Issue 15

MAGAZINE

Issue Fifteen

Suite Dreams

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

esdmagazine.com

at The Dorchester

PLUS:

Almeida • Mews of Mayfair • Camino Caorunn • Auchentoshan • In Nature Teas

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

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 321603 M: +44 (0)7842 628881 Email: laurie@esdmagazine.com

Editorial Assistants: Cordelia Rosa T: +44 (0)1223 321603 Email: cordelia@esdmagazine.com

Sarah Tadier T: +44 (0)1223 321603 Email: sarah@esdmagazine.com

Design Steve Watson - iDizine.co.uk T: +44 (0)7545 983 832 Email: art@esdmagazine.com

Operations and Finance Stuart McCreery T: +44(0)1223 321603 M: +44 (0)7710 802660 Email: stuart@esdmagazine.com

Sales Team T: +44(0)1223 321603 Email: sales@esdmagazine.com

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Having finally moved offices and ironed out all of the creases, we’re delighted to bring you our latest digital edition, packed with the hottest restaurants and brands.

Just in case you’re thinking we’ve abandoned our quest to find the ultimate hotels in the UK, as the front cover suggests, this edition represents a first for us with our extended feature on The Dorchester and its sublime Dorchester Suites. The last word in luxury accommodation as far as we’re concerned, these rooms don’t come cheap but are worth every penny as our review wholeheartedly attests to.

Those of you looking for a slightly more affordable treat would do well to get your phones out and book into any one of the three restaurants we reviewed this month. Indeed, Almeida, MEWS of Mayfair and Camino all offer excellent and affordable cuisine in ambient settings. Ideal then for your bank balances and taste buds.

Likewise our DRINK features this month combine premium quality with sensible pricing. Spirits fans should rejoice at the sight of small batch gin Caorunn and single malt whisky Auchentoshan.

Both hailing from Scotland and each as unique as their names suggest, we loved both in equal (or slightly too full) measures.

And those looking for a healthier fix would do well to order some authentic Chinese tea from In Nature Teas.

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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.

Laurie

CONTENTS Issue Fifteen

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NEWS

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EA T Almeida: The restaurant sits just across the road from the beautiful Almeida Theatre.

Its setting makes it perfect for pre- and post-theatre food and with the addition of Head Chef Robin Gill it’s sure to attract an even wider crowd.

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MEWS of Mayfair: Founded by London entrepreneur James Robson back in 2006, MEWS is split across four floors and the 18th Century building combines a lounge, cocktail bar, brasserie and the chef ’s dining room.

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Camino: Last week we decided to forget the wretched weather we’ve been having and get a taste of the laid back siesta warmth of España by trying out Camino in King’s Cross.

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S L EE P The Dorchester: The first of its kind in ESD, our indulgent feature length review is the perfect forum for one of the world’s finest hotels.

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DRINK Caorunn: Since launching as a super premium gin, the reception to Caorunn has been fantastic. We spoke with the team to find out more about this wonderfully drinkable gin.

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Auchentoshan: Pronounced ock-un-tosh-an, Auchentoshan is an authentic Single Malt, distilled three times and matured in the finest wood, producing a smooth and delicate spirit.

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In Nature Teas: A staggering 98% of Brits have never really tasted proper tea and so once they have tried a pure tea, it is difficult to go back to an inferior tea bag mix. In Nature have made it their mission to lead the revolution.

Advertising Index 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

NEWS

EAT Auction Against Hunger London Some of the restaurant industry’s biggest names, including Fay Maschler, Paul A. Young, Jay Rayner, Oliver Peyton, Jun Tanaka, and Hawksmoor’s Will Beckett, gathered at Shoreditch House earlier this month for an incredible charity auction for aid agency Action Against Hunger. Attendees were in generous spirits, raising almost £85,000 through a combination of live and silent auctions, donations, ticket sales and a raffle.

An indulgent meal for eight cooked in the winner’s own home by Angela Hartnett was the highest grossing lot, raising a whopping £6,500. A home cooked dinner party for nine courtesy of The River Café went for £5,900 and a day at The Waterside Inn, including a three-course supper and time in the kitchen with Alain Roux raised £5,500.

Guests were treated to a champagne reception courtesy of Champagne Taittinger and sustenance from Dirty Burger and Chicken Shop, as well as a host of KERB market traders including Fleisch Mob, The Healthy Yummies, Vinn Goute and Rola Wola. The party atmosphere continued into the early hours with Fay Presto’s magic tricks and live music from Gypsy swing ensemble Trio Manouche.

OBLIX at The Shard London Ten years ago Rainer Becker brought his modern Japanese cuisine, based on the informal izakaya style of dining, to London and introduced the robata grill to Europe. His Zuma and Roka restaurants have grown into a global success story with locations from South East Asia to the United States with Zuma New York scheduled to open early 2014.

Moving away from Japanese cuisine and culture for the first time in over a decade, Rainer introduces Oblix, a dual dining experience on the 32nd floor of The Shard, offering Oblix restaurant, and Oblix bar and lounge which will have live entertainment from 9pm onwards. Becker references a New York grill as the backdrop for the menu with dishes delivered in the Becker signature style of upscale, sophisticated, urban dining. Rainer explains, “Oblix offers a broad selection of dishes.

The menu at its core will be a mixture of grilled and classics, offering a light tasty cuisine that guests can enjoy daily”.

To head up the kitchen at Oblix, which will service both the 100-seat restaurant and 100 cover lounge and bar, Becker chose chef Fabien Beaufour. Beaufour began working in a professional kitchen at the age of 14 in his native Grenoble, France. Having worked and staged in some of the most acclaimed restaurants in the world, among them The French Laundry and Eleven Madison Park, Beaufour has developed a philosophy of cooking that mirrors Becker’s; quality, precision, and consistency.

Level 32, The Shard, 31 St Thomas Street, London, SE1 9RY Reservations: +44 (0)20 7268 6700 Email: info@oblixrestaurant.com Website: www.oblixrestaurant.com

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SLEEP Hotel Xenia South Kensington, London Xenia is an exciting new boutique hotel, complete with an innovative new restaurant offering. Evoluzione at Xenia will be the first UK establishment to embrace the innovative Cucina Evolution food concept – where Art Joins Nutrition – from Italy.

Pioneered by Italian nutritionist, chef and university lecturer Chiara Manzi, Cucina Evolution is centred on healthy eating principles, choosing and portioning ingredients carefully whilst cooking them in such a way that they maintain their intensity of flavour and nutrients without compromising the sumptuous tastes that are synonymous with Italian cuisine.

Evoluzione will offer delectable – yet healthy – dishes including ravioli, risotto and tiramisu, with menu choices available that come in at under 800 calories for three courses.

Situated in an artfully restored Victorian building, in addition to Cucina Evoluzione Xenia will incorporate 99 luxury guest rooms, The ‘Living Wall’ bar complete with its own garden terrace, private dining and events spaces, and a private wine-tasting room. With bold prints from Cole & Son complementing muted metallic backdrops and modern yet comfortable furnishings, the hotel’s interiors will mix the best of the building’s historic past with the latest in contemporary chic.

The Greek word for generosity and courtesy shown to those who are far from home, Xenia, and the team behind it will stay true to its namesake by demonstrating a passion for hospitality that is second-to-none.

Hotel Xenia, 160 Cromwell Rd, London, Greater London SW5 0TL, Website: www.hotelxenia.co.uk Reservations: 020 7373 3083

Kaspar’s Seafood Bar at The Savoy London The Savoy launched Kaspar’s Seafood Bar and Grill on Thursday 2nd May. Reservation lines are open, to make a booking please call 0207 420 2111.

Located in the heart of London with panoramic views of the River Thames and London landmarks, Kaspar’s Seafood Bar and Grill will offer an informal yet luxury dining experience, presented in an elegant Twenties-style setting. The vibrant new design will evoke The Savoy’s rich and glamorous past, whilst creating a sought after but relaxed dining environment, where Kaspar, The Savoy’s most famous four legged feline will reside.

Eager to adapt to the demands of the London food scene, Kaspar’s Seafood Bar and Grill will be an all-day dining affair, seven days a week restaurant serving a wide range of cuisine to satisfy all palates. A show stopping seafood bar will take centre stage, encouraging a dynamic and bustling atmosphere, seamlessly moving from a patisserie breakfast bar to lunch and dinner with a beautiful display of shellfish, cured and smoked fish to whet the appetite.

Reservation lines are open, to make a booking please call 0207 420 2111 Kaspar’s Seafood Bar, The Savoy, Strand, London WC2R OEU website: www.kaspars.co.uk

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DRINK Bowmore Tempest 4 Nationwide, UK Bowmore, Islay’s first Single Malt whisky, has announced the highly anticipated launch of Tempest 4. This complex and rewarding dram is nonchill-filtered and aged for a decade in first fill bourbon casks. A true product of its environment – wild, raw and untamed – each mouthful is as fresh as Islay’s bracing sea-air with wisps of peat smoke and sweet citrus. Less than 2,000 cases have been released worldwide, priced at £49.99 RRP in the UK, 55.1% ABV. As with each of the Tempest series of small batch releases, Tempest 4 presents subtle nuances whilst retaining Bowmore’s unique quality – perfect balance. Thanks to a decade maturing in the legendary No 1 Vaults, the oldest in Scotland, Tempest 4’s tastes more textured and fresh than many other Islay Scotches with a mouth-filling minerality and a long, salty finish.

Master Blender Rachel Barrie describes the dram as: “Effervescent waves of citrus and ocean spice, tempered by warm ripples of smooth vanilla and wispy smoke”.

“It’s like being out on a boat in the ocean waves, with bracing sea air, ocean spices and salty drizzle sharpening the senses and clearing the mind,” said Barrie. “As you get closer to shore, the bright sun breaks through the clouds bringing a satisfying warmth, rewarding you with sun-drenched fruit and vanilla sweetness”.

Completing the experience, Barrie suggests a unique food pairing that fuses sweet and savoury. “Vanilla ice cream, olive oil drizzle and a sprinkle of sea-salt served with mandarin and pistachio meringue”. n Tempest 4 is available now from all good whisky shops.

The Hutch Club at Quaglino’s Mayfair, London This summer sees the launch of THE HUTCH CLUB at QUAGLINO’S in Mayfair (www.quaglinosrestaurant.co.uk/the-hutch-club): a glamorous cocktail and jazz pop up bar which plays homage to the venue’s hedonistic spirit, which began when flamboyant host Giovanni Quaglino opened the doors to a beautiful, decadent society crowd in 1929.

Named after “Hutch” one of the most popular cabaret entertainers of the twentieth century who took London’s café society by storm. Legend has it that he created a stir by arriving at nightclubs with a white piano strapped to his chauffeur-driven car, dressed like an aristocrat and dazzled audiences with his brilliance.

THE HUTCH CLUB at QUAGLINO’S will be located in the depths of the iconic London venue from 1st June 2013 – 31st August 2013 and will boast an Art Deco inspired Martini Bar, a private Drinking Den and London’s first boutique alcoholic Popcorn Bar. As London’s first boutique alcoholic Popcorn Bar will be curated by gourmet popcorn connoisseurs Joe & Seph, who have designed an exclusive Gin & Tonic flavour with No 3 London Dry Gin for the club, among other alcoholic varieties to be paired with artfully crafted cocktails.

Guests will also be able to indulge in a delicious selection of alcohol-infused small plates priced at £5.50 per person per dish.

Dishes include Salmon Tartar with Vodka Jelly & Herring Roe; Oyster & Gin Soup with Lime & Coriander; Duck Breast with Cognac, Cherry & Chilli and Smoked Chocolate Ice Cream with Whisky Cream & Mandarin Popcorn.

Entry strictly by reservation only: The Hutch Club at Quaglino’s, 16 Bury Street, London, SW1Y 6AJ Contact 020 7930 6767 / thehutchclub@quaglinos.co.uk www.quaglinos-restaurant.co.uk/the-hutch-club

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EAT: Almeida, Almeida Street, London N1 1AD

Treading the

Boards

Islington is one of our favourite parts of London, except on match day. On those days, you can’t escape the hordes of football fans blocking the tube and turning peaceful Upper Street into Oxford Circus at Christmas. >> 9

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This is what we faced en route to the Almeida Restaurant & Bar last Wednesday. We were already late and the herd of beer swilling, McDonald’s munching bulls wasn’t helping. Fortunately, the battle was worth it.

A change in direction The restaurant sits just across the road from the beautiful Almeida Theatre. Its setting makes it perfect for pre- and post-theatre food, but with the addition of Head Chef Robin Gill and his menu of seasonal ingredients, it’s sure to attract an even wider crowd.

Robin’s career started at the luxurious La Stampa restaurant in his hometown of Dublin. He then moved onto stints at Michelin starred restaurants The Oak Room and Le Manoir au Quat’Saisons, as well as Alfonso on the Amalfi Coast, Noma in Copenhagen and Frantzen in Stockholm.

In 2008, Robin joined D&D London the company responsible for over 30 top restaurants in London, Paris, New York and Tokyo. He was soon appointed Head Chef of Sauterelle in Royal Exchange, a role he describes as challenging, but amazing.

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At the end of last year, he took over at Almeida and started developing a new supplier-led menu, launched this month.

When speaking to Robin, he described his love of British food and simple dishes that focus on three or four key ingredients – clearly the concept of his menus.

selected by the in house sommelier, with a particular focus on French grapes. We ordered Argentinian La Flor Sauvignon Blanc 2011 for £33 a bottle. Our choice wasn’t the cheapest, but it certainly wasn’t the priciest, with one bottle of red coming in at £105.

Smart, sophisticated dining

Seasonal ingredients with a focus on flavour

The restaurant is made up of a large, bright dining room populated by white clothed tables that overlook the open kitchen. Colourful paintings hang on white walls, the floors are stripped back to reveal honey wooden floorboards and there’s a long bar near the entrance serving cocktails by Mixologist Miguel Trindade. All in all, it feels smart and sophisticated.

When it comes to the prices, Almeida can be expensive or very reasonable.

Three courses from the a la carte menu could set you back around £40 without drinks or tip, whereas three courses from the set menu costs just £20 with a glass of wine. We were lucky to sample dishes from both, so we can confidently say that the standards remain high throughout.

The extensive wine list is carefully

We were keen to try as much as possible, starting with four starters from the a la carte menu - Almeida charcuterie (£9.50), smoked eel (8.50) and two very different salads, one made up of beetroot, winter leaves, fresh goats curd and roasted pumpkin seeds (7.95), and the other mixing baked salsify, toasted walnuts, celery and cashel blue (9.00).

Everything was rustically presented in sea green bowls – something Robin introduced to steer Almeida away from being too ‘white table clothy’. The salads proved simple ingredients needn’t be boring if paired intelligently. On a personal note, they also proved I could enjoy celery – something I never thought possible. Equally interesting was the eel, with its tender white meat, punchy horseradish and crunchy Kohlrabi – a

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funny looking root, sometimes described as ‘vegetable sputnik’.

The charcuterie included moreish ham and rabbit house terrines, a slightly watery pate, cured hams from Pico di Salumi and farmhouse bread. The salami was the star of this platter, made by a local Italian man called Luca who matures the meat here in London.

Moving onto the set menu starters, we began with warm Severn & Wye smoked haddock baked with leek and Montgomery cheddar, which was heartwarming comfort food, especially when dunked with bread (a suggestion by friendly floor manager Adrian). Following this, we enjoyed Venison Ragu topped with a hen egg, Jerusalem artichoke and chicory. The dish was strongly flavoured and immensely satisfying.

We also had venison for our main a la carte course, this time served as a steak with baked earthy beetroot, pickled pear and hispi cabbage (£24). Robin explained that the restaurant buys venison in its

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entirety, using different cuts for different dishes. For me, this was by far the best course of the night. The venison was delightful – perfectly rare, it quite literally melted in my mouth.

The Cornish Pollock with potato brandade, sprouting broccoli, caper and mussel butter was available on both menus, coming in at £19.50 if ordered a la carte. The capers and mussel butter complimented the fish, resulting in an intense flavour, softened by the potato.

In between our multiple dishes, we were given a portion of the restaurant’s homemade Guinness bread. Its flavour was akin to a fruitless malt loaf, so it unsurprisingly tasted delicious when smeared with creamy butter. A lovely interlude.

A fitting end to the feast Moving onto puddings, we started with a portion of warm poached Lincolnshire rhubarb, apple, walnut crunch and rhubarb ice-cream (£6.50). A rhubarb

lover’s dream – aromatic, intense and pleasantly crunchy.

Next we tried the star anise burnt cream, caramelized Satsuma and cocoa mousse (6.50) and chocolate truffles with grapes and yoghurt ice-cream (£7). Both were tasty, but the rhubarb was by far the most memorable.

So long as we check the Emirates Stadium match fixtures first, we’d definitely go back to Almeida. It’s certainly in good hands with Head Chef Robin, so we have faith that the restaurant will continue to go from strength to strength.

Almeida, Almeida Street, London N1 1AD Website: http://www.almeidarestaurant.co.uk/ or call: 0207 354 4777 for reservations.

Style. Quality.

Function.

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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Suite Dreams E LAT / SLEEP / D RI NK Xxx Lane, London W1K 1QA S E EP: The Dorchester, 53:Park

Xxx

One of the iconic hotels of the world, The Dorchester occupies an impossibly perfect location on Park Lane with glorious views over Hyde Park and London. We visited one of the Dorchester Suites and enjoyed the most replete stay imaginable.

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Can a room ever justifiably be worth £3,800 per night? If you’re thinking about treating yourself to a night in one of the Dorchester Suites then that’s around the minimum you can expect to pay.

Yet from the moment we set eyes on The Dorchester it is clear that this is not just your average five star hotel.

The parade of supercars parked outside set the scene perfectly for the glamour and decadence inside. Ushered through the revolving doors by the courteous team of porters outside, there is an immediate scent of freshly pruned flowers, which are as pungent as they are beautiful.

Park life To our delight, we have been upgraded to one of the recently refreshed Dorchester Suites, which the website quite rightly proclaims as ‘the pride of The Dorchester’. At approximately 1,333 square feet, all come fitted with beautifully decorated large sitting rooms and capacious dining tables, making them perfect for relaxing and elegant in-room dining. The Suites feature marble ensuite bathrooms that are luxurious and spacious with natural daylight, integrated flat screen televisions and Aromatherapy Associates toiletries.

The baths are so deep – apparently the deepest in London - that they would feel more at home in a luxury spa and the water is another story all together. Specially filtered, both the rainfall showers and bath use filtered water that dispenses silky-smooth water – if you can drag yourself away from

this ridiculously indulgent experience there is whole host of delights awaiting discovery in the bedroom.

Larger than the majority of studio flats, the bedroom area has enough storage space for a yearly visit; an integrated window seat; a Chaise Longue; four poster bed and a separate

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arm chair. There are also two mini bars, stocked with just the right amount of fine wine, champagnes and spirits for any respectable party. Frankly, these are Suites that demand to be enjoyed for the long-haul.

Classic elegance Staying true to the hotel’s classic English residential style, the newly refurbished Suites have been designed to fuse contemporary comfort with the timeless glamour and heritage associated with The Dorchester. Indeed, commenting on the project, Alexandra Champalimaud, President and Principal Designer of Champalimaud, said: “I have always been fascinated by the way the English live

in their homes and wanted to capture that certain quirkiness found in beautiful English properties, whilst building on the history and quintessentially British nature of The Dorchester”.

Echoing the hotel’s 1930s origins, the entire property has a wonderful mix of contemporary amenities and charming history. Guests entering the hotel are greeted with the stunning catwalk of The Promenade, which stretches the same length as Nelson’s Column.

Refurbished by Thierry Despont in 2005, The Promenade boasts a series of rich and intimate spaces perfect for people watching and enjoying afternoon tea. On our visit, we chose to enjoy a glass of Billecart-Salmon Rose at the bar whilst

the live band played jazz.

As we floated around the hotel, we were continually struck by the sense that the majority of guests had either been many times before or were permanent fixtures. “It is like coming home,” is what one of the guests intimated to us over dinner at The Grill and it is easy to echo his sentiments. For nothing is too much at The Dorchester. Regular guests stay for months on end and it is surely a barometer of one’s taste to have enjoyed an extended stay in this most British of institutions.

A taste sensation With five restaurants and all manner of places to sip a cocktail, The Dorchester’s

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award-winning food and beverage offering is spearheaded by the almost impossibly good three Michelin starred Alain Ducasse at The Dorchester. Directed

by Executive Chef, Jocelyn Herland, Alain Ducasse’s cuisine is interpreted with a refined approach that consistently champions seasonal produce, much of which is sourced from leading British and French suppliers.

Having dined in the restaurant a couple of weeks before our overnight visit, the restaurant is, much like the hotel, extraordinary. The perfect place for a power lunch or a romantic treat, the private dining and Tasting Menu’s are a must try experience (the signature Baba au Rhum is worth a visit in its own right).

Reservations are available by calling 020 7629 8866 and we’d highly recommend booking in advance.

If you’re in the mood for some celebrity spotting and endless parties then China Tang has you covered. Founded by Sir David Tang – he of the iconic China >>

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Club in Hong Kong and its affiliate clubs in Beijing and Singapore – China Tang offers some of the finest and most authentic Cantonese food outside of China. Menus do not hold back on classical recipes and all dishes, including the signature Peking duck are prepared with the freshest ingredients and traditional spices (thankfully with no MSG).

In addition to the restaurant, China Tang features an impossibly cool bar that offers a list of classic cocktails, which can be ordered to accompany the dim sum menu that is served all day. Rather playfully, we thought, the restaurant also offers diners three private dining rooms – Ping, Pang and Pong! Reservations are advised for the weekends and can be made by calling 020 7629 9988.

On this occasion we dined at The Grill, which boasts home-grown British cuisine in a relaxed setting.

We opted for Chateaubriand, which was the only disappointment of the entire stay, being a little on the rare side of medium rare. Despite this momentary blip in an otherwise flawless experience, the Head Sommelier, Jason McAuliffe, recommended some excellent wines to accompany our meal, which more >>

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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

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than made up for the below par beef. We were also told that true steak connoisseurs might venture over the road to The Dorchester’s younger brother, CUT at 45 Park Lane, the latest in Wolfgang Puck’s global takeover.

Forever and ever After the indulgences of the night before, we were glad to work off some of the calories at The Fitness Studio and, although we didn’t have time for a treatment, the Spa looked every bit as impressive as one would expect (unique aspects include a chandelier of South Pacific pearls and an indulgent Spatisserie with the ethos: ‘a little bit of what you love is good for you’).

We could, quite frankly, write thousands more words of effusive praise but that is not what The Dorchester is all about.

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It is quietly brilliant, everything works. From the coma-inducing mattresses to the spa-like baths and showers, this is a hotel for very special occasions or, if you can afford it, your second home in London.

Can one night ever be worth £3,800 per night? At The Dorchester, the answer is a resounding “Yes!” The Dorchester Suites start from £3,800 including breakfast.

Call 020 7629 8888 for reservations.

The Dorchester Park Lane Mayfair, London W1K 1QA Visit: www.thedorchester.com

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DRINK : Caorunn

SMALL BATCH SCOTTISH GIN As a super premium small batch gin, Caorunn is making waves in the UK with its focus on quality ingredients and signature smooth taste. We spoke with the team to find out more.

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Can you begin by explaining the history of Caorunn Gin? Inver House Distillers has 5 single malt distilleries in the Scottish Highlands. One of our distillers, Simon Buley is also a gin connoisseur and for a while he had played with the idea of making a truly Scottish gin at our working malt whisky Distillery in the Speyside. He wanted especially to use the ancient skills and recipes of spirit making and to harness the uniquely pure Scottish water of the surrounding Haughs and the age old botanicals that grow on the hills around Balmenach Distillery.

Simon became our Gin Master and we set up a gin plant with our unique Copper Berry Chamber that was made in the 1920s in the United States. These round berry chambers were used in the perfume industry at that time.

Your branding looks fantastic – what kind of approach did you take to design and execute it?

The branding/packaging brings to life our 5 Celtic botanicals and Scottish root.

Caorunn (pronounce ka-roon) is the Gaelic name for Rowan Berry, one of our 5 Celtic botanicals, the soul of our gin.

The five sided bottle and the five pointed star on the bottom represent the 5 botanicals and they are echoed in our asterisk device as well. The botanical

graphic was inspired by Celtic knots and Scottish Art Nouveau.

Could you tell us about the initial reception to the brand and how you’ve built on it?

Caorunn is a niche brand with super premium price. We launched it with a seeding strategy, targeting top end ontrade accounts and knowledgeable spirit specialists. The reception was fantastic; whoever tried Caorunn loved the taste.

Bartenders appreciated its versatile and balanced taste; none of the botanicals was overpowering and worked very well in cocktails. The support of the on-trade community was crucial to introduce Caorunn to consumers, to recommend its unique serve G&T with red apple and wide range of cocktails. Consumers appreciated its smooth, dry and clean taste with fruit and flowery notes, sweet touch at the end. After the initial success in the on-trade and reassuring feedback from all levels we launched the brand in top en off-trade accounts and chains.

Premium gin is booming in the UK at the moment – what would you attribute this to?

Cocktail culture is booming and gin is a very versatile cocktail ingredient.

The gin category is exciting with all the boutique brands introducing unexpected

botanicals. Drink connoisseurs are always looking for something new and appreciate the knowledge, expertise that is required to create new botanical mix and artisan gin brands.

What would you say are your three major strengths?

•Aromatic taste • Unique, hand-picked botanicals from the surrounding hills • Handcrafted by one single person, the gin master, using a unique, antique Copper Berry Chamber (we own 2 of the 3 existing berry chambers in the world)

What are your most popular markets?

The UK is currently our strongest market and we’ve identified the USA as our second focus. However, Caorunn is still an emerging brand across the ocean.

Quality ingredients and production are clearly integral to Caorunn – how have you ensured this as business has increased?

The surrounding hills provide plenty bog myrtle, rowan berries, heather and dandelion. Coul Blush apple which is a rare Scottish apple is a more challenging, but we planted enough trees around the

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“The five-sided bottle and the five pointed star on the bottom of the bottle represent the five botanicals and they are echoed in our asterisk device as well”. >>

distillery and warehouses to ensure future apple supply.

We also own another copper berry chamber that can be set up once the quantity requires.

What is the thinking behind producing small batch gin?

In case of Caorunn gin the production process is overlooked by one single person. Simon Buley, Gin Master, is responsible for sourcing the best botanicals from the surrounding hills.

The production process lasts about 7-8 hours and in the meantime he doesn’t leave the gin plant. Simon has to make sure that the vaporiser is running at the ideal temperature.

Once the spirit vapours pass through the copper berry chamber and cooled down, he has to check (tasting & nosing) and makes sure that we use only the highest quality spirit which is rich in aromas and flavours. The rest goes through the infusion process again.

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

We’d say our unique brand story with provenance and depth, excellent product with unique flavour, and focused launch strategy.

Finally, where would you like to see Caorunn in 12 months time?

We’d like to see Caorunn as the second best super premium gin choice after Hendrick’s.

Caorunn is available in leading style bars. You can find it at selected stores including Waitrose, Harvey Nichols, Harrods, Fortnum & Mason, Spirited Wines, The Whisky Shop, Peckham’s Scotland and selected independent spirit specialists. To order online, please visit: http://shop.caorunngin.com/

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E AT: Mews of Mayfair, 10 Lancashire Court, New Bond Street, W1S 1EY

British Brasserie & Bar

Founded by London entrepreneur James Robson in 2006, Mews of Mayfair combines a lounge, cocktail bar, brasserie and the chef’s dining room. We went along to get a taste of Mayfair for ourselves.

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Lancashire Court is one of central London’s best-kept secrets. Made up of narrow walkways, bustling restaurants and plenty of outside seating, it feels miles away from nearby Regent Street, New Bond Street and the hell that is Oxford Street.

A taste of Mayfair One of the courtyard’s restaurants is Mews of Mayfair, founded by London entrepreneur James Robson back in 2006. Split across four floors, the 18th Century building combines a lounge, cocktail bar, brasserie and the chef ’s dining room. And it’s in the brasserie, where we lay our scene.

When we arrived, the glamorous maître d’ showed us upstairs, put our coats away and walked us to our table.

The busy room felt very French, with its wooden furniture, pressed flowers,

maps and inked drawings hanging on the walls, jugs of daffodils brightening up each table and a large open bar at one end. It’s certainly a far cry from the previous décor of white tablecloths and upholstered chairs.

We were soon welcomed by the charming Assistant Manager Gregory Lakatos, who recently joined Mews of Mayfair after a long stint at trendy Shoreditch bar Lounge Lover. Gregory insisted on a glass of Veuve Clicquot Brut NV (£16) to start (we weren’t complaining), before taking us through the menu.

Sustainable commitment Split into nibbles, starters, mains, grills, sharing plates, light bites, sides and pudding, on the back of the menu there’s a map of Britain that indicates the source of each ingredient. It also highlights the

restaurant’s commitment to sustainably sourced, local produce.

The extensive menu was taking time to navigate, so we were pleased to go with Gregory’s recommendations, starting with four starters – Devon Crab Mayonnaise (£11), Hand Dived Rye Scallops (£12.50), Scrambled Hen Eggs (£16) and Laverstoke Farm Buffalo Mozzarella (£9). All washed down with the Mews House White (a South African Chenin Blanc at £6.50 a glass).

Starting with the crab, it came with a couple of pieces of toast and a handful of mixed leaves, served on one of the restaurant’s rustic blue pottery plates.

The mayonnaise was light and in no way greasy, subtly dressing the crab without fighting with its intense flavour.

The scallops deserve their own paragraph. Dotted around the plate, the huge, delicious morsels were paired with

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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.

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

>> cauliflower puree, roasted penny buns

(a type of mushroom) and sultanas. The sweetness of the sultanas enhanced the equally sweet scallops, and the cauliflower provided a necessary hint of savoury.

An unusual combination that worked brilliantly. By far the best dish of the night.

Living up to its reputation Moving onto the scrambled eggs, they were creamy and deeply flavoured thanks

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to the generous truffle shavings on top. we’re already a big fan of Laverstoke Farm Buffalo Mozzarella, which lived up to its reputation, even though the tomatoes lacked the intense flavour we’d hoped for.

We were already feeling pretty stuffed, so asked for a breather before our main courses – an 8oz fillet steak (£24), served with a glass of Chateau La Claymore (£11), and a whole seabass (£27), enhanced by the refreshing Albarino

“Pazo Barrantes” Spanish wine (£11).

The steak came from the Lake District, dry aged for a minimum of 35 days and cooked in a famous Josper Grill. Served medium, it still a lovely streak of pink in the middle and each mouthful melted like butter. We had chosen a sweet Port & Stilton sauce, which came in a jug for portion control.

The seabass had a beautifully delicate flavour, covered in lemon, mixed herbs, sweet, juicy tomatoes and caramelised onions. It also went very well with our sides of wilted spinach (£3.50) and Mews Champ (£3.50) – a house speciality of crushed potatoes, sundried tomatoes and grilled cheese. Proper comfort food.

Before we moved onto pudding, it was time for cheese. Two chunks of Stilton,

some crackers and a glass of 1979 Don PX Gran Reserva sherry (£47 a bottle) appeared in front of us. Gregory told us to take a bite of Stilton, a piece of cracker and a slurp of sherry. We did, and the result was just as he predicted – a taste explosion.

Our desserts came in the form of Sticky Toffee Pudding with toffee sauce and vanilla ice cream and Blueberry Cheesecake, both at £5. The Sticky Toffee Pudding was lovely, but the cheesecake stole the show. Following the Head Chef ’s mother’s recipe, it was

incredibly light and quite possibly the best cheesecake I’ve ever had.

To accompany these delightful dishes, we had a glass of Hungarian dessert wine, Tokaji Aszu 5 Puttonyos (£12.50).

According to Gregory, only two great things came out of Hungary – the wine we were drinking and him. Well, he was certainly right about the first thing as each sip tasted like nectar.

Gregory was clearly concerned we hadn’t had enough to eat, so gave us homemade Turkish delight just for good measure. A fitting end to a decadent feast.

Mews of Mayfair isn’t cheap, but you’ll certainly leave feeling like you’ve had your money’s worth. We met some regulars during the evening, who attributed their serial dining to the friendly, attentive staff, delicious food and buzzing atmosphere.

We couldn’t agree more.

Mews of Mayfair, 10 Lancashire Court, New Bond Street W1S 1EY Reservations: 020 7518 9388 or visit: www.mewsofmayfair.com

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DRINK : Auchentoshan

Pronounced ‘ock-un-tosh-an’, Auchentoshan is an authentic Single Malt favoured by whisky connoisseurs the world over. We caught up with the team to get a glimpse into the distillery’s rich history and exciting plans for the future.

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You have an impressive history dating back more than 180 years.

How has this heritage helped the whisky to evolve?

Auchentoshan, pronounced ock-un-toshan, is an authentic Single Malt, distilled three times and matured in the finest wood, producing a smooth and delicate spirit.

It is truly unique in that it is the only distillery to use a third still in the whisky making process. This third distillation takes the new spirit to 81.5% ABV making it the highest distillate of any Scottish distillery. The result is a light and delicate single malt of unmistakable smoothness thus making it highly versatile.

Steeped in over 180 years of history, Auchentoshan is a single malt whisky that challenges perception; it is a complex, modern expression of a classic Single Malt Whisky - ‘The Modern Classic’.

Auchentoshan Three Wood is complex and has versatility, both resounding factors in its global rise to ‘cult’ status amongst leading mixologists and chefs.

We love your branding – how was it conceived and what kind of approach did you take to execute it?

Thank you! We re-designed our packaging and bottle design back in 2008 in a radical move away from the former more traditional design. The design embraces Auchentohsan’s traditional heritage with the use of a thick base

bottle to keep its weight and premium status, while the oval bottle shape is more simple and stylish to easily hold in one hand. The design, which compliments the soft, delicate and zesty taste profile, was launched to attract a younger and wider audience of emerging malt consumers.

Could you tell us about the initial reception to the brand in the UK and how you’ve built on it?

We have always enjoyed a good reception as smooth and delicate Lowland malt. The brand packaging was updated in 2008 to a more contemporary feel. This no doubt helped engage a younger consumer.

The new design increased impact on shelf and on a back bar. We continue to drive forward with our contemporary look and feel but still communicate our authentic brand cues given we have been around since 1823.

There is a lot of buzz about premium whisky in the UK at the moment – what would you attribute this to?

Today’s male consumer continues to have a growing thirst for products with heritage and authenticity. He wants to appear educated and refined which comes from having knowledge and confidence in the products he consumes.

He enjoys the challenge of Single Malt Whisky as it adds to his image as a slightly rugged yet refined gentleman and

there is a back story of heritage that he wants to learn about and can then tell others.

The cocktail scene continues to thrive and evolve in the UK - this in turn creates a buzz around premium spirits used in the leading cocktail bar menus.

Auchentoshan Three Wood has gained cult status amongst bartenders used for its versatility in both long and short cocktails.

Triple distilled and matured in American bourbon oak; Auchentohsan Three Wood whisky is finished in Spanish Oloroso and Pedro Ximenez sherry casks. The result: a Lowland single malt whisky rich with dark fruits, thick butterscotch, roasted hazelnuts and the signature smooth, delicate, Auchentoshan taste. The Three Wood is a rich, complex whisky with incredible toffee and sherry oak flavours.

Speaking of Three Wood – this year we have launched the second Auchentoshan Switch - a transcontinental bartender competition that will name two outstanding mixologists, one winner from UK/Germany/Sweden and one from the US/Canada, who will “switch” continents for two weeks to work in two of the top bars in the world.

The North American winner will come to The Nightjar in London while the European champion will go to The Dead Rabbit in New York City.

To enter Bartenders are simply asked to upload an image and recipe of their unique Auchentoshan Three Wood cocktail at auchentoshanswitch.com by

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12 July 2013. Auchentoshan Three Wood, the award winning, triple distilled Single Malt Whisky is matured in three casks (North American Bourbon, Spanish Oloroso Sherry and Pedro Ximenez Sherry) to give it its complex and smooth flavour.

What would you say are Auchentoshan’s three major selling points?

1. Our unique triple distillation process.

Auchentoshan is the only single malt in Scotland to triple distil every single drop. Due to the triple distillation Auchentoshan has the highest distillate of New Spirit in Scotland at over 80% ABV. 2. Our wood.

Due to triple distillation our New Spirit is at its optimum to absorb each and every flavour from the cask, making the wood maturation more effective.

3. O ur taste.

The result of our distilling process and our wood maturation is a smooth, delicate tasting malt.

What are your most popular whiskies?

Auchentoshan Classic and Auchentoshan Three Wood.

Quality ingredients and production are clearly integral to Auchentoshan – how have you ensured this as business has increased?

Since our inception in 1823 we have taken pride in our whisky making process. Auchentoshan is the only single malt in Scotland to triple distil every single drop. This process that is more time consuming and expensive, but worth it.

We also pride ourselves on our rigorous wood policy. Our oak casks have a huge influence on flavour – so we spend a lot of time and money selecting them. We use casks that held bourbon, sherry or fine wines – each lending its own unique flavour.

Finally, where do you see Auchentoshan in 12 months time?

Auchentoshan Three Wood has gathered cult status within the on trade and we see that only increasing over the next 12 months especially with our Auchentoshan Switch competition gathering pace.

Visit: http://www.auchentoshan.com/.

Auchentoshan is available at all good independent spirits retailers and online from www.masterofmalt.com and www.thewhiskyexchange.com

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EAT: Camino, Kings Cross, London N1 9FD

CAMINO

The Life, Soul and Tastes of Spain

Last week we decided to forget the wretched weather we’ve been having and get a taste of the laid back siesta warmth of España by trying out Camino in King’s Cross.

Spanish style This Spanish style tapas bar is one of three in London and is the flagship restaurant. Opened in 2007 the restaurant soon expanded to include Bar Pepito, London’s first ever dedicated sherry bar. We can vouch that on a Friday night that place is heaving, with people propping up the tactically positioned empty barrels, cheering, drinking and even singing. All in true fiesta style.

The bar leads through in to the restaurant, which has a very stylized interior harping to a Spanish hacienda with the mosaic tiling on the floor, the dimly lit alcoves and the empty bottles of Spanish Olive Oil lining the shelves.

We were slightly disappointed not to see any jamóns hanging from the ceiling but we’re assuming that is to prevent any of the raucous crowd next door getting any ideas… Décor aside, the evening was a very pleasant one with lots of jovial laughter, a very friendly Spanish waiter, a

delicious bottle of Tempranillo and topnotch tapas.

Traditional tapas The inspiration for the food and the restaurant chain comes from co-founder Richard Bigg who has visited virtually every part of Spain, driving around in his van or as the Spanish call it, his camino.

The menu caters for those on a budget and for those not on a budget. We noticed there were certain tapas with an asterisk next to it. The asterisk referred to the fact that you could say autopista to the waiter, meaning motorway in

Spanish, this is a nice touch for the busy professional needing a quick refueling during a grueling day.

As we were not in a rush we couldn’t decide between the extensive choices, so like all annoying customers we asked our friendly waiter’s advice. He had obviously done this before because he straight away picked out a couple of traditional tapas, a couple of tapas with a modern twist, a vegetable tapas and of course some jamón. My stand out tapas was the monkfish wrapped in Serrano ham with olive oil mashed potato, the meaty monkfish combined with the salty

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puréed tomato. In hindsight we decided it was an error to get the Manchego Salad, purely because the salad used up valuable stomach space that could have been used for other much more calorific and enjoyable foods.

The star of the show

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ham covered in a yellow sauce whose ingredients I can’t remember, only that it is known as ‘Tio Pepe’ sauce, which must mean it has sherry in it or it was concoted by uncle Pepe, but who even cares as it was delectable.

This was closely followed by Camino’s

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signature dish the Presa Ibérica. We can’t forget to also mention the Garlic Gambas, which arrived at the table sizzling in a mini pan and once cooled down sufficiently, melted in your mouth. The ‘Pan con tomate’ is always a winner, lightly toasted fresh bread with seasoned and olive oiled

This was all washed down with a bottle of fruity Tempranillo, which brings me to the all star, all Spanish wine list. The list includes the classic Spanish aperitif, Sangria, a range of characterful wines from less familiar regions and a handful of superb Riojas. There is also the selection of Andalusian sherries that can be enjoyed in the restaurant and not only in Bar Pepito. The list has won a few awards and is as much as an attraction as the whole suckling pig you can order as long as you give 48 hours notice.

Camino’s menu is the brainchild of Basque born and bred Head Chef, Nacho del Campo, he combined Richard’s discoveries with his knowledge of Spanish cooking to come up with the dishes, that he changes seasonally. We left the

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restaurant sated and happy, craving the cobbled streets of Spain’s rural towns and a siesta.

With Bar Pepito being such a success it is little wonder that Mr Bigg has decided to open the UK’s first Cava Bar. Cava, previously hindered with being the poor man’s champagne, is now being appreciated in its own right and not only because it’s cheaper than champagne.

We think Camino San Pablo Cava Bar will be a huge hit. Opened in May, this place has the laid back Spanish fiesta feel, a crow’s nest DJ booth, tapas bar snacks and bubbles! What’s not to like? Now all we need is some sun…

Camino, 3 Varnishers Yard, The Regent Quarter, Kings Cross, London N1 9FD Reservations: 020 7841 7331 or visit: http://camino.uk.com/

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DRINK : In Nature Tea

In Nature Teas for life Having enjoyed a successful year, In Nature supplies some of the UK’s finest and most authentic leaf teas. We spoke with the team to find out more about their range of new teas and unique philosophy.

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Can you begin by telling us what you’ve been up to over the last year?

It has been a really busy time for us at In Nature as we have expanded our range of teas and honeys to include a range of seasonal, raw and wild honeys and four new teas: The Red Rose, Tibet Spring, White Moon and Autumn Breeze.

We’ve also spent a lot of time expanding our social media outlets, allowing us to communicate directly with our fans.

You are obviously looking to expand this year – what have been the major factors behind this growth?

I think it’s fair to say that now lifestyles are busier and more stressful, people are starting to become more aware of their health and what they are putting

into their bodies, now opting to choose quality products, instead of simply whatever is cheap. Additionally, 98% of Brits have never really tasted proper tea and so once they have tried a pure tea, it is difficult to go back to an inferior tea bag mix, unless of course they do not really like tea!

How would define your passion for tea and where did it come from?

Serge, the founder of In Nature had been studying Chinese philosophy for a few years and learned how the teas were introduced thousands of years ago, as a form to heal the peasants , against common diseases, and later incorporated as a form of meditation with paintings as part of the Chinese culture, in fact traditionally they are often practised

and enjoyed together. Serge was already involved with Chinese paintings and so this was the next natural step. Tea is also one of the few Chinese products that does not involve slave labour and is therefore something that everyone ( not only the rich) can simply enjoy and share.

What would you say are your brand’s three major strengths?

Ethics, quality and customer service. We want people to enjoy our products and reap the benefits. This is why we also offer a money back guarantee with no questions asked, if customers are not satisfied with their purchases. We also want to ensure that our customers enjoy the best tea for them so we are always happy to give advice on our teas as well – we are only a phone call or email away!

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What are your most popular products?

Natural Oolong – an oxidised tea life, named after the legend of Mr Wu Long from China who discovered the tea, we get a lot of positive feedback on this tea, especially from Chinese people at tastings who often buy some to take home!

Jasmine Tea – this is a really clean and fresh tasting jasmine tea, with the boxes containing little dragon pearls which open up in the hot water, making this a really delightful blend. It’s like having a flower garden in your tea cup!

Fresh Green – we’re really proud of this one. Many people drink green tea for the health benefits, but don’t actually like the taste much because tea bags and inferior green teas can taste very bitter. This is a long jin green tea and is steamed to retain freshness, meaning that it is refreshing and palatable, without that bitter aftertaste. People often say “we don’t like green tea, but this one is good!” when they taste it.

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“We believe there is a true goodness in [our teas] and we would like to share this with as many people as possible”. >> Your teas are positioned as a

premium tea but sold at a sensible price point – what was the idea behind this (clearly very effective) strategy?

As previously mentioned, tea is a natural delight that everyone can share, regardless of whether they are rich or poor. It does not involve slave labour and we work directly with the farmers who hand pick the tea leaves to ensure quality and so we pass on a price that is fair to all.

We believe there is a true goodness in these leaves and we would like to share with as many people as possible. We do all we can to make these teas accessible despite the many obstacles like currency exchange, inflation in China and a product that really is still sadly a choice for a minority. Again, most people really have never drunk proper teas and we want to change that.

Did you expand your product range or adapt your marketing strategy in the build up to the Christmas period?

We launched some fantastic new teas and

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honeys a few months before Christmas, so we focused a lot on promoting these products. We also see Christmas as a time of year to thank our loyal customers for their support throughout the year, so we also offered a selection of free gifts with their purchases, such as gift bags and tea strainers.

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

The quality of our teas and honeys speak for themselves. We do not compromise on quality and quality and purity is our constant priority that often conflict with commercial decisions. We don’t go in for any marketing gimmicks and we don’t exaggerate claims, do not mix flavours, do not alter what we believe is already a perfect product; instead we encourage people to taste our teas and share their stories. We do a lot of tastings in stores in and around central London and once people have tried our teas, they don’t go back to tea bags. Pure teas really are better; the taste and the health benefits say it all.

Finally, where do you see your tea in 12 months time?

We hope to first ensure that we can maintain the quality and supply of our loyal customers and secondly to introduce a few new teas, if the market shows the appetite to new tastes. We follow the principle that teas should be drunk slowly and enjoyed, sharing with others, as much as we can.

Visit: www.innteas.com for more information or visit: http://www.innteas. com/organic-tea.php to place your order now!

ADVERTISER INDEX AE Hadley – www.aehadley.com Fracino – www.fracino.com Kandula Tea – www.kandulatea.com LIWF – www.londonwinefair.com

23 26-27 34 2

Movenpick Ice Cream – www.moevenpick-icecream.com

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Peter Spanton Beverages – www.peterspantonbeverages.com

35

Real Champagne Club – www.real-champagne.com/cases/champagne-club-ESD

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SodaStream – www.sodastream.co.uk

3

Teapigs – www.teapigs.co.uk

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T&G Woodcare – www.tg-woodcare.com

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Warisan – www.warisan.com

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