Arnaud Volte, The Edition, London

AN INTERVIEW WITH...

ARNAUD VOLTE

While lockdown has had an immense knock-on effect for those within the hospitality sector, it gave the Travel Dine Relax team a chance to catch up with inspiring people who help create that perfect experience. One of those was the talented Arnaud Volte, who would typically be found serving cocktails to a delighted clientele at The Edition, London. Editor Nicola asks Arnaud how he honed his skills as a mixologist and what cocktails we should all be looking out for this summer.

You started your career in Thailand at a bartending school. How did this cement your love of mixology, and what were the most important lessons you learned in your time there?

I went to Thailand without knowing anything about bartending, so everything was new for me, and I had a lot to learn in a pretty short period. From how to clean a bar station, learn a different classic cocktail every day, speed pouring and flair bartending. As you know, it’s pretty exciting to have all sorts of new knowledge coming at you, but I would say learning how to flair with the bottles was my favourite part of the day as it was a bit more fun. Also, you wouldn’t believe how fast you learn by practising every day. I was always quite mesmerised by any good bartender that would pull out a nice trick during the service whenever I would go out in France or Thailand and aspired to be that person.

London is quite a contrast between Thailand and your native France. What type of cocktails get served up in The Edition, and how do you keep up with such a broad spectrum of multicultural tastebuds?

As you’ve mentioned, we’ve got an amazing multi-cultural array of guests staying in the hotel, but also Londoners that want to have a good time out and play a pool game whilst sipping some delicious cocktails. We create our cocktail menu based on classic cocktails with an Edition twist, which includes values such as authenticity, sophistication and sustainability. An important point to mention would be that we create our cocktails for our guests, who are shaping our bar and hotel, and as cosmopolitan as they are so should be our cocktail list. There’s a least one drink for everyone.

What’s the ‘must-have’ mainstay of a summer cocktail cupboard?

Summer is all about fresh ingredients like fruit, and using their natural sugars can allow us to have healthier cocktails. So always have fresh fruits in the fridge and fresh citruses in the fruit bowl (can be replaced by citric acid but be careful in the measurement). Last but not least, a range of different teas is always essential in summer to make some ice teas (with or without alcohol) by infusing the loose leaves in cold water overnight.

How do you start creating a new cocktail, and what inspires you?

As a bartender, you need to create your own identity and have a purpose, the same as a chef would have in its restaurant, by making you more authentic and unique. Having type 1 diabetes not only defines me as a person, but it also defines the way I would create a cocktail. Sustainability is also a significant criterion in my creations, making sure that you’re doing something good and communicating it. >>

Then it depends on the purpose of the cocktail. If I’m creating a cocktail for a competition, I want to have a story-telling aspect, and so the inspiration behind the drink and the story is as important as the liquid itself. You’re looking to wow the judges and the audience that’s watching. You’re making between one and three of them; you might as well do it big! On the other hand, if I’m creating a cocktail on our menu, then other aspects come into place, such as preparation, speed of service, particular brands to work with and cost of the cocktail.

Did the lockdown allow you to experiment with creating new cocktails, and can you give us a sneak peek?

Well, if we’ve learned something from the last year, it is that having a full bar at home could become a slippery situation, and it is important to drink responsibly and without excess. To be honest, I haven’t been drinking too much alcohol since the beginning of the lockdown, and so I tried to experiment with non-alcoholic, low waste and low sugar creations. I’ve made a non-alcoholic, low sugar milk punch that was amazing and looked as clear as a white wine.

When you’re not working, where and what drink do you enjoy?

I like to go to Bar Swift in Soho. They provide an amazing service and delicious cocktails (You MUST try their Irish Coffee). My experiences in bars have changed with my diabetes, but most of the time I would have Gin martini with an olive. If I need a little image credit: CLP Live

sugar boost, I will go for a Cognac Sazerac, one of the oldest cocktails ever invented.

Is there a spirit that you think will be top of the charts this summer?

I guess that aperitifs spirits such as Aperol and Campari will be consumed a lot if the weather allows it. I must say that low ABV and low sugar spirits are coming very strong on the market. I’ve had the pleasure to try a new sugar-free, non-alcoholic natural CBD spirit called Edi that was delicious, with health benefits and a really good relaxing sensation.

HERITAGE DULWICH OPENS WITH CHEF DAYASHANKAR SHARMA

Heritage Dulwich is set to put West Dulwich on the map for fine-dining cuisine. Inspired by India’s ancestry and cultural past, the rich and varied traditions of the subcontinent are reimagined into modern Indian dining. After many months of waiting, the restaurant is opening on Rosendale Road on 18th May with acclaimed Executive

Chef Dayashankar Sharma at the helm.

With over 30 years of experience - much of it gleaned in Michelin-starred Indian kitchens including Tamarind and Zaika – Chef Sharma has created a menu that celebrates the rich and varied culinary traditions of the sub-continent, including lesser-known regions.

Evolving and elevating recipes passed through the generations, dishes on the à la carte menu are masterclasses in vibrant and interesting flavour combinations. Herbs and spices in the authentic Kashmiri lamb, Jodhpuri tawa chicken and venison badal jaam are balanced with punchy spicing whilst the charcoal grill brings intensity and depth to kebab dishes such as the Keralan grilled duck breast, and Lucknow murgh with saffron, coriander and chilli, cooked in a traditional tandoor oven.

For a true journey across the subcontinent, Heritage’s exquisite tasting menus reflect the region’s myriad cuisines. From the intensity and depth of flavour of North India with Dhaba wala Murgh to the delicate and fragrant spicing of the coastal South’s Nariyalwala Jhinga and Sarsebata Maach– the innovative dishes are elegant in flavour and presentation.

Complementing the food is a high-calibre cocktail list with aromatic choices such as The Rajawra Old Fashioned – Rampur Indian rum, bourbon-soaked cherries, bay leaves and aromatic bitter; The Gentleman - a rich blend of whiskies stirred with coffee liqueur, chocolate bitters, smoked with Indian spices and orange; and the non-alcoholic Thandai lassi, a traditional Indian yoghurt with saffron, pistachio and berries.

A well balanced selection of Wines have been chosen to perfectly pair with the flavoursome dishes and diverse range of fine wines selected from popular wine regions including Bordeaux and Burgundy. An extensive range of Single Malt Whisky and Bombay Pale Ale is also available.

The elegant interior blends the traditional with the modern to mirror the dishes on the menu. An intimate dining room is thoughtfully furnished with hand-crafted walnut chairs and tables and deep leather brown fluted banquet seating, which seamlessly blend with the contemporary central copper bar. Outside, Heritage Dulwich offers 12 covers for al fresco dining.

Heritage 101 Rosendale Road, London, --SE21 8EZ heritagedulwich.co.uk

LOS MOCHIS

CGI images courtesy of Los Mochis

NOTTING HILL

Newly opened Los Mochis restaurant and bar is the ultimate Pan-Pacific pairing, mixing Mexican spirit with Japanese elegance, Mexican art and design with Japanese coolness and Mexican flavours with Japanese techniques.

These two culinary powerhouses meet here in truly inspirational style: the hands-on fun of classic MexiCali dishes is taken to a new level with the clean, fresh flavours of Asian ingredients treated with respect and integrity.

An undoubted highlight of the offering is the 22-strong Gangster Taco Menu. Sure, the canvas might be soft corn tortillas - or for the more health-conscious lettuce wraps - but the ingredients they enclose are something else. From Trailer Park KFC (Korean Fried Chicken, Napa cabbage, jalapeno, spicy pickled cucumber, pico de gallo, pickled onions, cheese, poblano sauce) to Miso Black Cod (den miso, pickled cabbage, crispy onions), the traditionally humble taco is elevated to gourmet levels. Complementing this line-up is an equally innovative and ground-breaking array of Ceviches, Tostadas, Tiraditos and, of course, Quesadillas (with the buttermilk fried chicken, Monterrey pepper-jack cheese, onions & ranch crema destined to become a particular favourite). There’s even a selection of Maki Rolls inspired by the team’s extensive and award-winning Japanese experience.

Finally onto the desserts, which can be forgiven for their bias towards a more Latin American heritage. Think Churro Ice Cream Sandwiches, Chocolate Taquitos and the insanely delectable Dulce de Leche Cheesecake. Just forget about the calories! It’s not simply about lunch and dinner – Los Mochis is destined to become the go-to place in the area for breakfast too. Start the day in style with an incredible display of dishes, whether your taste runs to the nutritious Acai Bowl (banana, apple, chia seeds, cacao nibs, goji berries, toasted coconut) or the more indulgent El Rey Taco (truffled scrambled eggs).

Los Mochis is not billed as a tequileria for nothing – it boasts one of the most interesting selections of small-batch artisanal agaves. These, in turn, are put to work in a collection of hand-crafted signature cocktails, among them the Late-Night Martini (Ocho Blanco, lychees, vanilla, lemongrass, lime, jalapenos) and the smoky and picante Mezcal Haze Paloma (Mezcal, grapefruit, lime, syrup, sparkling water). Guests can even dip their toes into Mexico’s national drink with a tequila or mezcal tasting flight.

The backdrop against which all of this can be savoured is equally compelling. The overall design of both the ground floor dining room and the first-floor lounge is saturated with elements of rustic, authentic Mexican culture balanced with a fusion of elegant, warm and sophisticated Japanese touches. Rough surfaces are softened by subtle ambient lighting and stark finishes offset by warm timbers and cognac leathers. Walking the fine line between elevated casual and fine dining is a hard trick to pull off, but in the hands of multi-award winning restaurateur Markus Thesleff – the man who quite literally changed the F&B landscape of the Middle East with legendary ventures such as OKKU and CLAW – this contemporary, art-filled and design-led space will be home to amazing experiences, incredible memories and innovative food.

It’s no coincidence that Thesleff chose Notting Hill for his triumphant return to the capital. For the neighbourhood’s close-knit, multi-cultural and art-enamoured community perfectly reflects Los Mochis’ founding principle of Familia. This ethos starts with taking care of its own Familia; then, in turn, the Familia will take care of guests. >>

And, from there, they’ll all build that spirit of what the Mexicans call Comunidad – not just for the neighbourhood but beyond through the “Los Mochis Gives Back” project, which will see the restaurant provide a meal for the less fortunate and vulnerable for every one purchased by a guest. Elegant yet relaxed, cool yet friendly, edgy yet approachable, Los Mochis offers mucho, mucho more than a celebration of Mexican and Japanese cuisine and culture. It’s elevated street food with heart & soul. Los Mochis is open daily from 8 am-midnight

Los Mochis, 2 Farmer Street, London W8 7SN, losmochis.co.uk @losmochislondon

Image credit: John Carey Image credit: Jean Cazals

ROKA

CAP VERMELL GRAND HOTEL MALLORCA

Image credit: Jean Cazals

World-renowned ROKA will bring its signature contemporary Japanese robatayaki cuisine to the Balearics this summer

Contemporary Japanese restaurant concept ROKA is continuing the expansion of its ever-growing portfolio, announcing its latest pop-up in the Cap Vermell Grand Hotel, Mallorca, opening this summer. Situated on the historical Eastern corner of the Balearic island, ROKA Mallorca will take residence inside the landmark hotel and operate throughout the summer season. The 585 square metres of outdoor space will be home to over 100 outside seats, alongside the Robata grill, bar and a DJ booth. ROKA will bring its signature energy to this new space, alongside its award-winning Japanese robatayaki concept and individual approach to modern Japanese cuisine.

Created and co-founded by Rainer Becker in London, 2004, ROKA followed hot on the heels of its immensely successful sister-restaurant Zuma. At the heart of the menu is the robata grill, a traditional Japanese method of cooking over charcoal. Made famous at the brand’s first London outpost, kankoku fu kohitsuji, lamb cutlets with Korean spices and sesame cucumber, and kampachi sashimi no salada,yellowtail sashimi with yuzu-truffle dressing, will be amongst the signature dishes on the menu, whilst signature cocktails such as ichigo kub, a blend of gin, strawberry mirin, aperol, absinthe and lime, will also feature. The Mallorcan outpost will also include dishes on the menu with flavours and ingredients that highlight the delicacies of the destination.

Speaking on the exciting announcement, Azumi Ltd CEO, Sven Koch, commented “We are delighted to open ROKA in Cap Vermell Grand Hotel this summer. This is ROKA’s first pop-up and we feel the luxury hotel is the perfect location, we very much look forward to working with Toni Mir and the team to bring the ROKA experience to the island.“ Alongside award-winning cuisine, ROKA Mallorca’s use of raw materials will create a rustic and elemental colour palette, contributing to the rich atmosphere of the ROKA concept.

“We are thrilled to welcome the ROKA brand to our hotel”, commented Toni Mir, CEO of Cap Vermell Group. “The energy of this concept complements our luxury resort perfectly, and we look forward to expanding our exceptional culinary offerings to guests and visitors this summer.”

ROKA Mallorca joins the existing roster of restaurants in Canary Wharf, Mayfair, Charlotte Street and Aldwych in London and Dubai, with outposts in Riyadh and Kuwait also opening this year. ROKA Mallorca will open its doors in summer 2021

Opening hours: Sunday to Thursday 6:30 pm until 11:00pm, Friday and Saturday 6:30pm until 11:30pm

rokarestaurant.com

ALFRESCO FOREST DINING ON THE TERRACE AT WHITEMEAD

Alfresco dining will be the order of the day at Whitemead Forest Park in the Forest of Dean this summer after plans were announced to enhance its outdoor terrace. The plans include more space for outdoor dining and seating, complete with a new canopy to create shade – an ideal location for visitors with pets. There will also be an area set aside for outdoor entertainment as well as a new outdoor food and beverage kiosk to create the perfect family escape in Gloucestershire.

Mandy Watkins, General Manager at Whitemead Forest Park, said: “Everyone in the country must be looking forward to summer and there’s no doubt we’ll all want to be outside.“These wonderful new facilities will allow our visitors to enjoy the sunshine and the great outdoors when they visit for a holiday. “We’ll have lot of improved hygiene and social distancing measures in place, too.” Whitemead says building work on the project is scheduled to be completed by the summer but the park will be open long before that – with some restrictions.

Apartments, log cabins, woodland lodges, Glamping Mega Pods and Mega Pod XLs will open from 12 April for self-contained households only, based on current government guidelines.

The park shop will also be open as well as the outdoor play area. Mega Pod and B&B Pods and camping will be available from 17 May at the earliest. Caravans and Motorhomes will be open from 12 April for self-sufficient caravans and motorhomes only, with water and chemical disposal points available. However, all toilet, shower, washroom and washing-up facilities will remain closed until 17 May.

Other facilities such as swimming pool, sauna, steam room, spa pools and gym will reopen on 17 May at the earliest and will be subject to social distancing restrictions. Mandy added: “We can’t wait to re-open and see the smiling faces of our customers again. Everyone has waited so long for a holiday but now it’s starting to feel really close.”Prices from 16 April start at £80 per night for a Megapod X (Sunday to Thursday) for up for four people, to £432 for an Apartment over a weekend (Fri-Mon) for up to six people.