Issue 17 - EatSleepDrink Magazine

MAGAZINE

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

esdmagazine.com

Stars Capital in the

Alain Ducasse, Marcus Wareing & Tom Aikens

FEATURING:

The Ampersand • The Kensington Hotel • The Lanesborough Marcus Wareing at The Berkeley • Tom Aikens • Alain Ducasse at The Dorchester Balblair Whisky • Buffalo Trace • Mamont Vodka

IF YOU

LOVE THE

BUBBLES SET THEM

FREE. Home soda maker designed by Yves Béhar.

Il Gelato di Ariela (Ariela’s Gelato) was born in 2006 when in a really hot summer Ariela was struggling to find the fantastic Gelato she could only find back home.

It was then that the penny dropped and she realised there was a lack of really authentic Italian Gelato in London. So with the help of Francesca, another Gelato lover, she opened a little Gelateria in north London.

Their mission was to make the original Italian Gelato, the artisan way, using only the best natural ingredients, real fruit and banning all artificial flavourings and colourings.

It wasn’t long before other food establishments were asking to be supplied with what they regarded as one of the best Gelato in London, one thing led to another and Il Gelato di Ariela moved from being a retail business to a wholesale one.

Visit our brand new website

www.ilgelatodiariela.com

Lime & Mint Sorbet winner of 2 stars at the Great Taste Awards 2013

Unit C34, Hastingwood Trading Est. Harbet Road, Edmonton - London N18 3HU tel/fax: +44 020 8803 5344 mobile: +44 079 732 948 56 email: info@ilgelatodiariela.com

E AT S L E E P D R I N K Issue Seventeen

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

MAGAZINE esdmagazine.com

Editorial Director Laurie Cuthbert T: +44 (0)1223 480053 M: +44 (0)7842 628881 Email: laurie@esdmagazine.com

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EatSleepDrink Magazine William Robinson Buildings, 3 Woodfield Terrace, Stansted, Essex, CM24 8AJ Registered in England: 8041224 The views expressed in this magazine are not necessarily those of ESD Media Ltd. Neither ESD Media Ltd or any other person associated with the design, production and publication of this magazine make any guarantees, warranties or claims as to the accuracy, currency or truthfulness of the content of this magazine. No part of this magazine may be copied, reproduced or transmitted in any form without written consent of ESD Media Ltd. No responsibility is taken for unsolicited editorial, images or photographs published. While every care is taken, prices and details are subject to change and ESD Media Ltd. takes no responsibility for omissions or errors. All rights reserved ESD Media Ltd.

This issue celebrates six of London’s finest restaurants and hotels, as well as three luxury spirits brands. We started off the month visiting The Lanesborough, The Kensington Hotel and The Ampersand and found hotels that wowed and amazed for a variety of different reasons. What unites them is a special commitment to guest satisfaction, which keeps their customers returning again and again.

Our restaurant reviews this month encompass an embarrassment of riches, including three Michelin starred Alain Ducasse at The Dorchester, two starred Marcus Wareing at The Berkeley and the Michelin starred Tom Aikens Restaurant. Much like our SLEEP features, and despite the differing opinions of the Michelin Guide, there is a unity at work here, too, informed by a mastery of classic techniques executed with modern flair.

For our DRINK reviews we searched high and low to find the hottest spirits on the market, bringing you exclusive articles on the six-times distilled Russian vodka of Mamont, authentic Kentucky bourbon from Buffalo Trace and vintage single malt whiskies courtesy of Balblair.

As always we hope you enjoy our latest edition as much as we have enjoyed producing it. Don’t forget to keep telling us (laurie@esdmagazine.com) about your favourite restaurants, hotels and premium brands – we love hearing your suggestions.

CONTENTS Issue Seventeen

esdmagazine.com

NEWS

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EA T Alain Ducasse at The Dorchester: With three Michelin stars and a magnificent space in

one of London’s landmark hotels, this is a restaurant to truly savour.

Marcus Wareing at The Berkeley: Located in a similarly prestigious hotel, Marcus Wareing’s flagship restaurant is a much-deserving recipient of two Michelin stars.

Tom Aikens Restaurant: Having risen to fame as the youngest British chef to win two Michelin stars at Pied à Terre, Tom Aikens is arguably Britain’s most talented chef..

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S L EE P The Kensington Hotel: Having been referred to as London’s finest boutique hotel, The Kensington Hotel is a favourite with celebrities who return time after time to unwind in its indulgent seclusion.

The Lanesborough: With personal butler service and a spectacular position on Hyde Park Corner, this is a truly magnificent London institution.

The Ampersand: Opened in the summer of 2012, The Ampersand has quickly become one of

South West London’s most desirable locations for business, leisure and afternoon tea with a twist.

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DRINK Mamont Vodka: Six-times distilled, this Russian premium vodka has a bottle that matches its beautifully crisp taste.

Buffalo Trace: Original bourbon from across the pond, Buffalo Trace made us want to slip on our cowboy boots and not stop until the whole bottle was dry.

Balblair: Award-winning single malt whiskies that are uniquely vintage, named for the year they

were made, not with an age statement, each Balblair vintage represents an exact moment in time.

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If you would like to go directly to an article, simply click on the relevant heading listed above.

If you have any news to share, email us at editor@esdmagazine.com

NEWS

EAT Montezuma Afternoon Tea by Eric Lanlard at Jumeirah Carlton Tower London, UK Jumeirah Carlton Tower is celebrating cocoa with the new Montezuma afternoon tea. Arriving at Chinoiserie in September, guests can indulge with this mouthwatering afternoon tea, available throughout Autumn.

The tea was designed by master patissier and star of Channel 4’s Baking Mad series Eric Lanlard. Working closely with the hotel’s Executive Chef Simon Young, he has created an experience worthy of being named after the Aztec emperor who was responsible for introducing cocoa to the world.

This innovative chocolate inspired menu starts with a selection of savoury delights including a Cocoa crusted roast beef taster and a White chocolate, sweet carrot & blue cheese tart topped with turnip angel hair. Guests will then enjoy elegant desserts including a Cassis imperial chocolate cupcake with balsamic blackcurrants, a Conquistador shot of

passion fruit and white chocolate cream with basil seeds, topped with coconut jelly, and a Dark mini chocolate loaf with a liquid salted butter caramel filling.

Commenting on his new Montezuma afternoon tea, Eric Lanlard says: “Chocolate has intrigued and delighted people since its first discovery.

Conquistador Cortes put it perfectly when he said, having drank his first cup of cocoa, that he could go on and on travelling the world without fatigue. I hope this exploration of chocolate will get you

ready to discover the world.”

Chinoiserie at the luxurious Jumeirah Carlton Tower provides the perfect backdrop for afternoon tea with its sophisticated décor and soothing music played by the resident harpist. Following a recent extension, there is now a more intimate area within Chinoiserie, which is an ideal venue for those wishing to host a business meeting, hold a family event or have an informal get-together with friends, whilst providing additional seating options for all guests in Chinoiserie.

The Montezuma afternoon tea by Eric Lanlard is available at Chinoiserie from 1st September 2013 throughout Autumn and costs £40 per person; £50 per person with a glass of champagne or £55 with a glass of rosé champagne.

To book, visit www.jumeirah.com/jct or call +44 (0)20 7858 7181

The Trout Inn Named as Oxfordshire’s Dining Pub of the Year Faringdon, Oxfordshire

The Good Pub Guide 2014 has named The Trout Inn at Tadpole Bridge as Oxfordshire’s Dining Pub of the Year for a second year running.

In the 2014 Guide, The Trout Inn was described as a “busy country inn by the River Thames with a fine choice of drinks, popular modern food, and seats in the waterside garden”.

The publication also highlighted that the food in its chosen top dining pub “is certainly equal to that in the best restaurants, and often better,” as it serves “imaginative meals from creative chefs

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using the best local, and quite often their own, produce at prices customers feel are fair for the quality”.

It comes as no surprise that the archetypal country pub, with its charming wisteria façade, has proved so popular two years in a row.

The Trout Inn offers a real escape from it all experience, with six delightfully unique ensuite bedrooms. The French Head Chef, Pascal Clavaud, delivers an exceptional and varied menu with a strong focus on local produce and seafood. The dog-friendly hotel is perfectly located to enjoy riverside walks along the River Thames Path, with delights such as the Chimney Meadows Nature Reserve just a mile away.

Reservations on 01451 820243 or visit www.trout-inn.co.uk The Trout Inn at Tadpole Bridge, Buckland Marsh, Faringdon, Oxfordshire SN7 8RF

SLEEP 30% off at The Tower Hotel London, UK Make the most of the remaining summer months with an extended trip to the Capital – saving up to 30 per cent on three night stays.

For some of the best views in the City, stay at The Tower Hotel, overlooking iconic Tower Bridge, the River Thames and St Katharine Docks. With a new summer menu available at The Brasserie, including Goats Cheese Donuts and Beef Carpaccio, guests can treat themselves to the ultimate meal with a view. Save up to 30 per cent before 5 September 2013, from £420 per person for three nights (price is room only, includes VAT and is based on two people sharing a room for three nights).

The Tower is a contemporary hotel, ideally located right next to the World Heritage site of Tower Bridge, on the bank of the

River Thames. With spectacular views of one of London’s most iconic landmarks as well as historic St Katherine Docks, The Tower hotel perfectly captures the wonder of the city.

For further information or to book, visit: www.guoman.com/summer.

London’s Largest Living Wall at Rubens at the Palace London, UK Standing at 350 square metres with over 10,000 ferns, herbaceous plants and 16 tons of soil, The Rubens at the Palace Hotel (www. rubenshotel.com) in Victoria has today unveiled one of London’s largest and most colourful living walls.

Located on the doorstep of Buckingham Palace, the wall reaches over 21 metres high and is packed with over 20 seasonal plant species including buttercups, crocuses, strawberries, lavender, spring bulbs, and winter geraniums. The flowers have been chosen to ensure the wall is ‘in-bloom’ all year round.

In celebration of Victoria’s impressive new feature, the Rubens at the Palace hotel has launched a Living Wall-inspired

menu, designed to incorporate plants and flowers featured in the wall itself.

The Rubens’ new Garden Afternoon Tea includes a mouth-watering tea-stand of delicious morsels: wild strawberry cheesecake, honey cream and walnut financier, lavender cupcake, violet ganache and rose petal macaroon alongside the typical tasty finger sandwiches and

fluffy white scones with thick cream and homemade jam. The new garden afternoon tea costs from £29.50 per person.

The bar team at the Rubens at the Palace have also been inspired, and will be serving delicious offerings of their own. A new cocktail menu has been designed, including the English Garden, featuring Bloom gin, elderflower, ginger ale, basil, strawberries and lemon and the Green Goddess packed with mint, lemon verbena, lime zest, Chase vodka and lemonade. The Living Wall-inspired cocktails will cost £11 each.

For more information or to book an overnight stay and an floral afternoon tea, please visit www.rubenshotel.com / www.41hotel. com /www.bbarlondon.com

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DRINK Armit Wines’ Trade Tasting at The Film Museum London, UK Continuing our tradition of working with the UK’s finest suppliers, we’re delighted to announce Armit Wines’ Annual Tasting on Thursday 19th September.

This year, Armit Wines’ Trade Tasting event will be hosted in thriving Covent Garden at The Film Museum on Thursday 19th September from 10:00 – 4:00pm.

Tickets are free of charge to the trade and places are already limited, so please RSVP Rhian Rosser by email: rrosser@armitwines.co.uk or by calling on: 020 7908 0620. For further information, please visit: http://www.armitwines. co.uk/services-events/events/annual-tasting2013-trade/ Unique to the industry, Armit Wines’ Annual Trade Tasting takes inspiration from its spectacular setting in The Film Museum and showcases a fabulous line-up of wines sourced from the world’s finest suppliers.

On the day, you will have the opportunity to meet some of Armit Wines’ favourite winemakers, including La Rioja Alta, Gusbourne Estate, Ornellaia and Bell Hill.

If Armit Wines’ Italian Tasting earlier in the year is anything to go by this promises to be another stellar event, so we hope to see you there!

Sommeliers Collection 40th Anniversary Tasting on 12th September 2013 Hosted by Georg Riedel and Angelo Gaja To celebrate the 40th anniversary of Riedel’s Sommeliers collection, Georg Riedel and Angelo Gaja will co-host a special tasting on Thursday 12th September at Vinopolis in London. The tasting will be the only one of its kind taking place in the UK hosted by this dynamic duo.

Georg J Riedel, 10th generation glassmaker and owner of Riedel Crystal, and Angelo Gaja, 4th generation owner of Gaja Winery and Italy’s greatest winemaker, have specially chosen the wines for the celebratory evening; Gaia & Rey 2009, Ca Marcanda 2008 and Gaja Sperss 2004. VIP tickets include a Sommeliers glass set worth £315 to take home, these tickets are priced from £175 per person. The Standard ticket is priced from £125 per person and includes a Vinum XL set to take home, worth £82.50.

Celebrating its 40th anniversary this year, the Sommeliers collection remains Riedel’s signature range today. When the collection was launched in 1973, it illustrated to perfection a quantum leap in glass design following Claus Riedel’s pioneering work in the creation of the world’s first ever stemware that matches, and complements different wines, and which is both functional and beautiful.

Since then, generations of wine drinkers have discovered just how much difference the right glass can make, and Riedel glasses are the preferred choice of wine connoisseurs, hospitality professionals, and consumers worldwide. Recognised for transforming wine culture, Riedel’s design-focused decanters, various stemware lines and stemless “O” collections have been selected for display at the British Museum, Museum of Modern Art, Corning Museum of Glass, San Francisco MOMA and more.

To book your ticket now, please visit: http://riedel.co.uk/index.php/riedel/london-wine-tastings.html

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EAT: Alain Ducasse at The Dorchester, 53 Park Lane, London

Three Stars Unto Itself

As one of only four restaurants to have three Michelin stars in the UK, Alain Ducasse at The Dorchester, headed up by Executive Chef Jocelyn Herland and his award-winning team, has long-been one of the world’s most talked about restaurants. On our recent visit, we were thrilled to see it live up to our high expectations.

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On being seated at a table for two that viewed the main restaurant area we were offered a fine glass of the house champagne (Selection Alain Ducasse £15.00) by the Head Sommelier Vincent Pastorello whilst we browsed the menus.

The space is very traditional in some ways but modern in others. Unsurprisingly for a restaurant of this calibre, the linen and table pieces were pristine and silverware typically ‘French’.

Each month, one item from the menu is changed to keep it fresh and it offers a broad selection, with seafood being the undoubted star of the show. Whilst considering the menu, Canapés – as served to the Princesses in Monaco – were sampled along with some Parmesan Choux pastry appetisers (and another glass of champagne). Whilst the space is incontestably refined it lacks the air of pretension one has come to expect in restaurants of similar stature, so we were able to navigate the tempting menus without feeling pressured or intimidated by the rather formidable choices.

A taste of sea and land

After much deliberation, we went for

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the Tasting Menu (£180 per person excluding wine) but substituting crab for a fantastic Scottish Langoustine with Truffled Parmentier to start. The langoustine was superb and was accompanied by another glass of the excellent Selection Alain Ducasse champagne.

The second course was one of the restaurant’s signature dishes, a Vegetable

Cookpot of British Terroir Vegetables.

A revelation in its delivery of taste and texture, it is, quite simply, served in a pot with a lid sealed with puff pastry. The dish worked to the ‘five ingredients’ motto of the French kitchen of Alain Ducasse and was made particularly indulgent by dipping the pastry in to the dish. We were also impressed by the wine pairing, which

was a L Tribut 2010 Chablis, which was very crisp and dry; the perfect foil to cut through the earthy flavours of the dish.

Next was a ‘Saute Gourmand’ of Lobster served with Truffled Chicken Quenelles and Japanese Mushrooms (another signature dish), expertly paired with a 2010 Grüner Veltliner Lamm from Austria. Much deserving of its own sentence, the lobster performed a masterclass in the suspension of expectations. Not only did the dish amaze in terms of taste, the excellent wine surprised us by its inclusion in the Tasting Menu. Indeed, the wine selections from off the beaten track are all made based on flavour and quality to ensure all the choices successfully accompany the food.

Star gazing

The fourth course was a Seared Sea Scallop with Apple and Quince and

Mulled Wine Reduction, which again looked great, tasted better and, although heavier than a normal scallop dish, fitted well at the heart of the Tasting Menu.

This was joined by a glass of fresh and elegant 2007 Burgundy from Moray Saint Denis, Domain Dujac which was cleverly balanced with the strong mulled wine.

The main course of the menu was a Limousin Farm House Veal Loin with ‘Blanquette Vegetavles, and Tuber Melanosporum (grated black truffle; in this case, a very generous amount), which infused the dish with huge flavour. The wine was a Rhone from Saint-Joseph Domaine du Monteillet; a very easy drinking red and a great choice with the veal.

Following this, there was a muchneeded pause before a sixth course of cheese was brought. Four different cheeses with individually matched

chutneys, served with hazelnut and fig bread (to die for!) and traditional crackers. Bell Pepper, Apple and Calvados, Mushroom and Hazelnut and a Pear chutney complimented the cheese selections and was served with a 2010 Arbois Fleur de Savagnin produced

by Domaine de la Tournelle, that all combined to make for a stunning repose before desserts-proper began.

Whilst considering how we would manage anything further, a selection of chocolates, macaroons and toffees were brought, all beautifully made and direct from the Paris chocolate shop of Alain Ducasse; a lovely surprise.

Served to your choice

An Exotic Fruit Contemporary Vicherin arrived as the seventh course and the sharp sorbet with sweet tropical fruits was very refreshing. The wine was a 2008

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>>

>> Jurascon (from next to the Sauterne

region), which managed to be sweet and fresh, a cuvee Marie Kattalin produced

by Domaine de Souch.

At this point, our hosts decided that we should try the signature Rum Baba dish to round off our visit. With great difficulty, we had a selection to make from five rums hailing from around the world. Presented on a tray, it is worth a visit alone to see it being served let alone tasting it. You will not be surprised to hear that it was a truly great desert (we had it with lightly vanilla whipped cream, which we’d highly recommend).

After we’d managed to polish off the delightful Baba, we were treated to a kitchen visit. Everything about the ‘engine room’ was magnificent with its great layout, fantastic attention to detail and organisation, not to mention the cleanest ovens, surfaces and floors we’ve ever seen. A screen giving live feeds from the four prep areas downstairs (meat, fish, bakery and cellar) ensures that Jocelyn can see every detail required in managing his kitchen Indeed, the bakery in the basement can be seen via screens in the kitchens

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and produces the bread to order every day to an exceptional standard. All of the breads sampled were so Moorish it is a wonder we got past the third course let alone reached the end.

The wine is brought from a fantastic hidden side cellar to the restaurant where two bottles of every wine on the list are kept at exactly the right temperature. It stores about 2,000 bottles and is re-stocked when necessary from the main cellar several floors above. As you can imagine, it is quite the spectacle to see your wines emerge from such a treasure chest of delight.

pronunciations of the names of dishes at weekly sessions on a Saturday. Alongside this deeply imbued knowledge there is also a sense of humour amongst the waiters, which is a welcome addition to any restaurant but particularly in those where one would expect stuffiness. The whole environment oozes sophistication and the three star rating is absolutely appropriate.

Of course, such perfection doesn’t come cheap – the seven course Seasonal Tasting Menu comes in at £180 per person without wine – but when you’re guaranteed this much pleasure the cost is incidental.

Friendly, informal, fantastic

Seasonal Tasting Menu for two - £360 without wine (expect to pay northwards of £450 including wine pairings).

It is perhaps prosaic to summarise food that is consistently wonderful and which has been talked about so often with the praise it deserves, so it seems only fitting to save the last words for the more ambiguous quality of any restaurant, its spirit, which at Alain Ducasse is friendly, informal and informative.

The staff know what they are talking about, can confidently make recommendations and are taught proper

Visit: www.alainducasse-dorchester.com for reservations or call: 020 7629 8866.

Alain Ducasse at The Dorchester 53 Park Lane, London W1K 1QA

Passionate about Tea Established in March 2011, The Kandula Tea Company was born out of a passion for real tea and the love of Sri Lanka.

With the market for premium leaf tea in the UK and Ireland continuing to grow, the company has made great strides over the last 18 months.

One major development for Kandula has been extending its range into Foodservice. Indeed, its whole leaf teas and infusions are now on the menus of restaurants, tearooms, hotels and health spas. The catering range with their bespoke Menu of Teas is also proving to be enormously successful. Kandula teas are served as individually wrapped pyramid ‘tea gems’ which offers the customer complete control so that they can infuse their chosen tea to their own taste something the brand recognises as being incredibly important to tea drinkers.

Whilst Kandula’s Great Taste Awardwinning English Breakfast, Pink Ceylon and Peppermint Leaf teas continue to be hugely popular, the business is delighted that its entire range is being recognised by tea drinkers throughout the UK. Its delicate Green & White Ceylon teas convert people who have been put off green teas that are bitter, and those who dislike Earl Greys being too perfumed,

enjoy the fresh lemon notes of Kandula’s Earl Grey.

Tea drinkers who find a lot of black teas have a tannin aftertaste love the clean refreshing quality of the Orange Pekoe Ebony Ceylon and English Breakfast blends. Furthermore, the company’s Spiced Fruit & Herbal Infusions are growing rapidly in popularity too. These are naturally caffeine-free, which is an increasingly popular choice for customers. Their Menu of Teas offers a collection of 12 blends to compliment food – either as teas to pair with food or as natural after meal digestives.

E-mail pinkelephant@kandulatea.com to ask for our full Menu of Teas & Infusions.

Visit: www.kandulatea.com or visit: http://www.kandulatea. co.uk/?p=tea.shop to order your Kandula Tea today.

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S L E EP : The Kensington Hotel, 109-113 Queen’s Gate, South Kensington, London

London’s Finest

Townhouse

Slap-bang in the heart of delightful South Kensington and part of The Doyle Collection, The Kensington Hotel is synonymous with understated luxury and has long-been a favourite of celebrities as a sanctuary from the hustle and bustle of central London. We paid a visit and found a hotel that consistently delivers on service and style in a big way.

Having been running luxury city hotels since 1964 when Paschal Vincent Doyle opened The Montrose in Dublin, The Doyle Collection has been impressing guests for nearly five decades. The Collection now comprises three hotels in London (The Marylebone and The Bloomsbury), The Bristol Hotel, The Westbury and Croke Park in Dublin, The River Lee Hotel in Cork and The Dupont Circle in Washington D.C. Paschal’s vision was to create a hotel business that would flourish through the application of clever thinking, a determined work ethic, a passion for the business and an extraordinary commitment to excellent service and hospitality. The result is a boutique

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power house that continues to go from strength to strength.

Building on a legacy

Paschal’s legacy lives on today as entering the hotel there is an immediate air of calm and professionalism, alongside plenty of Irish accents which speak of the company’s proud lineage. After the warm and personalised welcome, we were ‘roomed’ with our Guest Relation Manager who talked us through the hotel’s amenities and facilities.

Aside from the 149 guest rooms and suites, guests will also find the Aubrey Restaurant and Bar, numerous drawing room-style lounges, a fitness suite, spa and treatment rooms, complimentary

wireless broadband throughout and a dedicated guest services department.

Enough, then, to keep you entertained for a short break or an extended stay.

We were staying in one of the hotel’s Luxury Studio Suites on the top floor, which boasted high ceilings, four-poster beds, full-length French windows, large separate seating area and a delightful bathroom with a free-standing bath and TileVision TV. Each of the Suites at this level are individually designed in warm colours and also include Nespresso coffee machines, Aromatherapy Associates products and iHome docking stations. The bed was extremely comfortable and we were pleased to note complimentary water in both the

sitting room and beside the bed.

Coming in at around 35 square metres, these are generously proportioned suites by London’s standards and the high ceilings certainly add to the sense of space in the rooms.

Should you wish to experience the last word in luxury then The Brompton Suite is the room for you. As the hotel’s signature suite, The Brompton is 100 square metres and has been decorated with exquisite taste in a classic, muted style. There are three luxuriously appointed sitting areas as well as the lounge, bedroom and bathroom.

Complimentary soft and alcoholic beverages are available in the fully stocked fridge, alongside chocolates and sweets.

Best of both worlds

Although the hotel has a total of 149 rooms, such is the space of the property and expertly designed lounges, one never feels crowded, which is probably why it is so favoured by celebrities who return time and time again for The Kensington Hotel’s famed seclusion.

Contrarily, the hotel boasts London’s best museums right on its doorstep, with the likes of the Natural History Museum, the V&A and the Science Museum literally around the corner. Just a short stroll further gets you to the Royal Albert Hall, Hyde Park, Kensington Palace and the Serpentine Gallery, with which the hotel shares a great partnership. Should you be in the market

for antiques, Christies Auction House in across the road, whilst if you’re in the market for designer goods, Harrods and Harvey Nichols are similarly within touching distance.

If you can’t bear to leave the comforting warmth of the hotel, then rest assured that the unique design aspect of each of the 149 rooms; its extensive gym with state-of-the-art fitness equipment; and the awardwinning Aubrey Restaurant and Bar (think modern fine dining and edgy cocktails, although we weren’t convinced by the Balsamic Vinegar Martini) will soften the blow. All of the staff we had the pleasure of meeting were polite and professional, striking that fine balance >>

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>> between over-zealous and helpful.

Thoughtful touches on arrival included a hot towel, turn down service before bed and a bottle of water on departure – something that more hotels of this calibre should take heed of!

Principles of taste

As Jihane Mamouri, Director of Sales The Doyle Collection told us on our visit, “At The Kensington we aim to pleasantly surprise our guests through simple yet award winning cocktails and food with a nice twist, without compromising the taste and principle behind the experience.

I always recommend that our guests try some of Alessandro Pizzoli’s (Galvin Cup

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Champion) creations.

“In 2009, the hotel underwent a major £20 million renovation and I think that while the hotel is elegant, the Aubrey Bar (named after Aubrey De Vere, who was granted the Estate of Kensington

by William the Conqueror) is positively opulent,” she affirms. “With its slate flooring, raw oak panels and a deep-blue Yves Klein inspired glass ceiling, it is the ideal setting for London’s finest cocktails.”

Before leaving, we asked Jihane why people keep coming back to The Kensington. “Unstinting, personal service,” she told us emphatically. “Every guest at our hotels is afforded personal, discrete and exceptional service from

our professional team. Thoughtful little gestures, such as a hotel towel on arrival or a bottle of water to set you on your way, create a ‘home from home’ environment. Our boutique style service ensures a management presence within all of our hotels, be it to greet you in the morning or to help you with your bags. At The Doyle Collection we are immensely proud to have such a strong guest retention rate. To reward this and as a member of the Global Hotel Alliance Discovery Loyalty Programme we offer returning customers complimentary local experiences and upgrades”.

Her favourite room – much like ours having taken an extensive tour of the regency property – is Studio Suite 123, situated in the corner of the lavish first floor. Truthfully, in London’s highly competitive boutique market, what ultimately distinguishes The Kensington from the competition is its unstinting dedication to guest satisfaction. And for that we’d return time and time again.

Rooms start from £195.00 per room including breakfast.

For reservations visit: http://www. doylecollection.com/locations/london_ city_hotels/the_kensington_hotel.aspx or call: 0207 5896300 The Kensington Hotel 109-113 Queen’s Gate South Kensington, London SW7 5LP

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Drinking a fine London

Gin or Vodka ......?

“

My Tonic water has the base note of bitter quinine and a very definite top note of real lemon oil and bitter orange but leaves a space in the middle for a fine spirit to fully occupy - think of my No1 London Tonic as a grand frame in which to exhibit a masterpiece!

“

Peter Spanton

No1 London Tonic by Peter Spanton Beverages www.peterspantonbeverages.com

DRINK : Mamont Vodka

Curved BOTTLE STRAIGHT VODKA With its distinctive curved bottle and crisp taste, Mamont is one of our favourite vodkas on the market. We caught up with the team to find out more.

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What would you say are the brand’s major strengths?

Mamont is unlike any other vodka.

Outstandingly smooth, delicate and rich toned, its secret lies in uniquely Siberian ingredients and craftsmanship. What’s more, its beautifully distinctive bottle is a must-have for any high-end bar or at home drinks cabinet.

Can we expect any special launches/promotions in the build up to Christmas?

Mamont Vodka will be offered this Christmas in good independent wine and spirit shops in a box, complete with two shot glasses, a Russian Shapka or an ice shot ice tray. This will make a great stocking filler and start to Christmas.

Can you begin by explaining the history of Mamont Vodka, perhaps drawing particular attention to the original ideas/ concept behind the brand and its position in today’s market?

Although relatively new, Mamont Vodka has a rich and exciting history that’s at the heart of its taste, branding and positioning within the premium drinks category.

Back in 2001, a group of 12 gentlemen found themselves stranded in the South Pole. Whilst waiting for a rescue team to arrive, they warmed themselves with vodka and came up with the idea of organising an expedition to find the great mammoth. When an original mammoth tusk was discovered in Russia a few years later, one of the explorers Frederick Paulsen sent a team of scientists to the site, where they discovered a whole mammoth with hair attached. This has gone down in history as one of the most important discoveries for today’s scientists and the animals DNA. To honour this wonderful adventure, Mr Paulsen created Mamont – a small batch, premium vodka, produced in one of Siberia’s oldest distilleries and packaged in a beautifully distinctive bottle, shaped

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like a mammoth’s tusk.

The branding typifies tradition and elegance – could you tell us more about how this has evolved over time?

The branding of Mamont reflects the Vodka’s premium positioning within the category, as well as its unique history.

On the tusk shaped bottle is the Mamont seal, which details the brand’s Siberian roots and the fact it’s six times distilled. Its Russian heritage is also brought to life at the top of the bottle, with Siberian mountains etched into the cap.

Could you tell us about the distilling process – any secrets you can share?

Mamont is produced in one of Russia’s oldest distilleries at the foot of the Altai Mountains in Siberia.

The process starts with exceptionally pure water from the Siberian artesian wells. Carefully selected grains of finest local White Winter Wheat are then distilled six times, before filtered through silver birch charcoal. This gives the vodka a purity, clarity and smoothness that’s close to perfection.

Top quality ingredients are a cornerstone of all premium vodkas – what makes Mamont so special?

Mamont uses only the finest ingredients to create its vodka, all of which highlight the brand’s premium credentials and heritage.

Artesian well water from the Altai Mountain Springs is renowned for its purity. White Winter Wheat is locally grown on the fertile Altai plains. The distillery is two hours’ drive from the closest city so there is very little pollution affecting the ingredients.

Where would you like to see the brand in 12 months?

In a year’s time, we would like to see Mamont on the shelves of every top-end London bar, and in the drinks cabinet of every discerning drinker. Mamont stands apart from the competition both in taste and design, which is something we’re confident our customers will agree on.

Finally, what would be the ideal setting to enjoy Mamont?

Ideally, Mamont should be enjoyed in a high-end bar over ice, or in one of our delicious long and short cocktails. If time, money and spirit of adventure allows, another fantastic place to enjoy Mamont vodka is atop a mountain in deepest Siberia.

Mamont Vodka is available from all good independent off-licenses including Master of Malt, The Drinks Shop and Selfridges. RRP for 700ml - £41.99

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E AT : Marcus Wareing at The Berkeley, Wilton Place, Knightsbridge, London

Passion Personified

s u c ng r i e a r a M W AT T H E

BERKELEY LONDON

Awarded his first Michelin star in 1997 at L’Oranger in St. James Street, Marcus Wareing has been at the top of his game for more than 15 years. We went along to his flagship restaurant at The Berkeley and tasted a menu that showcased the finest ingredients and cooking.

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Having been his home since 2008, Marcus Wareing at The Berkeley is the ideal exhibit for Marcus’ passion for food and hospitality. He is in the kitchen most days of the year, which makes a refreshing change for chefs at this level.

Following on from his success on the BBC’s Great British Menu, Marcus had the honour of serving his innovative Custard Tart with Garibaldi Biscuits to the Queen on her 80th birthday banquet. Such was the majesty – full pun intended – of the dish it still appears on the restaurant’s menu today. Indeed, it is that kind of timeless cuisine has made Marcus such a consistently in demand chef and a fine ambassador for the current strength of British gastronomy.

Consistently great

Although we ordered a specially prepared Lunch Taste Menu, it is worth mentioning that the restaurant offers a seasonal, light lunch menu, which is less elaborate than the A La Carte and can be enjoyed in one to two hours.

Two courses are available for a mouth-

wateringly good £30.00, three courses including tea or coffee and half a bottle of water for £38.00 or three courses with wine chosen for each course by one of the sommeliers for just £56.00. A quick glance of the current lunch menu includes Cod, Chickpea, Tomato and Lemon for main and Praline, Chocolate, Caramel and Cherry to finish. Marcus’ current favourite is a thick, robust Andalusian Tomato Soup, “It is a bowl jam-packed with garnishes (Goat’s Curd,

Fresh Almonds, Pickled Cucumber, Baby Basil and Lemon Confit) with a thick, rich but fresh chilled tomato soup poured over it,” he explains.

Having been seated in the burgundy dining room – created by David Collins, which wouldn’t be at all out of place for a power lunch – and we did indeed see plenty of tailored suits and immaculately dressed ladies, the interior design of the restaurant was created to reflect a bottle of wine. As Marcus himself told us, “The original idea for the restaurant was that it represented a bottle of Burgundy – i.e.

Petrus. The ceiling is the colour of a wine bottle label, the walls are claret suede and the abacus represents the sediment often found at the bottom of the bottle.

In regards to the concept, it was always based around a certain amount of opulence; the design, the food and the wine list.

“This has shifted slightly in the past few years and there is now a focus on affordable luxury,” he affirms. “I want my guests to feel they have been whisked away to a small oasis of calm, in a >>

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>>

beautiful hotel, to be looked after by my team for the time they are there for”. And whisked away we were; from the eminently knowledgeable Michael Deschamps, Head Sommelier, who looked after us to the charming waiters, Marcus’ philosophy and experience of running restaurants is clear to see, not least in the food.

Warmth and wonder

Having enjoyed a glass of the Laurent-Perrier House champagne, we were served a selection of homemade bread with perfectly room temperature butter (salted and unsalted). First up was a Burrata cheese served with Watercress, Beetroot and Dandelion Salad. The perfect starter, we thought, particularly with six courses to follow, it was light enough to whet the palate whilst the Burrata added plenty of richness.

Despite my guest not being overly fond, we were then presented with Dorset Crab served with Tomato and Almond.

Beautifully presented, the crab was everything a crab should be; rich, juicy and bursting with flavours of the sea. So much so, in fact, that my reluctant guest could utter nothing but blissful surprise.

The Halibut with Cauliflower, Coppa and Apple, whilst not hugely inspiring, could not have been better executed, with the fish perfectly seasoned and presented with the sort of flourish rarely seen outside of truly special kitchens. For the main event, there was Herdwick Lamb served with Polenta, Sea Purslane and Garlic, which for both my guest I – both committed carnivores – represented a high point of the meal. The lamb was spectacularly succulent and the Polenta worked surprisingly well with the richness of the meat. Quite frankly, it is worth a visit for this alone.

Achingly good

Next, we enjoyed a welcome pause whilst the excellent selection

of Cheese from La Fromagerie was delivered (although this course can be removed should your stomachs begin to ache).

Although we couldn’t find fault with the selection we were more concerned with the final two desserts, the first of which being a divine Yogurt with Watermelon and Black Pepper. With the lightness of a sorbet, the yogurt was an inspired sixth course and melted away the heartiness of the Cheese and Lamb before it.

Finally, we were presented with a Lemon Meringue and Ice Tea. Don’t let the brevity of the menu kid you, this was probably the best meringue we’ve ever had; rich and light all at the same time, just delicious.

If you can’t bear to drag yourself away from the sumptuous restaurant then you’ll probably do what we did and linger over coffee and a glass of cognac. For if you’re not prepared to indulge yourself at Marcus Wareing’s home away from home then where can you? Indeed, Marcus’s philosophy to bring his diners affordable luxury is lived out here – there are not so much ‘signature dishes’ but rather a “defined style, which is robust flavours, balanced textures and also ensuring what is on the plate is relevant – not just there to look pretty”.

The great irony is, of course, that the food not only tastes great but looks extraordinarily pretty as well.

Dinner for two from the Lunch Taste Menu including Fine Wine Selection - £280.00 For reservations, visit: www.marcus-wareing.com or call: 0207 235 1200.

Marcus Wareing at The Berkeley Wilton Place Knightsbridge London SW1X 7RL

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S L E EP: The Lanesborough, Hyde Park Corner, London

SENSATIONAL SERVICE

Unique amongst luxury hotels in the capital for its exclusive Butler Service, The Lanesborough has long-been favoured by the most discerning guests. With its discreet approach to luxury and unparalleled attention to detail, we found a hotel full of surprises and one that wowed and amazed in equal measure.

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Located directly across from Hyde Park, The Lanesborough offers 93 guest rooms, which include 43 suites, reflecting the grandeur of the Regency Period.

Throughout the property, one finds hand-crafted furnishings and authentic art that reflect the historic integrity of the 1820s. Meanwhile, we were delighted to discover state-of-the-art technology and gadgets hidden away in cabinets, draws and behind paintings. This is a hotel that would delight even the most demanding of Bond’s.

At your service

Despite arriving by tube at Hyde Park Corner, and in a considerably less glamorous manner than the other guests whose Rolls Royce’s, Bentleys and Ferraris lined the entrance, we were soon ushered into the tranquil calm of The Lanesborough’s welcoming lobby.

With check-in guests are invited to take a seat while their luggage is shimmered to the room. In our case, we were shown to the majestic Buckingham Suite, which, with prices starting from £3,500 per night, doesn’t come cheap.

However, down the long mahoganypanelled entrance hall, with its super king size bed, separate living and dining rooms, spa bath with double vanity units, separate steam shower, triple glazed

windows (although not as effective as those at Brown’s in Mayfair) and 24 hour personal Butler Service, there is nothing to find fault with. Indeed, famed for its attention to service and customer satisfaction, all rooms offer complimentary calls to the US and Europe, WiFi, a Sony VAIO laptop and unlimited movies and music on demand.

In our case, the television-cum-media centre was hidden away in the drinks bureau, rising with the flick of a button.

This kind of delight is a feature throughout the suite. Too cold? Simply open the bedside draw and turn the heating up using your very own universal remote; need to know the time in Tokyo?

Another pull of the draw will give you the answer. If there’s something that the cleverly disguised gadgets can’t do then all guests have to do is press the ‘Butler’ button, a number of which are placed in the Buckingham Suite. Almost as soon as you do it – we were suspicious that >>

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>> they were just waiting outside – your Butler appears, ready

to draw you a bath, open the champagne (two half bottles of Taittinger awaited us on arrival) or take away your evening clothes for pressing.

If you’re a bit peckish or thirsty, a lavish platter of fruit – papayas, kiwis, mangos, pomegranates and dragon fruits, as well as the relatively commonplace bananas and apples of this world – and complimentary water is also provided.

Even better, for those travelling with friends or family, the Buckingham Suite can be expanded into a two bedroom suite making it ideal for longer visits, which are particularly popular over the Christmas period.

The height of luxury

If you’re looking to truly push the boat out – and let’s face it, £3,500 per night doesn’t always cut it for the most demanding guests – then The Lanesborough Suite has you covered.

Designed by world-renowned designer Alberto Pinto, the eponymous suite is arguably the finest of its kind anywhere in the capital.

Coming in at a whopping £18,000 per night, with a complimentary chauffeur driven Rolls Royce, it houses just over 380 square metres of exquisite luxury, befitting royalty, heads of state and industry leaders. Boasting four bedrooms, five and a half bathrooms, two living rooms, a kitchen and dining rooms, guests can take in the majestic floor-to-ceiling views of Wellington Arch and Green Park. >>

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THE HOTEL NANNY

GIVES PARENTS THE CHANCE TO MAKE THE MOST OF THEIR TIME AWAY A high-end childcare service launched by a businesswoman from Tetbury is making its mark at boutique hotels in the Cotswolds and Bath.

The Hotel Nanny, set up to address the lack of dependable childcare at most hotels, offers a reliable and consistent service for families wanting to enjoy all of the luxuries on offer during their time away.

The service is now available in 14 of the area’s most exclusive hotels, with more realising the benefits all the time.

Feedback from clients is very good and a number of celebrities are now regularly using the service.

The growing company is proving a successful business venture for owner Angela Roach, a 38-year-old mum of two who lives with her partner Alexis in the Cotswold village of Westonbirt, near Tetbury.

Her own frustrations in finding high-quality childcare in hotels are ones shared by many couples. Until now.

“When my daughter was six months old,” she says, “we went away to a beautiful exclusive hotel for the weekend. After being dazzled by the facilities available, I discovered that the childcare services were insufficient. The arrangements were very informal with next to no details about the qualifications of the person that would come along. This made both my husband and I uneasy about going ahead. Essentially, we were unable to enjoy our stay to the full.

“After much research, it appeared that other families were experiencing a similar problem. It was then that I knew I could fill a gap in the market.”

The Hotel Nanny service helps generate revenue for the hotels as family guests are now using facilities such as the spa and restaurant. The hotels can also position themselves as family-friendly destinations, which adds another string to their bow. In fact, regular clients come to The Hotel Nanny website first before booking their accommodation.

The service is also used by corporate event managers looking for childcare facilities for their employees and clients, and particularly by wedding planners who book a number of private nannies for guests of the wedding party.

Eventually, Angela plans to take the service nationwide, while maintaining The Hotel Nanny’s standards of excellence.

She says: “We want to expand our reach and provide consistent and high-end nanny services to all of Britain’s finest hotels. The vision is to see The Hotel Nanny working nationwide.”

For more information about The Hotel Nanny visit www.thehotelnanny.co.uk.

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>> An urban oasis

If you can bear to leave the paradise of your room or suite, there are a variety of indulgent facilities to enjoy. On our visit, we used the fully-equipped gym with Technogym equipment and had a drink in the Garden Room. The first and only smoking venue in Knightsbridge, The Garden Room has its own walkin humidor – the largest of its kind in London – and offers an extraordinary collection of Cognacs, with one of the bottles dating back to 1770.

Unsurprisingly, there is something for every cigar aficionado’s taste, with prices starting from £16.50 all the way up to £3,000 per stick. Expect to see guests regularly indulging themselves with the finest cognacs and cigars all year round, particularly given the under floor heating and heated chairs that make it difficult to even contemplate getting the bill.

If you prefer a cocktail then the

timeless elegance of the Regency era is brought to life at The Library Bar with bookcases lined with leather-bound books and deep leather wing chairs. Boasting an outstanding collection of ‘liquid history’ and plenty of tales of the rich and famous, The Library Bar is the cocktail lovers’ choice. Its intimate atmosphere and mix of young and old clientele, ensures the bar combines that rare mix of elegance and fun.

No need to leave

Regular readers of EatSleepDrink will also be well aware of Apsleys, a Heinz Beck Restaurant, which is housed in the hotel’s magnificent conservatory. Without wanting to spoil the surprise before our review in the next edition, we recently crowned it London’s best restaurant for 2013, so even if you’re not planning an overnight stay, you really have no excuse to miss The Lanesborough, whether for

food, drinks or accommodation.

During our hotel visits, we are generally struck by a unique, defining characteristic that distinguishes one property from the next. At The Lanesborough, it is most certainly service. From the most menial need to the most extravagant desire, guests can rest assured that their stay will be full of indulgence and precision and utterly replete.

The Buckingham Suite starts from £3,500 per night, including breakfast. Call 020 7259 5599 for reservations or book online at: www.lanesborough.com The Lanesborough Hyde Park Corner London SW1X 7TA

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DRINK : Buffalo Trace

Buffalo Trace With its distillery located on the banks of the famous Kentucky River, Buffalo Trace is an authentic straight bourbon whisky. We spoke to the team to find out more about one of the world’s most decorated distilleries.

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to continue distillation for medicinal purposes, during which over 6 million “whiskey prescriptions” were fulfilled.

Despite the austere and difficult times Blanton’s presidency marked a very successful period in the Distillery’s history.

As a testament to Albert’s contribution as president, Elmer T. Lee named the world’s first Single Barrel Bourbon “Blanton’s”, which was bottled from unblended, individual barrels of the best aged Kentucky whiskey available.

Today, the Buffalo Trace Distillery Bourbons are made with the same techniques and craftsmanship that have been developed over the 220 years of continuous Bourbon production.

Your branding reflects the timelessness of the bourbon within – could you tell us more about how this has evolved over time?

Can you begin by explaining the history of Buffalo Trace, perhaps drawing particular attention to the original ideas/concept behind the brand and its position in today’s market?

A fitting place to start when explaining the history of Buffalo Trace Kentucky Straight Bourbon Whiskey is the location of the Buffalo Trace Distillery, which sits on the banks of the famous Kentucky River, where the river was low enough for the buffalo to cross safely, enabling them to continue their ancient Westerly migratory route. This 100 foot wide swath across the land became known as “The Great Buffalo Trace”.

This same migratory route was subsequently followed by influential explorers and legendary pioneers, including Daniel Boone, Lewis & Clark and many others looking for new opportunities and a better way of life.

The area developed a thriving community, taking advantage of the abundant limestone spring water and the perfect soil for growing grains of the utmost quality. It is from this that Kentucky Bluegrass region’s Bourbon-making heritage began.

Whilst it is very likely that alcohol was distilled on the Buffalo Trace site a good deal earlier, the official registration of still 113 took place in 1787. Within a short time the Distillery was shipping its whiskey down the Mississippi River, to be

enjoyed across the USA and around the world.

As technology developed, today’s modern distillery was born. In 1886 under E.H Taylor Jr, one of Kentucky’s original Bourbon aristocrats, the distillery became the first Bourbon producer to use a labyrinth of steam pipes to warm the warehouses in the winter, a major advancement in producing a high quality product.

The steam piping was particularly effective between November and March as whiskey stops expanding into the barrel at 50 degrees Fahrenheit. By releasing steam into the pipes and raising the air temperature the warehouse gained more ageing cycles; some say that this is equivalent to two additional years of ageing over an 8 year period. This innovation helped the distillery earn a worldwide reputation for producing the country’s finest Bourbons.

In 1897, at 16 years of age, the now legendary Albert Blanton started work at the Distillery as an office boy.

He was subsequently promoted to the Still House, Warehouse & Bottling Superintendent in 1900, before finally becoming the President of The Distillery in 1921. During his tenure he presided over the most apocalyptic period of spirit production, the American Prohibition.

The prohibition era ran from 1919 to 1933, however, the distillery’s existence was spared by the possession of a permit

Buffalo Trace is more than just a spirit or just a whiskey; Buffalo Trace is a celebration of its rugged history, its fight for freedom and independence. Inside each bottle is the essence of courage, a sense of adventure, a quest for the unknown and a thirst for discovery that was the embodiment of our ancestors who travelled west. 150 years later this proud legacy lives on as Buffalo Trace Kentucky Straight Bourbon Whiskey as we look to preserve the traditions of our ancestry.

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>>

>> Could you tell us about the

distilling process – any secrets you can share?

There are eight steps in the distilling process of Buffalo Trace, which is crafted in the time-honoured Bourbon tradition.

Milling: the process begins with finding the finest Kentucky and Indiana corn, selected rye and superior malted barley. The grains are then milled to exactly the right specifications and sifted to ensure that only grain of the right sizes are included in the recipe.

The proprietary mash bill – the exact proportions of each grain – is a trade secret.

Cooking: the limestone-enriched water is heated in one of the distillery’s three steam-powered pressure cookers.

Once the water reaches the proper temperature, the corn is added and cooked under pressure. As the corn mixture cools, rye slurry is added. After further cooling, malted barley slurry is added to the mixture. Once cooled to 64 degrees Fahrenheit, the mixture is referred to as a “sweet mash”.

Fermenting: the sweet mash is transferred to one of twelve 92,000 gallon fermenter tanks, where yeast is added along with a small amount of previously distilled mash, know as ‘set back’ – a hallmark of the ‘sour mash’ process. The soluble sugars in the mash are consumed by the yeast, producing

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alcohol and carbon dioxide. The mash then undergoes a natural fermentation lasting from three to five days. At the end of this period, the liquid is know as ‘beer’ and is around 7.5% alcohol by volume.

Distilling: the unfiltered beer enters the top of the beer still, while steam is pumped in from the bottom. As the steam encounters the falling beer, an alcohol-rich vapour is released. This is captured in a condenser tank, where it is converted back to a liquid. The raw spirit is then passed through a second still, known as a doubler, to create a crystal clear liquid that, by law, can be no more than 160 proof, 80% alcohol by volume.

For Buffalo Trace, the liquid is removed from the doubler at approximately 135 proof in order to preserve more of the flavour and characteristics of the grains.

Ageing: every barrel is crafted from sustainable American oak. Typically, only trees between 70 and 100 years old are chosen. Once charred, every barrel goes through a rigorous inspection to check for broken or cracked staves, open joints and excessive moisture content.

The Distillery proudly has the highest rejection rate of barrels of any distillery.

All the rejected barrels are subsequently recycled by the coopers.

Selecting: only the best Bourbon produced by the distillery is bottled as Buffalo Trace Kentucky Straight Bourbon Whiskey. Approximately 30-35 barrels of

aged whiskey are selected for sampling and review by the distillery tasting panel.

If any one taster rejects a sample, the barrel will not be used in that “marriage”.

Filtering: the approved batch of Bourbon is passed through a chill filtration process in order to extract any sediment or unwanted oils whilst retaining colour and flavour. By lowering the temperature of the Bourbon to below 30 degrees Fahrenheit the oil molecules and sediment combine to a size that enables filter screens to capture them and eliminates the opportunity for the whiskey to become hazy or cloudy.

Bottling: in the final process, the Buffalo Trace is reduced to bottling proof using water that has been purified through reverse osmosis. No colouring or flavouring is added and the Bourbon is carefully bottled and hand corked in the proprietary Buffalo Trace bottle to enable a last quality inspection before the shipping case is sealed.

As for a secret, the Buffalo Trace Distillery is now the only producer left that uses five recipes for Whiskey products – three rye Bourbon recipes, one rye whiskey recipe and one wheated Bourbon recipe.

What would you say are the brand’s major strengths?

Buffalo Trace is the world’s most decorated distillery and writers, enthusiasts

ultimate goal of ageing is to achieve the most rounded taste and this is governed by the length of maturation. In keeping with their belief that the Bourbon reaches the optimum balance between grain and barrel flavour at around eight years, the craftsmen at Buffalo Trace only include those barrels aged between eight and twelve years in the Buffalo Trace Kentucky Straight Bourbon selection process.

In addition, whilst all the whiskeys aged in Buffalo Trace’s rick warehouses excel in quality, certain areas produce the finest product. The fourth and fifth floors of Warehouse C and the fourth through to the sixth floors of Warehouses I and K produces the very best 8 to 12 year old whiskeys, and are reserved exclusively for making Buffalo Trace Kentucky Straight Bourbon. and spirits competitions around the globe have awarded more than 500 accolades to its brands. There can be no doubt that this tremendous success has been earned through the uncompromising dedication of Buffalo Trace’s craftsmen for well over 200 years – their passion for distilling, passed down for two centuries, is revered by experts worldwide.

Buffalo Trace Kentucky Straight Bourbon Whiskey has won 2012 Double Gold, San Francisco World Spirits Competition; 2012 Excellent Recommendation, Ultimate Spirits Challenge; 2011 Silver Medal, San Francisco World Spirits Competition; 2010 Silver Medal, International Wine & Spirits Competition; 2009 Double Gold, San Francisco World Spirits Competition; and 2008 Gold Medal, Los Angeles International Wine & Spirits Competition.

Buffalo Trace is the only single distillery to be recognised as ‘Distillery of the Year’

by Malt Advocate Magazine, ‘Distiller of the Year’ by Whisky Magazine and ‘Distiller of the Year’ by Wine Enthusiast Magazine.

Over its 226-year history, the Buffalo Trace Distillery has been privileged to win many awards but its designation as a United States National Historic Landmark is surely the crowning achievement. An award, which is only bestowed on 2,577 other properties in the country.

Bourbons. At any one time, there are more than 1,500 experimental barrels of whiskey ageing in its warehouses and periodically an experimental whiskey is bottled and sold on a limited basis. So there’s always something special on its way! Most recently, Buffalo Trace has released four different wheated recipe bourbons, which they put into the barrel for ageing at four different entry proofs.

In addition to our experimental collection, the Buffalo Trace Distillery has just announced the much anticipated release of Stag Jr. Bourbon, an uncut and unfiltered bourbon whiskey which is a younger version of the legendary George T. Stagg Bourbon, which was named Number One Spirit of the Year in 2012.

The interesting thing about George T. Stagg and indeed its younger counterpart is that they start out as the same mash bill as Buffalo Trace Kentucky Straight Bourbon Whiskey.

And of course, what we are most looking forward to is the release of the Antique Collection due out in October, which includes the likes of George T. Stagg (2011 and 2012 Number One Spirit of the Year), Thomas H. Handy (2013 World Whiskey of the Year) and William Larue Weller (2013 Second Finest Whiskey in the World).

Can we expect any special bourbons in the coming months?

Top quality ingredients are a cornerstone of any bourbon – what makes Buffalo Trace so special?

For over a century, the Buffalo Trace Distillery has been a pioneering leader in quality and innovation, constantly experimenting with recipes and barrel treatments to produce the world’s best

The Buffalo Trace Distillery believes the ageing process is the greatest factor in producing a truly outstanding whiskey. The

What are your most popular products?

Buffalo Trace Kentucky Straight Bourbon Whiskey and our much anticipated Antique Collection whiskeys (George T. Stagg, William Larue Weller, Eagle Rare 17 Year Old, Sazerac Rye 18 Year Old and Thomas H. Handy).

What do you think has been the driving factor behind the brand’s success?

Innovation and never resting on your laurels are key ingredients to being successful in the spirits industry, particularly the whiskey industry, which is an immensely competitive market in itself with a plethora of innovators and pioneers constantly vying against one another to create the best bourbons. The Buffalo Trace our unwavering dedication to quality and innovation is summed up

by Harlem Wheatley, Buffalo Trace Master Distiller, who in commenting on his lifelong commitment to producing the world’s best Bourbons said “the best Bourbon might not have even been made yet”.

Although Buffalo Trace continues to try.

Finally, what are you favourite years to enjoy?

Every year is a great year! The awards speak for themselves.

Buffalo Trace can be found in the UK’s leading bars and online at Master of Malt and The Whisky Exchange.

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E AT : Tom Aikens Restaurant, 43 Elystan Street, London

t a e r G

h s s i u t n i e r B M

Based on Elystan Street in affluent Chelsea, Tom Aikens Restaurant was established in May 2003 after Tom became the youngest ever British chef to be awarded two Michelin Stars at Pied Ă Terre. We visited his eponymous restaurant and were thrilled by his celebration of quality British ingredients.

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In January 2012, Tom Aikens Restaurant re-opened following the move towards a more Scandinavian style of fine dining and interior refurbishment. The result is a clean space with various oversized quotes across the grey walls; an innovative space clearly designed to echo the sophistication of the menus.

From the simple bespoke wooden furniture and a carefully choreographed collection of unmatched plates and china add to the sense of innovation.

Indeed, as the website proclaims (www. tomaikens.co.uk), “[it reflects] a focus on natural, organic materials and ingredients, they set the stage for a selection of dishes as arresting to look at as they are fascinating to taste”.

These ambitions were confirmed when in October 2012 the restaurant was awarded its first Michelin star and five AA Rosettes. Oenophiles have similar reason to celebrate given the restaurant’s 350 or so international bins, managed by Head Sommelier, Raphael Rodriguez.

the influx of ‘foodies’ after the fateful Michelin halo. Still, like it or loathe it, the stars are here to stay, with more UK restaurants than ever before vying to be on the list. Of course, Tom Aikens is no stranger to this world having risen to fame cooking under some of the world’s most renowned chefs, including Pierre Koffman (Le Tante Claire), Jöel Robuchon and Gerard Boyer at Reims.

At 26, Tom was the youngest ever British chef to win two Michelin stars as Head Chef at Pied à Terre.

Following this success, he opened up his own eponymous restaurant in 2003, followed by brasserie-style Tom’s Kitchen in 2006 and Tom’s Terrace, Tom’s Deli and a second Tom’s Kitchen site at Somerset House in September 2009. In June this year, he opened a 130 seater restaurant in Canary Wharf, specialising in modern British cuisine. As far as we’re concerned, the real deal is to be found in Chelsea.

On entering Tom Aikens Restaurant the Scandinavian influence is palpable –

Scandinavian style, British execution

The Michelin star is often a blessing, sometimes a curse. We have heard mutterings from long-time patrons of such restaurants who bemoan

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>>

Meringue and Aerated Sorbet (£15.00) to finish.

The Great British experience

>> much like at Dabbous – with its slate-like

walls and bespoke chairs. However, these expectations are well-and-truly fractured by the menu, which is delightfully British.

On our visit, we saw the imaginatively designed Eggs & Bacon (Poached and

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Fried Pheasant Egg, Chervil Cassonade and Garlic Soup - £22.00) to start, Turbot with Everleigh Farm Asparagus with Sorrel Emulsion and Pine Oil (£34.00) for main and Wild English Strawberries with Poached Fraise des Bois, Caramalised

However, based on the success of the television show, we were keen to try the ‘Great British Menu’, which at £75.00 per person, with £5.00 being donated to Comic Relief, seemed too good to be true. We began with an excellent Chicken Consommé that came with Poached Langoustine (Scottish, of course), Confit Egg Yolk and Sorrel, the latter of which makes a few appearances on the menu.

Next up was a very large, and perfectly cooked, Hand Dived Scallop served with Jasmine, Burnt Apple Puree and Pickled Tapioca. The humble scallop, such a fixture for menus at this level, was much as you would expect from a chef of Aikens’ stature; plump, juicy and well-suited to the Burnt Apple Puree.

The main course of the Tasting Menu

“Arguably one of Britain’s most talented chefs working today,Tom’s cooking is executed with flair, whimsy and confidence”. was a Loin of Rabbit with Roast Carrots, Black Pudding, Lettuce and Carrot Sauce.

Try as we might, we couldn’t think of a greater celebration of British ingredients than Chef ’s imagining of Rabbit with the traditional Roast Carrots served with the less-than-conventional Black Pudding. Much like the two previous courses, the flavours were exquisite, the cooking replete.

To finish, we were served a beautifully presented Coconut Panna Cotta with Poached Strawberries, Aerated Sorbet and Mint Syrup. A favourite of ours even in the humble confines of our own kitchen, the Mint and Strawberries were a perfect foil for the creamy Panna Cotta and a good match for the Coconut. As you might have

seen from the Great British Menu, the Aerated Sorbet was, quite frankly, a work of art and the taste more than matched its appearance.

Meticulously relaxed

The design of Tom Aikens Restaurant is almost impossibly random. From the unmatched plates to the assortment of quotations, there should be no illusions that this is a serious dining space. If the food was below par, such a space would feel contrived and crude yet, such is Aikens’ mastery of flavours and presentation, it all comes together in one magnificent jigsaw puzzle.

Arguably one of Britain’s most talented

chefs, Tom’s cooking is executed with flair, whimsy and confidence. The hallmarks, then, of a chef at the top of his game.

Dinner for two from the Great British Menu - £150.00 excluding wine.

For reservations, visit: www.tomAikens.co.uk or call: 020 7584 2003.

Tom Aikens Restaurant 43 Elystan Street London SW3 3NT

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S L E EP : The Ampersand Hotel, 10 Harrington Road, London

As one of South Kensington’s new contenders to the boutique throne, The Ampersand opened to great fanfare in the summer of 2012. Complete with a masterclass in successful branding, we were charmed by its funky design and oodles of special touches that made for a splendid getaway.

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BRANDING

BRILLIANT

The Ampersand’s unique concept is inspired by the capital’s world-famous museum district and the iconic ampersand symbol, which illustrates the hotel’s role in connecting its guests to the best of South Kensington. So says the hotel’s website (http://www.ampersandhotel.com/about-the-hotel) and we were pleased to see it live up to its own praise. Indeed, having worked closely with brand consultancy Goosebumps, from the interior design to the collections and curiosities, The Ampersand aims to unite its guests with the surrounding area through five themes of botany, music, geometry, ornithology and astronomy.

Originally built as a hotel in the late 1800s – called The Norfolk Hotel and which had 80 rooms, each with different fittings and furnishings – the hotel has been firmly brought in the 21st century with modern touches and unapologetic selfawareness. Part of the Small Luxury Hotels of the World brand and a fixture with London’s trendsetters, the hotel has similarly become famous for its ‘Bubbles and Cream’ Afternoon Tea, served with zest and gusto.

Neighbourhood design

There are 111 rooms at The Ampersand, each of which has been informed by the five central concepts of the ‘brand’. The Victorian values of discovery and wonder combine with a modern sense of playfulness to define all of the rooms and suites, from the pattern of the V&A’s costume collection, to the Science Museum’s planets and phials and from the Natural History Museum’s ornithological drawings to the drama and ceremony of the Royal Albert Hall. It is particularly canny that this eclectic style isn’t greater than the collective whole and it didn’t detract from the comfort of the room or, indeed, our overall experience.

We stayed in one of the Superior rooms, which are all inspired by music. Although quite tight by our standards, there was, it has to be said, enough space for a work area. In the bathroom, we had a walk-in shower complete with a blue Ampersand duck and toiletries by luxury London perfumer Miller Harris, whose packaging accentuated the overall branding.

We also enjoyed the complimentary Wi-Fi, tea and coffee making facilities and soft drinks.

Looking up the scale, the Deluxe Studios are botanically themed and longer-stay residents would surely appreciate the king-size beds and separate sitting area, which is large enough to relax with friends or spread out with work. A number of these rooms have TVs in the bathroom; those that don’t have the grander, freestanding baths in the rooms.

The Suites on the fourth and fifth floor are the hotel’s pièce de résistance. Inspired by geometry and with fantastic views of the London skyline, all of the suites reflect The Ampersand’s authentically British sense of whimsy. Each of the sleek suites has floorto-ceiling windows and a balcony among the eaves giving spectacular views. There is also a kitchenette with a microwave oven, a bedroom with a king-size bed, a separate sitting room, a freestanding bath and a walk-in shower or bath/shower combination.

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HIGH-END CHILDCARE

AT EXCLUSIVE HOTELS

The Hotel Nanny provides guests of exclusive hotels with bespoke nanny services.

Our packages allow guests to enjoy the best of both worlds - time away with their children and that all important ‘me’ time, whether it be to indulge in the hotel restaurant, enjoy the facilities or to attend a wedding reception. All of our nannies are CRB checked, rigorously interviewed and continually assessed by the agency to ensure that they provide the highest standard of service.

We provide guests with a flexible service and the complete piece of mind needed to enjoy their stay to the full.

For more information on our nanny packages, please visit our website www.thehotelnanny.co.uk or call us on 01666 504562

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All of the bathrooms in the Kensington Suites have integrated TVs. Furthermore, two suites can also be interconnected to Deluxe rooms, which is great for those travelling with families or large entourages.

Elegant yet relaxed

If you don’t fancy taking advantage of Kensington’s numerous bistros and bars, you’ll be pleased to hear that The Ampersand has its own share of excellent options. Downstairs at Apero, which was positively heaving on our Thursday night visit, there is a real neighbourhood feel reflected by the light and quirky space.

The restaurant has its own entrance, so it was perhaps no wonder that it was so busy but the service was excellent throughout. The food is relaxed and heavily influenced by flavours of the Mediterranean. Expect to find dishes like Black Leg Chicken served with Coco Beans, Carrots and Muscat (£14.00) and Salt Cod Brandade (£9.50) or the excellent Fettucine with Lobster, Saffron and Basil which was a bargain at £19.00.

Upstairs and just beside the hotel lobby is The Drawing Rooms, which acts as an all-day coffee, patisserie and light bite space where food and drink can be enjoyed any hour. Beyond the large windows of the room, you can look out

on the crowds of South Kensington over a relaxing glass of Champagne. The website describes it as ‘French finesse meets British style’ and we’d say that’s right on the mark.

Adjacent to Apero and under the Victorian brick vaults of the hotel is the Wine Room. With its polished basalt floor and oak banqueting table surrounded by

10 sturdy leather-bound chairs, the elegant and intimate ambience is ideal for a group of friends that want to enjoy private dining. The room unsurprisingly showcases the hotel’s red wine collection in an impressive floor-to-ceiling display that dominates an entire wall. If it’s not booked for private events, it operates under the same opening hours as Apero. >>

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>> Here to stay

If you fancy working off the previous night’s excess, there is a fully equipped gym with Technogym facilities including a bike, treadmill and cross-trainer. Similarly, if it’s not in use for private events, guests can also use the table tennis table in The Games Room, which provides another playful take on a meeting space. The shelves are lined with books and curiosities, making it an ideal ice-breaker for meetings and networking events.

In summary, The Ampersand is a triumph of successful branding delivered with professional flair.

Perhaps the biggest complement we can pay is that the whole endeavour feels effortlessly relaxed which, in turn, creates a very relaxing hotel in which to indulge in. Highly recommended, even if it’s just for Bubbles & Cream.

Double rooms start from £174.00 including VAT excluding breakfast.

For reservations, visit: www.ampersandhotel.com or call: 0207 5895895.

The Ampersand Hotel 10 Harrington Road London SW7 3ER

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Shopfitting Specialist Joinery Interior Decorating Electrical Contracting Architectural Metalwork

Tel: 023 9266 4341 info@aehadley.com

making design become reality

Hadley Shopfitters are experienced in creating world class interiors.

Including restaurants, members clubs, museums, library’s, hotels, public area’s, bars, VIP lounges and other related projects as main contractors or sub-contractors. Working with architects, designers and clients on complex refurbishment and fit-out projects. We master challenging timescales by co-ordinating all trades and always give the best value for the available budget and excellent customer service.

Our In-House manufacturing integrates traditional crafts with modern techniques for the finest quality, cost effective work.

Our skills in Bespoke Joinery, Solid Surfacing, Polished Hardwood, UV-bonded glass, Veneered inlays and “liquid metal” spray finishes are regular elements in our high quality fit-out joinery and specialist finishes work.

We are proud to have developed, manufactured and installed the bespoke furniture, banquette seating, bars, units and bespoke metalwork for the The Gilbert Scott Restaurant, St Pancras Station. We worked very closely with the designer and the main contractor to achieve the very high standard and unusual range of finishes for this excellent restaurant. A good example is the main bar and back bar which, though giving the appearance of being bronze, are actually a sprayed metal finish all carried out in-house.

Hadley Shopfitters www.aehadley.com

DRINK : Balblair

BALBLAIR

Highland Single Malt Scotch Whisky

Balblair Distillery is a Scotch whisky producer located in Edderton, Ross-shire, Scotland.

Having long-been a favourite single malt of ours, we caught up with the team to get the inside scoop on the beauty of Balblair.

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Can you begin by explaining the history of Balblair, perhaps drawing particular attention to the original ideas/concept behind the brand and its position in today’s market?

The Balblair Distillery was established in 1790 and is one of the oldest working distilleries in Scotland and the oldest working distillery in the Highlands. Balblair was founded by John Ross in 1790 and in 1824 his son joined the family business.

Today Balblair is positioned as a premium Single Malt Scottish Whisky. It is unique in that it is released in vintages as opposed to age statements which make each whisky very special. Balblair whiskies are only released when our Distillery Manager; John MacDonald believes them to be at the peak of perfection.

Could you tell us more about how your branding has matured over time?

Balblair Highland Single Malt Whiskies are premium Scottish whiskies. The branding represents the scenic and unspoilt

surroundings that the Balblair Distillery is set in. All Balblair whiskies are distilled by a team of just seven distillers using traditional production methods and we believe this tradition is reflected in our branding.

Could you tell us about the distilling process?

At Balblair we have a dedicated team of six distillers and we use traditional production methods to handcraft the whiskies using water from the local Cambuscurrie Bay. Every year, our Distillery Manager, John MacDonald, tastes, judges and selects the whisky straight from the cask. It is only at exactly the right moment, when the balance between the age and the character of the whisky is just right, that it is bottled. All of our vintages are at their absolute peak of perfection and each is hand-picked to represent the very best that the distillery has to offer. Balblair undertakes a slow process and produces only a limited amount which is the secret to its success!

What would you say are the brand’s major strengths?

The strength of Balblair Whisky lies in the fact that unlike so many other whiskies that are released in specific age statements, Balblair whiskies are exclusively vintage, distinguished in the year the whisky was laid down. The delicate distilling methods means each whisky is completely unique and unlike any other. There are no other whiskies that are distilled with such dedication.

Can we expect any special vintages in the coming months?

We will be releasing three new vintages, the Balblair 1983 (first release), the Balblair (1990) second release and Balblair 2003 (first release) all in time for Christmas. It is the first time that we have released three vintages at the same time so it is very exciting!

The Balblair 1983 has complex aromas, from warm scents of butterscotch and toffee, to fragrant vanilla. The Balblair 1990 has a medley of spicy and sweet aromas that are >>

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punctuated with notes of raisins, toffee and honey. And the Balblair 2003 is infused with floral notes and hints of citrus fruits, apricots and honey. Our new releases mean that there is a whisky for everyone this Christmas.

Top quality ingredients are a cornerstone of all award-winning single malts – what makes Balblair so special?

The water and barley that we use to create Balblair makes it so special.

Water: The water used by the distillery is an essential element in the production of Balblair. The Edderton flows down the tiny Allt Dearg burn from the surrounding hills. This soft, untreated water source flows through an open ditch to the distillery and key.

Barley: The malted barley used by Balblair is virtually unpeated.

Carefully ground through a Porteus mill, the malt is then mashed with the Allt Dearg burn water in a mash-tun to create the sugary ‘wort’. One mash will take over six hours to complete in a slow drain process. The wort goes on to traditional wooden washbacks, where yeast is added to start fermentation.

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What are your most popular products? Comment from John McDonald, Distillery Manager

Our whiskies are appreciated by everyone who tries them, however the 1997 vintage has been particularly popular this year. Balblair whiskies are released in vintages as opposed to their age, this year we released the second edition of the 1997. Whisky lovers enjoyed the first release of the 1997 and have all been waiting for the second release to hit the stores, this explains the success of the second vintage. The Balblair 1997 vintage is soft and very easy to drink which makes it a popular choice for all occasions.

range of whiskies we can offer. With five different vintages in our collection, each one perfectly suited for different occasions, it is hard to choose just one!

For me, it depends on the time of day, what I am eating and finally and most importantly the mood I am in.

The Balblair 2002 vintage is very smooth, I tend to enjoy it as an aperitif or a dramming whisky.

I enjoy the 1989 over a long evening, it’s certainly one I take my time with as it is very complex and has a longer finish. I find the 1989 goes extremely well with desserts, in particular crème brulée. The

vanilla and fruit flavours found in the 1989 vintage make this a beautiful food and whisky pairing, a very satisfying way to end your meal indeed.

Finally, I would say that the 1975 vintage is for special occasions, I enjoy this late in the evening, mostly after coffee.

The 1975 is certainly one to sit down with in front of an open fire and savour!

Balblair is found at all good bars and independent off-licenses. To buy online, visit: www.thewhiskyexchange.com or www.masterofmalt.com

What do you think has been the driving factor behind the brand’s success?

Balblair’s uniqueness and that fact that every vintage is timed to perfection and no vintage is the same is the driving factor behind its successes.

Finally, what are you favourite years to enjoy? Comment from John McDonald, Distillery Manager The great thing about Balblair is the

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AN ARMIT WINES PRODUCTION FEATURING

Sassicaia, Gaja and Ornellaia from Italy Domaine Arnoux-Lachaux and Sébastien Dampt from Burgundy Pierre Gimonnet et Fils and Gratiot-Pillière from Champagne La Rioja Alta from Spain - Gusbourne Estate from The UK TintoNegro from Argentina - Mulderbosch from South Africa Seresin Estate and Bell Hill from New Zealand Tahbilk from Australia and many more...

ANNUAL

TASTING 2013

Annual Tasting 2013

TR EET

Please join us at our spectacular film themed Annual Tasting on the 19th September. We will be showcasing a fabulous line up of wines from all over the world and you will have the opportunity to meet some of ourDRfavourite UR YL AN winemakers on the day.

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Date: Thursday 19th September 2013 Time: 10.00 – 4.00pm Venue: Entrance via: Covent Garden Piazza The Film Museum 45 Wellington Street Covent Garden London WC2E 7BN

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Nearest Tube: Covent Garden Nearest Station: Charing Cross RSVP: Rhian Rosser Tel: 020 7908 0620 Email: rrosser@armitwines.co.uk

www.armitwines.co.uk