EatSleepDrink Magazine - Issue 10

Issue Ten All you need to know about fine dining, luxury accommodation and the best food and beverages the UK has to offer

MAGAZINE esdmagazine.com

A gastronomic journey through British food history!

PLUS: 1

ETM Group, Le Boudin Blanc No. 11 Cadogan Gardens, Lancaster London, The Gore Spotlight on premium gin: BLOOM, Hayman’s, Williams Gin

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MAGAZINE

Issue Ten All you need to know about fine dining, luxury accommodation and the best food and beverages the UK has to offer Editorial Director Laurie Cuthbert T: +44 (0)1223 321603 M: +44 (0)7842 628881 Email: editor@esdmagazine.com Design Director Rick Koobs T: +44 (0)1760 755850 Email: art@esdmagazine.com Operations and Finance Stuart McCreery T: +44(0)1223 321603 M: +44 (0)7710802660 Email: stuart@esdmagazine.com Sales Manager Adam Briggs T: +44(0)1223 321603 Email: adam@esdmagazine.com Web: www.esdmagazine.com Twitter: @goeatsleepdrink Facebook: www.facebook.com/ esdmagazine Pinterest: www.pinterest.com/ esdmagazine EatSleepDrink Magazine 5 Signet Court, Swann Road Cambridge, CB5 8LA Registered in England: 8041224 All rights reserved EatSleepDrink Magazine. Unless otherwise agreed, nothing in this magazine can be reproduced without our express permission.

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Hello and welcome to Issue 10 of EatSleepDrink Magazine – all you need to know about fine dining, luxury accommodation and the best food and beverages the UK has to offer.

As three of the most stylish and discerning destinations anywhere in London, our features on No.11 Cadogan Gardens, The Gore and Lancaster London will give you the inside scoop on these glamorous destinations, just in time for you to sneak in a weekend away before Autumn arrives. A quick word of warning though: we can safely say that once you check in, you’ll never want to leave!

Those looking for a genuine culinary masterclass will be thrilled to read our feature on Dinner by Heston Blumenthal. Set in the glamorous surroundings of the Mandarin Oriental Hyde Park, the restaurant has already won its first Michelin star and under the expert guidance of Head Chef Ashley Palmer-Watts, it surely won’t be long before a second is on its way.

Undoubtedly one of the UK’s most talked about restaurants the menu is focused on simple British dishes inspired by Britain’s culinary history. The restaurant’s interior also reflects this journey, as the man himself told us: “As guests enter the bar area, a wall displays 16th century British culinary recipes taken from antique cookbooks behind a one-way mirror. Much like a riddle, the recipes appear and disappear, depending on the light’s reflection”.

Speaking of exquisite cuisine, our features on ETM Group and Le Boudin Blanc will also delight foodies everywhere. Indeed, having opened The Jugged Hare in April this year, ETM Group now boasts 10 traditional pubs and restaurants in central London. Its reputation for great food in great locations now firmly secured, the business continues to go from strength-to-strength, so look out for its new space in Canary Wharf in the not-too-distant future If its style and French sophistication you’re after in Mayfair then we think you’d be hard-pushed to do better than Le Boudin Blanc. Located in charming Shepherds Market, this little pocket of French fine dining is ideal for a power lunch or a romantic evening meal. Take our advice though, book in advance or risk disappointment!

Following on from the success of our spotlight on premium vodka in Issue 8, we’re delighted to be featuring three premium gin brands that have their own take on this most British of spirits. Indeed, Williams Gin, BLOOM and Hayman’s can be found in many of the UK’s best bars, restaurants and hotels, so if you’ve been following our reviews, chances are you will have come across them on your travels!

As always, we hope you enjoy our latest issue as much as we’ve enjoyed producing it. If you would like to see your deluxe hotel, fine dining restaurant or premium brand featured in EatSleepDrink, or if you have any other editorial suggestions, then do get in touch with me: laurie@esdmagazine.com.

Have a great month and here’s to an Indian summer!

Laurie Cuthbert, Editorial Director

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Issue Ten

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News......................................................................................................................................................................................6

Dinner by Heston Blumenthal - Opened in January 2011 to universal acclaim, Dinner by Heston Blumenthal offers simple, modern dishes inspired by the history of British Gastronomy and already boasts its own Michelin star. ............................................................................................................................................8

ETM Group - Founded by Brothers Tom and Ed Martin in 2000, ETM Group has become one of the most successful pub and restaurant groups in the capital and indeed the UK. ........................................ 22 Le Boudin Blanc - First opened in 1993, Le Boudin Blanc is something of a Mayfair institution famed for its exquisite French cuisine and excellent wine list. .............................................................................. 43

No.11 Cadogan Gardens - Having recently opened to the public on April 13th 2012 after its previous life as a private members club, No.11 Cadogan Gardens is a welcome addition to London’s deluxe hotel market. ........................................................................................................................................................ 14

Lancaster London - As a full service, four star deluxe hotel, the Lancaster London is renowned for its panoramic views over Hyde Park and London’s famous skyline. ................................................................... 28 The Gore - First opened as a hotel in 1892 and comprised of two iconic nineteenth century mansions, The Gore is the 13th oldest hotel in London that today offers a contemporary twist on its rich heritage. ................................................................................................................................................................. 46

BLOOM - Created by one of the world’s few female Master Distillers, Joanne Moore, BLOOM is based on a traditional London Dry Gin recipe with an innovative and distinctive floral twist. ................... 18 Hayman’s - With a prestigious heritage dating back to 1863 when Christopher Hayman’s great grandfather, James Burrough, purchased a gin rectifying business, Hayman’s Gin is one of the UK’s best-loved premium gins. ................................................................................................................................................ 37

Williams Gin - Unlike other gins, Williams Gin is truly single estate from field to bottle.

The result is full bodied, sharp-yet-fruity gin with tears and true provenance. ................................................ 50 Advertisers Index ...................................................................................................................................................... 54 If you would like to go directly to an article, simply click on the relevant heading listed above.

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If you have any news to share, email us at editor@esdmagazine.com Scrap Lab Dinner Series at Andaz London Liverpool Street Mooncake Festival at Royal China Group London, UK The Chinese Mid-Autumn Festival takes place on 30 September 2012.

To celebrate this important occasion in the Chinese Lunar Calendar, the Royal China Group will be giving diners at its six London restaurants a traditional Chinese Mooncake.

The Mid-Autumn Festival is a celebration for lunar worship, during which Mooncakes are considered a delicacy. Mooncakes are round pastries with a thick filling, usually made from red bean or lotus seed paste and are eaten in small wedges accompanied by Chinese tea, and contain up to 1,200 calories each!

The Royal China Group consists of six of London’s most authentic and prestigious Chinese restaurants, including the luxurious and critically-acclaimed Royal China Club. Based in prime areas of London, the restaurants are centrally located on Baker Street, as well as in Bayswater, Fulham, Harrow-on-the-Hill and Canary Wharf.

The Royal China restaurants offer traditional Hong Kong Chinese dishes, while the Royal China Club provides and exclusive experience combining European ingredients within the authentic Chinese cuisine.

The group is renowned for its Dim Sum, which is served daily from Noon until 5pm and includes favourites such as Steamed Seafood Dumplings with Spicy Sauce; and Pan-fried Fillet of Duck Breast Rolls.

Olympic Afternoon Tea at The Talbot Hotel Yorkshire, UK With Olympic Gold successes for Yorkshireborn athletes such as the Brownlee brothers, Jessica Ennis, Liz Armistead, Tom Ransley, and Nicola Adams (to name only a few), something in the water from Yorkshire is powering Team GB to greatness.

Now you can come and test the water with The Talbot Hotel’s “Olympic Celebration Afternoon Tea”, served in both the beautiful Drawing Room and the sunny Atrium.

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London, UK During the London Design Festival (14-23 September), Andaz London Liverpool Street, one of the capital’s most designforward hotels, will be laying on a series of dinners suitable for young and old design enthusiasts, so they can experience the world of food design.

Linda Monique, a talented food designer from Melbourne, has collaborated with the hotel chefs to bring guests some incredibly imaginative food creations, incorporating sustainability through using local produce and leftovers. Of course, Andaz hotel’s leftovers aren’t exactly your ordinary leftovers...

We had the pleasure of experiencing a special pre-design week preview of this dinner. It was more of an epic food journey rather than a dinner. To start the evening off and to whet one’s whistle, we were handed glasses of champagne mixed with the syrup of the leftover breakfast orange juice mixed with Pimm’s. The cocktail was deliciously refreshing way to start the night and signalled the tone for the rest of the evening.

Something that we missed out on is the forthcoming ‘eggcentric’ installation, which is currently in the creation process. Linda is putting together 1,444 Andaz breakfast egg shells, only 1 per cent of the eggs they use in a year. She will be filling the eggs it with hotel coffee bean compost and sprouting herbs to create a ‘scrambled breakfast foodscape’. Yet another creative use of what would otherwise be discarded.

To book either call: 020 7618 7000 or email London.restres@andaz. com The London Design Festival runs from 14-23 September.

Visit: www.andazdining.com/scrap-lab-dinners-by-linda-moniquennewsandevents_viewItem_24-en.html for more information.

It is available daily from 3pm to 5pm, with freshly baked scones, jam and clotted cream, as well as delicate finger sandwiches and a selection of sweet pastries. Best of all, it comes with endless cups of Taylors of Harrogate Yorkshire Gold Tea, made with the water that is making our athletes great.

At £16.50 per person, it’s a relaxing way to experience the best of British talent, as well as the water and tea!

The Talbot Hotel is a resplendent 17th Century country hotel with an excellent reputation for its service and its cuisine.

Talbot Hotel,Yorkersgate, Malton, North Yorkshire,YO17 7AJ www.talbotmalton.co.uk

Discover & Deliver helps you find beautiful things for your home Nationwide, UK If you’ve ever stayed in a gorgeous hotel and coveted the bed, the wallpaper or some exotic trinket in the lobby, or sipped cocktails in a trendy bar and fallen in love with the chair you were sitting on or the lighting hanging over the bar, or perhaps even wondered where to find the desks used in Mad Men, you’ll understand what inspired the concept for Discover & Deliver.

Discover & Deliver takes customers on a tour of stylish locations around the world, from JK Place in Capri to the Nobis in Stockholm, from the Smyth in New York to the Waterhouse in Shanghai. Carefully selected pieces from these locations, including sofas, chairs, tables, tableware, bedroom furniture, lighting and other accessories are then made available for customers to buy.

Information about each item – who designed it and who made it – is provided to help customers through their purchase. Discover & Deliver also provides a FIND IT service where customers can send in a picture of a piece of furniture or lighting they like, together with a location and Discover & Deliver will identify it and, if possible, provide the customer the opportunity to purchase it. If purchase is not an option then Discover & Deliver will provide a range of close alternatives.

To read more about the concept and to whet your appetite for Christmas edition ideas, check out the Discover & Deliver website: http://www. discover-deliver.com

PomeGreat reformulates its juice drinks to remove refined sugars Nationwide, UK PomeGreat, the UK’s leading pomegranate juice drink brand, has removed all refined sugars from its entire range. The revolutionary move makes PomeGreat the first and only juice drink range to contain absolutely no refined sugar.

PomeGreat’s drinks now contain an exclusive, additive-free natural sweetener that provides a slow, continuous release of energy rather than a short-term sugar rush.

The change completes a major reformulation that includes the introduction of premium quality pomegranate juice and the introduction of a patented whole-fruit extract that cements the brand’s position as a leading health drink. Cardiovascular disease, hypertension, inflammation, sexual dysfunction and some types of cancer are among the conditions which can be treated by the extract. Pomegranate juice has also been shown to redistribute weight from the waistline and protect the skin.

Separately, PomeGreat is also launching a Light version of its pomegranate juice drink, sweetened with the calorie-free natural ingredient stevia and containing just 33 calories per 100ml.

Adam Pritchard, CEO of PomeGreat, said: “We listened to consumers who told us of their concern about the prevalence of refined sugar in drinks and are delighted to be the first juice drink brand in the UK to have removed all refined sugars from our range.

“Our revised, even healthier formulation contains natural sugars only and, together with the unique PurePlus wholefruit extract, offers significant health benefits to consumers”. http://www.pomegreat.com/

With its new tea, Pukka aims to advance conservation projects world wide Nationwide, UK Pukka, Britain’s favourite organic herbal tea brand, has teamed up with leading wildlife charity WWF to help make the world a more beautiful place.

Along with the exciting Create a Beautiful World online social media campaign to help raise awareness of the charity (www.pukkaherbs.com/beautifulworld), they have launched the beautiful Peppermint and Licorice tea, which was specially created by the brand to help raise money for the cause.

Pukka have pledged to donate £50,000 from sales of the tea to support important conservation projects around the globe. So, sit back, relax with a Pukka cuppa, and find out more about the exciting new campaign at the newly launched website.

The partnership aims to raise over £50,000 through a campaign to support conservation projects across the world and begins in July 2012 with the launch of a brand new specially blended tea, Peppermint & Licorice.

This delicious new blend, like all Pukka teas, is blended using the principals of Ayurvedic medicine and is great for soothing digestion and is also wonderfully calming. Pukka will donate 20p to WWF-UK with each sale of this delicious blend of organic peppermint and FairWild licorice tea.

(WWF helped in the creation of the FairWild Standard for sustainable use of wild collected plant ingredients).

Visit: www.pukkaherbs.com for more information.

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: Dinner by Heston Blumenthal, London

Opened in January 2011 to universal acclaim, Dinner by Heston Blumenthal offers simple, modern dishes inspired by the history of British Gastronomy. We spoke to Ashley Palmer-Watts and the man himself, Heston Blumenthal, to find out more about this award-winning restaurant.

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The sleek dining space inside the restaurant is the perfect foil for the gastronomic wizardry inside.

Located inside the grandeur of the Mandarin Oriental Hyde Park, Dinner by Heston Blumenthal combines celebrated British gastronomy with a contemporary menu that offers dishes inspired by recipes dating back to the 14th century.

Having made an incredible splash on London’s restaurant scene since opening 18 months in January 2011, the Tudor-inspired Meat Fruit dish has already reached iconic status worldwide. Typifying Heston Blumenthal’s precise, playful and innovative approach to dining, Dinner by Heston continues to push boundaries and overload the senses.

“There has always been confusion in the UK over the names of our midday and evening meals and their origins, so research this, I discovered the word dinner comes from the old 13th century French word disner (pronounced deenay), which initially stood for breakfast and developed to the main meal of the day,” he recalls. “The evolution of the word over the centuries was due to the changing social, political and economic developments and even technological innovation. The main The grandeur of the Mandarin Oriental, which offers the restaurant meal of the day – dinner unparalleled views over Hyde Park – was originally eaten in the middle of the day because it became too dark to do anything still later because of gaslights and a growonce the sun went down. ing middle class, who began to entertain “Then, during the 1700s when people more. The confusion continues and could afford to buy candles, dinner was by the middle of the 19th century the pushed back from noon to between wealthier few would dine late and have three and five o’clock, with supper occur- a midday lunch, creating the concept of ring by candlelight much later,” he notes. afternoon tea as a snack and social affair “During the Victorian era, dinner became to sustain them until dinner.

From the moment one enters Dinner by Heston Blumenthal, the interiors immediately set the scene for the alchemy to follow.

Inspired by history As Heston begins by telling us, finding a suitable name for his latest venture was a serendipitous affair. “I am still not 100% sure where the name for The Fat Duck came from to this day. For the new restaurant at the Mandarin Oriental Hyde Park, I wanted to find a name that encapsulated the concept, which has a strong focus on dishes inspired by historic gastronomy, but was also a bit of fun.

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As guests enter the bar area, a wall displays 16th century British culinary recipes taken from antique cookbooks behind a one-way mirror. Much like a riddle, the recipes appear and disappear, depending on the light’s reflection.

“To this day, depending where you are in the British Isles, ‘dinner’ still means the main formal meal of the day, served either at ‘lunch’ or ‘supper’ time-depending,” Heston affirms. “This delightful ambivalence persists in our quirky, illogical language when we think of the verb ‘to dine’, which we can do at any time of the day, from mid-morning onwards.

Anyway, it just seemed quite entertaining and typically British in both history and language play, so for me it was an obvious choice and if nothing else, I hope it’s at least easy to remember!”

Subtle, elegant and contemporary

Heston and Ashley Palmer-Watts hard at work researching recipes for the restaurant’s historically-inspired menus.

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From the moment one enters Dinner by Heston Blumenthal, the interiors immediately set the scene for the alchemy to follow. Indeed, the dining room features floor-to-ceiling glass walls, giving diners a view of the kitchen and its unique pulley system. Modelled after a similar version used by the Royal Court, the pulley’s working give the impression of an oversize watch and serve to rotate the spit on an open-fire.

Tihany Design conceived the restaurant interior as a subtle, elegant portrait; contemporary and innovative, yet with respect and understanding of tradition, as Heston continues. “As guests enter the bar area, a wall displays 16th century British culinary recipes taken from antique cookbooks behind a one-way mirror.

Much like a riddle, the recipes appear and disappear, depending on the light’s reflection.

“We also have a private dining room with the capacity to seat 10 people, which offers a traditional wood-beamed

These bespoke and refined details are characteristic of Tihany’s sophisticated design philosophy and reinforce Heston’s talent at reviving and modernising traditional British cuisine.

Roast Turbot, Cockle Ketchup and Leaf Chicory is an undoubted highlight.

ceiling and rust coloured leather-clad walls, which reveal small recesses of the underlying brick wall,” he explains.

These bespoke and refined details are characteristic of Tihany’s sophisticated design philosophy and reinforce Heston’s

talent at reviving and modernising traditional British cuisine.

The kitchen Having first joined Heston at The Fat Duck in 1999 when it received its first

Michelin star, Ashley Palmer-Watts is, today, the man in charge of the exceptional gastronomic creations at Dinner by Heston Blumenthal. Indeed, his creative eye for detail coupled with a great enthusiasm for research and British ingredients

The sleek kitchen is transformed into a calmly orchestrated food drama during service.

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made him the ideal man to oversee the restaurant. Since 2008, he has been the Executive Head Chef for the Fat Duck group and continues to spend most of his free time visiting producers and suppliers.

Once seated, diners are immediately struck by the meticulous historical accuracy of the menu, complete with dates.

On our visit, we opted for the Meat Fruit (circa 1500 and £15) and Lobster & Cucumber Soup (circa 1730 and £21) to start. As one would expect, the spectacle of both dishes added to the sublime flavours and the exceptional waiters were on hand to carefully select unique wine pairings.

Proceeding through history, we were left speechless by the Roast Turbot with leaf chicory and cockle ketchup (circa 1830 and £36) and the Made Dish of Parmesan with quails egg, smoked cauliflower, horseradish and caraway (c. 1661 and £26). In particular, the cockle ketchup was a delightful surprise and perfectly complemented the Roast Turbot.

The desserts were an equally spellbinding affair, particularly the Taffety Tart (circa 1660 and £10) that combined apple, rose, fennel and vanilla ice cream with exquisite precision. Having finished our desserts we were then thrilled to see a bespoke cart wheeled to our table.

With a built-in blender, the waitress proceeded to pour vanilla cream and dry ice into the blender to create the most

Fish is strongly represented on the menu, such as the exquisite Roast Scallops, Cucumber, Ketchup and Bergamot.

dramatic finale of ice cream we have ever witnessed.

Meat and drink By now it should probably go without saying that the quality of the entire menu was consistent and presented with impeccable precision – a fact Heston was also keen to relate to the restaurant’s service. “We like to promote attentive but unobtrusive service. For the time being, we are not looking to add any ‘special

Unsurprisingly the Tipsy Cake is another firm favourite.

menus’ in the coming months as we are thrilled by the reception to our A la Carte and lunch menus.

“When we first opened we were all blown away by the review from both press and public, so I think this vindicates our decision to choose the Mandarin Oriental with its central location and amazing views of Hyde Park,” he affirms. And when asked the most popular dishes, Heston was quick to point to the Meat Fruit and Tipsy Cake – two iconic dishes that quite rightly continue to wow diners on a daily basis.

Having established his reputation as one of the world’s most forward-thinking and innovative chefs, Dinner by Heston Blumenthal is the culmination of many years of meticulous research.

However, unlike many conceptual restaurants, Heston’s latest venture successfully combines concept with execution. The result is an awe-inspiring balance of historical gastronomy served with his trademark inimitable style.

Once seated, diners are immediately struck by the meticulous historical accuracy of the menu, complete with dates.

Visit: www.dinnerbyheston.com or call 020 7201 3833 for reservations.

Mandarin Oriental Hyde Park 66 Knightsbridge London SW1X 7LA

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Established in 1975, T&G has continued to invest heavily in Product Design and Development and has listened carefully to customers in terms of expectations, needs and suggestions.

Whether it’s front of house or back of house, table service or tools; T&G have a variety of products that are durable and easy to use. All T&G products have been designed and manufactured with style, quality and function in mind.

Our Catering product lines include serving/display trays, menu holders, table tidy’s condiment/tea/coffee boxes, steak/ dip boards, dip dishes, condiment sets, salt and pepper mills, pinch pots, serving bowls, trolleys/serving stations and much more.

We are continuing to lead the market with our ever-expanding selection of premium styled Mills. Within this area we are market leaders, offering the CrushGrind® mechanism for our stylish stainless steel, advanced acrylic and FSC® certified beech mills. Throughout our mill collections there is a choice for everyone from dynamic to traditional.

T&G can also produce bespoke and branded products to order, subject to minimum order quantities and lead times.

To see the full T&G range please request a copy of the T&G catalogue or visit our website, www.tg-woodware.com

sales@tg-woodware.com 01275 841841

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: No. 11 Cadogan Gardens, Knightsbridge

Having recently opened to the public on April 13th 2012 after its previous life as a private members club, No.11 Cadogan Gardens is a welcome addition to London’s deluxe hotel market.

Soliman Khaddour, General Manager, tells us more about this iconic property in the heart of Knightsbridge.

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All of the guest rooms and suites at No.11 are individually designed with a firm emphasis on luxury.

No.11 Cadogan Gardens is a luxury boutique urban hideaway that offers a unique guest experience in one of London’s premier West End locations. Comprising 54 luxurious rooms, including four sumptuous self-contained One Bedroom Mews Suites with private garages, the hotel is ideal for relaxation, recreation, shopping or business.

Unveiling an icon As Soliman begins by telling us, the hotel is made up of three residential addresses, which were constructed in 1874 – the same time as Chelsea Embankment was completed. “The mansions and carriage houses known as No.11 Cadogan Gardens Hotel were built by Lord Chelsea on a cricket ground situated between Buckingham Palace and Harrods in Knightsbridge. The history of the conversion into a hotel with apartments is not clearly recorded but it is believed the remodelling took place around 1950”.

Having spent many years as a private members club, on 13th April 2012, No. 11 Cadogan Gardens re-opened its doors as a hotel to the public, as Soliman proudly testifies. “Upon check-in guests will enjoy a truly five star experience –

from a personal letter in every room, to the warm and friendly reception from the Front of House staff. Our property is a highly prestigious hotel and so we endeavour to live up to our splendid surroundings”.

Located in one of west London’s most exclusive neighbourhoods, the hotel similarly benefits from its discreet facade, which offers guests a deluxe hideaway in the heart of Knightsbridge, as Soliman is keen to underline. “No.11 has an alluring interior that emanates confidence and glamour in every detail, thus wrapping guests in an environment of total sophistication. Our guest accommodation features 54 bespoke bedrooms and four self-contained Suites that all exude an individual blend of vintage glamour.

“Indeed, a gorgeous variety of ornate headboards; dramatic four poster beds; decorative baroque chaise lounges; spectacular Murano glass chandeliers; and delicate fabrics await our guests in every room,” he affirms.

Savouring the experience Now an integral part of any luxury hotel’s product offering, fine dining and a diverse beverage selection is an asset 15

a state-of-the-art gym featuring Technogym equipment, as Soliman confirms.

“All of our guests may use the gym and other fitness facilities free of charge during their stay. Fitted with high-performance physical fitness equipment, all of our cardiovascular machines have touchscreen TVs and radio monitors. Guests can even listen to their own selection of favourite music by connecting their iPods to the machines.

“Towels and mineral water are provided free of charge, while personal training sessions are available by special arrangement,” he states. “Our guests expect a good quality gym area when travelling for business or leisure, which was why we created such a space to live up to their high expectations. Ultimately, our fitness suite is a great USP for the hotel”.

Truly unique

The mirrored room reflects the unashamedly grand feel of the hotel.

No.11 Cadogan Gardens has in spades – a fact Soliman is eager to highlight. “Our afternoon tea is very popular because it offers the traditional British Afternoon Tea experience. This includes open roast beef sandwiches, which are truly divine; vegetable sandwiches; salmon sandwiches; and lots of other delicious fillings.

“There are also a selection of bitesize cakes, such as chocolate éclairs 16

and lemon tarts, and, of course, the traditional scones with clotted cream and strawberry jam,” he tells us. “We also have a stunning restaurant, which is gaining a superb reputation for its excellent quality modern British cuisine and friendly, efficient service”.

As well as providing top quality dining and beverages, the hotel - perhaps rather unusually for a property of its size - has

As one would expect from such an iconic property, all of No.11 Cadogan Gardens’ rooms are well-appointed, boasting the latest in-room technology and facilities.

On our recent visit to the one of the hotel’s Suites, highlights included en-suite marble bathrooms, two plasma screen televisions, exquisite high-thread bed linens and very soft towels – features that Soliman is understandably proud to describe. “No.11 Cadogan Gardens is a unique hotel and you won’t find another one like it anywhere in the world.

“Since becoming a member of Small Luxury Hotels of the World, the number of overseas guests staying at the hotel has risen substantially,” he notes. “We are incredibly proud to be a member of this prestigious collection, encompassing some of the most exclusive properties in

Afternoon Tea in front of the roaring fire is becoming an increasingly popular treat with residents and those in the know.

the world”.

When asked what his ideal experience at the hotel would be, Soliman was quick to point to a night in one of No. 11’s signature Suites. “I would stay in the Velazquez Suite, which is the most romantic room I have ever seen.

With its deep red velvet drapes and four poster bed, followed by a private candle-lit dinner on the alfresco terrace, and a night cap in the bar - this would be my ideal experience at the hotel”.

Having graciously accommodated EatSleepDrink Magazine is a One Bedroom Mews Suite, we can confirm, first-hand, the level of luxury on offer at No.11 Cadogan Gardens. Indeed, unsurprisingly for a hotel of this calibre its major selling points rest on the little touches, such as capacious sofas, in-room hob and an antique dinner table, which, when coupled with the build-in fridge freezer and ex-

ceptionally comfortable bed, provide one with the ultimate city retreat.

When one factors in the hotel’s prime location in the heart of fashionable Knightsbridge it is surely only a matter of time before No. 11 Cadogan Gardens be-

changes in store as well: “We have a host of future plans for No.11 Cadogan Gardens, so watch this space!”

Perfectly located in an area once described as a ‘village of palaces’ and a home-from-home for aristocrats, politicians and celebrities, we can’t wait to see what the future holds for Soliman and his brilliant team at No.11 Cadogan Gardens!

No. 11 Cadogan Gardens is a member of Small Luxury Hotels of the World, an unsurpassed collection of over 520 luxury hotels in more than 70 countries.

Visit: www.no11cadogangardens.com for rates, reservations and special promotions.

Call: 020 7730 7000 No. 11 Cadogan Gardens 11 Cadogan Gardens Knightsbridge London, SW3 2RJ

“I would stay in the Velazquez Suite, which is the most romantic room I have ever seen. With its deep red velvet drapes and four poster bed, followed by a private candle-lit dinner on the alfresco terrace, and a night cap in the bar –­ this would be my ideal experience at the hotel”. comes one of the capital’s most desirable destinations. Since becoming a member of Small Luxury Hotels of the World, the property has predictably experienced a surge in overseas visitors.

Now open to the public, we’re predicting it won’t be long before the hotel’s 54 rooms are booked up for the foreseeable future. And, as Soliman concludes by telling us, there are plenty of exciting

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: BLOOM Premium London Dry Gin

Created by one of the world’s few female Master Distillers, Joanne Moore, Bloom is based on a traditional London Dry Gin recipe with an innovative and distinctive floral twist. Frederik Kampman, International Brands Development Manager, tells us more about BLOOM’s unique flavour and its ambitions for future growth.

With a history dating back to 1761, G&J Greenall has evolved from its beginnings as a cottage industry to become Britain’s second largest gin distillery. Indeed, today G&J produces about seven million 9L cases of spirit on an annual basis and has a well-deserved reputation for being one of the world’s leading distillers and bottlers of super premium quality gin. It is against this rich backdrop that BLOOM was created, inspired by the classic aromas of England’s country gardens and wildflower fields.

The perfect blend The delicacy of English natural botanicals, such as honeysuckle, chamomile and pomelo is prized the world-over, as Frederik begins by explaining the inspiration behind Joanne Moore’s innovative work on BLOOM. “Joanne created the G&J Greenall Gin Wheel, which defines the flavour profile of the different products within the gin sector. She noticed a gap in the floral category with most gins falling in the spicy, fruity category. With a passion for new blends, she decided to explore the creation of a super premium floral gin”.

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As any super premium drinks brand understands only too well, reflecting the quality of the product in the bottle and packaging is integral to success – a fact that BLOOM executed to great impact.

“The branding of BLOOM is inspired by the English country garden. The detail on the neck of the bottle is reminiscent of an old wrought iron fence, whilst the detail of the botanicals down the side of the bottle illustrates the key botanicals used to create this delicate floral gin.

“Furthermore, the embossed 1761 date, crest and traditional tinted green glass communicate the history and heritage of the brand perfectly,” he affirms. “BLOOM gives consumers a lighter gin drinking experience and, as such, has been popular with both men and women. Our priority from the outset was to ensure that we were listed in premium key on- and off-trade accounts, such as London’s Corinthia Hotel (http:// www.esdmagazine.com/corinthia/) and Waitrose”.

Experiential activity Given the luxury market’s robustness in the face of the well-documented recession, brands like BLOOM continue to innovate to stay ahead of the competition with experiential activity to drive home its strength and versatility. “This summer we activated a campaign to introduce and showcase the brand as well as to educate consumers on how we recommend drinking BLOOM – a BLOOM Gin & Tonic with strawberries,” Frederik highlights.

As its website quite rightly states, “Many would consider the opportunity to Pick Your Own strawberries a rural idyll and one far removed from the urban metropolis of London”. However, as Frederik continues by telling us, BLOOM wanted to bring the uncomplicated charm of the British countryside to the capital. “The objective of the activity was to encourage sampling of the product and the reception from our target audience was overwhelming. Indeed, we will be continuing to roll this activity out across the country to build even greater awareness of BLOOM”.

Booming and BLOOMing Much like its not-too-distant cousin, super premium gin is booming in a similar way to super premium vodka – a fact

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“The elements that I would attribute to the success of our brand would be the unique blend of botanicals created

by Joanne Moore, inspired by the quintessential English country garden as well as the heritage and history of the G&J Greenall name.”

Further to this, we have recently signed a new off trade distribution deal extending our availability to 13 states”.

The future experience

that Frederik attributes to three main factors. “Firstly, consumers are becoming more selective with what they are drinking and developing more of an interest behind the history of the brand.

Secondly, the ‘human interest’ angle of smaller, independent businesses and distilleries is attractive to the media and consumers, which has really helped to fuel interest in the gin sector as a whole.

“Lastly, the unique botanicals and flavours used to create bespoke gin have attracted bartenders as it allows them to be creative in their serves,” he affirms. “The botanicals in BLOOM can add huge depth to the most simple of

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cocktails. “The elements that I would attribute to the success of our brand would be the unique blend of botanicals created by Joanne Moore, inspired by the quintessential English country garden as well as the heritage and history of the G&J Greenall name.

“In terms of markets, the UK, Spain and USA are the most popular,” Frederik admits. “Indeed, Spain is our biggest market with a national on-trade distribution in over 2,500 on-trade and 200 off-trades, including the premium department store, El Corte Ingles. In the USA, our current focus is on San Francisco as a lighthouse strategy for the on-trade.

With more than 250 years of distilling experience, BLOOM is the perfect example of how innovation breeds success, as Frederik is keen to emphasise. “Joanne continues to adopt the traditional method of the company’s rich distilling experience; BLOOM is a small batch gin crafted in a copper pot. As a company, G&J are continuing to push the boundaries of gin with innovative new recipes that never compromise on quality.

“Indeed, we are currently working on some very exciting initiatives for the years ahead,” he concludes by noting.

“In 12 months time, we want as many consumers as possible to have sampled BLOOM, either by having enjoyed a cocktail in one of the premium bars and restaurants where we are currently stocked or by making their own BLOOM & Tonic with strawberries at home after buying a bottle from Waitrose of other specialist retailers”.

Having sampled the delights of this super premium floral gin, we can confirm the quality and delicate flavours of BLOOM. With the heritage and history of G&J Greenall behind it, we’re predicting a BLOOMing marvellous future for Joanne, Frederik and the rest of the team at BLOOM. Visit: www.BLOOMgin.com for more information and for your nearest stockist.

Twitter: @BLOOMGin

John Mower advert

DELIVERING QUALITY DRY STORES FOR OVER 60 YEARS

23/8/04 John Mower 2:29 advert pm Page23/8/04 1

2:29 pm

Page 1

We wide range of quality branded goods and have pasta, oils and vinegars, Johnstock Mower & Coawas established in vegetables, The company has recently as well as truffles, pickles and 1947 with the intention of being the established its own import business the flexibility source new and unusual preferred dry stores supplier to the to chocolate. specialising inproducts Mediterranean quality end of the catering sector in central London. Its philosophy has Customers can now choose from an not changed, though it has relocated extensive range of quality branded to larger premises in Hoddesdon, products – and the company has Hertfordshire, subsequently the flexibility and ability to source extending its capacity and delivery new and unusual products to meet reach beyond the capital. individual needs, including regular A T T H E C U T T I N G AETD G T HEtrips E C UtoT Rungis T I N G EMarket D G E in Paris. The sales manager travels every month Mowers Foodservice has developed in order to source new products its product range over the years, requested by hotels and restaurants, based on chefs’ needs, and often negotiating directly with the includes the likes of flour, sugar, salt, producers to ensure a good price.

ingredients, sourcing both mainstream and bespoke products with either stand-alone orders or contracted deliveries. It also packs high-quality Mediterranean products under its La Scilla brand. Customers can utilise a 24-hour phone or emailordering service.

Regular trips to Rungies market, Paris. To source products selected by our customers and negotiating good prices Member of Today’s foodservice group for over 15 years

Mowers Imports now established and packing under the Please call 01992 708210 or visit: name “La Scilla” www.johnmower.co.uk 24 hour phone, fax, email ordering service

We have been established We havesince been1947, established with thesince intention 1947, of with being the the intention preferred of being supplier the preferred supplier to the quality end of to the the catering quality end market of the in central cateringLondon. market in central London.

Dr y Stores with a Dr difference. y Stores with a difference.

We have the flexibility We have and ability the flexibility to source andnew ability and to unusual sourceproducts new andtounusual meet your products to meet your

I MthePwhich O RisofTagainst S Lrationalisation I Tof Erange Dthatrationalisation needs, which is against needs, trend range theI M trend many of our competitors that many of our competitors are enforcing.

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Hertfordshire and Essex.

John Mower

Millmead house, Pindar road, hoddesdon, herts, en11 0De. Tel: 01992 708210 Fax: 01992 450660 J Oe-mail: H N M O enquiries@johnmower.co.uk W E R J&O HC NO . ML OT DW .E R & C O . L T D .

Millmead House, Pindar Millmead Road, Hoddesdon, House, PindarHerts, Road,EN11 Hoddesdon, 0L A. Tel:Herts, 01992EN11 708210 0L A. Fax: Tel: 01992 01992 450660 708210 Fax: 01992 450660 21 E-mail: sales@johnmower.co.uk E-mail: sales@johnmower.co.uk

: ETM Group, London

Founded by Brothers Tom and Ed Martin in 2000, ETM Group has become one of the most successful pub and restaurant groups in the UK. We caught up with Tom and Ed to find out more about their individual approach to their 10 unique venues.

Having opened The Jugged Hare in the City of London in April this year, Tom and Ed Martin have come a long way since their first pub, The Well on St. John Street in Clerkenwell, opened in the year 2000.

As well as The Jugged Hare, today, the group owns and operates The Hat & Tun, The Botanist, The White Swan, The Gun, The Prince Arthur, The Cadogan Arms, Chiswell Street Dining Rooms, The Angel & Crown and The Well. These ten properties are defined by the unique identities that pronounce contemporary style and traditional settings in equal measure.

Being individual Since founding the company 12 years ago, Tom and Ed Martin have presided over exceptional growth and developThroughout ETM’s portfolio, interior design is given special attention with unique antiques sourced from around the UK.

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ment in their 10-strong group of pubs, bars and restaurants across central London – all with their own individual identities, a fact that Ed is particularly proud of. “We are a group not a chain,” he begins by affirming. “I have always loved everything about the British pub i.e. the ancient history and tradition; the relaxed and fun social scene; the welcoming and homely environment; and all the small but crucial details that make many pubs so fantastic.

“There’s nothing like the great British pub and there is nothing quite like it around the world as far as I’ve seen,” Tom explains. “Back in the nineties, there was a distinct lack of good food and drinks on offer in the pub industry and this is where we saw an opportunity.

Based on this, we wanted to open a pub where people of all ages could enjoy a variety of interesting and well-kept beers, great wines from all around the globe

and superb food in relaxed and wellconsidered surroundings.

“Our starting points are working with the building,” Tom tells us. “So, its heritage and historical significance, its geographical location and the local demographics.

We always try to restore and highlight all original features wherever possible and we source furniture and decorative pieces from niche suppliers and antique shops all over Great Britain. We always try and use a classic and handsome look that’s timeless and we will never try to ‘theme’ a venue”.

Building on success As Tom recalls, ETM enjoyed tremendous success with its first venture, The Well – something that allowed the company to build on excellent foundations from the beginning. “At that time, the concept of a ‘gastropub’ in Clerkenwell was very new and people loved it from the outset. We

were busy from day one and many of our regulars from 12 years ago are still regulars today.

“We are always looking for new venues but they have to be just right in many ways,” he underlines. “Location is absolutely vital and we spend a lot of time conducting local research on the ground before we will commit to a new site. As well as our local research, we have well-trained teams of staff at each venue who work tirelessly to try to ensure satisfaction to our customers as well as our passionate and dedicated Operations Team, which we have built over the last 12 years.

“We are proud to say that we have several senior staff who have been with us from the start and in this transient industry that’s not a bad achievement,” he asserts.

Further to the company’s rigorous market research, ETM has also estab23

“We are putting on a trio of special ‘Game and Bordeaux dinners’ at The Jugged Hare, The White Swan and The Gun this autumn to celebrate the UK game season”.

Dining at The Botanist in Sloane Square is an indulgent affair.

lished its reputation through intelligent marketing, such as its recent ‘Going for Gold’ promotion during the London 2012 Olympics. “The ‘Going for Gold’ promotion is a perfect example of something we designed to maximise awareness for new and loyal customers to all our 10 venues across central London, many of which are within walking distance of each other. It was one of our most successful promotions as it introduced many customers to new ETM venues that they may never known about and the feedback has been very positive”.

Proud to be British Having recently been fortunate enough to visit ETM’s latest venture, we were keen to find out more about the thinking behind the venue’s striking ‘theatre kitchen’ and its rather unique focus on wine by the glass. “The Jugged Hare is all about being proud to be British and this shines through in the fantastic variation of unique seasonal produce, such as British game. We’ve always loved game and wanted to specialise in this area at our latest venture.

“The Jugged Hare was the ideal space for this, given the building, its location and the local clientele,” Tom describes. “The size and layout of the building enabled us to install a magnificent eight-spit rotisserie in an open theatre-style kitchen, which forms part of the dining room. It is the ideal piece of equipment for the range of speciality meats we wanted to serve”.

As well as having a menu packed full of succulent British game and exquisite 24

fish, a huge amount of care has gone into lence and the group’s focus on seasonal The Jugged Hare’s wine list – something ingredients is closely tied in with its plans that Tom is particularly proud of. “The for the next 12 months. “We will be usual ‘safe choices’ have been bypassed running a series of campaigns centred in favour of boutique wines from small on the game season,” he tells us. “We are independent vineyards. All have been putting on a trio of special ‘Game and chosen with the menu in mind, ensurBordeaux dinners’ at The Jugged Hare, ing their intensity and structure stands The White Swan and The Gun this auup and complements the food. Stock is tumn to celebrate the UK game season. deliberately kept in small quantities to “We are also offering ‘Game Master allow The Jugged Hare to update the list Classes’ at The Jugged Hare where our regularly and in tandem with the menu. customers can come along to watch and “Our walk-in wine room and By-Thelearn all about the process, from a shootGlass wine machine allows us to really ing a game bird to preparing it for the focus on providing high-end wines at afoven and then eventually serving it on fordable prices, something not often pos- the plate. Likewise, we are also running a sible in restaurants and pubs,” he admits. competition for two lucky customers to “We also run weekly wine events that go wild boar and deer shooting with us include tastings, At The Gun in Docklands diners and drinkers can experience the best of wine quizzes British food and drink in laid back surroundings. and pairing sessions, all hosted in a fun and relaxed way.

Designed for anyone with a passion for wine, these classes are not only hugely informative but provide all the tools to impress dinner guests and colleagues”.

Fair game Unsuprisingly, Tom and Ed are restless in their pursuit of excel-

As ETM’s latest pub and restaurant, The Jugged Hare combines contemporary elegance with a traditional menu full of game and other British classics.

in November. For 2012, we are currently working on a ‘New Year’s Resolutions’ campaign, but that’s all I can say about it for now!”

Over the next year, ETM is very excited about its brand new 100+ cover restaurant and bar set to open in the centre of Canary Wharf next spring, as Tom is understandably eager to emphasise. “The location is second-to-none and we are delighted with the opportunity.

We are confident that the local workers, residents and visitors to the area will be pleased with the new addition to the drinking and dining scene there. Indeed, we hope that our hard work, absolute dedication, attention to detail and passion for what we do will continue to drive the success of new ventures going forward”.

In terms of their ultimate ETM experience, Tom and Ed were quick to highlight some of the group’s signature dishes and drinks. “Meeting friends at The Gun in Docklands for Bloody Marys or a couple of pints of Guinness before sitting down to one of their feast-style menus would be the way to start. The sharing boards I would choose,” Tom describes, “would be

Scottish langoustines with garlic mayonnaise, Dorset crab and Irish oysters followed by rib of beef and whole roast suckling pig – all this accompanied by plenty of fine burgundy!”

Having recently experienced the joy of The Jugged Hare on an impressively busy Friday lunchtime, we can confirm, first-hand, the vibrancy of the group’s dedication to quality interiors, beautifully cooked British favourites and fine ale and wine. Personal favourites included Smoked Cornish mackerel with beetroot and horseradish and the exquisite Longhorn beef burger served with Applewood smoked Cheddar and chips.

We chose to wash it down with a bottle of the Domaine St. Nicolas, Loire Valley Gamay, which at £30 per bottle is something of a steal.

Indeed, if the last 12 years are anything to go by, ETM’s next venture in Canary Wharf looks like being another sure-fire winner.

Visit: www.etmgroup.co.uk The Jugged Hare, 49 Chiswell Street, London EC1Y 4SA T: 020 7614 0134 www.thejuggedhare.com Chiswell Street Dining Rooms, 56

Chiswell Street, London EC1Y 4SA T: 020 7614 0177 www.chiswellstreetdining.com The Botanist, 7 Sloane Square, London, SW1W 8EE T: 020 7730 0077 www. thebotanistonsloanesquare.com The White Swan Pub and Dining Room, 108 Fetter Lane, London EC4A 1ES T: 020 7242 9696 www.thewhiteswanlondon.com The Gun, 27 Coldharbour Lane, Docklands E14 9NS T: 020 7515 5222 www.thegundocklands.com The Cadogan Arms, 298 King’s Road, London, SW3 5UG T: 020 7352 6500 www.thecadoganarmschelsea.com The Angel & Crown, 58 St Martin’s Lane, London WC2N 4EA T: 020 7748 5244 www.theangelandcrown.com The Well, 180 St John Street, Clerkenwell, London EC1V 4JY T: 020 7251 9363 www.downthewell.com The Hat and Tun, 3 Hatton Wall, London, EC1N 8HX T: 020 7242 4747 www.thehatandtun.com The Prince Arthur, 95 Forest Road, London Fields, E8 3BH T: 020 7249 9996 www.theprincearthurlondonfields.com

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18-22 Birch Road East, Birmingham, B6 7DB, UK

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18-22 Birch Road East, Birmingham, B6 7DB, UK

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: The Lancaster London

As a full service, four star deluxe hotel, the Lancaster London is renowned for its panoramic views over Hyde Park and London’s famous skyline. We caught up with General Manager Mr. Stephen Kyjak-Lane to find out more about this magnificent property and its award-winning credentials.

The Lancaster London’s location beside Hyde Park – the largest of London’s Royal Parks – offers the perfect location to capitalise on all the activities that the park has to offer, such as boating on the Serpentine, horse riding and the many open-air concerts. The hotel’s unique position affords amazing views beyond the Park too, with celebrated landmarks, such as the London Eye and Big Ben also clearly visible from the guestrooms.

It is also just a few minutes’ walk from the bustling shopping districts of Oxford and Bond Street, internationally famed West End theatres, museums and tourist attractions. For business guests, the financial district is only 15 minutes from the doorstep of the hotel, making it the ideal choice for business or pleasure.

The park views and higher rooms boast some of the most stunning views in London.

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Luxury and elegance The 416 well-appointed guestrooms and suites at the Lancaster London all boast luxurious and elegant décor. As one might expect from such an awardwinning property, all of the rooms at the Lancaster London are fully-equipped with modern facilities and amenities, such as air-conditioning, satellite television, mini bars, en-suite bathrooms and power showers. Added luxuries including fluffy bathrobes, LLK toiletries and hypoallergenic pillows are available in all the rooms.

“Those looking for a larger guest room can opt for an Executive or Executive Club, which have stylish seating areas, king-size or twin beds and even more luxurious bathrooms,” Stephen begins by explaining.

“Guests can select a park or city view, as well as choosing the floor on which they would prefer to reside”, he confirms. “The park views and higher rooms do command a premium rate, as these boast some of the most stunning views in London. Indeed, this is one of the reasons that guests return – for the sheer comfort of the hotel’s air-conditioned guestrooms, all of which are doubleglazed to provide an oasis of tranquillity from the hustle and bustle of London.

“The hotel’s five Embassy Suites have two or three connecting bedrooms, elegant lounges with plump sofas, walk-in dressing-rooms and bathrooms with separate showers,” Stephen affirms. “The 12 Luxury Royal Suites have stunning views across Hyde Park from the lounges and separate dining areas, which are perfect for private entertaining. For the ultimate in luxurious living, the Hyde Park Suite, Radnor Suite and Presidential Suite are all lavishly designed and are ideal for families, honeymoons or for guests seeking the ultimate in indulgence”.

The select few During their stay, guests can choose to dine in the award-winning Nipa restaurant, which is one of only 15 Thai restaurants in the UK to have received a “Thai Select” award from the Thai Government. Offering authentic Thai cuisine, Nipa is well-known as one of London’s best Thai restaurants and is a popular choice with guests and foodies alike.

Mouth-watering appetisers include Por Pia Tod (spring rolls filled with glass

The Lancaster London is convenient not only to Hyde Park, but to Oxford and Bond Street shopping, West End theatres, museums, many tourist attractions, and London’s financial district as well.

noodles and crab meat served with a plum sauce) and Kao Krieb Park Moh (steamed rice wrap with sautéed chicken, shallots, roasted peanuts, fresh chillies and coriander).

Meanwhile, for a super-chic dining experience, Island Grill is a contemporary split-level space with dramatic floor-to-ceiling windows offering views of Hyde Park. The modern European menu created by Head Chef, Darren Marshall, features the finest ingredients and

changes with the seasons.

Peter Pan is the theme for a quintessentially English Afternoon Tea, as Stephen continues. “The Lancaster Lounge, on the first floor of the hotel, is the perfect place for Afternoon Tea, teas, coffees and cocktails. Served every day between 3pm and 5:30pm, the assortment includes ‘Lost Boy’s Sandwiches’, ‘Mrs. Darling’s Scones’ as well as some of Peter and Wendy’s treats. The feast also includes a map directing guests to 29

The Lancaster London is also one of the most environmentally friendly hotels in the capital, holding prestigious accolades such as ‘AA Eco Hotel of the Year 2012’, ‘Considerate Hotel of the Year 2012’ and the Gold Accreditation from Green Tourism Business Scheme (GTBS) with a score of 86 per cent.

The Island Grill offers guests super-chic dining exerience.

the Peter Pan statue in Hyde Park and a fairy dust pouch filled with breadcrumbs for the ducks, which is a great touch for younger visitors and families.

“Furthermore, as one of Europe’s leading and most flexible meeting and banqueting venues, our conference rooms have the ability to cater for all sizes of events, from small business meetings, to large receptions for up to 3,000 people,” he notes.

As a result of this, the Lancaster has been voted ‘Best UK Hotel’ in the ‘Meetings’ category by the readers of Meetings and Incentive Travel magazine six times in ten years.

The joy of being green As well as its prime location and breathtaking views, the Lancaster London is also one of the most environmentally friendly hotels in the capital, holding prestigious accolades such as ‘AA Eco Hotel of the Year 2012’, ‘Considerate Hotel of the 30

Year 2012’ and the Gold Accreditation from Green Tourism Business Scheme (GTBS) with a score of 86 per cent. As part of its eco-friendly outlook, the hotel also became the first in London to install five beehives on the hotel’s roof in July 2009.

Since then, a further five hives have

been added bringing the total number of bees to approximately half a million. On Monday 8th October 2012, the Lancaster London will be organising and hosting the London Honey Show. Open to the public (£2 entry), the evening will include an awards ceremony; exhibitors of various handicrafts; children’s craft centre; display area for local school projects; a raised platform for demonstrations of beekeeping skills by the main sponsor, Beecraft; and a display of hives.

The hotel’s ‘Bee Team’ care for the bees and are responsible for collecting 140 kilograms of honey they produce every year. As well as showcasing its green credentials, the fruits of the bee’s labour are also used in the hotel’s stylish restaurant – Island Grill. Meanwhile, pots of the bee’s honey are also offered to

The Westbourne suite is one of the largest conference facilities in the UK.

VIPs and ‘honey’mooners. Furthermore, the Lancaster’s prime location opposite Hyde Park offers the perfect setting for the bees to flourish and is a clear continuation of the hotel’s commitment to protecting the environment.

Having been recognised for its ongoing commitment to the environment with the AA’s ‘Eco Hotel of the Year 2012’ award in 2011, the Lancaster London is that rare breed of a property that practices what it preaches. Indeed, having recognised the need for responsible energy management, the hotel is fully committed to improving its energy efficiency and protecting the environment and has gone to great lengths to ensure this at all levels of the business.

The hotel undertakes monthly corporate social responsibility (CSR) meetings, which puts energy saving issues at the forefront of its ongoing business strategy.

It similarly works closely with the Considerate Hoteliers Association and the Carbon Trust, amongst others, in order to comply with the relevant environmental legislation and codes of practice.

Sleeping easy Following the recent £11.5 million refurbishment of its banqueting facilities, the hotel now also boasts state-of-the-

MAGAZINE

art kitchen equipment, such as dishwashers with integral heat exchanger pumps and chilled storage areas with the flexibility to turn into ambient storage.

Meanwhile, the Lancaster London has Enjoy contemporary dining at the hotel’s highly rated Island Grill. also embraced the perfect combination of luxury and LED technology within most of its main elegance, as well as a much-needed oasis areas and has achieved the remarkable feat of zero landfill. Accolades such as the from the hustle and bustle of the capital.

With weekday rates starting from as GTBS Gold Award not only reward the little as £179 per night, and weekend hotel for its corporate social responsibilrates from £159 per room per night, few ity (CSR) and ecological achievements, would bet against the Lancaster London but also acts as a valuable motivational having another year of environmentally tool towards improving the Lancaster friendly success.

London’s initiatives even further.

Visit: www.lancasterlondon.com or call Given the hotel’s remarkable eco020 7262 6737 for reservations. credentials as well as its staunch comTwitter: @lancasterlondon mitment to CSR, the Lancaster London Lancaster London has the ideal foundations on which to Lancaster Terrace, London capitalise on. Indeed, given the hundreds Greater London of thousands of tourists that are expectW2 2TY ed to flock to London this summer, the hotel’s 416 guestrooms and suites offer

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Award of Excellence at Five Star London Hotel Thanks to Novus Tea The Royal Horseguards Hotel, the iconic 5 Star London Hotel that was crowned AA London Hotel of the year 2010-11 was looking to enhance their afternoon tea service in the newly refurbished lounge area, they carefully researched the market and turned to Novus Tea. The Royal Horseguards Hotel offers unequalled luxury with panoramic views over the River Thames, it has been recently refurbished to recapture its full Victorian splendour.

Royal Horseguards achieved in 2102 the coveted Tea Guilds award of excellence at its first attempt, joining a very exclusive club of top London hotels who offer outstanding quality and consistently high standards in Tea service.

The key to our achieving the Tea Guild award said Ben Purton Head Executive Chef was our tie up with Novus Tea their knowledge and

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enthusiasm helped us develop a winning range of premium teas. Our Afternoon Tea Service has gone from virtually nothing to 1000 covers per month and growing which is fantastic news and is now a major part of lounge revenue.

Novus Tea has won many Great Taste Awards, it is a premium Tea company committed to supplying exceptional tasting whole leaf teas to the country’s top hotels and restaurants. The same exceptional whole leaf teas are available in a biodegradable pyramid tea bag range available in three different formats capable of delivering whole leaf tea to bedrooms and suites, breakfast, conference and events.

“We are only one of a few companies in the UK capable of delivering a truly premium leaf tea offer to all departments of the hotel operation,” comments Allan Pirret, Novus Tea Sales Director.

Novus Tea sources only the finest tea types in terms of taste and flavour when combined with Novus Tea’s fantastic support, advice and training gives Hotel staff confidence, complemented by a vast array of high quality Novus display and teaware accessories delivers a superb offer a new dimension in tea …

Novus Tea is distributed nationally through a network of approved distributors, for full details on our product range call 01621 776179, email sales@dailygrindimports.com or visit www.novustea.co.uk

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: London Sake Challenge

On the 20th of August, we were thrilled to attend The London Sake Challenge at Harrods Tasting Room, which is a new and luxurious competition organised by the Sake Sommelier Association in order to recognise and reward the most outstanding premium Sake in the market.

Premium Sake is currently enjoying a growing popularity in the UK as a new type of sophisticated drink and is increasingly being appreciated in the same league as fine wine. It is being consumed not only in Japanese restaurants but also in sophisticated and trendy bars and gastronomy restaurants.

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Conceived to promote the enjoyment of Sake to a younger generation in Japan through the London Sake challenge, a new market will be introduced by combining Sake with non-oriental food and promote the concept that the consumption of Sake is once again fashionable.

The London Sake Challenge 2012 also promoted Japanese Sake worldwide by challenging the palate of new consumers, exhilarating and encouraging them to appreciate Sake with other international flavours.

The best Sake specialists and international Sake sommeliers were in at-

tendance and came together to create world awareness around the finest Sake.

Various Japanese independent breweries were brought together in unison for an outstanding event in recognition of their work and demonstrate a fresh dimension to Sake whilst respecting its soul and essence.

The London Sake challenge was designed to promote the most outstanding Sakes and bestow the prestige and honour they deserve upon them. A jury formed from the best Sake professionals in the world awarded official Gold, Silver

and Bronze medals to the best products.

Indeed, as Xavier Chapelou, Founder of the Sake Challenge, told us on the day, “More than 50 entries from breweries from north to south in Japan are here.

There was also sake from Norway! Sake sommeliers flew from Hong Kong, Singapore, Korea, Germany, Austria, Netherlands, Norway, USA, France, Spain and Italy to attend as judges�.

In addition to the presence of the best Sake sommeliers who were equipped with thorough knowledge of the products were influential Sake professionals

who are buyers for national and international markets, as well as leading journalists based both in the UK and Japan.

The competition took place on 20th August 2012 between 10 AM to 6PM at Harrods Tasting Room.

For further information please contact: Xavier Chapelou - Sake educator Tel: +44 (0) 79 4151 5425 /+44 (0) 20 8378 2050 Email: xavier@sakesommelierassociation.com www.londonsakechallenge.com

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SAWANOTSURU THE REFINED JAPANESE SAKE Available from Waitrose and other leading retailers A perfect ‘all round’ sake to serve with a large variety of different dishes with wide flavours. Roast Beef, Veal cutlet, Salmon saute, Spicy prawns, Teriyaki, Yakatori, Sukiyaki.

Web: www.cathayimporters.co.uk Yamada-Nishiki is the most distinguished sake rice. The sake is made with 100% “Yamada-Nishiki” rice, which is especially suited to produce a delicious high fragrance of a Daiginjo-shu. The rice is called the ‘King of Rice’ for sake brewing among more than a thousand kinds of brewing rice plants.

Gohyaku-mangoku rice is a highly popular sake rice which produces a smooth, clean and dry taste coupled with a mild fragrance in the sake. The Deluxe sake utilises a mixture of both rices to produce a rich and unique flavour to the sake.Sawanotsuru is the most well-known of the Japanese Sake rice wines in the United Kingdom and is very highly esteemed in its home country as a very distinguished quality Sake.

The brand was established three centuries ago in 1717

and has developed a long tradition since its beginnings in Nada, Japan. The region is famous for Sake production as an ideal location for superior rice and natural spring water - the essential ingredients of Sake - along with Koji (mold) and brewing alcohol. The ‘Yamada-Nishiki’ is the most renowned rice used in the brewing of sake as it produces an intensive fragrance, and has been nicknamed the King of Rice for sakes.

Cathay Importers (London) Ltd is delighted to be the sole agent for Sawanotsuru. It is a long-standing partnership that has flourished with the successful placement of their products, offered in their many sizes and varieties, upon the shelves of major supermarkets, oriental stores and restaurants, thus covering an extensive market.

The Sawanotsuru sake brand name is renowned across Asia and has once again proven itself in the London and the UK, helping us to achieve one-third of the UK sake market consistently over the past years. We aspire to improve our market share and further help promoting Sawanotsuru as a global brand, achieving recognition everywhere.

www.cathayimporters.co.uk

36

: Haymans Gin

With a prestigious heritage dating back to 1863 when Christopher Hayman’s Great Grandfather, James Burrough, purchased a gin rectifying business, Hayman’s Gin is one of the UK’s best-loved premium gins. We spoke to James Hayman, Sales and Marketing Director, about the company’s rich history and ambitious plans for the future.

Boasting a unique gin history that can be traced back to the 19th century, the Hayman family are the longest serving gin distilling family in England.

With this unique heritage, the Hayman’s have used recipes from their archives alongside careful research combined with modern methods of production to recreate traditional gins. Indeed, Hayman’s Gin is the result of almost 150 years of passionate gin history.

Consequently, the company’s premium gin can be found in some of the UK’s best bars as the perfect ingredient in classic cocktails as well as giving modern drinks the elegance of classic style gins.

Transcending the market Using botanicals sourced from the very best producers around the world, as well as the knowledge and inspiration from five generations of gin distillers, the Hayman’s Gin range has quite rightly become a timeless gin in an increasingly

competitive market. As James begins by explaining, Hayman’s has come a long way since its formation in 1863. “The family owned the company and Beefeater until the 1980s when the latter brand was sold off. Following the sale of 37

James Burrough Limited to Whitbread in 1987, Christopher Hayman purchased the Fine Alcohols Division based in East Anglia from Whitbread and continued the family tradition of distilling gin.

“The plan was always to distil a Hayman’s Gin when the time was correct,” he tells us.

“Initially, we introduced Hayman’s Gin Liqueur – an idea that Christopher had been working on since the 1980s. Since then, the range has developed to represent and encompass many styles of gin.

Indeed, today, the Hayman’s range includes London Dry Gin, which reflects

the company’s belief that this traditional style of gin is still the finest example of a classic London Dry Gin. “Christopher believes that it is the careful and consistent balance of Juniper, Coriander, Orange and Lemon peel which is vital in crafting such a classic gin,” James affirms. “Our London Dry Gin starts life when 10 carefully selected botanicals are steeped in grain alcohol for 24 hours.

These are then distilled, allowing the flavours of the individual botanicals to develop to their full potential.

“The Master Distiller then personally handcrafts the gin during distillation to

“I would say that our three major strengths are number one: our heritage; second: our wide range of gins; and thirdly: the longevity of the brand that has made Hayman’s such an iconic spirit”.

ensure the middle run is always of the highest quality,” he notes. “To give you an idea of the quality of our botanicals, we use Juniper from Bulgaria or Macedonia; Nutmeg from India; Cinnamon from Madagascar; Orange Peel from Spain; Angelica root from Belgium or France; Orris root from Italy and Licorice from Spain. Our London Dry Gin won Gold in the 2009 International Spirits Review

in USA and 2010 Spirits Business Gin Masters 2010”.

Building on an icon As one might expect from a company with such a rich and varied history, Hayman’s current branding is very much part of the businesses heritage – a fact that James is perfectly positioned to explain. “The bottle we are now using for our Old Tom Gin, Sloe Gin and London Dry Gin reflects an old family gin bottle from 1947. Although the range wasn’t designed together, the intention was to promote an old family look and tradition.”

“The reception has been positive,” he asserts. “Although some of our styles are niche it has enabled bartenders to make classic gin cocktails with the 38

style of Gin the recipe denotes, rather than substituting it for another dry gin.

To this end, I would say that our three major strengths are number one: our heritage; second: our wide range of gins; and thirdly: the longevity of the brand that has made Hayman’s such an iconic brand”.

Speaking of its wide range of gins, we were particularly keen to find out

more about Hayman’s Old Tom Gin – a particular passion of James’s. “This is the distinguished gin of the Victorian era,” he explains. “Gin has evolved through time from the development of Dutch Genever, which was first brought to England from Holland during the reign of William of Orange. At the time, distilling knowledge was in Scotland, so Genever had a rich whisky-like flavour and was

too challenging for both the palates and distillers of London.

“Consequently, these London distillers reduced the recipe to distilling neutral grain alcohol with botanicals, keeping Juniper as a predominant flavour,” he highlights. “As a result, Genever developed from a Juniper-flavoured spirit that was heavily influenced by grain to gin, which was (and still is) a Juniper flavoured spirit

39

that is about the botanicals. Our Old Tom Gin follows a family recipe from the 1870s because it was this style of gin that was used in the American cocktails of the 1880s.It features in a number of cocktail books from this era, including the second edition of the first ever cocktail book written by a man named ‘The Professor’ Jerry Thomas.

“It is also the key ingredient for several 40

classic drinks, such as the Martinez, Tom Collins and Ramos Gin Fizz,” James enthuses. “As well as winning Gold in the 2008 International Spirits Review with a score of 91 points, in the same year, The Spirits Business UK awarded it Master of the Premium Gin Category”.

150 years of success Due to celebrate its 150th year of suc-

cessful distilling next year, Hayman’s is understandably gearing up for a huge 2013, with its 1850 Reserve Gin a major selling point in its arsenal, as James continues by highlighting. “In the 1850s, there were at least 5,000 Gin Palaces in London, which played a major role in introducing drinking as a social pleasure where people could socialise through drinking and talking. During this period, gin was served from large wooden casks into smaller casks or jugs.

“Hayman’s 1850 follows this tradition and is distilled to an 1850s recipe, which sees juniper and coriander as the dominant botanicals,” he tells us. “Following distillation, the spirit is then rested in Scotch whisky cask wooden barrels for 3-4 weeks, which makes it a smooth, mellow-style gin.

Distilled in just 5,000 bottles, each bottle is individually numbered alongside the batch number”.

Having recently tasted the 1850 Reserve Gin, the result of this meticulous process is a flavour with smooth, subtle notes from the wood and appealing hints of spice and pepper from the juniper. While the coriander gives a distinctive aroma, the ultimate impact is a well-balanced full bodied gin more than deserving of the premium top shelf.

As James concludes by highlighting, Hayman’s has high hopes for the next 12 months, not least because of the family heritage that has ensured the reputation of the business for 150 years.

“2013 is an important year for us. It marks our family’s 150-year involvement in the distillation of gin and to celebrate we have some interesting plans but that’s all I can say for now!”

Visit: http://www.haymansgin.com/ for more information.

Pollen Street Social Club’s new Winterhalter glasswasher system avoids the need to polish.

“It’s a revelation,” says Jason Atherton.

Jason Atherton’s vision for the Pollen Street Social Club is to provide fine dining in a relaxed, fun atmosphere. The vision is working: the Michelin starred restaurant is booked months ahead, typically serving 100 at lunch and 130 at dinner.

As with any great restaurant, the drinks service is a critical part of the success.

Over a hundred customers at each service makes for several hundred dirty glasses, all of which need cleaning perfectly. Recently Pollen Street installed a Winterhalter UC glasswasher and reverse osmosis system and is using the company’s specialist glasswashing chemicals. “The reasons are simple,” says general manager Michael West. “We wanted great results, and we wanted to avoid polishing glasses.”

Reverse osmosis (RO) systems are recognised as the best way to treat water to ensure perfect glass and dish washing results, with no smears or odours. Water is passed though an ultra-fine membrane which removes nearly all the impurities and particles that cause cleaning problems.

Winterhalter guarantees that glasses coming out of their machines coupled with a RoMatik RO system, and which are using

Winterhalter glasswashing chemicals, will be so sparkling clean that they require no hand polishing.

“With quality glassware breakages are an expensive issue,” says Michael West. “Any polishing is inevitably going to lead to some wastage. By avoiding polishing we avoid breakages.”

There’s another problem with polishing: “If you get any odour taint in clean glasses it nearly always comes from the polishing cloth. We have some great wines on offer here – we don’t want to compromise our customers’ enjoyment. The RoMatik takes away the problem and helps us ensure the glasses are totally taint-free.”

Traditionally RO systems are large, but space in the wash room in Pollen Street, being in central London, is at a premium.

Winterhalter’s new RO, the RoMatik XS, uses new technology and is a ‘mini’ system measuring just 469mm (h) x 142mm (w) x 515mm (d). It is easily small enough to fit beside or even on top of a warewasher. Yet it can process up to 90 litres of water per hour, removing 98% of particles.

The use of the correct cleaning chemical optimises hygienic

glasswashing. Winterhalter has developed a wide range of cleaning chemicals for catering, including special formulas for hard water areas and environment-friendly cleaners, sanitisers and soaps.

Jayson Ball of Salix, who installed the Winterhalter system at Pollen Street, says: “The old machine in there had issues with cleaning and polishing. Like most London restaurants, Pollen Street is really tight on space and we needed a compact resolution. With the Winterhalter, the glasses can come straight out of the machine and onto the shelf – before, they had to be taken out, put on a trolley, dried and polished prior to shelving, so staff were handling the glasses three times instead of once.

“We’re really pleased with the way the Winterhalter system is working.”

Jason Atherton adds: “Our new Winterhalter system is a revelation. The glasses go in soiled and, after a short cycle, come out sparkling. It gives my sommeliers the chance to spend more time with the customers.”

Winterhalter provides a total solution for warewashing, from pre-sales advice to after-sales service, training and maintenance. Alongside its market-leading dish and glasswashers, the company’s range includes utensil washers, advanced water treatment machines, cleaning chemicals and detergents.

For further details, call Winterhalter on 01908 359000, see www.winterhalter. co.uk, or www.winterhalter-scout.biz or email info@winterhalter.co.uk.

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‘Tableware suppliers for the discerning’ web: www.tableconcepts.co.uk tel:

020 8977 8820

email: info@tableconcepts.co.uk

42

: Le Boudin Blanc, London

First opened in 1993, Le Boudin Blanc is something of a Mayfair institution famed for its exquisite French cuisine and excellent wine list. We spoke to Owner Graham Corrett, General Manager Caroline They and Head Chef Nicolas Laridan to uncover the secrets behind the restaurant’s success.

Founded almost 20 years ago, Le Boudin Blanc was one of a dying group of French bistros in Mayfair that first rose to prominence in the 1970s. Having been taken over by current owner, Graham Corrett, the concept since 1993 has been to bring a strong feel of France to London but with a modern touch – something abundantly clear in the restaurant’s design, menu and ambience.

Making a splash As the team begin by explaining, Le Boudin Blanc was developed with a passion for delivering more value than the bill at the end of the meal. “In 1994, we acquired the coffee bar next door and after five years of battling with the authorities, we doubled the size of the Boudin and never looked back. The builders, together with a great team, managed to rebuild and join the two buildings together, working 18 hours per day, seven days a week in just six weeks.

This allowed us to keep

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Private dining in the basement of Le Boudin Blanc is perfect for special occasions and celebrations.

Al fresco dining is a popular choice during busy lunch service.

the continuity, momentum and trust of clients, which was so important to us.

“I wanted to blend pure and warm materials like wood and for the space to have a feel of Provence in London,” Graham tells us. “You could compare the Boudin to a typical ‘Bouchon Lyonnais’ in that it had to be pretty simple and balanced but also a place to be comfortable in without looking like we tried too hard.

The simplicity of the interior perfectly describes the message we would like to give to our customers: good food, fantastic choice of wines, a warm welcome and attentive service.

44

“The initial reception was incredible,” they affirm. “People loved the place! We couldn’t believe it because, at that time, Shepherds Market was going through a tough time, many shops were closed due to the crash of 1989, so, in 1993 when we opened, what we offered was different to anything else in the area.

We positioned the restaurant for everyone in the area that wanted a change from the other restaurants in Mayfair. We have not moved from this strategy that we believe in so passionately and we continue to strive for.

“Ultimately, we’re all about great food, value for money and importantly, staff that are pleased to see you”.

tion – a fact that Graham recalls fondly.

“Mayfair was tough in the early days. The locals didn’t want to spend or couldn’t afford three Michelin-star prices on a day-to-day basis, so they came to us. We still have the same approach: great value French cuisine in Mayfair.

“One sometimes forgets that Shepherds Market was not what it is today,” he remembers. “One of the main attractions was Tiddy Dolls, which prided itself on tourist microwave pre-theatre dining!”

Today, Le Boudin Blanc has lost none of its early dedication to fresh and seasonal ingredients – a fact that the team are understandably eager to affirm. “We have a fantastic team of managers and staff, as well as a great wine list that has grown from 30 wines to over 500, offering some of the finest wines at a much lower mark-up than is customary in restaurants.

Every day we have a new where our

“We positioned the restaurant for everyone in the area that wanted a change from the other restaurants in Mayfair.

We have not moved from this strategy that we believe in so passionately”.

Revitalising the market Although today Shepherds Market is an affluent part of Mayfair, when Le Boudin Blanc opened its doors in 1993 the area had something of a dubious reputa-

Nicolas has fun in tempting our regulars into something he has dreamt up or from his great repertoire of knowledge. Every season the menu is changed to include the season’s freshest produce but at the same time being careful to keep our clients’ favourites, otherwise we would have a riot on our hands!”

Shaping the menu “Our autumn menu will be coming out in the first week of October and we are currently working on our seasonal game menu, featuring Grouse, Partridge and Venison alongside wild mushrooms and root vegetables,” they affirm. “The design of the menus is a result of constant research, which for me happens all year round, not only in the kitchen but in everyday life,” Nicolas asserts. “It is a cocktail of love for food, passion for products and personal experiences and inspiration”.

As with all fine dining restaurants, identifying quality suppliers is an essential part of success – something the team at Le Boudin Blanc understood only too well. “Suppliers play an integral part in the research required to develop new and exciting seasonal dishes, so utilising ingredients when they’re at their best.

We pride ourselves on the close relationship we have formed with our suppliers that enables us to source, sample, taste and cost a dish before it is considered for the menu.

“Then comes the development stage,” Nicolas explains, “where I develop the recipes and implement them together with the back and front of house, working with the Sommelier and Caroline to create the perfect marriage of food and wine.

To this end, we work for many weeks ensuring we keep our current clients happy when producing a new menu. Some of our signature dishes include Onion Soup, Escargot, Fish Soup, Boudin Blanc (made with sweetbread and hammock), Calamari with Pine Nuts and the 28-day aged Aberdeen Angus”.

Having savoured the delights of the 28-day aged Aberdeen Angus on our recent visit, the fact that Le Boudin Blanc sources its beef from the best grass-reared farms in Scotland is abundantly clear. The flavour was particularly impressive and cooked to perfection. Indeed, we think you’d struggle to find a better steak in London for the price (£29.50).

A fruitful future Having undoubtedly identified a prime market for its perfectly executed French cuisine, Le Boudin Blanc continues to be the restaurant of choice for diners in Mayfair looking for impeccable food and wine with great service – a fact the team are keen to underline. “Over the years, we have been working at keeping true to our standards,

whilst constantly striving to improve in the same breath. “We achieve this by paying attention to all the little details, listening and understanding what our customers want and working closely with the best suppliers. We also capitalise on our great location by working with hotels in Mayfair as well as with local businesses”.

When asked how they would like to experience Le Boudin Blanc, the team responded with unanimity: “A long lunch with friends in the private room downstairs by our cellar or on the 1st floor round table for 5-6 people complemented by a few great bottles of wine with Nicolas fussing over the food.

Basically, one of those lunches that turns into dinner!”

Indeed, based on our recent experience, Le Boudin Blanc is that rare restaurant you want to return to timeafter-time.

Visit: www.boudinblanc.co.uk or call: 020 7499 3292 for reservations.

5 Trebeck Street Shepherds Market Mayfair London W1J 7LT

45

: The Gore, London

First opened as a hotel in 1892 and comprised of two iconic nineteenth century mansions, The Gore is the 13th oldest hotel in London. We spoke to Alison Pye, Director of Sales and Marketing, to find out more about the property’s rich history and its ambitious plans for the future.

During the course of its 110 year history The Gore has played host to some of world’s most noted celebrities that continue to relish the hotel’s prime location and boutique-style rooms. Since 1892, the hotel has remained one of the capital’s truly great hotels. Its discretion, seclusion and all-round excellence have endeared it to a vast array of fascinating guests that continue to return time-andtime again.

Indeed, just a stone’s throw away from 46

Hyde Park and the Royal Albert Hall in the Royal Borough of Kensington and Chelsea, it is little surprise that The Gore has thrived where others have fallen by the wayside.

History and heritage As the partner property to The Pelham, which is located just down the road in the heart of South Kensington, The Gore stands as a quintessentially British boutique hotel, ideal for business or leisure.

Often described as the most photographed, romantic hotel in London, the property presents a welcome alternative from the many corporate, anonymous hotel chains around the capital, as Alison begins by recounting its iconic history.

“The original proprietor, Mr. William Kirby, struggled with business and for four years sublet part of the hotel as a Turkish Embassy. Then, in 1908, the hotel was taken over by Misses Ada and Fanny Cooke (descendents of the Captain

“There were Elizabethan feasts in the Tapestry Room in the 1950s; the Rolling Stones famously launched their ‘Beggars Banquet’ album here in 1968; Anthony Worrall Thompson was the Head Chef in the late 1980s and early 1990s; and, in 2010, Gary Barlow and Robbie Williams met in the Mulberry Room, which resulted in the original Take That reuniting to perform again”.

Anthony Worrall Thompson was the Head Chef in the late 1980s and early 1990s; and, in 2010, Gary Barlow and Robbie Williams met in the Mulberry Room, which resulted in the original Take That reuniting to perform again”.

Innately iconic All of the guestrooms at The Gore are individually designed to reflect the hotel’s rich history.

The exterior of the hotel is discreet and lends itself to the luxury of exclusive travel.

Cooke) who made it into a successful business. Today, The Gore has two bedrooms dedicated to the two ladies.

“During the years,” Alison explains, “many an event has taken place within these walls.

There were Elizabethan feasts in the Tapestry Room in the 1950s; the Rolling Stones famously launched their ‘Beggars Banquet’ album here in 1968;

As well as the hotel’s innate charm and rich history, it also boasts the iconic Bar 190, Bistro One Ninety and three bespoke event rooms, ensuring that guests want for nothing, as Alison affirms.

“We offer a friendly and personal check in experience at The Gore that adds additional comfort and, to give a feeling of arriving ‘home’, we show all of our guests to their rooms.

“Ultimately, the hotel is an individual property with massive character and being just 100 metres from The Royal Albert Hall, we are proud to be an official partner of the iconic venue,” she tells us. “Furthermore, we are just a short walk from Kensington Palace, Hyde Park, the Natural History Museum, the Science Museum, the V&A, Harrods and the chic designer boutiques of Knightsbridge.

The shopping, theatres, sightseeing and nightlife of the West End are also only 10 47

The Gore offers numerous dining options, including lavish private dining.

minutes away by taxi or tube”.

In addition to its premier location, The Gore prides itself on individuality, something expressed perfectly through its 50 unique bedrooms. Widely thought of as some of the most charming and enchanting accommodation anywhere in the capital, the hotel offers a wide variety of accommodation. Ranging from Queen and Wonderful Doubles, to Luxury Doubles and the exquisite Deluxe Rooms, all of The Gore’s bedrooms are individually furnished with hand-picked pieces, period pictures and ornate feature beds.

Fans of the latest technology won’t be disappointed either as all bedrooms offer full Wi-Fi access and flat-screen televisions. Frette linens complete every room 48

too, from dressing gowns and pillows to bed linen and towels, ensuring that the overall impression of opulence and style is maintained throughout the property.

On our visit, we were kindly accommodated in the ‘Dame Nellie’ room, which was the preferred choice of the world-renowned Dame Nellie Melba. Decorated in a style befitted her largerthan-life personality, the bed is set into a tented recess and lined with pleated silk.

Adding to the theatre of the room are two faux leopardskin armchairs, French chais-

es longues and, in the utterly decadent mirror-lined bathroom, bronze statues of David and Venus flank the double bath.

Just a gentle stroll from the Royal Albert Hall and the leafy oasis of Hyde Park, The Gore has something for everyone.

“In Bar 190, our cocktail list is comprised of original blends mixed by our creative mixologists. Indeed, many of our cocktails are made with home-infused alcohols to offer a genuinely unique taste,” she explains.

“To ensure our menus remain innovative, our next range of cocktails will offer a ‘skinny’ alternative to our wide range of signature drinks”.

Open into the small hours every night, Bar 190 combines that rare mix of subtle elegance with a buzzing nightlife and offers the right setting for just about any occasion. For an even more exclusive experience, the Bar has a VIP area known as ‘Cinderella’s Carriage’. This beautifully adorned private space can be booked for a pre- or post-theatre dinner part or for the whole evening for a maximum of six people.

opulent bathroom before getting ready for an evening out.

“On my way to dinner I would stop by the fabulous Bar 190 and try one of their renowned cocktails. A particular favourite of mine is ‘Devil in Love’, which was created by our Bar Manager, Juliano. After my nights rest in the luxurious frette linenadorned bed, I would finish off the stay with a healthy continental breakfast,” she concludes.

Having long-been the destination of choice for those ‘in the know’, The Gore has perfected the fine art of quintessential British hospitality. Quite rightly famed for its discretion, seclusion and excellence, we’re predicting that The Gore will be celebrating another 100 years of success.

The Gore 190 Queen’s Gate London, SW7 5EX Visit: www.gorehotel.com or call: 020 7584 6601 for reservations.

Twitter: @GoreHotel Facebook: http://www.facebook.com/pages/The-Gore-Hotel/146887865348216

Having long-been the destination of choice for those ‘in the know’, The Gore has perfected the fine art of quintessential British hospitality.

As The Gore’s website proudly acclaims: “this is truly a room fit for such a legend”.

Playing to its strengths “With our fabulous location in between South Kensington, Knightsbridge and Kensington High Street, we have three terrific locations to relate to,” Alison asserts. “We have an all-day dining Bistro with a European-influenced menu. We offer both Prix Fix and a la carte options, which prove very popular with pre- and post-show diners visiting the Royal Albert Hall. We also have an excellent selection of wines available by the glass (175ml) or pitchets (375ml), which is a great selling point for diners before and after a show.

Sweet dreams When asked about her ideal experience at The Gore, Alison was quick to highlight the overall experience of opulence on offer at the hotel. “I would check into one of our Feature Deluxe Rooms, like the Judy Garland, and take the opportunity to luxuriate in a bubble bath in the

49

: Williams Gin

Having founded Chase Vodka in 2008, Williams Gin was first launched without fanfare in 2009 and has become one of the UK’s most distinguished premium gins. We spoke to Owner William Chase about the value of exclusivity and the pedigree of his exquisite single estate gin.

It is something of a quirk that few people outside of the industry know that gin is made from vodka. Even more of a quirk is that Williams Gin is truly single estate from field to bottle. Made from organically grown cider apples from their farm, the apples are fermented into cider then distilled into vodka and then re-distilled into gin. The final process involves infusing 11 carefully selected wild botanicals and naturally pure water taken from their aquifer running beneath their orchards.

The result is genuinely full bodied, sharp50

yet-fruity gin with true provenance and remarkable flavour.

Organic growth After he sold Tyrrells, William Chase set about producing vodka from his single estate potato farm with the aim of making a better product with true provenance. The rest, as they say, is history.

Indeed, without fuss, Williams Gin was launched one year later in 2009 and is now selling as strongly as Chase Vodka – a fact that speaks volumes about the ro-

bust demand for genuine quality and the value of growing a business organically without alienating one’s core market.

“I was always a fan of gin before we started the distillery and as with Chase Vodka, it was a route to market,” Will begins by telling us. “Gin, like all spirits, is made from neutral spirit. At the time and today, lots of people are just buying the stuff in, boiling it up and inventing twee stories to market it. The most expensive part of the whole process is growing, mashing and making the base spirit,

which is vodka. Our challenge to begin with was making good natural vodka that tasted good and that everyone was happy with.

“If you look at a lot of food and drink businesses, the majority buy their ingredients in from the outside whereas I’ve always been true to making it yourself,” he affirms. “In my opinion, if its premium it has to have the heritage and foundations to match. So, after we made the vodka the next step was to make the gin.

Unusually, our gin is made from cider, so

It is something of a quirk that few people outside of the industry know that gin is made from vodka. Even more of a quirk is that Williams Gin is truly single estate from field to bottle.

we firstly make the cider then distil it into our Naked Vodka and then we make this into Williams Gin. Later this year, we’re actually going to start marketing our cider – Willie’s Cider – which will tell the whole story of the process - from field to bottle.

“This has probably been our biggest challenge in entering the spirits market,” Will admits. “The nature of the industry still largely dictates that vodka comes from Russia or Poland and gin comes from London. Because of this, many of 51

the old school wouldn’t even consider English vodka or gin. Fortunately, the younger generation have led the revolution and made spirits with provenance and quality popular. I think people want their money’s worth and even better if there is a story behind it!”

The quality within With its careful blend of infusions including Juniper, Coriander, Angelica, Liquorice, Orrice, Orange, Lemon, Hops, Elderflower and Bramley Apple, Williams Gin is undoubtedly the perfect ingredient for a gin martini and the ultimate British G & T, as Will continues. “My thing has always been provenance and making something from scratch is the only way to guarantee a consistent quality and a feel for the product. This also means that although the start-up costs were high we’re not held to ransom by rising commodity costs or, indeed, at the whim of distillers.

In 2009, after we had got the balance of vodka where we wanted, we launched the gin without any promotion.

“Because we are limited by our supply of apples we can only make so much gin,” he explains.

“If you imagine an articulated lorry full of apples, when you distil them into gin you’re probably left with 5% gin, which is why it’s so expensive to produce. The

Elegant Gin (48%) is of such high quality and purity that we highly recommend drinking it neat in a martini. We sold this into the market without fanfare and any of our customers who wanted it could buy it. The amazing thing is that the whole business turns over £4 million per year and 50% of this is gin, which has had no marketing support to speak of ”.

As one of the most popular off trade spirits in the UK, gin has an inherent appeal to a broad audience – a trend that Will sees developing in many overseas markets as well. “Spain is a phenomenal market for gin and this demand is starting to spread to France, Germany, Italy and Russia. Because Williams Gin sold so well in its first couple of years overseas, we have designed a 40% gin just for the Spanish market with a stronger lemon and Juniper flavour”.

Premium provenance Owing to its phenomenal success, Will is installing a second gin still this winter in order to meet growing demand in the UK and, indeed, around the world.

“Because of the provenance and premium nature of Williams Gin we are only looking to increase our supply to the top-end of the market, such as Harvey Nichols and premium restaurants, bars and hotels. Once you start selling in the supermarket chains and in pub groups you lose that sense of connection and exclusivity with your consumers. The last thing we want to do is to alienate the 52

customers that have been with us from the beginning.

“My main aim was to make vodka and that was it. However, because gin is ultimately flavoured vodka it was quite an easy sell to the luxury UK market,” Will explains. “You can do as much market research as you like but until your product is in the market, you really have no idea what’s going to happen. At the moment, the market for premium gin is booming, which I would attribute to education led by some of the top barman and mixologists. As with Chase Vodka, we invite hundreds of professionals out to the farm each year to learn about the process and story behind Williams Gin. I think today more than ever people like to know about what they’re consuming, so the fact that we are one of the few genuine single estate distilleries is a major selling point.

“We’ll soon be launching our GB gin, which tells the story and pedigree of the gin on the back of the bottle,” he tells us.

“Although they’re made in much the same way, gin and vodka are a totally separate category, which is why we have the two different brands – Chase Vodka and Williams Gin. I think most people would have a bottle of gin in their cupboards but maybe not a bottle of vodka. In the off trade, gin is a big thing and in the last three years there’s been about 250 new gins launched. For us, pedigree and provenance is and will always be the most important thing and this continues to distinguish us from the competition.

Onwards and upwards As one would expect of such a

premium brand, Williams Gin implemented a bespoke approach to their marketing in 2012. Preferring quirky touches such as Union Jack Bow Ties and stylish Union Jack-themed cases, the company celebrated the Olympics and the Jubilee year with on-trend packaging. “In the World Duty Free shops this has made a big impact and we have sold double the amount we did in 2011,” Will asserts.

“The fact that we’re a British gin made using single estate ingredients from our own farm is a massive USP in the Duty Free shops.

“I’ve seen so many new spirits come to market with huge financial backing and large advertising campaigns but it devalues those brands and almost prostitutes the product before anyone’s tried it,” he tells us. “It’s a bit like planting trees – if you try and plant a big one straight away it will struggle to take off but if you plant a seed and nurture it will grow properly.

There was no business plan for the gin but it’s taken off and this is something I’ve learnt about brands. Anyone can sell a product once but when you’ve sold it three or four times then you have a real following and a real brand.

“For us, longevity is key so rather than just blanket bomb the market we prefer to speak to our customers and grow with them. Once your product gets associated with the masses then it loses its exclusivity and becomes ordinary.

I like things that sell themselves and because the world is now such a small place, foreign bartenders are speaking with those in the UK and the demand is growing for Williams Gin overseas, which is fantastic. The global market is ideal for us as it enables us to keep the pedigree without diluting the brand”.

Speaking of longevity, Chase Vodka and Williams Gin and now available in a handful of British Airways First Class Lounges, which is another affirmation of the brand’s premium pedigree, as Will explains. “If

William is famously ‘hands-on’ with the production process.

you grow too quickly then you’ll find the original audience loses interest. I think that all brands should be genuine, which is the foundation that Chase and Williams is based on”.

“Because of the provenance and premium nature of Williams Gin we are only looking to increase our supply to the top-end of the market, such as Harvey Nichols and premium restaurants, bars and hotels”.

A global gin

“In terms of the future, I’d like to see us continue to grow globally in places like Singapore, Paris, New York, Chicago and Moscow and the GB Gin will be a major driver behind this as its more of an everyday gin and truly single estate,” he confirms. “The value of the brand going

forwards is actually in the production process, which we invested so heavily in at the beginning. Our model is very sustainable because we have all of the ingredients and equipment in-house on the farm, so the more we make the cheaper it is”.

Given Will’s tireless enthusiasm for the spirits industry and the company’s dedication to producing strictly single estate, premium gin, Williams Gin looks set to continue its phenomenal and impressive growth long into the future.

Visit: www.chasedistillery.co.uk or http://www.chasedistillery.co.uk/Williams-Gin.htm for more information.

Twitter: http://twitter.com/chasevodka Facebook: http://www.facebook.com/ pages/Hereford-United-Kingdom/ Chase-Vodka/134461981507?ref=nf

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Babicka Vodka – www.babickavodka.com .................................................................................................. 21 Cathay Importers – www.cathayimporters.co.uk ................................................................................. 36 Chefworks – www.chefworks.com ...................................................................................................................2 Fracino – www.fracino.com .........................................................................................................................26, 27 Japan Centre – www.japancentre.com ........................................................................................................ 33 Mowers Food Service – johnmower.co.uk ................................................................................................ 21 Novus Tea – www.novustea.co.uk..................................................................................................................... 32 Table Concepts, Ltd. – www.tableconcepts.co.uk ...................................................................................... 42 T&G Woodware – www.tg-woodware.com ............................................................................................. 13 Venues Ahead of the Games – www.venuesaheadofthegames.com ........................................ 55 Warisan – www. warisan.com ...............................................................................................................................4 Winterhalter – www.winterhalter.co.uk ........................................................................................................ 41

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