to leave having ticked all the sensory boxes: sight, smell, touch, sound and most importantly, taste. “At FYN, the food has more of a focus on ingredients, umami and fermentation. FYN’s food evolved from our desire to allow guests to experience all the flavours and textures of a fourteen-plus dish tasting menu but served in half the number of courses. To achieve this, we looked to Japan’s custom of simple Kaiseki, where many small dishes are served at once on a tray. The idea was to explore South African ingredients and some of our cultural dishes »

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PETER TEMPELHOFF « through Japanese techniques and plating serving styles, ultimately creating a style that was uniquely our own. “I was exposed to Japanese ingredients [and techniques] by the late Relais & Châteaux Grande Chef Frank Zlomke, who spent a decent part of his career working in Singapore and Japan. Despite this exposure and the training I had under his leadership, I still looked at ingredients through western eyes for most of my career. It wasn’t until 2008, after my first trip to Tokyo, that I started applying a more Japanese mindset to my cooking techniques and the results were amazing. My cuisine definitely isn’t traditional Japanese, but Japan’s culinary customs have greatly influenced how I look at my cooking. There is something really exciting about applying this ideology to our local ingredients, and it definitely feels like we are breaking new ground in certain areas. “My inspiration comes from many sources. I like to think that my dishes are inspired by the seasons, culture, society and ingredients. Even accidents in the kitchen are a source of inspiration for me. Some of my first dishes were inspired by dreams and love. I was also greatly inspired by the Japanese chefs I worked with, notably Yoshi Takazawa, whose food is as inspired as it is delicious. “I don’t really have a culinary philosophy, but rather a set of rules which I follow when designing menus and dishes. These rules assist me to keep dishes balanced and exciting; they also allow other chefs to know what I am »

“My inspiration comes from many sources. I like to think that my dishes are inspired by the seasons, culture, society and ingredients. Even accidents in the kitchen are a source of inspiration for me. Some of my first dishes were inspired by dreams and love.”

LEFT The rooftop restaurant is spacious with floor-to-ceiling windows and an open kitchen. RIGHT Perlemoen Chawanmushi.

PETER TEMPELHOFF

LEFT Caramel-coated Jerusalem Artichoke Skin, Hazelnut and Artichoke Ice Cream.

« looking for when they taste and plate their food. The rules are also very simple: flavour over style; fresh is best; every mouthful needs balance – when in doubt, remember to balance sweetness with acidity, sourness with sweetness and bitterness with salt or sweetness; cold dishes need more salt than hot dishes; texture is king and colour is important, as you eat with your eyes first. “The dishes all start in different places, but most of them follow the same journey. It begins with a hero ingredient, then we determine what the best way to get it to the final stage is. Next, we identify which ingredient will best enhance the hero ingredient in terms of flavour and uniqueness, and then we look at the textural noteworthiness of the dish. The last thing we consider is how it is plated, unless the dish is conceptualised in reverse. In other words, if we have a dish that is visually inspired, then this is where we start. “All fresh produce is locally sourced, from farms around Cape Town, and we get our rice from Ishikawa and miso from Odawara in Japan. We are, however, on track to produce our own soya sauce and have already produced our own misos, kombus and gochujangs – we’re trying to keep our imports to a minimum.” Some of these products and flavours take a good few years to develop and produce. All this dedication and timeintensive effort make sense when Peter answers what his recipe to success is: “Hard work, creativity and tasting every damn thing more than once!”

Although boundlessly devoted to presenting a seamless, honest convergence of Japanese and African influences, FYN’s culinary offering is by no means static. In a constant state of evolution, no dishes remain on the menu for too long. “Signature dishes are like anchors; they drag you back when you are trying to move forward,” says Peter. When one considers the scope of indigenous ingredients available on FYN’s doorstep, this eagerness to continually develop new dishes and flavours comes as no surprise. In the Western Cape alone, there are hundreds of edible fynbos varieties and over 700 edible seaweeds. In the restaurant’s current menu, Tempelhoff takes heed of this and showcases an even more profound appreciation of his native land. Motivated by a desire to understand and respectfully showcase the origins of local ingredients and their relationship to the evolution of humankind, the latest dishes provide a window into South Africa’s culinary history. In the menu’s development stages, Peter took time to discover and comprehend the vastly diverse and nutritious foods that fuelled the brain development of early Homo sapiens – from cooking with fire to foraging the shores of Southern Africa over 160,000 years ago for shellfish, seaweeds, fynbos and venisons. Adding this deeper ‘Genesis’ dimension to FYN’s food philosophy has resulted in new dishes that tell the tales of South Africa’s history through superlative indigenous ingredients that are part of the country’s ancestral heritage and, in many cases, available nowhere else in the world.

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PUSHING THE LIMITS Nigeria-born Izu Ani has blossomed into the Middle East’s most prolific culinary jewel. Dedicated to showcasing the world’s varied cultures and cuisines through his food, he brings together happiness and heartfeltness through thoughtful fare delivered with a contagious smile, every time. P H OTO G R A P H Y BY A L I N CO N S TA N T I N, A RT U R B EG A L & B E A RT P R O D U C T I O N

IZU ANI

orn in Nigeria and raised in London, chef Izu Ani spent time learning the classics at Michelin-starred institutions in France and modernist cuisine at culinary hotpots in Spain before relocating to the Middle East in 2010. It was here where he made his culinary mark, credited for bringing a new style and type of cuisine to the United Arab Emirates through award-winning restaurants Le Petite Maison and La Serre. He has since opened six successful dining venues – including much-lauded Gaia and Carine in Dubai – and spearheaded various prolific hospitalityfocused projects in the region. And to think all of this culinary-enveloped greatness stemmed from him joining the home economics class at school to spend more time with his female peers. “Honestly, I chose to study home economics at school as I noticed it was a class full of women, which caught my eye. While that may have been what led me there, when I started cooking my passion evolved, and since then, my love for it has grown. I remember my mother being so proud of everything I made. “After my studies, I worked at a few London hotels and joined Michelin-starred The Square in Mayfair. I then travelled to France and spent six years absorbing everything that French cuisine could teach me. I was lucky enough to work at a number of restaurants, including two-Michelin-

starred La Bastide Saint Antoine and the world-renowned three-Michelin-starred Auberge de L’Ill. After a short stint in Spain and London again, I moved to Dubai to launch La Petit Maison, La Serre, Gaia and of course, Carine. Since a young age, I have always wanted to create with food, and I am so lucky to love what I do. I never take that for granted. “In my early career, I spent a lot of time in France and absorbed everything I could about the culture and cuisine. It is where I met my wife, and it gave me a wider spectrum of knowledge and understanding. From there, I travelled to Spain and offered my services at Mugaritz, one of the world’s best restaurants located in San Sebastián. By working for free, I earned more than I ever expected and learned more than I could have imagined. I believe that in life, we have to invest our time, effort and dedication into ourselves and our passions. “My travels and experiences continue to shape my understanding of cuisine and have enabled me to translate this through the menus I work on. It is important to respect the culture that each dish takes inspiration from, to take our time to learn and understand their traditions. Food is at the core of every country. By understanding the culture, we have the privilege of knowing how to extract the experience and tell each story from the source. “Japan has always been my favourite place to eat. I fell in love with the culture, the respect they have for everything »

LEFT Exterior and interior of Gaia, Chef Izu Ani’s Greek-Mediterranean restaurant in Dubai.

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LEFT Burrata with cherry tomatoes, pesto and rocket at Carine. RIGHT Chef Izu Ani is passionate about using only the best-quality produce.

IZU ANI

LEFT Harissa prawns at Gaia.

« and everyone, which comes through in their meticulousness and detail of food preparation. Their attitude towards food has definitely influenced me – they consider everything; people, tools, ingredients and the environment – every detail is paid fine attention and care. The fish market in Japan stands out as an all-time favourite. The fish comes straight from the sea to your plate and is presented with precision and attention. It is the pinnacle of excellence. My aim in life is to keep adding to my life journey through food and to be able to share this with people who are as keen as I am to explore how we can push the limits of creativity. “The philosophy of who we are binds what we do. There is a cause and effect behind everything in life, a reason for being, for wanting certain things, and this is reflected in our work and our passions. Our values can be seen in everything we create, and I have a very conscious approach to food. I have a responsibility to consider the health and social consequences of our cuisine. Our kitchens and menus are carefully curated to reduce wastage. The spare ingredients from one dish can often be incorporated into another so that we make the most out of our produce and products. “Similarly, when it comes to health, I believe we should enjoy everything in moderation, fuel our bodies with essential ingredients, the best quality meats and fish as well as beautiful fruits and vegetables. Of course, have a burger or a pizza, but enjoy one made with clean ingredients,

cooked with methods that ease digestion and use it to fuel an active and exciting lifestyle. “Having the freedom to create is really important to me; it allows me to keep expanding and growing without the fear of stagnation. We must keep moving forwards; standing still kills creativity. I also love seeing how food can bring people together through mutual respect and enjoyment. Having respect for your ingredients and the people you work with enables you to understand how to bring out the best elements of both. “Our dishes are a constant flow of evolution and information. When developing new dishes and creating menus, we always start with the inspiration – we ask ourselves who is this dish for, why are we creating it, and how and when will it be enjoyed. My culinary team and I work very closely on new ideas, blending different flavours and ingredients, sourcing the best produce and testing and trying until we find the sweet spot. “Every single dish has a different element that I love. We recently launched Izu Burger, and I have really enjoyed reimagining the ‘dirty’ burger, looking at all the possible ingredients and accompaniments of such a staple dish. Where we source the beef from, how we layer it, the creation of the signature sauce, which bun to use and how we present the side of fries. I wanted to challenge the traditional burger patty and instead serve layers of succulent Wagyu beef »

IZU ANI « stacked with melted cheese and signature sauces. It has been a really exciting and dynamic project to work on, and I am really enjoying it. “In this industry, you have to keep learning – absorb information, [pay attention to] trends, experiment, explore everything and challenge the ‘normal’. I am inspired by the ever-changing seasonality of food and how even the same ingredients change in taste throughout the year and around the world. When we work with passion, we can enjoy the art of dedication and practice. By focusing on improving every single day, we can see how much there is to achieve and really embrace the process. I believe that the milestones are often found in the small moments. I find the most pride and pleasure when I am consistent and striving towards my goals every day. This allows me to adapt new learnings and techniques to our menus and offer something new to our guests. “Dubai is a dynamic and ever-evolving city; it makes you feel like anything is possible, which accelerates our creativity. There is a beautiful and inspiring sense of community in Dubai. With so many ex-pats and the welcoming nature of local residents, we have the ability to expand our skills and learn so much more about different cultures, tastes, flavours and people. It is an incredible place to have the opportunity to grow and develop. Dubai enables us to see the world with the eyes of a child, to explore and build our dreams into our realities, and for that, I will always be grateful. »

“Having the freedom to create is really important to me; it allows me to keep expanding and growing without the fear of stagnation. We must keep moving forwards; standing still kills creativity.”

LEFT Gaia’s dining room and terrace. RIGHT Assorted Oshizushi from Kitch-In, chef Izu Ani’s digital culinary concept. (Image by Levent Ozcelik Photography)

IZU ANI

LEFT Cheesecake at Gaia.

« “Two key elements [have led to the success of the restuants] – our team and ingredients. We work very hard to make sure we have the best of both, and I treat both elements with the respect and care they deserve. There is a lesson in every situation, and challenges give us valuable knowledge that we may not have been aware of otherwise. The trick is to pay attention. It is all information, and information is everything. The more we know, the greater our spectrum of understanding, which leads us to better opportunities and experiences. I am very lucky to have such a dedicated team around me, and it is so important that they share a collective vision of what it is that we want to achieve. Knowing that, I can be as creative as possible with the ingredients that come together to make beautiful cuisine and concepts. “I think that the past year has shown us the importance of connection, of interaction and of how important the food and beverage industries are. Eating together is a beautiful ritual that brings people closer, whether at home or in a restaurant. “Restaurants provide us with beautiful memories and experiences. We are social beings; we need to interact, meet, talk, laugh and spend time with each other. Nothing can replace the feeling of dining with friends and family. The rise of delivery concepts gives people more choice and much better options for eating at home, and restaurants create new gastronomical entertainment and cuisine.

“Everything we eat is a reflection of who we are and how we are feeling. When we order at home, we aren’t in the mood to go out and socialise. Our choice of meal and cuisine day to day is often impacted by our moods and emotions. If you feel tired or had a long day, then a home delivery can provide comfort and relaxation and make you feel looked after. “Brands and concepts are constantly evolving to improve quality, dishes and flavours, which gives us more appreciation for the food we eat – we enjoy it. When we enjoy our food, we want to share it with others and spread the happiness it made us feel. I believe that delivery concepts and the restaurant industry will continue to flourish and grow alongside each other. Creativity and culinary trends will be reflected and mirrored within the home and at a restaurant. “We have some really exciting plans for the rest of the year and next year. We are opening a café concept in Dubai Mall, which is a really exciting new project to work on, as well as an incredible new premium restaurant in the Dubai International Financial Centre. We have lots of events and activations for Izu Burger and Kitch-In, and we are working on the global expansion of Gaia, with openings planned in London and Saudi Arabia. As far as goals go – I just want to keep expanding while maintaining our values and quality, continue challenging myself and make people happy with beautiful experiences. It’s what I love and will always love doing.”

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PRIDE OF PLACE From the heart of the French Alps to the most exclusive address in Paris, Yannick Alléno continues to push the boundaries of his native cuisine, no matter where the destination. This culinary mastermind is the top chefs’ top chef, who wows diners and confrères alike with his contemporary, creative and audacious plates of perfection. P H OTO G R A P H Y BY P H I L I P P E VAU R È S

YANNICK ALLÉNO

PREVIOUS Hublot Ambassador chef Yannick Alléno wearing his Hublot Big Bang Unico GMT watch. LEFT Le 1947 restaurant at the Cheval Blanc Courchevel Hotel.

orn in Puteaux and raised in the suburbs of Paris, Yannick Alléno’s life has always revolved around French cuisine. Much of his childhood was spent in the kitchens of his family’s bistros, and it wasn’t long before he was beckoned by the stoves. At the age of 15 he took his first official chef job working under Gabriel Biscay at Le Royal Monceau, and this marked the beginning of a truly incredible culinary career. As a young cook, Alléno cut his teeth at some of France’s best restaurants. From Roland Durand to Martial Enguehard and Louis Grondard, his mentors were veritable masters of the culinary arts. But it was under Grondard that his prowess really came into form, where his maturity and determination emerged and his skills and knowledge flourished. From here, things went full-throttle. He joined the ranks of the culinary elite with his appointment as Head Chef of the kitchens at Scribe, following which the venue was awarded a Michelin Star in 1999 and two in 2002. In 2003 he was hired by Le Meurice hotel, and again he was rapidly awarded two stars in the Michelin Guide – followed shortly by a third. In 2008, the Yannick Alléno Group was born, and the already notable chef set to work on his own culinary projects. Four years later these came into fruition, and Alléno took over the culinary management of the Pavillon

Ledoyen on the Champs-Élysées, the most beautiful and enviable address in Paris. In a short space of time, his restaurant, Alléno Paris, transitioned from new kid on the block to one of the city’s most revered culinary destinations. After seven months, he received a coveted three stars from the Michelin Guide and a host of awards thereafter, including the title of 2015 Chef of the Year by the Andrew Harper and GaultMillau guides. Yannick’s other restaurant endeavours at his Parisian gastronomic group, which include one- and two-starred Pavyllon and L’Abysse respectively, made Pavillon Ledoyen the first independent fine-dining destination globally to have three star-rated restaurants in the 2020 Michelin Guide. All three restaurants held onto their stars in the 2021 edition, too, despite the difficulties brought on by the pandemic. This is a historic and impressive feat for the chef, who still remains humble amid this success. “I am always very afraid of what people think about my food, which has made me try and be very creative with what I make. I work very hard to find something different to go beyond people’s expectations,” the chef explains. Alléno’s partnership with Moët & Chandon is testament to this drive to exceed expectations, creating food that bellows with creativity and flair. Together with Benoît Gouez, Moët & Chandon’s chef de cave (cellar master), »

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« Yannick brings a very special gastronomic offering to diners at Pavillon Ledoyen. Hidden behind a metal trompe-l’œil door in Alléno’s state-of-the-art Parisian kitchen is Inside, a one-of-a-kind chef ’s-table experience rooted in his philosophy of creating daring, curious and technically flawless cuisine. Pairing this with Moët & Chandon’s exceptional wine savoir-faire, Yannick has created an unmatched ode to haute cuisine. “Inside marks the culmination of a longstanding partnership with Moët & Chandon. It was a privilege to experiment with Benoît Gouez – his expertise, sensitivity and passion led me to audacious and generous creations. I imagined this gastronomy experience like a journey through a modern vision of French art de vivre and exquisite champagne savoir-faire,” says the chef. Benoît Gouez has carefully curated a selection of Moët & Chandon’s most refined Grand Vintage Collection champagnes, ranging from 1990 to 2000, that are exclusively available at Inside. The distinctive personalities of these delectable wines – convivial, sophisticated and sometimes mysterious – act as Alléno’s muse, fuelling an unparalleled creative combustion of flavour at his gourmet hideaway. Designed for fine-dining lovers and champagne connoisseurs, Inside can host up to six guests and presents two unique experiences – a gourmet aperitif and

a gastronomy odyssey with no set menu – both built around discovery and freedom. Immersed in Alléno’s sophisticated yet imaginative culinary arena, guests first select their preferred Moët & Chandon Grand Vintage Collection and then, according to the wines’ individual spirit, the chef ’s team will create unprompted, innovative courses based on the inspiration of the moment. One of the most memorable creations to have emerged from Inside was inspired by the maturity, harmony and robustness of the Grand Vintage Collection 1992. With the chef ’s senses enlivened by this tour de force, a mouthwatering dish of crispy butternut-squash ravioli and frangipane drenched in citrus and bitter-almond butter was conceived. From the flavourful food to the exquisite champagne and the elegant décor, the immersion at Inside is absolute, evoking Moët & Chandon’s refined heritage and timeless savoir-faire. Upstairs, in the same history-steeped building, Alléno continues his captivating culinary showcase at his highly acclaimed eponymous restaurant. Surrounded by nature and caressed by the sun’s rays that flood through its innumerable bay windows, the chef treats up to 45 guests to a perfectly orchestrated meal from Mondays to Fridays. In both the grandiose and intimate rooms, where beautifully ornamented antique woodwork is juxtaposed »

LEFT A Moët & Chandon dinner at Yannick Alléno’s Inside, at Pavillon Ledoyen restaurant in Paris. RIGHT Yannick Alléno with Moët & Chandon’s cellar master Benoît Gouez.

YANNICK ALLÉNO

LEFT Crispy bread and cockles.

“I am always very afraid of what people think about my food, which has made me try and be very creative with what I make. I work very hard to find something different to go beyond people’s expectations”

« against avant-garde Louis Cane chandeliers, the chef ’s contemporary and unique cuisine finds its idyllic setting where it can be savoured in all its glory. Each detail, from the immaculate table linen to the sparkling Riedel crystal glassware, flawless Bernardaud porcelain and the specially engraved silverware, has been carefully thought out to further heighten the dining experience. The menu, much like the setting, has been conscientiously devised. Research-based and served in an optimally planned sequence, the dishes are the epitome of the chef ’s self-developed manifesto of contemporary cuisine. From poached duck foie gras in a seashell broth to veal sweetbread marinated overnight with baker’s yeast and

figs with curry marmalade, the plates are artistic, delicate and faultless in technique. Yannick explains the process behind his dish creation: “For me, to think that people wouldn’t have a good time or enjoy my restaurant makes me try really to find a new way of presenting or creating things. In terms of French cuisine, it’s very important to understand the importance of sauces. I have actually created a YouTube video demonstrating some classic sauce techniques because it really is an essential part of understanding the French cooking philosophy. It’s also an essential part and reflection of my own philosophy.” With this, and the chef ’s proclamation that, “Sauce is a verb of French cuisine,” it’s no surprise that the sauce boat has »

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YANNICK ALLÉNO

“At Le 1947 at the Cheval Blanc Courchevel, terroir is very important and naturally dictates a huge part about what we produce and cook with. Being at such altitudes and extremes in weather means that I just can’t create the same dishes in the mountains as I can do in Paris. So we try to work with the land as much as possible and adapt by techniques such as preservation in order to keep dishes interesting all year round”

« pride of place on each table at Alléno Paris, eagerly waiting to add something special to every dish. His food, which respects the integrity of simple ingredients and honours their terroir, is morphed into its chef d’oeuvre form through the addition of the sauces, which, thanks to Yannick’s know-how, can be described as the consummate extractions of flavour. Further south, Yannick Alléno presents an equally-asepicurean affair. A jewel among the peaks, three-Michelinstarred restaurant Le 1947 at Cheval Blanc Courchevel shimmers with the same distinction as its Parisian counterparts. The interiors of this Alpine bolthole, which are the brainchild of interior architect Sybille de Margerie, are sleek and contemporary, echoing the bold spirit of the maison it calls home. A canvas imagined to ignite every sense, the restaurant’s open kitchen sits front and centre, inviting diners as the audience to a remarkable performance of the culinary arts. “When we designed it, we wanted it to have a lot of energy and for it to be a special place. For me, it is a piece of art in itself. We want people to feel like they have really travelled somewhere else during the culinary experience. We try to bring guests something that is really out-of-thisworld,” says Alléno. Of course, the extraordinary ambiance is matched with equally as enchanting cuisine, where the chef brings French »

LEFT Contemporary interiors of Le 1947, designed by interior architect Sybille de Margerie. RIGHT Roasted pike fillet with bone marrow and pepper, yellow wine and a spinach sandwich.

YANNICK ALLÉNO

LEFT Brioche and honey butter.

« finesse and playful innovation to the forefront. Using locally sourced produce, he creates taste adventure after taste adventure, piquing the interest of those with curious palates. “At Le 1947 at the Cheval Blanc Courchevel, terroir is very important and naturally dictates a huge part about what we produce and cook with. Being at such altitudes and extremes in weather means that I just can’t create the same dishes in the mountains as I can do in Paris. So we try to work with the land as much as possible and adapt by techniques such as preservation in order to keep dishes interesting all year round. “A lot of work goes into the menu, which includes six starters, four main dishes and five deserts, but even this changes slightly every year. There is also a tasting menu and a variety of amuse-bouchées to accompany the dining experience. Returning customers that come to eat at the restaurant will not find the same dishes as before,” explains Alléno. Each dish that comes out of his kitchen, whether in Paris or Saint-Bon-Tarentaise, is created using the same core principles. Surprising and as superb in taste as in presentation, Yannick’s palate-lingering creations possess his distinctive, uncompromising interpretation of contemporary French gastronomy. In 2013, he concentrated these values into a formal culinary philosophy titled ‘modern cuisine’. Now a global

food movement, ‘modern cuisine’ describes the chef ’s novel, visionary and singular cooking approach in which he strives to fuse perfect techniques found in emblematic French cuisine with a genuine creative ambition, all underpinned by research. Through study and experimentation, Yannick Alléno continues to work towards modernising the pillars of French cuisine in an aim to unveil its unadulterated core, while tipping his hat to the revolutionary work done by his predecessors in nouvelle cuisine. Much like his own gastronomic journey, this renaissance is one that is rich in flavour, emotion and heritage. But it’s not only the culinary industry that has taken note of Alléno’s passion, excellence and commitment to elevating his country’s heritage to new heights. Luxury Swiss watch brand Hublot has recognised the chef ’s revolutionary and visionary approach, which resonates wholly with their own philosophy. As he embodies the values so dear to Hublot, inviting Yannick into the Hublot Family as a Hublot Ambassador in 2018 was a natural decision and one that the chef himself cherishes for its aptness. “I am truly honoured to have joined the Hublot Family and to represent the culinary arts within this pool of excellence. Our profession often relies on precision timing, and we share with watchmaking the fundamental values of tradition and innovation,” concludes Alléno.

SLOW AND STEADY With exploration and integrity at the core of their food philosophy, chef Jeremy Chan and co-founder Iré Hassan-Odukale talk to FOUR about their London restaurant, Ikoyi. P H OTO G R A P H Y BY M AU R E E N E VA N S

JEREMY CHAN

LEFT The laid back yet sophisticated interior decor at Ikoyi.

aving both entered the world of hospitality rather unexpectedly, Jeremy Chan and Iré Hassan-Odukale have, nonetheless, created something that is born of pure passion and raw talent. Restaurant Ikoyi in the heart of London’s St James’s offers a gastronomic experience that reflects the ever-evolving journey of the lives of its co-creators. “We are a restaurant with an identity, and we want to put our print on things so that they are unique to us and tell our story,” explains Jeremy. “Ikoyi offers a combination of extremely technical, precise cooking and rustic deliciousness. “The food we have is really beautiful, simple and really well cooked. All of the dishes have rustic flavour; they aren’t like esoteric, strange [plates of ] food. It’s an interesting combination between cerebral food that is also hearty, tasty and familiar.” Taking its namesake from the affluent neighbourhood in Lagos where Iré grew up, the restaurant’s concept initially paid homage to the rich food culture of Western Nigeria. However, what began with the bold flavours and spices of West Africa has since matured into a kitchen driven by a slightly more objective, creative reaction to seasonal and, often, overlooked ingredients in terms of context and culture. According to Jeremy, “It’s West African in that it’s Iré’s restaurant. That was the catalyst behind the restaurant and

it’s a nod to his heritage, but the food is a reflection of where we are now in the world, who we are, and what produce we have around us to inspire the menu. “At the beginning, the original dishes weren’t entirely West African either, but they were perhaps a little bit more inspired by tastes and flavours from the region. I think starting out, we had it more in our head that it would be West African because we felt we had to define ourselves in some way.” “I think we felt we had to claim it was West African in order to fill a gap in the market in London, and ultimately because my heritage is West African, but we are so much more than that. We have also evolved so much over the last four years that it just wouldn’t be entirely true to who we are if we just stuck to one region of food,” adds Iré. Working directly with farmers, fishermen and producers, the food remains focused on quality of product, and the spices have been meticulously sourced over the past few years to create a flavour archive (Iré even having personally packed peppercorns in his suitcase to ensure safe passage back to the UK). The kitchen aims to serve this produce in its optimal state, harnessing both the flavour and true nature of the ingredients. As such, the menu frequently changes according to the season and produce availability. “When we reopened in May, the menu was very meat and shellfish heavy, and now we have gradually moved to more fish and vegetables. We also have daily dish changes »

www.sanmarzano.wine

LEFT Ike Jime Trout and Scotch Bonnet Ponzu. RIGHT Reminiscent of the colours of Africa, Jeremy and Iré worked closely with Studio Ashby to create the restaurant’s unique design concept.

JEREMY CHAN « based on produce, but the overall menu changes dramatically every few weeks or so. We have roughly 14-15 servings on the menu, which is printed at the end for guests, but there is no fixed menu,” explains Jeremy. “Even though people might be intimidated by coming to a restaurant with no fixed menu and, therefore, no idea what they are going to be eating, we do guarantee that each dish has big flavour and is tasty and comforting,” Iré comments. “Yeah, those things are really important to us. We don’t want to serve a dish that is so abstract that people can’t relate to it. It’s interesting because cooking for me is taking an abstract idea and turning it into something as tasty as junk food,” says Jeremy. As a result of the care and skill that go into respecting both the product and display of each dish, the food at Ikoyi is exceptional in its visual impact. Having been compared to the artwork of Mark Rothko, Jeremy’s inspired dishes playfully give power to the colour, form and unexpected combinations of the carefully considered ingredients he uses. “Inspiration for our dishes can come from what’s in season or just a sensation or current feeling I have,” Jeremy explains. “Right now, for example, my thinking is very French. I am really inspired by some of the great meals I have had in Paris, and I love the atmosphere of some of the great restaurants in Paris. I love the Parisian confidence, and how much generosity there is in terms of food, so I think that is a real big influence on the current menu.

RIGHT Plantain Caramelised in Ginger and Kelp, Uziza Jam.

“Our personal interests and direction definitely guide the style and focus of the menu, and this tells a very personal tale. Where we are in the year, what’s currently happening, whatever guides our mood will guide the menu – you know, it could be a really hot summer, cold or produce could be scarce. All these factors affect our menu choices.” With this more instinctive and emotional approach to cooking, chef Chan can really explore and experiment with flavour and presentation, which has ultimately become the new defining factor of the unique dishes at Ikoyi. Speaking about the latest offerings on the menu, Jeremy excitedly describes how the kitchen team are enjoying cooking with the season’s fresh fish and vegetables. He says, “One that I really like the most is an aged turbot dish with vanilla, cockles, white Penja peppercorn and turnip sauce. It’s a really white dish in colour, with a clean, pure aesthetic and beautiful produce with unusual flavour combinations. “Another dish I really like is a raw beef serving with an emulsion of clam, caviar and some grilled onions. It’s like a tartare of beef bound together with a clam emulsion, almost like an aioli, but that tastes of sweet clams. On top, we put some really beautiful grilled warm onions, which will offset the cold fat in the beef. This will be served with some caviar and steamed brioche, which has then been roasted with honey butter. It’s all really extreme and indulgent, but at the same time as being fun.” »

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JEREMY CHAN

LEFT Burnt tones and dusty hues create the backdrop to the equally aesthetically pleasing gastronomy. RIGHT Pork Suya.

“We don’t want to serve a dish that is so abstract that people can’t relate to it. It’s interesting because cooking for me is taking an abstract idea and turning it into something as tasty as junk food.”

« It’s no wonder with mouthwatering delights such as these that Ikoyi was awarded a Michelin Star in 2019 and labelled as one of the most “innovative and original restaurants to have opened in the capital in recent times” by the infamous guide. Furthermore, as of September 2021, Ikoyi was announced as the winner of this year’s American Express One To Watch Award. Not only does this award give huge recognition to the restaurant’s gastronomic excellence and innovative offerings, but it is also the first London restaurant to gain this coveted title. Previous winners include global gastronomic leaders such as Lido 84, SingleThread, Disfrutar and Den, placing Ikoyi in good standing amongst its impressive contemporaries. Jeremy and Iré manage to bring new life to classic ingredients in seamless style and with stellar service to boot. What’s more is that their dedication and perseverance to making their brainchild a success has meant that no part of the restaurant’s concept has been left to chance, including the details of the chic yet understated design aesthetic.

“We both creatively directed the interiors of the restaurant with the help of Studio Ashby. We were involved at every step and with every decision. We didn’t want to just take a blueprint of an African-inspired restaurant and use that; we wanted to direct everything from the soap holders to the lamps. The result is that the concept is quite general but comfortable and aesthetically pleasing.” “In some restaurants, you have owners/chefs who aren’t as present in the restaurant, and this massively slows down decision making, but with us, we are very present and working on the restaurant daily, it’s easier for us to change things quickly and directly,” remarks Iré. “Yeah, exactly,” Jeremy adds. “We’re not too proud or egotistical. When mistakes happen, we try and learn from them, we don’t ignore them. We know that we will never be perfect, so we need to stay on top of things. I think by not being complacent, we have created such a solid foundation. I think caring a lot about the restaurant and not just thinking it can run itself has also helped us »

JEREMY CHAN « continue. We work really hard to make sure the team takes up the spirit of this work ethic; following up on things quickly, paying attention to details, communicate and remedy issues quickly etc., and I think this is what has propelled the restaurant.” It could be said that Ikoyi has been a lesson in patience and trust for the pair since it opened in 2017 because it certainly has been on a journey. Having had a complicated start due to being labelled a West African restaurant, it then shot to fame a year later after redefining what truly matters in a restaurant setting. Riding high on this wave of success, the restaurant garnered its first Michelin star and became highly prized on the gastronomic circuit before everything was abruptly halted due to the pandemic. “I think our success has been based on the fact we only have one restaurant. During the pandemic, we were able to stay open because we didn’t have to deal with a sink of unemployment, furlough, a huge team, multiple marketing strategies, online business strategies, takeaways or deliveries. You know, we didn’t have to deal with that because we only have the one restaurant, and that means we can really do it well and not be spread too thinly,” says Jeremy. “We reopened in May and have been doing well, but we are sort of starting from zero in terms of getting back into the swing of things. Our goal moving forward post-pandemic is just to get back on track, keep paying staff and ensure

RIGHT Blackcurrant, Banga and Malt.

the customers are happy, all while making the business profitable,” adds Iré. As a surviving restaurant of the last couple of years, it really pays testament to the pair’s work ethic and focus to have come out the other side with renewed enthusiasm for the future and showing no signs of stopping. “My personal view is to do your absolute best in every aspect,” states Jeremy. “Give the best quality, offer the best service, add your own original stance and stick to that, refine it and be consistent. If you try and anticipate big cultural changes, then you become a bit all over the place and don’t gain customer loyalty or consistency. “We’re four years in now, and we have guests that have been coming since the beginning, and those customers have seen how hard we have worked. They really understand what we have achieved and how we have evolved and are coming back to be blown away by what we’ve done. “Having a loyal client base is what really matters, and if you continue to build those kinds of relationships, then you will really be understood for your integrity and honest hospitality rather than trying to stay in the marketing ratrace, which, in my opinion, doesn’t have much longevity to it. “I think what Ikoyi really stands for is all about being the tortoise and not the hare.” Refreshingly uncompromising, relaxed and innovative, Ikoyi is a vision into the future of fine dining that we can all look forward to.

IN THE TRANQUILITY OF NATURE

Enjoyable Moments in Gstaad The Destination Gstaad offers guests everything that is good for them beginning with relaxing in the beauty of nature, winding down during a hike or visiting one of the first-class spas to be pampered from head to foot. Culinary highlights can be enjoyed on sun terraces with magnificent views or as the guest of a star chef with a gourmet menu. A few carefree days in the destination – and already the world has slowed down. In Gstaad you experience the stillness of nature in a very special way. While hiking, your eyes sweep over nearby mountain peaks, the scent of fresh flowers is in the air and the rays of sun warm your face. Local products served in a cosy hut invite you to take a break on the mountain. Down in the valley, top chefs spoil guests with culinary highlights. To find out what autumn in Gstaad has to offer, visit www.gstaad.ch/autumn.

PICNIC IN SECLUDED SPOTS A trip into nature provides guests with a renewed sense of energy. The new Gstaad Picnic Basket is the perfect companion. It’s filled with local products and can be borrowed or bought in different shops and in the tourism office. If you would like to spend even more time in nature, the practical Gstaad Picnic Backpack is your perfect fit.

TASTING HISTORY Since the Roman Empire, Prosciutto di Parma has been world-renowned for its sweet, delicate flavour and buttery texture. A purely Italian product, this special ham is made using age-old traditions passed from generation to generation, providing an authentic taste of history.

he history and region of Prosciutto di Parma production distinguish it from other prosciuttos in the world. A geographically protected food, Prosciutto di Parma can only be produced from the hind legs of specially selected heritage breed pigs raised in 11 regions of Italy. The pigs must be reared according to the highest standards as set out by the consortium, on which they are monitored, inspected, and traced. Prosciutto di Parma producers are only located around Parma, within the Emilia-Romagna region of Italy, where the mountain air is sweet, dry and aromatic. The traditionally made, cured ham is prepared with only two natural ingredients: Italian pork and the skill of master salters. No preservatives or additives are permitted. Long-standing production techniques and slow curing for a minimum of 12 months in the ideal environment are what allow this beloved delicacy’s traditional and unmistakable sweetness and flavour to develop. Prosciutto di Parma is one of the select food products certified with a Protected Designation of Origin status, 82

ABOVE Prosciutto di Parma can only be produced in the hills surrounding the Italian town of Parma in the Emilia-Romagna region of Italy. BELOW Prosciutto di Parma contains many mineral salts, vitamins and easily digestible proteins.

awarded since 1996. This designation protects both producers and consumers by distinguishing between authentic products and counterfeits. As such, Prosciutto di Parma can only be produced in the hills surrounding the Italian town of Parma in the Emilia-Romagna region of Italy, where the climatic conditions are ideal for natural

TASTING NOTES

curing. As a Protected Designation of Origin product, it has to follow strict production regulations. All aspects of the production process are overseen by the Consorzio del Prosciutto di Parma. Set up in 1963, it is an organisation of producers who use the traditional processing method to safeguard and promote the highquality characteristics of Prosciutto di Parma, its tradition and values. Nowadays, the Consorzio associates 140 producers of Prosciutto di Parma. Prosciutto di Parma is a completely safe – and delicious – food product. The name “Prosciutto di Parma” is strictly reserved for hams bearing the Ducal Crown, the indelible and unique mark given at the end of the ageing period. However, the final branding is only the last step in a lengthy, step-bystep identification process that makes it entirely traceable.

CLOCKWISE FROM ABOVE, LEFT Prosciutto di Parma being cured in a specially controlled environment; thin slices of delicate, buttery Prosciutto di Parma are perfect for any dining occasion; Prosciutto di Parma pairs well with a variety of flavours.

Prosciutto di Parma also possesses high nutritional value. It contains many mineral salts, vitamins and easily digestible proteins, making it a tasty food suitable for everyone, including children, sportsmen and the elderly. With its full-bodied flavour and silky texture, Prosciutto di Parma is a world-class speciality food suitable for any occasion. Most often, paper-thin slices of Prosciutto di Parma are served at room temperature. There is no need to remove the fat band around each slice as this helps give the ham its balanced flavour and texture. Prosciutto di Parma is wonderful on its own or can be easily added to many foods to complement its flavours. Of course, a few slices of Prosciutto di Parma are a must-have for charcuterie boards! The Italian delicacy is ideal for use in a classic antipasto – simply arrange the Prosciutto di Parma on a plate accompanied by bread or fresh fruit such as melon or figs. For a light and moreish lunch, make an Italian-style panino by layering slices of Prosciutto di Parma on a crusty roll with fresh mozzarella, tomato slices and a dash of olive oil. To create an elegant salad, top mixed greens with slivers of Prosciutto di Parma. With its unique flavour profile, Prosciutto di Parma also makes a fantastic cooking ingredient, so don’t be afraid to experiment. It adds personality to pasta and imparts a delicious flavour when wrapped around fish, chicken and vegetables cooked in the oven. It also pairs spledidly with sparkling or fruity white wines. From Italy to your table, there is no more authentic taste of history than perfectly cured, melt-in-your-mouth Prosciutto di Parma. 83

WINE CRUSH

PIPER-HEIDSIECK: LOVE AT FIRST SIP Celebrities, nobility, imperial courts and convivial imbibers – everyone has felt the love, joy, and revelry when sipping on Piper-Heidsieck’s divine bubbles. Built on a legacy of encounters, passion and tenacity and encompassing a philosophy of audacity, innovation and continuous improvement, there’s much more to this Champagne House than meets the eye, or lips, for that matter.

ith Marie Antoinette as PiperHeidsieck’s first ambassador, the now globally revered Champagne House’s success was inevitable. Deadset on creating a Champagne fit for a queen, founder Florens-Louis Heidsieck laid the foundations for what would become one of the world’s best Champagnes back in the 1780s. Now over two centuries old, the historyrich, innovation-forward brand has amassed numerous accolades since its fateful encounter at Versailles, including the most recent title of Best Champagne House of the World at the Best Wine of the World Competition 2021. The House’s Chief Winemaker Emilien Boutillat also won the International Wine Challenge Sparkling Winemaker of the Year 2021 award – an honour Piper-Heidsiek’s Chief Winemakers have been lauded with nine times since the beginning of the century. Going back to its origins, it was love that first brought the House into being, and it is this same emotion the defines the brand to this day. Crafted with care and attention, from the growth of the grapes to the ageing in the cellars and the careful blending of each cuvée, every bottle is an expression of Piper-Heidsieck’s dedication to uncompromising quality.

OPPOSITE Chief Winemaker Émilien Boutillat. ABOVE Piper-Heidsieck, known for its signature red label, has fostered its reputation of international wine excellence well beyond the borders of France.

At the helm of its wine craft is Émilien Boutillat, a native of the Champagne region whose experience and expertise continues to lead the House on its path to excellence. Fuelled by a dynamic approach and guided by his desire to balance tradition with trailblazing distinction, Émilien boundlessly strives to improve the eminence of PiperHeidsieck’s wines at every turn. Working hand in hand with all production areas, his aim is to realise and magnify »

BELOW Depiction of Florens-Louis Heidsieck presenting his Champagne to Marie Antoinette in 1785.

WINE CRUSH

CLOCKWISE FROM ABOVE, LEFT Piper-Heidsieck’s vineyards in Champagne; Piper-Heidsieck’s Tasting Committee; the HORSSÉRIE 1971 presented in a solid-oak gift box.

PHOTOS: MICHAEL BOUDOT; ROLF BICHSEL & JACQUES DIEPPEDALLE

« the grapes’ full potential, creating the perfect blends year after year. The results of his efforts and knowledge are presented in his elegant and refined wines that are bold yet delicate, possessing a harmonious balance of minerality and generous fruits on the palate. Taking over the reins from his predecessor, renowned winemaker Régis Camus, in 2018, Émilien is one of the youngest winemakers among the larger Campagne houses. But his youth is no gauge for his skill – raised in his father’s Meunier vineyard, Émilien has extensive experience working with wineries in Chile, New Zealand, South Africa, California, and Bordeaux. Plus, he holds a duo of degrees in oenology and agricultural engineering. More than just experience and education, Émilien possess something more elusive – unmatched foresight and a deep connection to the terroir. In line with Émilien’s future-focused vision, Piper-Heidsieck invested in a “VitiBot” – a robot that uses artificial intelligence to maintain the soils and flora around the vines – which has put the House well ahead of its peers in revolutionising the Champagne industry. His unwavering dedication to sustainable viticulture sees him implementing environmentally-conscious practices into each phase of the winemaking process. This includes encouraging biodiversity in the vineyard through controlled grass growth around the vines, beehive installations and tree replanting; negating the use of pesticides and herbicides; minimising water and electricity wastage on-site and decreasing the carbon footprint of the entire supply chain. But with Piper-Heidsieck’s eyes set firmly on the future, one must not think that the House has lost sight of its past. A history that brims with grandeur and effervescence cannot soon be forgotten, especially when so deeply rooted in the immortal arts. From cinema to music, fashion and even the culinary arts, the bonds between Piper-Heidsiek’s bubbles and culture have always been covalent. Since 1933, when a bottle of Piper-Heidsieck appeared in Sons of the Desert, the debut film of Laurel and Hardy, the House has continued to loyally support the enrichment and preservation of film heritage. Not only was Piper-Heidsieck the official Champagne of the International Cannes Film

Festival for more than two decades, but this year marks the seventh year of a long-term partnership between the House and the Academy of Motion Picture Arts and Sciences. Most recently, Piper-Heidsieck was the sole Champagne served at the 93rd Academy Awards®. Marking another iconic milestone in the brand’s history is the unveiling of the Piper-Heidsieck HORS-SÉRIE collection. Uncorking the past by creating a connection between current Chief Winemaker Émilien Boutillat and the cellar masters who came before him, every ultra-limited edition in this exclusive collection will showcase the diversity of the terroirs, people, and the expertise garnered over several generations of Champagne production. Every HORS-SÉRIE cuvée will be different from one another and will stand out for its uniqueness, whether it is the time in the cellar, a singular blend or unique sourcing. The first edition in this collection – due to be released this year – is the HORS-SÉRIE 1971. A reinterpretation of a vintage blend dating back 50 years, Boutillat has used his creativity to guide the dosage in this cuvée, which has delivered a complex yet fresh, golden-hued Champagne with intense aromas and spiced notes. The 1971 cuvée is a testament to the Chief Winemaker’s steadfast mission to create wines that seamlessly preserve and convey the House’s history and treasures. Only 2021 bottles of the HORS-SÉRIE 1971 were produced, each of which is distinctive in taste and individually numbered, expressing a new, bold youthfulness that upholds the signature of the Piper-Heidsieck cuvées.

GAMING OUT OF THIS WORLD. TRULY OUT OF THIS WORLD. About a million years ago a planetoid travelling through space landed in northern Sweden. Pieces from this extraordinary meteorite have been carefully selected and incorporated in ”The Muonionalusta Meteorite Set”, finding its place among the finest diamonds, gemstones and other rare materials. Made by the best and most skilled craftsmen. Combining creativity and ingenuity. Resulting in the the finest gaming chips available on earth.

– Customized solutions for unique clients.

W W W.S TA H L S T R AU S S.C O M

Meeting of Meticulous Minds

PHOTOS BY JULIA DUNIN

are and robust, this is what defines AKAL Chai Rum. An expression of a unique family legacy, it holds the title of the world’s first botanical rum and lives up to its name as a global industry leader on all fronts. Focusing on ground-breaking innovations in rum craft, AKAL Chai Rum combines the art of the spirits distiller with the art of the parfumier in a production process recognised as a trade secret by the Government of Trinidad and Tobago – only the second to be acknowledged as such. Drawing on the heritage of its founder, the rum’s warmth is coalesced with high-altitude Indian teas and floral nuances to inform a rich and deep flavour profile. With Trinidad and Tobago’s distinctive flora and fauna giving rise to fermenting yeast that creates a remarkable spirit, AKAL Chai Rum honours its native terroir in all its glory. After ageing in American oak barrels, the flavour development is ushered even a step further; the one-of-a-kind botanical cuvées are then aged in Ireland’s mild, coastal climate, along the Wild Atlantic Way. AKAL Chai Rum uses its self-developed, exclusive “Méthode Sillage” to complete the ageing, during which the rums are tempered to release surprising notes. And it is these surprising notes that inspired the team of two-Michelin-starred Aimsir to create an earth-inspired, flora-imbued cocktail pairing menu that highlights the sublime, complex flavours of AKAL Chai Rum’s Fia Rua cuvée while still celebrating local Irish produce. Aimsir’s Chef Patron, Jordan Bailey, guides us through this meeting of meticulous minds… »

PICTURED (LEFT TO RIGHT): Kevin Hegarty, Mixologist of Aimsir; Jordan Bailey, Chef Patron of Aimsir; Eoin MacHale, House of AKAL Brand Ambassador, Ireland.

PAIRING 1 DISH

Frozen Young Buck blue cheese, black onion, fermented Black Bee honey, young sunflower shoots and toasted seeds. COCKTAIL

Fia Rua rum, Killahora Pom’O apple aperitif, demerara sugar and burnt honey bitters. PAIRING NOTES

“Bittersweet apples liven up the frozen blue cheese on your palate; meanwhile, the spiced notes of the AKAL Chai Rum collude with the nutty and buttery notes of the toasted sunflower seeds. The fermented Black Bee honey brings everything into unison as it accentuates the burnt honey bitters and the black onion to produce a soft and beautifully balanced combination.”

PAIRING 2 DISH

Heritage carrots caramelised in their own skins, chamomile caramel and a salted sheep’s yoghurt ice cream. COCKTAIL

Fia Rua rum, Off the Cuffe Irish bitters and bronze fennel anisette. PAIRING NOTES

“The bronze fennel’s subtle aniseed notes work wonderfully with the caramelised heritage carrots along with the chamomile caramel. The salted sheep’s yoghurt ice cream contrasts the overall herbal nuances of the drink.”

PAIRING 3 DISH

Monkfish cheek cooked in brown butter served with pickled crown prince pumpkin, sea buckthorn and a hazelnut miso cream. COCKTAIL

Fia Rua rum, Irish pot still whiskey, bitter liqueur and Off the Cuffe Irish bitters. PAIRING NOTES

“The tropical sea buckthorn philanders with the spices present in the AKAL Chai Rum whilst the bitterness of the liqueur helps cut through the richness of the dish. Throughout all this, the heavy pot-still character of the whiskey helps carry forward a lasting finish.”

PAIRING 4 DISH

Salted chestnut ice cream with a koji cookie crumb, marigold petals and a sauce of roasted dandelion root. COCKTAIL

Fia Rua rum, rose-infused Black Twist Hard Coffee, Achill Island sea salt and demerara sugar. Served in a custom ceramic set crafted for AKAL Chai Rum by Hanako Nakazato, a 14th-generation master potter from Japan’s most prestigious pottery dynasty. PAIRING NOTES

For more information about AKAL Chai Rum, visit chairum.com or contact sales@smaks.com

PHOTOS BY JULIA DUNIN

“The Hard Coffee rose infusion is accentuated by the roasted dandelion root sauce whilst the sweetness in the drink contrasts the salted chestnut ice cream. The koji crumb rounds the dish off with a charming and buttery finish.”

FOUR PROMOTION

A NEW ERA FOR LUXURY CHALET RETREATS After the year we have all had, the Chalet Edit believes everyone needs a little pampering – to be looked after as if they are family.

ere at the Chalet Edit, we are hailing a new era for luxury chalet retreats. We understand it’s not just about finding and booking the perfect luxury chalet. Although, we do have over 400 of the finest luxury chalets across Europe to choose from. Our focus is on offering a truly ‘personalised experience’ for every client from the moment they connect with us to the moment they return home. We impart our local knowledge and advice to create enjoyable, hassle-free private chalet escapes, with luxury as a standard. Picture secret alfresco dining with champagne and canapés served from your private ice bar, idyllic hot air balloon rides above picturesque mountain resorts or heliskiing the most spectacular descents in the Alps. We curate it all. Think of us as your ‘little black book’ of luxury ski escapes. 96

ABOVE Bella Coola is the ultimate luxury chalet with impressive interiors to match. Set back from the road on Chemin de Clambin in the heart of Verbier. LEFT TO RIGHT Chalet Bella Rocca, Verbier; Luxury Chalet Staff; Chalet Marmottière’s Private Hot Tub.

Are you longing to visit the mountains? Contact us to start creating your dream luxury ski chalet experience now.

The Chalet Edit – For the Discerning Winter Traveller +44 (0) 208 133 1130 • info@thechaletedit.com www.thechaletedit.com

SUSSURRO, MOZAMBIQUE

Travel

TRAVEL COLUMN

JETTING AHEAD With its latest sustainability agenda, VistaJet again attests to why it is at the forefront of global business aviation. By committing to carbon neutrality by 2025, the company has pledged to be and do better for the environment, a staggering 25 years ahead of the current industry goals.

istaJet is committing to and spearheading the call for change in aviation and its effect on the environment. The business aviation frontrunner has pledged to work with – and push – the industry to go further than the current goal of a fifty-percent reduction of emissions by 2050, as set by the civil aviation industry bodies, International Air Transport Association (IATA) and the global business aviation community. Aviation plays a crucial role in driving the global economy as well as connecting people and countries around the world. VistaJet acknowledges that while impossible to imagine a world without air mobility – especially as travel continues to be a necessity for many companies, particularly in the redevelopment of businesses post-pandemic – it is imperative that simultaneously, every effort is made to protect the environment. In 2020, over eighty-percent of VistaJet Members offset carbon dioxide emissions relative to their flights’ fuel consumption in partnership with South Pole, an award-winning project developer and global provider of climate action solutions. By offering its clients a means to compensate for the impact of their footprint, VistaJet has and continues to support an industry-wide push for a greener recovery and channels necessary finance to projects that help reduce emissions and improve livelihoods. In a further showcase of its dedication to a greener future, in 2020, VistaJet also partnered with SkyNRG, a pioneer and a global leader in Sustainable Aviation Fuel (SAF), to be the first to provide global access to SAF for business aviation. Among other product and service innovations, VistaJet introduced the Global 7500, the first business jet with an Environmental Product Declaration; optimised its flight routes to reduce fuel consumption; invested in artificial intelligence technology to optimise

CLOCKWISE FROM OPPOSITE VistaJet has pledged to be carbon neutral by 2025 – a staggering 25 years ahead of the current industry goals; VistaJet has introduced a host of product and service innovations in an aim to reduce its carbon footprint; in 2020, VistaJet partnered with SkyNRG, a pioneer and a global leader in Sustainable Aviation Fuel (SAF), to be the first to provide global access to SAF for business aviation.

fleet management; implemented a fuel-efficient booking system; moved to renewable energy use on the ground; and drove sustainability awareness and conversation among its clients and the aviation industry as a whole. While offsets, SAF and the implementation of a few technical innovations are the current and available options to reduce its carbon footprint, VistaJet, together with its partners, the industry and its clients, will continue to actively seek and invest in new developments to help push the current boundaries in environmentally conscious air travel. To meet its goal of becoming the first carbonneutral business aviation company by 2025, VistaJet will continuously look to new technology and innovations to further reduce its greenhouse gas footprint in line with the latest available science. The VistaJet sustainability program and innovation approach will also serve as a blueprint for all other Vista Global group companies and its key partners. Thomas Flohr, Founder and Chairman of VistaJet adds: “Since the inception of VistaJet 17 years ago, we have always looked to the future, innovating and driving change within our industry. We have taken on the challenge to establish and promote a more efficient and sustainable way of flying. This is why, together with our partners and clients, we have been developing and adopting best practices and innovative solutions. Our model itself is the most effective in focusing on utilisation and a shared fleet concept; and adoption of more sustainable aviation fuels, and smarter, more economic aircraft. The industry as a whole must step up to combat climate change and its impact today — it’s the right thing to do and we all have to act now.” 99

PARISIAN LEGACY Coming full circle, Cheval Blanc has opened its first city residence in the heart of Paris – the renowned luxury hospitality group’s birthplace. As is characteristic of the brand, space, views, indulgence and refinement are in abundance here, and are presented with the utmost poise and precision.

ith only 72 exclusive rooms and suites, Cheval Blanc Paris – which officially opened its doors on 7 September 2021 – has the makings of an unmatched private haven where friends, families and lovers meet to enjoy the convergence of historical grandeur and modern effervescence. Remodelled by architect Edouard François and with interiors by renowned architect Peter Marino, every facet of the newest Cheval Blanc Maison – from the architecture to the fittings and the amenities – is nothing short of extraordinary. Set within an emblematic Art Deco building on the banks of the Seine, the property’s style reflects that of a Parisian residence, which has been brought to life with the help of exceptionally skilled artists and craftsmen. Every item of furniture has been custom made, and each object specially chosen. Nothing was left to chance – from the ten-plus types of marble to the graphic embossing in an array of subtle mineral hues, every aesthetic element has been purposefully selected to create a spirited space bursting with French glamour and charm. In homage to the City of Light that it calls home, diverse lighting has been incorporated throughout the property to create various moods. From bright rooms and suites encased in floor-to-ceiling windows to the gently radiating 100

ABOVE Large bay windows frame sublime river and city views at Cheval Blanc Paris. BELOW The Paris Maison is Cheval Blanc’s first city residence, and is located in the heart of the brand’s birthplace.

spa luminaires that create a private-apartment feel and reflective wave mosaics in the swimming pool for an added touch of fun, lighting is an integral element in the Maison. Another defining factor is the sense of space, highlighted in the 1000-square-meter private apartment with its own pool, spa, lift, and duo of expansive, interconnected suites. The unmatched views afforded by the hotel’s privileged position is also a point of continuous focus. Thanks to its

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CLOCKWISE FROM ABOVE, LEFT Chef Arnaud Donckele; natural light floods into the hotel’s beautifully-appointed rooms and suites; brasserie meals can be enjoyed overlooking the Seine on the spacious terrace; views of Paris from the hotel.

chic department store. Or simply stop to admire the artwork exhibited in the hotel, where Sonia Delaunay paintings cross paths with works by Claude Lalanne, sculptures by Philippe Anthonioz, canvases by Vik Muniz, and pieces by Laurence Montano. From art curation to art de recevoir, everything at Cheval Blanc Paris is done masterfully. With an ethos guided by inspiration, accompaniment and discretion, this contemporary and elegant Maison embodies the French art de vivre at its pinnacle.

PHOTOS: ALEXANDRE TABASTE, VÉRONIQUE MATI AND GIANNI VILLA

all-bay-window façade, the immersive panoramas of the glittering city permeate throughout the hotel. At sunset, the views are even more staggering when experienced from the 650-square-meter, landscaped terrace. More than just an address, Cheval Blanc Paris is a destination in itself, dedicated to creating true epicurean harmony. Suspending time to forge everlasting moments of enjoyment, the hotel speaks to – and conquers – all the senses. Celebrated French chef Arnaud Donckele – who leads three-Michelin-starred restaurant Vague d’Or at Cheval Blanc St-Tropez – helms the first-floor gastronomic restaurant at the Paris Maison. Here, he brings subtle flavours to the fore with a palette of unforgettable mouthwatering delicacies. On the seventh floor, adjacent to the spellbinding, Edenlike terrace, the all-day contemporary brasserie Le ToutParis revives the most authentic joys of eating. At Table de Partage, private dining is taken to new heights as guests are invited to savour, taste and discover superlative cuisine in an intimate setting with family and friends. From long lunches on the terrace to hours spent soaking in the bubbly foam of a Dior-Spa perfumed bath, Cheval Blanc Paris’ relaxing mood beckons guests to linger a little longer. Relish in moments of calm at the ultra-luxe spa with its gently rippling swimming pool, state-of-the-art exercise facilities and six treatment rooms made for the most bespoke rituals. Or enjoy time to yourself as you saunter through the halls of the entirely renovated Art Nouveau La Samaritaine building, which also doubles as a

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STATE OF THE ART Effortlessly weaving together hospitality, art, gastronomy and well-being, the JOALI brand is all about sharing the joys of living. From the art-immersive island retreat of JOALI Maldives to the nature-imbued wellness haven of JOALI BEING, each of the brand’s properties showcase an unparalleled offering amidst the Maldivian archipelago’s paradisaical setting.

et on the pillowy shores of Muravandhoo Island, cushioned by gently swaying emerald palms and encircled by brilliant blue waters, the 73-key JOALI Maldives envelops guests in a rich – and remarkable – sensory journey. Tranquillity, comfort and laid-back luxury characterise the sustainability-forward resort, which prides itself on celebrating nature and its pristine Maldivian locale. With their thatch rooves, wooden accents and natural hues, glamour distinguishes the individually conceived villas. Each overwater and beach dwelling features an array of the finest facilities, including sumptuous bedrooms, large living spaces, outdoor showers, infinity pools, dressing rooms and veranda cabanas. Plus, they come complete with a host of artisanal amenities, curated in-room 102

ABOVE The striking arrival jetty at JOALI Maldives designed by architect Cüneyt Bükülmez of Istanbul-based firm Atölye4n is one of the many artistic elements at the resort and is inspired by the rising and falling motions of the ocean.

bookshelves, thoughtful design elements and deluxe objets d’art. Designed for easy-going, communal island living with loved ones, JOALI Maldives’ two residences are the pinnacle of opulence. Pools, kitchens, multiple living areas, saunas and steam rooms – the duo of oceanside homes offer all manner of luxuries in an abundance of space. Much like the villas and residences, the dining options at JOALI Maldives have all been thoughtfully devised. Presenting a plethora of options for guests to indulge in, there are four restaurants and one bar on the island, plus a wine cellar and various destination dining options. From traditional Nikkei Japanese cuisine in a refined setting to leisurely alfresco dining in the Chef’s Garden; interactive, personalised culinary experiences at Her Kitchen; bellisimo

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Italian cuisine at Bellinis and creative cocktails on the beach at Mura, there’s an abundance of fine food and drink to choose from. Continuing with sensory experiences, JOALI Maldives presents a true feast for the eyes with its exceptional display of art and design. Thirteen artists were commissioned to create unique pieces that are incorporated throughout the resort, many of whom worked with local artisans to produce marvels that fuse sculpturing with design. Whether in the villas, restaurants, spa or on the beach, the stellar works have been seamlessly integrated to conjure a nuanced sense of place while paying tribute to the surrounding environment. This includes pieces such as Porky Hefer’s charming heron chair at Mura that honours the Maldives’ national bird or the striking coral sculpture by Zemer Peled that stands tall at the JOALI Spa by ESPA. Many of the artworks are as functional as they are beautiful, too, like the vibrant Club Tropicana table at Mura designed by Misha Kahn, which fosters social connections over shared meals. Adding even more profound meaning to the artworks, the carefully curated collection goes beyond aestheticising the Maldives’ idyllic scenes – many of the pieces also demonstrate the importance of marine ecology and conservation to the island and its inhabitants. But JOALI

CLOCKWISE FROM ABOVE, LEFT Mura restaurant at JOALI Maldives; the Manta Ray structure designed by South African artist Porky Hefer is but one of the idyllic destination dining spots at JOALI Maldives; 3-bedroom Ocean Residence with 2 pools at JOALI Maldives; living room in the Sunset Luxury Water Villa at JOALI Maldives.

Maldives’ passion for environmental protection doesn’t stop there – the resort also has an in-house Reef Restoration Programme that supports the natural recovery of the island’s surrounding reef ecosystem. This is especially significant since the Raa Atoll in which JOALI Maldives is situated is one of the largest and deepest in the world. The Reef Restoration Programme also includes informative lectures about marine ecology and the Maldives’ ongoing conservation initiatives. After a bout of learning, guests can experience the underwater treasures first-hand with snorkelling excursions led by JOALI Maldives’ Resident Marine Biologist, which involve participating in coral nursery and planting activities to assist with reef restoration. From November 2021, the JOALI brand will add further to its already impressive offerings with the debut of JOALI BEING, the only nature-immersive well-being island retreat of its kind in the Maldives. Located on Bodufushi Island in the Raa Atoll, JOALI BEING invites wellness seekers to reconnect with themselves and the beauty of nature as part of a unique and transformational wellness journey. The retreat is home to 68 private beach and water villas, each complete with a private pool and various superlative inclusions, such as customised well-being bar setups, meditative musical instruments, mindful games, a personal butler and more. JOALI BEING also features »

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« a unique Four-Bedroom Private Well-being Ocean Residence with magnificent ocean views, private wellbeing facilities, and a movement room. There are 39 thoughtfully designed treatment rooms and transformational spaces on-site too, including Kaashi: a hydrotherapy hall with a Sensory Deprivation Room, a Russian Banya, water therapies, salt inhalation room, and hammam and Core: a collection of movement and fitness spaces with a Pilates studio, Ocean Sala, and an Intelligent Movement Analysis tool. The guests of JOALI BEING can also experience the unique benefits of Seda, the sound therapy hall, and the Discovery Sound Path, created in collaboration with the retreat’s sound healing visionary and consultant. JOALI BEING offers each guest a fully personalised and flexible programme that fuses traditional and modern methods, all beginning with an in-depth consultation with a personal well-being consultant upon arrival. The programme centres around the Four Pillars of JOALI BEING: Mind, Skin, Microbiome, and Energy, and aims to guide guests on a journey of self-discovery and renewal with the

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CLOCKWISE FROM ABOVE AKTAR, JOALI BEING’s herbology centre that is inspired by the rich heritage of healing through the power of herbs; Mojo pool bar at JOALI BEING; Areka spa reception at JOALI BEING.

help of a dedicated in-house team of specialists. Activities can be tailored to focus on areas such as strength and vitality, mental clarity and well-being, hormonal balance, women’s health, digestive and weight rebalance, restorative sleeping, as well as movement and alignment for health and immunity. JOALI BEING’s culinary offering is an integral part of the programme and spotlights earth-to-table fare, promising ingredient traceability and offering fresh, sustainably sourced, locally harvested foods that support small farms. All food and drink options have been expertly curated with the help of the retreat’s nutritionists, presenting a selection of flavours and cuisines with healthy yet indulgent dining choices. If desired by guests, personalised nutrition sessions and cocreated menu recommendations are also available. Promising much more than just the typical Maldivian island escape, JOALI is a haven of art and wellness that promises to do good for nature and its guests. Here, luxury and mindfulness go hand-in-hand, melded with breathtaking views and sublime hospitality.

No one can tour Egypt like Archaeological Paths. With them, you’ll visit many ancient sites that very few people have the opportunity to see. You’ll be treated like royalty! – Dr. Zahi Hawass, World’s Most Famous Archaeologist

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You will have unparalleled access to Egypt’s greatest monuments. Imagine having the Great Pyramid to yourself or standing between the paws of the Great Sphinx. Enjoy a VIP tour of the Grand Egyptian Museum and a private visit to the Valley of the Kings. These and other experiences typically reserved for VIPs are now within your reach.

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SAFARI SPLENDOUR There is a certain majesty that only Africa herself can hold, and when it comes to experiencing this to the fullest, a quintessential safari is a must. With rare gorillas in Rwanda, giraffes peering over thorn trees in the Kruger National Park, and buck sprinting across Namibia’s dunes, once-in-alifetime experiences are aplenty here – and these two hotels execute them flawlessly. NAMUSHASHA RIVER VILLA Anchored in its own private channel of the Kwando River in northeast Namibia, the Namushasha River Villa provides a truly unique African bush experience. Residing in a luxurious double-storey floating boathouse, guests can revel in the beauty of the Bwabwata National Park in a private and intimate setting while still having access to all the services and facilities of the main lodge. Catering to only two guests, the Namushasha River Villa is ideal for a romantic couple’s retreat. On the lower floor, the villa boasts an open-plan kitchen, dining and lounge area, along with an outdoor terrace and fire pit. All food and drinks are included, with a fullystocked bar and meals pre-prepared to guests’ preferences. There is a chef available on request too. The upper floor is home to a large, well-appointed bedroom with an en-suite bathroom and a balcony. Large glass doors and windows on both floors provide an immersive 360-degree view of the surrounding wetlands, enveloping guests in the unspoiled beauty of Namibia’s wilderness. In this exclusive and cosy setting, guests can watch in awe, undisturbed, as the Bwabwata National Park fauna saunter along the river banks. After the sun dips 106

ABOVE Safari in the Bwabwata National Park as part of the Namushasha River Villa stay. BELOW Namushasha River Villa anchored in its own private channel of the Kwando River in northeast Namibia. OPPOSITE Bush fire at Singita Lebombo Lodge.

behind the horizon and the sky is illuminated by brightly shining stars, sleep is ushered in by the soothing sounds of birds chirping and frogs croaking in the distance. The Namushasha River Villa stay also includes a relaxing boat cruise for two or a private game drive in the Bwabwata National Park. Expect to see an array of wildlife here, including hippopotami, wild dogs, elephants, buffalos, antelope, lions, leopards, cheetahs and hyenas. »

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SINGITA LEBOMBO LODGE Perched on the tree-dotted cliffside high above the N’wanetsi River, Singita Lebombo Lodge provides unparalleled views of South Africa’s iconic Kruger National Park. Home to only 15 suites, privacy and comfort are in abundance here and form the foundation of the Singita Lebombo experience. Inspired by the many eagles’ nests built into the riverbank’s cliff-face, the lodge’s environmentally sensitive design reflects its inherent consciousness of the surrounding nature, a hallmark of the conservationforward brand. The glass- and wood-enrobed, light-filled structure seamlessly integrates into the landscape, with every element inferring Mother Nature. The contemporary, glass-walled suites are an oasis of calm that take advantage of the uninterrupted views at every turn. Each has a balcony jutting out above the river with a large daybed for lazy afternoons in the sun. The bathrooms and bedrooms, adorned with natural hues, delicate fabrics and organic furnishings, are also positioned to soak up the surrounding wild vistas. Situated within Singita’s 33,000-acre private concession in the Kruger National Park, the lodge boasts communal areas that extend effortlessly into rocky outcrops peppered with giant euphorbia trees. Guests can look forward to sundowners on the roof terrace, cooling dips in the main swimming pool, leisurely activities in the multimedia room and library, as well as food-filled excitement with the interactive kitchen and cooking classes at the lodge’s Singita Community Culinary School.

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CLOCKWISE FROM ABOVE, LEFT Suite at Singita Lebombo Lodge; the Singita Lebombo Lodge is built into the N’wanetsi River’s cliff-face, suspended between water and sky; Singita Lebombo Lodge has an expert team ready to assist at all times; daily game drives at Singita Lebombo Lodge are led by professional guides and trackers.

Of course, the main attraction is the safari experience, which is impeccably executed by the Singita team. Daily game drives with professional guides and trackers provide the perfect opportunity to get up close to Africa’s incredible animals. The majesty of nocturnal Africa is revealed in the spot-lit evening drives and stargazing excursions, while for the truly adventurous, the Kruger’s pristine beauty can be experienced on foot with a walking safari. Guests are likely to see a great variety of wildlife here, with lions, buffalo herds, elephants, various buck species, hippopotami, hyenas, cheetahs, abundant birdlife and more on the cards. Back at the lodge, guests can indulge in delicious fare from the all-day bar-deli and pampering spa treatments which can be enjoyed in-room.

FOUR PROMOTION

24 HOURS IN BADEN-BADEN Fusing a highly contemporary lifestyle with deep-rooted history, Baden-Baden brings Belle Époque bliss to the 21st century. Here’s how to spend the perfect day in Baden-Baden and discover why this sophisticated town gained UNESCO World Heritage status in 2021 as one of the Great Spa Towns of Europe... MORNING Kick-start your morning over locally roasted espresso at boho-cool Kaffeesack before exploring Baden-Baden’s historic heart. At the Kurhaus, you’ll see a riot of Corinthian columns and the Trinkhalle, a neoclassical pump room adorned with mythological frescoes. The hilltop Stiftskirche church, which has towered above cobbled Marktplatz square for more than 1,000 years, is a must-visit. Also, take a moment to pause among the flowers, fountains and sculptures in the manicured Lichtentaler Allee park on the Oos riverbank. Here, you’ll find Baden-Baden’s avantgarde Museum Frieder Burda showcasing works by Miró, Picasso and Pollock. AFTERNOON Hungry? Savour a light lunch or slice of homemade torte at Café König. Or snag an alfresco table at park-side Rizzi, where Mediterranean dishes are expertly paired with a glass of Riesling or Pinot from nearby vineyards. Part of Baden-Baden’s beauty is its proximity to nature, so enjoy a stroll through Florentinerberg’s tranquil Italianate gardens filled with orange, lemon and cypress trees. Or take the funicular up the 2,191-foot Merkur Mountain for gentle hiking trails and stunning Black Forest views.

ABOVE Baden-Baden’s Kurhaus with its unique elegance of the Belle Époque. RIGHT The pool at the Brenners Park-Hotel & Spa.

Friedrichsbad for a ritual scrub-and-steam in its RomanIrish baths. For a spot of cultural splendour, visit the palatial Casino Baden-Baden or dress up for an event at the Festival Hall, Germany’s largest opera and concert house. When it’s time for dinner, go all out with a French feast at a hot-ticket restaurant like the elegant, Michelin-starred Le Jardin de France.

Read more online at baden-baden.com EVENING Said to have healing and rejuvenating effects, BadenBaden’s hot springs are its raison d’être. The slick, glassfronted Caracalla Spa has a clutch of indoor and outdoor pools, grottoes and hydrotherapy channels. But if you’re prepared to bare all, head instead to the ornately domed 109

MONTENEGRIN MARVEL The Bay of Kotor has a new treasure, and it’s one of Europe’s best-kept secrets. Set on the waterfront with its own deep-water marina and an international airport nearby, the luxurious residential village of Porto Montenegro is setting a new standard of living in the Adriatic.

here is something magical about the Bay of Kotor, a striking natural paradise on the southwestern shores of Montenegro. Here, islands and coves create harbours, havens – and opportunity. Framed by the historic town of Tivat, where a nearby airport and deepwater marina create the ultimate ease of access, the bay is also home to the sought-after residential village of Porto

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CLOCKWISE FROM ABOVE, LEFT Boka Place will form part of the stunning Porto Montenegro in the Bay of Kotor; Boka Place is a world-class urban neighbourhood situated within Porto Montenegro; the 69 private residences in Boka Place offer exclusive access to their own pool and beautiful views of the bay; SIRO will add dynamism to the neighbourhood, encouraging a healthy, fitness-infused lifestyle; Porto Montenegro is a dynamic place where residents will fall in love with an extraordinary way of living.

Montenegro, which is welcoming a brand new addition: Boka Place. This exciting development presents a rare opportunity to create an easygoing yet elegant lifestyle, make a sound investment, and become part of Porto Montenegro’s welcoming and vibrant community. Due to be completed in 2023, this world-class urban neighbourhood has been designed for year-round living, with a key focus on wellbeing and fitness. It features a wide variety of residences, high-quality retail outlets, extravagant eateries, a new flagship SIRO hotel, and a plethora of entertaining activities for families, couples and friends. With its distinctive style and privileged position, Boka Place also presents an excellent investment opportunity in terms of both capital appreciation and the option to benefit from a well-established and proven rental management programme. But life in Porto Montenegro isn’t just about exciting new developments; it’s about character and essence – both of which come in abundance in this exceptional waterside community. As Montenegro welcomes more and more international travellers, Porto Montenegro stands out as the most attractive and dynamic destination in the region – a place where visitors encounter new experiences, discover

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wondrous sights, and fall in love with everything, including an extraordinary way of living. Conveniently located at the entrance of Porto Montenegro, Boka Place is just a few steps away from the buzz of the marina and the glamour of the Yacht Club. A leading homeport in the Mediterranean and a TYHA Platinum Marina Award winner, Porto Montenegro is the first-ever marina in the world to hold the 5 Gold Anchor Platinum accreditation. Ideally situated for effortless access to the Adriatic and Eastern Mediterranean’s sensational cruising grounds, plus flexible berthing packages and tax-free fuel among its many benefits, the marina offers state-of-the-art facilities and infrastructure paired with excellent service. A new shipyard will open soon, offering superyacht repairing and refitting facilities, adding to the marina’s appeal as a great winter berthing location. Boka Place is a gateway to Porto Montenegro’s laidback elegance, coupled with its magnificent natural setting. Residents will benefit from invitation-only events and exciting summer clubs for kids, among other privileges. A total of 45 new retail offerings – from shopping and dining to recreation and entertainment – will form part of Boka Place once complete. Shops will range from international lifestyle brands to purveyors of everyday essentials, including a flagship market and food hall. Spread across 7,400 square meters, the neighbourhood will also feature a multi-screen cinema complex and host an array of cultural events showcasing music, art, and food. The Boka Place community is particularly thrilled about welcoming the first SIRO hotel – a new hospitality concept created by Kerzner International, the group behind Atlantis and One&Only Resorts. Adding dynamism to the neighbourhood and encouraging a healthy, fitness-infused lifestyle for hotel guests and Boka Place residents, the 96-

room SIRO will feature an exceptional wellness sanctuary and fitness centre. Boka Place will be home to 213 residences, including studios, one-, two-, and three-bedroom apartments and penthouses, and two- and three-bedroom duplexes. Buyers may choose from a range of SIRO-managed residences or purchase their own private units, with property prices starting from €190,000. As a value-added dimension to investing in one of the 144 SIRO-managed residences, homeowners are eligible for lifetime citizenship under Montenegro’s Citizenship by Investment Program (MCIP), but only for purchases made before 1 January 2022. As well as their new Montenegrin passport, offering visafree access to 124 countries, owners of SIRO-managed residences will benefit from 5-star hotel services and the hotel’s world-class fitness facilities and wellness centre.

For more information please visit www.bokaplace.com or enquire via bokaplace@portomontenegro.com

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Beneath African Skies Africa’s landscape is as diverse as they come – forests, savannas, islands, valleys, mountains and deserts. There is so much to explore here, and with a host of new luxury hotels popping up across the continent, its treasures can be discovered in the ultimate comfort and style.

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1 Sussurro

N H A M A B U E P E N I N S U L A , M OZ A M B I Q U E

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CLOCKWISE FROM ABOVE, LEFT Library and pool at Sussurro; bungalow bedroom at Sussurro; LUX* Grand Baie Residence with private patio and pool.

2 LUX* Grand Baie Resort & Residences G R A N D B A I E , M AU R I T I U S

Situated in Northern Mauritius, which is known for its lively beachside cafés, bars and local artisanal crafts, the elegant LUX* Grand Baie Resort & Residences – opening on 1 November 2021 – will be nestled on the Grand Baie lagoon overlooking emerald-blue waters and white sandy beaches. Breaking away from the traditional Mauritian mould, the resort’s architecture brings a modern perspective while incorporating the island’s raw materials. Every suite, villa, residence and penthouse is a labour of love representing the pinnacle of luxury and comfort. Made to feel like a designer’s holiday home in the tropics, each features voluminous spaces and interiors that encapsulate the splendour of the natural surroundings. With views and luxury aplenty here, settle in, relax, sunbathe, host some friends or take a dip in your villa pool, all at your own leisure. Offering laid-back dining from morning to night, Beach Rouge – LUX* Resorts & Hotels’ signature beach club concept – sits on the water’s edge and will serve fresh, locally sourced cuisine. When the sun dips below the horizon, the space will be lit in a spectacular red tint and will draw a crowd to its bar with a resident DJ setting the mood from chill to groove. Eye-catching Ai KISU (meaning ‘flame’ in Japanese) will offer a lively atmosphere and best-inclass Asian cuisine created using warayaki straw fire cooking in an open kitchen. Bisou, the rooftop bar and restaurant with spectacular panoramic views of the Indian Ocean, will be the resort’s crown jewel.

PHOTOS: SUSSURRO AND LUX* RESORTS & HOTELS

Located on the secluded shores of a picturesque warmwater lagoon in Southern Mozambique, Sussurro wholly celebrates Africa and her people. A unique and conscious residence actualised by African designers, builders, artisans and growers, everything about Sussurro screams authenticity. The eco-friendly resort has been carefully designed to align guests with the natural surroundings and create an immersive, meaningful travel experience. The expansive, nature-enveloped private bungalows provide over 1,000 square feet of personal space and come complete with indoor and outdoor bathing facilities and generous waterfront verandahs. Thoughtfully collected artisanal pieces from subSaharan Africa and furniture created and carved on-site are dispersed throughout the rooms, which are framed by striking Mozambican vernacular architecture. As the sun moves from east to west, ever-changing light spills through the bungalows’ large apertures, permeating the space with warmth and beauty. The property is also home to a gallery, library, lap pool, guest bar, restaurant, private beach and yoga deck. Intimate bush experiences, dhow rides and safaris, scuba diving and excursions to nearby islands are all on the agenda here, unless relaxing on the waterfront soaking up the African sun is all you’re after. Calling upon traditional East African ways of living in its food philosophy, Sussurro’s plant-rich menu includes indigenous superfoods such as baobab and moringa. Produce is sourced from sustainable artisanal fishermen and local farmers, and the menu is guided by fresh, seasonal ingredients picked from the on-site organic food garden.

PREVIOUS SPREAD Xigera safari lodge in Botswana. Photo by dookphoto.

Celebrating seasonal ingredients, local produce and tradition.

TASTE LJUBLJANA

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3 Xigera Safari Lodge O K AVA N G O D E LTA , B OT S WA N A

CLOCKWISE FROM ABOVE, LEFT Xigera connects guests to acres of breathtaking scenery and wildlife through an intricate system of wooden bridges; sunken lune and fireplace with copper sculpture at Xigera’s Main Lodge; Baobab Treehouse at Xigera; Xigera features a ‘living gallery’ of furniture designed and crafted by artists and artisans, such as human-sized hand-woven nests on the lodge’s deck created by renowned South African artist Porky Hefer.

a totemic firepit sculpture by blacksmith artist Conrad Hicks that offers a contemporary take on the traditional boma setting, every corner of the property brings delight with its carefully procured art and design elements. The lodge sleeps a maximum of 24 guests in 12 individually designed suites. Hosted by 105 staff, Xigera ensures an entirely personalised experience with an anytime, anywhere approach to safari. Each of the lodge’s suites floats above the Delta’s waterways in the Moremi Game Reserve, allowing wildlife to pass uninterruptedly beneath. This innovative, sans-concrete design purposefully mirrors the Pel’s Fishing Owl in flight. Meanwhile, the extraordinary Baobab Treehouse provides a unique opportunity to sleep under the stars. Created with extensive cantilevering branches, this architectural marvel offers an entirely novel African bush experience.

PHOTOS: DOOKPHOTO

Located in the pristine wilderness of Botswana’s Okavango Delta, Xigera Safari Lodge is a legacy project of the Tollman family – the renowned South African hoteliers behind the Red Carnation Hotel Collection. Open since January 2021, the lodge received the largest investment into a property of its size that Africa has ever seen. Its goal is to reinvent the meaning of an African bush experience through inspired hospitality and design. Truly unique in its offering, Xigera’s guests reside in a bespoke ‘living gallery’ featuring the world’s most extensive Southern African art and design collection, curated in collaboration with Cape Town’s acclaimed Southern Guild Gallery. The design-forward lodge brims with delicate, quietly surprising accents that fill the venue with warmth. From human-sized woven nests for guests to nestle in, to

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4 The St. Regis Cairo C A I R O, EG Y P T

CLOCKWISE FROM ABOVE, LEFT The St. Regis Cairo sits on the banks of the Nile; The St. Regis Bar; a striking crystal chandelier takes centrestage in the The St. Regis Cairo’s foyer; master bedroom in The St. Regis Cairo’s Royal Suite; view of the Nile from the guest rooms at The St. Regis Cairo.

sensory experiences with a special range of unique facilities, including a sauna, steam room, ice room, shock shower, adventure shower and a vitality pool. With a host of amenities and facilities in an opulent setting, The St. Regis Cairo brings a new level of luxury to the Egyptian capital.

PHOTOS: ST. REGIS HOTELS & RESORTS

The St. Regis Cairo is home to 286 exquisitely appointed guest rooms and suites plus 80 luxurious apartments that reflect the vision of renowned architect Michael Graves. Firmly establishing itself as a pivotal landmark in the city and beyond, the property carefully balances opulence with refinement and elegance to evoke a profound sense of grandeur. Dark wood and rich textures are blended with intricate embroidery, bejewelled panelling, gold-kissed bronze and wood carvings, mother of pearl inlays, and imposing crystal chandeliers to create a dramatic Egyptian aesthetic delivered with modern execution. The hotel’s design approach pays particular homage to the several hundred craftspeople who dedicated their time and handiwork to perfecting every detail of the aweinspiring property. The St. Regis Cairo introduces a diverse selection of 8 restaurants, bars and lounges to the city, along with the signature Iridium Spa, which invites guests to indulge in a range of transformative treatments and bespoke signature experiences in a tranquil environment. Thermal therapy areas have been carefully designed for stimulating

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5 Mango House M A H É , S E YC H E L L E S

6 Angama Tented Camp S U S WA M A R A T R I A N G L E , K E N YA

Angama Mara – the remarkable owner-run safari lodge located high above the floor of Africa’s Great Rift Valley – has opened a sister dwelling, the Angama Safari Camp. Lain deep in the wilderness of the Maasai Mara, this lightfootprint, movable, sole-use tented camp accommodates up to 8 guests in 4 ensuite tents. A distinctive wilderness experience, the camp captures the romance and adventure of the glorious Golden Age of safaris, yet with a lightness of spirit that surprises and delights guests. The tents speak to the design of Angama Safari Camp’s sister lodge, Angama Mara, not only through their orientation, but also through the attention to detail within. Each tent features an extra-length king bed, a writing desk, dressing room, vanity, separate toilet and the playful addition of double bucket showers. Natural fibres; rural weaving; a palette of gold, black and white; quilting and Maasai red design elements dress the interiors, paying tribute to the past through a modern lens. With a dedicated Angama Safari Camp team, including a vehicle and guide, the guests can dictate each day’s programme. Aside from the mega herds of the Great Migration, the Mara is home to lions, cheetahs, leopards, elephants, buffalo and abundant plains game. Those in search of a full-day safari can depart from the Safari Camp as early as 06h00 and return after sundown, enjoying breakfast and lunch picnic-style under a desolate fig tree. CLOCKWISE FROM ABOVE, LEFT Bay House at Mango House Seychelles; Angama Safari Camp at dusk; Angama Safari Camp staff member; Main House infinity pool at Mango House Seychelles.

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PHOTOS: LXR HOTELS & RESORTS AND ANGAMA

LXR Hotels & Resorts, Hilton’s collection of independent luxury properties, has opened Mango House Seychelles, an intimate and exclusive island oasis promising a captivating yet refined Seychellois experience on southern Mahé’s unspoiled beachfront. Originally built as a family dwelling by celebrated Italian photographer Gian Paolo Barbieri, this idyllic hideaway is nestled amongst the revitalising fragrance of surrounding fruit trees and offers a sense of home in a private and secluded location. All 41 impeccably designed guest rooms, suites, and villas offer unobstructed ocean views, adorned with distinctive natural décor echoing the archipelago’s rugged beauty. Staying true to the LXR brand, every element of Mango House is connected to its surroundings, focusing on sustainability and supporting local businesses where possible. Guests have the opportunity to explore the turquoise waters of the Anse Aux Poules Bleus bay and its kaleidoscope of flora and fauna through an exciting range of nonmotorised water sport activities, such as kayaking and snorkelling. Locally sourced products can be found throughout the property, from the ingredients used in its mouth-watering delicacies to the handcrafted products at its wellness sanctuary, anape. After enjoying a personalised pampering treatment at anape, guests can continue their sensational journeys through five world-class dining venues and bars showcasing distinct Mango House flavours. With locally inspired menus, each concept promises a unique culinary experience.

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QUALITY & PERFECTION The story of Edelt & Rogy begins with passion - passion for hunting and for luxury. The Company was founded in 2018 and combines luxury with traditional hunting. Edelt & Rogy is located in Austria. All products are developed and manufactured in Austria.

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XIGERA SAFARI LODGE, BOTSWANA. PHOTO BY DOOKPHOTO.

Property & Design

PROPERTY PORTFOLIO

ARTISAN LUXURY LODGE IN CASHIERS A home tour of an Appalachian stunner that boasts rare features such as a seven-foot elk-antler chandelier and a grand fireplace accented by fieldstones made of 300,000-year-old fossils.

ordering the Nantahala National Forest in Cashiers, North Carolina, sits an Adirondackstyle mountain lodge complete with artisan touches and sights of the Appalachian Mountains. The wild Chattooga River runs directly through the expansive property, adding to its allure. Unmatched craftsmanship first presents its self at the foyer. Walking through, one is greeted by doors made of wormy chestnut and poplar bark. A meticulously engineered staircase constructed of Colorado ponderosa

CLOCKWISE FROM OPPOSITE The sunroom features a grand fireplace accented by fieldstones made of 300,000-yearold fossils; the lodge showcases unmatched craftmanship, such as front doors made of wormy chestnut and poplar bark; a pine staircase encircling a seven-foot elk-antler chandelier takes centre stage.

pine that circles a seven-foot elk-antler chandelier follows. Meanwhile, the ceiling showcases birch bark harvested by the Ojibwe people in Canada using an ancient method that causes no permanent damage to the tree. In the sunroom, family and friends can cosy up near the grand fireplace built from dry-stacked Tennessee fieldstones, many of which reveal 300,000-year-old fossils. This, paired with its oversized windows that frame Whiteside Mountain and Devil’s Courthouse sights, creates the most sublime, inviting space. Just as tranquil, the estate also features an artist’s studio, a sauna and a steam room. For something a little livelier, residents can instead entertain their guests in the lodge’s rustic home theatre, beautifully accented wine room, game room or covered porch. Whether for hosting, recreation or retreat, this Cashier property provides ample opportunity for any and every occasion. Between its luxurious amenities, top-notch design and proximity to natural wonders, it is impossible to go wrong here.

This property is listed at USD 6,500,000. For more information, visit luxuryportfolio.com and search Web ID: MIPS. 123

PROPERTY

MAKING MALLORCA YOUR HOME With over three decades of experience, Dressler & Partner is a reputable Mallorca-based real estate, architecture and construction firm that provides a fully integrated service to those looking to call this splendid Spanish isle home.

he last eighteen months have taught us a lot. Not only has our way of life been profoundly altered by social distancing rules and face masks, but so has our relationship with our living space. During the lockdown(s), our own four walls transformed into so much more, serving as everything from an office to a classroom, playground, gym, restaurant and private retreat. Many people have realised the significant impact that these four walls have on their mental well-being. Demands have changed accordingly, and already established trends such as “cocooning”, “homing”, and “hygge” have gained even more momentum. People want to surround themselves with a beautiful home, especially now, because the more uncontrollable the outside world appears, the more important one’s own four walls become in guaranteeing protection and security in times of uncertainty. Our homes have become the centre of our lives. Quality demands are 124

ABOVE German construction quality is one of Dressler & Partner’s main principles, which is perfectly showcased in this luxury Santa Ponça villa. OPPOSITE Elegance, premium quality and related technology such as smart homes and intelligent building controls are always included in Dressler & Partner’s houses.

increasing, and living space no longer has to fulfil only functional aspects, but should above all guarantee flexibility, quality and cosiness. In addition, the negative sides of urban density have become directly noticeable for a society that is becoming more and more individual. Numerous people have and continue to migrate to more rural regions as a result of working-from-home offers. Many see this as an opportunity for a completely new start to realise their aspirations of an ideal home. The importance of quality of life is progressively becoming the key lifestyle decision criterion. So, it is not surprising that more and more Northern and Western Europeans are discovering Mallorca not only as a holiday destination but as the centre of their lives. Mallorca confirms many people’s great desire to own property here. The positive aspects are obvious: a mild climate complemented by a fantastic natural landscape overflowing with spectacular mountains, kilometres of sandy beaches, picturesque stretches of coastline and beautiful Mediterranean flora – and all this only a few hours away from any European airport! In addition to the whopping 300 hours of sunshine a year, the factors of superseding safety, excellent infrastructure and a high-growth property market all play a major role in the island’s appeal. Mallorca is now one of the most popular investment locations for real estate in the Mediterranean. Places like Son Vida, Port Andratx, Port de Pollença and Deiá achieve some of the highest property prices on the sunny isle. The choices of already-built properties on the island are vast – but where do you start if you want to realise your dream of a perfect Mallorcan home? Do you prefer the cookie-cutter version or something custom made for you? Unfortunately, there is no one-size-fits-all answer to this question; rather, this decision depends on several factors. Many people have their own unique ideas about where the ideal house on Mallorca should be located and how it should be spatially designed and equipped. Often, »

PROPERTY

« a dream and the reality cannot be brought to a common denominator because the house’s location, orientation, size or other characteristics don’t match. However, the significant advantage of building over buying is still apparent: constructing your own house affords you full planning and design freedom. From the choice of house type to the floor plan, room layout, building services, outdoor facilities, and interior fittings, the new property’s components are usually only limited by the development plan and financial leeway. Of course, constructing a house is a complex task, and many prospective buyers shy away from facing this challenge in a foreign country, with unknown legislation and a foreign language. This is aggravated by the fact that they are not constantly present for inspections. In this case, choosing a construction company in Mallorca is one of the most crucial decisions, especially if you are from abroad and your knowledge of Spanish is limited. You should definitely ensure that you select a reliable contractor that won’t let you down. As building a Mallorcan home could be one of the biggest expenses of your life, it is imperative that you find the right company that has a good reputation. No matter which option you choose, Dressler & Partner will help you turn your dream into reality! For almost 30 126

ABOVE Built by Dressler & Partner, Villa Estrella features a beautiful pool terrace made for enjoying Mallorca’s abundant sunshine.

years, they have been assisting international clientele in creating their idyllic Mallorcan homes, from orientation through planning to completion. Whether a rustic finca or a modern villa, for owner occupation, as an investment, or to rent out as a holiday home, they offer a broad portfolio of bespoke houses, building plots, conversions and renovations, as well as pre-planned customisable homes. Dressler & Partner’s team of architects consistently combines German construction quality with Mallorcan style elements in all structures, taking into account and adhering to building physics and the climatic conditions of the island. In addition, elegance, premium quality and related technology such as smart homes and intelligent building controls are always included in their houses. The company also takes care of all analyses, topographical studies, municipal administrative procedures, and document preparations required for each project. Transparency and trust are essential to Dressler & Partner. They are a traditional company whose most significant value comes from making the client feel at home. With their expertise, you don’t have to worry about anything other than exploring Mallorca and making it your home. Are you looking for the right building partner in Mallorca? Why not let Dressler & Partner support you in realising your Mediterranean-living dreams?

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DESIGN

DALESAUNA’S FUTURE IN SAFE HANDS With nearly 50 years of experience, Dalesauna is the United Kingdom’s leading expert in the bespoke design, installation and maintenance of luxury thermal experiences. The company reflects on its journey thus far and steps towards its future successes with the unveiling of its new management team.

he past 18 months have been challenging for Dalesauna, along with their colleagues in the leisure industry. Despite this, the company has proudly announced the news of its recent acquisition by its senior management team of Steven Taylor (Managing Director), David Firth (Contract Director) and Martin Ball (Service/Technical Director). Reassuringly, the business now remains in safe hands, with the managing team alone having over 70 years of combined experience. The company’s expertise is further strengthened by a skilled staff force, many of whom have been with Dalesauna for over a decade. In the future, Dalesauna looks forward to celebrating 50 years, having traded since 1973 when it became the first UK-based supplier of commercial-grade saunas to hotels and the fledgling leisure club market. As the sector grew, so did Dalesauna, with additional products such as glassreinforced plastic (fibreglass), steam rooms and spa pools

ABOVE Celestial lighting sets the perfect mood for this spa’s heated tiled loungers as designed by Dalesauna.

being designed and installed. As new materials have become available, saunas, steam rooms, and spa pools have been further developed. Dalesauna has continuously remained at the forefront of innovation in the sector, producing products such as infra-red saunas, glass fronts, feature showers, rasuls, loungers, Corian seating, LED lighting, and essence and salt systems, along with more energyefficient equipment. The business remains focused on its core activity of designing, manufacturing, installing and servicing new, bespoke spa areas for hotels, leisure/sports facilities and gyms in the UK, either independently or as a subcontractor for major construction companies. Recent projects include Champney’s at Mottram Hall, Laugharne, Braywick Leisure Centre, Moulton College, Arsenal and Huddersfield’s training grounds, and UFC gyms in Woking and Nottingham. However, a return to overseas installations is also planned, building on earlier successes in Abu » 129

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CLOCKWISE FROM ABOVE, LEFT Sauna at Champney’s at Mottram Hall; ice room at Champney’s at Mottram Hall; Roman-style spa designed by Dalesauna.

PHOTOS: FLEUR CHALLIS PHOTOGRAPHY & ANDY GRIFFITHS

« Dhabi (Rotana Beach), Dubai (Burj Khalifa), the Maldives (Huvafen Fushi) and St Lucia (Cotton Bay). Dalesauna has recently extended its portfolio to include refurbishing existing spa and wellness areas, too. Refurbishments completed in the last three years include the Four Seasons Hotel London at Park Lane (London), Lucknam Park Hotel & Spa (Gloucestershire), Ribby Hall Spa Hotel (Lancashire), Rockcliffe Hall (Teeside) and Thermae Bath Spa (Bath). On these projects, the experience of the Dalesauna team proved essential in overcoming the challenges of refurbishing existing facilities. In recent years, Dalesauna has also worked with existing clients such as Ribby Hall, Seaham Hall, and Titanic Mills to further develop outdoor spa areas beyond the standard outdoor spa pool to include luxurious saunas and feature showers. Over the last decade, Dalesauna has increasingly worked with numerous architects and developers on prestigious installations in exclusive property developments such as One Hyde Park and Embassy Gardens, along with celebrity homes based in London. This trend has also spread across other UK cities with recent projects completed in Leeds, Lincoln, Liverpool, Newcastle and several in Yorkshire. Dalesauna is not limited to installing spa and wellness equipment, though. It also has a service department dedicated not only to after-sales care on its own products but also those installed by competitors. A full range of services is provided on swimming pool and spa equipment using experienced engineers based across the UK who are

all electrically trained. The combination of well-stocked spares and the engineers’ experience usually ensures that equipment can be repaired rather than simply replaced. This approach is not only more cost-effective for clients but much more environmentally friendly. To complete the circle of total care, Dalesauna, through their consumables division, supplies specialist water treatment chemicals for pools and spa baths. This includes liquid sodium hypochlorite, calcium hypochlorite, bromine granules, water quality testing equipment and water treatment tablets. Additionally, specialist naturally based essences have been developed to enhance the users’ experience within sauna and steam rooms. Consumable items and spare parts manufactured by leading brands such as Carel, EOS, Nordmann and WDT are held in the company’s warehouse and can be supplied directly. Dalesauna continues to look at minimising its impact on the environment wherever possible, recognising now, more than ever, the environmental impact of the products they are purchasing and the responsibility of businesses to seek more sustainable materials and methods. As timber plays a vital role in manufacturing its bespoke saunas, Dalesauna embarked on the journey to becoming FSC (Forest Stewardship Council™) certified earlier this year and was successfully awarded accreditation in August 2021. With new management, a satisfied client base, and a responsible outlook, the future for Dalesauna certainly looks bright.

NOTHING COMPARES

St. Moritz Sotheby’s International Realty Via Serlas 20 – CH - 7500 St. Moritz www.stmoritzsir.ch | info@stmoritzsir.ch | T +41 81 836 25 51

FOUR Magazine Vol. 5 2021

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Meeting of Meticulous Minds