Luxury London Magazine November 2018

MAGAZINE

November 2018 £7.00

T H E

FOOD & DRINK I S S U E S TA R R I N G F E R R A N A D R I À J A S O N AT H E R TO N H E S TO N B L U M E N T H A L C O L I N C L AG U E H É L È N E DA R R OZ E M A R K H I X S O R E N J E S S E N R E I F OT H M A N YOTA M OT TO L E N G H I C A R M E R U S C A L L E DA C L A R E S M Y T H A N D, E R L E N N Y K R AV I T Z

HUGO BOSS UK LTD. Phone +44 (0)20 7554 5700 boss.com

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CONTENTS

26 UP FRONT

38 PRIZE LOTS

56 GREAT DANE

Pink gems from Geneva

12 EDITOR’S LETTER

40 SURREAL LOVE

15 OBJECTS OF DESIRE

Deluxe fizz from Armand De Brignac and Dom Pérignon

24 ON LONDON TIME

26 ROSAMUND PIKE

themed restaurants 60 FIZZ-ICAL ENDURANCE

Modern Couples exhibition

CONNOISSEUR

C U LT U R E

shares his pet peeves

The capital’s new Michelin-

Mountain-top dining in the Middle East

starred restaurants 50 FROMAGE FAREWALL

74 A TASTE OF SPAIN

The nation’s cheesemakers

reigning supreme post-Brexit

77 REIF OTHMAN

34 THE AGENDA comes to town

The Michelin-starred chef

70 PEAK OF LUXURY

52 NEIGHBOURHOOD Japanese artist Yayoi Kusama

Champagne in World War One

64 JASON ATHERTON

46 TABLE TALK

The Gone Girl actor discusses her most challenging role yet

Soren Jessen’s new Nordic-

The Barbican unveils its

Mark’s Club director Darius Namdar on true luxury

80

Catalan’s pioneering cooks Sumosan Twiga’s head chef

WATCH

78

A CHEF ’S CHRISTMAS

Inside Coal Drops Yard, King’s

Heston Blumenthal and Mark Hix

Cross’ new culinary hotspot

share their festive cooking tips

THE FOOD & DRINK ISSUE

64 COUTURE

ESCAPE

86 PALETTE PLEASERS

108 PACK YOUR BAGS

Autumnal accessories from

Adventures for foodies

Smythson and Bucherer 88 EAST MEETS WEST Jeweller Alice Cicolini unveils her latest collection

78

112

112 BACK TO THE FUTURE The ultimate guide to Japan

PROPERTY

94 HAUTE COULEUR Terry De Gunzburg on the legacy of Touche Éclat 98 TAILOR MADE Chester Barrie’s revamped

124 INSIDER KNOWLEDGE The latest property news from luxury journal PrimeResi.com 128 PAINT

THE TOWN RED

store and Globe-Trotter’s

Architecture’s colourful rebellion

new case

134 S TREETS AHEAD

100 TIME OUT

This month’s hottest homes

Harrods’ unveils its new

140 P RIME TIME

watch department

Savills’ super prime team

COV E R Lenny Kravitz goes behind the lens for champagne brand Dom Pérignon, for which he snapped the likes of Alexander Wang and Susan Sarandon in the house’s new campaign (p,16), Photo: Lenny Kravitz, courtesy of Dom Pérignon

FROM THE EDITOR November 2018 Issue 06

The first edition of the Michelin Guide was a slender affair. Published in France in 1900 by the brothers behind the Michelin Tyre Company, the little red book guided motorists towards petrol stations, garages and hotels in the hope of encouraging them to burn through as many tyres as possible. Restaurants were barely mentioned. Then, in 1926, the guide began awarding stars to France’s top roadside bistros. One star meant ‘very good’; two stars for ‘excellent, worth a detour’; and three stars for ‘exceptional, worth a special journey’.

Michelin’s book today means different things to different chefs. For what an inclusion in the Guide meant to a 32-year-old Gordon Ramsay see Boiling Point. The 1999 documentary follows a ranting Ramsay as he attempts to secure three stars for his eponymous restaurant on Chelsea’s Royal Hospital Road. He sacks a sommelier for taking a break in front of customers – “f*** off” – before demoting a waiter – “ya fat b**tard” – for not being able to fix the building’s malfunctioning air-conditioning system. Ramsay had to wait until 2001 for his flagship eatery to receive its third Michelin star. He’s held on to all three ever since.

For others, the Guide has lost its significance. “In my day you had to prove consistent,” said Marco Pierre White, Ramsay’s former mentor, when we interviewed him in June.

“Today chefs are awarded stars almost immediately after the restaurant opens.” It was a sentiment shared by fellow restaurateur Wolfgang Puck, who we talked to in August.

“Contemporary Michelin food is a conveyor belt of bite-size courses, usually served cold,” he said. “If I wanted to open a three-star restaurant I’d open somewhere with 25 seats, make it tasting-menu only and that’s it.”

Not that any of this stops the Michelin Awards representing the culinary event of the year.

October saw six London restaurants enter the Guide for the first time. And while the small, show-stopping plates of Mayfair’s Hide might embody what we’ve come to expect Michelin to commend, stars for the first-come-first-served tapas of Sabor, the foraged fair of Marylebone’s Roganic, the West African flavours of Ikoyi, the barbecue-based Brat in Hackney, and the simple, sharing dishes of Shoreditch’s Leroy demonstrate that as the capital’s eating habits have evolved so too has the attitude and outlook of the Guide.

And so we welcome you to our food and drink issue, in which we round up the gastronomic gods sculpting London’s culinary landscape and ask them for their top tips for a tasty Christmas.

EDITOR Richard Brown CONTENT DIRECTOR Dawn Alford DEPUTY EDITOR Ellen Millard JEWELLERY EDITOR Mhairi Graham EDITORIAL ASSISTANT Abisha Sritharan CLIENT CONTENT MANAGER Sunna Naseer EDITOR-AT-LARGE Annabel Harrison HEAD OF DESIGN Laddawan Juhong GENERAL MANAGER Fiona Smith PRODUCTION MANAGER Alice Ford COMMERCIAL DIRECTOR Andrew Turner BUSINESS DEVELOPMENT DIRECTORS Rachel Gilfillan Colin Saunders MANAGING DIRECTOR Eren Ellwood PUBLISHED BY

Thank us later.

RICH ARD B ROWN Ed itor ONE CANADA SQUARE, LUXURYLONDON.CO.UK

CANARY WHARF, LONDON, E14 5AX T: 020 7537 6565 WWW.LUXURYLONDONMEDIA.CO.UK

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DISCOVER THE NEW AUTUMN WINTER COLLECTION The new Purdey Technical Tweed combines the elegance of a traditional shooting coat with modern technology. This new tweed is two-thirds the weight of a typical tweed, achieved by weaving nylon threads into the ďŹ bres, making it both lighter and more durable. Available in a field coat, vest and breeks, this is a must-have addition to the wardrobe of any serious sportsman.

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OBJECTS OF DESIRE THIS MONTH’S MOST WANTED ALESSI GIVES HIS GILDED CUTLERY THE MIDAS TOUCH Always one to champion Italian design, Alberto Alessi called on architects Massimiliano Fuksas and Doriana Mandrelli to create the Colombina cutlery set, a curvaceous selection of tableware. New for the autumn season is an updated range in a brasscoloured finish, as well as a small tray in the same shade. The latter is now available in three finishes: polished stainless steel, blackcoloured steel and granulated brass. alessi.com

Colombina cutlery collection, from £254 for six table spoons, six table forks, six table knives and six coffee spoons Rounded Scalene tray in brass, £88

LENNY KRAVITZ RAISES A GLASS TO DOM PÉRIGNON Lenny Kravitz and Dom Pérignon have partnered on a new campaign, with the musician, unusually, behind the lens. As the champagne brand’s first global creative director, Kravitz was given free rein on the campaign, which was shot in and around his Los Angeles home and featured a star-studded cast, including fashion designer Alexander Wang (second from left), Kravitz’s daughter Zoë (third from left), Oscar-winning actor

Susan Sarandon (centre) and Pulp Fiction’s Harvey Keitel (fourth from right). The idea behind this shoot was “human contact”, Kravitz told Forbes magazine, adding that champagne shouldn’t just be saved for special occasions. “We don’t have to wait for a wedding, anniversary or birthday to pull out the champagne... It’s also about seizing the moment and celebrating just because it’s Thursday.”

Cheers to that. domperignon.com

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OBJECTS OF DESIRE

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TAILOR JEREMY HACKETT AND ASTON MARTIN COLLABORATE ON ONE-OF-A-KIND RAPIDE S Continuing their long-standing partnership, Hackett and Aston Martin have collaborated on a one-off Aston Martin Q Rapide S, which has been built to one of the highest specs ever realised by the automotive company.

Designed by Hackett founder, Jeremy Hackett, the car features a Mako Blue exterior, Union Jack wings and 3D minted polo player badges in a nod to the fashion label’s sporting heritage. Inside, a Prince of Wales check supplied by cloth mill Fox Brothers and Co adorns the upholstery, while the glove box, door pockets, cup holders and sun visor are decorated with a blue-and-white stripe material in homage to traditional suit linings. The owner of the car will be gifted a complementary Hackett suit in the same fabrics. There are also a series of accessories available, including a weekend bag and blanket in the same Prince of Wales print and a travel umbrella with a gear stickstyle handle. hackett.com

Total car weight: just 1,990kg Six-litre V12 Engine Near perfect 49:51 front / rear weight distribution

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OBJECTS OF DESIRE

“ I A M AWA R E T H AT I T I S CO N S I D E R E D U N G E N T L E M A N LY TO B OA S T B U T O N T H I S O CC A S I O N I C A N ’ T H E L P M YS E L F - I F T H AT R U L E S M E OUT AS BEING A GENTLEMAN, SO BE IT” - Jeremy Hackett

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JEWELLERY FIT FOR AN EMPRESS Chaumet’s Joséphine collection has been redesigned using a selection of rainbowcoloured precious stones and pearls inspired by the personal style of Empress Joséphine Aigrette, the brand’s muse.

The new collection by Chaumet is a nod to the Empress’ personal quirks, from her love of colourful flowers to her ability to weave the fashion trends of the day into her own personal style – and inspiring others in the process. The Empress often went against the sartorial grain by layering her jewels, and in doing so created a new trend amongst her subjects.

Chaumet’s new collection includes stackable tiara rings, pendants, and earrings and bracelets, decorated with aquamarines, peridots, citrines and amethysts, in homage to Aigrette’s unique sense of style.

ALICE MADE THIS MAKES ITS MARK Award-winning British accessories brand Alice Made This has launched a timeless range of engraved cufflinks.

Building on one of the brand’s most loved designs, the new Sketch Collection is a collaboration with expert engraver James Neville, who has detailed each individual cufflink to highlight the intricacy of traditional mark making. Available in solid brass and finished by hand, the cufflinks offer a beautiful sensibility that cannot be replicated by machine, with no two pairs ever being the same.

From £3,140, chaumet.com

From £205, alicemadethis.com

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LUXURY LONDON

OBJECTS OF DESIRE

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OBJECTS OF DESIRE

ARMAND DE BRIGNAC THINKS OUTSIDE THE BOX A team of just 18 people is involved in crafting a bottle of Armand de Brignac champagne, from the pressing of fruit to its departure from the brand’s cellars.

By keeping the team small, Armand de Brignac – owned by rapper Jay Z since 2014 – ensures that only the most highly skilled winemakers are involved in producing its tête de cuvée (highest quality wine).

Its latest launch, Deux Flutes d’Armand De Brignac, is a luxury gift set comprising one 750ml bottle of Brut Gold Prestige Champagne and two complementary glasses.

The set is housed in a lacquered wooden case, featuring a heavyweight push lock and a hidden cardslot for handwritten messages. armanddebrignac.com

Includes one 750ml bottle of Brut Gold Prestige Champagne and two tulip glasses Only 300 boxes are available worldwide £464, exclusive to Harrods, harrods.com

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The Breitling Cinema Squad Charlize Theron Brad Pitt Adam Driver

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BREITLING BOUTIQUE 130 NEW BOND STREET

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LUXURY LONDON

INTERVIEW

Describe your personal style: Much of my style reference comes from Simon Crompton’s blog Permanent Style.

Though today, my style of suit has changed; I prefer a softer shoulder, less exacting, and structured shirts and ties. I am venturing into the world of Italian suit-making, taking tips from Hugo Jacomet’s book The Italian Gentleman.

O N LO N D O N T I M E

DA R I U S N A M DA R

What would you never leave the house without?

My Graf von Faber-Castell pen. My father had one and I bought myself the same when accepting the position at Chiltern Firehouse.

DA R I U S N A M DA R , C LU B D I R E C TO R O F M A R K ’ S C LU B ,

Favourite watch: A Rolex Daytona on a leather strap.

I S C R E D I T E D W I T H M A K I N G T H E M AY FA I R P R I VAT E

The most stylish Londoner you know: Nick Foulkes.

M E M B E R S ’ E S TA B L I S H M E N T C O O L . T H E AWA R D WINNING CIGAR CONNOISSEUR AND MEMBER OF M R P O R T E R ’ S S T Y L E C O U N C I L TA L K S T E A , TA I L O R I N G A N D T H E D O W N S I D E S O F T E C H N O L O G Y

How would you show someone a good time in London?

Take them down the Thames on one of the two stunning Chelsea Yacht Club boats.

Your favourite London hidden treasure: Drake’s maker and haberdasher on Clifford Street is one of my favourite stores to drop into. The ties and pocket squares are marvellous; so is the collection of boots and coats.

Words: Annabel Harrison

A

fter working for Jeremy King at The Wolseley, Namdar spearheaded London’s hottest opening of recent years when he launched Chiltern Firehouse in 2013. Next, he opened the Colony Grill Room at The Beaumont hotel, before taking the club director position at Mark’s Club in 2015. A cigar aficionado, this year Namdar won first place in Havana’s International Habanosommelier contest, an annual event held in Havana by the Cuban government (he’d already won the UK title in 2017).

Address book essentials: Most trusted man in the world of cigars: Edward Sahakian. Tea supplier: Jameel Lalani of Lalani & Co. Favourite restaurant: The River Café.

What is true luxury? Time. Any service that provides you with more time.

The Londoner you find most inspiring: Jeremy King, the greatest restaurateur.

What you’re reading: I just finished Haruki Murakami’s NorwegianWood, and am starting Sapiens: A Brief History of Humankind by Yuval Noah Harari.

What is your favourite place in the world? Nihiwatu Beach [on Sumba Island in Indonesia] is the most extraordinary place I have visited in the last few years.

Which three luxury brands do you most covet? The passion that goes into all [homeware and fragrance brand] Santa Maria Novella’s products is easy to see; Lorenzo and Massimo Cifonelli, of Cifonelli, are master tailors from Paris, and I am lucky enough to have a few of their pieces; I also love George Cleverley shoes – George and George Jnr are expert craftsmen and recently made me a pair of Mark’s Club slippers with the ‘suspiciously square’ toe hallmark.

OPPOSITE PAGE DARIUS NAMDAR; THIS PAGE, FROM TOP DRAKE’S; CIFONELLI BLAZER; INDIAN ROOM AT MARKS’ CLUB; ROLEX DAYTONA

What does technology add to your life?

Technology gives us access to everything, which creates the sense of needing more… often I find a digital detox necessary, and feel the need to hide from technology sometimes.

Mark’s Club, 46 Charles St, W1, marksclub.co.uk

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ON THE FRONTLINE

DFREE / SHUTTERSTOCK.COM

A F T E R H E R B L O C K B U S T E R B R E A K T H R O U G H S I N D I E A N O T H E R D AY A N D G O N E G I R L , R O S A M U N D P I K E H A S D E V E L O P E D I N T O A N A C T R E S S W H O L LY U N A F R A I D T O T A C K L E C H A L L E N G I N G H I S T O R I C A L F I G U R E S H E A D O N . H E R L AT E S T P R O J E C T, H O W E V E R , P U S H E D H E R A R T I S T I C A N D P H Y S I C A L TA L E N T S TO A N E W L E V E L

Words: Peter Wallace

AT THE IWC SCHAFFHAUSEN FILMMAKER BURSARY AWARD CEREMONY, ©DAVE BENETT/GETTY IMAGES

2018

A PRIVATE WAR

I

n recent years, Rosamund Pike has developed somewhat of a penchant for playing historical figures. In 2016, there was her turn as Ruth Williams Khama, wife of the first President of Botswana, in A United Kingdom.

Following this, the past 18 months have seen Pike portray SS officer Reinhard Heydrich’s wife Lina, and then German left-wing militant Brigitte Kuhlmann in The Man with the Iron Heart and Entebbe respectively.

These individuals appear to be far removed from Pike’s own idiosyncratic English upbringing, which saw her win badminton scholarships in her youth and go on to study English Literature at Oxford. But the Hammersmith-born actor’s childhood was one of decided European sentimentalities too, as she travelled the continent with her operasinging parents in “a sort of gypsy life”, and learned to speak French and German in her spare time.

These linguistic attributes would of course come in handy when it came to filming The

THIS PAGE IN A PRIVATE WAR; OPPOSITE PAGE IN GONE GIRL

Man with the Iron Heart and Entebbe in particular, but Pike’s next project poses a further challenge. In upcoming biopic, A Private War, Pike is set to eschew the past in favour of a far more contemporary source of inspiration, celebrated war correspondent Marie Colvin, who was killed in Syria six years ago.

“Because I was playing someone who has lived and whose memory is so recent, I took it on as a responsibility to be as much like her as I could,” the 39-year-old explains. “I studied everything about her physicality as much as I possibly could for months, the little gestures, the tiny details. Sometimes the big things – how she walked, how she sat, how she ran – but also the smaller things.

“I also knew we had to tread very delicately on the memory of Marie and earn the trust of the people who knew her because not only was their loss so recent, her family and friends were going to be a great resource for me to learn more about her.”

Pike adds that she was lucky in one respect: that Colvin’s life was utterly captivating and

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GONE GIRL

2014

INTERVIEW

seemingly ready-made for a silver screen adaptation. “She had balls,” Pike declares.

“One of the key things about Marie was that not only was she one of the world’s top war correspondents who told the human story of people on the ground, but she also had access to the world’s leaders – she had Gaddafi’s ear, she had Arafat’s ear – she was trusted by these very difficult men in a way that few other journalists were. She was fearless in her tenacity.

I felt that if we captured that fierce appetite for a story and keyed in her vulnerability and the cost of that fierce dedication, then we had done her story justice.”

Instantly recognisable by virtue of the eyepatch she wore after a Sri Lankan rocketpropelled grenade cost her the sight in her left eye in 2001, Colvin’s reputation as a fearless reporter led her into battlefields across the Middle East and beyond. The injuries she sustained in Sri Lanka may have left her hospitalised, permanently scarred, and suffering from post-traumatic stress disorder, but they failed in keeping her from

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submitting her 3,000 word article to The Sunday Times – on deadline.

And believably encapsualting Colvin’s allaction persona began as more than just a case of mental dedication and preparation for the usually statuesque Pike.

“Marie was ready for action and she carried a residual tension in her body that I don’t have,” she acknowledges. “I knew that she carried her shoulders in a different way owing to the weight of what she took on in the field, and being primed for an attack that could come at any point.

2018

B E I RUT

“I suppose I felt that I couldn’t get inside her mind unless I got inside her body – she had a very strong character in her whole body and I had to shed my own physicality as part of that process.

“I remember going for my medical before my next film and when the doctor measured my height it was a centimetre-and-a-half less than normal, simply because of the way I had allowed my body to change and adopt that same tension.”

Continuing in the recent rich vein of cinematic form that has earned her considerable plaudits over the past few years – including BAFTA, Golden Globe and Academy Awards nominations for her lead role in Gone Girl – Pike is next set to inhabit the world of legendary scientist Marie Curie in Radioactive, due for release next year. The portrayal of so many fascinating female characters of late poses an interesting juxtaposition to her big screen breakthrough as ‘Bond Girl’ Miranda Frost in the Pierce Brosnan-starring Die Another Day. But in spite of this apparent step-up to roles arguably more befitting of her talents, Pike

THIS PAGE ROSAMUND PIKE IN BEIRUIT

insists that it’s the stories that captivate her attention above anything else.

“It’s really the script and director that determine my choices. I don’t particularly care whether it’s a big budget film or one that’s likely to be a hit at the box office; acting will always be my true passion.

“I like to go from costume movies to other genres, including television appearances and especially the theatre. If I had the choice between a great play and a blockbuster, I would much rather do the play. I love everything about the West End theatres, even the smell, behind the scenes, of trunks full of stage clothes.”

Such romanticism is indicative of Pike’s cultured background. With both her parents enjoying successful operatic careers – her father Julian now holds a prestigious position as professor of music and head of operatic studies at the Birmingham Conservatoire – there was a gamut of artistic pathways on offer to the Pikes’ only daughter.

“My parents never wanted to limit me in any way,” she says. “They simply wanted me to be happy in whatever profession allowed me to be creative and to express myself. They were a wonderful example for me in how they showed me it was possible to turn a passion into a career.

They never pressured me to do anything else.

I was encouraged to dedicate myself to what I loved and hopefully something I would be able to earn a living at.

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INTERVIEW

“I studied literature at Oxford and I have beautiful memories of those years. I threw myself into the study of literature but also of music – I play cello and piano.”

It is a similar ideal she has planned for her own sons, the uniquely named Solo and Atom, with long-time partner Robie Uniacke, a businessman and mathematical researcher.

“I would like to teach them music,” she agrees. “I was exposed to music from the age of three and a half, so I spent a lot of my childhood learning to play. But my parents have advised me to wait and not begin teaching them an instrument until they are older.”

Pike’s life, both privately and professionally she admits, has reached a welcome zenith: “For me 30 is the decade to be in. It’s where I can get the richest roles, but have a family as well.”

Inhabiting the war-torn world of Marie Colvin, however, allowed her to explore what life was like for not only war reporters but for the citizens living through wars and conflicts.

“Marie had an extreme level of empathy.

She was able to go with people into their pain.

She knew that her words would hit home – and they did.”

“Marie had an extreme level of empathy.

She knew that her words would hit home”

THIS PAGE, FROM TOP MARIE COLVIN WITH PHOTOGRAPHER PAUL CONROY, WHO SURVIVED THE ATTACK THAT KILLED HER, TAKEN FROM HIS BOOK UNDER THE WIRE; ROSAMUND PIKE AND JAMIE DORNAN IN A PRIVATE WAR

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T HE LI FE & D EAT H O F M ARI E CO LVI N Marie Colvin was born in Astoria, Queens, New York City in 1956 and later studied anthropology at Yale University.

In 1985 she moved jobs from United Press International to The Sunday Times, where she would spend the remainder of her journalistic career and life in Hammersmith, west London.

Hailed by many of her peers as the greatest war correspondent of her generation, Colvin was targeted and killed on February 22, 2012 by Syrian forces as she reported on the suffering of civilians in Homs, Syria.

In a career spanning more than 30 years, Colvin reported from the frontlines of war zones around the world and was renowned for her bravery, her tenacity, her skill and her compassion. In 2001 she was wounded in Sri Lanka by shrapnel while covering the conflicts in the country and lost the sight in her left eye.

Her death sparked a massive outpouring of tributes by heads of state, colleagues, admirers and victims of war around the world.

DISCOVER THE

BEAUTY

HEALTHCARE . PHARMACY . SKINCARE . WELLBEING

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C U LT U R E MUSIC,

MUSEUMS AND

MASTERPIECES

UNDER THE HAMMER The largest Fancy Vivid Pink Diamond ever to come to auction

P.40 FINE HEART Paint, passion and purgatory – the tale of Salvador and

CATHLEEN NAUNDORF, THE WHITE GARDEN, 2009

Gala Dali

Cathleen Naundorf captures the exquisite detail of Chanel’s haute couture collection in a new book by Rizzoli (p.34)

TH E AG E N DA YOUR CURATED GUIDE TO CULTURE IN THE CAPITAL Words: Ellen Millard

BOOK CATHLEEN NAUNDORF Haute couture photographer Cathleen Naundorf has snapped myriad sartorial heavyweights in her time, including the likes of Dior, Valentino and Elie Saab.

For her latest book, Women of Singular Beauty, Naundorf was given unprecedented access to the house of Chanel and its couture collections. The result is a striking book of ethereal snaps that depict the exquisite ensembles in dramatic settings.

F I TZ R OV I A

£90, rizzoliusa.com REBECCA HOSSACK GALLERY For its annual Songlines exhibition, Rebecca Hossack Gallery is throwing the spotlight on artist Damien Coulthard, whose family descend from Adnyamathanha, an indigenous group from South Australia. Charting his family history through his paintings, Coulthard tells the story of his ancestors’ kinship using ochre clay gathered from the Adnyamathanha land itself. During the exhibition, the gallery will also be hosting a series of events in partnership with Warndu, a native Australian food company launched by Coulthard.

Until 24 November, 2a Conway Street, W1T, rebeccahossack.com

FROM TOP TRAVELLING SERPENTS – THE GAMMON RANGES AND FLINDERS RANGES, 2018; ARARRU AND A MARHARI, 2018; AKURRA, CREATOR AND KEEPER OF THE FLINDERS RANGES, 2018

RIGHT SECRET TIMES (GRAND PALAIS I), CATHLEEN NAUNDORF

MICHELE MORGAN, ERNEST BACHRACH, CIRCA 1939. PRIVATE COLLECTION

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C U LT U R E

BERMONDSEY FASHION AND TEXTILES MUSEUM Charting the changing style of the 1920s flapper girl into the more grown-up, utilitarian-inspired fashion of the 1930s, the Fashion & Textile Museum’s new exhibition Night and Day: 1930s Fashion and Photographs explores the day and evening styles of the decade with snaps of the stars who championed them.

Running in tandem with this show is a second, dedicated to the monochrome works of shutterbug Cecil Beaton, who was famed for his fashion photographs in the 1930s. His pictures have been featured in Vogue, Harper’s Bazaar and Tatler, and included subjects such as Salvador Dalí and Katharine Hepburn. £9.90 for both exhibitions, until 20 January, 83 Bermondsey Street, SE1, ftmlondon.org

H OX TO N VICTORIA MIRO GALLERY

ABOVE, FROM LEFT PUMPKIN [WUTIU], 2018; PORTRAIT OF YAYOI KUSAMA; BOTH IMAGES ©YAYOI KUSAMA, COURTESY OTA FINE ARTS, TOKYO/ SINGAPORE/SHANGHAI AND VICTORIA MIRO, LONDON/VENICE

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The world’s most psychedelic pumpkins return to London this winter at the Victoria Miro gallery, which is hosting an exhibition of new works by Japanese artist Yayoi Kusama. New paintings, pumpkins and flower sculptures will be shown in what is the 12th exhibit for the artist at the gallery – as well as a large scale mirror installation for the ultimate Instagram snap.

Until 21 December, 16 Wharf Road, N1, victoria-miro.com

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C U LT U R E

UPCOMING ESTIMATE: £ 100,000-£ 150,000

Model Reclining in the Artist’s Studio, Charles Nègre Painter Charles Nègre started experimenting with paper photography in 1848. This untrimmed salt print from a wax paper negative was likely taken in 1849 ahead of him painting Le Lecture. This is the only known print of the image and is believed to be unique; only two salt prints and five paper negatives of the same model in the studio are known to exist.

Early French Masterworks from The Hyman Collection, 1 November, phillips.com

PRIZE LOTS

CLOCKWISE FROM TOP CHARLES NÈGRE, MODEL RECLINING IN THE ARTISTS STUDIO, CIRCA 1849; A NAPOLEON III GILT BRONZE MOUNTED TORTOISESHELL, BRASS AND PEWTER ‘BOULLE’ MARQUETRY EBONY MEUBLE D’APPUI ATTRIBUTED TO CHARLES-GUILLAUME WINCKELSEN, CIRCA 1865; THE PINK LEGACY DIAMOND

UPCOMING E ST I M ATE: $3 0M - $50M

The Pink Legacy The largest and finest Fancy Vivid Pink Diamond to have ever been offered at auction, this colossal gem, dubbed The Pink Legacy, weighs in at a hefty 18.96 carats.

Descended from the South African Oppenheimer family (founders of the Anglo American mining company) and due to be auctioned at the Four Seasons Hotel des Bergues in Geneva, the stone is expected to beat the record set by The Pink Promise, a 15 carat gem that went for $32.4m in 2017.

Magnificent Jewels, 13 November, christies.com

UPCOMING ESTIMATE: £ 50,000-£ 70,0 0 0

Napolean III Gilt Bronze Cabinet Circa 1865, this tortoiseshell, brass, pewter and ebony cabinet is attributed to CharlesGuillaume Winckelsen, one of the most prolific cabinet makers from the 19th century. Known for his unique style of Boulle marquetry, Winckelsen had a number of high profile clients, including French pirate Jean Lafitte. This particular piece is heavy in detail and hides eight drawers behind its exquisite doors.

Important Design, 21 November, bonhams.com LUXURYLONDON.CO.UK

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Circa.1965

We weren’t around in 1965, but the C65 Diver is the watch we would have made if we had been.

The best of the 60s, remastered. A classic dive watch enhanced by the very latest technological refinements, sporting a lithe masculine aesthetic but with discreet dress styling, that you can wear anytime, anywhere. A timepiece that can proudly stand with the world’s great contemporary dive watches in every respect - apart from price.

Do your research.

christopherward.co.uk

DALÍ AND GALA: SURREAL LOVE AS A NEW BARBICAN EXHIBITION EXPLORES THE ROLE OF ARTISTIC C O U P L E S A N D M U S E S , L U X U R Y L O N D O N D I S C O V E R S T H E TA L E O F PA I N T, P A S S I O N A N D P U R G AT O R Y I N T H E M A R R I A G E O F S A LVA D O R A N D G A L A D A L Í

Words: Rob Crossan

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f Salvador Dalí wanted to see his wife, then he needed to write a letter first. Seeking permission in such a formal way in order to see one’s own spouse may seem unusual, but Gala and Salvador’s marriage was, perhaps unsurprisingly, a deeply unconventional one, not least in terms of written invitations.

Gala has long been considered an arch manipulator of her husband, but her role in the renowned surrealist painter’s life is slowly beginning to be seen in a different, less negative light.

Modern Couples, a new exhibition at the Barbican, delves into the creative and personal relationships of modern art’s biggest names and how they inspired one another’s work, from Dora Maar and Pablo Picasso to Frida Kahlo and Diego Rivera.

Gala’s influence on her husband’s art has long been apparent. From the early 1930s, Salvador signed his

works with both their names. “It is mostly with your blood, Gala, that I paint my pictures”, he once stated.

Salvador, however, was far from the first major artist who took this beguiling Russian, born Elena Ivanovna Diakonova, as a galvanising inspiration.

Sickly during childhood, young Diakonova was sent to a Swiss sanatorium at the age of 17, where she met Paul Éluard, the French poet who became her first husband.

Living in Paris at the end of the First World War, the young Russian wife became immersed in the surrealist movement in which Paul, through works such as Répétitions, was a starring founder member.

Her role was far from that of dutiful spouse, however, and she began an affair with Éluard’s friend and fellow surrealist artist Max Ernst, prompting Paul to run away to Saigon rather than confront the two lovers.

She brought him back to Europe, but the reunion was

CLOCKWISE FROM TOP LEFT JEAN ARP, TÊTE DE LUTIN, DIT ‘KASPAR’,1930, PHOTOGRAPHY BY DENIS BERNARD, ©FONDATION ARP; TAMARA DE LEMPICKA, LES DEUX AMIES, 1923, ASSOCIATION DES AMIS DU PETIT PALAIS; PABLO PICASSO, PORTRAIT DE FEMME,1938, ©CENTRE POMPIDOU, MNAMCCI, DIST. RMN-GRAND PALAIS / GEORGES MEGUERDITCHIAN; WINIFRED NICHOLSON, JAKE AND KATE ON THE ISLE OF WIGHT, 1931, NATIONAL GALLERIES OF SCOTLAND, EDINBURGH, ©TRUSTEES OF WINIFRED NICHOLSON; GEORGIA O’KEEFFE, EAST RIVER FROM THE SHELTON (EAST RIVER NO. 1),1927-1928, COURTESY OF NEW JERSEY STATE MUSEUM COLLECTION

THIS PAGE, CLOCKWISE FROM TOP LEFT A. RODCHENKO AND V. STEPANOVA DESCENDING FROM THE AIRPLANE, 1926, RODCHENKO AND STEPANOVA ARCHIVES; GEORGE PLATT LYNES, PAUL CADMUS AND JARED FRENCH, 1937, COURTESY OF GUGGENHEIM MUSEUM, NEW YORK; DOROTHEA TANNING AND MAX ERNST WITH HIS SCULPTURE, CAPRICORN, 1947, ©JOHN KASNETSIS; FRIDA KAHLO, LA VENADITA (LITTLE DEER), 1946, PHOTOGRAPHY BY NATHAN KEAY, ©MCA CHICAGO JOHN KASNETSIS; LEONORA CARRINGTON, BIRD SUPERIOR, PORTRAIT OF MAX ERNST, NATIONAL GALLERIES OF SCOTLAND, ©THE ESTATE OF LEONORA CARRINGTON OPPOSITE PAGE, FROM TOP CLAUDE CAHUN, SELF-PORTRAIT, 1928; CLAUDE CAHUN SUZANNE MALHERBE/ MARCEL MOORE,1928, BOTH COURTESY OF JERSEY HERITAGE COLLECTIONS

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Romantic to the core though Salvador may have been, the couple’s relationship would appear to have leaned more towards a mother-son dynamic.

That, at least, is the conclusion of Dr Zoltan Kovary, a Hungarian clinical psychologist who wrote an analysis of Dalí’s artwork called The Enigma of Desire: “Gala sometimes called Salvador, ‘my little son’. They never had a ‘real’ sexual relationship,” said Kovary. “Dalí, although Gala raised deep desires in him, had fear of physical contact.”

Many of Gala’s own artistic achievements have vanished without trace: none of her own paintings are believed to exist and no manuscript has ever been found of the novel that she was supposed to have written behind the walls of Púbol.

As a fashion icon however, there is more that has survived. Her saturnine looks inspired the likes of Christian Dior and Elsa Schiaparelli to design clothes for her.

When Gala died in 1982, her grieving husband had already built a crypt, with a double tomb and an opening between them so that they could, as the Dalí Universe says, “hold hands in the afterlife”.

A fire a short time after Gala’s death prompted Salvador to leave Púbol, however, and when he died in 1989 he was buried alone in his home town of Figueres, 25 miles away.

Gala’s legacy would almost certainly have displeased her. As she lies alone in the Púbol crypt, a stuffed giraffe next to her tomb, there is almost no public awareness of her role in turning the public perception of art into a pop brand (a concept seized on by artists such as Andy Warhol, Jeff Koons and Damien Hirst), tackling head on the notion of the starving artist in a garret (the Dalís’ wealth came from commercial tie-in’s with products such as Datsun cars and lollipop wrappers) and being one of the very few women to have influenced the surrealist movement.

Púbol is now open the public, and visitors can see the ephemera of Gala’s life, ranging from her blue Cadillac to the crown made for her by Salvador from bent dining forks.

Perhaps the most poignant memory of Gala’s life, however is not one of her husband’s creations, but an undated note, written in French in her own hand.

“Yes it is believed that I am a fortress, well defended and perfectly organised,” she wrote, “when at best I might be a small blinking tower that, through modesty, tries to cover itself and conceal its by now deteriorated walls to find a little solitude.”

brief. It was in 1929, while the couple were on holiday in the Spanish town of Cadaqués and visiting the impressive, but still fairly unknown, Salvador, that their marriage broke down.

“She was destined to be my Gradiva, the one who moves forward, my victory, my wife,” Salvador later wrote.

It is here that the reputation of Gala as a snobbish parasite begins to take shape. Stories of her reading tarot cards to determine her husband’s success, rumours of monstrous ego-driven temper tantrums and of a personality defined by money-grabbing shallowness all abounded during her lifetime, and have remained long after her death.

Yet there are holes in this narrative. Gala left her bohemian Parisian life for a fisherman’s house in Catalonia with an artist who was languishing in obscurity; hardly the choice of a woman fixated by material wealth.

Also, her canny and adept skills as unofficial publicist and agent to Salvador impressed other artists immensely, to the point where Giorgio de Chirico, the Italian painter, asked her to become his agent, too.

Global success came to Salvador not long after their marriage. Mastering the art of the deal in terms of gaining huge sums for her husband’s works, Gala appeared in hundreds of Salvador’s paintings, often depicted as a deeply erotic, Madonna-like figure, such as the sprawling nude in Dream Caused by the Flight of a Bee Around a Pomegranate a Second Before Awakening, from 1944.

In Portrait of Gala with Two Lamb Chops Balanced on Her Shoulder, painted at the time of their marriage in 1934, Gala has her eyes closed, seemingly in a state of bliss and entirely at ease with the surreal chaos emerging around her.

As far as domestic arrangements went, the bizarre written invitations that Gala demanded from her husband weren’t orders that were obeyed under duress – Salvador seemed more than happy to acquiesce to his wife’s wishes: “Sentimental rigor and distance as demonstrated by the neurotic ceremony of courtly love increase passion,” he wrote.

When Salvador was granted permission to see his wife, it was to the magical retreat of Púbol that he would visit: a remote castle that he bought for her and restored from its derelict state, complete with an interior he designed himself, encrusting the ceilings with a coat of arms bearing the letter G.

£16, until 27 January, Modern Couples, Barbican Centre Silk Street, EC1Y, barbican.org.uk

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PHOTOGRAPHY BY MATTIAS BJORKELUND

P.50 THE BIG CHEESE Homemade fromagerie for a post-Brexit Britain

P.60 GRAPE EXPECTATIONS Tragedy amid the terroirs – a century on from the Armistice

P.70 NEW HEIGHTS Colin Clague opens a pop-up restaurant on UAE’s highest mountain

P.78 FESTIVE FEAST Christmas cooking tips from Britain’s best chefs

CONNOISSEUR TA ST I N G N OT E S FO R T H E U R B A N E E P I C U R E A N

Jason Atherton honours his first restaurant, Pollen Street Social, in a new cookbook (p.64).

TA B L E TA L K THE LATEST NEWS FROM LONDON’S TOP TA STEMAKERS Words: Ellen Millard

T W O M I C H E L I N S TA R S FOR CLARE SMYTH Clare Smyth’s Core has scored two Michelin stars in its first year of opening. The Notting Hill restaurant joins Kitchen Table, Bubbledog’s private dining room, as the two British eateries awarded the double gong this year. Hide, Ikoyi, Roganic, Brat, Sabor and Leroy were awarded their first stars.

SIMON ROGAN’S DEBUT BOOK Winner of BBC2’s Great British Menu, GQ’s Chef of the Year 2018 and a Michelin-starred cook to boot, Simon Rogan has released his debut cookbook, Rogan. The hardback focuses on local, seasonal ingredients handpicked from his farm in Cumbria, where his two Michelinstarred restaurant L’Enclume is located.

Expect recipes for butter-poached brill, chickpea wafers and chocolate fondant. £30, harpercollins.co.uk

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C A R AC T È R E

CAROUSEL ANNOUNCES AUTUMN LINE-UP Marylebone’s open kitchen Carousel has announced its autumn guest chef line-up. New for November is Yaroslav Artyuk of Kanapa fame. Considered to be the best Ukranian restaurant in Kiev, Kanapa is famed for giving old favourites — such as chicken Kiev (made using pheasant) and borsch soup — a modern makeover.

NEW OPENINGS

Emily Roux and Diego Ferrari’s debut restaurant offers Italian and French dishes such as cacio e pepe – Roux’s “desert island dish” – and beef consommé.

209 Westbourne Park Road, W11, caractererestaurant.com

KAHANI Former head chef at Michelin-starred Tamarind Peter Joseph has opened his first solo eatery, Kahani – a contemporary take on North Indian cuisine.

1 Wilbraham Place, SW1X, kahanilondon.com

£49.50 for four courses, 6-10 November, 71 Blandford Street, W1U, carousel-london.com

RECORD-BREAKING W H I S K Y S E L L S AT AUCTION

KYM’S Andrew Wong’s second restaurant Kym’s serves traditional Chinese dishes, including crispy duck pancakes and a Chinese Sunday roast menu.

Bloomberg Arcade, EC4N, kymsrestaurant.com

A 1926 bottle of The Macallan with a label by Italian painter Valerio Adami has become the most expensive whisky ever sold at auction. The 60-year-old tipple went under the hammer at Bonhams in Edinburgh, where it went for £848,750. It beat the record set earlier in the year by a bottle from the same series, which sold in Hong Kong for £814,081.

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HAMPER YO U R S E L F W H E T H E R YO U WA N T T O T R E AT YO U R S E L F O R A L O V E D

1 2 3 4

ONE, THESE HAMPERS ARE SURE TO DO THE JOB

Words: Abisha Sritharan

FOR... A LUXURY BRUNCH TOP PICK: Breakfast at The Wolseley by A.A Gill £150, The Wolseley Breakfast Hamper, thewolseleyshop.com

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FOR... THE DRINKS CABINET TOP PICK: Sagaform Cocktail Shaker and accessories £500, The Drinks Cabinet Hamper, harveynichols.com

F O R . . . C H E E S E LOV E R S TOP PICK: Seven-piece cheese knife set £1,000, The Ultimate Paxtons Collection, paxtonandwhitfield.co.uk

FOR... BIG SPENDERS

FOR... FOODIES

TOP PICK: Dom Ruinart Rosé

TOP PICK: Dinner at Cora Pearl

£6,000, The Imperial Hamper, fortnumandmason.com

£3,000, The Covent Garden Dining Edit Hamper, coventgarden.london

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LUXURY LONDON

PROMOTION

ON A ROLL AT- H O M E S U S H I S E R V I C E I K I S H O B R I N G S J A PA N E S E C U LT U R E , PA S S I O N A N D C R E AT I V E E XC E L LENCE TO YO U R D INING R OOM

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haring a love of authentic Japanese food and culture, ikisho (i-ki-sho) delivers truly traditional dining experiences by connecting diners to master chefs.

Sushi making was estimated to have begun from around 500 B.C and is much an art form as it is a delicacy, traditionally enjoyed during celebrations and special occasions. At-home dining service ikisho provides outstanding culinary experiences of authentic high-end quality sushi with a master sushi ‘itamae’ (i-ta-ma-e) – skilled chef.

Omotenashi (o-mo-te-nashi) is deep rooted in the Japanese

culture and represents the way in which a host pays attention to detail and anticipates their guests’ needs.

The ikisho experience embodies the omotenashi spirit with sensitivity, flexibility and knowledge, making sure everyone is taken care of throughout the meal, providing an authentic, transparent and memorable experience.

The master sushi itamae will design and serve a tailor-made menu that can be likened to an artistic experience. The chefs take great pride in celebrating and respecting the seasonality of food and enjoying each ingredient at its peak. This is called shun (sh-un) and describes when fish is at its most succulent or vegetables or fruit at their very best.

Itamae are in charge of procuring the very best ingredients from their chosen suppliers for the fullest, most tantalising flavours.

Guests are invited to sit in front of the itamae as they elegantly and skilfully prepare their dishes. The craft and precision have been honed to a fine art, and are thoroughly captivating to watch. Omakase (o-ma-ka-se) is a Japanese phrase that means ‘I’ll leave it to you’ and allows the chef to be innovative and

creative. The chefs produce the dishes from chosen ingredients they believe guests will enjoy, to create an outstanding meal.

To further enhance the experience, each dinner party is provided with a host or hostess who can explain the chef’s process, choice of ingredients, traditions and also presentation.

The company offers sake sommelier services too, where a sake expert visits your home.

Sake temperature, cups and serving style are all considered to enhance your omakase menuu.

To top it off, ikisho will handle the requirements of your evening from start to finish, from booking your ikisho itamae chefs, providing a host or hostess to guide your guests through the experience and organising your sake pairing.

Savour Japanese cuisine as it should be experienced: with passion and mastery.

PHOTOGRAPHY

BY TOM BOWLES

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To book your ikisho master sushi dining experience please visit ikisho.com or call 020 7112 9365.

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DON’T BUY INTO THE BREXIT CHEESE HYSTERIA – HOMEGROWN VERSIONS OF THE E U R O C L A S S I C S A R E TA K I N G T H E C H E E S E W O R L D B Y S TO R M

Words: Chris Allsop

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nrivalled Roquefort, moreish Manchego, grand Gruyère – the continent does cheese fabulously well.

Of course, with Brexit a-coming, terms of domestic engagement with foreign curds are about to change and it’s likely to be in a negative way for British Euro-turophiles.

The internet lit up with the news of this Cheesemageddon: costs will soar – some importers were already hiking prices 15 per cent in anticipation – and shortages loom, especially in the cheddar sector, which – we learned with shock – is mostly imported from Ireland.

Fortunately, our spies have been abroad. Since the late 1970s, when new life was breathed into the now flourishing British artisan cheese sector, our cheesemakers have been travelling the continent, acquiring the techniques of our European cousins.

British equivalents of continental classics have sprung up, reminiscent of the greats, but also uniquely tied, through climate and pasture, to domestic terroir.

So save the continentals for the continent, for picnics with Euro-bought baguettes, and tune your taste buds to the new reality. Here’s a selection of cheeses that, if not a straight swap, should at least become an important addition to your cheese library.

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T U N WO R T H A former Supreme Champion at the British Cheese Awards, Tunworth is a British Camembert. Produced by Stacey Hedges and Charlotte Spruce of Hampshire Cheeses, the creamy textured cheese, with its sweet, nutty flavour, offers classic Camembert but with greater complexity. Hampshire Cheeses also produces Winslade, a kind of Camembert/ Vacherin cross, for those after something a little more rich and uncomplicated. £8.25 for 250g, thecourtyarddairy.co.uk KERN Last year’s World Cheese Champion, pasteurised Cornish Kern is a Gouda-style cheese wrapped in black wax and aged for 16 months. The result is a rich, smooth, savoury treat with hints of caramel. Vegetarianfriendly Kern (Cornish for ‘round’) pairs beautifully with port, plums and figs on a cheeseboard, or is delicious in a sourdough sandwich. £7.40 for 215g, thecheeseshed.com

CHEVINGTON Supporting the evidence that complex feelings toward the EU have always run deep, Chevington cheese – a kind of hard English brie – was conceived in 1895 by an English farmer angry at the incursion of French cheese imports and a government apparently uncaring of his plight. The mould-ripened Chevington produced today by the Northumberland Cheese Company offers a creamy lemon flavour with subtle hints of earth. £6.50 for 300g, northumberlandcheese.co.uk OGLESHIELD Created by Jamie Montgomery (of Montgomery Cheddar renown), the brine-washed Ogleshield is ideal for recipes where you’d usually use raclette or a similar melting cheese such as Comté. Made from unpasteurised Jersey Cow’s milk that gives the paste a warm, buttercup colour, Ogleshield has a gentle, fruity flavour, accompanied by a sweet, milky aroma. £7.60 for 294g, nealsyarddairy.co.uk

BERKSWELL A long overdue Supreme Champion at last year’s Artisan Cheese Awards, sheep’s milk Berkswell has been a staple on the cheeseboards of the cognoscenti for more than 30 years. Made at Ram Hall Farm in Coventry, its grainy texture has a light nuttiness reminiscent of a young Manchego. As it ages, Berkswell becomes saltier, more complex and rather punchy. £11.90 for 238g, nealsyarddairy.co.uk

CARDO Pioneering English cheesemaker Mary Holbrook had her first taste of cheese produced with cardoon rennet in Portugal in the early 90s, where the plant is commonly used in cheesemaking. She found the vegetal flavour it imparts so intriguing that she took some samples home to experiment with on her Somerset farm. The result is vegetarian-friendly Cardo, a raw Saanen goat’s milk cheese with a pinkish rind and a complex floral flavour. facebook.com/sleightfarmtimsbury

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t’s a common theme in London’s press: disbelief that a neighbourhood has had the capacity to shake off its troubles and a vague awe at what it’s become. We’ve heard a litany of such observations about King’s Cross.

Where journalists used to shuffle out of the district’s nightclubs in the watery light of early morning and bear witness to its down-and-out streets, they now marvel at the fact that those streets have been so thoroughly reimagined as a luxury enclave.

The latest drop in the bucket is likely to be Coal Drops Yard, between Granary Square and Regent’s Canal. Built in the heyday of 1850s industrialism as a receiving and sorting area for the coal that would have been delivered by train from northern Britain, its slate hipped roofs, cobbled streets and rich ironwork have retained their Victorian grandeur. Much more recently, the yard was a centre for the electronic music scene, as ravers would converge on now-defunct nightclubs Bagley’s and The Cross.

In spite of myself, I’m vaguely in awe of what’s

FAR LEFT TORTILLERIA EL PASTOR LEFT BARRAFINA

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been accomplished here, and look forward to witnessing how it will pan out following its 26 October opening date. When it opens to the public, the development will feature more than 50 stores and restaurants. The canal-side setting will play host to a laundry list of quintessentially British brands such as Paul Smith, Tom Dixon, Wolf & Badger, MHL. by Margaret Howell, Outsiders Store, Cubitts and Universal Works, as well as a number of international names such as Aesop, Twiin, COS and Le Chocolat by Alain Ducasse.

Of all of them, the food and beverage offerings are of particular interest. Barrafina has become one of London’s most recognisable names in fine dining, as have offshoots Quo Vadis and El Pastór. Siblings Sam and James Hart, along with their business partner Crispin Somerville, will be taking a bold step forward, launching three venues consecutively following a massive crowdfunding campaign.

Speaking with James Hart, I was curious to see what made them opt for such a bold venture. Much of it had to do with the site of Coal Drops Yard. “As soon as the designs for Coal Drops Yard were finalised, we knew we needed to be part of this project,” says Hart. “Put simply, we felt it was the most exciting restaurant space we had ever seen in London and competition was extremely stiff to win it.”

The Coal Drops branch of Barrafina will be the fourth in the group and will offer 34 covers inside with a massive outside terrace for 60 and a private dining room for 20, all

ABOVE JAMES, SAM AND CRISPIN OF BARRAFINA

serving the modern Spanish tapas for which Barrafina is renowned. The trio’s second restaurant, Casa Pastor, will be a sequel to El Pastór, accommodating 80 diners and serving a range of comestibles inspired by Mexico City.

Finally, they will launch The Drop, a brand new concept with 55 interior covers and 24 on the terrace that will specialise in an eclectic range of wines propped up by British bistro dishes, charcuterie, cheese and oysters.

They’ve enlisted the help of Aimee Hartley, founder of Above Sea Level and Genuwine, to put together a list that reflects the bottles the owners are passionate about as well as some trailblazing low-intervention bottles.

The concepts seem well adapted to Coal Drops Yard. “When we saw the space at Coal Drops Yard and walked round the building site, it was quite clear to us that this was more than a single concept,” Hart explains. “There were two very large internal spaces and the three arches under the viaduct. In addition to that we could use two large terrace spaces. We felt each space had a very distinct character of its own so we decided to develop five concepts to suit the spaces.”

It’s exciting to see the Hart brothers and Somerville explore a new restaurant avenue, just as it’ll be exciting to see Londoners flock to an area that was hitherto little visited. Coal Drops Yard exemplifies a city on the move.

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Man-about-town, Innerplace’s Nick Savage, gives you the insider lowdown on London’s most hedonistic haunts

Innerplace is London’s personal lifestyle concierge. Membership provides complimentary access to the finest nightclubs, the best restaurants and top private members’ clubs.

Innerplace also offers priority bookings, updates on the latest openings and hosts its own regular parties. Membership starts from £75 a month, innerplace.co.uk

G R E AT DA N E

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B A N K E R -T U R N E D - R E S TA U R AT E U R S O R E N J E S S E N S WA P P E D T R A D I N G H A L L S F O R TA B L E S E R V I C E I N 1 9 9 8 W H E N H E L A U N C H E D 1 L O M B A R D S T R E E T. N O W, 2 0 Y E A R S L AT E R , H E ’ S C A S H I N G I N O N H I S DA N I S H H E R I TAG E W I T H T W O N O R D I C I N S P I R E D R E S TA U R A N T S

Words: Ellen Millard

n ice bucket sits atop 1 Lombard Street’s bar, condensation running down its sides thanks to the latesummer heat.

It has been placed in the same spot it occupies every weekday when the clock strikes midday, awaiting the same customer who sits in the same seat from Monday through to Friday.

She’s just one of a number of guests who frequent the City restaurant daily; some – at least 10, I’m told – visit twice.

One Lombard Street has made a business out of creatures of habit. Located slap bang in the middle of the Square Mile, it opened in 1998 at a time when the City was a culinary wasteland, but its employees were partial to wining and dining their clients over a long lunch. The restaurant filled the gap, enticing the early evening crowd in with expensive beer and cheap champagne, and quickly becoming the go-to for breakfast, lunch and dinner.

“At least one person at the time said the City was a graveyard for people trying to open a developing business. Things have obviously changed over the past 20 years,” says founder Soren Jessen, “but I had no idea how difficult opening a restaurant would be.

If I’d have known, it might have put me off.”

The investment banker-turned-restaurateur spent 10 years on the trading floor at Merrill Lynch, and later Goldman Sachs, where he became an executive director before he’d hit 30. On the sidelines, he harboured his passion for eateries by funding side projects with restaurateur Oliver Peyton. Piccadilly’s 1994 smash Atlantic Bar & Grill was his work (it made £10m in its first year, unprecedented for two people who’d never run a restaurant before), as was the 1995 Albemarle Street-based Coast, which had interiors designed

by Marc Newson and a menu devised by chef Stephen Terry.

“London was coming out of a very tired period in the early 1990s, and the restaurants just took off. We had a lot of success and, you could say, a lucky start,” Jessen says. “When I then decided to leave banking in 1998, I had some experience behind me. I’d also been a director of a company and, after 10 years in banking, I knew something about numbers.”

The story goes that he walked into the former banking hall that is now 1 Lombard Street, thought ‘this would make a good restaurant’ and bought the place. He pumped money into the project, sinking £2m into the renovation of the Grade II listed building. It was not without its complications; it took two years to build a new kitchen from scratch, and the impossible-to-shift reinforced walls in the former vault were no help. In the end, they had to work around them. Twenty years later, 1 Lombard Street is still going strong – no small feat for any restaurant, Jessen notes, let alone one that launched at such a testing time.

“If I had to guess, one in a 100 restaurants makes it to 10 years. It is very rare,” he admits.

THIS PAGE, FROM TOP BOREALIS’S PRIVATE DINING ROOM; EKTE; SMØRREBRØDS; LUNCH AT 1 LOMBARD STREET OPPOSITE PAGE, FROM TOP STEAK TARTARE AT 1 LOMBARD STREET; SALMON SMØRREBRØD

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“I’d say it takes three years to establish a good restaurant, so it’s a shame that most reviews happen within a couple of weeks of opening.

There’s a big difference between the experience you have sitting next to people who are in a restaurant for the first time, and people who are in a restaurant for the 50th time. That’s what we have at 1 Lombard Street.”

The past two decades have been something of a baptism by fire for Jessen, who this year finally realised a passion project he’d been working on for some time: a Nordic-themed restaurant. While city slickers tucked into 1 Lombard Street’s modern European cuisine, the Danish native sat patiently and waited for the world to wake up to the wonders of his home country. With hygge, Noma and cinnamon buns leading the charge, he started on a business plan for a Nordic-inspired eatery and, as luck would have it, two opportunities came up at once.

The first restaurant, Ekte, opened in April in Bloomberg Arcade, while the second, Borealis, recently opened its doors in Borough’s Fora workspace, with a restaurant and café area on the ground floor and a private room and terrace on the fifth.

Both serve variations of smørrebrød – buttered rye bread topped with meat, fish (most typically herring) or vegetables – as well as pastries aplenty: saccharine cinnamon rolls, hindbær snitters(a traditional raspberry cookie) and Danish pastries (“spandauer”) topped with thick custard. It’s ‘traditional’ Nordic cuisine – not like Noma’s ‘new’ Nordic, Jessen hastens to point out.

Inside, Scandivanian design triumphs. Wegner chairs, Alvar Aalto lamps, PK20 Kjaerholm loungers and a large dining table handcrafted in Copenhagen’s meatpacking district continue Jessen’s love letter to his home turf.

“When I came to London 30 years ago, if I said I was Danish most people would think of Hans Christian Andersen and The Little Mermaid.

Now, everyone asks about The Killing and whether I can help them get a table at Noma. People are

“If I had to guess, one in 100 restaurants makes it to 10 years... it takes three years to establish a good restaurant” interested in Danish design, how we treat each other and our track record on environmentalism.”

He jokes that he wants to do for Nordic cuisine what the River Café did for Italian food in the 1980s, and is on the lookout for a location for a ‘Nordic House’, a multi-levelled ode to Nordic design, food and lifestyle.

“I do think this Nordic thing is really taking off,” Jessen muses. “Smørrebrøds are here to stay.

I can see another tapas-style offering in the West End too, but I’d never do a chain. All of my restaurants have their own individualities. There are lots of ways to skin a cat – or serve a herring.”

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F I ZZ- I CA L E N D U R A N C E R E N O W N E D F O R I T S L U X U R Y F I Z Z , T H E F R E N C H R E G I O N O F C H A M PAG N E WA S A L S O T H E S C E N E O F G R E AT T R AG E DY D U R I N G T H E F I R S T W O R L D WA R .

A CENTURY AFTER THE 1918 ARMISTICE, THE AREA STILL BEARS POIGNANT SCARS

Words: Rob Crossan

T

he handwriting, carved into the cool limestone wall with a steady, educated hand, translates into English as “I am on the front lines since the first day of war.”

The words convey an innate sense of weariness.

Written by a French soldier whose name is lost to history, those simple lines were written at a time when bubbles and bloodshed would become the most intimate of bedfellows, both above and below the fields of the Champagne region.

The cool, damp expanses of the Taittinger champagne house cellars date back, in part, to the 13th century. But it was the events of 100 years ago that have led me to this vast underground complex where, for the duration of the Great War, champagne played its part in keeping this region of France out of German hands.

A wine lauded by kings, queens and Kanye West alike, it’s worth remembering that, were it not for the questionable drinking tastes of the British, champagne would be considered nothing more than a fizzy disaster, waiting to be poured down the nearest drain. It was mid-17th century London café society that took a shine to this delicate, highly acidic wine from France. Back in Champagne however, effervescence in wine was considered to be a disaster.

If the wine fizzed, it was considered ruined.

Once the peculiar tastes of the ‘rosbifs’ across the Channel became clear, perceptions quickly changed. The number of bottles that exploded en route to Mayfair and St James’s led to champagne establishing its exclusivity. The Brits partially solved that problem by creating bottles with thicker

glass, but costs remained high. To buy enough grapes to create one bottle of champagne in 2018 costs champagne houses around £15; that’s before bottling, storing, labour, promotion or transport.

Despite all this, and the increased popularity of prosecco, the UK remains the world’s number one market for champagne.

The summer of 1914 was exceptional for the best and worst reasons in Champagne. Vineyard workers, mostly women and children due to the conscription of local men, plucked the vines of chardonnay and pinot noir grapes with the noise of shell fire rumbling in the near distance.

When German troops invaded, local citizens took to the cellars of the region’s champagne houses.

Schools and hospitals were moved underground, with racks of champagne bottles as a backdrop to this new subterranean life. Incredibly, the bubbly from that summer is considered to be one of the best vintages of the last century.

ABOVE 20 DECEMBER 1914: THE FIRST BATTLE OF CHAMPAGNE SAW A BIG OFFENSIVE MOVEMENT FROM THE FRENCH ARMY, THOUGH IT GAINED VERY LITTLE GROUND

The Allies retook most of the region within weeks but the next four years would see a continual, immensely bloody war of attrition between the opposing forces, with the champagne house cellars again coming into use as prisons for captured German soldiers. A century on and the atmosphere in the villages, fields and hillsides surrounding the main regional centre of Reims will be familiar to anyone who has visited the better-known battlefield areas of Belgium. It’s a feeling of sombre, melancholic emptiness; a memory echo of a particular barbarity that, to this day, has few parallels.

The Musée du Fort de la Pompelle is just one of the physical reminders of the destruction of this region. Built after the Franco-Prussian wars of the 1870s, the fortress was reduced to near ruins by German bombardment. Today, little has changed: the remnants of the buttresses and towers, hewn out of chalk, lie topped with flowers and weeds. A small museum in a surviving portion of the structure houses an extraordinary collection of German military headgear from the era, as well as a selection of Allied uniforms. The red-cuffed dark navy tunic and flat-topped kepi hat of the French army in 1914 qualifies instantly as the most raffishly fashionable and debonair army attire of all time, albeit entirely unsuitable for a prolonged stay in a trench.

There are over 2,000 different houses, co-ops and independent growers in the fields of Champagne, and many are local farmers who own barely half a hectare of land. Such is the value of the grapes from this fine chalky soil, however, that even such a minuscule portion is easily enough to keep a family in Monaco apartments and brand-new convertibles for generations.

The major champagne houses like Taittinger and Pommery give fascinating, albeit sometimes overly slick and faceless talks, tastings and tours through their cellars. But it’s the more humble co-op

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producers who have the most interesting stories to tell.

Visiting the Maison Collet co-op is a reminder that all was not joie de vivre in these parts, even before the Great War. Collet is located on the site of the Bissinger champagne house; most of its current home was burnt to the ground by a rampaging mob in the 1911 Champagne Riots, which were fuelled by a growing anger at the champagne houses’ habit of selling fraudulent champers at huge cost to local growers.

The one building that survived the blaze is a wonderful, creaking, wooden structure, complete with cream and brown flaking paint on the stair bannisters, century-old bottles and displays telling the full story of how, after the riots, the quite astonishing levels of fraud were done away with. Never again would ‘champagne’ be made with Spanish and German grapes, and even, in some cases, rhubarb imported from England.

For some enthusiasts, the terroir of this famed region gives up a lot more than just supreme wine.

Since 2012, amateur archaeologists have been painstakingly removing the soil around the fields of La Main de Massiges to reveal preserved Great War trenches. Walking the narrow, contorting corners of these fearful defensive lines, it’s not difficult to imagine the claustrophobia and terror that must have infested the minds of the soldiers amid the mud, lice, rain and mustard gas. The remains of a field hospital still stand alongside remnants of war that continue to be dug up by the week. I saw broken spades, saucepans and shards of plates on mournful display inside the various dugouts, and, yes, a large amount of mud and dirt-encrusted wine bottles.

The screening room of the Centre d’Interprétation Marne museum nearby shows a film which is gratifyingly light on exposition, focusing almost entirely on the letters exchanged by the Papillon family – three brothers and one sister, the eldest of whom, Joseph, would die on the front line. One of his last letters is almost unbearable in its despair and pathos. “Let those who started this war fight it,” he writes from the trenches. “I am utterly sick of it. And I’m not alone.”

The sheer scale and number of men who fell on this rich and verdant soil seems to have been absorbed by the breathless quietude of the landscape and the marquetry of the fields. Those immaculate rows of vines bear an eerie similarity to the near endless columns of stone crosses in the cemeteries.

In the pellucid autumnal afternoon sunshine, a century on from that unthinkable slaughter, a soft breeze ruffles the vines. The crosses stand still in an eternal, silent salute.

An extract from Champagne, 1914-15

By Alan Seeger, an American poet who died aged 28 on 4 July 1916 at the Battle of the Somme

In the glad revels, in the happy fêtes, When cheeks are flushed, and glasses gilt and pearled With the sweet wine of France that concentrates The sunshine and the beauty of the world, Drink sometimes, you whose footsteps yet may tread The undisturbed, delightful paths of Earth, To those whose blood, in pious duty shed, Hallows the soil where that same wine had birth.

Here, by devoted comrades laid away, Along our lines they slumber where they fell, Beside the crater at the Ferme d’Alger And up the bloody slopes of La Pompelle, And round the city whose cathedral towers The enemies of Beauty dared profane, And in the mat of multicolored flowers That clothe the sunny chalk-fields of Champagne…

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“ I L I V E I N M Y C H E F ’ S JAC K ET – I ’ M A C O O K , F I R ST A N D FO R E M OST ”

JASON AT H E R T O N

F R O M B A K E D B E A N S O N TOA S T I N S K E G N E S S TO A M I C H E L I N S TA R A N D A M U LT I N AT I O N A L R E S TA U R A N T E M P I R E , J A S O N AT H E R T O N H A S C O M E A L O N G WAY – BUT HIS FIRST ENTERPRISE, POLLEN STREET SOCIAL, REMAINS CLOSEST TO HIS HEART

Words: Ellen Millard

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J

ason Atherton doesn’t care if you think his restaurant is too noisy. When a disgruntled customer wrote to him, threatening to contact the Michelin Guide with a grumble about sound levels, the chef wrote back with the Michelin address and a direct line for his contact there. “I don’t run a quiet restaurant.

If my restaurant is too noisy, I genuinely apologise for that, but I never told you that you were coming to a hushed temple of gastronomy,” he told her. “It’s a buzzy London restaurant. If you don’t like noise, sit at home and get a takeaway.”

We’re sitting in the basement of Pollen Street Social, Atherton’s Mayfair flagship and the sound offender in question. Even at early lunchtime on a Tuesday, there is indeed a hum from the dining room above – but it’s not an antisocial racket, more the clatter of knives, forks and conversation that you would expect from a central London eatery. It certainly hasn’t annoyed the Michelin Guide, which awarded the restaurant a star in 2011.

Atherton was born in Sheffield and brought up in Skegness, and his accent still retains its northern lilt, although he left for London aged 16. It was here that he trained under Pierre Koffmann, Marco Pierre White and Gordon Ramsay – but his dreams were not of gastronomic notoriety.

“I didn’t know I wanted to be a chef because my mum had me podding peas in Tuscany, or something – my childhood wasn’t like that. We ate baked beans on toast,” he laughs. “My success is down to my obsessive nature. My first job as a chef was in a local hotel in Skegness, and I just remember saying to myself, ‘If I’m going to do this for the next 50 years, I’d better get bloody good at it’. I’ve always been an all-or-nothing guy.”

Following his stint in London, he upped sticks and moved to Dubai to work for the Gordon Ramsay Group in 2001, before returning to the UK in 2005 to spearhead the launch of Maze, Ramsay’s Grosvenor Square eatery. Five years later, he’d had enough.

The decision to quit was a sudden one. “One night, I was working really hard in Maze as normal. It was a fully booked dinner service and I was three quarters of

“It’s only in the past two years that Pollen Street Social has really become the restaurant I dreamt it would be” the way through it when I just thought ‘f*** it. I’m going to do it’. I was almost in a weird zone. I was in charge of the kitchen and it was busy, but in my mind I was playing out this process.”

With a young daughter and a second on the way, Atherton and his wife Irha sank their life savings into the project, remortgaging their house and selling 25 per cent of the company to raise the rest. The concept was simple: Atherton thought about where he’d want to go and eat – Hakkasan

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“I’m very fortunate that my career has blossomed at a point when Britain is back in love with food”

and Zuma came to mind – and modelled Pollen Street Social accordingly.

“My wife and I get very limited time together, so we don’t want to go and sit in a restaurant where there are just three tables and 15 f***ing French waiters faffing about every 10 minutes. And if I don’t want that, why put my customers through it? Of course, it was always going to be my food, but it had to be buzzy, too. Some people don’t like that, but 90 per cent of them do, and they’re the people I’m cooking for.”

Pollen Street Social was the first of a string of 17 restaurants that Atherton and his team have opened in the past seven years, including Marylebone’s Social Wine & Tapas and the more recent pizza joint Hai Cenato. There have also been books under the Social tag – Social Sweets and Social Suppers – and he has just launched three more restaurants at Ian Schrager’s Shanghai Edition hotel.

But despite the escalating brand, it’s Pollen Street Social that Atherton holds in highest regard.

“I’ve always said that, as a chef, only ever judge me on Pollen Street. I’m a restaurateur at the other restaurants, but here I’m a chef,” he says. “I drop my kids off in my chef’s jacket, I go to bank meetings in my chef’s jacket. I live in my chef’s jacket – I’m a cook, first and foremost.”

Why, then, has he only decided now, seven years after the restaurant’s launch and two books down, to dedicate a tome to his favoured outpost?

“I wanted to give time for Pollen Street to mature,” he explains. “It’s only in the past two years that Pollen Street has really become the restaurant I dreamt it would be. I know it’s my food, so I’m going to say it, but it’s magnificent. When you see the dishes going out, it’s like seeing your child go to school in immaculate uniform.”

Pollen Street: The Cookbook is fronted by a Ben Ashton food map of Britain, the original of which hangs in the boardroom in the basement of Pollen Street Social. It’s an apt opener for a tome that hails seasonal,

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home-grown produce with recipes by one of Britain’s best chefs. Inside, recipes for the restaurant’s mostloved dishes line the pages, alongside profiles of the farmers, shopkeepers and producers behind Atherton’s chosen ingredients. It’s a compilation of all that Atherton loves about food – and it’s an obsession, he notes, that has happily been reciprocated across the nation.

“I’m very fortunate that my career has blossomed at a point when Britain is back in love with food,” he agrees.

“You’ve got street markets, you’ve got TV shows, you’ve got books; everyone’s bats*** crazy about food and it’s amazing because people appreciate what we do at Pollen Street. It’s not just some snotty restaurant in Mayfair that people have to save up for to come on their birthdays.”

It’s a happy coincidence, but Atherton doesn’t believe in luck. Blood, sweat, tears and a whole load of cash has gone into building brand Social; he put his reputation on the line in a gamble that, he says, could have left him homeless. Was it worth the risk?

“It’s never worth the risk until it works,” he chuckles. “You dream as a young cook about opening your own restaurant. Never in a million years did I believe I’d be opening a Michelin-star, five-rosette, 9/10 Good Food Guide restaurant in the middle of Mayfair.

It’s the stuff of dreams, and it’s mine. The fact that it’s grown out of hard work and risk just makes it that much sweeter.”

OPPOSITE PAGE, TOP LEFT JASON ATHERTON, PHOTOGRAPHY ©NIKKI TO; ALL OTHER IMAGES PHOTOGRAPHY ©JOHN CAREY

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Pollen Street: The Cookbook by Jason Atherton, £50, published by Absolute Press, available from 15 November, absolutepress.co.uk

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L A S T M O N T H , B R I TA I N ’ S C O L I N C L AG U E – A M A N T I P P E D TO B E C O M E T H E M I D D L E E A S T ’ S F I R S T M I C H E L I N S TA R C H E F – H E L P E D B E N T L E Y TO B U I L D A P O P - U P R E S TA U R A N T I N A T E N T AT T H E TO P O F T H E R A S A L K H A I M A H , T H E U A E ’ S H I G H E S T M O U N TA I N R A N G E . L U X U R Y LO N D O N J U M P E D I N A C O N T I N E N TA L G T A N D J O I N E D H I M AT T H E TO P

Words: Jeremy Taylor

Y

I

t’s known as the road to nowhere. A drive to the peak of Jebel Jais mountain climbs 6,300ft above sea level and finally arrives at the highest point in the United Arab Emirates.

The 15-mile route twists and turns to the top in a series of sweeping bends.

The tarmac eventually runs out at a jagged peak, affording sensational vistas over neighbouring Oman to the sea beyond.

Normally travellers carry their own mint tea and refreshments to the top, spreading rugs to sit on and admire the view. But for one week in October, Bentley created an exclusive experience for diners who like to eat with their heads in the clouds.

The Peak of Luxury was a pop-up restaurant run by renowned British chef, Colin Clague. Born on the Isle of Man, Clague was influenced by his mother’s home cooking before he moved to London to work for culinary trailblazers like Anton Mosimann, Peter Langan and Sir Terence Conran.

He helped to open the prestigious Burj Al Arab in Dubai and is now the executive chef of award-winning Japanese restaurant Zuma, in both London’s Knightsbridge and the UAE – as well as the highly praised Rüya Turkish restaurant in Dubai.

Rüya serves up traditional Anatolian cuisine rooted in Turkey’s colourful history. Rich in herbs and spices, Clague has given his dishes a modern twist that has thrilled ex-pats and locals alike. More than 20 per cent of diners are Turkish – high praise indeed.

Rüya is also hot favourite to be among the listings if and when Michelin launches its long-awaited restaurant guide to the region. “There are many rumours flying about and we hope it isn’t too long before the UAE has its own red book,” says Clague.

“The standard of cooking here is exceptionally high and customers have deep pockets. That creates an atmosphere which allows chefs to be creative and innovative in their approach.”

He believes the dining experience has changed dramatically in the UAE in recent years, thanks to a changing economy creating more job opportunities for a younger generation.

“They don’t want three-star Michelin food. They are much more interested in a venue that provides

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music and atmosphere in the package too.

Chefs have had to adapt to reflect that.”

Pop-up restaurants are certainly not common in the UAE – so Clague was delighted when Bentley approached him with a new challenge that was as much a test of ingenuity as cooking.

“Building a fully-equipped restaurant on top of a mountain would be difficult anywhere,” explained the 53-year-old. “It’s not just what you see front of house as a customer but setting up a fully operational kitchen too.”

Peak of Luxury catered for up to 20 guests at a time, in a purpose-build tent run by immaculately turned out staff. Pre-dinner mocktails were served on a verandah that offered a breathtaking backdrop of valleys and coastline.

“Our mocktails are in honour of Bentley.

The W.O is named after founder W.O. Bentley and is made from lime, elderflower syrup, soda water and apple juice. The 1919 recalls the company’s founding year and blends grapefruit juice, passionfruit syrup, pomegranate molasses and lemonade.”

Running the highest restaurant in the region, Clague was also keen to keep his standards high, despite the logistics involved.

“Most of the food served in the UAE is imported because of the climate, so I had the choice of serving any style of cuisine.”

Clague, who used to work in a kitchen alongside Gordon Ramsay, opted for traditional British fare to fit in with sponsor Bentley. Seared sirloin of beef with Yorkshire pudding, Loch Fyne salmon and poached haddock fishcakes are not what you traditionally expect in the UAE. “One of the key parts of my job in any restaurant is ensuring we have the best

THE POP-UP PHENOMENON Pop-up restaurants have, arguably, existed for decades – finding their origins in the supper clubs of the 1960s. Later this spread with street food trucks across Latin America and the USA. Social media has played a big hand in the pop-up boom.

Chefs rely on cheap, instant messaging to promote their mobile location – not possible with conventional media outlets.

Chefs use pop-ups to showcase their talents to a wider audience, sometimes drawing in investors for a future. With low overheads, it also allows customers to experience gourmet dining at more affordable prices.

For the best venues in London visit thenudge.com

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quality product to work with. I spend a lot of time travelling the world looking for that one special ingredient, be it a slice of beef, or a particular type of vegetable,” said Clague.

“So with Peak of Luxury, the only real issue was the daily logistics of transporting food up a rather dangerous road in time for opening. Keeping ice cream chilled in 40C heat was also complicated.”

The idea for the pop-up came from Bentley, keen to attract well-heeled customers to an out-of-town driving experience. Jebel Jais would allow its new Continental GT and Bentayga SUV to be tested on a more demanding route.

The newly-launched Continental GT has won a raft of awards since it was unveiled 12 months ago. It packs Bentley-grade lavishness into an even more sporty package.

The four-wheel drive Bentayga is the British manufacturer’s best-selling model in the Middle East. Equipped with a W12 or V8 petrol engine, plus diesel and hybrid options, the UAE is expected to be a key market for the long-awaited Supersport model due in the next couple of years.

Clague is unsure if Peak of Luxury will be opening on another mountain top in the near future but relishes the thought.

“We have air conditioning but it still gets very hot in the kitchen.

“I love the concept and I think any chef would enjoy it as much as the diners.

Creating another menu would be fun – perhaps next time without the ice cream.”

T A TA S T E O F S PA I N T H E B A S Q U E S W O U L D U N D O U B T E D LY D I S A G R E E , B U T F E W F O O D C R I T I C S WO U L D D I S P U T E T H E FAC T T H AT M O D E R N - D AY C ATA L U N YA I S T H E B E AT I N G H E A R T O F CO N T E M P O R A RY S PA N I S H C U I S I N E .

AT T H E F O R E F R O N T O F T H I S R E V O L U T I O N H AV E BEEN FERRAN ADRIÀ – THE GENIUS BEHIND EL B U L L I – A N D C A R M E R U S C A L L E D A , T H E O N LY W O M A N I N T H E W O R L D TO B E AWA R D E D A TOTA L O F S E V E N M I C H E L I N S TA R S

Words: James Lawrence

he revolution that has swept through Spain over the past 25 years is nothing short of remarkable. Once derided as a culinary backwater, Spanish cooking is today held in great esteem – just ask any gastronome fortunate enough to dine at El Celler de Can Roca in Catalunya, which has been named best restaurant in the world twice by Restaurant Magazine. Luxury London met Ferran Adrià and Carme Ruscalleda at Alimentaria 2018, an annual four-day food festival in Barcelona.

FERRAN ADRIÀ When did you first consider a career in gastronomy? Actually, when I started working in the gastronomic world, I could have never imagined I would dedicate my career to food.

I just wanted to earn some money to be able to go on holiday. I started washing dishes at the restaurant of my father’s friend. This person, Miguel Moy, taught me a lot about cooking, and little by little, I found myself wanting to do this for a living.

Which chefs have had the biggest influence on your cooking style?

It’s very difficult to make a list. I could maybe talk about Auguste Escoffier [a French chef and culinary writer who died in 1935], Michel Guérard [a French chef who is considered one of the founders of nouvelle cuisine], Juan Mari

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Arzak [Spanish chef, the owner of Arzak, and regarded as one of the masters of New Basque cuisine], but there are many more.

When you first joined El Bulli in 1984, did you anticipate that it would be such a success?

Absolutely not. We take everything that has happened to us since then, which is undoubtedly the result of hard work, as a real gift. We really did not expect it.

What led to your decision to close the restaurant in 2011? There were several reasons that led us to transform the El Bulli restaurant into El Bulli foundation. We had overcome all the limits that we had initially set.

Our goal was to reach the limit of the gastronomic experience, which we had achieved.

We needed new challenges that renewed our enthusiasm for gastronomic research.

C A R M E R U S C A L L E DA Did you always dream of being a chef? No, as a teenager I wanted to be an artist, but my family forbade it. Disheartened, I continued with my training in charcuterie techniques and fell in love with food. But the irony is that I became an artist by other means – cooking is undoubtedly a career that encourages artistic expression.

Tell us about Sant Pau: In 1975 I married [grocery owner] Toni Balam, who joined our family store, which we turned into a gourmet shop. We subsequently opened Sant Pau in 1988. The aim was to offer a culinary philosophy based on quality, nature and creativity.

Since the restaurant closed, what projects have you been pursuing?

We have been working on deepening our knowledge of gastronomy, with the idea of really understanding what we have been doing at El Bulli. From there, the search was extended to the entire gastronomic sphere: leaders, human resources, finance, management, tools, techniques, etc. All these factors have led us to a new cooking methodology we term ‘Sapiens’.

Historically, why do you think the industry has been so male-dominated? As it is with other professions, the majority of leadership comes from men. In gastronomy, women are slowly gaining the recognition they deserve. Modern technology in kitchens has eliminated tools that required more ‘masculine’ strength. Male and female chefs should be able to complement each other in the kitchen.

‘Modern Spanish cuisine’ has become a muchused phrase: who do you consider the key chefs behind the movement? It was Juli Soler and Ferran Adrià [the manager and head chef of El Bulli] who started Spain’s ongoing culinary renaissance and gastronomic revolution. They encouraged others to follow their lead. Spain is a cultural melting pot. We are heirs to a rich culinary mosaic: Greeks, Romans, Arabs and Jews have all left their historical mark. The current movement has been a long time coming.

What’s your favourite London restaurant? I won’t reveal my favourite, I’ll just mention the one I visited last time I was in London: A.Wong – fascinating.

Will you ever open a new restaurant? You never know what the future will hold, but I can’t imagine ever opening a new restaurant. We already did everything we wanted to do at El Bulli. In the meantime, my plans for the future include continuing with my research into gastronomic knowledge, innovation and creativity.

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From motion to peace. If you’re tense during the day, then you really look forward to the evening. Slower steps, freer movements, wider smiles. Your favourite place awaits you. +SEGMENTO Poggenpohl has 21 points of sale throughout the UK & Ireland ¡ uk@poggenpohl.com For your nearest Poggenpohl Studio please go to www.poggenpohl.com/en/find-a-studio poggenpohl.com

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A R O U N D TA B L E W I T H

REIF OTHMAN R E C E N T LY A P P O I N T E D E X E C U T I V E C H E F O F N I G H T C L U B - R E S TA U R A N T S U M O S A N T W I G A , T H E AWA R D - W I N N I N G Z U M A A L U M N U S O N K E E P I N G LO N D O N ’ S PA R T Y P E O P L E H A P P Y

grow organically. I have gradually introduced a number of new dishes, including Wagyu beef and raw fish tacos, plus the incredible Japanese Hot Pots with a choice of Wagyu beef or Chilean seabass.

I believe the new dishes have elevated the presentation, offering something surprising and exciting for the senses. Expect some adventurous additions in the near future.

Words: Richard Brown

What’s the key to culinary longevity? Innovation.

Having something new on the menu always excites our guests, whether they are regulars or first timers.

Consistency is key; in a city as gastronomically rich as London, there is no room for standards to slip.

How does a ‘lifestyle’ restaurant successfully balance food with entertainment? This is the ‘magic dust’ at Sumosan Twiga. The restaurant is designed in such a way as to breed informality. The environment allows diners to feel relaxed and enjoy the music while eating incredible food. Our emphasis is always on the gourmet offering, but it’s in the brand’s DNA to bring the party. By 11pm we turn up the volume, the energy shifts and guests can stay with us late into the night.

L

ast year was a big year for Reif Othman.

After launching the 12-seater, celebrityhangout Play at Dubai’s H Hotel in 2016, the Singaporean super-cook was named the Middle East’s most powerful chef by Caterer magazine, while Time Out Dubai bestowed Play with its Restaurant of the Year award.

Having previously secured Zuma Dubai a spot on San Pellegrino’s World’s 100 Best Restaurants for a record-breaking four years in a row, Othman became executive chef of Sumosan Twiga, the eastmeets-west gourmet-party venue from hospitality powerhouse Flavio Briatore, this summer.

Sumosan Twiga has

What makes a good restaurant playlist? One that hits the sweet spots of many tastes. On the second floor at Sumosan Twiga we play house music – vocal to deep – and on the first floor it’s more current – a bit lighter.

ramped up its stable of super-chefs even further by announcing Cláudio Cardoso as its new corporate

What makes Sumosan Twiga so unique?

We are a lifestyle venue. We have a winning combination of restaurant, lounge and club.

We serve the best quality classic Italian cuisine alongside some of the finest Japanese in London.

chef. Cardoso

How can we expect the restaurant to change under your leadership? I will be watching the restaurant

165 Sloane Street, SW1X,

was previously at

Which dishes do you recommend every diner try?

From the Italian side, the Tagliolini with red shrimps and tomato sauce and the burrata with tomatoes are amazing. From the Japanese menu, the lobster salad and the tuna tartare, then there are the Billionaire Maki Rolls with Wagyu beef and truffle.

Sushisamba, where he directed the Kobe beef programme.

sumosantwiga.com

How does the London dining scene differ from other cities? London is a vibrant, cosmopolitan city, where many cultures live and work together.

Like New York, diners are adventurous and always looking for the next big thing.

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Words: Sunna Naseer

C O O K U P T H E P E R F E C T F E S T I V E F E A S T W I T H T I P S F R O M B R I TA I N ’ S TO P C H E F S

A CHEF’S CHRISTMAS

1 TURKEY

HESTON BLUMENTHAL Proprietor of Michelin-starred restaurants The Fat Duck and Dinner by Heston Blumenthal, the eccentric cook is surprisingly traditional when it comes to a festive feast

“Preparing a turkey for Christmas begins the day before. I like to brine the turkey in an eight per cent aromatic salt solution and leave covered in the fridge for 12 hours or overnight to ensure that the turkey remains moist during the cooking process. Before roasting, remove the turkey from the brine and rinse it in cold running water for 15 minutes, then pat it dry to achieve a crispy skin when cooking.

It is quite easy to pair flavours with turkey as there are many things that can be used; from lemon, thyme and Herbes de Provence to honey, garlic and caramelised apples. I also place soft, unsalted butter inbetween the skin and the flesh.

This year we have been playing around with removing the skin from the breasts in one piece as well as removing the breasts from the bone and doing a roulade.

During the initial roasting, I like to baste the turkey with a mixture of white wine, melted butter and a few thyme sprigs. Once the turkey reaches the desired temperature, remove and cover with aluminium foil and allow to stand for at least 30 minutes. Then crank up the oven and place the turkey back in for 10 minutes. Lastly, remove the foil and cook for another 10 minutes or until the skin is golden and crispy.”

TO P T I P : “Always make use of the leftover turkey stock. Using a wooden spoon, scrape all the bits from the roasting tray while over a medium heat, then add some white wine and reduce by half. Add any juices to the pan plus fresh chicken stock to complement and reduce to a gravy consistency – I also like to add grain mustard.”

“I think Christmas is a time when we all go back to what we know and love, so I don’t expect things to get that adventurous. This year we may see the addition of kale hearts, perhaps.

I love the traditional dishes: brussel sprouts and chestnuts served with roast potatoes, mushrooms, and a selection of small roasted game birds.

In terms of flavouring your vegetables, the popularity of Middle Eastern spices doesn’t seem to wane, and along with African flavours these spices will be popular this Christmas.

With so many dishes to think about, it’s always good to plan in advance, but I wouldn’t prepare your vegetables too early because you want to keep their freshness.”

2 V E G E TA B L E S

MARK HIX The cook, food writer and HIX restaurateur commends the classic brussel sprout

TO P T I P : “I always find it useful to plan the day before, making a prep list in order of jobs to be done – and it helps if you don’t start drinking too early.”

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3

TO P T I P :

P O TAT O E S

“Roast your

YOTAM OTTOLENGHI

avoid peeling and

The Israeli-British chef of Nopi and Ottolenghi fame gives the humble spud a simple but effective makeover

and aromatics then

vegetables whole – chopping. Just toss vegetables in oil roast slowly in the oven. Minimum fuss, delicious vegetables and plenty of time for

“For the perfect Christmas spud, Maris Piper is a great all rounder as it has quite a creamy texture that works well for both roasting and mash. King Edward is also an excellent variety for roasting.

It has a perfect fluffy texture for a Christmas roasted spud.

I like to parboil the potatoes first for about 10 minutes, then carefully toss them in a colander to fluff them up a bit. You get extra crispy surfaces with all the bits sticking out while the inside stays soft and creamy.

Make sure the potatoes are well coated with your choice of fat and don’t overcrowd the pan.

If you do, the potatoes will steam rather than roast. Adding a little polenta to the pan will also increase the crisp levels.

I prefer to avoid fads, but oregano and feta are a winning combo with potatoes; it’s such an addictive flavour. If you’re adventurous, add some miso before roasting and sprinkle Nori seaweed at the end for a Japanese Umami twist.

As an alternative to roast potatoes, boil new potatoes or Yukon Golds then crush them onto a hot pan to get a beautiful gold crust. Add whole garlic cloves and some butter at the end – comforting and delicious!”

an extra drink with the family.”

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4 PUDDING

CLARE SMYTH Chef patron at Core and the first female British chef to hold three Michelin stars, Smyth keeps it sweet with seasonal produce

“This Christmas, go for something fun, festive and a little unexpected. At Core, our pear and verbena Poire Williams sorbet dessert is a slight nod to the more classic vacherin, made of delicious layers of meringue and ice cream.

I like using spices at Christmas and a real winner is a warm spiced rice pudding. You can also never go wrong with a tarte tatin.

Try to use produce that is fresh, in the height of season, and available on your doorstep. In December, apples, pears, cranberries, satsumas and tangerines are good choices. There are also lots of speciality chocolate producers around to try out.

When it comes to cooking and its presentation, I am always inspired by nature. Depending on the dessert, I use fresh ingredients for garnishes, such as mint leaves, evergreen herbs – like lavender and lemon thyme – and fresh fruits, including cranberries and pomegranate seeds.

If possible, try out your recipe beforehand; that way you can see if it works for you and if you need to do anything differently for Christmas.”

TO P T I P : “If you want a slight twist on a classic, make a frozen parfait with Christmas pudding. This can easily be made in advance.”

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“Nothing beats a great selection of cheeses. From goat’s to sheep’s to cow’s, the larger the selection the better – and always include a decadent truffle cheese.

I like to serve cheeses of different maturity such as Comté and P’tit Basque.

Some have matured for 10 months and others for 24 months.

I serve them whole to make sure everyone is around the table sharing together and it’s important that each cheese has its own knife.

I suggest serving blue cheese with pears and for sheep’s milk cheese, black cherry jam pairs nicely. Dried fruits and nuts go with all cheese types or, alternatively, you can’t go wrong with pairing a pain de campagne (French sourdough bread) with your cheese selection.”

5 CHEESE

TO P T I P :

HÉLÈNE DARROZE

“Don’t get rid

The Connaught chef sticks to her French roots for le plateau de fromages

cheese to infuse

of your cheese rinds – save harder rinds such as those of Parmesan into sauces for extra flavour.”

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LIFTING ELEVATED TO NEW HEIGHTS REMASTERED WITH

CAVIAR PREMIER

GOING BEYOND WHAT WAS PREVIOUSLY THOUGHT POSSIBLE, CAVIAR PREMIER CAPTURES THE FULL POTENTIAL OF CAVIAR FOR NEVER-BEFORE-SEEN LIFTING AND FIRMING PAIRED WITH A NEW DIMENSION OF SENSORIAL INDULGENCE.

SMYTHSON AW18

P.88 EASTERN PROMISE Indian-inspired jewels from Alice Cicolini

P.94 BESPOKE BEAUTY Terry De Gunzburg’s personalisation station

P.98 SUITS YOU, SIR Chester Barrie reveals new-look store

P.100 ABOUT TIME Harrods updates its fine watch department

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FROM

A DIFFERENT

CLOTH

Smythson’s signature slick leather accessories are given an update with new autumnal colourways (p.86)

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SMYTHSON ACC E S S O R I E S Smythson’s slick leather accessories are updated in a new colour palette for AW18, this time in shades inspired by the brand’s 200-year-old archive.

Burgundy, navy, khaki and steel lead the charge.

From £125 for a card holder, smythson.com

V O L C A N I C PA L E T T E Dior’s couture palette features five hues taken from its AW18 show. Dusty blue, rose pink, taupe and silver are contrasted with a fiery bronze shade – wear alone or together for a statement look. £48.50, dior.com

H E AT H E R G L O V E S Handknitted in Scotland by a team of savvy weavers, Pringle of Scotland’s cashmere gloves are a luxurious – and warm – way to embrace the colder climes. This ribbed pair in a heather hue ticks all the right boxes. £105, pringlescotland.com

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C AT- E Y E S U N G L A S S E S Not just for summer, these Altuzurra cat-eye sunglasses in a tortoiseshell print will hide many a late night – and all manner of sins. £311, modaoperandi.com

B E LT E D J A C K E T JW Anderson’s exclusive Net-A-Porter capsule collection features silhouettes and prints inspired by Oscar Wilde, designer Christopher Dresser and architect EW Godwin. Get the look with this blue and black houndstooth wrap jacket. £1,050, net-a-porter.com

G R AC E B OX B AG Inspired by the overnight case Grace Kelly uses in Alfred Hitchcock’s Rear Window, Mark Cross’s signature box bag has been updated in a teal metallic shade. £2,850, harrods.com

B DIMENSION RING Created in partnership with New York-based designer Yunjoo Lee, Bucherer Fine Jewellery’s new B Dimension collection was inspired by butterfly wings. Case in point: this rose gold ring with fluttering diamond pavé and lapis lazuli cresents. £2,150, bucherer.com

L AU R E N LOA F E R S Chloé’s beloved Lauren Loafers are rejuvinated for the winter season in cracked gold leather and faux antiqued gold hardware. £345, matchesfashion.com

L’ I N T E R D I T E AU D U PA R F U M A reinterpretation of its 1957 fragrance, Givenchy’s L’Interdit mixes notes of orange blossom, jasmine and tuberose with vetiver and patchouli.

From £51 for 35ml, givenchy.com

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ALICE CICOLINI, FORMER DIRECTOR O F A R T S A N D C U LT U R E F O R T H E BRITISH COUNCIL IN INDIA, HAS FORGED A CAREER BY CHANNELLING THE ENERGY OF EASTERN INFLUENCE INTO EXQUISITE, HANDMADE JEWELLERY

Words: Liz Stout

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“I ALWAYS LOVED JEWELLERY,” says Alice Cicolini, as we sip coffee beside the Hertford Union Canal on a sunny morning in east London.

“My mother’s engagement ring was the trigger. It was a silver piece with a malachite stone, created

by Phillip & Angela Lowery [a venerated British jewellery studio of the 1960s and 70s]. It was so striking and seemed so much larger to me as a child. It became almost synonymous with her and I adored it.”

Cicolini was born in London to parents of the wartime generation. Her mother was an academic and a lover of art who encouraged all cultural pursuits and immersed her daughter in an abundance of books and experiential gardening.

Surrounded by her own impressive book collection – gardening opportunities are limited these days at her canal-side apartment – Cicolini now lives just a few miles down the road in Hackney, with her husband of 20 years and their two children.

Like her mother before her, she encourages her children to soak up all the creativity that London has to offer – it’s what made Cicolini, and she’s hoping that in time, it will make them, too.

An only child, Cicolini was brought up in an imposing Victorian semi, lined with eclectic William Morris wallpapers. Here, ‘mend and make do’ was the mantra; dolls’ clothes were fashioned from old material scraps, their houses constructed from discarded cardboard covered with wallpaper off-cuts.

“I knew from an early age that I wanted to create something. I just wasn’t sure exactly what,” she muses. “I decided on a film and drama degree once I’d left school. But when we studied costume design as part of the course, I realised that my heart was in hands-on design, not drama.”

After university, Cicolini spent her formative years working in London for designers such as Tom Dixon and Orla Kiely. She also began curating design exhibitions, and wrote a book, The New English Dandy, an aesthetically pleasing account of men’s style. A job as director of arts and culture for the British Council in India followed and she swapped north London for New Delhi.

Here, her childhood passion for jewellery was reignited by a visit to the Mehrangarh Fort Museum in Jodhpur. “I can remember the light-bulb moment,” she recalls. “I found the most beautiful jewellery box on display there. I was captivated by its beauty but also the story it had to tell. The inscription explained that it had been used as part of the Solah Shringar, an adornment ritual of 16 stages, which includes literal objects (rings, bracelets, necklaces), but also layers of

FROM TOP JODHOUR RUBY RING; MEMPHIS CHEVRON WITH FLOWER RING

sensory experience – scent, sound, tactility.

It was powerfully evocative and for the first time my mind started thinking in jewellery.”

Feeling inspired and missing home, Cicolini returned to London in 2009, immediately enrolling on a master’s course in jewellery design at Central St Martins. Under the expert guidance of course director Simon Fraser, now friend and mentor, she began bringing her ideas to life. She launched her first collection at a Central St Martins show in 2009 and sold her first piece direct from the stand that same day to Peter Ting, creative director at Asprey – a good omen.

Nine years on, Cicolini’s India-inspired designs still have their origins among the sacred architecture and patterns of the Silk Route. The enamelled pieces for which she is best known are each hand-finished in India, where she collaborates with the studio of one of the last Jaipuri meenakari trained in the enamel traditions of Persia. This ancient artisanal skill, passed down through family generations over 200 years, combines ground, pigmented glass and metal, heated and fired into the recesses created by the

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engraving and then polished with agate stone to create extraordinarily vivid and rich colours. This artisanal element lies at the heart of everything she does.

“My jewellery is about collaboration and juxtaposition, about craftsmanship and heritage – oh, and colour. I love colour. But I also want people to buy into the amazing stories behind the designs, behind the people who made them, behind the techniques and heritage of the craftsmanship – then add their own stories to the gems as they become part of their lives.”

Demand for Cicolini’s kaleidoscopic fusion of precious metals, gemstones and intricate enamelling has grown organically – primarily by word of mouth and via the magazine jewellery editors who have understandably fallen head over heels for her pieces.

Her pieces regularly feature on the pages of Vogue, Harper’s Bazaar, Tatler, Vanity Fair and the New York Times.

She has also exhibited at the V&A, Fortnum & Mason, the Zaha Hadid Gallery, Somerset House, Sotheby’s and Asia House in London, and was part of the British Fashion Council’s celebrated Rock Vaults initiative, curated by Stephen Webster, from 2012 to 2015.

Back in Hackney, I’m also falling for her newest collection. It’s the pure vivaciousness of the work that’s so mesmerising. A range for shrinking violets it is not.

Each piece makes its own standout statement and the eye cannot help but be drawn to all that painstakingly glorious detail. Each ring, pendant and earring has a future heirloom feel to it.

It is this bravura that most appeals to the people who wait weeks for their own bespoke pieces. “My clients are more often than not people who work in some kind of creative industry themselves,” says Cicolini.

“They are not shopping for outsider approval or out to grab a status piece, so they don’t mind that some gemstones I use might only be visible to the wearer. In this way, my work challenges the common perception of value. A person dedicating their life to developing MEMPHIS CANDY an extraordinary skill is the kind of devotion that we STACK; CANDY KIMONO HOOP should be prepared to respect and to pay for. The EARRINGS; JODHPUR LEAF MINIATURE & real value of my work is the 30 years of training the RINGS; JODHPUR craftsman has had, or the colours or scale.”

SHINKARA PENDANT

Cicolini adds that most of her buyers are women buying for themselves. “It’s extremely rare that I get a commission from a man who hasn’t discussed it with a female first. Women tend to be the ones who refer their male friends and relatives to me.”

As I lose Cicolini to a long distance FaceTime with one of her enamellists, I wonder whether Brexit concerns her. When she’s off the line, I ask. “Well,” she says, “Tamara Cincik, CEO and founder of Fashion Roundtable, has produced research that suggests the fashion industry is likely to feel a significant impact from Brexit, approximately 40 per cent of the £29.7 billion that this sector generates annually for the UK, and of course this is deeply troubling. At the same time, the children of great craftsmen are turning away from traditional skills to seek work in the city, and whole swathes of practice are being lost – it only takes two generations for a whole craft technique to be lost entirely. I do believe, though, that we are in a significant moment of change, and whilst some of it might be deeply divisive, there is also great space for positive steps forward.” She cites “amazing women” such as Caryn Franklin, fashion commentator and professor of diversity in fashion at Kingston University, Grace Woodward, stylist and television presenter, and Julietta Dexter, CEO of PR company The Communications Store, noting that they are all “really pushing for positive change – recognition of women in the workplace, of diversity in the creative industries, and body positivity.”

Cicolini herself is similarly committed to positive change. “I feel like my small contribution to that can be the recognition that sustainability is not just about materials and technology, it’s also about skills,” she says.

“If we don’t treasure our cultural and material traditions then we lose much more than just a jewel.” alicecicolini.com

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t’s not every day you celebrate your 220nd birthday. Founded in 1798, pharmacy John Bell & Croyden has been treating Londoner’s afflictions and ailments for more than two centuries, bringing a breadth of wellbeing and beauty products to the UK market.

The brand has been located on Marylebone’s Wigmore Street since 1912, and has been Her Majesty The Queen’s official pharmacist since 1958, when it was awarded a Royal Warrant.

Today, John Bell & Croyden remains one of London’s top health and wellbeing destinations,

having earned a reputation for its holistic and expert approach, as well as its many exclusive products and services.

This year, the brand welcomed the launch of two InResidence treatment rooms, one of which offers bespoke facials from a selection of luxury brands – Dermalogica, SkinCeuticals and Natura Bissé – while the second is dedicated to expert nutritional advice and both medical and nonmedical treatments. The in-store nutritionist is on-hand every Monday to provide

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DR JACKSON’S 07 FACE WASH, 200ML, £20

MADARA CITY CC CREAM SPF, 1540ML , £27

STARCK PEAU DE PIERRE FRAGRANCE, 100ML, £110

bespoke advice, and health-conscious clients can benefit from a 60-minute consultation, as well as regular 30-minute follow up appointments if required.

Other in-store services include an osteopathy clinic, a hair clinic, dental hygiene services and DocTap, a private GP with appointments available seven days a week – and the list continues to grow.

In addition to its breadth of services, John Bell & Croyden prides itself on regularly being the first to stock exclusive beauty and wellbeing brands in the UK. At the Wigmore Street store, the shelves are stacked high with more than 12,000 products, which have been handpicked by the company’s industry leading buyers to ensure the shop stocks the best brands available on the health and wellbeing market – a reputation it has upheld for the past two centuries.

Here’s to another 220 years.

50-54 Wigmore Street, W1U, johnbellcroyden.co.uk

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’m wearing a lab coat as I use a long-handled, spatula-like spoon to scoop up 2.5g of shimmering, pale gold pigment before pressing and packaging it. I feel as though I’m back at school, but I definitely didn’t leave any science lessons with my own bespoke eyeshadow palette. Just five minutes ago, I used an iPad to choose my colours – one can make powders, blushers, bronzers, highlighters or eyeshadows and there are more than 5,000 possible

years.” ‘We’ is de Gunzburg and her daughter Marion Assuied, who is the CEO of By Terry. Why Selfridges? “It’s modern luxury,” replies de Gunzburg. “It is super-British and also extremely international. The customers are very open-minded – they are ready to discover something different and new.”

Turning ‘something different and new’ into a cult favourite is what de Gunzburg does best.

Touche Éclat launched 26 years ago, but half a dozen of these genius click-pen concealers still sell

H AU T E COU LE U R

WHEN BEAUTY BECOMES BESPOKE: B Y T E R R Y, A F T E R T W O D E C A D E S I N B U S I N E S S , H A S L A U N C H E D T H E PA L E T T E FA C T O R Y

Words: Annabel Harrison

combinations – before the ‘recipe’ was printed and a beauty consultant guided me through the pigment pressing process.

It’s beauty for the 21st century: bespoke beauty, inspired by “the young people” and her own fascination with technology, By Terry founder Terry de Gunzburg tells me on the day Palette Factory launches in Selfridges. “I wanted to make it very scientific, but not boring” – which, she says, means a huge amount of work. “I wanted to reinvent what I started from scratch 20 years ago and make each customer feel she is her own beauty designer. We’ve worked on the Palette Factory for five

every minute worldwide. Although branded with the name Yves Saint Laurent, this now iconic product was de Gunzburg’s creation, as make-up designer of YSL Beauté for 15 years. After all this time, Monsieur Saint Laurent continues to inspire her. He once told de Gunzburg: “When you think it’s done, push beyond your own limits and you will discover a new energy in your creative process.” De Gunzburg recalls: “He gave me this confidence to open my mind. The sky is the limit. Why not?”

Why not indeed? De Gunzburg’s enthusiasm for knowledge, fired by innate curiosity, a scientist husband

“Integrity will be the new luxury”

and four children, is undimmed by decades in the industry. “I have to learn one new thing every day. And I check Instagram first thing when I wake up.”

She apologises for her “bad English” but her turns of phrase are charming and she’s only an eyeliner flick away from fluent (while my French is passable, at best). She has a strong creative streak and “loves science” – resulting in make-up that women actually want to wear. “Technology teaches me to reinterpret all my knowledge. I am not a fashion-show girl – I prefer to be in the lab with ‘geek’ people and to learn from them. I want my customers to feel good in their skin, and happy in themselves, so I have to deliver results through my products.”

And this approach is clearly working. Her business has seen doubledigit growth every year for 10 years – “we’re in London, Paris, New York, and opening next year in Asia” – and I’d bet this is because de Gunzburg is her own customer. “She is inspired by luxury – modern luxury. She knows what she wants. She has style, freedom, a hint of

ALL IMAGES COURTESY OF

BY TERRY

LUXURY LONDON

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Turning products such as Touche Éclat into cult favourites is what Terry de Gunzburg does best

exuberance. She likes to discover things.

She wants to be her own guru, but to be taught by someone she trusts. She’s taking care of her skin but she’s doesn’t want to wear 10 layers or look fake, or pretend to be 20 if she’s 60.”

De Gunzburg’s own essentials are her new Baume de Rose lip balm, her Lash-Expert mascara – “all-in-one, elongating, volumising” – and her Light Expert click-brush foundation.

She explains that if she surprises herself with a product, she will also surprise her customers and make them happy. “That is what I am very proud of. I don’t want them to be me, or the influencer – I want them to be themselves.” Brands cannot dismiss the fact that millennials pore over social media as they once used to scrutinise fashion magazines, snapping up their idols’ must-have products in a matter of clicks. De Gunzburg says she is “part in, part out. We can’t ignore it. When I started, top models were the face of brands and dictated the colours that everyone wanted. And everyone wanted to look the same.” Next, she says, came “the trend for being yourself, and social media is open-minded – anyone can become the new face of the world. It’s influenced sales, the market, creativity, new business, a new way to think, create, learn.”

It all comes back to learning and inventing. It’s the Palette Factory now, but I’m interested to see what de Gunzburg will dream up next year.

Endearingly, her husband calls her Ingu – at first I think this is a term of affection in another language, but no. It stands for I Never Give Up. She doesn’t – and she believes in delivering true luxury in the process. She aims, she says, at “something creative, done with authenticity, integrity and quality. Luxury is not just the stamp of a brand on a box. It has to be based on savoir faire, deep feeling and it has to come from the soul. Integrity will be the new luxury.”

Our time is nearly up, so I ask de Gunzburg – who splits her time between London, Paris and New York – what appeals to her about our capital city.

“I love everything about it!” she exclaims. “The British people are so civilised and polite. My treat, my luxury, is to have my walk in Hyde Park – the office is 10 minutes from my home near the Natural History Museum – near Kensington Palace and the Diana memorial. I stop to buy my tea and the staff are so nice and happy to see me. People are not complaining.

London has all the good energy of New York, with a European sensitivity and an international open mind.” And we welcome Terry de Gunzburg, with her own energy and open mind – here’s to another 20 years in business.

Palette Factory By Terry, exclusive to Selfridges, selfridges.com

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CHESTER BARRIE’S FRESH LOOK Chester Barrie, which has been located on Savile Row since its launch in 1935, has given its flagship store a 1930s-inspired revamp. Creative director Simon Kirby oversaw the redesign, which included fitting an extra changing room, velvet chairs and a specific area dedicated to occasionwear. The shop will sell the brand’s luxury Gold Label line, as well as a specially-curated Made-in-England capsule collection.

19 Savile Row, W1S, chesterbarrie.co.uk

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G L O B E -T R O T T E R TROLLEY CASE Globe-Trotter’s collection of Centenary trolley cases has been redesigned in an oxblood hue. Polished brass hardware and black leather straps, handles and corners ensure the case packs a punch. £1,485 for the 30” extra deep suitcase with wheels (pictured), globe-trotter.com

N AV Y R O L L N E C K This Hardy Amies 100 per cent merino wool jumper is the ultimate winter wardrobe staple. Masters of cut, the Savile Row tailor hasn’t spared on the details with a slim-fit and stepped rib cuff. £135, hardyamies.com

THREE LIONS CARDIGAN Available in burgundy, camel and royal blue, Kent & Curwen’s vintage-inspired virgin wool cardigan has been given the brand’s stamp of approval with its three lion badge and ‘KC’ monogram. £195, kentandcurwen.com

JUDD GLASSES Cubitts’ Judd specs are named after Judd Street in King’s Cross, where the Royal National Institute of Blind People is based. The boxy frame is available in a range of colours, including Beechwood (pictured). £125 including prescription lenses, cubitts.co.uk

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ALEXANDER MCQUEEN DERBY SHOES The classic derby shoe meets the dreaded smart-casual criteria.

This burgundy pair by Alexander McQueen features a unique exaggerated rubber sole and black-and-white printed laces. £590, mrporter.com

TIME OUT H A R R O D S R E V E A L S I T S R E F U R B I S H E D WATC H S H O W R O O M , H U B LOT O P E N S A N E W B O U T I Q U E A N D I W C H O N O U R S E M E R G I N G F I L M TA L E N T

Words: Richard Brown

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COUTURE

HARRODS LAUNCHES NEW-LOOK FINE WATCH DEPARTMENT HARRODS BECOMES THE FIRST D E PA R T M E N T S TO R E I N T H E WORLD TO BOAST ITS OWN O N S I T E WAT C H M A K E R S After perusing the horologic offering of Harrods’ new fine watch rooms, Knightsbridge shoppers can now retire to the Italian Riviera-inspired Chucs, a mahogany-clad, mid-century-retro restaurant with its own dedicated, late-night street entrance on Hans Road.

The diner is part of an ambitious redevelopment by architects Rundell Associates, which sees Harrods rearrange its watch department across two floors.

Nine brands get large, standalone boutiques – A. Lange & Söhne, Audemars Piguet, Hublot, IWC, Jaeger-LeCoultre, Panerai, Roger Dubuis, Rolex and Vacheron Constantin – while a multi-brand area with specially-designed counters has been created for H. Moser & Cie, L. Kendall, Montblanc, Tag Heuer, Tudor, Ulysse Nardin, Zenith and Harrods Vintage

by Foundwell.

Elsewhere, German safe specialist Buben & Zorweg gets its own dedicated space, too.

“We are pleased to offer the world’s leading brands under one roof,” says Annalise Fard, Harrods’ Director of Fine Watches and Jewellery. “We wanted to take our clients on a journey, so purposefully designed the space across two floors with a sweeping marble staircase creating a sense of movement.

The room features elegant touchpoints and materials that mirror those found in watches.

From the mahogany leather bannister – created with leather expert Bill Amberg – and brushed hardware handles, to the oval ceiling recess that resembles a watch.”

An onsite aftercare team can help with everything from adjustments and care queries to researching a customer’s next watch purchase. harrods.com

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FIRST LONDON FLAGSHIP FOR FOOTBALL-MAD HUBLOT THE BRAND OF THE BIG BANG EXPLODES ONTO N E W B O N D S T R E E T, W I T H THE HELP OF CHELSEA FC Following a summer that saw the brand act as official timekeeper of the 2018 FIFA World Cup, the Hublot circus rolled into town in September, pitching a permanent Big Top at 14 New Bond Street. The launch of the store – the brand’s 92nd opening since its relaunch in 2004 – was attended by England manager Gareth Southgate and Chelsea footballers David Luiz, Olivier Giroud and Marcos Alonso. Prior to the event, Hublot announced that it had extended its sponsorship of the football club for three more years.

14 New Bond Street, W1S, hublot.com

ARTIST BRADLEY THEODORE & HUBLOT CEO RICARDO GUADALUPE

HUBLOT CEO RICARDO GUADALUPE AND CHELSEA FC PLAYERS (L-R )MARCOS ALONSO, OLIVIER GIROUD, DAVID LUIZ & ROSS BARKLEY

LUXURY LONDON

COUTURE

ACTOR JOSEPHINE DE LA BAUME

MODEL OLIVER CHESHIRE

FROM LEFT TO RIGHT DIRECTOR EDGAR WRIGHT, CHIEF EXECUTIVE OF BFI AMANDA NEVILL, WINNER OF THE IWC SCHAFFHAUSEN FILMMAKER BURSARY AWARD RICHARD BILLINGHAM, & IWC CEO CHRISTOPH GRAINGER-HERR

IWC PRESENTS BFI BURSARY ACTOR SAI BENNETT

ACTOR DANIEL KULUUYA

PORTUGIESER YACHT CLUB CHRONOGRAPH

SINGER RONAN KEATING WITH WIFE STORM

ACTOR NATALIE DORMER

ROSAMUND PIKE, D A N I E L K A L U U YA , N ATA L I E D O R M E R A N D H E N RY L LOY D - H U G H E S J O I N T H E WAT C H M A K E R T O C E L E B R AT E E M E R G I N G B R I T I S H TA L E N T Stars of the silver screen descended on Shoreditch’s Electric Light Station in October for a gala dinner to mark the eve of the BFI London Film Festival. Event organiser IWC, sponsor of the BFI and the Official Time Partner of the BFI London Film Festival since 2014, used the event to present director Richard Billingham with its annual Filmmaker Bursary Award. The £50,000 prize is intended to provide financial support to a writer, director and/or writer/director at the start of their career.

Billingham won this year’s award for Ray & Liz, a black comedy set in Birmingham that’s based on Billingham’s own upbringing. “Making Ray & Liz involved juggling so many things over six years,” he said. “No matter how driven you are, you still need time and space to develop ideas. This Bursary will clear my mind of financial pressures and time constraints.”

ACTOR ROSAMUND PIKE & IWC CEO CHRISTOPH GRAINGER-HERR

ACTOR MARGARET CLUNIE

PORTUGIESER PERPETUAL CALENDAR

PORTOFINO HANDWOUND EIGHT DAYS

iwc.com

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TO READ MORE ARTICLES LIKE THIS VISIT TO READwww.luxurylondon.co.uk MORE ARTICLES LIKE THIS VISIT www.luxurylondon.co.uk TO READ MORE ARTICLES LIKE THIS VISIT www.luxurylondon.co.uk

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PROMOTION

LET’S GET ONE THING STRAIGHT TEETH STRAIGHTENING IS CHANGING, AND HAPPY KIDS D E N TA L I S L E A D I N G T H E WAY W I T H M O D E R N T R E AT M E N T S

W

hen it comes to teeth straightening, technology is moving faster than ever – so if you’ve been resigned to the idea that your child will have to endure their teen years with a mouthful of metal, we have good news. With the new generation of early orthodontic treatments, the UK is finally catching up with its US counterparts – addressing the root causes of crooked teeth at the ideal age.

The reason adult teeth don’t

always emerge in the right place isn’t always just bad luck. Often it’s down to the way the jaw is growing – and certain issues can affect this.

Correct jaw development relies on the tongue being positioned in the right place – yet it is common for this to go wrong. Habits such as thumb sucking, mouth breathing and tongue thrusting, as well as issues with early or delayed eruption of teeth, can all affect jaw growth. Early orthodontics is akin to staging an intervention on those wayward teeth.

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With an orthodontic assessment at around the age of seven, Happy Kids Dental can check your child’s jaw is doing the right things before problems become deep-set. Habits can be addressed, progress can be monitored, and treatments can be mapped out.

Early orthodontic treatment provides a variety of options for children between the ages of seven and 12. These treatments are minimally invasive, cause less discomfort and are easier to get used to than traditional braces.

Because they address orthodontic problems at the right time, they can reduce or even eliminate the need for train tracks.

Invisalign First clear aligners are one of the options for early orthodontics that Happy Kids Dental offers. Until recently, clear aligners were only used for teens and adults. Invisalign First has been designed for the developing arch form and to create space for erupting dentition.

Happy Kids Dental is one of the few London-based practices to offer this specialist care. The team includes in-house consultants and specialists in orthodontics, paediatrics and oral surgery, all of whom are on a mission to rebrand dental visits – making them fun, positive experiences that encourage lifelong healthy smiles. And while parents want the best for their children, they’ll also be glad to hear that Happy Kids Dental offers all the latest adult treatments, too.

Happy Kids Dental is offering all new patients a half-price early orthodontic assessment – simply call 020 7078 0822 and quote LUXURY50 to get an appointment for just £50 (usual price £100).

74-78 Seymour Place, W1H, 020 7078 0822, happykidsdental.co.uk

ORIGINAL, LIMITED-EDITION ART DECO POSTERS

Limited to editions of 280, our newly-commissioned Art Deco posters feature glamorous holiday destinations around the world, ski resorts in the Austrian, French and Swiss Alps, and the world’s greatest historic automobiles. Over 100 designs to choose from, all printed on 100% cotton fine art paper, measuring 97 x 65 cms.

Priced at £395 each.

Private commissions are also welcome.

Pullman Editions Ltd 94 Pimlico Road Chelsea London SW1W 8PL www.pullmaneditions.com Tel: +44 (0)20 7730 0547 Email: georgina@pullmaneditions.com

Our central London gallery

All images and text copyright © Pullman Editions Ltd. 2018

View and buy online at w w w.pullmaneditions.com

ESCAPE TO ST R I V E , TO S E E K , TO F I N D. . .

P.108 A MATTER OF TASTE Globetrotting for gastronomes

P.110 HAVANA-ING A MOMENT How a new hotel is renewing interest in the Cuban capital

P.112 JAPAN BY TRAIN From sci-fi metropolises to

©HOSHINOYA TOKYO

volcanic islands by rail

It’s shoes off at Tokyo’s first five-star ryokan, Hoshinoya Tokyo, where the entire hotel is covered in traditional tatami mats (p.112)

PACK YO U R BAG S EPICUREAN ADVENTURES FROM AROUND THE WORLD Words: Ellen Millard

BELMOND LAUNCHES CULINARY TOUR OF THE WORLD Belmond’s The Art of Gastronomy series sees guests getting up close and personal with local chefs from far flung places. Most notable are the two gastronomic tours of Asia and Peru: discover the tradition of Laotian rice farming and partake in a floating cookery course on Thailand’s River Kwai, or tuck into traditional Peruvian ceviche in Lima and eat a private dinner in the Colca Canyon.

The Grand Culinary Tour of Asia, from £11,160 per couple for 14 nights; The Great Food Adventure: Peru, from £5,674 per person for 10 nights, belmond.com

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SKYE GYNGELL’S ENGLISH ESCAPE Dubbed the UK’s most delayed hotel thanks to a nearly 10-year restoration (planning permission was granted in 2009 and the original opening date was 2012), Hampshire’s Heckfield Place has finally opened. Culinary director

Skye Gyngell ensured its gastronomic offering was not overlooked: all of the kitchen’s ingredients are grown on the onsite biodynamic farm. Expect a menu of curd-cheese dumplings, guinea fowl and blackberry pudding.

From £350 per night, heckfieldplace.com

A ROOFTOP B O LT H O L E I N F E Z Hotel Sahrai has taken sundowners to new heights with the launch of its rooftop Jungle Bar. Serving a selection of French- and Asian-inspired tapas dishes, as well as a medley of cocktails, wine and aperitifs, the bar boasts sweeping views over the Fez Medina.

From £170 per person per night including breakfast, hotelsahrai.com

TULUM’S NEW C O C K TA I L B A R Tulum-based hotel Casa Pueblo will be opening a restaurant and bar in 2019, and to celebrate it has partnered with east London bar group The Umbrella Project to create a special cocktail menu.

Order the Nuhua Punch, a mix of mezcal, tepache (a local fermented pineapple drink), Mexican orange wine cordial and Abbot’s bitters.

From approx £100 per night, casapueblotulum.com

F O O D G A L O R E AT F O U R SEASONS BALI Guests now have a choice of nine culinary options at Four Seasons Bali at Jimbaran Bay, where its restaurant, Taman Wantilan, has been renovated.

A mix of Western and Asian dishes are on offer, plus guests can enjoy a series of open kitchens where they can watch the chefs in action.

From approx £560 per night, fourseasons.com

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CITY BREAK:

H AVA N A , C U B A O N C E C O N S I D E R E D A C I T Y F R O Z E N I N T I M E , H AVA N A I S W E L C O M I N G A WAV E O F C O N T E M P O R A R Y D E V E L O P E R S S E T O N B R I N G I N G T H E C U B A N C A P I TA L I N T O T H E 2 1 S T C E N T U R Y. I B E R O S TA R H O T E L S & R E S O R T S H A S L A U N C H E D A N E W L U X U R Y H O T E L I N T H E H E A R T O F T H E C I T Y

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o mark the 500th anniversary of the founding of Havana, and the 25th anniversary of Iberostar’s first hotel in Cuba, the hotel group has opened its 20th, and most luxurious, property to date – in the heart of the Cuban capital.

The Iberostar Grand Packard comprises 321 rooms and suites, and boasts a selection of luxury services and facilities, including a concierge service, an indoor and an outdoor pool, and a state-of-the-art spa. For those who want to do more than relax during their stay, the hotel offers a range of activities, such as shopping in the resort’s mall, working out in the fitness room, and dancing along to live DJs and dance shows in true Havana style.

As well as comfortable rooms, great entertainment and lavish amenities, the Grand Packard also offers delectable dining in the form of Cuban cuisine at its gourmet restaurant. For those who want something a little different, the hotel’s Mediterranean and tapas restaurants offer an array of delicious dishes for breakfast, lunch and dinner.

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In addition to being spoilt for dining choices, guests also have a choice of four bars in which to enjoy a drink (or two).

Ideally located next to the city’s most recognisable buildings, such as the National Capitol Building and the Velasco Palace, the hotel is well-placed for exploring this captivating city. Walk through the picturesque areas of Old Havana – a UNESCO World Heritage Site – and admire its buildings and monuments, visit the historical sites, including the famous Partágas Cigar Factory, watch a spectacular sunset from the Malecón esplanade, or go for a drive in a vintage Cuban car.

From £239 per person per night, iberostar.com

THE LUXURY OF A BRAND I BE ROSTAR GRAND PACKARD The splendid Havana is about to celebrate its 500th anniversary and Iberostar Hotels & Resorts is sharing in the celebration by opening a singular hotel, the Iberostar Grand Packard.

Witness the years of history and remarkable literature, where guests can feel the rhythms and flavours of this mystical city.

IMMERSE IN THE HISTORY

UNIQUE SPACES

IN HAVANA, TASTE IS GREAT

FITNESS AND SPA FACILITIES

PAMPERING IN EVERYWAY

NETWORKING TIME

DETAILS MAKE THE DIFFERENCE IberostarCuba

@Iberostar_Cuba

IBEROSTAR.COM

BACK TO THE FUTURE NEON-CLAD SKYSCRAPERS AND BULLET TRAINS STRAIGHT O U T O F A S C I - F I F I L M – JA PA N ’ S M E T R O P O L I S E S ARE EVERY B I T A S F U T U R I S T I C A S Y O U ’ D E X P E C T. D E LV E B E N E AT H T H E H I G H -T E C H S U R FA C E O F R O B O T H O T E L S A N D C O N V E YO R B E LT S U S H I R E S TA U R A N T S , H O W E V E R , A N D YO U ’ L L D I S C O V E R T H E T I M E – H O N O U R E D T R A D I T I O N S T H AT F O R M T H E B E AT I N G H E A R T O F T H E I S L A N D N AT I O N , F R O M C E N T U R I E S - O L D T E A C E R E M O N I E S TO H OT S P R I N G B AT H S

Words: Lauren Romano

Touching down in Japan is a disorientating experience. After being spat out of a heaving subway train, I spend half an hour circumnavigating the colossal station concourse trying to decide which of the 16 exits I should take. I pick the wrong one, but getting lost is inevitable here – and part of the fun.

Turn down one street festooned with tangled power cables and you might find restaurants adorned with plastic crab claws and row upon row of vending machines proffering anything from cans of steaming hot coffee to bags of carrots. Down the next, you could stumble upon an ancient Shinto shrine, an ornamental garden of manicured bonsai trees, or a sumo stable where loin-clothed wrestlers slap and charge around the ring.

Japan is undoubtedly a country of continual reinvention, but the archipelago of volcanic islands is also a place where ancient customs and modern life collide. To experience the best the country has to offer, arm yourself with a Japan Rail Pass and take advantage of the speedy and efficient bullet train network to whisk you from Tokyo to the former Imperial capital of Kyoto, before heading off the beaten track with a stay on Kyūshū, Japan’s southernmost island – home to natural hot springs, smoking volcanoes and jaw-dropping scenery.

CREDIT XXXXXX XXXX XXXXXXX XXXXXXXX XXXXXXX

TO KYO Arriving in Tokyo, I feel as though I’ve been planted in a video game: not least because a group of tourists dressed as Super Mario characters are doing a circuit of the neon-lit streets in go-karts. Shinjuku, Tokyo’s answer to Piccadilly Circus – on steroids – must have one hell of an electricity bill. Everywhere you look there are brash, bright arcades filled with businessmen glued to screens, or groups of teenagers in costume-play queuing for karaoke booths.

But there’s a spiritual side to the city, too. Over in Asakusa, the bustling Buddhist temple complex of Sensō-ji is a perfect place to connect with the customs that still hold sway, from chanting monks to locals making dedications at the bubbling incense cauldron outside the main temple building. Follow the ribbons of wispy scented smoke to the nearby Nakamise-dōri shopping parade, where you can peruse jade jewellery, silk kimonos, handcrafted leather shoes and an array of weird and wonderful street food.

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For the best in subculture fashion, safety pins and tutus, head to Yoyogi-kōen Park or Takeshitadōri, the stomping ground of Japanese millennials, before continuing to Omotesandō, a shaded, treelined shopping boulevard where high fashion and outlandish architecture combine. Look out for the Herzog & de Meuron glass temple Prada store.

ESCAPE THE CROWDS Just one stop away from the scramble of Shibuya is Daikanyama, a well-heeled and relatively quiet district, full of interior design boutiques and dog grooming parlours, and the best place to observe Tokyo’s hipsters in their natural habitat. In between pitstops at coffee shops and vintage stores, head to Kyu Asakura House, a traditional wooden dwelling set within its own beautiful gardens.

For more quiet contemplation, wander around the Meiji-jingū shrine and take a stroll in the gardens. Framed by a towering 12-metre high torii gate and shrouded by beautiful woodland, this location will make you feel a million metaphoric miles away from the fast and furious city on the other side of the trees.

regulars are propping up the bijou bar, and are directed to take our shoes off as we squeeze past and climb a ladder to a carpeted mezzanine level.

We end up having to shout down for beers as there isn’t much room to manoeuvre, but it’s the perfect preamble for a late-night karaoke session.

LUNCH ON THE GO

A HOME FROM HOME

Work up an appetite on a food pilgrimage to Tsukiji’s Outer Market. Snake through the stalls selling all manner of spiny sea urchins, gnarly wasabi roots and microscopic shoals of dried fish, before joining the queue at one of the many ramen restaurants dotted around.

Confusingly, the best restaurants aren’t always found at street level. Our favourite discoveries include a conveyor belt sushi carousel above an apartment block, where I tentatively sample my first eel roll, and an izakaya (Japanese pub) on the seventh floor of an unassuming skyscraper in down-town Wakōshi.

As soon as we cross the threshold at Hoshinoya Tokyo, the city’s first five-star traditional ryokan (inn) set in a 17-storey skyscraper in the Otemachi district, we’re asked to slip off our shoes since every floor surface is covered in tatami mats. The 84 rooms are split into groups of six across 14 floors, with each floor arranged around a living space where we help ourselves to rice crackers and mochi ice creams. Our Kiku corner room comes with a sitting area with sliding shoji paper screens.

After changing into cotton kimonos we head to dinner at the basement restaurant to sample chef Noriyuki Hamada’s trademark Nippon cuisine – think wafer-thin slices of seabream scattered with flowers and morsels of whelk and escargot butter perched on heated resin stones.

But the real showstopper is found on the 17th floor at the onsen baths, where hot spring waters are drawn from 1,500m below the hotel. Go in the evening to stargaze as you bathe.

DRINK WITH THE LOCALS

ALL IMAGES ©HOSHINOYA TOKYO

Let your hair down with the locals at Golden Gai, a ramshackle warren of bars in Shinjuku. The narrow, two-storey tenement buildings sprouted up as a black market following the Second World War, and there’s still something excitingly clandestine about the atmosphere here. After much deliberation, we happen upon a tiny place where five friendly looking

From £480 per night, hoshinoya.com/tokyo

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KYOTO

Kyoto – where temples, palaces and shrines await at every turn. The city was the country’s capital for more than 1,000 years, and it remains a regal, refined and culturally rich region – less brash and more bucolic than Tokyo.

Immerse yourself in the local traditions with a stay in historic Gion, found on the eastern bank of the Kamo-gawa river, where you might just catch a geisha surreptitiously scurrying behind the fabric awnings of a tea house (find out more about the revered art of the tea ceremony by booking The Camellia Tea Experience). The exclusive enclave comes alive in the evening, when a stroll along Hanamikōji-dōri is a must.

The street’s parade of low wooden buildings are covered with bamboo screens to shield the interiors from prying eyes, while the antique and art shops, selling everything from ceramics to

washi handmade paper, offer the best souvenir shopping opportunities. Alternatively, head in the direction of Ponto-chō, a narrow pedestrian street on the other side of the Kamo river, illuminated by the soft glow of lanterns, to enjoy a casual dinner of tempura and fried tofu as you listen to the riverside entertainment down below.

TEMPLE TIME There are more than 1,000 Buddhist temples, 400 Shintō shrines and countless gardens and pagodas in Kyoto. We start in the north-west corner of the city, where a short stroll along a scenic cedar wood trail takes us from the mesmerising Golden Pavilio of Kinkaku-ji to the stark rock garden of Ryōan-ji and then out

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the Togetsu-kyō bridge before embarking on a scenic river cruise.

At dinner, we pull up a ring side seat to watch executive chef Ichiro Kubota and his silent team slice sea bream and use tiny tweezers to place wasabi sprouts on sweet shrimp, as we eat our way through a banquet of precise, playful and artfully presented dishes. Follow with a nightcap at Kura, a bar, which features an impressive selection of Japanese whiskies.

further still to Ninna-ji – a sprawling and secluded complex of more than 60 structures set in cherry tree groves.

Further south, get the blood pumping at Fushimi Inari-Taisha, where row upon row of torii Shintō shrine gates in bright vermillion wind up 4km of thickly wooded slopes. The crowds congregate near the entrance for snaps, but few make it all the way to the top, meaning the summit is relatively deserted.

From £140 per night for a superior double room, celestinehotels.jp; Rooms from £534 per night, hoshinoya.com/kyoto

THE SCENIC ROUTE For a brush with nature, spend a night in Arashiyama, an area carpeted in a Jurassiclooking forest that flushes russet in the autumn’s maple foliage season. If you’re thinking of paying a visit to the bamboo grove and want to avoid the crush of camera crews – there are already people snapping away when we arrive at 7am – it’s a good idea to base yourself nearby at the Suiran, a Luxury Collection Hotel, found on the banks of the jade-green Hozugawa river. Here, the panoramic and peaceful views add to the sense of seclusion and there are just 39 rooms.

Expect attentive staff – and a room service menu featuring one of the most delicious cheeseburgers you’ll ever taste (trust me – after a couple of weeks of eating nothing but rice and raw fish, no matter how delicious, you’ll appreciate the change of cuisine).

OPPOSITE PAGE HOSHINOYA KYOTO THIS PAGE, FROM TOP HOZUGAWA RIVER; ARASHIYAMA

From approx. £500 per night, suirankyoto.com

ROOMS WITH A VIEW There is a scattering of traditional ryokan across Gion and a convenient option is The Celestine Kyoto Gion, which opened last year and offers the best of Western amenities fused with Eastern interior design. Rooms are arranged around a central bamboo courtyard and are decked out in elegant blonde wood, with proper beds and open bathrooms that can be made private with a sliding wall. It’s also within walking distance of several temples, including Kennin-ji.

For utter seclusion, check into Hoshinoya Kyoto, a woodland retreat of just 25 pavilion-style chalets nestled in the Arashi Gorge. This place is true perfection and the attention to detail is superb; guests are picked up by private boat from

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While most first-time visitors to Japan tend to stick to Honshu Island, Kyūshū, the country’s southernmost main island, offers a relaxed introduction to the local way of life. The volatile landscape is pockmarked with active volcanoes, moss-encrusted cedar forests and natural onsen. There are cities aplenty, from Fukuoka to Nagasaki, but to experience the island at its most authentic, head for the grassy highlands of the smouldering Mount Aso – Japan’s largest active volcano.

KYŪSHŪ

TA K E A S O A K For an utterly invigorating start to the day, trek through the caldera’s lush grasslands on horseback at dawn. Restore aching muscles post-ride with a visit to Kurokawa Onsen. Situated in a gorge about an hour away from Aso town, the tranquil hot spring village has changed little over the years, with locals and Japanese tourists alike coming to experience the soothing waters.

Day visitors can purchase an onsen passport (nyūtō tegata) which gives access to three of the village’s 24 ryokan. We enjoy Shimmei-kan, which features cave baths and open-air rotenburo.

U N W I N D U N D E R T H E S TA R S Kai Aso, a hot spring ryokan set in the stunning Aso Kujū National Park, features 12 wood and stone villas, each of which has an outdoor deck and a private hot spring bath. We watch the sun set over the ominous volcano in the distance from the ryokan’s elevated restaurant as we pick our way through beautifully presented sashimi and steamed crab with crispy puffed rice. After dinner, I take my strawberry and sakura mousse outside to enjoy it under a heated blanket on the terrace, while gazing at the stars – the bright lights of Tokyo a distant dream.

From £260 per room per night, kai-ryokan.jp/en ALL IMAGES ©KAI ASO

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WBS London, The Shard

The Warwick MBA in London

Transform yourself with a part-time MBA at The Shard.

Visit our website to register for one of our Open Events.

W wbs.ac.uk/go/canary

For the Change Makers

P.124

P R O P E R T Y T H E F I N E S T H O M E S I N T H E C A P I TA L

INSIDER KNOWLEDGE Property news from prime central London

P.128 TRUE COLOURS Why architects are seeing red

P.140 PRIME TIME The Savills team share the secrets to their success

This Grade II-listed townhouse in Mayfair harbours six bedrooms and a cinema (p.134) ©SAVILLS MAYFAIR

Connecting people & property, perfectly.

Chesham Street SW1X

5

A rare, wider than average townhouse with a large private garden, close to Sloane Square.

4

3

Wilton Place SW1X

5

Refurbished to an extremely high standard, an elegant Grade II listed townhouse with a garden.

4

• Fantastic entertaining space • Terrace • Discreet, private location • Approximately 4,442 sq ft

• Sought after location • Spacious reception room

Guide price £11,500,000 Freehold stuart.bailey@knightfrank.com

Guide price £8,250,000 Freehold susannah.odgers@knightfrank.com

020 3641 5910

Eaton Place SW1X

2

A beautifully presented apartment in this well maintained conversion with period features.

• High ceilings • Caretaker Guide price £1,100 per week Available furnished/unfurnished ryan.stokes@knightfrank.com

2

2

• Managed • Approximately 1,041 sq ft

020 3641 6005

• Terrace • Approximately 3,277 sq ft

020 3641 5910

Frederic Mews SW1X

2

A bright and spacious apartment situated on the first floor of this period building.

1

• Good storage • Modern

4

2

• Quiet location • Approximately 934 sq ft

Guide price £895 per week Available unfurnished (pictures as previously furnished) wendy.gilchrist@knightfrank.com 020 3641 6005

All potential tenants should be advised that, as well as rent, an administration fee of £288 and referencing fees of £48 per person will apply when renting a property. There will also be a £48 charge to register your deposit with the Tenancy Deposit Scheme if applicable. (All fees shown are inclusive of VAT.) Please ask us for more information about other fees that will apply or visit www.knightfrank.co.uk/tenantfees. Knight Frank is a member of the ARLA Client Money Protection Scheme and our redress scheme for consumers is Property Redress Scheme.

The house with the roof terrace.

6-7

7

3-4

Chelsea Park Gardens SW3 • An elegant and impressive family house • Recently undergone a complete refurbishment • Approximately 5,070 sq ft Chelsea Park Gardens is located north of the King's Road and south of the Fulham Road.

Our Chelsea expert, James Pace, looks forward to helping you. james.pace@knightfrank.com 020 3641 7308 07867 800449

knightfrank.co.uk Connecting people & property, perfectly.

Guide price £14,750,000 Freehold

INSIDER KNOWLEDGE FROM LUXURY PROPERTY JOURNAL PRIMERESI.COM

MARYLEBONE MANSION CLIVEDALE UNVEILS SHOW APARTMENT AT ‘THE MANSION’

Super-prime property developer Clivedale London has unveiled the show apartment at its debut resi scheme, The Mansion.

Due to complete later this year, The Mansion is delivering 23 units across seven floors, with prices starting at £4.85m. All come with access to a suite of top-end physical amenities – including a leisure complex with Marylebone’s longest private indoor swimming pool, a fitness studio, private treatment room, steam room and sauna.

Design agency Arney Fender Katsalidis has collaborated with Clivedale’s in-house team on the show apartment – a 1,676 sq ft two-bed.

A colour palette of bronze, rose gold, leather, marble and oak has been chosen. Oak units, white corian worktops and marble splashbacks are in the kitchen; Japanese tiles, Dornbracht brassware and Kaldewei baths with freestanding taps feature in the bathroom. clivedale.com

LUXURY LONDON

PROPERTY

R E N O VAT I O N R E B U F F PLANNERS KNOCK BACK SIMPSONHAUGH’S KENSINGTON FORUM SCHEME

The Royal Borough’s planning committee has refused the redevelopment of the Kensington Forum Hotel site on Cromwell Road, despite being recommended for approval by planning officers.

A marathon six-hour session at Kensington Town Hall at the end of September ended with refusal for SimpsonHaugh Architect’s plans for building owner Queensgate Investments and developer Rockwell. These looked to replace the existing 1970’s Richard Seifert-designed Brutalist Holiday Inn hotel (28 storeys with 906 rooms) with a much larger three-block scheme rising to a maximum of 30 storeys.

SEYMOUR STREET BLOCK COMPLETED MARYLEBONE POLICE STATION TRANSFORMED INTO RESIDENTIAL DEVELOPMENT

The Portman Estate has completed its biggest ever direct development, delivering a 78,500 sq ft mixeduse scheme with “exceptional sustainability credentials” on the site of the former Marylebone Police Station.

1-9 Seymour Street is a sevenstorey block designed by Eric Parry Architects, featuring 24 high-spec

apartments alongside 32,000 sq ft of office space, a restaurant on the ground floor and 21,200 sq ft of educational premises.

All the residential units were pre-sold at least a year before completion. The redevelopment of the former 1970s police station building marks Portman’s “most significant direct development” so far, says chief executive Oliver FennSmith. It’s part of the Estate’s 10-year plan to reinvest some £350m across its 110-acre patch of Prime Central London.

P L A N N I N G A P P R OV E D ALL-CLEAR FOR CREST NICHOLSON’S HOSPITAL-TORESI DEVELOPMENT

Planning permission has been granted for Crest Nicholson’s 291-unit development of the former London Chest Hospital in Bethnal Green.

All buildings except the main hospital building and the sanitation tower will be demolished to make way for the scheme.

The hospital, widely known as Victoria Park Hospital, was founded back in 1848 to help people with chest infections, and opened seven years later with the patronage of Prince Albert.

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Petersham Road, TW10 £3,250,000 This truly unique, four-bedroom detached house features spectacular vaulted ceilings with exposed brickwork, timber beams and an abundance of natural light. Freehold. EPC=D • Off-street parking • Beautiful garden • Lateral living Richmond office: 020 8033 9032

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19th century Georgian terrace oozes Regency charm.

Matching people and property in London for over 160 years.

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PA I N T I N G T H E T OW N R E D A N E W B O O K B Y P H A I D O N C E L E B R AT E S T H E D E S I G N E R S , C U LT U R E S A N D T R A D I T I O N S AT T H E VA N G U A R D O F V E R M I L L I O N A R C H I T E C T U R E

Words: Ellen Millard

LUXURY LONDON

PROPERTY

OPPOSITE PAGE CASA DAS ARTES, FUTURE ARCHITECTURE THINKING, PORTUGAL, 2013, ©JOÃO MORGADO; THIS PAGE, CLOCKWISE FROM TOP LEFT FORMOSA 1140, LOHA ARCHITECTS, LOS ANGELES, 2009, ©LAWRENCE ANDERSON, COURTESY OF LOHA; FLEX-RED, CEREJEIRA FONTES ARCHITECTS, PORTUGAL, 2018, ©SANTO EDUARDO DI MICELI, COURTESY OF CEREJEIRA FONTES ARQUITECTOS; BARCODE, VITRUVIUS AND SONS, RUSSIA, 2007, ©ALEXEY NARODITSKIY, COURTESY OF VITRUVIUS AND SONS

F

ew colours evoke such a torrent of emotions as red. It can mean love, it can mean hate; it can be the anger of a red card, or the joy of a longstemmed rose. In history, it’s been the mark of prehistoric cavemen, the delineation of Roman ranks or a symbol of socialism.

In architecture, it seems a contemporary – and bold – shade to use, but, as a new book

by Phaidon details, red has made its mark on more than just brick. Featuring more than

150 buildings spanning almost 1,500 years, Red: Architecture in Monochrome explores the extraordinary diversity of the vivacious colour in architecture.

From a Kyoto temple dating back to 711 to a farmhouse in Sweden, a Portuguese culture centre to an undulating series of bridges in China, the slick shade has been used far and wide for centuries. The new tome includes works by Frank Gehry, Bjarke Ingels and Jean Nouvel, as well as creatives equally inspired by the spirited hue: artists Yayoi Kusama and Anish Kapoor, composer Carole King and designer Christian Louboutin all make an appearance.

The second in the Architecture in Monochrome series – the first was themed around the less cheery, but no less dramatic, black – the book provides a chromatic compendium of rebellious creatives on a mission to bring some colour to the world.

Feeling inspired? Whip out a pot of Farrow & Ball Blazer and paint the town red. £29.95, Red: Architecture in Monochrome, phaidon.com

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St George’s Court, South Kensington Situated in the residential area of stylish South Kensington, St George’s Court is ideally located for Kensington High Street and boasts its own private garden for exclusive use by residents. In addition, the Royal Albert Hall and the museums of South Kensington are nearby.

Pegasi Management Company Limited 207 Sloane Street London SW1X 9QX E: enquiries@pegasi.co.uk | T: +44 (0)207 245 4500 pegasi.co.uk

GIVE YOUR PROPERTY A TRUE GLOBAL EXPOSURE

LIST WITH US THROUGH 115 INTERNATIONAL REAL ESTATE PORTALS INTO 64 COUNTRIES

CURRENT FEATURED PROPERTIES

3 BEDROOMS | NEWLY REFURBISHED FLAT | BELGRAVIA £2,299,000

6 BEDROOMS | HOUSE | CHELSEA £1,950pw

For more information please contact Jonny@nestseekers.com

For more information please contact Jamie@nestseekers.com

3 BEDROOMS | ST GEORGE WHARF TOWER | VAUXHALL £4,400,000

4 BEDROOMS | NEWLY REFURBISHED | CHELSEA £3,500 pw

For more information please contact NickJ@nestseekers.com

For more information please contact Jonny@nestseekers.com

4 BEDROOMS | THE CARLOS OTT PENTHOUSE | MIAMI $41,800,000

5 BEDROOMS | CENTRAL PARK VIEWS | MANHATTAN $13,995,000

For more information please contact JM@nestseekers.com

For more information please contact RyanS@nestseekers.com

One Mayfair Place, London, W1J 8AJ T: +44 20 7268 4845 www.nestseekers.com timob@nestseekers.com | alexd@nestseekers.com

NEW YORK | HAMPTONS | GOLD COAST, LI | NEW JERSEY | MIAMI | SAN FRANCISCO | BEVERLY HILLS | LONDON | SEOUL Nest Seekers International is a Real Estate broker. All material presented herein is intended for informational purposes only and has been compiled from sources deemed reliable. Though information is believed to be correct, it is presented subject to errors, omissions, changes or withdrawal without notice.

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STREETS AHEAD DISTINCTIVE HOMES ON THE PROPERTY MARKET THIS MONTH

POWIS MEWS, W11

This converted warehouse in Notting Hill spans four floors and includes an expansive studio space and a split-level three-bedroom apartment. The former home of Welsh designer Ross Lovegrove, both the apartment and studio include design features typical of Lovegrove’s industrial style. Spanning 5,400 sq ft, the vast space boasts dual access, which is ideal for those looking for a work-home divide. On the top floor is a 40m2 reception room with several skylights and a south-facing terrace that looks out over the cobbled mews on which the warehouse is located. £8.5m, themodernhouse.com

LUXURY LONDON

PROPERTY

B O R O U G H H I G H S T R E E T, S E 1

Snap up the last remaining penthouse at Brandon House, a new development in SE1. While the rest of the property’s apartments have sold out, a twobedroom duplex is still on offer. Finished by interior designers Gunter and Co., the penthouse features a built-in wine cooler and an expansive roof terrace.

The development is handily located directly across from Borough underground tube station in the heart of Zone 1. £2.2m, crestnicholson.com

CHESTERFIELD HILL, W1J

This Grade II-listed, six-bedroom townhouse in the heart of Mayfair boasts all the benefits of a period property as well as the modcons of a new build: programmable lighting and air conditioning, an audio and visual system, a Thyssen Krupp lift and a cinema room. A grand entrance hall leads into the open-plan kitchen and dining room, from which you can access the patio garden. The enitire second floor is occupied by the master suite, and there is a staff suite on the lower ground floor. £9.95m, 020 7578 5100, savills.com

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Double fronted townhouse Bloomfield Terrace, SW1W Sloane Square Underground Station: 0.3 miles An imaginatively designed townhouse with fabulous lateral space and a large garage.

The property benefits from 3 reception rooms, large master bedroom suite, 2 further bedrooms with en suite bathrooms. EPC = C Freehold | 3,007 sq ft | Guide ÂŁ5.95 million Tom Lamb Savills Knightsbridge 020 7581 5234 tlamb@savills.com

savills savills.co.uk

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Overlooking Green Park Clarges Mayfair, W1 Clarges Mayfair is an exquisite landmark new development with 24 hour concierge, a fabulous spa with 25m swimming pool and private screen room. Reception room, kitchen/ breakfast room, master bedroom with en suite dressing area and bathroom, second bedroom with en suite shower room and underground parking space. EPC = B Leasehold approximately 998 years remaining | 2,347 sq ft | Guide ÂŁ11.95 million Charles Lloyd Mayfair & St James 020 7578 5111 clloyd@savills.com

savills savills.co.uk

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Outstanding upper maisonette Westbourne Gardens, W2 Royal Oak Underground Station: 0.1 miles Stylish upper maisonette with 2 incredible terraces in Westbourne Gardens. Reception room, air conditioned kitchen, master bedroom suite, 2 further bedrooms and 1 further bathroom. EPC = D Share of Freehold | 1,814 sq ft | Guide ÂŁ3.25 million Tom Corbett-Winder Savills Kensington 020 7535 3300 tom.corbettwinder @savills.com

Toby Dixon D S Churchill 020 7629 7563 toby@dschurchill.com

savills savills.co.uk

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Newly renovated mews house Bentinck Mews, W1U Bond Street: 0.4 miles, Marble Arch: 0.6 miles Set over 3 floors in the heart of Marylebone village, this non basement house has been newly renovated to the highest standards. Reception room/kitchen, master bedroom with en suite bathroom, 2 further bedrooms, separate bathroom. Garage available to rent by separate negotiation. EPC = D Leasehold approximately 137 years remaining | 1,204 sq ft | Guide ÂŁ3.25 million Nick Poppe Savills Marylebone 020 3527 0403 npoppe@savills.com

savills savills.co.uk

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PRIME TIME

S AV I L L S ’ P R I M E C E N T R A L LONDON AGENTS REVEAL THE SECRETS OF THE CO M PA N Y ’ S S U CC E S S

TOP ROW FROM LEFT BEN MORRIS, ALEX CHRISTIAN, NOEL DE KEYZER, RICHARD DALTON, JAMES GILBERT-GREEN; BOTTOM ROW FROM LEFT BARBARA ALLEN, JOHNNY FULLER, RICHARD GUTTERIDGE, CHARLES LLOYD, IZZY BIRCH REYNARDSON; PHOTOGRAPHY BY ALUN CALLENDER

LUXURY LONDON

PROPERTY

W

hen Alfred Savill founded the Savill & Son estate agency in 1855, it was a small family business located in the Square Mile.

Fast forward 163 years and the company, since-renamed Savills, is now one of the most recognised property agencies in the world, with more than 600 branches and associate offices operating in more than 60 countries across the globe.

Its roots remain in London, however, where the brand’s prime central teams bank on their collective experience to provide an informative and professional service.

“The individuals within the super prime London team are amongst the most knowledgeable and longest standing in the industry,” says Jonathan Hewlett, head of London residential for Savills. “During the past year, they have delivered some phenomenal results, particularly across Belgravia, Knightsbridge and Chelsea.”

Indeed, at the agency’s Sloane Street office – its longest established residential office in prime central London – the agents handle the sales and rentals of some of the most high profile and high-end properties in the capital, from traditional red-brick townhouses to glossy new-builds.

Alex Christian, director of the Savills London Private Office, notes that the key to longevity is not just good service – it’s the agents’ ability to create long-term relationships with their clients that keeps business booming.

“We always give what we believe is the best advice,” he says. “If you do that, people will stay with you.”

It’s a method that translates across the globe; alongside expertise in prime central London, the support from the Savills international offices proves invaluable, giving agents the opportunity to advise high-profile and discreet buyers from around the world on the capital’s property offering – and allowing the London-based team to fly out and meet clients face-to-face.

Being able to put out a listing, close a deal or provide personal advice on a global scale is what keeps clients loyal to Savills. In the super prime market, where someone is either selling or letting their most expensive asset, or looking to make a large investment, the time and attention paid to each client by the team is both essential and immeasurable. Alfred Savill would approve.

“We always give what we believe is the best advice. If you do that, people will stay with you”

To contact the Savills prime central London team call 020 7730 0822 or visit savills.co.uk LUXURYLONDON.CO.UK

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Walham Yard, Fulham SW6 £975 per week

Flexible furnishings

Onslow Square, South Kensington SW7 £1,650 per week Furnished/Part Furnished

A stunning and immaculately presented three-bedroom, three-bathroom house, set in a gated private cobbled mews in the heart of Fulham.

A stunning two-bedroom, two-bathroom apartment with lift located on the prestigious Onslow Square.

1,290 sq ft (119.83 sq m) Reception room | Kitchen/dining room | Master bedroom with en suite bathroom | Two further double bedrooms | Two bathrooms | Utility room | Balcony | EPC rating C

1,447 sq ft (134.42 sq m) Reception room | Kitchen | Study | Master bedroom suite | Further bedroom with en suite | Cloakroom | Lift | Communal gardens | EPC rating C

Fulham 020 8023 6671 | fulham@struttandparker.com

South Kensington 020 3504 5901 | southken@struttandparker.com

Denbigh Close, Notting Hill W11 £2,000 per week Furnished/Unfurnished

Bridge Lane, Battersea SW11 £2,750 per week

A beautifully refurbished mews house located in the heart of Notting Hill.

A stunning newly built three/four-bedroom house with private access to a top floor roof terrace, located within a quiet and attractive secure development, with off street parking for two cars.

1,829 sq ft (170 sq m) Kitchen/dining area/drawing room | Three bedrooms | Four bathrooms | Terrace | Gym | EPC rating D

Furnished

2,808 sq ft (260.89 sq m) Three/four bedrooms | Two reception rooms | Three bathrooms | Two dining rooms | Roof terrace | Concierge/porter | EPC rating C

Notting Hill 020 3773 4114 | nottinghill@struttandparker.com

Chelsea SW10 020 3813 9185 | chelseaSW10@struttandparker.com

*After an offer is accepted by the Landlord, which is subject to contract and acceptable references, the following charges and fees will be payable before the commencement of the tenancy: Preparation of Tenancy Agreement £222 (Inc VAT),

/struttandparker

@struttandparker

struttandparker.com

60 Offices across England and Scotland, including prime Central London.

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Ennismore Gardens, Knightsbridge SW7 £3,750 per week Furnished

Cheyne Terrace, Chelsea SW3 £4,950 per week

A beautiful two-bedroom, furnished, first floor lateral apartment.

An exceptional third floor lateral flat in the iconic Cheyne Terrace development.

1,625 sq ft (160.97 sq m) Reception room | Kitchen | Cloakroom | Two double bedrooms | Two en suite bathrooms | Lift | Porter | Balcony | EPC rating D

3,411 sq ft (316.9 sq m) Four bedrooms | Two reception rooms | Four bathrooms | Flat | Balcony | Underground parking | Gym | Swimming pool | Lift | Concierge/porter | EPC rating B

Knightsbridge 020 3504 8796 | knightsbridgelettings@struttandparker.com

Chelsea 020 3504 5588 | chelsea.lettings@struttandparker.com

Chesterfield Hill, Mayfair W1J £5,250 per week Furnished/Unfurnished

Tregunter Road, Chelsea SW10 £5,750 per week

This spacious, Grade II listed six-bedroom house benefits from a west-facing terrace and a passenger lift.

An elegantly presented six-bedroom Grade II listed semi-detached white stucco house with excellent entertaining and family space.

4,386 sq ft (407.44 sq m) Drawing room | Reception room | Family room | Kitchen/dining room | Utility room | Six bedrooms | Six bathrooms | Passenger lift | Terrace | EPC rating E

4,310 sq ft (400.43 sq m) Two reception rooms | Two dining rooms | Kitchen | Six bedrooms | Four bathrooms | Terraced | Garden | Patio | EPC rating E

Knightsbridge 020 3504 8796 | knightsbridgelettings@struttandparker.com

Chelsea SW10 020 3813 9185 | chelseaSW10@struttandparker.com

Furnished

Unfurnished

References per Tenant £54 (Inc VAT), a deposit – usually between 6-10 weeks of the agreed rent. Any rent advertised is pure rent and does not include any additional services such as council tax, water or utility charges.

Strutt & Parker is a trading style of BNP Paribas Real Estate Advisory & Property Management UK Limited, which provides a full range of services across the residential, commercial and the rural property sectors.

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Whitehall Court, Westminster SW1A £1,400,000

Leasehold

Ovington Square, Chelsea SW3 £1,600,000

Leasehold

A generously proportioned one-bedroom flat with high ceilings and views towards the River Thames from the principal rooms.

This charming and unique property faces south-west with a pretty view over the communal gardens.

1,207 sq ft (112.1 sq m) Entrance hall | Reception room | Dining room | Kitchen | Bedroom | Bathroom | Guest cloakroom | EPC rating D

766 sq ft (71.2 sq m) Reception room | Kitchen | Master bedroom | Second double bedroom | Bathroom | Own front door | Access to garden square (upon application) | EPC rating C

Knightsbridge 020 3504 8796 | knightsbridge@struttandparker.com

Chelsea 020 3504 5588 | chelsea@struttandparker.com

Hornton Street, Kensington W8 £1,795,000 Share of Freehold

Stratford Road, Kensington W8 £2,150,000

A beautifully presented two-bedroom upper maisonette (with lift) and having excellent entertaining space and two terraces.

A well-presented three-bedroom maisonette, on the first, second and third floors of this attractive Victorian house.

1,034 sq ft (96.1 sq m) Entrance hall | Reception room | Kitchen | Two bedrooms | Bathroom | Shower room | Terrace | Roof terrace | Lift | EPC rating D

1,552 sq ft (144.2 sq m) Reception room | Kitchen | Three bedrooms | Dressing room | Bathroom | Two shower rooms | Cloakroom | EPC rating D

Kensington 020 3813 9477 | kensington@struttandparker.com

Kensington 020 3813 9477 | kensington@struttandparker.com

/struttandparker

@struttandparker

Leasehold

struttandparker.com

60 Offices across England and Scotland, including prime Central London.

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Pont Street, Knightsbridge SW1X £2,500,000

Leasehold

Roland Gardens, South Kensington SW7 £2,650,000 Freehold

A 4th & 5th floor duplex apartment (with lift) now in need of complete refurbishment.

An exceptional and bright three-bedroom maisonette with a fantastic roof terrace, set within a handsome period building in South Kensington.

1,727 sq ft (160.4 sq m) Two reception rooms | Three bedrooms | Two bathrooms | Kitchen | Terrace | Lift | Resident caretaker | EPC rating F

1,493 sq ft (134 sq m) Open plan reception/dining room | Master bedroom suite | Two further bedrooms | Two further bathrooms | Study | Terrace | EPC rating E

Knightsbridge 020 3504 8796 | knightsbridge@struttandparker.com

Chelsea SW10 020 3813 9185 | chelseaSW10@struttandparker.com

Alexandra Court, South Kensington SW7 £4,000,000 Share of Freehold

Clarendon Road, Holland Park W11 £18,750,000

A spacious raised ground floor flat comprising four-bedrooms and superb living space.

A sensational and stunningly presented family house of exceptional width with off street parking and a beautiful west-facing garden.

2,431 sq ft (225.8 sq m) Reception room | Kitchen | Master bedroom with en suite bathroom | Three further bedrooms (one with en suite shower room) | Cloakroom | Laundry room | Lift | Porter | EPC rating D

5,750 sq ft (534.2 sq m) Entrance hall | Four reception rooms | Kitchen | Six bedrooms | Six bathrooms | Two guest cloakrooms | Laundry | Wine cellar | Terrace | Off street parking | Garden | EPC rating C

South Kensington 020 3504 5901 | southken@struttandparker.com

Notting Hill 020 3773 4114 | nottinghill@struttandparker.com

Freehold

Strutt & Parker is a trading style of BNP Paribas Real Estate Advisory & Property Management UK Limited, which provides a full range of services across the residential, commercial and the rural property sectors.

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Airlie Gardens, Kensington W8

ÂŁ6,500 per week Furnished

A stunning, architecturally designed house, quietly situated on this enclave in Kensington.

6,611 sq ft (614.16 sq m) Three reception rooms | Kitchen | Five bedrooms | Five bathrooms | Pool | Sauna | Steam room | Laundry | Lift | Terrace | Communal gardens | Parking | EPC rating C

Kensington 020 3813 9477 | kensington@struttandparker.com *After an offer is accepted by the Landlord, which is subject to contract and acceptable references, the following charges and fees will be payable before the commencement of the tenancy: Preparation of Tenancy Agreement ÂŁ222 (Inc VAT),

/struttandparker

@struttandparker

struttandparker.com

60 Offices across England and Scotland, including prime Central London.

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Cristowe Road, Fulham SW6

£2,500,000 Freehold

An impressive five-bedroom house on this attractive road running south off the New King’s Road.

2,465 sq ft (229 sq m) Reception room | Kitchen/dining room | Family room | Master bedroom | Four further bedrooms | Three bathrooms | Two shower rooms | Cloakroom | Utility room | Patio | Garden | EPC rating C

Fulham 020 8023 6671 | barclay.macfarlane@struttandparker.com References per Tenant £54 (Inc VAT), a deposit – usually between 6-10 weeks of the agreed rent. Any rent advertised is pure rent and does not include any additional services such as council tax, water or utility charges.

Strutt & Parker is a trading style of BNP Paribas Real Estate Advisory & Property Management UK Limited, which provides a full range of services across the residential, commercial and the rural property sectors.

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