Quel Homme Magazine - Issue 3 - London

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CONTRIBUTORS EDITOR Calum Donoghue CONTRIBUTING EDITOR

FOOD EDITOR

CONTENT CONSULTANT

Vincent Nuzzolese

Theo Tritsarolis

Ashleigh Togher

MOTION WRITER

CONTRIBUTING WRITER

TECH EDITOR

Anthony Garnham

Daisy Christie

Anthony Francis

PUBLISHED BY

Donoghue & Co Limited does not accept responsibility for unsolicited submissions, manuscripts and photographs. While every care is taken, Donoghue & Co Limited take no responsibility for omissions or errors. No part of this publication is to be copied or reproduced without the permission of the publisher, in writing. All information included, to the best of our knowledge, was correct at time of publishing. All rights reserved.

Advertising enquires email contributor@quelhomme.com

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CONTENTS

QUEL HOMME / ISSUE 3 / LONDON

40

CLUBS In a city renowned for, and in fact the birth place of Private Members Clubs, Editor Calum Donoghue picks some of the best for business, pleasure and a good cocktail.

34

Our fitness experts Ray Buckton and Alex Crockford share their tips to the perfect pecs and arms.

We all need a place to rest after a long day of business in the capital - Editor Calum Donoghue checks in to London Marriott Hotel Park Lane and Mandarin Oriental Hyde Park.

FITNESS

STAY

QH QUESTIONABLES On our hunt to find and question the world's most well travelled men, QH meets London based photographer Chris Parks, the man at the helm of one of the capital’s best hotels Michael Bonsor, Chef Emmanuel Eger, and the lovable potter and vet James Greenwood.

45

CUISINE

From page 45 our Food Editor Theo Tritsarolis and writers Daisy Christie and Ashleigh Togher hand select the city’s best restaurants and bars to visit.

60 TECH

Tech Editor Anthony Francis takes a look at the must have technology for any visit to London.

PHOTO: THE DEVONSHIRE CLUB

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WELCOME

QUEL HOMME / ISSUE 3 / LONDON

EDITOR’S JOURNAL Ask me which city is the best in the world and I will say “London, of course.”

The HQ for QH is arguably the central point of the globe, being a business hub and convenient stop off spot for those flying from Asia to the US, and boasting the highest percentage of ultra high net worth individuals out of any other city in the world. It has style, class, culture and good taste - a similar description of, if we do say so ourselves, the Quel Homme man.

I am typing away in my lovely suite at the Devonshire Club thinking of ways in which to toot London’s horn even more, but I should just let my team of writers who have been running around the capital trying some of the best hotels, restaurants, spas and bars, do that for me. I get to try the members clubs and have chosen my top picks from page 40.

Whether you are currently mid air crossing the Atlantic on your way to take care of some business, or driving down from your home in the English countryside, we hope this issue will give you a selection of the finer things to do, taste and experience whilst in London.

Sit back and relax as we guide you through this city which is, in my humble opinion, the world’s best…

@calumdonoghue

PHOTO: JACK JEFFERSON BY CALUM DONOGHUE

I also stepped inside one of London’s best suites at Mandarin Oriental Hyde Park to shoot model and actor Jack Jefferson for our cover, and hand selected the capital’s best hotels to sleep, drink and pamper.

FITNE with Ray Buckton and

THE QH COMPLET PERFECT ARMS A

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ESS

Alex Crockford Photography by Calum Donoghue

PHOTO BY CALUM DONOGHUE

ETE GUIDE TO AND PECS

FITNESS

Perfect Pecs with Alex Crockford

As a personal trainer, fitness model and director of my online #CrockFit plans, I have always been asked a variety of questions about how to achieve a certain look and how to work different parts of the body. Building a strong and athletic looking chest is always high on the list. Achieving the perfect pecs requires consistent training and stress on this area, understanding the various angles of attack when training the chest.

BARBELL BENCH PRESS This is the absolute ‘must do’ exercise for building the perfect pecs, and is an overall upper body exercise that will guarantee you results. Lay flat on your back, feet flat on the floor and keep your bum on the bench.

Aim your chest under the bar and with your hands placed just wider than shoulder width apart to lift the bar off the rack. Control the weight down to your chest and retract your shoulder blades together as the bar touches your chest. Explosively push the bar back up so your arms are fully extended. I usually start chest workouts with this exercise and is a great way to work on your strength sets for example, less repetitions and more weight, maybe try 5 sets of 5 reps.

INCLINE DUMBBELL CHEST PRESS We can build the pecs from a variety of angles to make sure all areas are being hit. This exercise is a great way to target the upper chest, by bringing the bench to an incline position.

Laying on your back hold the dumbbells to the side of your chest with your palms facing forward. Drive the dumbbells up to the ceiling, above your chest and really work on squeezing the pecs at the top.

Control the weight down over a 2 or 3 second period before repeating this movement. Once you’ve tried this, you can also start switching up the angles of your hands to add variety.

CABLE FLY No chest workout is complete without a fly exercise. These exercises can be done with machines and dumbbells, however my favourite is with the cables.

Make sure you start with a good stretch across your pecs and then with a circular motion push the weight into the middle so your hands come together.

Pause here for a second and tense the pecs, it’s all about that mind to muscle connection.

Slowly take the weight back, feel the stretch and then go again. I find this is a great exercise with longer sets so you can really feel the muscle burn.

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PHOTO: MONTAGE BEVERLY HILLS

Use the handle attachments and take a step forward so the cable machine is slightly behind you. Hold on to the grips and bring your hands forward and slightly bend your elbows, however the longer your arms the harder it will be.

DIPS This is one of the toughest exercises here, and that’s because lifting our own bodyweight is a challenge. But because of that, it forces our bodies to gain strength and give everything we have.

You can stay quite upright and it will focus mainly on your triceps, however if you tilt your body forward just a little bit then your pecs will start to come in to play too.

Hold onto the bars, bending at the elbow and allowing yourself to drop down to wherever is comfortable. Then push up so your arms are fully extended. If this is too difficult, then use an assisted machine, or try jumping up with your legs but controlling yourself down. This will really build your strength up!

DUMBBELL PULLOVER This incredible exercise often gets forgotten in people’s programmes, but don’t let that be you! Like I mentioned before, the perfect pecs come from working the chest in a variety of angles, and this overhead position really stretches those pecs like never before.

Lay on your back and hold one dumbbell above your chest, with straight arms. Hold your core really strong (this is great for abs too), softly bend your elbows and take the dumbbell back behind your head, keeping the same angle in your arms. Get a big stretch in your chest and stomach and then drive the weight back up in the same direction it came in. Pause above the chest and again squeeze the pecs before dropping down into the next rep.

Try these 5 exercises in your next workout and you’ll be well on your way to owning a set of pecs to be proud of! Consistency and progression is everything, so keep at it and try to increase weights when you can.

For further training guidance and support then don’t forget to take a look at my full #CrockFit training plans at www.alexcrockford.com.

Now, go build those pecs!

Alex Crockford

PHOTO TAKEN AT SILVERWARE FITNESS BY CALUM DONOGHUE

www.alexcrockford.com Instagram: alexcrockford Twitter: alexcrockford

FITNESS

Perfect Arms with Ray Buckton

Nothing says, 'I work out', like an impressive set of full, defined arms elongating from a short-sleeved t-shirt. They are often the first thing a friend you haven't seen for a while or a distant relative will notice, often with the enthusiastic tag line, 'look who's been hitting the gym!’ Regardless of whether you are a novice gym-goer, building a decent looking set of arms will deceive even the most experienced of lifters, and this effect can be achieved in a relatively short time period, so long as you know what you are doing.

Your arms are separated into three sections. The first is your biceps, which consists of two muscles that are responsible for allowing you to flex your arms. The second is your Triceps, a group of three muscles that facilitate the extension of your arm. The third is your forearms, which consist of a group of muscles allowing for flexion and extension at the wrist. You will only ever produce the perfect arms if all three of these areas are well developed.

For both the triceps and biceps, you will start with a larger compound exercise, which will allow you to recruit a larger number of muscles fibres to help add size to your arms. These will be followed by isolated exercises to assist with the sculpting and defining of your soon-to-be perfect looking swans.

A lot of guys think that building full, great looking arms comes from endlessly working on the biceps. However, to build volume on your arms, it's actually the triceps that require the most attention. As previously mentioned, the triceps is a group of three muscles, in contrast to the biceps, which is a pair of muscles. The triceps therefore have the potential to add the most size to burst your shirtsleeves.

BENCH DIP This is performed by sitting on the edge of a bench, with your hands wrapped over the edge, either side of your hips.

Extend your legs forward, bringing your bottom forward away from the bench and taking your weight on to your arms. Pin your shoulders back and lower yourself by bending your arms to ninety degrees. Once there, press through your hands, straightening your arms back to a locked position, all whilst trying to keep your back as close to the bench as possible.

To make this exercise more difficult, elevate your feet onto another bench, and should that still not be challenging enough, do this with a weight on your lap as well. Aim for 3 sets of 12 reps, if you have more reps in you on the last set, take it to failure, i.e. until you are no longer able to push yourself back up to the starting position.

OVERHEAD EXTENTION The first isolated exercise you will complete to help define the triceps will be an overhead extension. To perform this exercise, hold a single dumbbell with both hands, and extend your arms above your head.

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PHOTO: MONTAGE BEVERLY HILLS

From this top position, bend your arms so that the dumbbell dips behind your head, stretching your triceps whilst keeping your elbows tight to your head and pointing to the ceiling. From this bottom position, extend the arms straight, squeezing your triceps and pushing the dumbbell back to the top position. Try to complete 3 sets of 12 reps, again aiming for failure on the last set.

TRICEPS PUSH DOWN The final exercise for the triceps is the triceps push down, which along with the previous two exercises, will ensure that each of the three heads of the triceps is stimulated.

This exercise is performed by attaching a straight bar to a cable and gripping with an overhand grip. Start by keeping your back straight and elbows pointing to the floor with your arms flexed. From this position, extend your arms straight and lock them out whilst keeping your elbows tight and squeezing your triceps. Slowly return the weight back to the start position.

Try to complete 3 sets of 15 reps, again aiming for failure on the last set.

The biceps are an eminent part of your body and are probably the most popular muscle, especially for guys, to train. Very few muscles are as satisfying to train. The rush of blood into the muscle and the 'pump' that can be initiated when training the biceps can make one feel like Arnold when leaving the gym. The biceps are made up of two muscles, both of which require attention in order to build girth and height to the front of the arm, so they must be trained from a few different angles in order to perfect the look of your arms.

CHIN UPS The compound exercise you will perform for the biceps is a chin up. This is executed by gripping a bar with an underhand grip (palms facing you), and hanging so your arms are locked out.

From this hanging position, you will flex your arms, aiming to bring your chin over the bar. Once at the top position, slowly extend your arms, lowering yourself back to the bottom position locking your arms back out.

This exercise will prove tricky for a novice gym-goer, so if this is you, try using an assisted chin up machine, or have a partner help you by pushing you from behind to help get your chin over the bar. If you are far from a novice, try using a weight belt to make this exercise more challenging.

Aim for 3 sets of 8 reps, working to failure on your last set should you have more reps in your tank.

INCLINE BICEP CURLS Set up an exercise bench with an incline of about 40 degrees. Lay on your back, pinning your shoulders together with your arms fully extended hanging by your side with a dumbbell in each hand.

Keeping your shoulders pinned back, squeeze your bicep, flexing the dumbbell towards your armpit, whilst keeping your elbow pointing towards the floor.

Once at the top, slowly lower the weight down to your side, returning your arms to a locked position. Try to complete 3 sets of 12 reps, once again aiming for failure on the last set.

PHOTO TAKEN AT GYM BOX BY CALUM DONOGHUE

The Incline bicep curl is one of the most efficacious exercises for building bicep peaks that would give Everest a run for its money.

EZBAR BICEP CURLS Using an EZ Bar does not only allow for a more comfortable grip to do bicep curls compared to a straight bar, it will also initiate your forearm muscles (brachioradialis) to come into play, allowing for further development down your arm.

Big biceps and small forearms are not a good look, unless you're Popeye of course. This exercise is performed by putting a weight either side of an EZ bar and gripping with your palms faced up on the outer bend of the bar so the bar looks like a W. Start with your arms straight and elbows tight to your side. From this position, flex your arms, motioning the bar towards the top of your chest whilst keeping your elbows pointing down towards the floor. Finish the rep by slowly lowering the weight down, straightening your arms back out.

Again, aim to complete 3 sets of 12 reps, aiming for failure on the last set.

FINAL NOTE Remember, tempo and form are integral for maximising your efforts when engaging in resistance exercise. Always try to maximise the amount of time your muscles are under tension, especially when performing the eccentric (when the muscle is lengthening) phase of an exercise.

A three second tempo on this phase and a one-to-two second phase of the concentric (when the muscle is shortening) on all of the mentioned exercises will have your arms looking more than perfect in no time.

Ray Buckton

PHOTO TAKEN AT GYM BOX BY CALUM DONOGHUE

www.raybuckton.com Instagram: ray_buckton Twitter: ray_buckton

ON THE COVER

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Clockwise from top left: 1.Photography taken within a Deluxe Park Suite at Mandarin Oriental Hyde Park, 2.&3. suit by Chester Barrie, 4. shoes by Duke & Dexter

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QH QUESTIONABLES

16 / QUEL HOMME / ISSUE 3 / LONDON

PHOTO: James Greenwood by Calum Donoghue

Photographer Chris Parkes

Editor Calum Donoghue has a catch up coffee with Chris Parkes, fresh from his trip from Sierra Leone, to chat shooting footprints, working in the rain, and Instagram.

PHOTO: Andrew Tracey by Chris Parkes for Men’s Fitness magazine

Interview by Calum Donoghue, photography by Chris Parkes

Where are you from?

I was born in the UK, but I was raised in South Africa between 1982 and 1993 and then I moved to Devon. Very, very different places.

Going from the suburbs in South Africa where everyone has a pool and surrounded by compound security, then moving to rolling green fields of Devon, with a bus only every two hours and no shopping malls…

Also just different attitudes.

How did you build a career in photography?

I was a photographer on a cruise ship for a couple of years when I was a kid. Then, when I came back to London, I needed to make ends meet and took any job I could and became a door host - it was quite easy, I would go every Monday and Wednesday night. It was in Covent Garden, so after I would run up to Heaven and get my dance on.

After a couple of years of that I needed to knuckle down again, because my career of photography was going further and further into the background. That’s when I got a job working in a studio as a lifestyle photographer.

I was also a forensic photographer for a few years, working with crime exhibits. I would work in the lab photographing footprints and things like that. It wasn't for me, dealing with that day-in-day-out puts things into a different perspective as to what is going on in the real world, and what people aren’t being told when they read the newspaper. I was probably a bit too sensitive for that.

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When did you first pick up a camera?

I was about 16 when my dad gave me my first camera, which was a basic point-and-click disposable one. I was inspired by National Geographic magazine, that is what got me into photography. I also worked in a library and was constantly looking through nature books I just consumed it all the time during my teens. That and films.

Working on the cruise ships meant I had to turn around a photograph really fast. I had to really learn how to pick up the pace. Earning the money from the ships and saving up would allow me to buy better lenses and equipment.

How has your photography evolved?

After the cruise ships I started building more and more contacts for things like weddings and that allowed me to, in my spare time, work on projects I loved and was passionate about.

I started doing a series of black and white portraits of gay men, which is where the majority of work I currently do grew from. I have a lot more fun with my photography, using smoke and rain, working with interesting guys.

Men’s Fitness was my first magazine shoot, which was a big deal, and they kind of said ‘do what you want.’ I was feeling my way through the shots and I was struggling, I was like ‘something is not quite right.’

Then the weather came in and the rain broke, everyone was getting soaked, the guy from Men’s Fitness said ‘should we stop’ and I was like ‘NO!’ The model Andrew started really going for it with the ropes, rain was slapping me in the face and I just thought ‘yes, now it is happening, now the shoot is working.’

PHOTO by Chris Parkes

Where are you based?

London mostly. Working for clients takes me all around the world; Europe, the States, Australia… London is where I live and this is where I have built everything.

PHOTO:Andrew Tracey by Chris Parkes

PHOTO: Chris Parks

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Tell us about your recent trip to Sierra Leone?

I have a client who is a blonde bombshell with lots of energy, and she told me about a charity she works with, Street Child, and that I was going to love them.

I then went for a coffee with two of the guys from the charity, they explained what they do and told me some of their stories, and I was like ‘I have to be involved and help tell these stories.’ In Sierra Leone there was a civil war for over a decade and people were subjected to such brutality, then when they finally started to pull their lives together Ebola hit, which brought the economy to its knees.

We flew out and travelled through the night and first thing in the morning we went to visit a project. They have different projects which include reuniting kids with their families after the civil war who were recruited as child soldiers, children who have been orphaned by Ebola, and also kids who can’t go to school because they haven’t got the right uniform - which is a big deal there. They are getting these kids back with their families, off the street and getting them safe.

They are also helping people set up businesses where the iron trade has collapsed, I went to visit that area on my first day in the country.

Is Instagram a big part of your work?

Well I have a good following but I'm not ‘big time.’ And it’s nice when people I know who do have huge followings take the time to post my work that they have been involved in.

I am kind of strict about who I follow, because I feel like I want to see more than just a guy with his top off. Some of the people I follow do have a level of narcissism but there is also expressionism involved they are trying to take their images in a more of a creative direction.

Where is next to travel?

I really want to get out to Nepal and be close to Everest. I like places where people have extreme experiences, because I can connect with that.

PHOTO: by PHOTO Chris Chris Parks Parkes

www.christophotographic.com Instagram: @chris_parkes_esq

WE CHOOSE TO DREAM, TO INNOVATE, TO EXCEL. WE CHOOSE TO BE EXCEPTIONAL.

OVERFINCH.COM

40 YEARS OF ENHANCING A BRITISH ICON

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34 / QUEL HOMME / ISSUE 3 / LONDON

PHOTO: AKA BEVERLY HILLS

STAY

STAY

MANDARIN ORIENTAL HYDE PARK, LONDON Enjoying an idyllic location with leafy Hyde Park on its doorstep, the iconic five-star Mandarin Oriental Hyde Park, London, comprises of 168 rooms and 26 spacious suites, two award-winning restaurants (Bar Boulud and DINNER by Heston Blumenthal), an urban spa and bustling bar. Basically it has it all!

The north side of the hotel faces Hyde Park, offering panoramic views over Royal Parkland, with the south looking out to Harvey Nichols, Harrods and Sloane Street.

After a long day of business in the city sneak down to the 17-meter indoor swimming pool for a de-stress swim, or indulge at the heavenly Spa at Mandarin Oriental. The tranquil wellness space combines harmonious design elements with therapeutic rituals and is entirely dedicated to the individuals’ wellbeing. With eight treatment rooms, the spa offers Asianinspired treatments drawn from Traditional Chinese Medicine. The menu showcases a combination of Mandarin Oriental’s own signature therapies, together with treatments and journeys for face and body by Aromatherapy Associates, Linda Meredith and Sodashi.

Two Michelin starred DINNER by Heston Blumenthal is a powerhouse and must visit when in London. The celebrated British Chef showcases a cuisine inspired by historical recipes from Britain’s gastronomic past. The dining experience is further enhanced with glass walls providing a glimpse of the action taking place in the open kitchen. A private dining room for up to ten guests and a chef’s table for up to six guests located adjacent to the kitchen are available for exclusive bookings.

Our recommendation is the Deluxe Park Suite with spacious living room, the comfiest bed in existence and enough wardrobe space to fit a year’s worth of suits. For that extra treat book the personalised butler service - no need to worry about a thing, they will take care of it. www.mandarinoriental.com 020 7235 2000 / www.mandarinoriental.com/london 66 Knightsbridge, London SW1X 7LA Twitter: MO_LONDON / Instagram: mo_hydepark

PHOTO: AKA BEVERLY HILLS

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STAY

LONDON MARRIOTT HOTEL PARK LANE Housed within a Grade II listed property, London Marriott Hotel Park Lane epitomises Mayfair elegance, with views over Hyde Park, opulent guestroom accommodation and luxurious public areas befitting of the prestigious address.

The layout of rooms include entrance lobbies and are decorated in soft shades of white, dove grey and lavender. Materials such as leather, silk, solid wood and bookmatched marble are used throughout. Impeccable attention to detail of the hotel’s interior are matched with quintessentially British touches including a collection of British artwork curated by Peter Millard.

From October 2016 book Mr Mayfair, for which the hotel has partnered with bespoke tailors, Henry Herbert, to create an all-encompassing bespoke stay for the modern gentleman. Charlie Baker-Collingwood, Founder of Henry Herbert Tailors, and his expert team will provide a complementary consultation within your suite. During the stay, expert shoe shine The Jaunty Flâneur will be on hand to provide the best service in London. Set within the hotel’s lobby, the comfortable Jaunty Flâneur velvet armchair will provide a perfect space to sit back and relax.

Mr. Mayfair at London Marriott Hotel Park Lane is available from 1st October 2016 - 31st March 2017, priced from £1,200 inc. VAT Room prices start from £399 inc. VAT London Marriott Hotel Park Lane, 140 Park Lane, Mayfair W1K 7AA LondonMarriottParkLane.co.uk / +44 (0)20 7493 7000 Twitter: LondonParkLane / Instagram: marriottparklane

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QH QUESTIONABLES

Hotel Manager Michael Bonsor

Having spent four years at Claridge’s and a stint at the Four Seasons New York, Michael Bonsor soon settled into his well polished shoes as Hotel Manager of Rosewood London when it launched in 2013. Since then he has led the hotel to become a powerhouse with its stylish staff, sleek rooms and our Editor’s favourite, Scarfes Bar. Calum Donoghue meets the man behind the luxury hotel in Holborn…

How different is it being at Rosewood London to previous hotels?

With the Four Seasons it is a much larger operation, with 99 properties worldwide. When I was there the properties were in the 70s - and it is a corporate machine.

At Claridge’s it is very different, much more entrepreneurial with attention to detail and real drive for that perfect item or most luxurious experience. Also what I love about Claridge’s is the respect of its heritage and tradition of being there for 200 years but also trying to be modern thinking and bringing in a contemporary edge.

Coming to the Rosewood London, that entrepreneurial spirit also exists but there is a lot of autonomy to do what you think is best. We have a beautiful traditional building but there is a younger energetic pace to the service and attitude in each area of the hotel.

How do you maintain a high standard of service?

The associates in our restaurant Holborn Dining Room haven't just worked for luxury hotels, they have worked in some of the best brasseries in town - Balthazar, The Wolseley… In Scarfes Bar they’ve worked at the best members clubs, lounges and bars across the city.

A lot of the team in guest relations and on reception have come from very well travelled families and have learnt their skill through specific hotel schemes.

We have ten butlers and they service the 44 suites and act as a PA for those guests, so there is no need for them to have to speak to housekeeping, engineering, or the driver… the butlers will deal with everything.

Tell us about the stylish uniforms?

All of our associates’ wardrobe have been designed by Nicholas Oakwell, they are quirky, fun and British.

What is your favourite thing about working in a hotel?

The fact that we are sat here at 6:30pm - the day has just flown by because I am involved in so many different things. I will go from a sales meeting, to interviews, to lunch with a client who has come in from New York, to choosing the new wardrobe of one of the restaurants, to a whisky tasting… and none of that was in the calendar to begin with. That variety and pace you get in very few industries.

Have you had many strange guest requests?

Everyone has specific requests when we travel. When I first get into a hotel room there are a number of things that I request which isn’t because I am difficult, it’s just what makes me comfortable. More and more people now have modifications and requirements, thats just the way of life now and we expect it here at the hotel.

You get everything, from changing a room into a music studio or transforming an area into a gym. You do have requests that are on another level but they are always doable.

A lot of international travellers will want us to find an item, often food or drink, that you can’t just pick off the shelf in London. We will have to find those items oversees and ship them in before the guest arrives. Special candies or soft drinks are often the ones that are requested the most.

Where do you like to go when you are not in the hotel?

I am a member of some private clubs so quite often we will go there. It is nice to be known, taken care of and switch off.

The Groucho club is a real favourite and a lot of fun Matthew Hobbs, the managing director, is great. Soho House is another one we pop in and out of.

Where do you like to stay when you are travelling?

I am trying to visit all the other Rosewood hotels, I just got back from Rosewood Tuscany and Jumby Bay in Antigua. If I’m not staying in a Rosewood hotel then I like to try similar hotels and see what the competition are doing, which is so important for my job.

My next trip I will be heading to Las Ventanas then going up to Los Angeles - visiting the Four Seasons Hotel and The Peninsula Beverly Hills and staying at Chateau Marmont, which is a favourite of mine. I’m then crossing over to New York to spend some time at The Pierre, I worked there many years ago and I haven’t seen it since the renovation, I will also visit the Four Seasons before going to The Hamptons.

Michael Bonsor is Hotel Manager for Rosewood London Instagram: rosewoodlondon / michaelbonsor Twitter: RosewoodLondon / Michaelbonsor www.rosewoodhotels.com/en/london

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CLUBS

PHOTO: MONTAGE BEVERLY HILLS

In a city renowned for, and in fact the birth place of Private Members Clubs, Editor Calum Donoghue picks two of the best for business, pleasure and a good cocktail.

CLUBS

DEVONSHIRE CLUB As a firm believer of the ‘staycation’ I jumped at the opportunity when an invitation to stay a The Devonshire Club, within one of their 68 rooms, popped into my in-box. A short taxi ride from my flat in Islington took myself and Tech Editor, Anthony Francis, to the open gates of Devonshire Square, where at the end of a corridor of trees a friendly looking doorman waved in anticipation for our arrival.

We are welcomed through the tall glass door entrance and our bags are swiftly taken away to be sent to our rooms. After a very quick and simple check-in we soon start a tour of the club, which opened just three weeks prior to our arrival. At the top of a few steps stands a naked golden Oscaresque statue, we say our hellos to him then continue to walk around the Devonshire’s restaurant, bars and meeting rooms.

Once in our suite, my priority, as always when walking through the threshold, is to see the size of the bath. Running into the bathroom I am pleasantly surprised by the huge bath tub standing in front of me and without even unpacking my suitcase I flip on the taps and splash in some beautifully smelling Elemis product. The bath fills in seconds, so I pour myself a glass of chilled Fever-Tree Ginger Ale from the minibar and plunge myself into the water. What a perfect way to instantly feel relaxed.

After emerging from a coma like state in the bath, I have a proper look around the suite and what stands out are the smaller touches that prove this is a brand new offering, with USB ports to charge your phone or tablet and the latest coffee machine hidden away in the cloak cupboard. The style, as throughout the club, is somewhat masculine and distinctively quirky, but not over the top. The highlight of my suite is the large comfy bed, which I would soon discover ensures a very good night sleep indeed.

Soon we make our way down for a pre-dinner apéritif. Being nice enough weather, we make the executive decision to sit outside on one of the comfy Coco Wolf sofas. All chairs and sofas outside look as though they could happily fit in sat amongst the plush indoor furniture, and they are specially designed to handle the great English weather.

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Warm and friendly is what the Devonshire does so well. There is no oldschool cold shoulder one might expect from a traditional members club, just a team dedicated to ensuring you have the best possible experience.

Brainchild of CEO Brian Clivaz - also director of Soho based French restaurant L’Escargot, the founder of Home House club on Portman Square and former CEO of Mayfair’s Arts Club - the new space has some serious expertise behind its launch.

Our first pair of cocktails arrive at the table, mine is a sake and whisky concoction and my guests chooses a sweeter La Dolce Vita. We are soon seated for dinner within the 120 cover spacious restaurant, with a sleek and non-fussy design and long pretty bar. Behind the bar is a large display of fresh seafood and in front sit chunky yellow stools, which come Thursday will be hot commodity when the place is full to the brim with members.

The menu proudly boasts Japanese Kobe beef and is one of only a handful to be allowed to do so since the ban on importing this very special meat to the EU was lifted. Modern American steak restaurant in Mayfair, CUT at 45 Park Lane was the first to serve the Wagyu option in summer 2015, and

since then a sprinkling of London’s best restaurant have begun to introduce it to their menu. A more modest option, Anthony chooses the filet of steak for his main, medium rare and served with steamed broccoli and perfectly cooked new potatoes. My choice? Tasty and simply presented giant tiger prawns with garlic and chilli, and steamed leaf spinach on the side.

The desert really is the show stopper. Any chocolate fans I urge you to make a reservation as soon as humanly possible just to try the Devonshire Club Chocolate Bar, which can only be described as euphoria on a plate.

Rich it may be but every single calorie is completely worth it.

Following dinner we made our way to the second floor where we were lucky enough to enjoy private use of the Cocktail Bar. One end features a striking emerald green bar, enticing to say the least, with comfy seating right through to the opposite end. We choose to sit next to the piano, of course, and a fabulously orange feathered lamp. We could have chosen the Library Bar, equally as sexy, but there is something about the Cocktail Bar which is, well, quite fabulous.

A few tipples later it is time for us to retreat to our rooms for a well deserved sleep in the firm but comfy beds. Perfect. www.devonshire.club 4+5 Devonshire Square London EC2M 4YD info@devonshire.club / 020 3750 4545 Twitter: Devonshire_Club Instagram: devonshire_club

PHOTO: AKA BEVERLY HILLS

Somehow amongst some of London’s biggest skyscrapers, such as the Gherkin, the Devonshire Club has managed to find a pocket of calm and quietness and I cant help feel that I am on the outskirts of the city and not a few minutes walk from Liverpool Street. I do have to take into consideration I am staying on a weekend in the height of summer and most of the members here, I assume, will be out of the capital for the weekend.

Should I return on a weekday I, no doubt, will be surrounded by financiers and professionals who work locally and looking to let off steam in the friendly and stylish compounds of the Devonshire.

THE HOSPITAL CLUB

Upon check in the helpful staff showed myself and my guest around the spacious suite where we would be spending the night. Each room features works from individual artists, ours has art by Julian Wild – a number of orange and white sculptures scattered throughout the room.

As we walk in, a cocktail cabinet to the left catches our attention with a neat line up of ‘creative juices,’ three spirits courtesy of The Hospital Club. A further snoop we find a selection of unusually retro ornaments, as if standing in a private home, complimented by 60s furniture in dark masculine colours and two huge TVs. Unusual extras include brain power tool kits and even an erotic mini-bar complete with... well I shall let you check in to discover those.

Come 7pm a gentle knock on the door sees a cocktail master with a portable drinks trunk in toe, he is most welcome to enter. Following a cocktail on our room’s private terrace we descend to the Martini Lounge to unwind ahead of dinner. The open space design of the Lounge allows you to see most people in the room and it is filled with attractive young professionals, the majority smartly dressed and stylish. My guest points out the window to draw my attention to the view of the London Eye, perfect to watch and sip a cocktail.

At the bar I ask for something not on the menu, the barman suggests a Ramos Fizz, which as expected is sweet and delicious, my guest enjoys a refreshingly fruity Frisky Bison.

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Next we head to dinner, on the way we pass a live band playing to a full crowd. Was it not for our allocated time to dine we would have stayed to watch.

Our starters are pleasingly generous, I opt for dressed Cornish crab on toast, rich and tasty and more than enough to share. My dinner partner chooses warm ham hock and smoked chicken terrine; he seems pleased, especially with the flavoursome sauce gribiche. For our mains, I choose wisely with the sea bream on a bed of fennel, green beans and perfectly cooked clams.

Feeling extremely full, my guest and I play it safe and share creamy classic cheesecake to finish.

Post-dinner, the spacious bathroom in cool blue and cream colours is calling me. The bath could not be bigger and a long soak soon takes me past midnight. Out of the bath, as soon as my head hits the pillow I am asleep until morning.

Breakfast in bed was the perfect choice and I enjoy poached eggs and avocado on toast, with a side of salmon. For an extra pick me up and to fuel the creative juices, a super green mixed juice concoction of cale, pear, cucumber and celery was just what the doctor ordered.

All bedroom guests have full access to areas of the Club including the cinema, comedy nights, mixology classes and industry networking drinks.

The Hospital Club rooms are ideal for the creative minds of Manchester looking for a night in the capital, whether they stay in and enjoy the club or head out on the town.

Double rooms from £180 per night, excluding breakfast.

Instagram: TheHospitalClub Twitter: TheHospitalClub www.thehospitalclub.com

PHOTO: THE HOSPITAL CLUB

A long time favourite of creatives and media alike, The Hospital Club in London’s ever flourishing Covent Garden, provides an arty hub perfect for a visit to the capital. The idea behind this private members club was to create a space for local artistic types to chat and collaborate, with the new fifteen bedrooms offering a place to rest and recharge. The rooms opened in January 2015 with retro-chic masculine interiors, think Mad Men meets contemporary art.

CUISINE

CUISINE

THE LUGGAGE ROOM LOW TEA words by Theo Tristarolis

Speakeasy-style bars normally elicit an eye-roll and visions of sullen bouncers staring glumly through grated doors. You’d be a fool to misjudge London Marriott Hotel Grosvenor Square’s repurposed Luggage Room on this preconception. Bringing the lavish style of the roaring twenties seamlessly together with the creature comforts of high-society's low tea has created an indulgent experience not to be missed.

The entrance itself, is found in the corner of Grosvenor Square, and although the traditional speakeasy hallmark of a knock is required, you will be greeted by a smiling server rather than with cheap imitation of Berghain's Sven Marquardt . The door leads through into a plush, welcoming interior; damier ebene styled walls hark back to the bars’ original purpose, while a Carrara marble floor adds discreet opulence.

Low Tea itself, served between 12pm - 4pm Wednesday through Sunday, is a delicate but indulgent affair. Presented in bespoke old fashioned cases that open on three tiers to display numerous dainty curiosities, such as New Forest mushroom, thyme and creme fraiche tarts, a Devilled Balmoral Venison and Clarence Court Scotch egg, and sumptuous Tiptree jarred scone trifles to name but a few.

Knowledgeable staff helped match mine and my guest’s tastes to the tea selection created in partnership with Camellias Tea Company, with varieties from across the globe. I opted for a White Apricot brew, an interestingly light, Gold Taste award winning fusion tea that combines apricot with the sweetness of white tea, although traditionalists will be pleased to know that Breakfast tea and an Earl

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Grey substitute in the form of a Signature Speakeasy Black tea are available on the menu.

Bar Manager, Joshua Cowan along with the bar members has contrived a cocktail list that nods a nostalgic head to the traditions and crafts of the Twenties and old drinking culture of England. I found the Jack Rose to be a particularly refreshing and slightly zingy libation between courses, although the Punch a la Romaine; a scoop of homemade citrus sorbet dissolved into champagne was another delightfully crafted yet punchy concoction on the menu.

Speakeasy-style bar ventures in the capital have been rife with cringe-worthy clichés and anachronistic cocktail menus. Fortunately the Luggage Room has deftly avoided these pitfalls and instead created a relaxing haven in the heart of Mayfair, serving up some of the most creatively delicious treats I've had the pleasure of consuming. You must go.

Low Tea within the Luggage Room starts from £48 London Marriott Hotel Grosvenor Square Grosvenor Square, London W1K 6JP www.luggageroom.co.uk Twitter: LuggageRoom / Instagram: luggageroom

PHOTO The Luggage Room

CUISINE

MERCANTE

words by Theo Tristarolis

Hotel restaurants without a michelin star, normally the mainstay of tourists too tired to travel further after a heavy day of sightseeing, rarely enjoy the benefit of a high footfall and thereby fall into the backwaters of the restaurant industry. Hoping that my experience would disprove this statement I made my way into Mayfair to find out about the Sheraton Park Lane Hotel’s latest addition to the food industry, Mercante.

First though a stop off for a pre-dinner drink at its sister bar Smith & Whistle is highly recommended. Cocktails here are served in curious miniature bottles, to which attaching labels reading “drink me” would not go amiss. Our server explained, after catching my quizzical look, that the Smith & Whistle carbonates their beverages themselves, ensuring that the delicate fizz is not lost during mixing, adding a refreshing quality to each of these drinks’ imaginative ingredients. My friend and I enjoyed a solid tequila concoction, the Night Train, and The Thirteenth, an unusual but refreshing gin based cocktail incorporating balsamic vinegar and rosemary.

A hop, skip and a step across the Sheraton’s lobby is Mercante, the hotel’s new restaurant, a warm but intimate affair influenced by the busy food markets of Italy’s greatest cities. Using exclusively Italian ingredients, Head Chef Davide D’ignazio has created an inspired menu boasting the distinct flavours and dishes of the various regions throughout his home country.

Eschewing the traditional restaurant style of starters, mains and desserts D’ignazio has opted to include Spuntini (small plates), Salumi & Formaggio (cured meats and cheese), Grano & Pasta (wheat and pasta), Fritti & Forno (friend and baked), Carne & Pesce (meat and fish), Contorni (sides) and Dolci (Desserts) on the menu, of which dishes are available in small, or large to encourage the sharing of plates enabling the discerning diner to sample a broader spectrum of flavours, being something of a glutton, I was all for it.

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Due to the moreish quality of the menu we were quite tempted to go overboard when ordering, although our server, Mohammed, wise to this pitfall advised us to hold back. We went for polpo in umido with mini potatoes, a delicious tomato based octopus stew, and shaved asparagus and Parmesan custard, served with bruschetta that I would have been more than happy not to share. From the cured meats and cheeses we asked for a selection of coppa, wild boar, taleggio and pecorino at 30g each, a sample that turned out to be more than enough. These were followed by rabbit alla cacciatora, truly a standout dish, and linguine with clams and bottarga.

Despite D’ignazio having moonlighted in Michelin starred restaurants before his current posting, I was pleasantly surprised to see not a hint of needless emulsion. Instead dishes that were solidly and recognisably Italian were served without superfluous flamboyance.

The wine list, also Italian, although not bearing the traditional hallmarks of New World Sauvignons and Pinot Noirs does have a bottle of Pinot Grigio for those less willing to adventure outside their known comfort zone. We went for a Soave, one of the lighter whites, in order to match the majority of our food.

Judging by the food and atmosphere, suited to all occasions, Mercante will swiftly make a name for itself, becoming one of the better hotel restaurants with a wider customer base than just its hotel’s residents. A return visit to sample the rest of the menu feels like a must and I look forward to seeing what else D’ignazio can muster as the seasons change.

Park Lane Hotel, Piccadilly, London W1J 7BX +442074996321 / mercante.parklane@sheraton.com www.mercanterestaurant.com / Instagram: mercantelondon

CUISINE

TALLI JOE

words by Ashleigh Togher

Small plates may be dying a death (ask any London critic – they detest the things), but somehow the foods of South Asia are dodging the firing line and are instead getting stronger, livelier and more confident in this style.

Perhaps it’s because this food – of India, Sri Lanka, Bangladesh, etc – is made for sharing; everybody hates the person who orders a chicken korma and a side of jasmine rice to themselves because, as much as I loathe sharing food, that’s very weird and simply not the vibe.

And speaking of, ordering/serving korma and a jasmine rice has become positively archaic – South Asian food and restaurant design has experienced a dazzling reincarnation in recent years, where it’s all about flavour and maybe a bit of fusion instead of filling yourself up, it’s about cocktails and good music and kitsch Indian trinkets and fun, not crappy wine or Singha, napkin art and loads and loads of ghee.

Enter stylish Indian food empire Dishoom, Brixton-based posh Indian small plates at Kricket, Sri Lankan small plates from the Sethi family at Hoppers in Soho, and the newest member of this unofficial tribe, Talli Joe, newly settled into their Shaftesbury Avenue home.

Touting “half plates and full drinks”, it has a buzzy, every-night-is-Fridaynight vibe, placing as much focus on their inventive cocktails as they do their list of extended kickass snacks and small plates.

I’m not sure I’ve ever seen a cocktail menu so robust and proudly Indian – divided by region, each drink is its own beast – chock full of authentic ingredients like saffron, betel leaf, turmeric, assam tea, Bengali lime, rose, and tropical fruits – plus double measures of spirits, hence the “full drinks” part…my liver can concur.

The food is punchy, spirited and modern but, again, proudly Indian – we start with a Jaipur Fizz – like a Bellini, but better – with hand-cut Kerala raw banana wafers with citrus salt and cones of masala papad, and then the plates start coming.

Some forgettable, some very good - a rasam shrimp shot is so fun and reminds me of an oyster shot I had on a recent trip to Maui – eat the succulent shrimp then sip the broth, the kale chaat is a lesson in texture – with flaky, crispy battered kale with bursts of pomegranate seeds giving way to a fudgy flavour-dense potato at the bottom, and they don’t half know how cook their meat and fish – a tandoori lamb chop is unctuous and absolutely packed with flavour, their sea bass with rice beautifully moist – a gift in a banana leaf, and their red mullet with rum-soaked orange, though perhaps over-rummed, is perfectly cooked with a tropical BBQ style.

They seriously aren’t short of flavour and texture, but you might find yourself missing your greens. Is that boring? Oh well. I think an Indian slaw, simple dressed and sans mayo or anything too creamy, would pair well. But the point is a good time – and that it sure is.

Design wise, my friend said to me that Talli ‘has the soul of a Mexican restaurant’ and I don’t think that’s a bad thing, I also think it’s clear that they’ve looked to Dishoom for design inspiration – also not a bad thing, but perhaps their own style needs a little developing. But never mind that – I would go back in a heartbeat…and probably will this weekend. Warm service, punchy, inventive cocktails and some really pretty stellar food. Chef Sameer Taneja asks us if we missed our chicken tikka, our korma and jasmine rice, our saag paneer – I’d forgotten them entirely. www.tallijoe.com / 152-156 Shaftesbury Ave, London WC2H 8HL Twitter: tallijoe

ARTESIAN BAR & PALM COURT Set within The Langham, London, the Artesian bar and Palm Court have an unrivalled location in the heart of the West End, between four of the city’s most sought-after areas; Marylebone, Fitzrovia, Mayfair and Soho. With access to the bustling shops of Regent Street and Bond Street to the south, as well as the professional and residential communities of Marylebone and Fitzrovia to the north and only a short stroll to Regent’s Park, the hotel is perfect for both leisure and business travellers.

Palm Court, the sparkling centrepiece of the hotel, is famed as the birthplace of the afternoon tea tradition, but dinner there is a must with original recipes and classic French dishes inspired by the Grand cafes of iconic Europe. A new menu conceived by Executive Chef Chris King, in partnership with Michel Roux Jr. and Albert Roux OBE, is ideal for indulgent evenings or early bites. Delicacies include a sterling burger, grilled native lobster, and praline profiteroles, but our favourite is the saffron tagliatelle with artichokes, pine nuts and pied bleu.

For real wow factor head to the chic and glamorous bar, Artesian, bestowed with the coveted ‘World’s Best Bar’ accolade, conjuring classic and innovative cocktails. They are truly out of this world. This remarkable lounge is named after the 360ft-deep artesian well under the hotel and specialises in exclusive rum creations. Even the ice is special - produced using the very latest technology, Artesian's ice is purer, colder and with a higher density, making it last longer and your cocktails cooler.

Our favourite cocktails on the list are the elephant shaped mechanical like Anti Hero, and the magical Chameleon Crystals made using Tanqueray No. Ten, Pisco, lime, perilla, chilli and soy.

1c Portland Place, Regent Street, London, GB W1B 1JA 44 (20) 7636 1000 / tllon.info@langhamhotels.com www.langhamhotels.com Twitter: langham_london / Instagram: langham_london

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GYMKHANA

words by Daisy Christie

I dare someone to walk into UK Restaurant of the Year Gymkhana - the second venture from Karam Sethi (of Trishna London) - and not be transported to colonial India. Evocative of the East Indian punch houses from the days of the British Raj - albeit with a contemporary twist - the décor features slatted oak wood panelling, high ceiling fans, cut glass wall lamps from Jaipur and a grand aged brass bar which runs along the back of the restaurant.

The talented Andrija Klajic oversees the bar, which specialises in classic Indian punches, cocktails mixed with a subtle blend of spices and spirits and lassi 'mocktails', as well as offering an impressive selection of premium Absinthe and Arrak, lagers and Indian Pale Ale. That's not forgetting the extensive wine list devised by Head Sommelier Sunaina Sethi, which you can tell has been put together with meticulous attention to the food on offer.

I selected a G&T from the standalone 'Gin and Tonic' list, but my dining partner Mr. QH went for something altogether more adventurous choosing the absinthe lassi 'Flutterby' cocktail made from a cool and refreshing mix of Butterfly Boston Absinthe-infused lassi, cucumber, dill, lime juice and yoghurt.

The food at Gymkhana should come with the IHOP (International House of Pancakes) warning: 'come hungry, leave happy'. Diners to the left and right of us embarked on the Himalayan expedition, more commonly referred to as the six-course tasting menu (priced at £60 per person, £105 with wine pairing), but we knew better...at least we thought we did!

From the 'Nashta', we shared a bowl of minced Kid Goat Methi Keema with nuggets of brain scattered on the top and a soft 'Pao' bun to mop up the sauce. Take Jay Rayner's advice - scrap that, take my advice - pay the £3 supplement for the brain. It is soft, rich and utterly indulgent.

Mains are broken down into kebabs & tikkas, game & chops and curry & biryani. We chose the Lasooni Wild Tiger Prawns. Grilled to perfection on the restaurant's sigri charcoal grill, these fiery prawns are balanced with a red pepper chutney.

Another highlight was the Wild Muntjac Biryani with a pomegranate and mint raita. The presentation is a spectacle in itself; served in a large bowl beneath a flaky pastry dome, which you tap open with a serving spoon to reach the fluffy rice and gloriously tender spiced venison inside.

The stand-out for Mr. QH was the Dorset Brown Crab with butter, garlic and black pepper. Almost French in execution, this bowl of molten, garlicky deliciousness tastes like it shouldn’t be good for you...and it isn’t. We ordered a side of venison-filled naan to scoop up every last bit of it!

In the Gymkhana battle of QH vs. Food, food was victorious in the end! It's hard to disagree with my fellow critics, Gymkhana really is one of the best Indian restaurants in London - actually, I revise that - it is one of the best restaurants in London full-stop. Next time, I will try and leave enough room for dessert, as the Saffron Pistachio Kulfi Falooda that I spied on the neighbouring table did look very good.

Gymkhana, 42 Albemarle St, W1S 4JH gymkhanalondon.com Twitter: GymkhanaLondon Instagram: GymkhanaLondon

CUISINE

QUAGLINO’S Quaglino’s, one of London’s most iconic restaurants, hidden in the heart of Mayfair, has been welcoming hungry guests for decades and provides oldschool dinner and a show.

Having announced the launch of a summer pop-up, Giovanni’s Gin Joint, the restaurant is prohibition speakeasy style and as soon as you descend the flight of stairs at the main entrance you are transported back to the 30s with live jazz, a touch of glitz and glamour and two huge bars.

Before dinner make sure you take a seat at the upstairs bar which serves larger than life cocktails, how could you resist a cocktail named Absolutely Fabulous, Darling?

With three recently renovated private dining rooms, which look out over the main restaurant, the space is perfect for a group of friends looking for a place to party in privacy whilst still being able to see the live acts on stage.

The charming waiters ensure you leave with a smile and highlights of the menu are: 40 day aged Angus rib-eye, roasted garlic and accompanied by béarnaise; Sea bream with tomato and herb crushed potatoes and sauce vierge; with the best for veggies being the tagliatelle with peas, wild mushrooms and summer truffle.

Finish off with a glass of one of the sublime dessert wines, our choice is Château Laville from Bordeaux, perfect to sip whilst listening the the sultry tunes from the near by stage. www.quaglinos-restaurant.co.uk / 16 Bury St, London SW1Y 6AJ Instagram: quaglinos / Twitter: quaglinos

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QH RECIPE

Mara des Bois Strawberries; Tahitian Vanilla Ice Cream Courtesy of Ollie Dabbous This is unquestionably my favourite ice cream. Tahitian vanilla is excruciatingly expensive but worth every penny. The taste is more marshmallow-like, virginal and rounded than that of Madagascan vanilla, which tastes positively medicinal alongside. Mara des Bois strawberries, at their best, have a floral violet aftertaste and a sweetness beyond most other varieties.

Tahitian vanilla ice cream 1 litre milk 300ml whipping cream 100g dextrose 30g milk powder 4g ice-cream stabiliser 1g xanthan gum 100g caster sugar 100g liquid glucose 1 Tahitian vanilla pod, slit open lengthwise, seeds scraped out 1. Put the milk and cream in a pan and heat to 84°C. 2. Add all the powders, plus the sugar and glucose, and combine with a hand blender to dissolve. 3.

Add the vanilla pod and seeds, remove from the heat and transfer to a container. 4. Cover with cling film and leave to cool. 5. Leave to mature in the fridge overnight. 6. The next day, remove the vanilla pod and blend the mixture with a hand blender to emulsify. 7. Pass through a fine sieve. 8. Churn in an ice-cream machine, then transfer to a chilled container and store in the freezer.

Strawberry juice 500g strawberries 250ml water 50g caster sugar 1 lemongrass stick, bruised and chopped ½ vanilla pod, slit open lengthwise 30ml lemon juice 1. Purée the strawberries in a blender until smooth. 2. Pass the purée through a fine sieve. 3. Bring the water and sugar to the boil, then remove from the heat and add the lemongrass and vanilla. 4. Cover with a lid and leave to cool. 5.

Add the strawberry purée and lemon juice and chill overnight. 6. Pass through a fine sieve and store on ice for 30 minutes before serving.

To assemble 32 Mara des Bois strawberries, cut in half, plus 8 small strawberries, stem on, to decorate icing sugar lemon juice 24 basil leaves 1. Remove the ice cream from the freezer and beat it to soften it a little. 2.

Season the strawberries with icing sugar and lemon juice, then leave for 2 minutes to macerate. 3. Divide between 8 glass dishes, top with the basil leaves and spoon over a little of the strawberry juice. 4. Place the ice cream in a piping bag with a star-shaped nozzle and pipe on top. 5. Top with the strawberries with stems on. 6. Serve with a jug of strawberry juice alongside.

Ollie has a new restaurant Barnyard now open at 18 Charlotte Street, London W1. Dabbous: The Cookbook (£50; Bloomsbury) is out now

TOP 3 COCKTAILS WITH A VIEW RADIO BAR Up high on the 10th floor of the ME London hotel with striking views across the river Thames and London’s skyline, Radio is a stunning bar perfect to sip champagne or one of the signature cocktails.

Radio Rooftop also plays host to The SKYLINE – a modern interpretation on quintessential English Afternoon Tea served Monday to Friday.

ME London, 336-337 Strand, London WC2R 1HA 0207 395 3440 / www.radiorooftop.com Twitter: radioatmelondon / Instagram: radiorooftoplondon

1 SHOREDITCH SKY TERRACE AT COURTHOUSE HOTEL For a non-fussy chilled environment head east to the Shoreditch Sky Terrace, set atop the recently opened Courthouse Hotel Shoreditch, offering panoramic views across London’s cityscape.

Here visitors and hotel guests can drink in the vistas – along with some expertly mixed signature cocktails – and listen to DJ sets. Access is from the new wing of the Hotel over a glazed link bridge to the roof space of the original Magistrates building. The decor uses natural colours, organic materials and clean lines to reflect the contemporary surroundings and allow the unlimited views of the capital to take centre stage. You can see Canary Wharf, the Shard London, Heron Tower, Crystal Palace, Arcelor Mittal Orbit and BT Tower to name just a few.

0203 310 5555 / shoreditch@courthouse-hotel.com www.courthouse-hotel.com

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3

2 22 MADISON ROOFTOP

Catch stunning views of the city whilst getting a dose of culture at Madison on the rooftop at the One New Change mall in St Paul’s, a stone’s throw away from the iconic 17th century cathedral the area is named after.

Make it in time for sunset and watch the skyline soak up the setting sun’s vibrant hues, made even better by sipping a colourful concoction of your own. On the menu? Expect feel-good drinks with plenty of fruit, the odd obscure ingredient, and lots of laidback attitude.

For a fiery tipple, make yours a Hot Bitch Martini with Babica vodka, passion fruit, chilli and red pepper (it’s fun to order too), or the subtly floral and summery #Summer with Cointreau, Xante, lemon, rose syrup and Moet Rose.

London is a city with stunning architectural variety, and Madison, located in London’s financial district, provides a superb experience of this – with a cocktail of both ancient and extremely modern buildings, it’s a view of a part of the city that is hell-bent on development but holds its history dear. We’ll cheers to that!

Madison Rooftop Terrace, 1 New Change, St Paul’s, London, EC4M 9AF 020 3693 5160 madisoninfo@danddlondon.com

QH QUESTIONABLES

Chef Emmanuel Eger

Frankfurt native and former Sous Chef at The Grill at The Dorchester, Emmanuel Eger uses simple techniques to create bold yet balanced flavours. QH caught up with the Head Chef of The Magazine restaurant in Hyde Park‌ Interview by Calum Donoghue You come from a family of food lovers, is that where you got your skill for gastronomy?

You have that nostalgic flavour memory of a lot of things when you think of childhood food. I am sure that played a big role in my decision to become a cook.

You were born in Frankfurt, where would you recommend QH readers visiting?

To be honest I don't eat in one restaurant frequently, my curiosity gets the better of me and I like to explore different restaurants. But one of my favourite places I always visit when in Frankfurt is Restaurant Die Leiter where I crafted my first steps into professional cooking during my apprenticeship.

You take inspiration from across Europe, what areas inspire you the most and how does this impact your dishes?

We are a colourful bunch of chefs from all over the world in the kitchen and everyone has their own culinary experience and ideas which we try to implement into our dishes so that everyone, especially the guests, can benefit from.

When travelling where are your favourite places to stay?

As I don't take days off there is not much time for travel or recommendations...no seriously I really enjoy travelling to Spain and visiting small hotels with charm and character along the coasts.

What are your favourite ingredients to use at the minute?

It changes all the time. I think vegetables in general offer endless possibilities.

Seasons pass with enough frequency so one is never bored.

You worked under Executive Chef Henry Brosi at one of the worlds best hotels, The Dorchester, how did this experience change your cooking?

The Dorchester was a fantastic place to work for and that is why I stayed so long. Mr Brosi was leading his brigade of chefs with inspirational expertise and I really enjoyed my time there.

Do you have a signature dish?

I don't really believe in signature dishes as our style of cooking is constantly evolving and the guest should decide what's best. www.magazine-restaurant.co.uk Photography: www.daniellane.com

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PHOTO daniellane.com

The design of the restaurant is contemporary and very distinctive, is this reflective within your dishes?

Our cooking is market based and we do work hard to present an experience that is unique to our location in the Park.

AVISTA

words by Theo Tristarolis

My partner and I made ourselves comfortable at a generously large table bedecked in a sparkling white cloth and began grazing on a parade of Italian breads, including crunchy crostini and focaccia, brought to tide us over until we ordered.

The menu itself, creation of Chef Arturo Granato, is Italian with the names of dishes being written in English and Italian for added authenticity. We started with a creamy burrata alongside courgette (which surprisingly appeared encased in tempura), peanut and saffron oil, and a duck and foie gras terrine with cherry, popcorn, caramel vinegar and coriander which I eyed as being suspiciously French, but decided not to raise my distrust due to its delicious nature.

Following our server’s suggestion I moved on to a lemon sole in a light and crispy tempura with lemon emulsion and Taggiasca olive, proving that your local chippy does not have sole custody of battered fish. Despite this beautifully presented plate, my partner’s fillet with girolle mushroom and port jus did instil a slight hint of food envy at the back of my throat; swiftly quenched by a glass of Verdicchio del Castelli, a rather punchy Italian wine, chosen by our server, that brought back memories of navigating treacherous wine lists while on holiday on the continent.

The highlight of our meal however - at least for me - was the dessert. My prosecco sorbet (unbattered) was fizzy and zingy, presented in a crystal cut glass. Although I did generously tuck into the old-fashioned but spirituous rum baba my partner ordered, it was slightly reminiscent of the eighties decor that surrounded us and unfortunately lacked the flair that the rest of menu possessed.

Avista, while having solid fare that you cannot fail to enjoy, could do with a touch up of the cosmetic variety, but its location in Mayfair is hard to beat. www.avistarestaurant.com AVISTA RESTAURANT AT 39 GROSVENOR SQUARE, W1K 2HP 0207 596 3399 Twitter: @AvistaBar

DRINKS

TOP THREE GINS

STAR OF BOMBAY

THE DORCHESTER FOXDENTON ESTATE GINS OLD TOM GIN

Slowly distilled with the addition of two new botanicals, Star of Bombay is a celebration of the Bombay Sapphire style, carefully crafted at the recently opened Bombay Sapphire Distillery at Laverstoke Mill, Hampshire, by the Master Distiller and Master of Botanicals Ivano Tonutti.

The Old Tom gin recipe was popular in the 18th century and was considered a bar basic for the ever growing popularity of cocktails. It’s history is a recipe of stories, from a tom cat fell into a cask of gin to an old distiller named Thomas, none of which anyone is certain.

Starting with the precious botanicals that lie at the heart of all Bombay gins: juniper, coriander, lemon peel, orris, angelica, almonds, liquorice and cassia bark, they introduced Bergamot Orange Peel and Ambrette Seeds. The gently dried Bergamot orange peel, sourced from the mountains of Calabria, Southern Italy, provides a fragrant, rich citrus note; while the floral-musk of the ambrette seeds, from the tropical yellow hibiscus flower grown in Ecuador, supplies a singular graceful elegance. This combination has resulted in a gin with a distinctive character.

By working with The City of London Distillery to create an exclusive batch for The Dorchester, renowned bar manager Giuliano Morandi has revived the gin in homage to an original recipe using a selection of botanicals including juniper, coriander, angelica root, cardamom and fresh lemon.

www.bombaysapphire.com

Founded in 1935 to preserve a small part of England, today they are makers of the most traditional of English drinks; a collection of Gin liqueurs based on old family recipes.

Bespoke production is the key – from own label to beautifully hand-engraved bottles, they have supplied everyone from local farmers to European monarchs with the perfect gifts, including the ‘Goliath’. Their gallon bottle is a serious addition to the drinks cabinet!

Giuliano and his team also offer private and bespoke cocktail master classes showcasing the techniques and flavours used to complement The Dorchester Old Tom gin within a selection of cocktails.

The brand focusses on fruit gins, and have been supplying country and city dwellers alike with the best of Sloe, Damson, Plum and Raspberry Gin for decades. Their classic 48% London Dry Gin is a hit with lovers of export strength gin, and is stocked in Harrods and independent wine merchants.

www.dorchestercollection.com

www.foxdentonestate.co.uk

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QH TECH

Bose QuietComfort 35 wireless headphones - £289.95, bose.co.uk Mophie powerstation plus 4X - £109.99, uk.mophie.com Canon EOS 7D Mark II - £1,179.00, johnlewis.com Canon EF f/2.8L II USM Telephoto - £1,400, johnlewis.com 64gb EyeFi SD Card - £65.00 – cliftoncameras.co.uk

We often think that our mobile phone is the key piece of technology that we need to take with us when travelling, and although key for our survival when exploring a new location it's important we don't overlook all of the other gadgets, gizmos and apps that the world has to offer. Tech Editor Anthony Francis takes a look at the must have technology for any visit to London…

We never travel to any city without our camera and we suggest that you don't either. Our choice of camera is the Canon EOS 7D Mark II, offering 10 frames per second, has a 20.2 million pixel sensor and a professional autofocus system to its user making it perfect for amateurs and professionals.

It's tough outer shell means it can withstand being in your bag whilst travelling across the city and the full HD 60p video offering means you will be able to watch your memories back via a crisp image. You can choose from a number of lenses to go with so this really depends on what type of trip you're planning, but we’d suggest going with the Canon EF f/2.8L II USM Telephoto lens. If like us you hate filtering rough and uploading your photos at the end of your break, we recommend the EyeFi SD Card that uploads your images to the cloud when connected to WiFi.

First things first, the headphones. Whether short haul on a noisy, small, old plane or long haul on the modern oxygen pumping, fatigue reducing, Boeing 787, we need sound. Our choice of headphones is the simple yet stylish, Bose QuietComfort 35 wireless headphones. These headphones don’t only offer you noise cancellation but with Bluetooth connectivity so no leads getting in the way when you're enjoying a gin and tonic in the airport lounge. With up to 20 hours battery life and superb sound quality these headphones are exactly what you need to listen to your favourite music, TV shows and films.

One thing nobody wants to do when travelling the globe is run out of energy so why risk letting your gadgets do that? We recommend keeping the Mophie powerstation plus 4X close to hand to make sure your devices have all the power they need to get you through the day, and night. This 7,000mAh portable charger holds enough power to charge two devices at once several times over and is small enough to carry around in your pocket.

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GROOMING Editor Calum Donoghue searches the capital to find the best places to stay relaxed and looking sharpe…

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THAI SQUARE SPA Thai Square Spa is housed within a beautifully converted Victorian Turkish bath on Northumberland Ave. I was lucky enough to be one of the first to try their new Himalayan Ritual Massage conducted within a specially created Salt Room.

Before the massage, myself and guest relax surrounded by the distinctive décor, making good use of the Sen Space. The space includes a Vichy shower treatment room, jacuzzi and steam room which encourages and induces deep levels of relaxation throughout the entire body and prepares the skin for subsequent product absorption.

Once in my treatment room I cool off with the ice fountain before making my way across the salt filled floor to the massage table.

The salts are found deep within the rivers and valleys of the Himalayan Mountains and for centuries have been celebrated for their versatility, purity and healing properties. Their pinkish hue and crystalline beauty sets them apart from any other salt and their benefits are wide-ranging.

My therapist makes me feel immediately relaxed, using various Oriental massage techniques and making my experience as personalised as possible. Using essential oils blended from flower and fruit extracts, the ritual softens, soothes and balances my senses.

Housed within a beautifully converted Victorian Turkish bath, between two historic landmarks; Trafalgar Square and the Thames Embankment; it’s a true haven. Throughout, the facilities are extensive with five Thai Massage treatment rooms, six Ritual Massage rooms and one vast VIP Suite treatment room.

Signature treatments include: the Temple of Jade Hot Stone Body Massage and the Thai Herbal Ceremony. All use, products from the bespoke in-house product line, iMantara by Thai Square Spa.

Facebook: /thaisquarespa Twitter: thaisquarespa Thai Square Spa, 25 Northumberland Avenue, London, WC2N 5AP Tel: 020 7839 7990

The Moroccan themed Spa in Dolphin Square has launched a new Arabian beard treatment to ensure gents visiting the capital with facial fuzz leave feeling smart and refreshed.

Make time after your treatment to also visit Thai Salon for an express manicure or pedicure.

THE SPA AT DOLPHIN SQUARE On arrival I change in to my robe and relax with a pot of hot herbal team within the relaxation area. I’m soon called by my therapist and taken into the darkened room and make myself comfortable on the treatment bed.

The 25 minute treatment starts with a cleansing ritual using Savon Noir soap to remove dead skin cells, leaving me with a smoother and brighter complexion. Savoir Noir soap contains black olives and is rich in vitamin E, helping to soften and nourish the skin.

My therapist then applies hot towels to pressure points around my face and neck area followed by a soothing massage over the towel.

This practice softens the hair to prevent ingrowing, skin irritation and follicle inflammation.

Argan Oil is applied, which hydrates and softens the skin further, whilst acting as a deep conditioning agent for the beard, leaving it glossy and shiny. Moisturising the skin around the beard is essential because facial hair can ‘wick' moisture away from the skin leaving it irritated and dry.

The final stage of the treatment involves a beard comb, which not only helps train beard follicles to grow in a uniformed direction, but also adds the ultimate well-groomed finish. www.dolphinsquare.co.uk/spa Facebook: /DolphinSquareSW1 Twitter: @Dolphin_Square Dolphin Square, Chichester Street, London, SW1V 3LX Tel: 0207 798 6767

MURDOCK LONDON

EDWARD JAMES LONDON

Murdock London are the grooming specialists for gentlemen of good taste. With made in England colognes, daily essentials and barbershop experiences, they form the foundations of confidence a man needs to stride through life’s adventures.

On a typical rainy London day in summer, I find myself running without an umbrella to an appointment with a man who knows a thing or two about good hair.

Having spent almost two decades in the industry Edward James knows what he's doing and he kindly invited me into his South West London salon for a freshen up.

It all began with Irishman-about-London Brendan Murdock. Dissatisfied with unisex salons and high street barbers, he wanted to create a grooming experience inspired by the grand heritage of St James’ barbershops but tailored for modern, style-conscious men. A welcoming, masculine environment where a gent could take the time to relax with his favourite tipple, enjoy a wet-shave or beard trim and have his hair cut by skilled senior stylists.

In response to the needs of the barbershop clients, and in collaboration with the barbers’ expert knowledge, Brendan created the signature Murdock collections of cologne, grooming and skincare. Sourcing the finest raw ingredients from his global travels, the collections are specially developed to suit the tastes and needs of gentlemen the world over. www.murdocklondon.com Instagram: murdocklondon Twitter: murdocklondon 83 Brewer Street, Soho, London, W1F 9ZN Tel: 0203 3937946

Edward developed his career working with Nicky Clarke as the General Manager, moving to Gina Conway as style director, and in 2011 went on to open his first Edward James Aveda Salon & Spa in Battersea. He launched a second one in Putney, West London, in 2014. His charming smile and warm personality has given him a celebrity following, with fans including Cara Delevingne and Joanna Lumley.

Welcomed by a glass of Champagne I am soon in the chair chatting, with his team on hand to help with anything I might need. I express my concerns for fluffy hair and without a blink his remedy is a specially made treatment which I’m told will last for three months. Edward is the man behind the British Blow-dryTM, a smoothing treatment designed for finer hair and uses innovative techniques and styling to create the most relevant hair trends.

An ammonia free glossing oil is applied to my hair to add shine and moisture followed by Edward’s formula - a smoothing keratin protein which is applied with a paint brush. Once dry he cuts and restyles my hair, leaving me feeling refreshed and good as new. www.edwardjameslondon.com Instagram: EJLondonAveda Twitter: EJLondonAveda 18 Northcote Road, SW11 1NX / 0207 223 6225

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QH QUESTIONABLES With his charming smile and warm personality, James Greenwood soon became our favourite contestant and to many the heartthrob of the BBC’s The Great Pottery Throw Down. Editor Calum Donoghue took a trip outside of London to head to Bristol to have a catch-up with our good friend to chat Throw Down, cooking and…geese.

PHOTO: James Greenwood by Calum Donoghue

Interview and photography by Calum Donoghue

How would you describe your style of pottery?

If I'm working on the wheel, I try to create modern form, clean lines and a simple colour palette. I love drawing so I will often paint an illustrative design onto the clay body (like the seafood bowls I made on the show).

On the other hand, if I'm hand-building I like to let loose. Clay has a wonderful versatility and hand-building allows you to really connect and work the clay in a totally different manner to wheel work. I love to create textures and often follow a much more organic, flowing design.

Overall I don't think I would say I have found my own style just yet but I quite like that! I always like to try new things and could never imagine making exactly the same thing over and over again, so for now I am just enjoying discovering everything clay has to offer.

You are a keen home cook, do you have a signature dish?

I love cooking venison. I know some people find it difficult to disassociate from eating deer, but actually I would argue it is one of the highest welfare meats you can choose.

My signature dish would be roast haunch of venison on a bed of buttered kale with a chestnut and pear purĂŠe, braised shallots and a juniper and red wine jus. It's so easy but always a hit with guests!

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Your day job is as a vet, what made you go into this profession?

I always loved animals growing up. I would beg and beg my parents to let me keep adding to our already impressive menagerie of pets.

It was quite a natural progression for me to want to follow a career working with animals and veterinary science is often more of a calling than a career choice.

We have a labrador called Oliver and 3 geese!

You starred on BBC's The Great Pottery Throw Down, what was the biggest lesson you learned through the process of the show?

When I met the other contestants for the first time I quickly realised I was up against some tough competition.

I very nearly withdrew from the show before filming started as I was suddenly questioning whether I was actually good enough to deserve a place in the competition. However, in hindsight I am so pleased that I ignored my doubts. I enjoyed every minute and I am thrilled that to have taken part.

I guess it taught me to not be so harsh on my own creativity and to stop fearing the unknown but instead just go for it, enjoy the process and make the most of such a fantastic opportunity.

Have you kept all of the pieces you made?

Absolutely! The best souvenir to remind me of such an amazing experience.

PHOTO: James Greenwood by Calum Donoghue

What was the first piece of pottery you made?

The very first piece was a model of a narrow boat I made at school when I was probably around 13 or so. But my first 'proper' piece on the wheel was a very shoddy bowl with a big crack in the base. We all have to start somewhere!

You have said that the British seaside has played a huge influential role in your life. Where would you recommend QH readers to visit on the coast?

I'm a Yorkshireman so my first answer would have to be the North Yorkshire coast! However, I have to say the most beautiful coastline is that of Jersey in the Channel Islands. I lived on Jersey after qualifying as a vet and it ticks so many boxes for me. Boasting the warmest place in The British Isles, Jersey has incredible scenery, mouthwatering food and beautiful hotels. It's a real hidden gem.

What other artists do you admire?

I love the chandeliers by Scabetti and the porcelain lamps of Bristol ceramicist Meryl Till. I also like the tableware of Jane Hogben. More creatively, I really like the sculptural work of French ceramicist Thiebaut Chague.

Filming took place in Stoke On Trent, world renowned for its potteries, do you have a favourite?

Unfortunately a lot of the potteries are no longer in production but Middleport Pottery, where we filmed the show, really was special. We created so many memories there that it has to be my favourite. I have also been around the Emma Bridgwater factory, which again is a magical place. It is amazing how many pairs of hands it takes to hand craft the pots we take for granted every day.

You live with your partner Mark in Bristol, where have been some of your favourite places to travel together?

We haven't travelled outside of Europe together, although we're hoping to go to America this year and travel up the west coast. We have friends in Los Angeles and San Fransisco so it's time we got over there! I always prefer visiting somewhere if you know someone living there, it tends to offer a far more personal appreciation of a new destination.

I know it's on our doorstep but actually some of our best memories have been in France. We have skied, cycled, driven, walked, eaten and drank our way around France and it never fails to impress.

We set aside a week every year to head south as well, normally to a village called Mougins, near Antibes and St Paul de Vence. We normally hire a villa and just kick back, eat well and drink far too much cotes de Provence Rose. That, in our minds, is the perfect summer destination. Top restaurants, beautiful artwork and incredible scenery. It is so inspiring creatively, I am currently working on an oil painting from our last visit and would love to go and spend a few months there just painting and potting. Utter perfection. www.crackthekiln.com Twitter: jamespotteryvet Instagram: jamespotteryvet

PHOTO: James Greenwood by Calum Donoghue

Our favourite ski resort is La Tania. It offers easy access to the whole of the Three Valleys so you can dip in and out of all the glitz and glamour but the actual village is so chilled. It also boasts the best Après bars with live music almost every evening.

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