T h e N ova I s s u e/ S pr in g 20 14
Bright IDEAS, big city C e l e b r at i n g L o n d o n ' s m av e r i c k s , trendse t ter s and people w h o t h i n k d i f f e r e n t ly @NovaSW1 facebook.com/CreateVictoria
Victoria is undergoing a huge transforma-
A brave new world
O n e o f t h e c a p i ta l’ s m o s t s i g n i f i c a n t d e v e l o p m e n t s i n d e c a d e s , Nova , V i c t o r i a is se t to become london ’s ne w r e s tau r a n t q ua rt e r w o r d s Da v i d j o n e s
tion, with Nova the culmination of an impressively forward-thinking plan.It’s not the first time this district has changed dramatically: in the 1850s, it was decided to regenerate the area between those pillars of power, Buckingham Palace and the Palace of Westminster. The smart, broad Victoria Street was built, then, at its head, a new terminus for the growing railway system. Built by politicians and administrators, Victoria became the seat of the establishment. The watchword was conformity. Not any more. This time, the vision of developer Land
The Times. Merging it with The Morning
Securities is to create a place for people who
Post gave it a new Conservative readership
think differently. Nova, Victoria will be the
and a clear voice. Now it has changed again,
result of an unprecedented collaboration
bringing in a younger audience with an
between four of Europe’s most innovative
award-winning website and buying a ski
architectural firms – Benson + Forsyth,
and snowboard magazine just before the
Flanagan Lawrence, Lynch Architects and,
country went slopestyle-crazy. They may
overseeing the project, PLP Architecture.
be over 100 years old, but both are maver-
The 897,000 sq ft development will com-
icks. And both call Victoria home.
prise five landmark buildings within a new
Nova is designed to cater to forward-
pedestrianised, landscaped public space
thinkers like this. Land Securities is
that will become both a vibrant cultural
inviting only retailers whose stores offer
space to display a rotating array of public
boundary-pushing shopping experiences.
art, and a new restaurant quarter where the
When it comes to food and drink, this will
next dining and drinking trends will be set.
be a cluster of inventive restaurants and
This will completely reshape the area
bars that create an unmistakable buzz and a
between Victoria station and the Royal
new restaurant quarter for London.
Parks, an area bounded by Victoria Street,
Land Securities creates developments
Bressenden Place and Buckingham Palace
with truly inviting public realms. Not only
Road, making it one of the most desirable
is the shared space beautifully landscaped
new places to live in London and a covetable
to form an environment people really want
workspace for innovative global businesses.
to linger in, but it is enriched with art instal-
It is a major metamorphosis, taken on by
lations that in themselves draw visitors.
mavericks for the benefit of mavericks.
There will be both open-air and covered
There is a common belief that all the
outdoor dining (including pop-up street food
large-scale, redefining landmark develop-
vendors) and a mix of establishments that
ments in central London have been done.
provide a temporal flow too – a breakfast-to-
There are those who believe places or
bedtime experience, seven days a week.
brands can’t keep reinventing themselves successfully. They are wrong.
Trend forecaster WGSN Group has identified emerging trends London’s food
In the Eighties, an old-fashioned rain-
scene is likely to follow in the next few years
coat company reinvented itself by appealing
and will inform the new restaurant quar-
to the football-loving ‘casual’, but this was
ter’s
not a recipe for long-term success. The
specialists who concentrate on a few dishes
2001 arrival of Christopher Bailey ushered
they do brilliantly; healthy grab-and-go for
in a new phase: Burberry became one of
lunch; ‘farm to fork’ provenance. That
Britain’s greatest high-fashion labels.
reflects the bigger picture Nova as a magnet
Between 1855 and 1937, The Daily
Telegraph was simply a cheap alternative to
offering: small-chain restaurants;
for people who hold the values of originality and quality in equal esteem.
The future of fo o d i n Lo n d o n w i t h t h e c a p i ta l’ s n e w e s t, m o s t i n n o vat i v e r e s ta u r a n t q u a r t e r , n o va , V i c t o r i a , due to arrive in 2016, we e x amine London’s food scene (and the british p r o d u c e r s w h o s u p p ly i t ) . a r g u a b ly t h e m o s t dy n a m i c i n t h e w o r l d , i t at t r a c t s t h o s e w h o t h i n k d i f f e r e n t ly – o v e r t u r n i n g o l d a s s u m p t i o n s a b o u t r i g i d t h r e e- c o u r s e m e a l s; c h a l l e n g i n g t h e F r e n c h w i t h awa r d -w i n n i n g s pa r k l i n g w i n e ; a n d t u r n i n g f o o d i n t o a r t. w e m e e t t h e m o v e r t h e n e x t f i v e p a g e s
The Trend Forecasters W i t h L o n d o n ' s d i n e r s , i n c l u d i n g t h o s e i n V i c t o r i a h u n g ry f o r i n n o vat i o n , W e a s k e d i n d u s t ry e x p e r t s f o r t h e i r p r e d i c t i o n s o f t h e f o o d t r e n d s l i k e ly t o b e on the menu in the coming years intervie ws Jane fulcher & Chris Madigan
to be big over the next few years: the continued rise of Japanese-style izakayas [taverns with a menu of small dishes to snack on while drinking], edgy ramen [noodle] bars and Asian gastropubs, the focus of which will be on fusing classic Asian dishes with European styles and ingredients.’ Stefan Chomka Ed itor of Restaurant ma ga z i ne bighospitalit y.co.uk
‘Doughnuts are cropping up from Hackney to Brockley – check out what St John have
‘Forget power lunches – power teas will be
‘Wings look set to be the next ribs – there’s lots you can do with them in the way of dips and sides.’ Dan Call adine Founder of the London Pop-ups guide
londonpopups.com
the next big thing. Venues will compete to come up with a point of difference, whether that’s rare hand-picked teas, tea-and-food pairings or exotic-tea-infused pastries.’ Karl Kessab G enera l ma na ger of One Ken si ng ton one-kensington.com
‘There will be a revolution around healthy cooking at home. Doing healthy street food in London, we see how excited and keen people are to make it themselves.’
been offering, as well as new kids on the block
Xochi Balfour
1235 Donuts. This trend for all things sweet
Fou nder of R a i nbo st reet food
will keep growing.’
‘As street food festivals go from strength to
William Leigh
strength, music festivals will start to develop a big
Co-fou nder of Wishbone
street-food presence, too – people aren’t satisfied
wishbonebri x ton.co.uk
with a dodgy burger van any more.’ Charlie Nelson, Co-fou nder of F u nd i P i zza f undipi zza.com
rainbofood.com
‘French, Lebanese and Mexican will be huge. Eating out will be more polarised as people opt either for a full fine-dining experience or a totally stripped-back casual meal.’
‘I think the next spirit to take off is likely to be rum. It’s been mass-market for years, but there are many good, aged barrels and they’re not that expensive.’
London might finally rival New York’s brilliant
Simon Berry
‘I believe there’ll be a rise in high-quality fast food
Atul Kochhar
Ch air m an of Ber r y Bros & Rudd
focusing on health and using organic produce.’
Michelin-st ar red chef at Ben are s
Jeff Tyler
ben aresrest aurant .com
bbr.com
‘The American influence will continue, but that means more soul food and fine-dining, rather than yet more burgers. And I think selection of great mid-range places.’ Neil Davey Jou r na l ist a nd food blog ger thelambshankredempt ion.blogspot .co.uk
Head chef at Nov i ko novikovrestaurant .co.uk
t h e n ova i s s u e
‘The casualisation of Asian cuisine is going
‘Somebody said to me the other day, “Korean is the new Peruvian” and I thought, “Kill me now.” British produce gives chefs the greatest larder in the world and, hopefully, we’ll realise that in the coming years.’ Andrew FishwicK O w ner of T he Tr u scot t A r m s thet ruscot tarms .com
‘In recent months, more Western customers have asked for shio koji . A “live” food made from cooked rice or soya beans, fermented culture and salt, it releases an intense umami flavor, is rich in enzymes and naturally adds flavour, depth and, it’s claimed, health benefits. It’s perfect for marinating fish or meat.’ Tak Tokumin CEO of Japa n Cent re a nd ow ner of Shor y u R a men japancent re .com; shor yuramen.com
‘ We’ll keep seeing lower-alcohol products being
Good sharing, London W h e n t h e c a p i ta l’ s f o o d i e s c e n e w a s y o u n g , it needed the routine of the three- course me al . B u t w e ’ v e g r o w n u p e n o u g h n o w t o s ta r t s p l i t t i n g p l at e s a n d ta s t i n g m o r e W o r d s s t e f a n c h o m k a i ll u s t r a t i o n r a d i o
A decade ago, the closest you might get to sharing food with a
Chang’s famed New York restaurant Momofuku is renowned
dinner companion in a new restaurant was a stolen chip when
for its sharing bo ssäm whole pork shoulder butt, while London
their gaze was averted. Back then, the rules of restaurant
restaurant-of-the-moment Gymkhana serves a whole Goan
engagement were simple: a meal comprised three courses,
suckling pig – and it’s now been appropriated by restaurants of
each dish served to the person who chose it from a strictly laid-
different cuisines.
out menu. If your limp prawn cocktail didn’t look as appetising
Take Tramshed, Mark Hix’s chicken and steak concept. Its
as your guest’s scallops, then so be it: you’d made your bed of
chicken doesn’t come neatly portioned but is served whole,
salad, now you’d have to eat it.
legs in the air, with the necessary carving utensils – diners are
Today, this strict style of dining seems out of touch. Many
simply encouraged to dig in.
drunk in summer. The Aperol spritz will continue to be popular, and the Rebujito – dry sherry served long with fresh fruit – could finally take off here.’ Felix Cohen Of pop-up cocktail residency, The Manhattans Project manhat tansproject .com
‘High-end food with a more relaxed style of service is my prediction. The Dairy in Clapham is a great example, offering inventive food in a buzzy environment. Marcus Wareing is also taking a more informal approach.’ Steve Groves Head chef at Rou x on
London restaurants now make a play of their sharing-plate
The Camberwell Arms, recently opened by the team
approach, with dishes served not in three rounds but as soon as
behind the legendary Anchor & Hope gastropub in Waterloo,
Parliament Square
they’re prepared, crammed into what space the table allows.
also serves a whole chicken family-style and, at The Quality
rou xatparliament square.co.uk
The only hard and fast rule is that diners enjoy themselves.
Chop House in Farringdon, the daily set menu is designed as a
Small-plate sharing isn’t a new phenomenon in many places: Basque pintxo bars, Cantonese dim sum houses and
feast for the entire table. And at nearby St John, whole roast suckling pigs are a regular feature.
‘I’m hoping the craving for Southeast Asian fare
Venetian bàcari, where cicheti come from, for example. Yet in
Whether using small plates or huge platters, the sharing
will expand to the more delicate Burmese food –
London it wasn’t until the mid-noughties, with the birth of
trend looks set to stay. From fine-dining restaurants, such as
its fragrant soups and spicy fish are wonderful.’
places such as Spanish tapas bar Barrafina in Soho, La Petite
Angela Hartnett and Luke Holder’s Hartnett Holder & Co at
John Gregory- Smith
Maison in Mayfair and, above all, Venetian institution Polpo,
Hampshire country-house hotel Lime Wood, to the capital’s
Author of Might y Spice Express
that the trend exploded in the capital and a more
temple of ‘dude food’ MeatLiquor, places across the spectrum
eat t ra vellive .com
Mediterranean approach to eating was embraced. This
are encouraging customers to eat as one.
relaxed, European style of eating has since infiltrated almost
It’s not really about the plates at all but about Londoners’
all styles of cuisine, with Londoners now able to order Indian,
new laissez-faire attitudes to eating out – as chef Jesse
hoping to see more “Root to Stalk” cooking, such
British and even French ‘tapas’.
‘ We’ve had “Nose to Tail” eating and now I’m
Dunford Wood illustrates at his Kensal Green pub The
as carrot-top pesto and chips made from the outer
The story doesn’t end there though. Consumers’ new-
Parlour. ‘Dessert for the table’ is exactly that: sweet treats,
leaves of sprouts. We throw away far too much!’
found willingness for a more involved way of eating has led to
smears and smudges that are artistically placed directly onto
Rose Lloyd Owen
the rise of an opposite approach to serving, in the form of the
the table as a kind of edible Jackson Pollock. It’s messy, adven-
Founder of Peardrop London
feasting platter. The practice of feasting on communal dishes
turous and downright good fun.
in is an inherent part of Asian restaurant culture – David
Stefan Chomka is editor of Restaurant magazine
lunch deliver y ser v ice peardroplondon.com
5 state-of-the-art screens | bar & lounge | membership
Curzon C o m e s to V i C to r i a Unique film curation, cultural events and Q&As Friday 2nd may Launching with The Curzon Free FeTival - a week of inspirational hand-picked cinema spanning the decades, from our label’s own back catalogue to brand new releases. Find out more at curzoncinemas.com/victoria CurzonVictoria 62 buckingham gate, london
‘In the post-elBulli era, we’ll favour clean, pure, natural flavours created with the assistance of 21st-century technology.’ Xavier Castella Head chef at Ma r gau x barmargau x.co.uk
‘Social media will be used by more independent pubs to engage with customers, creating communities of loyal virtual regulars beyond their geographic area. We have already become lots of people’s “local in North London”; they know us and what our values are, and we know them, too.’ Nick Gibson La nd lord of T he Draper s A r m s; thedrapersarms .com
‘I believe the next big food trend will be using products from Japan, Australia and France… as long as they are the best of the best. I’m using the finest full-blood Wagyu meat: it flies out the door.’
s pa r k l i n g p e r fo r m a n c e I t ’ s a f a m i l i a r s t o r y : B r i ta i n g o e s f r o m l a u g h i n g s t o c k t o w o r l d - b e at e r . S o h o w d i d E n g l i s h v i n e ya r d s c o m e t o p r o d u c e s o m e o f t h e wo r l d’ s f i n e s t s pa r k l i n g w i n e ?
Adam Handling Head chef at C a x ton Grill
ca x tong rill.co.uk W o rds NEIL D A V E Y
Not so long ago, the notion of English wine had the
newer British vineyards have started with the ben-
‘Bars are leaning towards “healthy” drinks with
world’s drinkers rolling their eyes. Given our climate
efit of years of French knowhow, resulting in
unusual ingredients such as umesha [plum brandy],
and indeed our culinary reputation, such a reaction
vineyards that, from day one, have been better
avocado and vegetables creating bold flavours.’
was perhaps understandable.
planted, better sited and better managed than their
Piyush Chavda
In fact, wine has been part of our culture since Roman occupiers planted vines here. It’s only in the
Group ma na ger of 5 cc cock t a i l ba r s;
Gallic counterparts. So where should one start with English sparkling
5cc-london.com
last few decades, however, that commercial vineyards
wines? Nyetimber ( nyetimber.com ) in West Sussex
have taken root, particularly in the South East.
is probably the leading name and a label some see
Initially, they might have been seen as something of
as most likely to rival Champagne’s finest. Kent’s
restaurateurs will be less likely to pigeonhole
a joke but, as our food scene has improved beyond
Gusbourne Estate ( gusbourne.com ) is also worth
their offering and will be confident about broader
all recognition, our winemaking – particularly that
seeking out; ditto West Sussex’s relatively new kid
of sparkling wines, has followed suit. Sales are on
on the block, Ambriel ( ambrielsparkling.com ).
the up, the quality is ever improving and this is now a very exciting time for English winemakers.
‘After several years of specialised restaurants,
concepts.’ Charlie Bolton
Further west, Cornwall’s acclaimed Camel Valley vineyard ( camelvalley.com) has twice won the ‘best
G enera l ma na ger at Ba r nya rd barnyard-london.com
Part of the reason the industry is thriving has
sparkling wine in the world’ trophy at the respected
been a subtle shift in climate. We now get more
Bollicine del Mondo (‘bubbles of the world’) competi-
‘I see us moving back to food that’s honest and
days over 30°C each year, and the nights are warmer.
tion, while, maintaining Devon pride, Sharpham’s
real – simple dishes, well cooked and cleanly
This means our vineyards can now produce riper
Sparkling Reserve has won the international trophy at
presented.’
grapes and sustain some more interesting varietals.
the same event ( sharpham.com ).
Joel Kissin O w ner of Bou le st i n
In the last 30 years or so, there’s a been a steady
Finally, we can’t possibly celebrate English spar-
shift among many grape growers towards varieties
kling wine in these pages without mentioning
such as pinot blanc and pinot gris and, in particular,
Ridgeview
the classic trio of champagne production: chardon-
named its wines after parts of London – including a
‘As the rise of Spanish food and independent tapas
nay, pinot noir, and pinot Meunier. These three have
rather fine rosé called Victoria.
bars continues, we’ll see more places selling sherry,
thrived and for good reason. The Sussex and Kent coasts are only 80 miles north of Champagne and,
Estate
( ridgeview.co.uk ),
which
boulest in.com
has
An excellent selection of English Sparkling Wines, including Ridgeview and Nyetimber,
as evinced by those famous White Cliffs, have the
is available from Jeroboams, 52 Elizabeth
same chalky soil as that celebrated region. Also, the
Street, Victoria, SW1W 9PB; jeroboams.co.uk
as more people discover its versatility and range.’ Rachel McCormack Chef, pa nel ist on BBC R ad io 4’s Kitchen Cabinet catalancooking.co.uk
Supply & demand Wi t h c h e f s i n L o n d o n b e c o m i n g m o r e c o n c e r n e d w i t h t h e q u a l i t y a n d va r i e t y o f f r e s h p r o d u c e , l o c a l p r o v e n a n c e i s n o l o n g e r s u c h a n i m p o r ta n t f a c t o r W o rds S o p h i e D e n i n g
Fine art of dining
A rt i s t a n d h i s to r i a n Ta s h a M a r k s b r i n g s f r es h t h i n k i n g to fo o d a n d m u s eu m p i ec es w i t h h er ed ib l e a rt
On the London dining scene,
choose the nearest suppliers
the
fairy
but the ones with impecca-
tale – sweet cicely waving in
seasonal/local
ble provenance. ‘We want
the wind on the restaurant
everything we use to be
rooftop, apprentice chefs
ethical, sustainable and envi-
foraging joyfully on their
ronmentally sound,’ he says.
way to work, tiny deliveries
‘Chefs want to be able to tell
of heritage carrots grown in
a story about the products
Enfield – is sort of doable.
they use, so provenance is
But it’s not very pragmatic
hugely important.’
and arguably distracts from
Matthew Young, head
My artistic relationship with food
what’s good about the status
began during the final year of my
quo. Rather than obsessing about ‘field to fork’, the more interesting
would like to find more independent suppliers around London. ‘Using
art history degree, when I took
chefs are improving the quality and variety of commercially produced
a selection of smaller growers limits you and focuses you on one good
a course called The Material Culture
British ingredients purely by being fussy.
product. Otherwise it’s as difficult as trying to choose what to eat off a
of Dining, which introduced me
chef at Mayfields in Hackney,
‘Because we’ve all tasted good tomatoes, the Seventies version –
really long menu.’ His main supplier is London-based Natoora, which
to the elaborate banquets of the
rock solid, orange, flavourless – has been sidelined,’ says Peter Weeden,
past. Being creatively aware of
head chef at Newman Street Tavern in Fitzrovia. ‘Wholesalers are no
James Lowe, who opens Lyle’s restaurant in Shoreditch in May,
all the senses is integral to making
longer reliant on big, monoculture farms and they attract customers by
says, ‘In theory I can ask for something picked fresh that morning, but
edible art and hugely amplifies
having excellent producers on their books. And the growers recognise
it’s not really that important. No one ever says the fabulous produce
and enhances the narrative of
there’s a market for vegetables such as beetroot and kohl rabi.’
they get from Italy isn’t fresh enough!’
sources top-drawer fruit and veg from the UK, France and Italy.
Junya Yamasaki, head chef at Koya in Soho, works with a British/
everything to look alive,’ says Weeden. ‘Proximity is important because
Japanese couple in Sussex who supply him with Japanese vegetables
the fact that it’s an artwork that
you don’t want produce a week old. But it’s fine if something comes
such as pungent sansho leaves. ‘They grow everything our climate
might not exist tomorrow.
from Warwickshire. The UK is a small island.’
allows and are mostly organic. I trust their methods,’ he says. Yamasaki
Jose Souto, chef lecturer in culinary arts at Victoria’s Westminster
is thoughtful about seasonal produce. ‘There is a sustainability element
created through my company
Kingsway College, is responsible for sourcing all meat, poultry and
but, for me, it is spiritual. The seasons are part of nature: in winter, you
AVM Curiosities is Toxic Treats:
fish for the college, and almost all of it is British. However, he doesn’t
should eat winter food. There is a philosophy behind what we serve.’
One of my favourite projects
A Dark History of Britain’s Sweets , which was a lecture about food adulteration in the Victorian era, from children’s sweets dyed with copper to wine sweetened with lead. To accompany the lecture I produced a series of limitededition edible curiosities, including fake coffee beans made from chocolate and chicory and glow-in-the-dark sweets made with powdered quinine. I regularly work with unusual
Adam Handling S t E r m i n ’ s v e ry o w n MasterChef discusses his inventive dishes W o rds J a n e F u l c h e r
The Caxton Grill at Victoria’s historic
more Michelin stars than anywhere
St Ermin’s Hotel has been flourishing
else,’ he explains. ‘The way they cook is
under Scottish chef Adam Handling,
so smart… the flavour is incredible. All
one of the culinary powerhouses
my dishes include Asian ingredients.’
making Victoria an exciting dining
Tipped last year as one of the ‘30
destination. The young chef has been
under 30’ to watch in Caterer and
heading up the Caxton kitchen since
Hotelkeeper ’s Acorn Awards, Handling
October 2012 but hit the limelight
is notable for his youthful confidence
last year when he was runner-up in
and ability but also his dedication to
MasterChef: The Professionals .
sourcing produce from small British
Since then, the Caxton Grill has
producers. ‘Every main protein comes
ingredients, and have recently made
become, in Handling’s own words,
from this country,’ he explains. ‘For a
sweets containing ambergris, a rare
‘a destination restaurant’. He has
little island we actually produce some
secretion with a curious scent that
introduced tasting menus and a new
of the best seafood in the world.’
originates in the digestive system
style of cooking. One intriguing dish
of a sperm whale. Seeing people’s
is ‘ashed’ beef fillet with burnt
the moment, he’s training for the
reactions to tasting something
vegetables and ravioli. ‘It’s delicious,’
British Culinary Federation Chef of
completely new is fascinating.
he assures: ‘burnt salad and burnt
the Year and, as the youngest
Edible art is accessible but also
beef but also foie gras and truffles.’
contestant the competition has ever
The team burns the salad by
seen, is sure to make an impression.
engaging on a conceptual level.
So what’s next for Handling? At
Finding that balance in my work
covering it in seaweed and mushrooms
‘For the restaurant it’s improve,
makes the medium of food an
and blow-torching it. The seaweed
improve, improve,’ says Handling,
exciting and constantly evolving
shows the influence of Handling’s
before adding, ‘although we have a
resource that keeps me inspired.
year in Japan, China and Southeast
fantastic product already.’
avmcuriosities.com
Asia. ‘There’s a reason Japan has
caxtongrill.co.uk
t h e n ova i s s u e
Flavour and freshness trump hyper-local provenance. ‘We want
also something miraculous about
an artwork or event. There is
British and international artists via the
R ig ht Marc Newson and opposite G iorgio Ar m ani are t wo of t hose who h ave a ba se in V ictor ia , a s do Chr istopher B ailey, S andra Choi of Jimmy Choo, Ja son S eiken at T he Teleg raph , Jamie O liver, Tom Ford and B ill G ate s
Delfina Studio Trust, and established the Foundation to focus on bringing artists from North Africa and the Middle East to the UK, where it provides them with residency opportunities, and sending UK artists abroad. The the Foundation has now widened its scope to include partnerships all over the world. The Delfina Foundation aims to bring artists together to collaborate and develop unique and globally relevant ideas through three-month residencies, as well as engaging the public through exhibitions and events.By making connections and reaching a larger audience, many of these artists-in-residence have gone on to receive international attention and commissions, as well as instigating social change in their home countries and, as Entrecanales says, ‘defining what it means to be a global citizen’. Last year, the Foundation’s Catherine Place premises were refurbished and expanded, and it is now the largest provider of artistic residencies in the capital, opening up to house more creatives from across the world. ‘London is an international destination for the arts, but there are very few spaces like the Delfina Foundation that enable artists to live and work in the city,’ Entrecanales says. ‘We love being in Victoria and bringing artists to the heart of London, when they are often pushed to the fringes.’
Leaders Think Differently Some of the world’s most forwardthinking individuals have gravitated towards Victoria as their place of work, and Nova will attract even more W o r d s J ANE FULC H ER
delfinafoundation.com Victoria has quietly become a centre for people
Sriram Aylur
who think differently about the business they
Progressive Chef
are in and are pioneers in their particular
Chef and director of operations at Quilon
fields. Whether in business, philanthropy,
Sriram Aylur is the proud recipient of a
design, food or art, these people have not
Michelin star for his groundbreaking cuisine
only their place of work in common, but
from the south-west coastal region of India.
also a certain way of doing things that makes
Currently the only chef to hold the accolade
them stand out from the crowd.
in the Victoria area, Aylur is responsible for introducing a large number of recep-
Delfina Entrecanales
tive Londoners – as well as an international
Artistic Benefactor
audience – to the gently spiced, fresh and
Delfina Entrecanales founded the Delfina
light dishes native to Kerala and Goa.
Foundation in 2007 in Catherine Place,
Aylur’s menu uses the finest, most care-
Victoria, at the age of 80. From 1988 to
fully sourced ingredients, and is progressive
2006, Entrecanales had worked on a simi-
yet sensitive, faithful to the way his father
lar programme of providing studios for both
used to cook in his restaurant in India. The
chef is also an avid appreciator of art, and the
Lockheed Lounge, a loose interpretation of
restaurant is adorned with paintings from
an 18th-century chaise longue hammered
prolific artist Paresh Maity. The artwork
out of aluminium that rapidly became a
adds to the restaurant’s elegant and crea-
design classic. In 2009, one of the three
tive atmosphere, providing a backdrop that
Lockheed Lounge chairs sold for £1.1m, and
is ideal for trying something completely new.
Newson has since become one of the most
As for the restaurant’s Victoria location,
collectable and recognisable international
Aylur says, ‘I lived here for three and a half
designers. Indeed, his work crosses into
years when I first came to the UK. It was
the world of contemporary art – it has been
quiet, the streets were dead; nothing used to
exhibited in the Gagosian Gallery in New
happen. And now it has become so interest-
York and London, the Philadelphia Museum
ing, so vibrant, so different. I think that in the
of Art and MoMA, New York.
next few years, Victoria is going to become
The sheer breadth of Newson’s projects
one of the most important, if not the most
marks him out as being a true original as well
important, areas on the London food scene
as someone who is eternally focused on the
– it’s going to be very exciting.’
ways in which new technologies can be used
quilon.co.uk
to improve design. These include interiors for restaurants, shops, and even passenger
Gary Klesch
spaceplanes, as well as yachts, bicycles, con-
Business Saviour
cept cars (with Ford), furniture, gadgets,
Gary Klesch is founder and chairman of the
clothing and timepieces – he has his own
Klesch Group, which identifies and acquires
watch company, Ikepod.
businesses that produce industrial commod-
Newson would never be comfortable
ities and, although they aren’t performing
working in only one format: ‘I can’t image
for their owners currently, have a potential
just designing chairs day in and day out,’ he
for profit. Klesch uses his vast experience
says. ‘I’d get bored.’
and detailed knowledge of how to make a
marc-newson.com
business efficient and successful by focusing
Joe Cerrell
the areas that need attention and involving
Strategic Director
employees in the future of the business.
The Bill & Melinda Gates Foundation is one
‘I’m a former bankruptcy investor… the
of the most dynamic philanthropic organi-
ultimate contrarian,’ Klesch says. ‘Once you
sations in the world and at the forefront of
buy a business out of bankruptcy and turn it
its London office, based in Victoria, is Joe
around, you really understand what makes
Cerrell, managing director of global policy
it tick. You’re forced to review and change
and advocacy.
t h e NO V A i ss u e
in on every operational detail, investing in
A fas h i onab l e M O V E
In his business, risks are large and,
way that would have the greatest impact.
in order to adequately evaluate them, you need
Concentrating on global health and agricul-
to be at the coalface. ‘Passive investors would
ture in developing countries, and education
Armani relocates to Victoria
not sleep at night,’ he says. The Klesch Group,
in the US, the Foundation aims to act as
based in Palace Street, mitigates risk through
a catalyst for change, working to leverage
W o r d s Ch a r l i e T e a sd a l e
commodity and currency trading and all the
existing systems and develop partnerships
money that goes into the investments is
to get the best outcomes for the people who
Alongside its burgeoning food and
spectacular views across some of
Klesch’s own; he owns 100 per cent of the
need it most.
entertainment
the capital’s most iconic landmarks.
almost everything, because its processes,
The Foundation was established in
procedures and thinking are what killed it in
1997 by Bill and Melinda Gates, when they
the first place. As a result, we can see value
decided they wanted to give back to the
where others can’t.’
world most of what they had earned, in a
scenes,
Victoria
business and it’s perhaps this that makes him
Cerrell’s role is one that requires him
is fast becoming one of London’s
so hands-on. ‘I need to ensure that we chal-
to think differently in every aspect of his
fashion hubs, with some of the
Gabriella Piccinni, CEO of Giorgio
lenge all traditional thinking. Only by forcing
work, approaching issues from an angle
industry’s
choosing
Armani UK, said: ‘It will enable
change will you get change. Change does not
that a corporation or government wouldn’t
to relocate to the area. Prominent
Giorgio Armani to work effectively
happen willingly or accidentally,’ he says.
be willing to or capable of. As he explains,
names such as Tom Ford, Jimmy
and
‘We don’t serve a voter constituency, nor
Choo and Burberry have all set
environment
are we responsible to shareholders. For us,
up their bases in SW1 and now
exciting area of London. We are
Marc Newson
that means we have licence to take big bets
Giorgio
Armani
delighted to be making the move
Influential Designer
– such as pursuing the discovery of an AIDS
as
prepares
One of the world’s most prominent designers,
vaccine or the eradication of a disease – that
UK headquarters to Howick Place.
Marc Newson CBE has changed how design
could, quite possibly, fail. But we know that
Merging its current Wrights Lane
is perceived, enjoyed and consumed. Born
if just a couple of these big bets succeed,
and Brompton Road offices, Giorgio
in Sydney and a past resident of both Tokyo
we could potentially change the course of
Armani will take up residence in the
reputation for originality, Armani has
and Paris, Newson now lives and works in
human history, so we’re willing to take that
17,706 sq ft space on the sixth floor
joined a collective of fashion, media
Howick Place, Victoria.
risk and therefore push the limits of what we
of
the
and design houses that are forging
can achieve.’
benefits of a bright, modern and
their own path in London, and all
well-positioned
making their mark on Victoria.
klesch.com
Newson made his name with his first exhibition in 1986, which featured the
gatesfoundation.org
it
Howick
major
labels
is
joining to
Place,
them,
move
enjoying
building,
its
with
Speaking
about
the
efficiently within and
in
a a
move,
modern new
and
to this dynamic central location, which is undergoing such dramatic redevelopment and regeneration.’ In
line
with
the
company’s
From this lofty viewpoint at the top of Portland House, the size and scope of the Nova, Victoria development becomes obvious. There will eventually be a total of six tower cranes on the site; to create what will be Europe’s largest basement, 140,000 cubic metres of muck need removing – that’s the volume of 860 double-decker buses; and the buildings will require around 1,500 tonnes of steel reinforcement and 6,785 cement mixer lorries’ worth of concrete
P h o t o g r a ph y g u y s t e p h e n s
n o va , v i c t o r i a
t h e NOVA i s s u e
Thinking differently, together T h ere i s A c l u s ter o f t h e c o u ntry ’ s m o s t c reat i ve m i nd s b e h i nd t h e de s i g n o f N ova , V i c t o r i a , t h e area’ s ne w e s t, arc h i te c t u ra l ly s tr i k i n g l and m ar k deve l o p m ent w o r d s j o n at h a n b e l l
A new building is always a huge undertaking, but a whole ‘destination district’ takes creative collaboration to another level. Nova, Victoria is the latest addition to the hub that is contemporary Victoria, a massive part of the ongoing redevelopment that is transforming this newly vibrant part of London. Overseen by T hi s page V iews of t he ex ten sive public realm – and space for displaying ar t – created by Nova , V ictor ia Opposite, f rom lef t Re sident s of Nova , V ictor ia will be able to choose f rom 39 dif ferent apar t ment de sig n s; Delf in a Ent rec an ale s f rom Delf in a Foundat ion
Land
brings
Securities,
together
a
the
development
talented
team
of
architects, designers and artists, all dedicated to creating a new urban space in the heart of the modern city. The key player in this bold transformation is Lee Polisano, once a partner at Kohn Pedersen Fox, and now a founding member of London-based PLP Architecture. In one form or another, Polisano has been involved with Victoria, and the Nova site in particu-
of the site, which resulted in recommenda-
from other developments – it’s braver in some
lar, since 2001, and he brings an enormous
tions for ‘opportunities to increase greenery
respects.’ The Flanagan Lawrence team has
wealth of experience to the project. He’s
[and], improve walking routes.’
designed a series of sophisticated apartaccommodate
ment interiors that belie the complex jigsaw
role: ‘It’s an enabling piece of design, a place
a major residential element as well as
of components behind the starkly elegant
that allows change to happen around it.’
expansive new offices. The Nova Building
façade. ‘It’s a solid, punctuated building with
forthright about Nova, Victoria’s pivotal
Nova,
Victoria
will
PLP has not only designed three of the
is a slender 170-apartment block designed by
clean modernist lines,’ says Aksentijevic, ‘and
structures on the site, but also helped choose
the acclaimed firm of Benson & Forsyth. Its
we wanted to take these qualities and create
the other architects, as well as playing a part
stone façade is a complex composition of
interiors that have a similar sense of perma-
in shaping the urban landscape that sur-
horizontal and vertical elements, animat-
nence and longevity.’
rounds it. ‘For many years we’ve tried to
ing the streetscape and providing a strong
There are 39 different apartment types,
arrange for a better sense of arrival from
juxtaposition to the silky sheen of PLP’s
all of which share the same fundamental inte-
Victoria Station,’ Polisano says, explaining
office cluster.
rior design concept, each articulating a clear
how Nova, Victoria provides a new route for
Inside, the apartments are designed to be
relationship between inside and outside.
those travelling north from the station – some
bright, spacious and open. The lead interior
‘The desire was to instil a sense of owner-
40 per cent of all passenger traffic according
designer for the scheme, Vesna Aksentijevic
ship, exclusivity and privacy for the residents
to its data. Research firm Publica was com-
of Flanagan Lawrence, explains the concept:
that encompasses the building as a whole,
missioned to report on the overall integration
‘We created a product that’s slightly different
as well as the individual apartments within,’
TIMELINE: THE REDEVELOPMENT OF VICTORIA The work that continues in SW1 constitutes the most important reinvention of a London district in decades. createvictoria.com
Cardinal Place Innovative combination of retail centre, public space, offices and residences. Completed 2006
Wellington House High-quality residential development with wonderful artistic details. Completed 2012
123 Victoria Street A state-of-the-art transformation of iconic office and retail space. Completed 2012
62 Buckingham Gate Technically and environmentally advanced office building providing an art-filled street-level experience. Completed 2013
needed were some very generous, clear routes
“It’s an enabling piece of design, a place that allows change to happen around it”
that moved people to where they want to go,’ says Polisano. The two ‘streets’ are flanked by 19m-high triangular elements that form openings into the glass façade, creating a dynamic sense of the architecture reaching down to touch the ground. At the intersection there will be a rolling programme of artist installations, similar to
says Aksentijevic. ‘The apartment layouts
the fourth plinth in Trafalgar Square, over-
are open-plan with a contemporary urban
seen by long-standing Land Securities
feel, opening up spaces to daylight and the
collaborator Art Source. Director Patrick
expansive views over London.’ The tailored
Burrows describes Art Source’s approach as
interior design brings great attention to
‘philanthropic’. ‘Public art is a distinguish-
detail within each apartment and includes
ing part of our evolving culture, it reflects
a bespoke kitchen developed especially for
and reveals our society, adds meaning to
the project, described ‘more as an elegant fur-
our environment and uniqueness to our com-
niture piece within an open-plan setting.’
munities,’ he says. ‘It’s uniquely accessible
The other key collaboration is in the
and enables people to experience art in the
public realm. Along with five landmark
course of daily life, outside of museums or
buildings, Nova, Victoria delivers an exciting
other cultural institutions.’
new public and cultural space. Two major
Nova, Victoria will be a unique out-
new pedestrian paths will cut through the
door gallery, a place for new work and new
site: a route running north to south creates
inspiration, with six-month slots for each
a generous shared space, allowing for retail
commission. At every level Nova, Victoria is
and restaurants to colonise the site.
a showcase for new work. As a result it will
This route intersects with another route, running east to west, with a focal point at
v i c t o r i a - b a s ed de l f i na f o u ndat i o n i s l o o k i n g at t h e n o t i o n o f p u b l i c art and i t s c h an g i n g p ara m eter s i n a ne w p r o g ra m m e o f event s
new destination.
novasw1.com
What is public art and how can we
in a modern world where areas
define public space? These are just
of congregation are coming under
two of the questions that Delfina
restrictive controls.
Foundation is trying to address with
‘The notions of the public and
its latest three-month programme,
public space have been traditionally
called Public Space . It’s a time- and
associated with the idea of
space-appropriate question, given
collective interest and civic
Delfina Foundation’s location in
participation,’ says Delfina director
Victoria, which is rapidly developing
Aaron Cezar. ‘Today, however, public
into a centre for intriguing public
spaces throughout the world are
art installations and a place where
being increasingly restricted
new public spaces are being created.
through privatisation and
For Public Space , Delfina
institutional powers obsessed with
Foundation, which runs the largest
security, surveillance and control.
residency programme for artists in
Meanwhile, the internet and social
London from its base in Catherine
media have expanded the notion of
Place, is bringing together a group
the public sphere, from the physical
of artists from Turkey, Australia
to the virtual. At times, an action
and Lebanon, among others, in
in one sphere affects the other:
order to think differently on the
a flash mob starts with a tweet,
subject of public space and art and
a Facebook campaign fights the
to present their ideas to the public.
closure of a park and an Instagram
Other themes to be investigated include what strategies artists
image fuels a revolution.’ Following on from Delfina’s
can adopt when deciding to work
three-month Politics Of Food
in the public sphere; whether
programme, its latest series of
virtual space can be considered
events promises to be nourishment
public as a contrast to geographical
for the mind indeed.
space; and how public space exists
delfinafoundation.com
TIMELINE: THE REDEVELOPMENT OF VICTORIA Kings Gate Elegant, meticulously crafted residence with stunning views over London. Due in spring 2015
The Zig Zag Building Modern office and retail space with communal terraces and public realm with art displayed. Due in spring 2015
Nova, Victoria The culmination of the regeneration of Victoria. Phase one due in summer 2016; phase two due in 2018
Portland House Remodelling and conversion of the office building into residences. Due in 2018
In addition, Victoria station is undergoing a major upgrade that will improve transport links for the future of Victoria.
t h e NO V A i ss u e
the centre. ‘We always felt that what this site
transform this end of Victoria Street into a
Art for all
tat e b r i ta i n a rt i c o n s , N o. 5
After Lunch by Patrick
Lady Lucy French
on the st james theatre’s summer programmE
Caulfield
1975; from the permanent collection of Tate Britain Words Michael Prodger
NHS comedy T hi s May Hur t a B it
Oh, thank goodness spring has sprung and the prospect of summer is tantalisingly close – it is as hectic as ever at the St James and gearing up for what promises to be a very exciting season that will make us think outside the box a little! I adore seeing something that makes me see things differently, so I can’t wait for This May Hurt
a Bit (14 May–21 June 2014). With characteristic wit, tenderness, and wonderful dives into surrealism, Stella Feehily’s new play explores one family’s journey through the digestive system of the NHS. A thought-provoking black comedy, it’s just what the doctor ordered. Or why not try Opera Naked:
the Chat Show ? Billed as a ‘zesty operatic cabaret spiked with comedy’, it’s a fabulous combo of arias, with a host interviewing the Londoner Patrick Caulfield (1936–2005)
It shows the interior of a Swiss restaurant in
As this suggests, the pictures are about art
leading characters of some of
came of age among the Pop artists of the
the lull after the customers have left. There
too. Caulfield’s pared-down style, using black
the most famous operas. It’s
Sixties, but his art was anything but bright
are kitsch touches everywhere: in the fon-
lines, was an attempt to reduce objects to a
perfect for those who want to know
and brash; it is marked instead by a gentle
due set on the table and the Alpine cow yoke
minimum and he often used domestic paints
what really makes Carmen tick.
melancholy. Like his Royal College of Art con-
hanging on the wall, in the wood panelling and
to remove evidence of the artist’s hand. He
For a look at current events,
temporaries David Hockney and RB Kitaj,
the photo-realist picture of the Château de
was also fascinated by the conjunction of two-
The Political Party promises to
he was fascinated by mass culture and the
Chillon on Lake Geneva that dominates the
and three-dimensionality: he originally glued
hit the spot. Matt Forde’s hit
techniques of commercial art – the magazine
painting. A bow-tied waiter, exhausted, leans
a photo of the château onto the canvas but it
comedy night combines topical
pages and advertisements that were suddenly
on a room divider and reflects. The painting is
wouldn’t stick, so he had to paint it in instead.
stand-up with an interview with
everywhere. However, he saw things from a
done almost all in blues, a diagonal shaft of a
It is perhaps no coincidence that Byron
different angle. What caught his attention
lighter shade hints at the smoke from the din-
had written a poem, ‘The Prisoner of Chillon’,
was not the buzz of the modern world but its
ers’ cigarettes still hanging in the air.
a parliamentary heavyweight. And as we look ahead towards
about this château, and French Realist
autumn we are thrilled to be doing
echo: he was drawn to the rooms people had
The painter Howard Hodgkin once said
Gustave Courbet had painted it before. Even
something rather different and very
just left and the objects they had put down. He
Caulfield’s pictures contain ‘feelings about
the goldfish have an artistic heritage: a refer-
exciting. Stage One, the charity
looked behind the bustle and noise and found
what it is to be an artist – about friendship
ence to Matisse. Nothing is accidental with
that develops and supports theatre
a lonely place few people had noticed.
and sociability. He was such a connoisseur of
Patrick Caulfield: from the careful grid of
producers is launching One Stage ,
In this he was the direct descendant of
spaces where people gather for pleasure, such
black lines to the incidental details, he placed
a season of work made by emerging
the great American painter of urban isola-
as restaurants and bars, and he managed to
everything with care. And that goes for his
producers at the St James. I have
tion, Edward Hopper. Nowhere is this lineage
convey in his paintings the melancholy that
own anonymous presence too – the observer
seen the shortlisted plays and can
more evident than in Caulfield’s ‘After Lunch’,
can haunt such spaces – born of emptiness
and memorialist of quiet scenes.
confirm that it is inspirational work.
painted in 1975 and now in Tate Britain.
and artifice.’
tate.org.uk
stjamestheatre.co.uk
Call it the law of the multiplexes. One would think that the best place to go to catch a worthwhile, little-known film, would be one of those cinema complexes with myriad screens. Yet in a quirk of the market, there seems to be an inverse relationship between the number of auditoriums a complex has and the quality of the films it shows.
C u r zo n i n c los e- u p
May. Its multiscreen cinemas take quite a dif-
A new f i v e - sc r een C u r z on C i ne m a w i ll o p en i n 6 2 B u c k i n g h a m Gate In May, b r i n g i n g t h e f i r st c i ne m a to V i cto r i a , alon g w i t h t h e bo u t i q u e c h a i n ’ s e x t r a - s p ec i al v i ew i n g e x p e r i ence
ferent angle to achieving success and in the
w o r d s A l e x R ay n e r
The exception that proves the rule is the Curzon, set to make its debut in Victoria in
process they have won a dedicated following of avid film goers who yearn for diversity from their cinema. Involved in every stage of the film business, it manages to show a range of esoteric and independent selections from around the world as well as blockbusters. There are al ready five Curzon cinemas in the capital: Mayfair, Soho, Chelsea, Richmond and Cinema Renoir in Bloomsbury. It also operates picture houses in Yorkshire and Cheshire, and franchises out its services to a number of other venues. The new fivescreen Victoria venue will be located in 62 Buckingham Gate, forming a key part of the new and varied cultural offering in the area. The size and scope of the project also heralds ‘The launch of Curzon Victoria is part of a major plan to expand our business,’ says the chief operating officer, Mel Alcock. ‘Curzon is champion of the new and a company inquisitive about other cultures and new ideas.’ Curzon’s head of brand Hugh Stevenson adds, ‘Victoria is set to become a real desti-
from the National Theatre, English National
end without even having to buy a ticket, as
Opera and others – Glyndebourne will be
part of the Curzon Free Film Festival: ‘The
streamed to Curzon Victoria this summer.
festival will see five yet-to-be-announced
from-clapperboard-to-
curators from the world of film presenting a
so it was a natural choice for us. We’ve built a
popcorn approach appears to be paying off.
mixture of brand-new film previews, classic
beautiful cinema – as much a place to eat and
While its competitors are gearing up for
cinema and contemporary gems over four
drink with friends as to enjoy our unique film
Tarzan 3D, a teen-friendly version of the ape-
days,’ Alcock promises. ‘There will also be
and event curation– and we’re excited to be
man story, the Curzon will be offering Frank,
competitions and special features across our
part of the ambition for Victoria.’
a sharp musical comedy starring Michael
online sites during the weekend to make what
Fassbender and written by Jon Ronson;
is a local opening in Victoria a national event.’
The
nation for foodies and the culturally curious,
Curzon approaches film differently to most cinema chains. It has a video-on-demand service, is a distributor and even branched out into production last year, co-financing the successful Roger Michell and Hanif Kureishi movie, Le Week-End. The cinemas host Q&A sessions with directors and relay productions
Top While most cinemas are showing 3D action movies, Curzon has a different approach – a recent highlight was French masterpiece Yves Saint Laurent. Top r ig ht: T he cinem a s of ten livestream ENO operas from the Coliseum. A bove: Cur zon’s iconic cinem a m arquee
Curzon’s
Sam Mendes’ theatrical production of King
Given the Curzon’s excellent connections
Lear starring Simon Russell Beale; and a live
and reputation it seems likely this new devel-
broadcast from the Olivier Theatre of A Small
opment could, as a certain Mr Bogart once
Family Business by Alan Ayckbourn.
put it in the good old days of film, prove to be
Still unconvinced? You could always try out the new venue during its opening week-
the beginning of a beautiful friendship.
curzoncinemas.com
t h e n ova i s s u e
a new stage of development for Curzon.
shop ’ til yo u d rop L o o k i n g f o r c h o c o l at e p e s t o o r b a s i l c a n d l e s ? Al o n g s i d e s t o r e s f o r a ll y o u r e v e r y d ay s h o p p i n g n e e d s , V i c t o r i a i s a l s o t h e p l a c e t o g o f o r t h e s e u n e x p e c t e d t r e at s . . . w o r d s tamsin crimmens
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House of Holland T-shirt,
Japanese papers, from £6.90,
Gary Hume Flags silk scarf,
Hotel Chocolat
£90, Donna Ida
Shepherds Bookbinders
£60, Tate Britain
Delicious with pasta, salad, crusty bread and cold meats – or even straight from the jar as a dip, this versatile pesto contains basil, pine nuts, Italian cheese and nutty roast cocoa nibs, and comes straight from the kitchens of Hotel Chocolat’s Boucan hotel in St. Lucia.
She may be famous for being the ‘Jean Queen’, but Donna Ida knows her spring/summer 2014 style from head to toe. This bright Virgin Mary T-shirt from House of Holland, available at her Elizabeth Street boutique, is bound to be a summer festival hit.
Shepherds uses Japanese decorative paper for book covers, but it is perfect for gift-wrapping or as an unusual artwork, too. Choose from 80 designs of Chiyogmai (screen-printed by hand) or Katazome-shi (hand-stencilled) for something truly distinctive.
If your wardrobe lacks a masterpiece or two, look no further than Gary Hume’s Flags silk scarf, which features miniature versions of the famed artist’s works, including ‘Blackbird’, ‘Older’ and ‘Tulips’, strikingly arranged for maximum impact.
COLOUR BURST
SLOW BURNER
RARE VINTAGE
HOT POPPER
Nails in High Voltage,
Feuilles De Basilic candle,
Calvados Pays d’Auge 1997,
Nostalgia Retro Hot Air Popcorn
£5, Topshop
£54, Les Senteurs
£65, Jeroboams
Maker, £64.99, House of Fraser
You know that Topshop is the place to go for the latest fashions, but its Cardinal Place store also stocks lots of cute and quirky gifts, whether eye-catching stationery or colour-pop make-up and novelty lip balms.
If the scent of Greek basil leaves warmed by the sun is your kind of different, head to specialist Elizabeth Street perfumery Les Senteurs for luxurious long-burning Mizensir candles that you won’t find anywhere else.
With very few bottles still available to buy, this collectible Normandy apple brandy makes a delectable after-dinner drink. With suggestions of dried fruits, vanilla and rosewater, it’s like a liquid tarte tatin.
Popcorn continues to hold its position as the leading healthy snack, with novelty flavours consistently hitting the market. You can get in on the action with a tabletop popper that uses hot air instead of oil. Let the grazing commence.
Wo r k intervie ws charlie te asdale
Life p h o t o g r a p h y a n d y s e w e ll
working in victoria
living in victoria
Ed W i l d
Dr Cl are Hornsby
C o n s t r u c t i o n M a n a g e r, N o v a , V i c t o r i a
Art Historian
How did you first get into construction?
This is a huge logistical operation, so it’s
How long have you lived in Victoria?
higher quality in retail. In the past,
My GNVQ at college covered many differ-
really rewarding that things have been
I moved from Notting Hill in July 2010, hav-
Victoria Street has been architecturally
ent areas of construction and I went to
achieved so smoothly. I’m most looking
ing previously lived in Kensington and
disastrous, but some of the new devel-
university to study as a junior engineer,
forward to the basement being completed.
Chelsea. Those areas are a bit ‘themey’ now
opments are quite stunning, which is
then worked in a graduate programme at
One of the largest in London, it will include
– and so busy with tourists – but here it’s
obviously a good thing.
AMEC for five years, before being poached
a series of different levels, more than 200
more like the real London.
by Balfour Beatty, where I worked for four.
rooms and huge transport ramps – it’s a
I was then approached by Mace to work on
massive part of the project.
Are there any that have What do you like most about living
particular meaning for you?
in this part of London?
There’s Westminster Cathedral, which,
How will Nova benefit Victoria?
I cycle a lot so it’s great for getting into St
as a Catholic, I visit quite a lot. I always
It will continue the rejuvenation of the
James’s Park or up to the London Library in
think it’s amazing that so many people
What does your job entail?
area, create multiple jobs and allow smaller
St James’s Square, where I do lots of
pass by it and don’t go in – the interiors
I oversee all works on site, ensuring safety,
and larger businesses to prosper alongside
research. I particularly like the light and the
are fantastic, especially the Stations of
quality and on-time completion. I currently
one another. Throughout the project we’ve
atmosphere here, and being near the river.
the Cross by Eric Gill. He’s an artist I’m
manage 250 workers, but that is set to rise
been visited by students from local schools
The sky is much more open, so I spend lots of
very fond of – in fact, I own two of his
to 1,846 – a well-managed, safe environment
and Brunel University, so hopefully there
time on the terrace. The food is great around
pieces. The link between art and the
is essential on a site of this magnitude.
will be a great legacy left behind, too, and
here, too: there’s a fantastic Cypriot place on
Catholic Church is something my col-
my ambition is that we will have inspired
Warwick Way called Cyprus Mangal.
league and I are looking to explore via
The Shard and when that was completed, I came to Nova, Victoria last June.
How is the project progressing?
Benedictus College, the liberal-arts col-
the next generation of developers. From an aesthetic perspective, what
Everything at present is on track. We
lege we’re in the process of founding.
recently completed the piling, and have
What do you most like about
buildings do you like in Victoria?
now started the bulk dig and top-down
working in the Victoria area?
From my terrace, I can see the Art Deco
What is the concept of the college?
construction. Some of the major lifts – our
It is a great central base to commute to, and
tower on the former Imperial Airways
Benedictus is the first Catholic liberal-
heaviest so far has been 52 tonnes – have
there’s so much redevelopment in the area,
central London air terminal – it’s very
arts college in the UK. Class sizes are
been tricky to organise because of the bad
so it’s an exciting place to be. Land
striking. You don’t see the best architec-
small and, rather than focus on a sub-
weather, but they’ve all been executed to
Securities has already achieved so much in
ture until you look up.
ject in isolation, we emphasise breadth,
perfection. Working around the weather
Victoria with Cardinal Place and 62
has actually been one of the biggest chal-
Buckingham Gate, and Nova, Victoria will
What of the new developments?
jects such as literature, art, philosophy,
lenges, but the site teams have pulled
only enhance this fast-growing destination.
They’ll bring commercial space and
theology, geometry, logic and rhetoric.
together to reach a series of milestones.
novasw1.com
showing the connections between sub-
that will hopefully drive enthusiasm for
benedictus.org.uk
A rc h i v e
St Peter’s Church The place of worship in Eaton Square has risen from the ashes of not one, but two fires to become one of the most beautiful – and musical – churches in London
EVENTS IN VICTORIA:
Spring Kenneth Clark at the Tate Tate Brit ain 20 M ay–10 Au g u s t
Discover the fascinating stor y of ar t historian , public ser vant and
W o rds T a m s i n C r i m m e n s
broadcaster Kenneth Clark (1903–83), one of the UK’s most impor t ant collectors of contemporar y British ar t . A s a suppor ter of some of the 20th centur y’s leading ar tist s, including the Bloomsbur y g roup and Henr y Moore, Clark had a profound ef fect on British ar t .
t ate.org.uk
A new-look Inn the Park St James’s Park From 1 Apr il Af ter a period of refurbishment , Inn the Park reopens in April with new menu just in time to celebrate it s 10th bir thday. With an enviable location in St Jame s’s Park , it’s an ideal venue to enjoy spring in SW1.
innthepark .com While its grander neighbour Westminster Cathedral may steal most of the glory, St Peter’s Church has a fascinating history all of its own. It may not be as well known by name, but the church’s six-columned portico and
A bove: Pianist Leon McC awley in concer t at St Peter’s, Eaton S quare Below: Rev De smond T illyer wit h architect s Nicola and John Brait hwaite, wit h plan s for t he rebuilding of St Peter’s in 1989
the church overnight in 1987. In the harsh
Fruits de mer and champagne tasting
light of the following day, the full extent of
Boisdale Belg ravia
the damage to the Grade II-listed building
2 9 Apr il , 6. 30 pm
who watched helplessly as flames engulfed
was revealed: the roof was ripped away and
T he Boisdale re st aurant in
central clock tower are still much admired
almost all the ornate Victorian interior was
Belg ravia host s an evening
by passers-by. It’s incredible to think that the
gone, leaving only the skeleton intact.
of lu xur y t asting at the end
church, described by The Times as ‘one of
The Braithwaites were more than con-
the most beautiful in London’, has survived
cerned locals. They were architects too, so
f ine champag ne s f rom Veuve
two devastating fires.
were keen to be involved in the rebuilding of
Clicquot and Ruinar t and lear n
of the month . Tr y three dif ferent
Designed in the Greek Revival style
St Peter’s. When they were indeed commis-
something of the dif ference s
by prominent English architect Henry
sioned to lead the restoration in 1989, keen to
bet ween vint age and non-vint age,
Hakewill, the Church of England structure
find a silver lining to the tragedy, they seized
while you sample a sumptuous
was built between 1824 and 1827, when mas-
an opportunity to redesign the space to incor-
plat ter of f re sh seafood.
ter builder Thomas Cubitt was creating what
porate more community facilities including
boisdale.co.uk/belg ravia
would be his greatest achievement, the beau-
concert and meetings halls and a playroom
tiful white stuccoed houses of Eaton Square.
for the church’s youth club, as well as a vicar-
Hakewill created a classical Commissioners’
age, flats for the music director and curate.
Cardinal Place Food Market
church with a severe preaching box, but a
Today, St Peter’s is at the heart of the
fire destroyed the church’s roof and inte-
community in Victoria once again. Aside
Ever y T hurs d ay, 12-3pm
C ardinal Place
rior shortly afterwards. However, in 1837
– at the time, the world’s tallest wooden
from offering various forms of worship, it has
With spring t r uly spr ung, the
Henry’s son, JH Hakewill, was able to com-
church) and he was highly innovative in his
gained a reputation for musical excellence,
weekly food market at C ardinal
pletely restore the building, according to his
use of modern materials – especially iron –
particularly for its popular biannual series
Place shopping cent re is laden
father’s original plans.
at St Peter’s.
of concerts. Looking ahead to autumn 2014,
with f re sh seasonal produce to
By 1875, St Peter’s was undergoing works
More than a century later, the church
highlights to anticipate include the Oxford
purchase. And you can also buy
once again – this time being enlarged under
faced yet more destruction, when an anti-
Camerata celebrating its 30th birthday with
prepared hot and cold lunchtime
the guidance of Sir Arthur Blomfield, one of
Catholic arsonist set fire to the east end
Eaton Square Concerts and the announce-
meals f rom acros s the world,
Britain’s most prolific architects. Blomfield
of St Peter’s, mistakenly believing it to be
ment of this year’s winners of the St Peter’s
including delicious Indian ,
specialised in churches (he would later build
a Catholic church. A local couple, John
Prize for up-and-coming musicians.
Japane se and C aribbean dishe s.
St George’s Anglican Cathedral in Guyana
and Nicki Braithwaite, were among those
stpetereatonsquare.co.uk
createvictoria .com/what son
t h e n ova i s s u e
a ref re shed interior and a superb
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