EXCLUSIVE The Exclusive Hotels and Venues official magazine
Jonny Wilkinson On achieving any goal
The year in food A chef’s guide to the best ingredients whatever the season
Dragon’s Den designer Kelly Hoppen on creating a welcoming guest room
WAKEFIELDS BUBBLE RING
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11 WEST STREET HORSHAM WEST SUSSEX RH12 1PF TEL: 01403 264001 WWW.WAKEFIELDSJEWELLERS.CO.UK
7 Welcome
8 Exclusive explained
The A to Z of Exclusive
14 What to wear for a mini-break
22 Kelly Hoppen
28 Sublime slumber
31 Bee-ing green
33 Recipe: Honey cake
34 Ready, steady, bake!
Greetings from our Managing Director, Danny Pecorelli
Coming to visit us or packing for a holiday? Here’s a guide to some musthave items and accessories
Discover the ways our business protects the environment and learn about the dangers affecting bee populations
A handy map showing the location of each of our hotels, venues and golf clubs
If you’re welcoming visitors at home, give them the five-star treatment with interiors advice from a pro
Our Pastry Chef at South Lodge, Haley Hamblet, shares a recipe for a sweet treat
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26 fun facts about Exclusive Hotels and Venues
A profile of Epoc Beds, suppliers to Exclusive Hotels and Venues
Take a peek inside The Bakery at Pennyhill Park
CONTENTS 36
Road-trip to our restaurants
Learn about the chefs and restaurants at some of our properties as well as taking a look at the brand new Bentley
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CONTENTS | EXCLUSIVE HOTELS AND VENUES
43
44 The Exclusive cookery school
46 The year in food
52 Sparkling success
54 Love Golf
56 Wonder wool
58 Jonny Wilkinson
62 Matrimonial bliss
66 Photography fabulous
Coffee uncovered
The founder of Café Du Monde talks us through the history of coffee and the company
A rare glimpse into the world of Nyetimber, the Sussex vineyard producing sparkling wine to rival the world’s best
The rugby superstar passes on valuable advice for overcoming adversity and achieving any goal
68 Spa time
The producers of our spa’s exclusive handmade product range tell us what makes them so indulgent and effective
Take a peek at our latest Exclusive project, our very own cookery school; Season.
Find out more about how you can enjoy a round of golf with Exclusive Hotels and Venues
Wedding Co-ordinator Natasha Small gives advice to brides-to-be on creating a theme to remember for the big day
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Meetings and events 10 reasons to host your event with Exclusive Hotels and Venues
Head Chef Olly Rouse explains which foods are best and when in this helpful calendar
We meet Glenbrae’s General Manager Andrew Jones to find out why its golfing knitwear is second-to-none
We chat to Burlison Photography about the diversity of events they photograph
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Let’s stay in touch
All the contact information you need for each of our hotels and venues
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celeBration or a treat? make sure it’s champagne... Perrier-Jouët champagne. epernay, France
Perrier-Jouët, the alluring chamPagne Since its foundation in 1811, the champagne house Perrier-Jouët has crafted elegant, floral wines of rare finesse with a chardonnay hallmark. the elegance of the cuvées echoes that of the art nouveau anemones adorning the Belle epoque bottle and offers moments of pure delight and beauty. www.perrier-jouet.com
please drink responsibly
A Warm
WELCOME
I
Photo by Burlison Photography
am delighted to welcome you to the inaugural edition of our Exclusive Magazine – as we enter our 34th year, one could argue that it has been a long time coming! In this current era of digital interaction, where life moves at such a high-speed and immediate pace, we thought it would be refreshing to take some time out to tell you a little bit about what’s happening here at Exclusive Hotels and Venues, including the opening of Season, our Exclusive Cookery School and discuss a few interesting topics that are close to our heart. So, I invite you to order your favourite tipple from room service - or if you are reading this in the comfort of your own home, to pop the kettle on or pour yourself a glass of something lovely – and sit back as we take you on a journey around Exclusive Hotels and Venues, some celebrity interviews as well as some carefully chosen features on some of our valued suppliers. On behalf of all the team here at Exclusive, I hope you enjoy this very first issue.
Danny Pecorelli Managing Director
If you see something you like in our magazine and want to make a booking, you’ll find the contact details for each of our hotels and venues on page 78.
The Exclusive Magazine has been produced in conjunction with Black Tie Media. Editor: James Hood. Contributors: Natasha Small and Jordan Wiltshire. Design: Steve Goodwin.
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Exclusive
expl ained If you’re reading our magazine, you probably know that our group consists of a stunning collection of hotels, venues and golf clubs. But do you know where you can find them? Take a look around our map to help plan your next Exclusive experience
Pennyhill Park An Exclusive Hotel & Spa Bagshot, Surrey
South Lodge An Exclusive Hotel Horsham, Sussex
Lainston House An Exclusive Hotel Winchester, Hampshire
The Manor House An Exclusive Hotel & Golf Club Castle Combe, Wiltshire
Royal Berkshire An Exclusive Venue Ascot, Berkshire
Fanhams Hall An Exclusive Venue Ware, Hertfordshire
Mannings Heath An Exclusive Golf Club Horsham, Sussex
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Exclusive explained | EXCLUSIVE HOTELS AND VENUES
Why not take a snap on your phone and save for later?
FIND US ONLINE
facebook.com/exclusivehotelsuk
@exclusive_hotel /UKexclusive Exclusive.co.uk
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From A
to
Z ZZZ
Z
Get to know us a little better with 26 fun facts about EXCLUSIVE Hotels and Venues
A B
is for The Avenue, an intimate, elegant restaurant for lunch or dinner at Lainston House with 3 AA Rosettes
is for The Bakery at Pennyhill Park, where you can watch our team of bakers creating fresh bread daily through a viewing window or join a Masterclass and learn how to become a ‘great British baker’
Golden duck terrine at The Avenue at Lainston House
C
is for The Camellia, our 2 AA Rosette restaurant at South Lodge, a dining experience full of tradition yet contemporary in both service and style
D
is for Danny Pecorelli, the Exclusive Hotels and Venues Managing Director and Winner of Hotelier of the Year 2014
The Camellia at South Lodge
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FROM A TO ZZZZ | EXCLUSIVE HOTELS AND VENUES
The grounds at The Manor House
E
is for Exclusive Use. Take over one of our properties for your event, available just for you and your guests
F
is for Fanhams Hall, one of our Venues. Unique not only in appearance and location but service and the magic ingredient - FUN!
G
is for Giuseppe Pecorelli, the founder of our company and now Chairman of the Board
Fun at the Venues
H
is for our Herbal Saunas in The Spa at Pennyhill Park, which are heated between 38°C and 42°C. We recommend you spend time here before visiting the Ice Cave, Plunge Pool or Experience Showers
I J
is for the Idyllic locations of all our properties, every one surrounded by acres of beautiful grounds
is for the Joy you can experience at our properties, from birthdays to Christmas parties, weddings to anniversaries
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K L
is for our Kitchen Gardens, producing the finest, freshest ingredients for our kitchens all year round
is for our Luxurious stays, from a relaxing spa weekend, to a culinary escape or golf break
The kitchen garden at The Manor House
The Bybrook at The Manor House
M
is for Michelin Star. We have an incredible four across three of our restaurants; two at Michael Wignall at The Latymer, one at Matt Gillan at The Pass, and one at The Bybrook.
N O
is for Nineteen Eighty-One, when Exclusive Hotels and Venues was founded
is for Outdoor activities, from falconry to golf and archery to clay pigeon shooting
P Q R
is for Pennyhill Park, an Exclusive Hotel & Spa, our first hotel
is for a Quiet, relaxing time at any of our properties
is for Royal Berkshire, one of our Venues, and the most recent addition to the group and a great place to hold an event
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FROM A TO ZZZZ | EXCLUSIVE HOTELS AND VENUES
The Waterfall Course at Mannings Heath
The Spa at Pennyhill Park
S T
is for Staff. They make your experience the best possible
is for Tee; we are fortunate to have championship golf courses at Mannings Heath and The Manor House for you to tee off from
U
is for Unique dining experiences - from the chef’s table at Michael Wignall at The Latymer to dining in the heart of the kitchen at Matt Gillan at The Pass
V Lord Fairhaven room at South Lodge
is for our two Venues, which can be tailored to fit your needs for your meeting, conference, learning and development training or wedding
W
is for Weddings; our properties offer stunning backdrops, for those all important photographs, award-winning dining and a bespoke service to create an unforgettable wedding
X Y Z
is for ‘X’quisite hotels, venues and golf clubs. (Okay, that starts with an ‘E’ but we were stumped!)
is for You. Our properties are all for you, to relax, revitalise and make you feel welcome and at home
is for Zzzz... Our gorgeous beds each have a divinely comfortable, handmade mattress guaranteed to give you a blissful night’s sleep
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What to wear for a mini-break | EXCLUSIVE HOTELS AND VENUES
What to wear for a
mini-break Heading off for a spa weekend, a romantic night away or a holiday with friends? We enlisted the help of some luxury brands for a little guidance on the perfect items to pack
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For
him
Derek Rose Nelson Lifebuoy-printed pyjama trousers £70 at Mr Porter mrporter.com
Canali striped buttondown shirt £205 at Mr Porter mrporter.com
Santoni ‘Wilson’ brown suede Oxfords £325 at Mr Porter mrporter.com
Canali washed stretch-cotton trousers £190 at Mr Porter mrporter.com
Thom Sweeney ‘Grey Curzon’ blazer £1,095 at Mr Porter mrporter.com
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What to wear for a mini-break | EXCLUSIVE HOTELS AND VENUES
Orlebar Brown ‘Setter’ swim or spa shorts in Dark Tyrian £130 at orlebarbrown.com
Orlebar Brown ‘Harris’ polo T £115 at orlebarbrown.com
Sunspel striped cotton T-shirt £60 at Mr Porter mrporter.com
Givenchy slim fit jeans £380 at Mr Porter mrporter.com
Orlebar Brown ‘Morely’ sweatshirt in mid-grey melange £135 at orlebarbrown.com
Common Projects ‘Achilles’ canvas sneakers £260 at Mr Porter mrporter.com
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Jimmy Choo ‘Abel’ glitterfinished satin pumps net-a-porter.com
Dion Lee wrap-effect plissécrepe dress £500 at Net-A-Porter net-a-porter.com
Alaia studded clutch £480 at Net-A-Porter net-a-porter.com
For
hER
Three 12ml travel Byredo eau de parfums in Bal D’Afrique £70 at Net-A-Porter net-a-porter.com
Serapian ‘Evolution’ textured leather travel trolley £1,185 at Net-A-Porter net-a-porter.com
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What to wear for a mini-break | EXCLUSIVE HOTELS AND VENUES
Victoria Beckham ‘Liberty’ leather tote £1,100 at NetA-Porter net-a-porter.com
J Brand ‘Maria’ high rise jeans £230 at Net-APorter net-a-porter.com Marcus Lupfer seahorse knit £320 at Net-A-Porter net-a-porter.com
Nina Ricci ‘Le Marché’ medium leather tote in taupe, blush and off-white £1,165 at Net-A-Porter net-a-porter.com
Orlebar Brown ‘Almada’ one-piece in aquamarine £195 at orlebarbrown.com
Orlebar Brown ‘Copacabana’ one-piece in anemone £185 at orlebarbrown.com
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WWW.AQUASCUTUM.CO.UK
Be our
GUEST Interior design guru (and former BBC Dragon) Kelly Hoppen answers our questions on re-creating the look and feel of a hotel bedroom, so your own guests can have an extra special stay
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BE OUR GUEST | EXCLUSIVE HOTELS AND VENUES
Kelly Hoppen
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Bedroom designed by Kelly Hoppen
Q. WHAT DO YOU THINK IS THE FIRST THING PEOPLE NOTICE WHEN THEY ARRIVE IN A GUEST BEDROOM? Both the layout and colour scheme of the room as they are the elements that impact on the feeling of a space the most. Colours, textures and the placement of key furniture such as the bed, closet and dressing table
and how they are arranged are definitely the thing I first notice, personally. I also notice how comfy the mattress is and the feel of the bed linen.
Q. ARE THERE ANY PARTICULAR COLOURS OR SCHEMES YOU RECOMMEND FOR A RESTFUL, CALMING STAY IN A GUEST ROOM? Yes, neutral colours are best as they are so calming and help create balance. As many may know, I am a BIG fan of taupe, which is
a beautifully relaxed and welcoming shade that works so well for guest rooms.
Q. WHEN WORKING TO A PARTICULAR BUDGET, WHAT IS THE BEDROOM PRODUCT, ACCESSORY OR FURNISHING WE SHOULD NEVER SKIMP ON? Bed linen should never be skimped on and I always encourage people to buy the best
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they can afford. Beds take centre stage in a room so it is important they’re dressed well.
BE OUR GUEST | EXCLUSIVE HOTELS AND VENUES
Fragrance is a key finishing touch that I never forget to use, especially in guests’ bedrooms as this shows guests you have prepared the space for them right down to the last detail.
Q. WHAT ARE THE SIGNS OF REALLY GREAT BEDDING? Certain fabrics are definitely of better quality than others for bedding. My favourites are cashmere, mohair and velvet as they add that extra touch of
luxuriousness. However, a high thread-count is also the sign of good quality bedlinen, ensuring your sheets will be ultra soft and strong.
Q. DO YOU EVER USE FRAGRANCES IN A GUESTS’ BEDROOM AND IF SO, WHAT DO YOU RECOMMEND? The use of fragrances is a key finishing touch that I never forget to use, especially in guests’ bedrooms as this shows guests you have prepared the space for them
right down to the last detail. My favourite scents are woody and spicy, which I have encapsulated in my own fragrance, Scent One.
Q. WHAT TYPE OF CURTAINS OR BLINDS DO YOU RECOMMEND? My choice would be plantation window shutters because they are both stylish and functional. I designed an extensive range
of shutters with Shutterly. They are highquality, look stylish and are easy to clean.
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Q. DO YOU HAVE A FAVOURITE MATERIAL OR WOOD FOR BEDROOM FURNITURE TO ENSURE A LUXURY LOOK AND FEEL? There are so many materials to choose from that will help complete that feeling of extravagance in a bedroom. I don’t have a favourite material but I do like to introduce
a stand-out piece of furniture to make a statement, such as a beautiful vintage chair or dressing table. The key is to ensure that you inject your own personal style.
Q. ARE THERE ANY SMALL TOUCHES YOU THINK ARE IMPORTANT TO FINISH A BEDROOM? Accessories are the jewellery of the home! They really add those final touches allowing you to enhance the room design, whatever your style. Accessories are so transformational to a room but at the
same time they are so easy to update and versatile. Another final touch I love including are scented candles. Also, adding a luxury throw to your bed is the ultimate special finishing touch.
ABOUT KELLY HOPPEN Kelly Hoppen is an interior design expert, whose style has been revered and replicated all over the world. The designer was formerly a star of BBC’s Dragon’s Den and is a successful business woman, with a wide range of her own-brand furnishings and home accessories. Neutral palettes, beautiful textures and an East meets West aesthetic all inspire her signature look. Kelly said: “I’ve always wanted people to feel a great sense of warmth in their home, cocooned in comfort and surrounded by gorgeous pieces I’ve discovered, all of which help to enhance those feelings of calm and relaxation.” For more information and to shop go to kellyhoppen.com
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BE OUR GUEST | EXCLUSIVE HOTELS AND VENUES
THE PERFECT FIT ne the best of traditional craftsmanship with the latest modern materials and manufacturing techniques since 1999. We work with architects, designers, and property developers to design and deliver unique spaces that provide practical living or workspace solutions, meet your budget, and exceed aspirations. We provide a complete service that encompasses design, manufact All stages are handled in-house, enabling us to provide our clients with a full-works package that is
rs you’re guaranteed to receive unbeatable customer service from an experienced team, who are dedicated to ensuring that it is delivered on time, on budget, and to the very highest standard.
“I have commissioned Profile Interiors for a number of unique items that make a real statement in the restaurant. After discussing my sketched designs, I am always confident that Profile understand my vision and I look forward to unpacking the end products which always blow me away! The standard of their work is second to none, I highly recommend Profile Interiors.”
Matt Gillan
Head Chef – Matt Gillan at The Pass South Lodge, an Exclusive Hotel
Profile Manufacturing South West Ltd Unit 2d Alverdiscott Road Industrial Estate Bideford Devon EX39 4LQ
t: 01237 471711 • e: mail@profileinteriors.com • www.profileinteriors.com •
The Columbine Suite at Pennyhill Park featuring an EPOC bed
Sublime
slumber Ever wondered what goes into making the most luxurious, comfortable beds like those in our rooms? Exclusive supplier EPOC Handcrafted Beds fills us in
B
eds are a big deal at Exclusive Hotels and Venues. Not only do we promise the best possible standards in luxury, we also want guests to feel at home and well rested. So, naturally, choosing the right manufacturer and partner was a priority. EPOC Handcrafted English Beds has been making beds since 1949. The mattresses are hand-filled using the finest materials including coir, hair, cashmere, lamb’s wool, mohair, silk, wool and bamboo. Each one
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is handmade and the springs chosen to produce the exact level of tension and firmness for the individual customer. Colin Payne, Director of EPOC Handcrafted Beds, told us: “It’s not about showing our customers what we make, it’s about making what they want. Beds are our passion. Not just any bed, mind you, beds that fit the customer perfectly. It doesn’t matter to us what size, shape, mattress tension, storage arrangement or fabric the client wants to use – the answer is ‘yes’.”
Sublime slumber | EXCLUSIVE HOTELS AND VENUES
Mattresses are handstitched and handfilled using the finest materials including coir, hair, cashmere, lamb’s wool, mohair, silk, wool and bamboo.
The Countess mattress by EPOC Handcrafted Beds
EPOC Handcrafted Beds makes mattresses and headboards for customers no matter where they are based. It has shipped as far afield as the Bahamas, the south of France, the uSA, Qatar and Dubai. And there is no quantity too great, something we know here at Exclusive Hotels and Venues, where each hotel room has an EPOC bed. managing Director Danny Pecorelli added: “We have known and used EPOC Handcrafted Beds now for many years, initially supplying our first hotel and now throughout the rest of the group. The sleep experience of our guests is very important to us and having high quality beds is therefore key. The service received from EPOC Handcrafted Beds has always been highly professional and efficient and the products are consistently of a very high standard.” The key to the enduring popularity of an EPOC bed is the quality of the materials and the quality of its finish. We spend more than a third of our life asleep, so an EPOC bed is one of the best investments we will
ever make. The company’s discerning clientele of high-end interior designers and hoteliers are already in on the secret. Other customers come via word of mouth with a host of specific needs. A recent customer, for instance, wanted to sleep on exactly the same bed in each of the four properties that he owned. Another ordered an 8-ft diameter round bed to fit the centre of his daughter’s room, which required a specially designed and upholstered headboard. Yet another, who lives in a castle in Scotland, wanted a taller than average divan to fit into his four-poster bed. mr Payne added: “With today’s technology, we could make beds quicker, cheaper and in greater volume, but we don’t. Although times and manufacturing techniques may have changed, at EPOC Handcrafted Beds we still use traditional methods passed down from generation to generation.” For more information go to EPOCbeds.co.uk
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Bee-ing
green Sustainability is really important to us at Exclusive Hotels and Venues, which is why we have a plan in place to keep our carbon footprint low. Just one of our many initiatives was to install beehives to help with the nation’s bee population
A
t Exclusive Hotels and Venues, we believe we have a responsibility to minimise the impact of our business on the environment. In fact we’re so committed to keeping our carbon footprint as low as possible that we even have our own initiative called Exclusively Green. Everyone working within our group is encouraged to support our ‘eco’ plan – the manifesto that includes areas of the business such as food and drink, recycling and energy consumption. At all of our properties we make efforts
to keep our energy usage low. All new dishwashers and glass washers feature both water saving, chemical saving and energy saving technology. We use movement sensitive lighting and timers wherever possible, and all of the electricity we use comes from 100 per cent renewable sources. We are installing ground source heat pumps to help fuel our new cookery school, SEASON at Lainston House and all the fires in our hotels and venues use wood from our grounds, which we replenish by planting new trees. CONTINUED >
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When it comes to food and beverage, we will always try and use suppliers close by, which helps in some small way to reduce the amount of traffic on the roads. In addition, South Lodge and Pennyhill Park have teamed up with Tidy Planet to install a system that macerates all waste food from the kitchens. This is then sent through a ‘rocket system’ in the garden, which generates compost over a two week period. This compost is then used in the gardens. Although each of these is doing something noble for our planet, we actually go one step further by operating kitchen gardens at each of our four hotels. This is not just about providing fresh, high quality vegetables, fruit and other ingredients to our restaurants. It’s about creating a more sustainable way of getting food from the field to your fork. One plight we are particularly interested in at Exclusive Hotels and Venues is that of the world’s bees. So much so that we have installed beehives at six of our properties. Although no one can be 100 per cent sure about the reason for the decline, the population of the black and yellow fuzzy insects is falling. And while pesticides have been blamed, there is also an argument that the impact of the human race on the
environment is also a contributing factor. Bee keepers in the USA and Europe have reported a drop in annual hive populations of up to 40 per cent – a worrying fact when you consider one in three bites of all food worldwide is dependent on pollinated plants. We like to think keeping bees that produce honey in our grounds is helping to boost the population as well as providing a delicious ingredient we can use in our restaurants. Customers can also purchase the honey produced to take home with them. The severity of the decline in our bee count was made all the more obvious in 2014, when the European Commission (EC) suggested a ban on a particular type of pesticide. The ban highlighted the danger of using the world’s most widely used insecticide, which is one of the leading suspected causes of what’s been named ‘colony collapse disorder’. The action recommended by the EC followed the concerns from scientists about the impact of the bee decline on the world’s food supply. With the majority of the planet’s 100 most important food crops relying on crop or pollination systems, now is the time to act.
Top tips for helping the bees in your own garden Plant bee-friendly flowers Try planting lilacs, lavender, sage, verbena, and wisteria. In the summer go for mint, tomatoes, pumpkins and sunflowers, rosemary, poppies and honeysuckle. And in the autumn, fuschia.
Try to avoid chemicals on your plants or lawn It’s thought that pesticides or chemicalbased fertilisers we use in our gardens are no good for bees. They’re also bad for us but bees can transport traces of them back to the hive and into our honey.
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Give them a drink Bees like water. So consider putting a bird bath or small bowl in your garden to catch the rain.
Teach others they are friendly Many of us, especially children, run a mile when a bee comes close. But whatever you do don’t kill them. They are not carnivores or predators who will attack us unprovoked.
Bee-ing green | EXCLUSIVE HOTELS AND VENUES
Recipe Honey Cake By Haley Hamblet, Pastry Chef at South Lodge Serves 4 to 6 people
Ingredients 175 icing sugar 57g ground almonds 62g plain flour 215g egg whites 85g unsalted butter 12g runny honey 10g baking powder 90g honey to drizzle over the hot cake
Method Melt the butter in a pan until it turns a light nutty brown colour. Mix all the dry ingredients in a bowl. Then add the egg whites to dry ingredients. Whisk by hand adding the runny honey and melted butter – it’s a runny batter, don’t be alarmed! Pour into a lined 7 inch square tin. Place in a pre-heated oven at 160°c for 30-35 minutes. Pour 90g of honey over the hot cake and leave to cool before serving.
Why not take a photo on your phone so you can make this at home?
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Ready, steady,
bake!
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Ready, steady, bake! | EXCLUSIVE HOTELS AND VENUES
At our Surrey hotel, the aroma of freshly baked bread begins to fill the corridors around 5am in the morning.
W
hen it comes to hotel amenities, adorable extras, and exemplary room service, Pennyhill Park takes the cake! Or should that be beautifully fluffy warm scones? at our Surrey hotel, the aroma of freshly baked bread begins to fill the corridors around 5am in the morning from its very own in-house bakery. It’s true, while other hotels simply make do with a pastry kitchen or maybe hire a baker, we like to do things a little differently
– with a full-on, fully operational bakery where you can even watch the dough being mixed, kneaded, rolled into balls and baked through the window. Guests can order from their room for a special delivery to the door. They can even place an order before checking out, allowing them to take the bread, scones, cakes or croissants home with them. Well, that’s if the yummy goods survive the journey of course. The team at The bakery is led by Denis Drame, who began his career as a young and passionate Pastry Chef at the ‘oneof-a-kind’ City bakery in New York. In just two years he landed a position at the world-famous Le Manoir aux Quat’ Saisons working under Raymond blanc, where he spent nine years developing his own unique style. Denis was then hired by us, as Head Pastry Chef at Pennyhill Park. employment history aside, the Senegal-born pastry pro has numerous accolades culminating in The Master of Culinary arts (MCa). Held every four years, The MCa is seen to be the ultimate accolade, awarded in recognition of outstanding craftsmanship. Why not plan a visit to the hotel and stop by The bakery? You can watch through the window as Denis and his team prepare both the basics and decadent treats for our guests, two restaurants and the hotel’s events. and if you’re interested in learning for yourself how to bake the best bread or prepare the perfect profiteroles, you can even attend a bakery masterclass at Pennyhill Park.
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The Bentley Continental is the definitive grand tourer. Its effortless performance, generous space, handcrafted luxury and allwheel drive capability take you on a journey in refined style and comfort. For those who want even more drama and excitement, the sharper, sporting edge of the GT V8 S adds a new dimension to the Continental range
Road-trip to our
restaurants In partnership with Harwoods, the dealership group for luxury cars, we took a drive in the Bentley Continental GT V8 S to each of our restaurants
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Road-trip to our restaurants | EXCLUSIVE HOTELS AND VENUES
For dealership information visit harwoods.uk.com
The Bybrook
The Bybrook
Find it at: The Manor House, Wiltshire Our road-trip begins in the Cotswolds, where we discover the stunning, chocolate box-village of Castle Combe. Here you can dine at our restaurant within The Manor House, The Bybrook. But the feeling that you’re about to experience something special actually begins long before you sit down for dinner. As you approach The Manor House, you’re greeted with the impressive character of this country house hotel – a place where you instantly know you’re going to get a warm welcome. The restaurant gets its name from the river that runs through the hotel’s grounds and has been awarded a Michelin Star and three AA Rosettes. At the helm is Executive Chef Richard Davies, who leads a team of talented chefs aiming for perfection with every dish. On the menu you will find a traditional-meets-contemporary selection using local ingredients. A seven course tasting menu and à la carte are available and you can book for lunch or dinner.
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The cabin of the Continental GT is renowned for its supreme luxury with softtouch leathers, wood veneers, polished metals and deep-pile carpeting, handcrafted in Bentley’s unrivalled workshops at the factory in Crewe, England.
The Avenue
The Avenue
Find it at: Lainston House, Hampshire Moving to the east, we get to put our foot down in the Bentley and zoom along the M4 (traffic allowing) until we reach the coast. There is probably a shorter route to Winchester and Lainston House but why not take in the sights of the seaside and feel the fresh breeze through the open window? Once there, we find The Avenue at Lainston House. Olly Rouse is Head Chef and takes great pride in producing his menus using the finest ingredients, many of which come directly from the hotel’s own kitchen garden. The menus reflect Olly’s influences from travel around the world as well as his passion for nature and unique flavours. The restaurant has been awarded three AA Rosettes and you will find both an à la carte and tasting menu.
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“When I judge a sports car, I have a simple logic. Unless you fall in love with it at first sight, the car is a failure.” Sang Yup Lee, Bentley’s head of advanced design.
Michael Wignall at The Latymer
Find it at: Pennyhill Park, Surrey Our next stop takes us closer to the capital but we decided to make the most of our time in the Bentley and drove east giving us a lovely drive through the stunning South Downs National Park. Its rolling hills and valleys gives the likes of New Zealand a run for its money, with the sun bathing the green sheep-covered land on a clear day. It’s the kind of place a drive in a Bentley becomes a little more fun. The winding roads between Chichester, Haslemere and Guildford make the journey all the more interesting. On arrival at Pennyhill Park, the feeling of being in the country doesn’t leave. The drive up to the front door (albeit a little more slowly now) is as delightful as the journey here. After a good couple of hours in the leather-lined interior of the Continental GT, we’ve worked up quite an appetite and are looking forward to our meal whilst keeping a cheeky look out for any of the England rugby team, who we have heard on the grapevine use Pennyhill Park as their training base. Michael Wignall at The Latymer is certainly an experience like no other. The restaurant is a true jewel in the Exclusive crown having been awarded with not one but two
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Michael Wignall at The Latymer
Michelin Stars and five AA Rosettes. These accolades ensure that Michael Wignall at The Latymer is on any foodies wish list of places to eat. Arriving in the oak beamed restaurant, tucked away from the busy day to day life of the hotel, you step into an ambiance where you know you are in for a gastronomic treat, and what a treat it was. There is a choice of three, seven, ten course and vegetarian tasting menus. We plumped for the seven course and it’s safe to say that the food and service was of a level never experienced
Road-trip to our restaurants | EXCLUSIVE HOTELS AND VENUES
before, one of life’s memories has been made today. Before departing the man himself, Michael Wignall, popped in to see us and show us the Chef’s Table. Situated right in the very heart of the hotel’s kitchens, this discreet dining room seats up to eight guests around a glass table infused with bubbles and allows you to watch the chefs at work through the glass walls. You can book the Chef’s Table for a bespoke dining experience with Michael creating a personalised menu for you and your guests.
Matt Gillan at The Pass
Matt Gillan at The Pass
Find it at: South Lodge, Sussex We have a great excuse to drive back south now, away from the traffic of the city and into Sussex. If you want to try out the speed of the car on the motorway, the route via Heathrow offers plenty of road space. However, our journey takes us back via Guildford, following the country lanes all the way to South Lodge, an old manor house that really is as ‘country’ as it gets. On approach, as the bunnies hop around the lawn, we can see the hotel from the driveway. A member of the concierge team will park the car for us, because it’s time to relax on the terrace and take in the views over the Downs. Here you will find one of the most exquisite dining experiences anywhere in the world. It has seen a series of accolades, awards and
celebrations since the opening of The Pass restaurant, which has been newly named Matt Gillan at The Pass. It is Mr Gillan who has led the team and the restaurant to such success as a Michelin Star, four AA Rosettes and has been the star of a few TV appearances in a relatively short space of time. As if that weren’t enough to keep him busy, the restaurant has been named in the top 20 of the Sunday Times Best Restaurants list. Guests sit beside the busy kitchen and can watch both Matt Gillan and the expert chefs at work. It is here that you get a sense of Matt’s commitment to excellence and a passion for creating dishes like no other, with flare, creativity and all the performance you’d expect from a Michelin Starred kitchen. A range of menus are available including a Surprise 10 Course option, The Pass Experience and the Vegetarian Gourmet Experience.
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Coffee
uncovered As the coffee company celebrates 25 years, the founder of Café Du Monde tells the story of how the business – and coffee revolution – began
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t Café Du Monde, we have a mantra many suppliers to companies like Exclusive Hotels and Venues will recognise … provide them the WOW factor! After leaving school at 18 with no idea where to begin, I went to work for a then-leader in fashion retailing, Irvine Sellars. He is now better known as The Mastermind behind Europe’s tallest building ‘The Shard’. Describing himself as an unreasonable man who makes things happen – he taught me it is better to ‘just do it’ rather than talk about it. At 22 having become his youngest store manager in a group of 40 stores, I found a financial backer to fund my own boutique. He persuaded me to try the music business, touring with bands like Samson, Praying Mantis, Girlschool and Iron Maiden. I found the industry frustrating and left around the time that Iron Maiden went to Japan for the first time and came back superstars. Possibly not my best decision. Around this time J.Rothschild was developing a company to provide lease finance for office equipment companies and seeking salesmen, the job came with an expense account and a company car. Throughout the 80s I worked hard and partied harder, wining, dining, drinking plenty of stewed coffee! and incentivising groups of young salespeople, to use our services. Four years later I was the company’s top salesperson. Finding another backer, this time in the drinks vending industry we went to The City to raise money to set up an in-house leasing company. In the mid 80s the banks felt property was a better investment so we re-wrote the business plan and asked for £500,000 for a development in London Docklands. They gave it to us! Knowing nothing about property development we hired a design and build company. The idea was that the profit would fund the leasing company, however when my backer banked a small fortune he was reluctant to risk the money. Instead he asked what else I wanted. That was easy. My own business! Some months earlier a friend had given me a cafetière as a gift and I went to the
David Latchem supermarket to buy some coffee. No-one sold coffee specifically for a cafetière and I had my lightbulb moment, the shelves were full of wines from around the world, I remembered my early twenties, when it was Blue Nun, or Black Tower and I remember thinking coffee is going to get as big as wine. In late 1988 I was a regular visitor to the library at The International Coffee Organisation, where I read about a technique for roasting coffee beans that was new and involved convection heat as opposed to conduction. The benefit being speed in heating through to the centre of the bean and thus ensuring that the bean doesn’t become baked, or burnt on the outside. This becomes important when you know that Arabica beans (which have a fuller smoother taste) are denser than Robusta beans and take longer to heat through to the centre. It gives our Arabica
coffees a rich full bodied taste, extremely popular with coffee lovers. We then became the first to pack cafetière coffee in sealed portion packed sachets, ensuring ease of preparation and no more stewed coffee! Thus Café du Monde was born. Last year we received our second great taste award for our Grand Cru espresso beans and one each for our Colombian Excelso and Kenyan AA cafetière coffees. The awards have been called the ‘Oscars of the food service industry’. Over the years I’ve learnt to give the business a personality and ensure everyone works for its benefit and success. By nurturing our customers and developing strong relationships with Café du Monde the Company looks after us all. After 25 years we know it works. For more information go to cafedumonde.co.uk
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At Exclusive Hotels and Venues and across the industry, we are seeing a rise in the demand for experiences that educate, challenge and inspire.
Richard Davies – Executive Chef at The Manor House Denis Drame at The Bakery at Pennyhill Park
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BECOME A SUPERSTAR CHEF | EXCLUSIVE HOTELS AND VENUES
Become the star of your own
KITCHEN
An addition to the ‘Exclusive’ experience sees the opening of SEASON, a school where food lovers can learn from experts with exemplary culinary credentials
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ith a reputation for restaurants of such exceptional quality, it stands to reason there would be demand from those who love food to learn from the culinary talent within the Exclusive Hotels and Venues family. That’s why 2015 sees the launch of SEASON, our very own cookery school situated in the grounds of Lainston House. SEASON came about because of our belief that guests at an Exclusive hotel or venue deserve to be immersed in an entire experience. Now, thanks to the new school, those with a passion for all things food don’t have to stop at simply dining in one of our restaurants (as exquisite as they may be). At the school, budding chefs and cooks or anyone who enjoys selecting ingredients and preparing a meal can learn the skills they need to impress in the kitchen. Our team of experts pass on some of the knowledge that has helped our group earn four Michelin Stars, 19 AA Rosettes and award after award, all of which are a sign of our commitment to culinary excellence. Speaking about the new cookery school, the group’s Managing Director, Danny Pecorelli, told Exclusive Magazine: “At Exclusive Hotels and Venues and across the industry, we are
seeing a rise in the demand for experiences that educate, challenge and inspire – those breaks and events that have a value added experience element that leaves guests feeling enriched. With this in mind, and with our unwavering determination to offer a diverse range of experiences for our guests combined with our great passion for food and dining and our incredible group of talented chefs, we developed the concept of an Exclusive cookery school.” The class tutors at SEASON comprise our Exclusive chefs as well as world renowned chefs, local chefs, and producers of the highest quality. The school is an extension of our existing Chefs’ Academy, which has trained many of our own staff, and is set within the grounds of the 17th century Lainston House. Students looking to learn from the SEASON experts can book a half-day, full day or residential class. Scheduled classes can be joined by those looking to master a particular skill or learn about a particular style of cooking, but the entire school can also be hired for larger groups or corporate events. Visit exclusive.co.uk/season to find out more
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Photo by Burlison Photography
Olly Rouse
The year
in food
At Exclusive Hotels and Venues, food of the highest quality is one of our top priorities. That’s why we have kitchen gardens across the group, which the chefs use to supply our restaurants with fresh, seasonal ingredients. We asked Olly Rouse, Head Chef at Lainston House, to explain when certain foods are at their best
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The year in food | EXCLUSIVE HOTELS AND VENUES
January and February
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anuary can be a tough month for chefs. We have to import many of our fruits into the kitchens, but you will find plenty of beetroot, turnips, swedes and artichokes to create with. Through February we get a fresh crop of leeks (plenty if it’s been mild) and kale, as long as it’s not been too cold, which can kill them off. Forced rhubarb, grown in a barn with heaters is popular during the early, colder months of the year. And us chefs go mad for it when it’s ready because it’s finally something with a bit of colour! Shellfish, scallops and lobsters are all superb during the colder season if they’re from the south coast or Scotland. The water’s colder, which makes them tastier. Lemon sole, dover sole and fish from shallow waters like grey mullet are all a good choice towards the end of February and moving into March.
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MarcH and aprIl
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ow we start to see our ‘leaves’ like spinach. if the ground’s been in a suitable condition (not frozen) you’ll start to see all the veg we planted underground sprouting, such as spring onions, broccoli (green not purple) and cauliflower. Come April, chefs are celebrating – it’s happy days and finally the time of year we love. if we’re lucky, we could start to get some good asparagus. it has to be the right type of climate for it to grow well, though. You want it not too wet and not too dry. So if it’s a warm and rainy spring then the asparagus season is short and sweet! The much-loved Jersey Royal potatoes planted throughout the winter are about perfect by April. You can also pretty much guarantee a good quality supply of radishes, rocket and other softer salad leaves. it’s also
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a good time for herbs like sage, rosemary and thyme. if you’re a fan of poussin (young chicken), duck, quail or chicken, now is the time to eat them. Most, if they’re reared properly, will have had a chance to be outside, grazing on fresh grass or food. it makes them healthier and tastier. You can definitely tell the difference when an animal has been reared in a barn or undercover. now is also the time for the hunting of wood pigeon and rabbit. The reason is, there are more of them in springtime and the weather is better so it’s easier to hunt. You’re probably wondering ‘what about lamb?’ Well it’s true it’s a popular meat for springtime and around Easter, but the lambs aren’t actually at their best until May or June.
THE YEAR in food | EXCLUSiVE HoTELS AND VEnUES
May, June and July
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ow’s the time for cucumbers – great for summer salads – and courgettes. You’ll also get broad beans and runner beans growing well. Tomatoes, peppers and chillis are all formed on the plant and thrive in the sun, so usually by now they’ll be ripe for the picking. In June, you’ll get a fresh crop of beetroot, which is so tough it will happily sit in the ground all year. In fact, one of the reasons the beetroot is considered a very British veg is that it is hardy enough to plant and grow whatever the weather. This time of year, we forage for pansies and primrose and other small flowers for cooking and presenting with food. We can also expect a new season of carrots. And of course, well into summer, it’s now time for good old strawberries, raspberries and blueberries, all of which love the warm sun. Other, larger stone fruits such as cherries, peaches and plums are also delicious about now.
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August and September
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n the summer heat, mulberries, red currants, apricots and figs are all fresh and in a fine condition. We actually have our own fig trees at Lainston House. Towards the end of summer you’ll find a little-known apple called the Medler. It’s inedible when fresh but if you let them rot on the tree and fall, they make terrific jam. By the end of summer, hazlenuts, chesnuts and Kentish cobnuts are all fantastic. We have plenty of nut trees on the estate at Lainston House, so in early autumn you’ll occasionally see them feature on our menus. During September, game season begins. Venison, duck and pheasant are all hunted now because they tend to be migrating ahead of the winter. Despite what some people think, the timing of game season is not about the quality of the meat, but the circumstances of the animals. For example, hunting is considered bad form during the spring months to allow mothers the chance to rear their offspring.
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The year in food | EXCLUSIVE HOTELS AND VENUES
October, November and December
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ow is the time for some amazing cold-water fish. Mackerel is in abundance, as are herrings and sardines. The reason being they head to the shallow waters to keep warm, where we catch them. Also, monk fish, bass and turbot, all larger fishes, come in to eat the smaller fish so there are plenty of those on the menu from autumn, too. Pumpkins and butternut squash take forever to grow, which is why they don’t make an appearance until now. Potatoes, sweetcorn and parsnips all flourish around October November and fennel is also great if it’s pulled from the ground before the frost hits. December is a quiet month in terms of growing or picking veg for chefs. But we make up for it with all that festive cooking! It is a good month for cranberries, game such as partridge and grouse, and, of course, there’s plenty of turkey.
About Olly Rouse
Olly Rouse outside the kitchen garden at Lainston House
Olly began his career in the kitchen of a local restaurant at the age of 13. He told Exclusive Magazine: “I remember the hustle of the busy kitchen being mesmerising. I was also brought up with a grandma who loved gardening so I always had an interest in where food came from. The chef and restaurant owner where I worked was passionate about food and would make me taste all these amazing things. I went to work there every day after school and then did a six-year apprenticeship.” With his drive to be the best in the business, Olly went to London, where he worked with Marcus Wareing, Gordon Ramsay and his biggest mentor, John Campbell. He spent time working at Petrus, his first Michelin starred restaurant and then on to The Vineyard at Stockcross where, as Sous Chef, the restaurant gained its second Michelin Star. Olly has now made his home at Lainston House, where he oversees the delivery of all of the cuisine across the hotel including The Avenue restaurant, which earns its name from the stunning view along the avenue of lime trees.
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Sparkling
success Find out what makes Nyetimber such a special brand and how the English vineyard has created a celebrated sparkling wine to rival Champagne
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t Exclusive Hotels and Venues, we are champions for great, British products and do our best to support local businesses wherever possible. We believe this country produces some of the highest quality goods anywhere in the world, which is precisely why we serve Nyetimber sparkling wine. The West Chiltington vineyard does a sterling job of taking our nation’s sophisticated palette and love of all things elegant and bottling it – literally! For 25 years, Nyetimber has had a single aim: to make the finest English sparkling wine, one to rival the very best in the world, including Champagne. A true pioneer, Nyetimber was the first producer in England to craft wines made exclusively from the three celebrated grape varieties: Pinot Noir, Pinot Meunier and Chardonnay. In 1988, Nyetimber planted its first vines and today, the house is regarded as one of England’s finest wine producers. Owner and Chief Executive Eric Heerema and Head Winemaker Cherie Spriggs are committed
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to producing wines of Grande Marque standard, made from 100 per cent estategrown grapes.
The Manor First mentioned in the Domesday Book in 1086, Nyetimber, or ‘Nitimbreha’, means ‘new timbered’ house. The estate became part of the largest monastery in southern England, however with the dissolution of the monasteries in 1536, Henry VIII seized Nyetimber Manor and gave it to Thomas Cromwell before repossessing it and gifting it to Anne of Cleves once Cromwell fell out of favour with the King. Today, Nyetimber’s owner and Chief Executive Eric Heerema and his family reside at Nyetimber Manor surrounded by centuries of history. Nyetimber has been served at various prominent royal functions for years, especially to French guests. The Classic Cuvee was selected in June 2012 to be served on the Royal Barge and at Westminster Hall the next day as part of the Queen’s Diamond Jubilee.
Sparkling success | EXCLUSIVE HOTELS AND VENUES
In 1988, Nyetimber planted its first vines and today, the House is regarded as one of England’s finest wine producers.
QUaLITY ConTroL
Nyetimber is in the fortunate position to own 100 per cent of its vineyards and all of the wines are produced from the 152 hectares planted at the best sites in West Sussex and Hampshire. Southern England is perfect for the production of sparkling wine. The chalk seam that supplies Champagne grapes with the perfect green sand and chalky soil to flourish is the very same that runs under the lee of the South Downs. This is where, sheltered from the coastal winds, Nyetimber’s vines are planted across eight separate sites. The climate allows for the slow ripening of the grapes, allowing the vineyard to achieve the optimum level of acidity for the wine, as well as the complexity and finesse it strives for. Perfection is the philosophy at Nyetimber. The wine producer will only make wines in certain years. And in 2012, it chose not to pick a single grape at all since the harvest wasn’t up to the standards they expect. For more information go to nyetimber.com
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Love
golf? Our aim is to uphold the great traditions of the beautiful game whilst at the same time providing a truly exceptional experience for our members and anyone visiting our courses and clubhouses
Mannings Heath
Nestling in 500 acres of beautiful Sussex downland, the two 18-hole courses at Mannings Heath offer the best of both worlds – the prestigious members-only Waterfall Course as well as the ‘pay as you play’ Kingfisher Course. Membership, bluechip and society golf days are all available but not many people know that they can pop into the beautifully restored 17th century clubhouse for a quick coffee, lunch on the terrace, afternoon tea, a meeting – or even a wedding!
The Manor House
Magnificently situated in Cotswold countryside, the 18-hole course here, designed by renowned BBC commentator Peter Alliss and his design partner Clive Clarke, is now widely regarded as one of the finest courses in the south west. You can choose to play as a visitor, with a member or become a member yourself - and with one of the prettiest closing holes in golf, The Manor House is also a popular choice for corporate and group golf. And with our luxury 14th century Manor House in the grounds, you can combine a round of golf with a relaxing stay with friends or family.
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Love golf? | EXCLUSIVE HOTELS AND VENUES
Golf Knitwear
that ch a n g es the g a m e
Glenbrae seamlessly blends craft, innovation and tradition to create exceptional hand-finished knitwear with unrivalled style and substance.
Glenbrae is designed to meet the demands of the modern game. Our unique * process gives each garment a perfect blend of performance and elasticity. Our knitwear moves as you move, yet retains its shape and quality. It’s why the best golf clubs wouldn’t put their crest on any other knitwear. Put simply, without boast or apology, we make the best. www.glenbrae.com
*The spinning and twisting of yarn is unique to Glenbrae and all our products
Proud Knitwear Partner of the Royal Air Force Benevolent Fund
Wonder
wool Golf brand Glenbrae® explains what makes their knitwear so special and why it is the garment of choice for some of the world’s most esteemed companies
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idden away in Yorkshire you will find a mill that has been making the finest wool and knitwear for more than 40 years. Glenbrae®, a family-run business, produces hand-finished merino wool, lambswool and cashmere clothing for both men and women, using its own exclusive Spirol® yarn. Its clothes were originally created for golfers – a sport for which smart yet functional attire is valued. Over time the garments have become popular for a wide range of customers, from the fashion conscious to those who simply want the best. The company was originally a yarn spinning business, supplying goods to the likes of Savile Row tailors and some of the most respected fashion houses in the world. Today they use their exceptional quality of wool to produce knitwear from their Yorkshire and Derbyshire factory and mill that is sold globally to both discerning
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individuals and to other organisations that share Glenbrae®’s appreciation for quality. It’s a testament to the quality that we at Exclusive Hotels and Venues aspire to that the Glenbrae® brand is available at our pro shops. Other customers include The Queen’s Club, Porsche and Patek Phillipe. The company’s General Manager Andrew Jones told the Exclusive Magazine: “We were already spinning the world’s best yarns using high grade wool imported from New Zealand and Australia, as they produce the best in the market. So we decided to create a garment side to the business, making the best knitwear you will find. Our jumpers fit beautifully and are completely seamless apart from a hand-stitched neckline”. Glenbrae® is heavily associated with golf, due initially to the owner’s love of the game, but it’s about far more than golf now. You will find the brand not only in our pro shops but also at some of the world’s most esteemed courses and tournaments,
Wonder wool | EXCLUSIVE HOTELS AND VENUES
frequented by some of their brand ambassadors including legendary former Ryder Cup Captain, golf course designer and commentator Sam Torrance OBE. And we recently teamed up with another of Glenbrae®’s brand ambassadors, Jeremy Dale, who supported our ‘Don’t Miss a Trick’ golf membership campaign where we got to see his amazing golf trickery first hand. Glenbrae® can even provide you with your own corporate, branded version of its knitwear, with an embroidered logo, which is all done in-house. But what sets them apart from other high street brands of knitwear garments? Andrew added: “Our garments will not lose their shape. They last for years and years if they are cared for properly. You can machine wash them, and they will feel softer and lighter than your normal jumper. We really do use the finest wool you can buy.” For more information go to glenbrae.com
Our jumpers fit beautifully and are completely seamless apart from a handstitched neckline.
EVER WONDERED ABOUT WOOL?
MERINO
Andrew Jones explains the difference between the wools we wear
LAMBSWOOL
“This comes from a lighter, finer, more durable yarn made from the wool of the Merino Sheep. It is a great material for both summer, when it keeps you cool, and winter when it will keep you warm.”
“lambswool comes from the first shearing of the Merino sheep, usually around the age of seven months. we then select the strongest, finest fibres and spin these thicker for extra warmth.”
CASHMERE “The finest in knitwear. Cashmere comes from a goat and supplies are not as plentiful as other wools, which explains its higher price tag. You can usually tell from the feel when a jumper is cashmere. It is incredibly soft to the touch.”
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Photo by Rachel Dickson at Wallflower Photographics
Exclusive meets
Jonny Wilkinson 58
Exclusive meets Jonny Wilkinson | EXCLUSIVE HOTELS AND VENUES Jonny Wilkinson photographed at Pennyhill Park
While the England rugby team trains at Pennyhill Park in readiness for the Rugby World Cup, we catch up with our nation’s star player, who passes on advice for overcoming challenges and achieving any goal
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e was the standout player on the England team during the Rugby World Cup in 2003. He’d played a great game throughout the tournament, but scoring the winning kick against Australia in the final with seconds to spare awarded Jonny Wilkinson national treasure status. It’s a moment many of us, especially rugby fans, will remember for decades to come, but how did it actually happen? The player himself still wonders the same: “It does still amaze me, that winning drop goal. You can do all the training you’re physically capable of, you can kick a million balls in practice. But when you consider all the variables influencing the kick that day – the other players, the score, the referee, the extra time, there were many, many elements that contributed to that lifechanging moment. It’s obviously something you can be prepared for but in a way it was miraculous”, Wilkinson told Exclusive Magazine. As modest as he is about the World Cup’s winning drop goal, the player was ready for his moment on the England team that year. And although he says he never planned his career the way it happened, he was relentless in perfecting his talent. “I learned really young that playing rugby was all I wanted to do. I also knew I wanted to
be the best and work the hardest. I wrote down goals, which I think gives them more meaning and importance”, he added. But wanting to be the best is something many of us aim for in our day-to-day lives or careers. So what steps did he take to actually achieve the goals he set himself? “You have to know where you want to be and you have to reinforce that in your mind on a daily basis. Be clear about what you want and importantly, why you are doing it. I had certain personality traits that helped me to win. For a start I hated not winning! And I put a lot of my success down to the fact that I had an unimaginable desire to never have the feeling of losing, as well as fantastic support from my family. But even if you don’t have that innate winning streak, you can still achieve great things. Ask yourself ‘what’s my goal?’ Be specific and make sure it’s about more than just you, connect it to your purpose – what you love and how you can make your life better and the lives of other people. When you’re clear about that intention, getting what you want becomes a lot easier.” It was during a time when injury had him sitting on the sidelines that Wilkinson’s strength would be put to the test. After his success at the World Cup and being made captain of the England team, a spate of injuries followed and meant he spent plenty of time off the pitch. “It was a dark time for me, physically and emotionally. I wasn’t able to do what I felt I was born to do. I was scoring zero and that is incredibly hard to take for someone who had been borderline-obsessed with performing at the top of his game his whole life. You find there is a discussion with yourself the whole time, about whether you can overcome what you’re going through. But my advice to anyone dealing with adversity is that you can change things. Every day you have decisions and choices. And if you keep focused on that goal, which for me was the love of the game, you can dig yourself out.” CONTINUED >
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The rugby star added that asking for help is no sign of weakness and can steer you in the right direction. “Asking others to help you is actually one of the strongest things you can do. I made sure I reached out for help, both with my physical challenges and emotional. I educated myself and discovered that if I focused on my purpose – to play rugby and do what I love – I’d be okay.” After getting back on the field Wilkinson played in the 2007 World Cup as well as in a successful series of Internationals. In 2009 he signed a contract with French team Toulon after 12 years at Newcastle and went on to retire from the game professionally in 2014. He still helps train the team at Toulon one week each month and can occasionally be found at training sessions with the England players at the team’s ground at Pennyhill Park. After a life playing an “all-consuming” sport, he is now learning to focus and enjoy other things, including playing the guitar and the piano, as well as finding the time for a little reflection. “I look back with sheer gratitude for what rugby has given me. When I think about the early years it was all about me – my winning, my ability and me being the best. But having had time to think about the real benefits of playing this sport I love for so many years; I realise it’s the opportunity to connect with people. I had the chance not only to play in front of 80,000 rugby fans, but to meet some incredible people. The depth of the relationships we had as
teammates and the sense of camaraderie among us is something I will always be thankful for. It’s a strange feeling now being out in the real world. I meet the most fascinating people who do jobs totally unrelated to rugby and that in itself is alien to me! But no matter who I meet or what I do in life from here, I will never forget what rugby has given me to allow me to attack life.” Strength, tenacity and teamwork might come in handy for Wilkinson off the pitch as he is carving out a career in the sportswear business with his brother. Fineside, the siblings’ joint clothing label, is already available to buy online. It combines stylish, well-fitted streetwear with performance and technical elements that make it ideal for movement. He is also focusing on his own health and nutrition. When asked how he feels about his retirement from a game he loved he says he is content with his decision. He added: “It was the right time. I don’t regret retiring at all, so I must be comfortable with it. I did the very best I could and I’m proud of that. Playing a sport I loved, for my country and winning the World Cup was the realisation of a dream. I do have a new direction, but as I work on other things I’m still doing what I love. It’s just that now working with and getting the best out of my teammates has taken on a new meaning.” For more information on Fineside and to shop go to fineside.com
Jonny Wilkinson wearing his own-brand clothing label, Fineside
Jonny’s top tips for achieving any goal
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Be specific
Postive mental attitude
“You have to be clear about what you want. Know your purpose”
“Positive thinking creates a positive outcome”
Write it down
Look to others who inspire you
“Writing down your goal makes it more powerful. Read or remind yourself what you want every single day”
“Find someone you respect who has achieved what you want to achieve and use them as inspiration. Then do it even better!”
Exclusive meets Jonny Wilkinson | EXCLUSIVE HOTELS AND VENUES
Blomster Designs Specialists in Contemporary Scandinavian Homeware & Gifts The Scandinavians are renowned for their stylish design with simplicity, minimalism and functionality being key traits. We stock over 700 products from 18 different brands such as: Georg Jensen, Skagerak, Holmegaard, Kosta Boda, Orrefors, Rosendahl, Royal Copenhagen, Skagerak and Stelton.
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At Blomster Designs we’re into everything beautiful, whether it’s our floral designs that greet you as you enter one of the properties within the Exclusive Hotels and Venues family or our range of Scandinavian designed homeware and gifts.
www.blomsterdesigns.co.uk
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The Manor House
Matrimonial
bliss Recently engaged or dreaming of your big white wedding? Natasha Small, one of our talented Wedding Co-ordinators offers inspiration for two themes you can use to make it the most memorable day for both you and your guests
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e Brits may be renowned for talking about the weather, forming queues, a good dose of sarcasm and turning to a cup of tea to make the day better. But another of our well known traits is pride – we are incredibly proud of where we live and the traditions we uphold. We love nothing more than the sun taking its first peek from behind the clouds,
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temperatures rising and the great British summer holiday getting underway. As I write this on a cold, grey and drizzly day (again, the weather talk!) I’m dreaming of sipping a glass of Champagne on a lush, green English lawn and, in particular, wedding season. To help those couples planning or the lucky guests that will be attending, here are two incredibly British themes for inspiration.
Matrimonial bliss | EXCLUSIVE HOTELS AND VENUES
Photo by burlison Photography
An afternoon tea at lainston House
Pavilion at Pennyhill Park
tHe enGliSH GaRDen
i
’ll begin with my English garden theme, with the bride arriving to the romantically decorated venue in a rolls royce... or perhaps the bentley EXP 10 speed from page 36 is more your style. All the Exclusive properties have fully licensed, pretty outdoor wedding pavilions, all surrounded by countryside and gorgeous gardens for your guests to mingle with a Pimm’s or a gin and tonic in hand. i highly recommend investing in a pair of heel guards to stop stilettos sinking into the lawns. bordered by stunning sunflowers, lavender and not forgetting the English rose, i am picturing guests playing lawn games and croquet. And for all the nonalcoholic drinkers, why not set up a quaint lemonade stall with authentic homemade lemonade? During a drinks reception, i have seen a lovely twist at an English garden wedding that replaced traditional canapés
with afternoon tea – how very british! Fruit scones with lashings of Devonshire clotted cream (my favourite!), and strawberry jam – it’s wonderful to realise just how great our local produce can be. Alternatively, picnic baskets and hampers overflowing with treats like pots of strawberries and cream. After tucking into a wedding breakfast, perhaps with hydrangeas in bone china tea cups or wild flowers in jam jars or retro school milk bottles, it’s time to cut the cake. Following the English garden theme, for the wedding cake, you could go for layered ‘naked’ Victoria sponge cakes decorated with fruit or why not swap the traditional tiered affair for a dessert table which screams Great british bake off? Treacle tart, lemon drizzle cake, macaroons, apple pies and chocolate cake all say ‘English tea party’ and allow guests to help themselves as they please.
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Fanhams Hall
South Lodge
By Royal appointment
T
he Royal Family is a huge part of our British heritage and always prompts the country to unite when a royal celebration takes place. The Queen’s Diamond Jubilee, the much anticipated wedding of Wills and Kate in 2011 or the birth of Prince George and Princess Charlotte were all reasons for us to get together and raise a glass. Kate Middleton wowed us all in a delicate, lace bridal gown designed by British designer, Sarah Burton for fashion house Alexander McQueen. Crowds across the nation hosted street parties and sipped Champagne to toast the happy couple. Union Jack flags were flying in their thousands, as the Royal Wedding became the highlight of the year in the capital. Not all of us can be lucky enough to have the wow factor of Westminster Abbey for the ceremony (or marry a prince come to think of it!), but at Exclusive, we have country house charm and historic spectacle in spades. From a 17th century mansion, a 14th century manor, a Queen Anne house built in 1705, a Jacobean Grade II listed manor house and even a golf clubhouse dating back to the 17th century, imagine stained glass windows, wood panelled function rooms, great halls and statement fireplaces. To match the splendour of the venue and
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of course the bride, I would love to see the groom and ushers in traditional top hat and tails. After all, how good did David Beckham look at the Royal Wedding? Not forgetting the other stylish Beckham, Victoria, who wore an elegant pillbox hat by Philip Treacy OBE. Often associated with the mother of the bride and mother of the groom outfits, I love an outfit accessorised with a hat or fascinator if the occasion fits. In keeping with the Duchess of Cambridge and her spectacular oval sapphire engagement ring, which once belonged to Princess Diana, I can picture a delicate sapphire necklace or earrings as the bride’s ‘something blue’. Incidentally, did you know Diana’s ring was purchased for £28,000 and is now valued at approximately £300,000? For the guests channelling the Royal Wedding, how about looking to the British based fashion brands favoured by the Middletons: Reiss, LK Bennett and Jaeger? A final element of the Royal Wedding you could bring to your day along with flowing Champagne, is the addition of a groom’s wedding cake, with a nod to Prince William and his chocolate biscuit cake (fridge or tiffin cake to us). And finally, why not bring your spectacular day to a close with one of our stunning bridal suites, scattered with rose petals and flickering tea lights?
Matrimonial bliss | EXCLUSIVE HOTELS AND VENUES
During a drinks reception, I have seen a lovely twist at an English garden party wedding that replaced traditional canapés with afternoon tea. How very British!
The Manor House
Feeling inspired to create your own British or ‘Royal’ wedding? Call us today to arrange an informal tour and a chat with one of our imaginative Wedding Co-ordinators.
aBoUt nataSHa Natasha is one our Wedding Co-ordinators at Pennyhill Park and has a huge passion for everything related to the bride’s big day. To read more about Exclusive Weddings visit our wedding blog wedexclusive.wordpress.com
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Photo by Burlison Photography
Photography
fabulous Meet the photographers who discuss the ethos that’s helped them celebrate more than a decade of success
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Photography fabulous | EXCLUSIVE HOTELS AND VENUES
Photo by burlison Photography
a
s founders of burlison Photography, Dave and Janice burlison have been professionals in this highly creative field for more than a decade. Together they understand that to achieve the highest standards of excellence takes determination, flair, hard work and an attention to detail that is second to none. based near lainston House in Hampshire, this husband and wife team have worked tirelessly to ensure that they are the photographers of choice for some of the most exclusive weddings and at some of the uK’s most prestigious events. Not only have they been the official photographers for Highclere Castle, where ITV’s highly acclaimed Downton abbey is filmed, their skills are also regularly requested for highstatus sporting events such as The Ryder Cup. Janice told Exclusive Magazine: “We worked very hard to ensure that we are one of only
three photography firms to take wedding pictures at Highclere and are tremendously proud to be recommended by many other exceptional venues and clients across the south of England. Dave has won a whole host of top awards for his work with press and PR and fashion, his portraits and a number of his commercial projects. Just last year, he enjoyed a tour of barbados during which he covered both a celebrity golf tournament and the Twenty-20-Cricket. as a friend of Exclusive, Dave is not only one of our many, highly respected recommended wedding photographers, but has also stepped in on many occasions to cover our showcase events such as ‘Taste of Exclusive’ at borough Market and the ‘for Your Eyes only’ event at lainston House highlighting our Exclusive use service.
Photo by burlison Photography
Many of our clients want a fairytale wedding and a big part of the day is having photos they can keep and cherish.
For more information go to burlisonphotography.co.uk
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Feeding the skin
AND THE SOUL A range of products created exclusively for The Spa at Pennyhill Park aims to give guests a holistic experience from head to toe, for both the body and mind
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FEEDING THE SKIN AND THE SOUL | EXCLUSIVE HOTELS AND VENUES
We worked with a senior therapist to create products that were not just good for the skin, but could also be used by professionals in treatments.
A
t Exclusive Hotels and Venues, we believe in giving our guests the best possible experience. But that promise doesn’t end after a great meal, an invigorating gym session or the best night’s sleep of your life. It is something we consider even in the smallest details. The Spa at Pennyhill Park has a range of cosmetics products that have been carefully created specifically for guests, to be used in treatments as well as available to buy and take home. ‘The Spa’ range was created exclusively for us by Natural Skincare Solutions, a team of talented and devoted aromatherapists based in a delightful
farmhouse workshop in Dorset. They use high quality organic and natural ingredients with the principles of aromatherapy. For the body, The Spa’s range includes a rosemary and citrus cleanser, scrub, shampoo and conditioner as well as a vanilla body cream and a chocolate (using Green and Blacks) with hazelnut scrub. The Spa’s facial range, with orange blossom and grapefruit, includes a toner, moisturiser, exfoliator and mask. Each one has been produced to give our guests the ultimate indulgence, whether they are having a massage or using the products in their own bathroom at home. CONTINUED >
The Spa products for treatments and to take home
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Development Director at Natural Skincare Solutions, Barbara Scott, told Exclusive Magazine: “The range for Pennyhill Park was formed with five initial signature blends, based on the Chinese 5 elements; wood, fire, earth, metal and water. We worked closely with a senior therapist at The Spa so we could create products that were not just luxurious and good for the skin, but could also be used by professionals in treatments.” Natural Skincare Solutions specialises in creating natural grooming and cosmetics products. The company produces ranges by hand for other businesses as well as its own lines called Circaroma and Vital Touch, for babies. When using products on your skin, Barbara explained why organic and natural ingredients are so important. “Your skin absorbs 60 per cent of what you put on it. So it makes sense to ‘feed’ your skin and be sure as much of those products as possible are non-artificial. We begin with the essential ingredients and fragrance, because my background is in aromatherapy and then we build the product, cream, scrub
or shampoo around that adding as much from a natural source as we can. We like to think of our work as taking the ‘earth to the skin’ as much as possible.” Natural Skincare Solutions also produces a candle for The Spa at Pennyhill Park, which includes beeswax from the hotel’s own beehive. The company is also working on a range of cosmetic products with a ‘garden’ theme, using herbs from the hotel’s own gardens. Barbara told us: “There’s a common thread with all the products we produce for The Spa at Pennyhill Park. It’s all designed to evoke an emotion when they use them, which begins with the aromas. We pay such close attention to detail and the holistic experience of the person using the products. We want them to enrich the body, mind and soul. I think it’s an ethos that is shared by Exclusive Hotels and Venues when creating experiences for their guests, which is why we work so well together.”
Treatments at The Spa at Pennyhill Park
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FEEDING THE SKIN AND THE SOUL | EXCLUSIVE HOTELS AND VENUES
Barbara Scott Barbara and her husband Steve established Natural Skincare Solutions in 2000 and still manufacture the cosmetic products and candles by hand in Dorset. For more information go to naturalskincaresolutions.org
WINNING SMILE
You only get one shot. Make sure it’s the right one. Events, Weddings, Commercial and Portraiture. Call us now on: 01256 895741 or 07771 803025 or email: info@burlisonphotography.com
National award winning photography by
Wedding, Press & PR, Commercial, Portrait & Fashion Photographers of the Year, culminating in the title of Overall Photographers of The Year (Master Photographers Association, Wessex Region 2013/14)
The Studio, Apsley Barns, Apsley Estate, Hurstbourne Priors, Hampshire SP11 6NA
www.burlisonphotography.com
Inform &
INSPIRE
Knebworth meeting room, Fanhams Hall
H
aving a business meeting, conference or an event at any Exclusive Hotel, Venue or Golf Club is not only easy, it’s an experience. We can help you host quiet meetings for the smallest of teams, to grand product launches, large corporate residential conferences, stylish private dining or informal ‘bean bag meetings’. Here are just a few reasons why an Exclusive meeting or event will also be an inspiring one.
The Dawley Barn, Lainston House
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INFORM AND INSPIRE | EXCLUSIVE HOTELS AND VENUES
10 reasons to host a business event, conference or meeting with EXCLUSIVE
We are often asked to come up with innovative team building activities. From an obstacle course on Segways, a treasure hunt with GPS or high ropes to axe throwing, archery or clay shooting, we always meet the brief!
1. DECISIONS, DECISIONS With a total of eight conference destinations to choose from across the collection, totalling 85 private meeting rooms of every shape and size, as well as 459 bedrooms
and suites for delegates to rest their meeting weary heads, we really do offer clients an enticing choice – but which one to choose?
2. FIVE STAR We’re incredibly proud that Exclusive comprises four Hotels, two Venues and two Golf Clubs. All four of our characterful Hotels are AA five-star and offer an exemplary level of service that any discerning guest expects. All situated in beautiful locations, surrounded by acres of
stunning countryside and gardens, each has everything you need for a productive and successful meeting as well as unique experiences including an award-winning spa, Michelin starred restaurants, an in-house bakery, wine tasting cellar and falconry.
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Free Zone at Royal Berkshire
3. FUN & GAMES Our two fabulous Venues; Fanhams Hall and Royal Berkshire both offer wonderfully flexible space for conferencing, learning and development programmes and meetings. They are truly unique, not only in appearance, but in service delivery and the magic ingredient - FUN! The beautiful mansions have been converted into
dedicated venues and are designed to be different... alongside their meeting rooms, there’s also a karaoke club, Fat Boy bean bag meetings, free coffee areas with retro computer games, popcorn machines, retro sweet shops, iPads and interactive games walls.
4. FRESH AIR, FRESH THINKING With over 680 acres of grounds at our disposal – plus the 500 acres which our two golf courses at Mannings Heath nestle in – one thing we can guarantee our delegates is... space! We are often asked to come up with innovative team building activities. From an obstacle course on Segways, a treasure hunt with GPS or high ropes to axe throwing, archery or clay shooting, we always meet the brief! And they say most business decisions are made on the golf course, so with three 18-hole courses and one 9-hole course, we’ve got this covered too!
The grounds at Lainston House
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INFORM AND INSPIRE | EXCLUSIVE HOTELS AND VENUES
Photo by Burlison Photography
Segways at Lainston House
5. LET YOUR IMAGINATION FLY We understand that time out of the office for any type of event, meeting, car launch or team building exercise is of great importance to businesses. Our teams are highly skilled at creating bespoke events for clients and ensuring that they run seamlessly... right down to the tiniest detail. And we also recognise that down time and
relaxation is key to a successful meeting – we can arrange almost anything to challenge you or help you relax during your time with us – from a golf lesson, bakery masterclass or wine tasting to falconry experiences, shooting or spa treatments.
6. EASY ACCESS In this busy, busy world we live in, convenience is important to us all. At Exclusive, you’re never too far away from a major motorway, convenient train station and international airport – from where we can pick you up and chauffeur you to your chosen location! And once you are on site with us, you’ll discover that the beautiful surroundings will truly make you feel you are totally away from it all – but also close to the hustle and bustle of the nearest town or city should you wish it.
Parkview at Pennyhill Park
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Lainston House meeting room
7. TOP TECHNOLOGY We appreciate the importance of continued investment particularly where technology for meetings and events is concerned. We have invested heavily in technology across the group and now offer a video conference suite using the very latest
AMX Enzo system, glass writing boards, integrated table-top EVOline ports, large SMART screens, HD projectors, the latest touch screen technologies, private Ethernet connection and all new AV equipment... to name just a few!
8. FOOD FOR THOUGHT It’s a well known fact (a recent survey said!) that the brain needs excellent nutrition to function at top capacity. It governs our capacity to think, learn, reason, and remember. So it stands to reason that not only do you need a meeting room in a lovely location with great space, facilities and service, you also need the right fuel for a successful event. At Exclusive, not only are our meeting rooms furnished with specialist Nutribox Hampers, our Venues offer free and funky coffee shops and our Hotels offer imaginative and bespoke coffee break outs. And did we mention our four Michelin stars and 19 AA Rosettes?
Coffee break at Pennyhill Park
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INFORM AND INSPIRE | EXCLUSIVE HOTELS AND VENUES
Video conferencing suite at South Lodge
9. EXCLUSIVE USE To guarantee the highest levels of privacy and security for a corporate event, why not have your very own country house all to yourselves. You have private access to
all the rooms and suites, the facilities and grounds and... the unequivocal attention of our entire team… it simply becomes your home for as long as you are with us.
10. BOARDROOM TO BEDROOM After a long hard day in the meeting room, what better way to relax and be fresh for a new day of inspiring thinking than to climb onto a deliciously comfortable handmade mattress? All the rooms and suites throughout our four Hotels have been individually styled so no two are the same – some have four poster beds and heated floors for toasty feet - all have oodles of space! And at our Venues, all rooms are furnished to the very highest standards – and the suites all have retro record players and a selection of vinyl LPs to choose from.
Deluxe Guestroom at Pennyhill Park
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Don’t be a
stranger Want to get in touch with one of our hotels, venues or golf clubs? Here’s where you’ll find us
London Road, Bagshot, Surrey, GU19 5EU Tel: 01276 471774
Brighton Road, Nr. Horsham, West Sussex, RH13 6PS Tel: 01403 891711
Woodman Lane, Sparsholt, Winchester, Hampshire, SO21 2LT Tel: 01962 776088
Castle Combe, Nr. Bath, Wiltshire, SN14 7HR Tel: 01249 782206
London Road, Sunninghill, Ascot, Berkshire, SL5 0PP Tel: 01344 623322
Fanhams Hall Road, Ware, Hertfordshire, SG12 7PZ Tel: 01920 460511
Hammerpond Road, Mannings Heath, Horsham, West Sussex, RH13 6PG Tel: 01403 210228
exclusive.co.uk 78
Don’t be a stranger | EXCLUSIVE HOTELS AND VENUES
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