GLENTREE REVIEW MA GA ZI N E
Spring/Summer Collection 2013 A SELECTION OF THE FINEST PROPERTIES IN YOUR AREA
Spring/Summer Collection 2013 | CONTENTS
ANYONE FOR TENNIS? If the 2012 Olympics and a vintage Wimbledon coaxed you onto the tennis courts last summer, but the winter chill has driven you back indoors, why not head off to Europe or beyond to brush up your backhand in the sun?
PENNINGTON PHILLIPS Pennington Phillips is a small mixed practice offering bespoke residential design solutions.
26 BEST OF BRITISH Less than a month after Team GB’s Olympians dominated the sporting stage at the London 2012 games, another British ‘golden girl’ was the star of last September’s Paris Motor Show. The new Jaguar F-Type sports car– the Victoria Pendleton or Jessica Ennis of the automotive world. 33 LIVING IN SPACE ‘At Living In Space our focus is on bringing to life each client’s own personal sense of style, fusing it with cutting edge design in order to create unique interiors in harmony with their inhabitants lifestyles.’ 38 BLAKES HEAVEN “It’s a super-chic design hotel, but comfortable and sexy. It is perfect for a romantic trip” Gwyneth Paltrow. 43 LUXURY LIFESTYLE LIVING Benefiting from twenty years experience in the contemporary furniture industry, Chaplins, are an established company offering a complete Design, Build and Interior Design Service, with just one point of contact. Their emphasis is on attention to detail, personal service and complete Project Management. 50 CALIFORNIA DREAMING It is, says Ferrari, a convertible, a GT and a sports car all under one retractable hard top roof. It is Ferrari’s first ever front-engined, V8 road car, the first with a directly injected engine, the first with seven gears, and the first with a double clutch transmission. 59 LOVE MUSIC LOVE FOOD A Story of passion, collaboration, determination and draping pasta over rockstars. 68 DAVID STEEN COLLECTION Photographer David Steen captured some of the most iconic images of the 1960s and 70s: from a gamine Twiggy to Joan Collins swinging naked above The Sanctuary pool in London. 72 ISG A gold-standard approach to residential by ISG, the team behind the London 2012 Velodrome. 4 | www.glentree.com
WELCOME | Spring/Summer Collection 2013
to the Glentree Review Spring/Summer Collection 2013. Well, we meet again and it’s Spring/Summer 2013. Let me give you a flavour of what has happened last year and where I think we are going this year. 2012 was a year brimming with “contradictions”. On the one hand, you had two of the most spectacular events (The Jubilee and The Olympics) which, together, reinforced most people’s views that London is “the greatest City on Earth”. We showed the world that not only can we “talk the talk”, but we can “walk the walk” as well. These events brought a great deal of International travellers to the Capital with saddlebags of money to spend here. On the other hand, the European countries worked really hard to prevent Greece from being ignominiously expelled from the Euro which would have been a disaster for this fledgling currency. These events served to seriously undermine confidence throughout the World. The resultant effect of all of these factors was that the residential market in North West London became very patchy and in the last quarter of the year, I was genuinely concerned for the prospects for 2013. I could not have been more wrong. Quite unexpectedly, market sentiment in January 2013 could not have been perkier. The Buyers and Sellers arrived with a spring in their step and people came out to "play." The rapid rise in the Capital markets probably assisted with some positive sentiment. By way of an illustration, we sold one of London’s most expensive properties in St John’s Wood and generally sentiment greatly improved in all of the financial categories of the residential Market.
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classes. For instance money spent on Buy to Let properties is probably far better than personal pensions, which are restricted and invariably make dull investments. On a bright note, our Glentree New Homes Division continues to scale new heights with some exciting new developments in North West London to offer (see inside pages). There is generally not enough development of new properties in London and let us hope the changes to the Planning laws whereby commercial properties can be converted into residential without formal planning consent are efficiently adopted. Taking all this into account, I believe that property prices in the Capital will rise by up to 5% this year. MANSION TAX If the Socialists return in 2015 either as the Labour Party or a Lib/Lab pact and decide to introduce a Mansion Tax, this could herald a watershed in the values of residential properties. Values of properties over £2m will drop significantly as more and more people will want to sell to a dwindling supply of buyers. The tax itself on average (as proposed to date) could represent an annual cost of £100k (you can double this to work out the gross figure before income tax).
In addition, we “packed away” a number of notable rentals of significant properties which is always a good sign since this means that Multinational Companies are recruiting staff and need rental homes for them.
This is a disaster and what’s more, the Socialists would not stop at the threshold of £2m. It will soon become £1m (remember VAT started life at 10%) since these will be easy pickings from a sector of the community who normally do not vote for the Socialists, in order to fund the wasteful programmes that they propagate.
The changes to stamp duty in the Budget of March 2012 did not help last year, but hopefully that has now been absorbed by purchasers, so that it is no longer a current issue.
I have some clear thoughts as to what can be done to thwart this “scourge”, so please contact me if you are interested in finding out more.
Interest rates look as though they are at a “low level” for the foreseeable future which means that mortgage products are affordable, if of course the mortgage Institutions are willing to lend. To be honest they have been getting trickier of late in terms of their criteria.
In the meanwhile, have a good Summer and we will return in the Autumn/Winter and I will tell you how we have done up until then.
Lest we forget, residential property is today one of the safest and most reliable asset
Kind regards, Trevor S Abrahmsohn Managing Director
Published by TBC Publishing Limited, Telephone: 01763 810042. ©TBC Publishing 2013. All rights reserved. Reproduction is forbidden except by express permission of the Publishers. The content of this magazine is believed to be correct but its accuracy is not guaranteed and it does not form part of any offer or contract. TBC Publishing Limited cannot accept responsibility for any omissions or errors.
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Blakes Heaven “It’s a super-chic design hotel, but comfortable and sexy. It is perfect for a romantic trip” Gwyneth Paltrow
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Blakes is the inspirational creation of world renowned designer Anouska Hempel as the world’s first luxury boutique hotel. Located in the leafy Royal Borough of Kensington and Chelsea, Blakes is justly famous for its stunning design, elegance and dedicated service. Its uncompromising stand on privacy has made it the London base for film stars, musicians and all the top designers, earning its reputation as The “Couture” Hotel.
Blakes London was created in 1978 as the world’s first luxury boutique hotel. Based in South Kensington and Chelsea, it is famous for its design, service and privacy. Recognized for the dark colour of the facade, it occupies a group of Victorian Houses, the main ones being the Blakes and Benzies. Blakes is a seductive design journey through India, China, Indonesia, Thailand, Cambodia and on to the Pyramids, back through Italy ending up in the heart of London. An elegant, eclectic, ethnic picture reflected in the abundance and luxury of accessories, furniture and artefacts found all over
the world by Anouska Hempel herself over the many years of her far flung travels. It evokes past and current intrigues and dark mysteries. The rooms and suites are dramatic interpretations of deep, rich tones and subtle contrasts and the compositions are startling, luxurious and operatic. What might have easily slipped into being ‘over the top’ is somehow neither too saccharine nor too precious. Rather, these interiors are fascinating exercises in design imagination, choreographed by the masterly eye of Anouska Hempel herself.
The ‘Opium Den’ that is The Chinese Room, sits next to the critically acclaimed restaurant adorned in luxurious soft furnishings and a myriad of slipper orchids where candles and books are in profusion, stacked high on the squat tables waiting for guests to leaf through their exotic pages. Chinese ancestors smile knowingly down from the walls, black lacquer trays and colourful canapés gives the perfect background for the gentle and elegant service that glides unobtrusively from room to room giving the most discreet attention one could ever wish for. Yet at the same time the place is busy, bustling, bohemian and beautiful. The room itself is the epitome of decadence and comfort dedicated to the likes of Chanel and Dietrich, and is the place to be before and after enjoying delights of an evening in London. Marlene herself is rumoured to appear under certain lights and the influences leaning seductively on the piano. The bar is also hugely popular with London’s fashionable ‘it’ crowd who regularly pop in for a sharpener! The restaurant walls are exotically layered with fans, made from the feathers of rare birds from exotic climes such as Brazil and the Ecuadorian rainforests. Tables are adorned with the finest appointments however nothing can overshadow the cuisine which like the décor draws its inspiration from all corners of the globe.
With a top class concierge and room service running day and night, your every last wish is their command. With nonsense and happiness around the clock Blakes is a romantic whirlwind from the minute you step through the door. So full of fantasy and full of fun you are guaranteed to have a great time. Around each corner there is a surprise and the chance to discover more of the mystery and magic that has been created here. If the term ‘Design Hotel’ means attention to detail and the
entire aesthetic experience then Blakes London veritably deserves that title. Hempel’s motto: Design, Refine, Repeat, on an individual level. Blakes London endeavours to work in close association with Anouska Hempel Design in delivering a world class experience both in Architecture and Design creativity. Blakes 33 Roland Gardens, London SW7 3PF Reservations on 0207 370 6701 www.blakeshotels.com
It is, says Ferrari, a convertible, a GT and a sports car all under one retractable hard top roof. It is Ferrariâ€™s first ever front-engined, V8 road car, the first with a directly injected engine, the first with seven gears, and the first with a double clutch transmission. In short and for Ferrari, it is a revolution.
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Piloting a Ferrari, pretty much anywhere always feels good. In the past I’ve driven a 612 Scaglietti in the wind and rain of South Devon, an iconic F430 around the racetrack at Monza and have even been allowed behind the wheel of a very trusting pal’s 458 Italia on the mean streets of Chelsea. And while each experience was lush, leathery, tumescently sensual and boyishly grininducing, the new Ferrari California likes to deliver something rather different. Our Ferrari California kindly supplied by Ferrari North Europe was a £152.000 standard car with over £100.000 of ‘’extras’ thrown in for good measure. This
is the fourth model series for Ferrari - and the first new production Ferrari with no direct antecedent since the Dino 206GT was launched in 1968. It is, says Ferrari, a convertible, a GT and a sports car all under one retractable hard top roof. It is Ferrari’s first ever front-engined, V8 road car, the first with a directly injected engine, the first with seven gears, and the first with a double clutch transmission. In short and for Ferrari, it is a revolution.Some things, however, remain the same. Its chassis and body are all aluminium like every other Ferrari in production and,
while Ferrari claims the 4.3-litre V8 is all new and cites the fact that even its bore and stroke are different to the 4.3-litre V8 in the F430, it does at least concede the two engines share block castings in common as, indeed, they do with the 4.7litre engine Ferrari makes for Maserati and Alfa Romeo.In the California it develops 453bhp at 7750rpm and 357lb ft of torque at 5000rpm. Ferrari claims this latter figure when quoted as a specific output (83lb ft per litre) is a world record for a normally aspirated, petrol-powered car. The new gearbox is made for Ferrari by Getrag and, following a generation of front-engined Ferrari practice, sits as a transaxle between the rear wheels. Ferrari does not quote a gearchange time because as the next gear is always preengaged, the shift is ‘effectively immediate.’ There’s a small philosophical shift in the California’s suspension, which now comes with the double wishbones you expect at the front, but eschews them at the back, preferring a multi-link arrangement. Like all other new Ferraris, carbon ceramic disc brakes are standard. The hard-top folds fairly conventionally, by stacking the rear windscreen on top of the roof, whereupon both sections disappear under the boot cover; but this being a Ferrari, it has to do it quicker than everyone else. For most convertibles, a time of around twenty seconds to turn into a coupe is the norm. We timed the California at fourteen seconds. If you are fortunate enough to have the means to do so, the California should be right at the top of your list. When I think of driving the California, and then of driving any of the cars that could possibly stand as a rival to it, I can conclude only that if anything is worth this level of outlay, this car is. The fact I’d even have one over the undoubtedly quicker F430 Spider, because of its better balance and its superior usability, should tell you
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everything you need to know about whether this is a worthy bearer of Ferrari’s prancing horse. Indeed, it’s a stretch to see how the qualities of a convertible, a GT and a sports car could be combined better than this. H.R. Owen Ferrari London 125-133 Old Brompton Road, South Kensington, London, SW7 3RP www.ferrari.com Images shot on location at www.waddesdon.org.uk
LOVE MUSIC LOVE FOOD A Story of passion, collaboration, determination and draping pasta over rockstars
What do you get when you mix one of the world’s best food photographers, a hugely well respected music journalist & a top rock&roll chef to the stars, add a heaped spoonful of Heston Blumenthal then stir in a large amount of the world’s best musicians? You get LoveMusicLoveFood. A journey with a charitable aim started at the Lowry Hotel, Salford, & ended with Juliette Lewis wrapping her legs round a Gibson guitar dripping with chocolate in Miahaus studios, Los Angeles, LoveMusicLoveFood is the lovechild of award winning photographer Patrice de Villiers. Inspired by an aftershow conversation in the Lowry Hotel bar with Muse frontman Matt Bellamy who divulged that he makes his own pasta, the kernal of the idea was borne, to combine the epicurean delights of food & music in a collection of sumptuous, surreal images portraying the great, good, up & coming of the music industry with the food they love, or as in Noel Gallagher’s case, beverage, with his beloved Yorkshire tea. To make that idea a reality, Patrice enlisted the help of many talented individuals, generous companies and with the goodwill of over 60 artists and their mgmt/PR teams, LoveMusicLoveFood now exists 2 years later in exhibition and bookform. The book includes interviews by celebrated music journalist Andrew Harrison, recipes by rock&roll caterer Sarah Muir and a foreword by Brit superstar chef, Heston Blumenthal. And the force
behind it all comes from her desire to produce something extraordinary for an extraordinary charity, Teenage Cancer Trust. Teenage Cancer Trust is a UK based charity & many of it’s core supporters can be seen in LoveMusicLoveFood: The Rockstar Cookbook, from it’s most vocal patron, Roger Daltrey, to Paul Weller, Kasabian, Kelly Jones, Brian May Siouxsie Sioux, Ellie Goulding, Tinie Tempah even Sir Cliff Richard features as well as US stars such as Brandon Flowers and the list goes on. All proceeds from book & print sales go to Teenage Cancer Trust so to donate & get a fabulous book go online to: www.lovemusiclovefood.org (RRP £30) To buy exclusive limited edition prints go to: firstname.lastname@example.org For information about the charity please visit: www.teenagecancertrust.org Original concept & images: Patrice de Villiers Interviews: Andrew Harrison Recipes: Sarah Muir
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Paul Weller loves CafĂŠ Latte and amaretti biscotti
The perfect latte and amaretti biscotti: For the amaretti biscotti (makes 36): 400g plain floor 2 tsp baking powder 125g butter softened 200g caster sugar 2 medium eggs 2 tsp finely grated orange zest 1 tsb almond extract 75g almond fakes, toasted 1 large egg white, lightly whisked, to glaze
For the latte: Preheat your mug with hot water. Pour enough milk into a jug to almost fill your mug. Place the steam wand in the mug and steam for 10 - 20 seconds. Steam with the end of the wand partially out of the milk to acrate it - this creates a lovely velvety foam. After the first 10 - 20 seconds move the steam wand to the bottom of your jug and steam the milk until hot. Make 1 or 2 espresso shots depending on your desired taste. Pour into the warmed mug and then pour the milk on top, holding back the foam with a spoon. Fill the mug to about 1cm from the top, gently spoon on the foam from the jug to top off your latte. For the amaretti biscotti: Preheat the oven to 190*C/Gas mark 5. Line a baking tray with baking parchment. Sift the flower and baking powder together and set aside. In another large bowl, cream together the butter and sugar until light and fluffy. beat in the eggs, one at a time, then stir in the orange zest and almond extract. add in the flour and stir until smooth. Finally mix in the toasted almonds. Divide the dough in half and shape each into a log, about 5cm in diameter. Place both on the baking tray and gently flatten.brush the tops with egg whites. Bake for 25 minutes until light brown. Leave to cool slightly then gently cut the logs diagonally into 1cm slices. Place the slices flat on the baking tray and bake for a further 10 minutes until crisp. Transfer to a wire rack to cool. Store the biscotti in a paper bag to help them soften slightly.
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Mick Hucknall loves Lobster Thermidor & Roasted vegetables
Lobster Thermidor & Roasted vegetables: Serves 4 2 large lobsters, cooked 40g parmesan cheese, freshly grated For the sauce: 60g butter 2 shallots, peeled and finely chopped 570ml fish stock 2tbsp medium dry white wine 110ml double cream Â˝ tsp English mustard 1tbsp chopped fresh parsley 1tbsp chopped fresh chives 1tbsp chopped fresh dill Juice of 1 lemon Pinch of cayenne pepper Sea salt and freshly grounded black pepper Lemon wedges, to serve For the sauce: Lay the cooked lobsters belly down on a board, hold firmly and cut lengthways in half. Remove all the meat from the claws, tail and head, saving any coral. Cut the meat up into small pieces and place back in the shell with the coral. For the sauce, melt the butter in a large saucepan, add the shallots and cook until softened. Add the stock, wine and cream and bring to the boil. Let bubble until reduced by half, then add mustard, chopped herbs, lemon juice and cayenne. Season to taste with salt and pepper. Preheat the grill to high. Spoon the sauce over the lobster meat, sprinkle with the parmesan, and place the lobster halves under the grill for 3-4 minutes until golden brown. Serve with lemon wedges.
For the roasted vegetables: 8tbsp olive oil 2 large red onions, peeled and quartered 10 asparagus spears, trimmed and cut into long diagonal slices 2 courgettes, trimmed, halved and cut into long diagonal slices 1 fennel bulb, trimmed, halved lengthways and cut into 10cm think slices 8 garlic gloves, peeled 1tbsp fennel seeds, crushed Pinch of salt (ideally Fleur de Sel de Camargue) 4 trusses of baby plum tomatoes on the vine Drizzle of good-quality balsamic vinegar 1tbsp chopped fresh basil 1tbsp chopped fresh parsley
For the roasted vegetables: Preheat the oven to 200*C/Gas mark 6. Poor half of the olive oil into a large ovenproof dish and place in the oven to heat up. Meanwhile, put the red onion, asparagus, courgettes, fennel, garlic, fennel seeds, salt and remaining olive oil into a large bowl and toss well. Carefully tip it all into the heated dish. Cook in the oven for 15 minutes, checking after 10 minutes and turning down the heat if the vegetables are browning too quickly. Add the tomatoes on their vines and roast for a further 5 minutes or until the vegetables are caramelised. Serve immediately, drizzled with balsamic vinegar and sprinkled with the chopped herbs.
Katie Melua loves Nori Rolls
Nori-Maki: Serves 4 Â˝ cucumber, peeled and deseeded
Cut the cucumber into 10cm long matchsticks and set aside.
2 standard sheets toasted nori seaweed
Cut the nori sheets in half lengthways. Place a strip of nori, shiny side down, on a bamboo mat, with the shorter edge of the mat and nori sheet directly in front of you. Place a weight, such as a knife, on the opposite short end of the nori.
2 tbsp wasabi paste, plus extra to taste 1 tsp rice wine vinegar 3 tbsp water 4 cups cooked sushi rice 115g tuna, salmon or cooked prawns, cut into strips
Mix 1 tbsp wasabi paste with the rice wine vinegar and water and use this to moisten your hands. Use your fingertips, spread about 1 cup of sushi rice over three-quarters of the sheet in a layer about 5-7mm thick, leaving the end furthest away from you free of rice. With you index finger, smear a thin line of wasabi paste across the width of the rice, about a third of the sheet from you. Lay the cucumber, tuna, salmon or prawns strips along the wasabi paste. To roll, hold the line of ingredients firmly in place with your fingertips. With your thumbs push up and turn the end of the bamboo mat up and over the filling until the two ends of nori sheet meet and form a cylinder. Press the roll firmly and evenly inside the mat. The filling should be in the centre of the rice. Place on a board with the exposed end of the nori sheet underneath the roll and remove the bamboo mat. Repeat the process with the other 3 nori sheets. To serve, cut the rolls into 2.5cm rounds with a sharp knife, wiping the knife clean between cuts.
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Sophie Ellis-Bextor loves Fish, Chips and a Gherkin
Traditional Fish & Chips with Gherkin Salsa: Serves 4 For the Fish & Chips: 6 large white potatoes Sunflower or vegetable oil, for deep-frying 4 pieces cod of haddock, about 175g each 225g self-raising flower 1/4 tsp bicarbonate of soda 300ml beer (or soda water), well chilled Sea salt and freshly grounded black pepper
For the Gherkin, lemon and parsley salsa: Small handful of fresh hand leaf parsley, stalks removed and finely chopped Finely grated zest of 2 lemons 8 pickled gherkins, finely diced, plus 4 tsp vinegar from the jar 2 garlic cloves, peeled and crushed 4 shallots, peeled and finely diced A little sugar (optional)
For the Fish & Chips: Preheat the oven to 150*C/Gas mark 2. Peel the potatoes and cut into thick chips. Rinse in cold water and pat dry with a clean tea towel. Heat the oil in a deep-fat fryer or a large heavy-based saucepan 150*C. Check that it is hot enough by carefully placing one chip into the oil; if it gently fries the oil is ready.
batter should be the consistency of very thick cream; add more liquid if it is too thick.
When the oil is hot, fry the potatoes in batches for 10-12 minutes until golden. The chips will fry better if there is room in the pan so be careful not to overfill it. To check that they are cooked, pierce one chip with a sharp knife; it should be soft and fluffy. Lift out with a slotted spoon, drain on kitchen paper and place on baking tray lined with grease-proof paper. Place on a low shelf in the oven to keep warm while you cook the fish. Increase the oil temperature to 180*C (use a thermometer to check if necessary). Meanwhile, to make the batter for the fish, sift the flour and bicarbonate of soda into a large bowl and whisk in the cold beer. The
Cook the fish fillets in batches to stop them sticking together. Dip the fillets into the batter, ensuring they are fully coated, then gently lower into the oil. Fry for 4-5 minutes until golden brown and cooked through. Remove with a slotted spoon, drain on kitchen paper and place on baking tray lined with grease-proof paper, keep warm in the oven while you cook the rest. Wait for the oil to reheat before frying the second batch. Season the fried fish with salt and pepper and serve immediately, with the chips and a dollop of the gherkin, lemon and parsley salsa on the side. For the Gherkin, lemon and parsley salsa Mix all the ingredients together in a small bowl. Cover and leave to stand in the fridge for two hours. Taste before serving; if the salsa is a bit tart dissolve a little white sugar in a small amount of hot water and add to the salsa to sweeten a little.
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A gold-standard approach to residential by ISG, the team behind the London 2012 Velodrome
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Praised for its exceptional quality. Celebrated for its exquisite craftsmanship. Lauded for its breathtaking innovation. A fit out of a luxury townhouse? A refurbishment of an elegant mansion? The creation of a magnificent subterranean basement? No, actually the London 2012 Velodrome, delivered by international construction services company ISG, which is also behind some of the finest exclusive living projects in London and further afield. But then with feedback like this, why wouldn’t you want the people behind this multi award-winning Olympic scheme delivering your residential
construction project? Especially when you can expect the same immaculate attention to detail, exceptional craftsmanship, and highly collaborative, personal and friendly approach. 2012 was the year that the Olympics brought the world’s attention to London and with it, potential investors to the UK, resulting in a buoyant property market. ISG’s work is often on a world stage having been involved with not just the 2012 Games, but also a number of highprofile clients. However, we are equally comfortable with the discretion and confidentiality that comes with working in the exclusive residential market, having
delivered many homes over many years. We understand that a house is a home, and that with this comes an emotional attachment. Our careful and considerate approach is praised by our customers: “ISG has always produced good teams and that, of course, makes or breaks a project. Homes are very difficult things because they are so emotional. They are a part of you; they are part of your life. ISG has done a very good job at a ‘home’ level, where they’ve been as responsible as they can, to the things that make a difference.” (private client, London) Financial peace of mind is what sets us further apart. We are unique in that our niche team of specialists working in the exclusive residential market has the financial security of being part of an international Group with a turnover in excess of £1 billion. And with a strong track record of working with brands such as Chanel, Dior, Louis Vuitton, to name but a few, we truly understand luxury. We only work with the very best teams and highly-skilled tradesman and craftspeople to create exceptional spaces unique to each and every customer’s lifestyle requirements. Our projects range from cosmetic and decorative interiors works through to more complex building and refurbishment projects, including basement excavations, swimming pools and spas, and landscaping. We provide technical advice and installation in specialist areas such as audio-visual, home cinemas, communications and integrated security systems. We also provide support in procuring and managing bespoke furniture and furnishings and fine art, and relocations and storage solutions. Our team has extensive experience working within the complexities and constraints of listed buildings whilst retaining their original features, collaborating with parties such as English Heritage, the National Trust and planning inspectors. We pride ourselves on our skills
in bringing listed and ancient structures up to date, melding the height of modern luxury and comfort sympathetically with the old. We also have experience of working on new build construction projects and eco-friendly homes. Whether it’s an Olympic Velodrome, a substantial basement build, or decorative finishes within a luxury penthouse, we take our customers’ aspirations and make them a reality. So when you want a worldclass, gold standard result, why settle for anything less than the very best? To find out how we could help you create your ultimate living space, please contact Angela Rundle on 0207 247 1717. www.isgplc.com/exclusiveresidential