Victoria newspaper

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

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‘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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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.

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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