French Escape

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PEACEFUL PUTTING

Set in the stunning Loire Valley, Les Bordes offers one of the best golfing escapes just a stones throw from Paris. But it's not all about golf. This incredible 1,400 acre estate has plenty more than just fairways and greens whether you want to explore the outdoors or enjoy the tranquil inside spaces.

LES BORDES

ESTATE & GOLF CLUB

Les Bordes Golf Club is a private member’s club situated 100km south of Paris in the beautiful Loire Valley. Here, members and their guests have access to exclusive facilities including two championship courses and a par three course designed by two world renowned architects. With two 18-hole courses and a 10hole course, the club’s aim is to deliver the best combined 46 holes of golf in continental Europe and with the opening in July last year of the eagerly anticipated second 18-hole New Course, it is certainly on course to succeed.

Although approximately a 90-minute drive from Paris, it’s a wonderful idea to make your visit an experience to remember by travelling by private jet. To get you there, Jetfly, a leader of fractional (shared) ownership in Europe for both business and private aviation offer world-class aircraft such as the Pilatus PC12; one of the most popular turbine-powered business aircraft on the market and a perfect choice. Fast and versatile, this jet offers a level of comfort and luxury that can be found on larger business jets. It can access over 3,000 airports and small airfields in Europe giving you a unique level of access for personal and business use.

Flying from Farnborough Airport to New Orleans, Les Bordes is spread across 1,400 acres of the magnificent Loire Valley and Sologne Forest. Located in the UNESCO World Heritage region renowned for historic chateaux, medieval towns, fine wines, great food and unspoiled landscapes, the estate was originally established in 1987 by Baron Marcel Bich, founder of the Bic ballpoint and disposable razors. Offering understated luxury, leisure and sport in a unique natural setting blessed with glimpses of wild boar, red deer, sweeping lakes and natural habitats it is also only 15 minutes from the Chateau de Chambord which is one of the most recognisable chateaus in the world because of its very distinctive French Renaissance Architecture and the largest in the Loire Valley. Well worth a visit if you can squeeze it in.

Rated as one of Europe’s elite courses, the 18-hole Old Course was designed by American architect Robert Von Hagge who was instructed by Bich to spare no expense. Completed in 1987 and considered a masterpiece and quite unique as there was nothing else like it, Von Hagge managed to design the holes to create a tree lined, 7,009-yard, par-72 course running through the Sologne Forest intertwined with a stunning complex of lakes that offer a serene setting.

Bich passed in 1994 and under new ownership, American architect Gil Hanse was selected to take on the challenge of building another contrasting, championship 18-hole golf course on the same estate as the already established Old Course.

Renowned for designing modern masterpieces, (including the Rio 2016 Olympic Golf Course along with his business partner

Jim Wagner) and restoring many Top 100 courses, Hanse wanted to combine elements from several golf courses around London and Paris and his vision was to feature a more traditional heathland style. With large bunkers, subtle elevation changes and incredible green complexes, the layout measures 7,211 yards from the back tees but, in contrast to the Old Course, is expected to play shorter than its overall length due to the firm and fast playing conditions.

Architecturally magnificent, the outstanding New Course fits harmoniously into its surroundings with the fairways blending seamlessly into the natural vegetation and trees. Hanse and his team ensured maximum care and attention was taken to preserve the natural environment when clearing the location.

Hanse also created the 1,557 yard, 10-hole, par 3 Wild Piglet course which was unveiled to members in September 2020 and has already been ranked amongst the top 25 par 3 courses in the world by US authority Golf.com.

The opening of the New Course headlines three years of investment at Les Bordes including renovation of the Old Course. Offering unique lifestyle choices, the estate is developing a community where all family members can enjoy the on-site amenities including natural swimming lakes and pools, beaches, watersports, go-karting, archery, pony riding, biking and walking trails.

The Clubhouse and Member cottages have also been completely renovated to offer modern comforts and facilities whilst preserving the rustic feel of the fireplaces and vaulted wood beam ceilings as well as the charm of the Loire Valley.

Future investment plans include an announced partnerhip with Six Senses for the transformation of the 19th century Chateau Bel Air into a luxury hotel and spa.

MONDRIAN L O N D O N SHOREDITCH

Located in the heart of creative and colourful Shoreditch, the Mondrian Shoreditch London opened last year after a complete overhaul and redesign by award-winning London interior design studio Goddard Littlefair.

With 120 rooms, including 13 spectacular suites, the hotel is a hub for visitors to the city and locals alike.

A one stop destination for creativity, food and fun, the hotel effortlessly blends business with pleasure, while showcasing the essence of East London. Collaborating with local talent and brands through artistic pop-ups and live performances in The Screening Room, a private room and bar, guests can discover highlights of the vibrant neighbourhood without even stepping outside. The property also boasts a premium co-working space, fabulous dining options, a 24/7 state-of-the-art gym, and even a heated rooftop pool and lounge.

Part of The Curtain Members' Club, which reopened in October, the handy co-working space is available for members on the ground floor. Providing chic office space that allows workers to mix up their usual WFH routine, The Design Studio also offers members a full rota of events from live music to panel discussions, and exclusive access to the Rose Bar, Rose Lounge, Beyond the Curtain and the event space.

Also part of the member's club, guests to the hotel have access during their stay to the rooftop space - Altitude at The Curtain - each morning from 7am to 12pm for breakfast, swimming and relaxing. What's more, if you book directly with the hotel, you can enjoy the stunning rooftop facilities across your entire stay.

Downstairs, world famous chef Dani Garcia has introduced BiBo, his first outpost in London.

Serving up classic and innovative tapas dishes, the Andalusian chef has created an exciting menu full of flavoursome bites and punchy paellas. Highlights include Gambas Al Ajillo; Croquetas

de Jamon Iberico with a slice of Jabugo Jamon Iberico on top; and Grilled Whole Blue Lobster Paella.

The dining room is warm and welcoming with a large tiled central bar, terracotta walls, banquette seating, plenty of greenery and a small courtyard area.

Upstairs, Christina's Shoreditch is the ideal location for a few post-work cocktails. The innovative sips are served alongside products from local independent suppliers, making the all-day cafe a great local meet-up.

The relaxed and welcoming vibe is something that radiates throughout the whole property. Exciting art installations, including an immersive light room in the lobby, not only provide the perfect photo opportunity but also add to the eclectic, spirited feel of the hotel.

Rooms follow the same playful theme, with fresh white brick walls, bespoke artwork and modern facilities, from large steam rain showers, stunning terraces - which quite frankly are huge for a London hotel, extra comfortable beds and a curated mini bar.

The hotel has also partnered with leading CBD and wellness brand OTO CBD. Hoping to ease the stresses of the last couple of years, and provide an excellent night's sleep for weary guests, the package includes OTO's new CBD sleep kit which is provided during the turndown service.

The full overnight package includes a signature OTO CBD Balance massage using CBD oil, jasmine and chamomile; the luxurious OTO CBD sleep selection set, with CBD Lavender Pillow Mist, CBD aromatherapy roll-on, and CBD Night Face Mask; and finally, the brand's award-winning Mini Sleep Drops.

The Ultimate CBD Sleep Therapy starts from £350.00 per night. Nightly rates at Mondrian Shoreditch London start from £299.00 inclusive of VAT and breakfast.

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MARUGAME UDON

With two new locations in St Christopher's Place and Canary Wharf, Japanese favourite Marugame Udon is making it easier for you to get your udon fix.

Offering a taste of Japan’s favourite hand-made udon, guests can watch and taste authentic udon made on site with fresh tempura on the side.

Great for a quick lunch or casual dinner catch-ups with friends, highlights of the menu include Beef Nikutama, udon with beef and caramelised onions in a dashi broth with a poached Onsen egg; Kimchi Yaki Udon with Kimchi, cabbage, red peppers, onions, carrots and bean sprouts; or for a more traditional route the Kama Age, the purest way to eat udon straight from the pot.

Rice bowls such as Chicken Katsu and Salmon Teriyaki are also available along with a huge selection of fresh tempura and omusubi seaweed wraps. Wash it all down with an ice cold pint of Asahi or sparkling yuzu and cucumber sake.

Langan's Brasserie

Having officially reopened late last year, Langan's once again positions itself as the place to be in Mayfair.

Since it first opened its doors, Langan’s was about more than dinner, and more than a party. It was a place where Mick Jagger and David Bowie could share a cocktail, a hub for the well-heeled and the spirited. Now, that vibrancy for life and all it offers, has been reimagined for a new age.

At the helm of the new brasserie is acclaimed duo Graziano Arricale and James Hitchen, two experienced restaurateurs in their own right, bringing years of hospitality expertise to the project.

Interiors have been created by Peter Mikic, who cites his inspiration as a celebration of British craftsmanship with European flair, the 3 storey brasserie draws upon 20th century design in a fresh, contemporary fashion.

Upon entering guests are wowed by the ground floor bar made from 3 different marbles and adorned with a circular ‘pop’ pattern. In the main dining room, a calming palette of sage green is offset by neutral accents and modern artwork. The brasserie has stayed true to its heritage showcasing contemporary artworks, expertly curated by an in-house consultant. Langan’s has also pledged to support independent museums and art institutions in the UK celebrating homegrown talent and providing the perfect backdrop to showcase rising stars in the industry; taking centre stage in the ground floor dining room is a mural designed by Glaswegian born and dwelling France Lise McGurn.

At the end of the main dining room sits Langan’s dedicated seafood bar with its curved stainless steel overhang, while Langan’s now listed staircase leads guests from the ground floor to the new invite only late lounge and the basement offers a stunning private dining room which seats up to twenty guests.

Offering breakfast, lunch and dinner daily, the large and varied menu blends old classics with new favourites.

For breakfast, diners can start the day right with eggs any style including Eggs Florentine, Royale and Benedict as well the everpopular Avocado & Poached Eggs on Toast with Pumpkin Seeds, Chilli Oil, fresh pancakes, and a quintessential English Breakfast with a choice of Eggs, Tamworth Pork Sausages, Crispy, Streaky Bacon, Black Pudding, Tomato, Mushrooms & Baked Beans.

While the all-day menu showcases theatrical dishes such as beef tartare served either tableside or Aller-Retour and the famed spinach soufflé with anchovy sauce, to the iconic Langan's fish pie and Scottish Salmon with Sorrel Sauce & Confit Lemon. Guests have plenty to choose from. Not to be missed is Raw Bar. Choose from the very best fresh British oysters dressed in Shallot Vinegar or Ponzu; a selection of caviar; fresh Obsiblue Prawns; and a Plateau de Fruits de Mer for 2. Other menu highlights include Seared Lyme Bay Scallops with Tenderstem Broccoli, Crispy Pork; Truffled Mac 'n' Cheese with fresh truffle, Tamworth bacon and cheddar cheese; and Hereford Ribeye from the grill.

Ensure you leave room for dessert though as the Orange and Grand Marnier Soufflé is packed full of flavour and served with refreshing yoghurt ice cream.

Langan’s serves all of the cocktail classics along with some playful additions which incorporate unique flavours and reflect the restaurant’s theatrical personality, alongside an impressive wine list that has been curated by sommelier GuillemKerambrun. With a renewed focus on English winemakers for Langan's menu, Kerambrun has over 20 years of experience in the wine and hospitality industries across numerous international markets having enjoyed 13 years at the esteemed Alain Ducasse’s empire.

T h e L a L e e

Located in the heart of Chelsea in the elegant surrounds of The Cadogan, A Belmond Hotel,The LaLee pays homage to one of the hotel’s most illustrious past residents, actress and socialite Lillie Langtry.

Notorious for romantic scandal and famed for risqué stage performances, Lille Langtry didn’t shy away from drama. Celebrating her life, The LaLee takes guests on a culinary journey to the grand cities of Europe, all from the comfort of the warm and welcoming dining room. Executive Chef, Chris Hill, has curated a classically European menu offering a host of tempting dishes for all to enjoy.

From hand Dived Scallops and 45 day aged Beef Fillet to a sharing Aubergine Parmigiana, the menu is wonderfully varied with desserts including Rum Baba and Tiramisu.

With fresh oysters, Royal Belgian caviar, other highlights include the delectable Artichoke and truffle salad; Prawn and Lobster cocktail; BBQ lobster, Cafe de Paris and frites; Rack of Lamb served with courgette and a sauce vierge.

Showcasing the very best seasonal produce of Britain, there are also a number of dishes prepared table-side, including Beef Tartare, Caesar Salad and Dover Sole, all served with a touch of theatre that Lillie would be proud of.

Over 80 wines on the menu are served by the glass, including a bespoke English sparkling that has been created exclusively for the hotel by Rathfinny Wine Estate. The new cocktail menu boasts 15 signature creations, each paying homage to a European city frequented by Langtry on her adventures, including the playful Cobalt and Tonic inspired by the vibrant sights of Amsterdam and the Mimosa al Garibaldi. The Brassiere Mary, a take on the famous Bloody Mary is not to be missed either.

The Ultimate Tea Party at Home

By Adam Smith

Adam Smith is executive chef at Michelin-starred, Restaurant Coworth Park in Ascot. Named as the Roux Scholar in 2012 and awarded Craft Guild of Chefs Restaurant Chef of the Year in 2015, he joined Coworth Park as executive chef in 2016, overseeing all its culinary outlets, and in 2021 was awarded the Michelin-star for Restaurant Coworth Park for a fourth consecutive year.

Afternoon tea taken in the Drawing Room at Coworth Park is always a firm favourite with guests. With Mother’s Day on Sunday 27 March, show your mother or loved one that you care by inviting her over for a homemade Afternoon Tea. Quintessentially British, keep it simple and elegant with perfectly baked scones, served with clotted cream and her favourite flavour jam, and a selection of sandwiches, such as my egg and cress recipe. ADAM'S SCONES 525g Plain Flour 85g Sugar 85g Butter 25g Baking Powder 320g Buttermilk 100g Raisins 1 Green Apple 1 Egg (to make egg wash use egg and 1tbsp cold water)

ADAM'S EGG & CRESS SANDWICHES 8 Slices of your Preferred Bread Butter 8 Free Range Eggs 2 tbsp Mayonnaise 1 Small Banana Shallot Watercress Salt and Pepper

SCONES METHOD

• Mix cold butter, sugar, flour and baking powder until rubbed in (approx. 8 minutes). • Add 90% butter milk and mix for further 8 minutes, check and see if last 10% is needed. • Add in the raisins and grate the apple into the mix and combine. • Roll the dough to 4cm thick, then fold the dough back onto itself, flip it upside down and roll again to 4cm high. • Stamp out the scones with a 50mm round cutter, brush with the egg wash. • Place these onto a greased baking tray and leave to prove for 20-30 min. • Cook at 200°C for 15 minutes, then serve straight away with clotted cream and any flavour jam you have. I’ll let you decide which should go first!

SANDWICHES METHOD

• Place the eggs into a suitable sized sauce pan and cover in cold water, make sure the eggs are flat on the bottom and not stacked. • Place onto a high heat and bring to the boil as quick as you can and cook for 8min. • Remove the eggs and place into ice cold water. • Once cold, peel the shell and rinse the eggs. • I find the best way is to chop the eggs with a knife, as it gives a better texture rather than grating. • Peel and finely dice the shallot. • Add the shallot to the chopped egg, along with the mayonnaise. • Season generously with salt and pepper. • Butter your preferred bread, I personally love a nice seeded bread for this. • Generously spread on the egg mixture and cover with the washed and picked watercress to taste (I like loads). • Cut into triangles or rectangles (whichever you prefer) and enjoy!

YOUR COCKTAIL

Have you ever thought about taking a look into the world of rye whisky? Referred to as Bourbon’s ‘older brother’ rye is a spirit surprisingly rich in both flavour and history.

Before the American Revolutionary War (1775 –1783) the most common spirit consumed in the colonies was rum as a result of the high levels of trade between Great Britain, the Caribbean, and the colonies. Everyone drank rum (and lots of it) but when the colonies rebelled against Great Britain and won the revolution King George III cut off his supply of sugar and rum from the Caribbean.

A replacement spirit had to be found and this led to the producing a spirit with local grain growing abundantly in the fields: rye.

Scott Harris, owner of celebrated rye distillery Catoctin Creek in Virginia tells us more.“When colonists came to America the first permanent British settlement was in Jamestown, Virginia. During that time (1607) colonists started making whisky from local grain, most famously (but not exclusively) by Gloucestershire born George Thorpe a noted landowner, Member of Parliament, distiller, educator and major investor in early colonial companies in the Americas.”

Fast forward to 1804 when the first ‘cocktail' as we know it was documented and this was made with rye; known as a ‘whisky cocktail’ it was later called the ‘old fashioned whisky cocktail’ and later still simply called the ‘Old Fashioned’.

The 1800's saw a huge boom in cocktails and whisky consumption, dominated mostly by the elite bartenders of New York and the key whiskey ingredient in classic cocktails such the Manhattan and Sazarac continued to be rye whisky.

Rye was king on the east coast all the way until Prohibition. And then Prohibition wiped it all out. “In some states distilling industry never recovered” says Scott Harris. “When we opened Catoctin Creek Distillery in 2009 we were the first distillery to open in Loudon County since Prohibition, that is 76 years. Quite remarkable!”

Today rye differs in styles from State to State taking it account climate, raw materials and trends. For example Virginia style rye has more peppery and grassy notes whereas Maryland rye is slightly sweeter with more caramel notes.

Brian Tracey, Co-Founder and President of Sagamore Spirit Distillery in Baltimore Maryland, explains how they create the flavour of their signature rye, “first we take two different types of mash – which is the combination of rye with other grains. One has a higher percentage of rye that adds notes of cinnamon and clove. The low-rye mash adds notes of caramel, honey and citrus peel. The two are blended and aged in charred America oak barrels for four to six years and then we adjust the alcohol using limestonefiltered water from our own springhouse built in 1909”.

Experience a sip of history with this recipe for a Ti Adoro, with a 2022 addition of a Campari ice cube!

Ti Adoro

Ingredients

60ml Catoctin Creek Roundstone Rye | 30ml good Italian vermouth | 2 dashes orange bitters Campari Ice Cube - Make your Campari ice cubes by combining 25ml Campari and 60ml Water and freezing in an ice-cube tray that makes large cubes. Method

Combine Rye, Vermouth and Bitters in an old fashioned glass. Add Campari ice cube, stir.

Orange Peel Garnish - Twist the orange peel into drink, then wipe rim with the peel before sliding it into the side of the glass.

temper

With locations in Soho, Covent Garden, and the City, temper boast vibrant smokehouses with open fire pits, extensive wine lists and an impressive open kitchen slap bang in the middle of the restaurants where you can watch the chefs prepare, butcher and cook your food over fire.

Unlike other meat restaurants, temper buys most of their meat from small farms to then butcher in house. Not only does this mean they use less cattle per week to serve the same amount of food as a like for like restaurant, it also means all the steaks come from rare-breed British cattle which is slow-reared and pasturegrazed. Temper refuses to use any produce that they feel are mass produced or has a large environmental impact, meaning you as the diner can feel more comfortable with this conscious choice knowing the meat you are eating is only from selected UK farms with high welfare practices.

This careful and loving approach to the quality of the meat truly comes through in the dishes.

The city location in particular, which is situated just minutes from Bank, is all about in-house butchered steaks, traditional corn tacos, big wines, mezcal and gin, all centred around a giant fire pit.

With a range of prime specials, with house cuts on and off the bone, other highlights from the sharing menu include aged beef nachos; crispy sticky pork bites; gherkin parched cheeseburger soft corn tacos; grilled hispi cabbage; and beef brisket Tajin served with paratha.

Meat is tender, succulent and incredibly tasty with accompanying sides and sauces such as Korean barbecue and Beef-fat bearnaise only elevating the dish.

Wash it all down with one of the speciality cocktails. From the Pineapple Negroni, with tequila, sweet vermouth, pineapple and Campari; to Sage Advice with pisco, mezcal, Chartreuse, sage and pineapple. There is also a huge range of wines, beers and spirits should you not fancy a cocktail.

Friendly staff are on hand to offer their favourite recommendations, limited specials, and great advice, as you will want to order the entire menu.

The city location can also host private events and offer butchery masterclasses.

S I X by N I C O

Inspired by some of our most-loved childhood tales, Six by Nico Canary Wharf's latest feating menu combines magical tales with innovative dishes. The 'Once Upon a Time' menu showcases a culinary wonderland that takes guests on a journey through Paddington Bear's adventures in London, across the dark and mysterious forest that surrounds the Beast's Castle, and into the river with the Ugly Duckling as he matures into a majestic Swan.

Providing a much-needed escape from reality in the modern surrounds of the chic restaurant, magical menu highlights include; Paddington Bear Marmalade, Sourdough bruschetta, Ox Cheek Ragout, Mushroom XO marmalade and Truffle; Danny, Champion of the World, Let's go Trout Poaching, Cured and Torched Loch Etive Sea Trout, Smoked Bone Veloute and Dill dressing, Artichoke and Sea Herbs, Bergamot Gel, Salted cucumber; and finally, The Ugly Duckling, the Most Beautiful - Duck, Leg Boulangere with Pickled Walnut, Salsify, Toasted Cereal, Pear and Fig.

There is also a vegetarian menu on offer featuring a Goldilocks and the Three Bears inspired delight of Pearl Barley and Pecorino Porridge, Winter Truffle and Pesto Bianco.

Guests can start the six course meal with Mary Poppins - Spoonful of Sugar Aperitif and some Fantastic Mr Fox - Farmer Bunce’s Liver & Doughnuts as a side snack.

From hay baked potato mousseline that would see Oliver asking for more to decadent delight of the last rose petal with mascarpone creme, rose, hibiscus and rhubarb, the enchanting 'Once Upon a Time' menu will run until Sunday 13th March 2022 at Six by Nico Canary Wharf so make sure to get in there quick.

Chef Nico Simeone said: “Our guests will experience a story co-written by them. Choosing from 12 dishes, thousands of our customers came together to vote for their final six dishes. Granting all their wishes, we listened and are serving up a menu worthy of legend.”

The menu is priced at £37 per person with the option to enjoy an expertly selected wine and specialist drinks pairing for an additional £33. As ever, there is a vegetarian alternative available, as well as snack sides available from £5.

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your

FUNCTIONALLY FAST

Continuing the original Audi RS 2 Avant's legacy, the latest RS 4 Avant delivers stunning form, exceptional function, and of course the blistering performance expected from this marque's sporty arm giving you an all-round achiever worth the price-tag.

RS 4 AVANT

Building on over quarter of a century of history dating back to the original RS 2 Avant, the latest RS 4 takes the performance and everyday useability that the original Avant introduced to new heights. Boasting the levels of performance you've come to expect from the German masters at Audi Sport, delivered in a package that offers functional interior space, the RS 4 Avant is the ideal all-rounder.

Performance comes in the shape of the impressive 2.9-litre TFSI twin-turbo V6 which builds on the legendary 2.7-litre V6 found in the original RS 4 Avant of 1999. Boasting 450 PS - a whopping 70 PS more than the 2.7l counterpart - and impressive 600 Nm of torque over a broad engine speed range from 1,900 to 5,000rpm, the latest RS 4 Avant will propel you from zero to sixty-two mph in just 4.1 seconds and continue on to a governed 155mph. You can also add the RS dynamic package that will increase the electronically governed top speed further to 174mph.

This engine isn't all about power however as efficiency is also improved over the previous model with consumption reduced by 17 percent thanks to Audi's TFSI combustion process which utilises the two-stage Audi valvelift system to maintain efficiency during normal driving and deliver a powerful boost of output when required.

All of that power flows to the quattro permanent all-wheel drive system via the responsive, sporty eight-speed tiptronic. In regular driving, the system delivers more power to the rear axle with its purely mechanical center differential directing 60 percent of the torque to the rear axle and 40 percent to the front. If undesired slip occurs at one axle, most of the power is automatically and rapidly redirected to the other axle - up to 70 percent to the front or up to 85 percent to the rear axle. The high locking values enable a clearly defined torque distribution and highly precise interaction with the control systems of the ESC and wheel-selective torque control.

An optional quattro sport differential with RS-specific tuning ensures an even more dynamic response when accelerating in corners. By distributing the torque between the rear wheels actively