31 minute read
Sunning in Style
NIKKI BEACH
MALLORCA
Founded in 1998 by entrepreneur Jack Penrod, Nikki Beach was the first and original luxury beach club, combining the elements of music, dining, entertainment, fashion, film and art into one.
Today, as Nikki Beach marks over 20 years in business, the brand has grown into a global, multifaceted lifestyle hospitality company with 11 beach clubs, 5 hotels and resorts, a fashion division (including lifestyle boutiques), special events and Nikki Cares, a 501c3 non-profit charity.
With locations in Miami Beach, Saint Tropez, Marbella, Saint Barth, Dubai and Monte Carlo, the brand continues to thrive and grow.
Drawing inspiration from its roots and the brand’s ethos of Celebrating Life to plan for each season. Guests are invited to while away the afternoon and enjoy endless golden hour views with palm-fringed backdrops, curated musical experiences and farm-to-table dishes.
This year, Nikki Beach Saint Tropez, the first European destination, and Nikki Beach Mallorca, overlooking Isla de sa Porrassa, are celebrating their 20th and 10th year anniversaries, respectively.
In addition to the brand’s renowned Amazing Sundays, which feature incredible brunches accompanied by guest DJs, weekly events include nostalgic luxury poolside celebrations, Friday-feeling music experiences and Mediterraneaninspired cuisine. A true laid-back paradise, Nikki Beach Mallorca is just 20 minutes from central Palma. With 200 beaches on the coastline, Mallorca is the largest of the Balearic islands and attracts more than 10 million visitors a year. Celebrated for its Mediterranean cuisine, the island is home to remote mountains, sleepy sun-soaked villages, turquoise waters and stunning architecture. Mallorca known for its great wealth with the highest per capita level of disposable income in Spain, and the island remains a top destination for all nationalities,
offering a wide range of attractions to suit all tastes. Over the years, the paradise has attracted artists, writers, poets and creatives from around the world, many who still own homes on the island today. Composers including Chopin and Andrew Lloyd Webber, authors Anaïs Nin and DH Lawrence and artist Joan Miró - who spent much of his life in his studio on the edge of Palma - all found inspiration in the island’s extraordinary beauty.
Overlooking the tranquil waters of the Isla de sa Porrassa, Nikki Beach Mallorca is the perfect venue to relax as you sip innovative cocktails, and enjoy exceptional fresh dishes in the sunshine.
Comprising of a private beach area, pool, beds and loungers and lively restaurant, guests are invited to enjoy international cuisine with Spanish flair and beachfront views while experiencing a dining journey like no other. Resident and guest DJs provide an upbeat soundtrack to compliment your lunch.
The careful curated menu features healthy salads, innovative sushi rolls, freshly caught seafood and slowroasted free range rotisserie chicken. Must tries include the magnificent Sushi Boats, fresh salads, and Nikki Beach's famous chicken satay with sesame marinated chicken strips, Asian vegetables, spicy peanut sauce and steamed jasmine rice.
This summer has seen the European destinations of the club host some of the best Michelin Star Chefs in the world, including 3 Michelin-starred chef Glenn Viel, for menu takeovers promoting fresh produce and local cuisine.
Nikki Beach Mallorca makes the most of the produce on the island, proudly offering dishes that are not only delicious but also ecological, boasting 0km produce. From famous Soller Red Prawn tacos; Mallorcan Local Farm Cheese; and freshly shucked Poget Oysters; to the Nikki Beach favourite Sexy Salad with shrimp, crab meat, tobiko and spicy mayonnaise, the menu is bursting with flavour.
Drinks-wise, it goes without saying that a refreshing glass of rose is the order of the summer. Nikki Beach Mallorca has partnered with Miraval wines to create custom special edition bottles especially for the 10th anniversary. Other serves include the top branded Champagnes, wines and spirits from around the globe. Local Mallorcan wines are also on offer as well as Nikki Beach's famed cocktails including their world famous Mojito.
After lunch, head over to one of the relaxing cabanas and keep the party going. Drinks packages are available and the attentive but never imposing staff are keen to ensure all your needs are met. Enjoy the fabulous DJ sets, music and dancers. Staff are vibrant, and happy to give their recommendations for the hottest locations to continue onto after the day is done.
Also this summer, Shop Nikki Beach, the brand’s lifestyle division, has launched a partnership with sustainable beachwear brand, Capittana, designed in collaboration with fashion and travel influencer, Olga Slesarenco of @allbuenothingsoli. The capsule collection, named Just Landed, is a beautiful ode to Nikki Beach’s locations and Celebration Of Life ethos, consisting of the Saint Barth bikini and the Saint Tropez swimsuit in Lavender Fields Purple and the Miami Beach cover up in Sunbeam Gold.
A final highlight to celebrate the 10th anniversary season on the beautiful island location, Nikki Beach Mallorca is rolling out the red carpet for the annual Red Party. Taking place on the 10 September, you can enjoy a day inspired by Balearic sunset vibes, making memories during this magical celebration while enjoying Nikki Beach’s legendary music, first-class entertainment and globally inspired cuisine. Reservations are required and of course, the dress code is strictly red.
Although the season may be ending, Nikki Beach still has plenty in store for the month of September. From We Got That Friday Feeling; Recovery Day on a Monday; to Sunshine, Poolside Positano Time; and Amazing Sundays Brunch.
The Amazing Sundays Brunch is not to be missed, taking place every Sunday from 12pm to 3pm, guests can enjoy a wide selection of appetising courses from classic breakfast favourites and cold pressed juices to a variety of live cooking stations including a sushi and oyster bar to interactive table side cooking for your main course or sweet desserts. Slices of pizza even make their way round as upbeat staff dance their way round the tables.
Priced at 99 euros for half a bottle of Champagne and endless brunch, its the perfect holiday celebration of good food, incredible drinks, and uplifting music to enjoy with family and friends under the Mallorcan sun.
With approximately 250 days of sunshine a year, Mallorca is the perfect spot to visit any time. Even in winter, temperatures average roughly 50°F with the rest of the year staying in the high 70s.
In a time when wanderlust is more apparent than ever, there are few places more nostalgic, or iconic, than Nikki Beach. Head there now to catch the last of summer, explore the island and to celebrate a very special year.
The Tawny
Luxurious dog friendly hotel like no other in the heart of the English countryside
Nestled in the sprawling countryside just south of the Peak District and bordering the Consall Nature Park - a conservation area and nature reserve featuring 740 acres of woodland, heath and moor - The Tawny offers a unique escape in a truly picturesque setting.
If you're expecting a classic country hotel estate, you won't find what you are looking for here. If, however, you are in search of a unique hotel experience unlike any other in the grounds of an historic English estate with privacy at the fore, then this is the place for you. Featuring wildwood huts, treehouses, romantic boathouses and luxury retreats spread sympathetically across the estate limited in number in order to maintain the 'secret garden' aesthetic, The Tawny offers something for everyone to escape and unwind in this hidden oasis.
Whether you are planning a romantic getaway, a much-needed escape, a memorable staycation, or simply looking for a place to unwind, the inspiring selection of unique accommodation on offer is ready to welcome you, each featuring an amazing outdoor spa bath on your private decking.
Choose one of the larger boathouses - with views across the natural waters - treehouses - hidden away amongst the trees for ultimate privacy - or brand new luxury retreats - delivering the most indulgent experience available at The Tawny - to make the most of the estates incredible views without having to leave the comfort of your room.
Boasting everything from historic architecture hidden amongst the foliage to an Italian garden and very own woodland to explore, there is little need to leave the estate. However, should you want to explore further afield, then you can simply step outside The Tawny boundary and enjoy rugged trails off the beaten track, walk the winding local canals and pick up some steam on the nearby Churnet Valley Railway. Or venture just a stone's throw away to enjoy the wild open spaces of the famous Peak District.
Should you choose to spend your time relaxing and unwinding, then there are plenty of options on-site to indulge yourself in. Take a rejuvenating dip in the beautiful heated outdoor pool, located on the middle tier of The Plumicorn terraces, which offer unparalleled views down the valley from the poolside. And if you happen to get
© James Andrew
© James Andrew © Jake Eastham
© James Andrew
© Matt Gillespie
a little peckish, you can simply wander up to the alfresco dining tables positioned outside the restaurant 'The Plumicorn' and enjoy a drink and nibbles on the upper terrace.
For an even further relaxing retreat, take advantage of the serene treatment room located within the thatched cottage - which was originally built as a writer's escape - to unwind with one of the carefully curated treatments delivered by the specialist wellness team who are on hand to soothe body and mind complete with stunning views across the valley of course.
Located at the top of the valley, the striking architecture of The Plumicorn commands unparalleled views across the 70 acre estate while inside, you'll find a warm welcome and range of dining options. Using only the finest quality ingredients, many of which are sourced within the local area from Staffordshire's incredible artisans, bakers, butchers and farmers, the delicious food offering spans across the Lounge and Restaurant.
The lounge menu is available across the bar, lounge and restaurant offering a host of tapas options, sharing boards and delicious pizza from the pizza oven while the dedicated restaurant menu only available in the evening sees a host of delectable dishes showcasing that local produce with options such as Dunwood Farm beef, a dry aged rump with brisket, smoked bacon, leek, Beauvale blue cheese and capers; and Packington pork belly and octopus with chorizo, shallots, dauphine, salsa verde and red wine jus.
If you would rather stay in the comfort of your room, you can order a selection from the lounge menu to enjoy without having to leave or even order a picnic basket to take on your travels around the estate and beyond.
With such incredible grounds, it would be a shame for your four legged friend to miss out. Fortunately, The Tawny is just as, if not more welcoming to your furry companion. You can enjoy the luxurious comforts that the accommodation affords - complete with wellington boots should you need them - without having to worry that your dog isn't getting to enjoy it all with you. Perfect for exploring the wilderness and returning to the comforts of your luxury lodge.
What's more, with outdoor showers and external access to the bathroom on a number of the room options, if you need to give them a little rinse of all the mud before they step anywhere near the luxurious fabrics adorning the interior space, you can do it with ease. And with terraces on most room options too, they will have their own contained outdoor space to enjoy leaving you safe to relax in the room without worry.
This truly is a unique hotel offering that you definitely won't forget, whatever reason you have for visiting. Perfectly located for exploring the picturesque region and bursting with character to be enjoyed time and again, it is a destination in its own right, ready to accommodate your every need whether you've got a dog or not!
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THE SCIENCE BEHIND PERFECT PAIRINGS
Comité Champagne delve into the scientific world to explore what's required to create the perfect pairing, whether you're looking to enjoy a blanc de blancs, rosé or even vintage champagne, there is an ideal match for every flavour profile.
100 WARDOUR STREET
A jungle has found its way to London. Introducing ‘Party In The Tropics’– a stunning pop-up at 100 Wardour Street. Running in partnership with Ketel One, Party in the Tropics is the summer hotspot for a cocktail or two after work, or weekend brunch with friends.
Inspired by the colours often found in the topics, the Ketel One drinks menu has been devised with summer in mind. Offering flavours in the mouth that match their surroundings, opt for a Jungle Juice made with Ketel One, melon and lychee liqueurs, lychee purée and lemon, or the Bird of Paradise with Ketel One, Lillet Blanc, Blue Curaçao, orgeat, lemon, rhubarb bitters, egg white and lemonade.
Complementing the cocktails is an array of delicious small plates will be available in the ground floor lounge, including guacamole with tortilla chips and pico de gallo; or sweet potato and black bean quesadilla with pico de gallo, avocado and queso fresco.
From now until the end of September, guests will also be able to enjoy Ketel One’s classic cocktails when attending 100 Wardour Street’s popular weekend brunches. Enjoy an Espresso Mai-Tiki or Bloody Mai-Hiki - tiki twists on the classic cocktails - paired with delicious brunch dishes of chicken taquitos with pico de gallo and avocado.
And that’s not all… on Friday 9th September, head to the tropical paradise for an ‘Into the Tropics’ party running from 8pm-late. Expect a night of spectacular entertainment and DJs bringing the vibes, tickets cost £20 and include a tropical cocktail on arrival.
Tapas Brindisa London Bridge
Bringing together fantastic food, wine, and hospitality of Spain to London’s table for all to enjoy, Tapas Brindisa London Bridge is a London institution on the restaurant scene.
With a history in Borough Market after opening an original warehouse and first shop in Floral Hall in the early 90s, Tapas Brindisa took a space in the market in 2004. Here they created London’s first no reservations, traditional tapas bar.
Open for lunch and dinner, with a vibrant atmosphere, menu highlights include Jamón de Bellota, hand-carved 100% acornfed Iberian ham from Señorio de Montanera in Extremadura; Boquerones, marinated anchovies with chilli and parsley; Gambas Al Ajillo, King prawns in chilli and garlic; Iberian pork presa with baby fennel; and Chargrilled Leon chorizo on toast with piquillo and rocket.
There are also traditional tapas dishes in the form of ham croquettes, Spanish tortilla, Heirloom Catalunyan gannet beans, and Galician padron peppers.
Proud members of the Sustainable Restaurant Association, over 80% of the wine at Tapas Brindisa is natural, organic or vegan. They also work closely with local suppliers from The Wright Brothers to Clarence Court, ensuring that all of the meat is free-range or organic. All of the pork is from free-range acorn fed Iberian pigs and seasonal vegetables and fruit come from local supplier Primeur. Even the chef jackets are made using rescued plastic bottles.
With a map providing details and locations of suppliers, you really feel involved in the conscious choice of your dishes. The specials in particular are designed to use and reduce waste while providing innovative flavours.
All of the specialist Spanish produce such as the beans and legumes, cured meats and cheeses come from the brand's sister company Brindisa Ltd and you can buy many of the ingredients at brindisa.com or by visiting their shops in Balham and Borough Market.
They don't take bookings at the main restaurant, so just walk in and the welcoming team will accommodate you.
Sauce by The Langham
Launches New Bread Making Classes
Despite the proliferation of bread-making in recent years, many still find the process daunting and time-consuming, especially now that we have returned to our busy pre-pandemic lifestyles. This is where Sauce by The Langham’s new breadmaking classes come in, with guests baking a variety of different loaves from start to finish, all over the course of one morning.
Led by Kitchen Manager Millie Simpson, and assisted by bread baking expert Frances Aizlewood, the monthly classes kicked off last month with this month's date being the 16 September. Sauce by The Langham’s half day bread classes will be hosted by Frances who will use invaluable knowledge to teach the four pillars of bread making (flour, water, salt, yeast), along with the trade secrets behind an array of doughs and loaves. Held in The Langham’s rustic, farmhousestyle cookery school kitchen, budding bakers will be carefully guided through of a variety of bakes, including tiger bread, focaccia, milk buns and soda bread. Guests will have the chance to watch Millie and Frances create the bakes, step-by-step, before using a few simple ingredients to craft their very own loaves and buns. Students will master all the top tips and tricks for kneading, rolling and shaping bread, and learn the ins and outs of classic loaves, enriched doughs, poolish, wholegrain and heritage bakes. After the class, participants will move next door to the dining room for a light lunch and a glass of wine to toast the morning’s efforts. Along with armfuls of freshly baked goods, recipe cards, a Sauce by The Langham apron and a canvas tote bag, pupils will leave the class with the confidence to recreate their bakes at home. Priced at £150 per person, classes include a welcome tea or coffee, a light lunch and wine. Visit saucebylangham.com/upcoming-classes to book.
The Glenturret
50 Year Old
The Glenturret, Scotland’s Oldest Working Distillery, is releasing a spectacular 50 Years Old whisky, for the first time ever. As a distillery that is celebrated for specialising in small-batch, hand crafted whiskies, The Glenturret is known to have a genuinely scarce volume of whisky available, making this expression a greatly coveted release for any serious collector.
This historic new expression is being produced in an edition of just 150 bottles and will retail for £40,000. Housed in a striking, black crystal decanter produced by luxury French crystal house, Lalique, the exterior truly does the liquid within justice; black crystal - the rarest and most expensive crystal as it is the most difficult to produce, mirroring the craftsmanship and skill that went into producing such an extraordinary whisky. Designed by Marc Larminaux, Artistic and Creative Director at Lalique, barley is the inspiration for the decanter, represented through a tactile smooth and frosted finish on the motif, hand carved into the crystal by Lalique Craftsmen at its sole factory in Alsace which celebrates 100 years this year.
To mark this ultra-limited aged whisky being made available by The Glenturret, Sotheby’s will be auctioning off decanter number 1 of 150 during their Whisky in Lalique auction - the first whisky auction in history to exclusively offer Scotch in Lalique - running from 30th of August - 9th September. The high estimate lot price for this unparalleled bottle has been valued at £60,000 and comes in a bespoke black case with mother of pearl inlays.
This first decanter is the only one to be offered with a unique artwork, devised in collaboration with Method Studio who commissioned Scottish artist Matthew Draper for the project. Edinburgh based Draper works with his hands and his heart, responding emotionally to the landscape; instinctively communicating the interplay between light, water, and land. On this occasion, the artwork titled ‘Loch Turret’ depicts the ancient freshwater Loch Turret that provides The Glenturret Distillery with the water that will become its whisky. This beautiful, one-off collector’s item has been created from pigments and inks that have been harvested by charring and burning the 50 Years Old cask staves - a variation on an ancient ink-making technique based on tannic reaction that is a nod to the values of provenance, prowess, and passion, which The Glenturret places at the heart of its whisky making.
The whisky was drawn from a singular remaining cask which was filled in 1972; it has spent the last five decades maturing in a refill Sherry cask which gives the whisky a beautiful antique oak colour.
The Glenturret 50 Years Old will be available online at theglenturret.com from 12th September 2022.
Cotswold White Chicken
with celery and truffle
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.
Bring a taste of Adam Smith’s Michelin star restaurant home with you and host an elegant dinner party with this Cotswold white chicken with celery and truffle recipe as the star of the show. Impress your guests with this well thought out recipe that is sure to be a winner.
COMPONENTS - Serves Four People
Chicken | Yellow Wine Sauce | Cep and Truffle Pureé | Braised Celery | Verjus Gel | Cep and Gruyére Crisps
Chicken 1 Chicken (ideally a Cotswold White Chicken) 200g Table Salt 2 Litres Water 50g Black Truffle 200g Chicken Breast 1 Egg White 200g Double Cream 1 Pinch Ground Nutmeg 1 Pinch Salt 1 Pinch Freshly Ground Black Pepper
Braised Celery 120g Celery, Peeled 8g Sugar 4g Celery Salt 1g Sea Salt 8g Lemon Juice 12g Olive Oil
INGREDIENTS
Yellow Wine Sauce 1 Dash Vegetable Oil 1kg Chicken Wings, Chopped into Smaller Pieces 500g Button Mushrooms, Sliced 200g Banana Shallot, Sliced 1 Garlic Bulb, Sliced Horizontally 125ml White Wine 250ml Jura (Yellow) Wine 1 Litre Chicken Stock 500ml Double Cream 5g Thyme ½ Lemon, Juiced 2g Black Peppercorns Salt to Taste
Verjus Gel 125ml Verjus 5g Ultratex Cep and Truffle Purée 250g Frozen Ceps, Finely Sliced 250g Button Mushrooms, Sliced 100g Salted Butter 75ml Madeira 100ml Truffle Juice (Available Online from Suppliers such as Wiltshire Truffles) 4 Garlic Cloves, Sliced 1 Shallot, Sliced 250ml Double Cream 100ml Milk 25g Truffle
Cep and Gruyére Crisps 75g Gruyère, Finely Grated 1 Egg White 0.5g Salt Cep Powder, to Dust
To Serve 1 Celery Stick, Finely Sliced | Truffle, Finely Sliced and Stamped into a Mushroom Shape | Garlic Flowers, Petals Picked
METHOD
PART 1 - CHICKEN - Begin by brining the chicken with the water and table salt. Heat a little of the water with the salt until dissolved, then pour in the rest of the water to quickly cool it. Once at room temperature or lower, remove the neck, wishbone, and legs from the chicken, then submerge the crown in the brine and leave in the fridge for 12 hours. The legs can be used in a different recipe, but you can use the neck, wishbone, and any trimmings for the sauce.
While the chicken brines, make the verjus gel by mixing the two ingredients together. Leave to rest for 5 minutes then transfer to a squeezy bottle
If you have a convection oven, preheat to 76ºC and cook the chicken until it reaches a core temperature of 70ºC. If your oven doesn’t go that low, you can cook at 110ºC until the chicken reaches 70ºC (this will take around 90 minutes, depending on your oven). Chill the chicken as quickly as possible, cut off the wings and reserve both the wings and the crown in the fridge.
PART 2 - YELLOW WINE SAUCE - To make the yellow wine sauce, place a large pan over a high heat and add the chopped chicken wings (and any trim from the chicken) with a dash of vegetable oil. Cook until golden then remove from the pan and add in half of the sliced mushrooms, the shallots, thyme, and garlic to the pan and sweat down until caramelised, about 8 minutes. Then add the chopped wings back into the pan.
Add the peppercorns and white wine and reduce to a syrup. Pour in 150ml of the yellow wine and reduce that to a syrup. Add the chicken stock and reduce that by two-thirds, then add the cream, bring back to the boil and add the remaining sliced mushrooms along with the wings from the cooked chicken. Turn down the heat to low and infuse for 20 minutes
Add the lemon juice and the remaining yellow wine, then taste and season with salt and pepper as required. Pass through a muslin cloth and reserve in the fridge.
PART 3 - PURÉE - To make the purée, heat a heavy-bottomed pan, add a little oil and then the sliced mushrooms. Cook the mushrooms until the liquid evaporates and they are golden brown, then add the butter and allow to foam before adding the sliced shallots, thyme and garlic. Cook until golden brown then add in the madeira and reduce to a syrup. Pour in the truffle juice and reduce by half.
Add the cream, milk and chopped truffle and cook for 8-10 minutes more. Pick out the thyme stalks then blitz into a smooth purée. Pass through a fine sieve, taste and season. Reserve in the fridge.
PART 4 - BRAISED CELERY - To make the braised celery, pick and reserve the celery leaves for garnish. Slice the peeled celery on the angle into 12 batons. Place in a vacuum bag with the rest of the ingredients and steam or cook sous vide at 68ºC for 8 minutes.
PART 5 - CEP AND GRUYERE CRISPS - To make the cep and gruyere crisps, preheat the oven to 140ºC/gas mark 1. Place the grated cheese, salt and egg white into a food processor and blitz until smooth. Spread the cheese mix thinly and evenly onto a silpat mat and cook for 6 minutes until set but without colour. Stamp out the shapes you desire using a cutter, then place back onto a silpat mat and cover with a second silpat mat. Turn the oven up to 165ºC/gas mark 3 and place back in the oven for 8 minutes or until golden brown. Leave to cool then dust with cep powder. Reserve in an airtight container.
PART 6 - CHICKEN MOUSSE - To make a chicken mousse, dice the breast and blend with a good pinch of salt and the egg white until smooth. Pass through a fine sieve and place the mixture back into a bowl over another bowl of ice. Beat the chicken until shiny then slowly add the double cream whilst continuously beating to create a smooth, glossy mousse. Season with nutmeg, salt and pepper.
Remove the breasts from the chilled chicken crown and discard the skin. Spread a 1cm layer of mousse over each chicken breast and cover that in very thin slices of truffle. To reheat, steam at 86ºC until a core temperature of 63ºC is achieved. While the chicken steams, gently reheat the purée and sauce.
PLATE UP
Slice the chicken breasts in half and plate up with the celery batons and spoonsful of puree. Garnish with slices of raw celery, the reserved celery leaves, slices of truffle and garlic flowers. Finish with dots of verjus gel and serve the yellow wine sauce on the side Enjoy!
MADDOX TAVERN
Having recently opened this summer, Maddox Tavern is housed in an impressive 19th century Grade II listed building in Maddox Street, Mayfair. Following a sensitive interior restoration, the all-day British brasserie is open daily for breakfast through to lunch, drinks and dinner.
Once the Cooling Lawrence & Sons gentlemen’s outfitters, who counted Winston Churchill as a regular customer, the restored interior features a rich palette throughout with deep mahogany and ruby reds.
With four private dining rooms and a mezzanine accessed by stairways with intricate wrought-iron railings, the venue also boasts stunning Versailles parquet flooring, and a large coppertopped bar.
The menu has been carefully created by Head Chef Jon Grimes, previously of Aqua Kyoto and many more, and boasts a broad range of elevated British classics. Highlights include fresh oysters; English shellfish cocktail; Pan-fried scallops with samphire & cauliflower purée; Herb-crusted free range chicken breast with beefsteak mushrooms and black garlic; Middle White pork sausages with olive oil mash; Halibut; and a number of steak cuts. All dishes are generously portioned and bursting with flavour. With a focus of seasonality and sustainability, all meat is supplied by Huntsham Court Farm in Herefordshire.
Those with a sweet tooth will delight in the fresh Lemon posset with seasonal berry compote, or decadent Dark chocolate tart, burnt caramelised banana and honeycomb.
Alongside traditional Sunday roasts, Maddox Tavern also offers a set lunch menu for £30.00 for two courses.
As to be expected the bar is well stocked with 75 bins, with an emphasis on western Europe and also a separate fine wine selection. Bottles start at just £28.00 and £7.00 a glass which makes it fantastic value considering the central location.
The company’s head of drinks, Tony Vega, has devised a cocktail list that mixes the classics with some contemporary options (from £10), such as the New Bond Sour (Beefeater, chartreuse, lemon, mango, egg white and bitters) and the Mezcal Negroni (Koch Espadin, Campari, Rubino vermouth and roasted chilli).
Those popping in for a drink might also like to indulge in a few light bites while they are there. Tempting morsels include Prawn popcorn and mature cheddar croquettes. A definite upgrade from a bag of crisps!
Staff are welcoming and knowledgable and are sure to help you out if you can't decide what to eat. Restaurant Manager Denva Pierre has previously worked at several of Gordon Ramsay’s Maze restaurants, most recently at Gordon Ramsay Bar & Grill in Mayfair.
From business lunches to evening drinks friends, and Sunday lunches with family, Maddox Tavern is destined to become a Mayfair institution.
© Jon Tonks
The Duke of Wellington
Situated in the heart of Marylebone, The Duke of Wellington re-opened its doors in October 2020 after an extensive refurbishment. The rebirth was down to the loyal fans and friends who fought hard to keep this historical, much loved and very popular grade-II listed public house open.
Defined as a proper British pub with gastro status, it’s the heart of the community, serving loyal locals, neighbouring business folk and passers-by, every day of the week from midday until 11pm (10pm on Sundays). Known for its superb Sunday Roasts as well as a diverse seasonal menu that ticks all the boxes, the Duke houses an impressive wine list to champion all others and a cellar full to the brim with hand-picked bottles, carefully stored and served when the time is right. Alongside a selection of cask ales, draughts sourced from local breweries and bottled beers this contemporary take on a traditional pub offers modern, seasonal, British dining at its best.
Whilst surpassing its traditional pub vibe, The Duke of Wellington maintains its gastro status with Head Chef Phil Smith at the helm in the kitchen. Championing only the very best from the British larder and what’s found in the seasonal store cupboard, Smith has created regularly changing dishes and daily specials that currently include: snacks of pork and prawn scotch egg Okonomiyaki style; padron peppers with vegan nduja and goat curds; starters of dressed Cornish crab on toast or chilled gazpacho.
Main courses include dry-aged ribeye served with chimichurri sauce and chips; Duke veggie burger, cauliflower cheese patty, sautéed oyster mushrooms, black garlic barbeque sauce, truffle aioli and chips or the much-loved British favourite fish, chips, mushy peas and tartare sauce.
If you choose the ribeye, The Duke offers a very special red Bodeca Ruca Malen Kinien 2018 Malbec from Argentina. Made from 100% Malbec grapes in limited quantities, it superbly compliments the steak.
Desserts include sticky toffee pudding with vanilla ice cream as well as a La Fromagerie cheese plate with onion jam should you have room.
A pub first and foremost, The Duke of Wellington welcomes every punter through its doors into a cheerful atmospheric space, met with a charming vibe and a friendly service. Walls populated with quirky art and the main bar spaciously arranged, the pub has maintained some of its original interiors including wooden panelling and bar flooring.
Outside there is a heated terrace which is perfect for al fresco dining or just enjoying the community atmosphere while you sip on your favourite tipple. As well as the ground floor bar, there is a private dining room on the first floor which is available for hire for that special occasion.
So, whether you’re popping in for a pint at the bar, getting comfy along the booth-lined seating or settling in for some topnotch food, The Duke of Wellington is there for any occasion, and you’ll always be happy you came.
YOUR COCKTAIL
French Whisky Cocktails? Bah oui!
When we think of France we certainly think wine, and likely Armagnac, calvados and eau de vie… perhaps cider… but whisky? Well, yes.
Jim Murray was quoted in the release of the 2019 issue of his iconic Whisky Bible: “There are good whiskies in France”. And he continues “the best distillery in mainland France is probably the Celtic Whisky Distillery”. With Celtic in the name and a location in Brittany this doesn’t seem trop French and indeed the locals are first and foremost Breton and French a definite second. But whisky in France?
The distillery is said to be located on the “sauvage” coast benefiting from the northerly Brittany winds, and with ocean climes and mild weather the whiskies are well placed within the perfect conditions for the crucial ageing process, the marine environment of the Brittany coast imparting natural saline flavour. So far, not so dissimilar to Scotland.
Of particular interest from The Celtic Whisky Distillery is their whisky Gwalarn, meaning the north-west wind (in Breton).
Gwalarn is worth seeking out because it is the ideal bottle to experiment with whisky cocktails; Why? Primarily it is excellent value for money at under £35 but it is the liquid itself that offers huge value with complex notes of slight peat that give way to sweetness of vanilla, smoky tobacco and some honey, saline notes and aromas of gingerbread. These flavours scream cocktail and depending on how you choose to use Gwalarn you can emphasise the flavour you prefer.
Here’s some ideas how to bring some French whisky cocktails into your repertoire.
The Black Breton
Muddle a handful of blackberries with some fresh lemon juice and honey until combined and balanced - the quantities will depend on the sweetness of your berries. Now add Gwalarn depending on quality, 50ml per person as a general rule, and stir. Add honey to whipping cream and whip until it has some consistency but not firm. Strain the blackberry mixture into a tumbler glass and gently float some cream on top. Le Rob Roy
Place a tumbler in the fridge to chill until cold. Meanwhile, pour the 2 parts Gwalarn whisky to 1 part red vermouth (we like La Quintinye Vermouth) and a few dashes of Angostura bitters into a mixing glass with some ice cubes. Stir and strain into your chilled tumbler. Add ice, a orange peer twist and garnish with a cherry. Gwalarn Celtic Blend Whisky £33.75 from Celtic Whisky Distillery. Available at The Whisky Exchange.
