VICTORIA NEWSPAPER

T H E N OVA I S S U E / S U M M E R 2 0 1 5

Talking Italian The irrepressible Jamie Oliver returns to his SW1 roots with a new summer opening, plus the movers, makers and foodie shakers creating magic in Victoria @createvictoria

facebook.com/CreateVictoria

WHAT ’ S HAPPENING IN VIC TORIA

NEWS & VIEWS

A N U P D AT E O N T H E E X C I T I N G M E TA M O R P H O S I S O F S W 1 , P L U S T H E L AT E S T L A U N C H E S A N D O P E N I N G S , S U M M E R E V E N T S A N D S O C I A L- M E D I A T R E N D S

REDEVELOPMENT

SUPER NOVA PHOTOGR APHY GUY STEPHENS

Last year, we photographed the site on which Nova, Victoria is being built. Back then, it was a rather impressive hole in the ground, above, with the shoots of something incredible just beginning to show.

Revisiting the same location for this issue of Victoria, our photographer has captured it as it really starts to bloom, left. The residential building has now reached its zenith, and landmark show apartments will be completed by spring 2016. The office buildings have also reached their full structural height.

It’s rare to see a development of this enormity launch in London, and it will completely change the face of the capital. As it continues to grow, so, too, does interest in how Victoria is going to transform into a foodie quarter fit for one of the world’s greatest cities.

In this issue, we reveal some of the big names and even bigger ideas that are going to make this happen.

Michelin-starred chef Jason Atherton talks to Victoria about being part of the Nova, Victoria revolution, while elsewhere, we take a closer look at the huge variety of dining styles and worldwide flavours coming to SW1, all creating something completely new.

NUMBER-CRUNCHING

25,000

THE GORING HOTEL IN VICTORIA SERVES AN IMPRESSIVE 25,000 OF ITS AWARD-WINNING AFTERNOON TEAS A YEAR AND OFFERS A RANGE OF FIRST- AND SECOND-FLUSH BLACK TEAS, AS WELL AS FRESH HERBAL AND FRUIT INFUSIONS TO ACCOMPANY THOSE ALL-IMPORTANT PASTRIES AND SCONES.

SOC IAL MEDIA

TRE NDING NOW ON T WIT TER AND FACEBOOK, WE ASKED YOU TO NAME YOUR FAVOURITE VICTORIA-BASED CHEAP EAT. HERE ARE SOME OF YOUR RESPONSES

‘The Regency Cafe is a national treasure, Nothing else compares’

‘Keen, on Artillery Row, wins hands down for its chicken fricassee.’

@ StreetsandL anes

@ Iam _ K ate_ Sunday

SPANISH FARE

VIVA , ESPAÑA! Offering a restaurant, delicatessen and private-catering service under the same roof, Ibérica brings a slice of Spanish culture and cuisine to London. It already has several outlets, including in Canary Wharf, Marylebone and Farringdon, and will be opening a branch this summer in The Zig Zag Building in Victoria. It serves – and also sells to enjoy at home – only authentic produce, so stock up on the best Spain has to offer, from fine wine and olive oil to cured meats, cheeses and specialist hampers. ibericarestaurants.com

La dolce vita

COFFEE

Daily grind Combining the latest in technology with a passion for quality coffee, Coffee Geek and Friends is an innovative company specialising in the hire of artisan-coffee bars and mobile vans for events and pop-ups.

The team will be coming to Victoria this spring, opening a permanent shop in Cardinal Place in May – which will be music to the ears of coffee connoisseurs everywhere. coffeegeekandfriends.co.uk

”

JA M I E O L I V E R

HIT THE ROOF

Impassioned by the food and lifestyle of Italy, Jamie Oliver was inspired to replicate the traditional restaurant found in every Italian neighbourhood.

With the help of his long-time mentor Gennaro Contaldo he opened his first Jamie’s Italian, in Oxford, in 2008. Since then, the phenomenally successful chain has grown to encompass 30 restaurants worldwide – and the latest opens this summer at Kings Gate in Victoria. Its on-site deli will sell some of the delicious produce used in its kitchen, and both food and ambience will benefit from Oliver’s relaxed, rustic style. jamieoliver.com/italian HEALTH

FITNESS MADE FUN

Since launching in a Holborn car park back in 2003, Gymbox has worked hard to stand out from the crowd. Its ethos is to provide a place to exercise in a friendly environment, and classes are anything but standard, benefiting from not only live DJs, Olympic-sized boxing rings and combat cages, but personal trainers specifically chosen for their friendly and inspiring approach. It’s set to open a new branch in the basement of 123 Victoria Street this October, so autumn could be the time to turn over a new leaf and rethink the way you work out. gymbox.com

A FEAST OF FREE MUSIC AND TENNIS IS COMING TO CARDINAL PLACE

Musical-theatre fans will be in heaven come 17 June, as the roof garden at Cardinal Place becomes a stage for some of the capital’s most dazzling talent. An hour-long West End Live preview featuring performances from the capital's best-loved shows – including Matilda The Musical, Wicked , Jersey Boys and Billy Elliott The Musical – will offer an exciting taster of the weekend's main events in Trafalgar Square.

From tunes to tennis: between 29 June and 12 July, the Wimbledon Championships will be in full swing.

While not many of us will be lucky enough to bag tickets to Centre Court to cheer on Andy Murray, we can still enjoy the atmosphere at Cardinal Place for free, where the nail-biting tournament action will unfold on a giant screen on the rooftop. There are few more civilised ways of savouring one of sport's most outstanding occasions than this – get there early to bag a deckchair and join in the chorus of cheers and groans, oohs and aahs, or simply plonk yourself on the grass with a punnet of plump strawberries and a glass of something chilled. How better to relax after a dynamic day at the office? Just be sure not to forget the sunscreen. greatbritsummer.com

WELCOME

T H E N OVA I S S U E / S U M M E R 2 0 1 5

Talking Italian The irrepressible Jamie Oliver returns to his SW1 roots with a new summer opening, plus the movers, makers and foodie shakers creating magic in Victoria @createvictoria

facebook.com/CreateVictoria

PHOTOGRAPHY DAVID LOFTUS

Welcome to the VICTORIA newspaper – your regular update on the transformation of Victoria. The district is fast emerging as one of London’s most vibrant and desirable places to live, work, dine and socialise. This summer, Land Securities, the company behind its regeneration, will be hosting a number of events to mark its evolution. Where better to do a series of sun salutations than in the sunshine – on 4 June, Jo Arthur will be holding free yoga sessions at the Cardinal Place roof garden. Two weeks later, the extravaganza that is the West End Live preview will once again take over the rooftop, followed by the Great British Summer celebrations, during which it will be a sea of deckchairs that, for one crucial fortnight, will be arranged in front of a screen showing the Wimbledon tennis championships – details above. In July, the second Great Victoria Bake-off will be held at Cardinal Place’s food market in aid of Mencap – a fun, seasonal competition, it draws entries from an array of businesses and restaurants keen to display their take on Great British Summer baking. Land Securities continues to invest in Victoria, creating a place for the future and providing spectacular residential space, great contemporary office locations, a superb retail hub and London's freshest new restaurant quarter, Nova, Victoria, which launches in September 2016.

Sign up to the Victoria newsletter at createvictoria.com for the latest news and events

T H E N OVA I S S U E

“

Victoria is really starting to change.

Lots of companies are moving into the area, and restaurants and bars seem to be popping up everywhere.

It’s really exciting to be a part of it.

SUMMER EVENTS

AL E X RUMFOR D

ITALIAN FARE

Back to his roots C OV E R S TO RY

JAMIE OLIVER IS SE T TO RE TURN TO VICTORIA THIS SUMMER , O P E N I N G A N E W B R A N C H O F J A M I E ’ S I TA L I A N J U S T S T R E E T S AWAY F R O M W H E R E H E L E A R N T T O C O O K A S A T E E N A G E R WO R D S G E M M A B I L L I N G T O N P H OTO G R A P H Y DAV I D L O F T U S

Left to right Plating up a delicious creation in the kitchen; Jamie's Italian, opening in Victoria this summer, will include an extensive deli counter

C

ontrary to popular belief, Jamie Oliver’s first television appearance wasn’t on The Naked Chef – it was, in fact, in the background of a 1997 BBC documentary about the River Café, where Oliver was working at the time. The chipper young chef’s natural exuberance in playing up to the cameras made him the breakout star. He caught the eye of producer Patricia Llewellyn, who phoned him following the broadcast with an offer to commission his own series and, within a year, the Jamie Oliver brand was born.

Since then, serial entrepreneur Oliver has created a multi-million-pound empire.

His TV shows and documentaries have been aired in more than 100 countries, and his accompanying recipe books (his 16th, Jamie’s Comfort Food, was published in August 2014) have sold 10 million-plus copies. He is at the helm of six different restaurant brands and his name sells everything from coffee cups to olive oil. However, Oliver has also used his ‘celebrity chef’ status to revolutionise school dinners, and in 2003, he was awarded an MBE for his Fifteen Apprentice Programme.

‘Over the past 15 years, me and my team have achieved a lot,’ Oliver says, ‘but I think any success brings a huge responsibility.’

‘I’m hugely proud of Fifteen restaurant,’ he adds, when pressed for a career highlight. ‘It’s still going strong and training young people to be chefs, 12 years after opening.

‘I’m also incredibly proud of what we’ve achieved with school food in the UK,’ he continues. ‘Right at this moment, I’m focusing

on our annual Food Revolution Day, which seems to grow bigger and stronger every year.’

Oliver’s passion for food is infectious and, more importantly, genuine. From playfully working the pasta machine at the River Café to salivating over the cheesiest of toasted sandwiches in Comfort Food, Oliver retains the boundless enthusiasm that’s impossible to feign. But underneath his cheeky-chappy persona lies an astute business acumen.

Arguably the most commercially successful of his ventures, which includes the concept Recipease chain and ‘fire-based cooking’ steak house Barbecoa, is Jamie’s Italian. Created in partnership with friend and mentor Gennaro Contaldo and conceived as an homage to the rustic traditional neighbourhood eateries found across Italy, the first opened in Oxford in 2008. Jamie's Italian now has more than 30 branches worldwide, the latest of which is set to open in Victoria this summer as part of the new Kings Gate residential development.

‘We’ve secured a fantastic site in a supercool building where the natural light floods in,’ says Oliver. ‘It has an amazing balcony and terrace, which will be fantastic in the summer.

‘We’ll be opening up bright and early for breakfast, and will run right through the day, so you can come in and grab a beautiful big salad or a freshly made sandwich for lunch. We’ll have a brilliant selection of wines and prosecco by the glass, as well as some tasty bar snacks.’

The new Jamie’s Italian will also feature a comprehensive deli counter. ‘I’m really excited about it,’ Oliver enthuses. ‘It’s going to be our

“

TRENDS COME AND GO, BUT I LIKE , THE FACT WE RE SEEING MORE INGREDIENT-FOCUSED COOKING

”

biggest yet and will be crammed with all kinds of delicious, exciting artisanal produce.’

While his career might have taken him all over the world, his opening in Victoria brings Oliver’s story full circle. Born and raised in Clavering, Essex, Oliver suffered from severe dyslexia, which still affects him today – he didn’t read a novel until the age of 38. He floundered in the classroom but flourished in the kitchen, honing his love of food while working in his parents’ pub. After leaving school at 16 with just two GCSEs to his name, he went on to train at Victoria’s Westminster Catering College (now Westminster Kingsway College) in Vincent Square. After that, he worked as a pastry chef at Antonio Carluccio’s Neal’s Yard restaurant, where he first met Contaldo and developed a passion for Italian cuisine.

‘I owe a lot to Westminster Kingsway College,’ Oliver says pointedly. ‘It’s an incredible place to learn the trade and I had some fantastic teachers. It’s brilliant to be opening a restaurant nearby – I wouldn’t have believed it could happen back when I was a scruffy teenager, learning how to make pasta.’

Situated on Victoria Street, between the restaurants at Cardinal Place and the newest Curzon cinema, Kings Gate is one of a growing

number of developments transforming the area. This May, Victoria will see the completion of the multipurpose The Zig Zag Building, and in 2016, will welcome the food-centric Nova, Victoria development, both of which attest to its reinvention as a vibrant culinary hub.

‘When I was at college, just up the road, there wasn’t much in the way of a food scene,’ Oliver remembers, ‘but that’s changing. Lots of companies are moving into the area, and restaurants and bars seem to be popping up everywhere. It’s really exciting to be part of it.’

So what does Oliver make of the capital’s constantly changing food crazes – pulled-pork burgers one minute, pop-ups the next? ‘I’m not that interested in them, to be honest,’ he shrugs.

‘Trends will come and go, but I do like the fact we’re seeing a lot more restaurants doing simple, ingredient-focused cooking.’

Simplicity remains at the heart of all he does. It’s an ethos that’s served Britain’s most famous chef well – one sure to inspire the next generation of ‘scruffy teenagers’.

Jamie’s Italian opens in Kings Gate this summer; see createvictoria.com for details.

For more information and to join the Food Revolution Day campaign, visit change.org

T H E N OVA I S S U E

WHAT’S ON

BAR BAR A HEPWORT H: ` HEL ICOIDS IN SPHER E´ PHOTO COL L AG E (1939) ©T HE HEL PWORT H PHOTOG R APHIC COL L ECT ION; EDOUAR D MANE T: ` T HE R AILWAY ´ (187 3) COURT ESY OF T HE NAT IONAL GAL L ERY OF ART, WA SHINGTON; SHU T T ER S TOCK

IN V IC TOR IA

FILM

EXHIBITION ON SCREEN: THE IMPRESSIONISTS

Curzon Victoria, 58 Victoria Street, SW1E 6QW

Exhibition on Screen creates, behind-thescenes documentaries inspired by global exhibitions. Debuting at the Curzon Victoria on 26 May at 7pm, The Impressionists is a fascinating film about collector Paul Durand-Ruel’s role in bringing Impressionism to the fore, and tells the stories of artists such as Edouard Manet, whose work, above, was integral to the movement. curzoncinemas.com

ARTS IN VICTORIA

THEY MEAN BUSINESS WORDS GEORGIE L ANE-GODFREY

V I C T O R I A I S AT T H E VA N G UA R D O F T H E S TA R T- U P S C E N E , S AY S B A Z S A I D I E H , C E O O F T R U E S TA R T, W H I C H O F F E R S B U D D I N G E N T R E P R E N E U R S A L AU N C H PA D T O S U C C E S S

J

immy Choo, Burberry, Giorgio Armani, Tom Ford – these top fashion houses have more than just the catwalk in common.

Each one has made the move to London’s new creative mecca: Victoria. In a district brimming with innovation, these brands will be keeping company with other forward-thinking residents such as Channel 4, John Lewis and Microsoft – as well as countless bright young entrepreneurs who have taken up residence in ‘the hub’.

The hub in question is the HQ of TrueStart, an investment accelerator for the fashion, retail and consumer industries. Inside, representatives of up to 20 businesses will develop their ideas and high-profile retailers, proven entrepreneurs and experienced investors will be on hand to help them succeed in the critical early stages.

It was the company’s partnership with Land Securities that provided the opportunity to secure the state-of-the-art office space in Victoria. The property developer sits on TrueStart’s investment committee. ‘Land Securities is supportive of all the innovation coming through,’ says TrueStart CEO Baz Saidieh. ‘It offers fantastic opportunities for these start-ups and is very keen on rolling up its sleeves and getting involved. And that’s not only a fantastic way to help young businesses; it also gets senior executives thinking differently.’

While each of these new enterprises represents a unique business idea, they all need to have one thing in common: star quality. ‘The main thing we look for is a strong team,’ explains Saidieh. ‘We’re seeking rock stars – outstanding people who can grow a £100m business. And not only does the team have to be awesome, the product has to be relevant and the business model has to be one that can actually turn what they do into a successful organisation.’

One example that fits the bill is The Unseen, a design studio combining science and style to create pieces that adapt to their environment. ‘They call themselves alchemists,’ says Saidieh. ‘The founder, Lauren Bowker, has a background in chemistry and fashion.

She created multisensory chromic colour-change inks, which make materials change shade based on their environment – wind, UV, temperature, pollution and so on. TrueStart helped create The Unseen brand. Bowker now has an emporium in Somerset House, recently announced a partnership with Selfridges and has been featured on media platforms from The New York Times to the BBC, all of which recognise it as one of the next iconic British brands.’

It’s this kind of success that TrueStart offers its prospective investment businesses, most of which blend consumer and digital landscapes. ‘Seventy per cent of what we invest in will be digital or technology based, especially with the rise of wearable tech,’ explains Saidieh. ‘But unlike other investment houses that have a single focus, we think breakthrough investments come when you’re least expecting them, so we stay open-minded. For example, we’re currently in the process of investing in four young companies, one of which is making a birch-water drink we believe will be the new coconut water.’

One of the most successful of the digitally focused concerns is Presence Orb, which has developed a program that uses wi-fi analytics to help retailers better understand their customers’ shopping trends.

Its founder, Tom Sheppard, says: ‘TrueStart’s network of retail contacts who serve both as mentors and potential commercial introductions is really invaluable to us.’

‘Ten years ago, Victoria was a desolate place,’ says Saidieh, ‘but the work Land Securities has done has completely transformed the area.

Now, you actually get people coming to hang out here. I like the fact it has become a fashion hotspot and there are loads of great places to eat and drink – I’ve been a big fan of The Cinnamon Club for a long time, and Zakuski on Greencoat Row serves amazing Eastern European and Middle Eastern food. There’s just so much on offer.’

For further information about TrueStart, visit truestart.co.uk

DR AMA

MCQUEEN

St. James Theatre, 12 Palace Street, SW1E 5JA

Coinciding with the V&A’s highly anticipated Savage Beauty exhibition, a new ‘bio-play’ based on visionary fashion designer Alexander McQueen debuts at St. James Theatre this spring. Written by James Phillips and directed

by John Caird, McQueen is a fantasy story set on a single night in London. Inspired by the designer’s darkly imaginative catwalk shows, it runs until 6 June. stjamestheatre.co.uk

ART

BARBARA HEPWORTH: SCULPTURE FOR A MODERN WORLD Tate Britain, Millbank, SW1P 4RG

Tate Britain is hosting a major retrospective on leading Modernist sculptor Barbara Hepworth, who lived and worked in St Ives, Cornwall, from 1949 until her death in 1975.

The exhibition, which opens on 24 June, will include her early small carvings as well as preliminary drawings and collages, and is the first of its kind in London in almost 50 years. tate.org.uk

©2015 Hilton Worldwide

A PLACE THAT FEELS LIKE IT WAS MADE FOR YOU .

BECAUSE IT WAS .

Set in Royal St. James, just moments from Big Ben and Buckingham Palace, Conrad London St James connects guests to some of London’s most iconic landmarks and exclusive shopping, while offering locally inspired style and Conrad’s intuitive service .

22-28 Broadway, London, SW1H 0BH For reservations, call 020 3301 8080 or visit ConradHotels.com/London

SHOPPING IN VICTORIA

C U L I N A RY C U R I OS I T I E S WORDS GEMMA BILLINGTON

Q U I R K Y A N D S T Y L I S H WAY S T O M A K E E N T E R TA I N I N G INDOORS AND OUT MORE FUN THIS SPRING

DRINKS ON TAP

CUT OUT AND EAT

SERVING SUGGESTION

Floral drinks dispenser, £17.50, Marks & Spencer, Cardinal Place, SW1E 5JE

Butterfly cookie-cutter set, £6.95, Peggy Porschen, Ebury Street, SW1W 9QQ

Pineapple salad servers, £24, Oliver Bonas, Victoria Station, SW1V 1JU

Barbecues, picnics, street parties… whatever alfresco event you are planning this season, a retro-style dispenser is a fun yet practical way to serve drinks. Fill with your favourite homemade refreshment or a cheeky Pimm’s and lemonade.

Created by SW1 cake queen Peggy Porschen, this set is just the thing for channelling your inner domestic goddess. It’s available from Peggy’s Ebury Street parlour, along with other gorgeous limited-edition themed sets for all occasions.

The salad season is upon us, so help make yours the centrepiece on the table with this gold-accented serving set. Summery and stylish, yet sophisticated enough to see you through the year, it would also make a fabulous gift.

T H E N OVA I S S U E

DAB HAND

GRATE STUFF

ALL A-BOARD

Artist Paint Drip espresso cup and saucer, £15, Tate Britain, Millbank, SW1P 4RG

Ma Dame grater, £16, Pylones, Victoria Place Shopping Centre, SW1W 9SJ

Jamie Oliver big antipasti plank, £17.50, Jamie’s Italian (opening summer 2015)

Surprise guests with this quirky, colourful espresso cup and saucer. German-made in delicate porcelain, it was created exclusively for Tate by Designers Anonymous and will add even more oomph to your caffeine fix.

The humble cheese grater has been given a glamorous makeover by French homeware brand Pylones. Ma Dame comes in eight different shades and her conical-skirt grater is the perfect shape for all your grating requirements.

Plating up on slates, boards or anything other than a plate is a trend favoured by gastropubs. Available from Jamie’s Italian restaurants, Oliver’s own-branded ‘planks’ come in all shapes and sizes and look great piled with homemade antipasti.

SPICE IT UP

BEARING GIFTS

PIECE OF CAKE

Linea acacia-wood pestle and mortar, £32, House of Fraser, 101 Victoria Street, SW1E 6QX

King’s Road tray, £30, Joanna Wood, 48a Pimlico Road, SW1W 8LP

Victoria-sponge tin, £4, Joy, Victoria Place Shopping Centre, SW1W 9SJ

For many, the pestle and mortar is a kitchen essential; for others it’s a decorative accessory. Whichever the case, this elegant, nature-inspired work of art from House of Fraser’s Acacia home collection – in store this May – fits the bill.

Homeware enthusiast Joanna Wood has been at the helm of her Pimlico-based store since 1985. A subtle nod to London’s regal history, this porcelain tray is decorated with 24ct gold crowns and comes in a Union Jack gift box.

This pretty and practical cake tin designed for transporting an individual slice means no more teatime disasters.

What’s more, if your effort isn’t quite as photogenic as that depicted on its outside, no one will be any the wiser.

E AT I N G O U T I N V I C T O R I A

THE FOOD GUIDE AT T R AC T I N G F O O D - S AV V Y LO N D O N E R S TO A N E W S P OT I S TO U G H , B U T N OVA , V I C TO R I A H A S T H E VA R I E T Y, Q UA L I T Y A N D LO C AT I O N TO D O I T. I N T H E F O L LOW I N G PAG E S , W E E X P L A I N W H Y. I T ’ S E N O U G H TO M A K E A N YO N E WA N T TO E AT O U T S E V E N N I G H T S A W E E K , B E T H AT AT T H E S TO K E H O U S E O R T H E J U I C E W E L L , B OT H BY W I L L R I C K E R . A N D W H AT A B O U T N E W V E N T U R E S F RO M B O N E DA D D I E S , V I L L AG E LO N D O N ’ S A DA M W H I T E , JA S O N AT H E RTO N O R D & D LO N D O N ? W E LC O M E TO T H E C A P I TA L’ S N E W R E S TAU R A N T Q UA RT E R

J A S O N AT H E R T O N

SOCIAL CLIMBING WORDS EDWINA L ANGLEY

H

e blagged his way into the kitchens of elBulli, trained for 10 years under Gordon Ramsay and, by the end of 2015, will head up 19 restaurants worldwide.

Not bad for someone who grew up in a caravan park and used to sell donkey rides on Skegness beach. Success may not have come easy to British chef Jason Atherton, but hard work has earned him his rightful place among the world’s most respected culinary masters.

Born in Sheffield in 1971, he was three years old when his parents separated and his mother moved with the children – Atherton and his sister – to Skegness, where they lived in a caravan. When she remarried and took on the running of a guesthouse, he was set to work, contributing to the coffers by working as a donkey handler and helping prepare the family's evening meals. Today, these dinners are still important to him. ‘I insist on the table being set every night,’ says Atherton, ‘and we [his wife, Irha, and daughters Kazia and Jemimah] sit down together and have a chat and a laugh. It’s a really important part of our day and I want the kids to appreciate this as they grow up.’

Having left school with no GCSEs, Atherton trained as a chef at Boston College, Lincolnshire, and went on to join the Army Catering Corps. An appalling soldier, he quit after a few weeks and found work in the kitchens of a Skegness hotel. The owner there labelled him a natural – and it lit a fire in his belly.

Resolute that cooking was his future, at 16 years old and with just £4 in his pocket, Atherton packed his bags and headed south to London. Over the next decade, he garnered experience in a number of celebrated kitchens. He backpacked his way to elBulli and refused to leave until they offered him a job, becoming the first British chef ever to work there. ‘I’ve been lucky to meet people along the way like Ferran Adrià [chef-patron of elBulli] and Thomas Keller [proprietor and chef of landmark restaurant The French Laundry, in California],’

Atherton says. ‘They inspired me greatly and, most importantly, believed in me.’

Returning to Britain in the late 1990s, Atherton was recruited by Gordon Ramsay.

Under Ramsay’s guidance, he honed his craft, launching Maze in 2005, and further branches globally in the years that followed. But in 2011, it was time to go solo and he invested every penny he had into his flagship, Pollen Street Social. ‘I designed it around how I like to dine: eating amazing food, served by knowledgeable, friendly staff, in a relaxed environment,’ he says.

The restaurant focused on fine British cuisine, which Atherton was keen to promote.

‘Our country has so much to offer,’ he enthuses.

‘We have some of the best produce in the world.’ It was an instant hit with diners and, within a year, was awarded a Michelin star.

Since then, his empire has expanded to include Social Eating House and City Social in London, which are both Michelinstarred, and ventures in Hong Kong and Shanghai. In autumn 2016, The Social Company is set to launch a new venue closer to home, in Nova, Victoria. ‘It’s going to be an exciting, one-off, Italian-themed eatery,’ he reveals. Based on a classic trattoria-style eating house, it will comprise a 90-cover casual restaurant where you can enjoy an authentic menu in a laid-back setting, and a 60-cover standalone bar that will serve a range of snacks and cocktails.

‘We’re hugely excited by the Nova, Victoria development,’ he continues. ‘Our aim is to provide both local residents and those working in nearby businesses with a high-quality but accessible restaurant and cocktail bar that combines Italian ingredients and style with our Social ethos.’

Atherton has come a long way since those summers he spent on Skegness beach. Did he ever imagine he’d be where he is now? ‘I never dared to dream this big,’ he says. ‘All I knew was that I wanted to cook – and I count my blessings every day that I’ve come as far as I have.’

RORYDANIEL

W I T H H I S R E S TAU R A N T E M P I R E E X PA N D I N G G LO B A L LY, C H E F JA S O N AT H E RTO N P ROV E S T H AT S T E E LY D E T E R M I N AT I O N , H A R D G R A F T A N D N AT U R A L TA L E N T W I L L C A R RY YO U A LO N G WAY O N T H E ROA D TO C U L I N A RY S U P E R S TA R D O M

A TA S T E O F T H I N G S T O C O M E

THE DEMOCR ATISATION OF DINING W O R D S R I C H A R D M E L L O R I L L U S T R AT I O N A N D R E A M A N Z AT I

T H E S E DAYS , E AT I N G O U T I N S W 1 M I G H T I N VO LV E A W E L L- S O U RC E D B U RG E R O N E DAY A N D M I C H E L I N - S TA R R E D FA R E T H E N E X T. T H E TA B L E S H AV E B E E N T U R N E D : S AY FA R E W E L L TO F U S T Y F I N E D I N I N G A N D H E L LO TO F L AVO U R S O M E F O O D F O R A L L

O

One New Change, for example, or Grain Store, Caravan and Dishoom, all hogging the gastro headlines in Kings Cross’s revamped Granary Square. Or the fact that in Soho, a genredodging blur of junk-food joints (Pizza Pilgrims, Pitt Cue Co), sharing-plate advocates (Blanchette, Ember Yard), shadowy dens (La Bodega Negra, Spuntino) and fancier establishments (Hakkasan, The Palomar) all generate equal furore.

Witness Giles Coren reviewing Fraq’s Lobster Shack one week, then The Ivy Market Grill the next. And the fact that

Michelin stars were gained by not only Claridge’s high-end Fera but also the informal Kitchen Table. It’s not that fine dining has vanished in London, it’s just that the capital’s non-fine dining is now wonderful, too.

Back in Victoria, that point will be re-emphasised when two other newbies arrive ahead of Nova, Victoria. Due to launch in the new Kings Gate development on Victoria Street this summer, Jamie’s Italian is another Oliver brand ripping up the capital’s restaurant textbook. It has a spontaneous, pretension-free ambience and an in-house delicatessen – as does tapas joint Ibérica, opening this summer in neighbouring The Zig Zag Building.

This pair’s arrival, and the culinary treasure trove to come at Nova, Victoria, will encourage today’s discerning SW1 gastrophiles to behave ever more like chameleons. Already, a single week can entail swapping sharing plates of Venetian cicchetti at Tozi, gobbling down artisan pizza sans cutlery while sat on salvagedwood benches at Maverick, appreciating the good old-fashioned muzak ambience of Kouzu or some Michelin-starred fare at Quilon, or sinking The Thomas Cubitt’s upmarket pub grub, which was championed by AA Gill.

All this points to one startling conclusion: snobbery is dead.

In its place has come anti-snobbery, or even – with restaurants such as Bone Daddies, which don’t accept reservations, and deliberately cater to the everyman – snobbery towards snobs.

At those places, yesterday’s snobs now find themselves queuing outside with the rest of us.

Visit createvictoria.com for the very latest on new restaurant openings at Nova, Victoria

A laboratory for new ideas.

A base for inventive and inspirational brands.

A distinctive and ever changing cultural space.

Nova, Victoria will thrive by both day and night.

T H E N OVA I S S U E

nce upon a time, dining out in London was simple. If you wanted a great meal, you went to the most expensive restaurant: places of silver service, prim white tablecloths and extensive, costly wine lists.

Most had Michelin stars and all took reservations. Simple.

Not any longer. These days, London’s foodie goalposts have moved: fine dining doesn’t necessarily mean the finest dining, and quality is no longer denoted simply by cost.

These days, our decisions about where to eat are based as much on décor, speed of service, accompanying cocktails and even background music as they are on what’s on our plate. And epicureans are as likely to be wolfing down cheap street food sporting oversized hi-tops as sitting down to an elaborate tasting menu while suited and booted.

The diverse line-up at Nova, Victoria epitomises this democratisation of London dining. Just as hip grab-and-go ramen institution Bone Daddies is to sit cheek by jowl with the latest premium offering from D&D London, so a new restaurant from Jason Atherton’s The Social Company will neighbour another relaxed venue from Village London co-founder and managing director Adam White, and within scenting distance of the roasts and grills of The Stoke House from Will Ricker.

All promise to tempt gourmands. Though Atherton’s name is an undeniable warrant of culinary quality, the near-permanent queue to get into the original Bone Daddies attests to its comparable reputation. And such across-the-board choice echoes a pan-London trend – witness family-run Vietnamese Pho and Gordon Ramsay’s Bread Street Kitchen in St Paul’s

A GUIDE TO...

SW1’ S BE S T JAPANE SE RE S TAU R ANT S

WAGAMAMA

Cardinal Walk Place, Cardinal Place, SW1E 5JE

Since it opened in Bloomsbury in 1992, Wagamama has grown into an award-winning chain of more than 140 restaurants across 17 countries. Each branch is instantly recognisable, with communal wooden tables modelled on traditional Japanese ramen bars. Featuring fresh, authentic menus that are updated seasonally, Wagamama is a staple of modern pan-Asian cuisine, offering a fast-paced and fun dining exprience. wagamama.com

D I N E O U T AT H O M E

CUPBOARD LOVE WO R D S S T E FA N C H O M K A

UNI

18a Ebur y Street, SW1W 0LU

Founded by former Nobu chef Rolando Ongcoy, with stylish interiors by local designer Andrew Martin, Uni is a popular restaurant and sushi bar. The menu features traditional Japanese fare with a Peruvian influence – a culinary fusion known as nikkei. Authentic sushi, sashimi and noodle dishes are paired with tapas, ceviche and pisco-based cocktails for a modern twist on classic Japanese cuisine. restaurantuni.com

ICHIRIKI SUSHI HOUSE 17b Strutton Ground, SW1P 2HY

Local office workers flock to Ichiriki for fresh lunchtime meal deals but, outside the weekday rush hour, this blink-and-you’ll-miss-it sushi bar is one of Victoria’s hidden gems. Founded by Japanese native Mrs Junko in 2000, Ichiriki – literally, ‘one power’ – is a no-frills Japanese canteen offering authentic sushi, sashimi, mixed sets and side dishes. ichi-riki.net

M

any of us will have had that feeling when eating in a restaurant. You know, the one when you curse your inability to cook and wish you could ( just once!) recreate the same food in your own kitchen.

This hasn’t gone unnoticed by restaurateurs, with many now equipping diners with the tools to do just that. Enjoyed the wildboar ragù at Carluccio’s? Then pick up a jar of the sauce from its deli counter. Want to replicate the barbecue of Bodean’s? Just grab a rack of its baby back ribs from the fridge on your way out.

This is not a new phenomenon; the lines between retail and restaurants have been blurring for some time now. Fast-growing chain Bill’s started life as a greengrocer-cum-café in Lewes, East Sussex, back in 2001, and today its restaurants nationwide stock chocolate truffles, olives and champagne alongside the fresh produce. However, what was once a niche approach by a few players has been adopted by numerous establishments looking to tap into customers’ growing desire to relive the gustatory experience within their own four walls.

Spanish brand Brindisa, for example, has a deli outlet as part of its Brixton-based Brindisa Food Rooms. After enjoying dishes such as slow-braised ibérico pork cheek or steamed octopus, diners can leave laden with salt cod and sheep’s-milk torta cheese from its shop. The Quality Chop House in Farringdon, meanwhile, took its retail approach so seriously it bought the premises next door and converted it into a food shop and butchery. Alongside the meat that appears on the menu, it sells a large range of cheeses, bread and its own preserves, as well as signature dishes from the restaurant, such as confit potatoes and speciality mince. A well-stocked Italian grocery is also a feature of top chef Francesco Mazzei’s more informal L’Anima Café, which opened in Shoreditch last year. Its shelves are replete with fare like Mama used to make, as well as artisan flavoured oils and vinegars, which you can taste before buying.

The reasons restaurants are taking this approach are manifold. When your rent is high, making use of space for an

extra revenue stream is increasingly seen as sensible business practice. Having a select range of goods on offer can also help generate regular business. While you’re buying your Carluccio’s hamper, for example, why not stop for a coffee and slice of cake?

The continued rise of the social-media foodie, for whom a meal is incomplete without it being shot through an XPro II filter and posted on Instagram, has also encouraged restaurants to move into retail. With every homemade dish a potential boast or blog post, and any use of high-quality or hard-to-find ingredients a distinct bonus, a restaurant’s shop produce – whether that’s San Marzano tomatoes or speciality tinned fish and Italian biscotti – is often significantly more inspiring than those found at the local supermarket.

The emergence of the supper club has also led to more of us trying to recreate the eating-out experience in our own kitchen.

In the ultimate try-before-you-buy approach, a diner can visit a restaurant and see how a dish is served – and should taste – firsthand before buying exactly the same ingredients and having a stab at making it for their own guests.

Such places shouldn’t be regarded as mere minisupermarkets, though; professional standards often prevail.

Burgeoning Spanish restaurant group Ibérica, which is soon to open in Victoria, tries to ensure its extensive range of products can be prepared at home just as they would be if served in the restaurant. ‘It’s about responsibility,’ says Ibérica director Marcos Fernandez. ‘When people come in to buy a whole leg of ibérico ham, the first question we ask is, “Do you know how to carve it?” If the answer is no, we ask if we can give them a free carving lesson. If someone refuses to do it, we won’t sell it to them. Correct carving adds dramatically to the taste, allowing the fat to melt and produce that intense flavour.

‘If a customer is going to spend £700 on a leg of top-quality Spanish pure ibérico bellota ham,’ he adds, ‘it’s in his or her interest to know what to do with it. And we’ll do everything we can to achieve that.’

COR BIS; T HE PICT UR E PAN T RY/AL AMY; VINCE CL EMEN T S/ AL AMY

FA N CY T RY I N G TO R EC R E AT E YO U R L A S T R E S TAU R A N T E X P E R I E N C E I N YO U R OW N K I T C H E N ? F O R O N C E , I T ’ S A C A S E O F D O T RY T H I S AT H O M E

A FRESH FEAST

ALL IN GOOD TASTE WORDS JANE FULCHER

O N C E C O N S I D E R E D FA D D I S H A N D ‘ WO RT H Y ’, F O O D W I T H W E L L B E I N G I N M I N D I S N OW I N T EG R A L TO A VA R I E T Y O F N E W D I N I N G V E N T U R E S – A N D I T ’ S P R E T T Y DA R N E D D E L I C I O U S , TO O

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dedicated list of low-cal cocktails, including a Skinny Superfood Collins made from gin, basil, raspberries, blackberries, agave, lemon juice and soda; while Tanya’s (tanyascafe.com) at Myhotel Chelsea is home to the first superfood cocktail bar in Europe. It serves cold-pressed juices with infused spirits that provide a health-plus-flavour kick. Don’t miss the creatively named Baobab Chika Wow Wow, an irresistible blend of spice and baobab-infused Flor de Caña with organic raspberry, cinnamon, banana, agave and sparkling water. And it’s not just the cocktails that are remarkable at Tanya’s: the vegan, raw-food menu is genuinely delicious, too – try the restaurant’s signature tasting

platter, including a pad Thai with shredded rainbow vegetables or tacos with walnut and oyster-mushroom ‘meat’.

For less substantial bites, The Balcon (thebalconlondon.com) offers a De-Light menu of three courses for under 500 calories that misses nothing on taste by adding spices rather than fats to give the dishes their irresistible flavour. The menu is seasonal but could start with salmon carpaccio, followed by braised cockerel supreme and baked mango to finish.

Pure Taste (puretasterestaurant.com) in Westbourne Grove is the first to offer a paleofocused menu, which is based on caveman food – and here the natural ingredients are refined into dishes of exquisite beauty and deep flavour. There are also offerings suitable for vegans, vegetarians and those with nut allergies, or anyone following a low-fat, carbohydrate-, dairy- or gluten-free diet. Don’t miss the ox cheek with orange, celeriac and spring greens, or mackerel with beetroot, cucumber, horseradish and hazelnut.

At Pont St (pontst.com) on Belgravia Street, Sophie Michell of Channel 4’s Cook Yourself Thin works her magic as executive chef, incorporating American and Asian influences into a menu full of healthy, light dishes. Fish and seafood take centre stage, and there’s a take on the classic cod and chips created from cod a la plancha, crushed peas, tartare salad and polenta fries.

Delicious, innovative and colourful, eating healthily has never been easier or more tempting – thanks to the chefs who are finally realising that wholesome needn’t mean boring.

D ’ Y O U W A N T F R I E S W I T H T H AT ?

THE PERFECT BURGER LO N D O N ’ S LOV E A F FA I R W I T H T H E H A M B U RG E R S H OW S N O S I G N S O F WA N I N G , S O W E ’ V E P U T TO G E T H E R T H E U LT I M AT E LO C A L B U RG E R G U I D E TO B O O S T YO U R B B Q

THE BUN

THE MEAT

THE CHEESE

THE VEG

The bap is often the unsung hero of a burger, but picking the best is paramount: too tough and it’s a chore to eat; too soft and you end up with a limp, soggy meal.

Traditionalists stick with white or wholemeal buns, but in recent years a French alternative has taken centre stage.

Make a beeline for Pimlico Farmers’ Market and Flourish Craft Bakery’s brioche buns.

These days, Londoners are eschewing the traditional ground-beef patty for more exotic fillings. The Korean-barbecue trend has seen demand for ‘steamed buns’ filled with Asian-inspired ingredients skyrocket.

However, if you’re a purist, we recommend family-owned Pimlico butchers Freeman’s, which specialises in a variety of free-range meats and homemade sausages.

Picture a classic cheeseburger and you’ll no doubt envisage a slice of American cheese seeping between the bun, but rich flavours like brie and goat’s cheese ooze decadence, while smoked varieties such as Gouda and Monterey Jack are good alternatives. Cheese connoisseurs are spoiled for choice at the weekly Cardinal Place food market, with vendors like Regina and Pigger & Better.

TGI Friday’s caused a stir when it decided to ditch lettuce from its burgers. A layer of iceberg lettuce is common, but what does it add when it’s prone to wilting? Spinach and kale are more robust, while vinegar-soaked red onion and kimchi create a more diverse flavour. Head to the Pimlico Road Farmers’ Market, where Wild Country Organics specialises in salads and oriental leaves.

T H E N OVA I S S U E

ealthy eating has never been more accessible, appetising or stylish. New restaurants showcasing delectable, good-for-you menus are popping up all over the capital – but unlike some of their healthfood predecessors, here, taste is king.

The juice trend shows no sign of abating, and many venues now offer a selection of raw fruit and vegetable presses, proving that green can still taste amazing. The Juice Well (thejuicewell.hk), already in Soho and coming soon to Nova, Victoria, was founded by Will Ricker of Mexican trendsetter La Bodega Negra and business partner Joe Cross of documentary film Fat, Sick and Nearly Dead (in which he embarked on a juice fast to combat his struggle with obesity and auto-immune disease). It serves juices, tonics and nut milks, all designed to provide a health boost. It has also created its own juice cleanses for those looking for a springboard to feeling and looking great in time for summer.

For places in Victoria with healthy juices on offer, try Crussh (crussh.com) on Eccleston Street, which has a range of fresh presses, smoothies and wheatgrass; The Royal Quarter Café (royalquartercafe.com) at Wellington House on Buckingham Gate, which has an array of freshly pressed fruit and vegetables; or coffee spot Iris & June (irisandjune.com) on Howick Place, which serves organic British juices and natural sodas.

Cocktails represent a luxurious, indulgent treat – but now venues across London are offering more virtuous versions. The Parlour Bar (theparlourbar.co.uk) in Canary Wharf has a

I CAN ’ T LIV E WITHOUT. . .

ANGIE’S TOP THREE R E C O M M E N D AT I O N S O F T H E B E S T F E E L- G O O D PL ACES IN VICTORIA

MY FAVOURITE TEA LOUNGE

CONRAD LONDON ST. JAMES 22–28 Broadway, SW1H 0BH

BEHIND THE SCENES

ANGIE SILVER

I’ll definitely be booking a table at the Conrad for one of its Glorious Garden-themed afternoon teas, which coincide with the Chelsea Flower Show. It costs £35 – or for £49, you get free-flowing champagne, too. placeshilton.com/conrad-james

INTERVIE W RMISHK A SINGH PHOTOGR APHY GABBY L AURENT

T H E B LO G G E R B E H I N D S I LV E R S P O O N LO N D O N , W H I C H G I V E S T H E L O W D O W N O N H O T N E W R E S TA U R A N T S A N D C O O L L U X U RY D E S T I N AT I O N S , S H A R E S H E R S W 1 H I G H L I G H T S When did you start blogging and how did you decide your blog’s quirky name?

I launched it last January, and experienced a bit of a ‘eureka’ moment when it came to what to call it. I was about to get married and wanted the blog to work with my new surname, Silver. I hit on SilverSpoon, which, as I intended to focus on food, fitted perfectly. I put everything I had into the blog, invested a lot of time in it, and it’s built up really quickly from there.

What do you write about in your blog?

It’s all about luxury, London-based and abroad. I’m passionate about both food and travel, and unless you write about what really makes you enthusiastic, it’s not going to be successful. You need to update it regularly – I post five times a week – and a lot of work goes into it. Some people think you just write a few lines and upload some pictures, but it’s far more than that. What takes the majority of the effort, and is most enjoyable, is building communities and networks among your readers and with other bloggers.

One of your posts was about dinner out with a fellow food blogger.

Is blogging a good way to meet new people?

Some people say they wouldn’t want to be a full-time blogger because they’d be sitting alone at their desk the whole time. But the truth is, far from it: every day, I’m out meeting people, reviewing restaurants and going to events, where I meet other blogging enthusiasts. You’re online a lot too, of course, and I’m always active on Twitter, Instagram and Facebook – however, if you’d told me five years ago that I’d be making new friends through social media, I wouldn’t have believed you.

What do you bear in mind when choosing restaurants for SilverSpoon London?

I like to feature pop-ups and cool places – when Chiltern Firehouse opened, everyone wanted to know what it was like, so that’s a really popular post. SilverSpoon is also very much about romance – my husband’s in it a lot and I highlight great venues for a date.

You clearly adore travel and seeing the world, but, closer to home, what makes SW1 a great place to live?

I’ve been in Victoria for 10 years and the changes taking place here are brilliant. We used only to have two Pizza Expresses, an Ask and a Prezzo, but now there’s Kouzu, Uni, Tozi, The Royal Quarter Café…

Victoria’s gone from being rather bland to having lots of wonderful places to eat.

There are good evening-entertainment options too, such as St. James Theatre and Curzon Victoria. The cinema is a two-minute walk from my home and has a bar, so you can take a glass of wine into the film.

Can you recommend a post on SilverSpoon London that’ll give new readers an introduction to your style?

In terms of London restaurant posts, I’d say the one about Bob Bob Ricard – a fabulously glamorous restaurant with lovely intimate booths. The series of posts about my honeymoon really typifies my favourite kind of travel. We went to New York, Napa in California, and Bora Bora, staying in lovely hotels and eating in great restaurants.

Find out more about Angie’s London foodie and travel adventures at silverspoonlondon.co.uk, or on Twitter @SilverSpoonLDN

MY FAVOURITE HAIRST YLIST

BLO

36 Elizabeth Street, SW1W 9NZ

I’m a regular at Blo, the express luxury blow-dry bar on Elizabeth Street. I love having my hair styled and this place does an excellent job – fast. It has a team of blow-dry experts and I can often pop in without an appointment. realhair.co.uk

MY FAVOURITE PUB

THE ORANGE

37 Pimlico Road, SW1W 8NE

The food here is really good. Opt for its Sunday roast or delicious rustic European dishes, or there’s a wood-fired oven for authentic pizzas. The same people run my other local favourite, The Thomas Cubitt. theorange.co.uk

greatbritsummer.com

Play in the City

RECIPE

WINE

CORNISH CRAB CANAPÉS WITH PINK GRAPEFRUIT

AND TO ACCOMPANY...

I L L U S T R AT I O N PAT R I C K H R U B Y

R E C O M M E N D AT I O N S F R O M F E R G U S S T E WA R T, O F B E R RY B R O S . & R U D D VINTNERS ON ST JAMES’S STREE T

BERRY BROS. & RUDD CHABLIS, DOMAINE DU COLOMBIER, FRANCE, 2013 £13.95

Chablis and shellfish is a match that works time and again. Designed to showcase a classic Chablis style, this wine is brimming with energy. Its flinty note will cut through the richness of the crab and mayonnaise.

In a defining moment in Land Securities’ continued transformation of SW1, one of Europe’s leading high-end restaurant groups, D&D London, is taking a 10,000sq ft space at Nova, Victoria. D&D already has 30 venues globally and also owns the award-winning 80-bedroom South Place Hotel in the capital.

D&D’s new establishment, which will form part of the Nova, Victoria foodie quarter in the heart of SW1, is set to open in autumn 2016. It will extend over two floors of the Nova South building on Victoria Street, adjacent to the Palace Theatre, and consist of a ground-floor café, bar, terrace and food-retail space and a first-floor restaurant.

The interior is to be designed by Russell Sage Studio, the talented team behind D&D London’s recently revamped Quaglino’s and Avenue.

When completed, Nova, Victoria will be a bold and aspirational place in which to work, live, eat, drink and shop. Des Gunewardena, the chairman and CEO of D&D London, said of the new venue: ‘Ten years ago, Victoria was not a part of London in which we were keen to open restaurants, but that has all changed. It is becoming one of the most desirable parts of the city and our company is really keen to be part of that scene.’

This fresh spring recipe was developed by Adam Gray, head chef at D&D London’s Royal Festival Hall restaurant, Skylon. An example of the type of innovative, flavoursome fare that will be served at the new venue in Nova, Victoria, it’s simple enough to make at home, too, and great served as a nibble with drinks.

Follow Adam Gray on Twitter @adamgraychef

SERVES 8 FOR THE CR AB MIXTURE 1 pink grapefruit 225g white Cornish crabmeat 6 tbsp mayonnaise 1 tbsp finely chopped parsley 2 pinches cayenne pepper salt and pepper

AU BON CLIMAT, LOS ALAMOS VINEYARD CHARDONNAY, SANTA BARBARA COUNTY, USA, 2011 £25

Au Bon Climat is a master of Chardonnay. With perfectly judged oak, this is more Burgundian in style than many from the USA and would be an ideal partner for the dish.

FOR THE CANAPÉ BASES 4 wholemeal rolls 100ml flavourless oil pea shoots 1. Squeeze the grapefruit juice into a saucepan and bring to the boil. Simmer it gently until it is reduced by half, then pass it through a fine sieve and set it aside to cool until it is at room temperature.

2. Meanwhile, mix together the crabmeat, mayonnaise, parsley and cayenne pepper.

3. Add the grapefruit juice and mix in thoroughly. Season to taste, cover and refrigerate.

4. Preheat the oven to 180°C/gas mark 4. Slice the wholemeal rolls into thin slices vertically and place on a baking sheet. Drizzle with the oil and place another baking sheet on top. Bake for 15–18 minutes, until golden brown.

5. Remove the toasted bread from the oven and leave to cool. To serve, spoon a little of the crab mixture on to each bread base and garnish with a pea shoot.

PENFOLDS BIN 51 RIESLING, EDEN VALLEY, AUSTRALIA, 2012 £23.50

Bone-dry Riesling from South Australia is a fine aromatic alternative to Sauvignon Blanc. The bright citrus streak running through this wine will enhance the grapefruit and offset the rich nature of the crab.

5.5 acre island site.

85,000 sq ft of destination retail and restaurants.

603,000 sq ft of world class offices within three stunning buildings.

170 contemporary luxury apartments.

Extensive public realm, including two new pedestrianised streets housing a dynamic gallery of public art.

London’s impeccably English luxury hotel

Exceptional rooms and suites, flawless five-star service and fabulous London dining Beeston Place London SW1W 0JW +44 (0)20 7396 9000 reservations@thegoring.com thegoring.com

FA S T FAC T S

NOVA IN NUMBERS I L L U S T R AT I O N F E R N A N D O V O L K E N T O G N I

BY T H E T I M E N OVA , V I C TO R I A I S C O M P L E T E I N S E P T E M B E R 2 0 1 6 , T H E D E V E LO P M E N T W I L L H AV E C LO C K E D U P S O M E I M P R E S S I V E F I G U R E S

1,500 TONNES OF STEEL REINFORCEMENT

80,000

SQUARE FEET OF RETAIL SPACE IN ALL THREE NOVA, VICTORIA BUILDINGS

T H E N OVA I S S U E

14 HOISTS ON SITE DURING CONSTRUCTION

6

46

TOWER CRANES USED ON THE DEVELOPMENT

PERMANENT LIFTS INSTALLED ACROSS THE PROJECT

140,000

CUBIC METRES OF MUCK MOVED TO BUILD THE BASEMENT – THE EQUIVALENT OF 860 DOUBLE-DECKER BUSES

Nova is new. New to Victoria, new to the West End, new to London. It is an architecturally striking development on a grand scale, creating a vibrant new link between Victoria Station and Buckingham Palace and the Royal Parks, and definitively crowning the recent reinvention of Victoria.

Nova is a place to meet, work, enjoy, explore and discover.

Home to a constellation of coveted brands, new and old, that push the boundaries of the shopping and culinary experience. A cluster of inventive and inspirational restaurants, eateries, pop-ups, bars, and retailers that create an unmistakable buzz. A defined destination as well as a thriving thoroughfare. A microcosm of the best of London, in the heart of Victoria.

NOVASW1.COM