The Cavendish Spring 2016

EVENTS CALENDAR

FOOD & DRINK

NEAR / HERE

CLASSIFIED

What’s happening in and around The Cavendish this season page 5

A closer look at what we’ll be serving over the coming months page 8

Collectables and delectables from our neighbours and our menu page 14

Noteworthy stories, promotions and events – for your eyes only page 18

The

CAVENDISH

SPRING 2 016

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Refined dining and drinking in the heart of Marylebone – 35newcavendish.co.uk

HAPPY NEW CAVENDISH STREET! S A N T I’S S E L E C T I O N

Head Chef Douglas Santi rolls up his sleeves and dives into the season’s best ingredients. Find out what’s on the menu on page 8.

BRUNCH TIME!

Satiating that sweet/savoury spot between breakfast, lunch and tea, our Summer Brunch menu is here! See page 7 for details.

I N A N Y E V E N T…

...meet Juliana Chies, the newest addition to The Cavendish events team! Find out what she’s got in store on page 19.

2 The Cavendish

Perched on the historic thoroughfare of New Cavendish Street, Marylebone, The Cavendish is a modern drinking and dining establishment with a traditional heart. The perfect complement to a unique pocket of London, you might say. And just as Marylebone Village has refused to relinquish its soul to uniformity over the years, The Cavendish is dedicated to enduring character over prevailing fashions. Our mission? To revive that great tradition of the neighbourhood restaurant. Because we are standing on the shoulders of giants – our good neighbours and esteemed suppliers – in a building that has seen it all over the last hundred years. So we are almost duty bound to create a place where refinement and familiarity rules. Where good provenance of ingredients is paramount and where intelligent indulgence is encouraged.

Because where else would you rather be?

T H E C AV E N D I S H 3 5 N E W C AV E N D I S H ST MARYLEBONE LONDON W1G 9TR 0 2 0 74 8 7 3 0 3 0

The views and opinions expressed in this publication are those of The Cavendish and do not necessarily reflect those of the publisher.

The Cavendish, 35 New Cavendish St, Marylebone Tel. 020 7487 3030 35newcavendish.co.uk

THIS ISSUE AT A GLANCE

Page 7

JOIN US FOR BRUNCH! We’re rolling out a new Summer Brunch over the next few weeks, so join us weekdays from 10am to 5pm for all your favourite not-quite breakfast, not-quite lunch flavours. We’ll be serving Eggs Any Way You Wish (as well as some classic Florentines, Royales and Benedicts), homemade granola and Bircher muesli, Fluffy & Fat French Toast, The Full Cavendish (you can probably guess what that includes) and more.

Brunches, business lunches and the best habanos in the world. Just a taste of what’s on the menu this spring.

Page 10

NEW MENU HIGHLIGHTS

C E L E B R AT E THE WEEKEND AT T H E C AV E N D I S H

We’ve never been ones to hibernate through the winter months, but there’s something about the promise of spring that has refreshed our senses.

So we’ve decided to refresh our menu accordingly. Featuring the perfect seasonal ingredients to bridge the gap between winter and spring, new dishes including a luxurious Spicy Seafood Risotto with Acquerello Rice (above) and a simple but delicious Dover Sole fillet.

There’s always something to celebrate at The Cavendish. Take weekends for example. A time to raise a glass – and fork – to the absolute heroes in the kitchen who make our Weekend Roasts. Here’s what they do to one of Aubrey Allen’s finest 45-day dry-aged ribs of beef: after a fast, fiery baptism in our Josper oven (aka the hottest indoor barbecue in the world) they roast it low and slow overnight to perfection. Sure, there are other dishes on the menu (all for £24), including an excellent Nut Roast for veggies, but nothing deserves to be revered quite as much as our signature roast beef.

More on page 8.

BEHIND THE BAR The Cavendish is a place where good provenance of ingredients is paramount and where intelligent indulgence is encouraged. So whatever that means to you, we’re pretty certain we’ve got something that hits the brief behind the bar. From Cuba’s finest cigars and barrel-aged Negroni cocktails, to the greatest finger food on earth (verification pending), we pride ourselves on getting the little things right and making sure your every individual luxury is catered for. Cheers!

Page 16

A SLICE OF PERFECTION We take a look at the origins of arguably the world’s finest cured ham and reveal the labour of love – and incredible weight of acorns – that goes into creating its exceptional flavour.

B L U E S T U E S D AY S Great news for blues fans, even better news for blues and Tuesday fans! We’re delighted to announce the start of a new, deep down and dirty blues session every Tuesday in our downstairs bar. So keep your eyes and ears open because twelve bars and the truth are coming to The Cavendish, y’all!

Page 19

WIN! We’re giving away two fantastic books to one lucky reader: The Ginger Pig Meat Book and The Life Negroni, an ode to the classic Italian cocktail. See page 19 for details on how to win the pair.

THE CAVENDISH WINE SHOP IS COMING All the exceptional wines you have come to expect from us, available online.

Join The Cavendish Wine Club and get exclusive discounts on every purchase.

Email wineclub@35newcavendish.co.uk to register and receive a launch invite.

3 5 N E W C AV E N D I S H. C O. U K / W I N E C LU B

DATES FOR THE DIARY

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Calendar

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U N T I L 19 M A R C H

25–28 MARCH

BEGINS 6 APRIL

RBS SIX NATIONS RUGBY

EASTER FEAST WEEKEND

EXHIBITIONISM

After a forgettable team performance at last year’s World Cup, a new look England with Eddie Jones at the helm came into this tournament hoping to restore a bit of faith in their ability to play at the highest level. After brushing aside Scotland in their first home game, they went into their next ties buoyed by solid performances from Dan Cole, Billy Vunipola and Jack Nowell. Join us for England against Wales on Saturday, 12 March, 4pm. We’ll be showing all the other big matches too, so why not book in for one of our famous Weekend Roasts and make a day of it? Call us on 020 7487 3030.

Starting on Good Friday and ending with an indulgent flourish on Easter Monday, our Easter Feast Weekend is a celebration of the best that life has to offer. And by life, we of course mean what our cellar and butcher have to offer because, after all, that is what we’re here for. So join us as we decant some of the world’s best wines (read our Antinori special on page 13 for a taste) and roast some of Aubrey Allen’s best meats – the dry aged rib of beef and free range Cotswold white chicken for instance.

We’ll also be serving the finest Clarence Court freerange eggs any way you like for brunch.

rbs6nations.com

35newcavendish.co.uk

The Rolling Stones will stage their first ever major exhibition at London’s Saatchi Gallery this April.

Taking over nine themed galleries, the exhibition is an interactive tour through the band’s vast artistic oeuvre, and includes original stage designs, dressing room and backstage paraphernalia, as well as original poster and album cover artwork.

Collaborations and work by the vast array of artists, designers, musicians and writers who’ve worked with The Stones – from Andy Warhol, Shepard Fairey, Alexander McQueen and Martin Scorsese – will also be included in this exceptional exhibition.

stonesexhibitionism.com

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Join us for the Easter Feast Weekend as we decant some of the world’s best wines and really get our roast on” 04

01

Easter Feast Weekend highlights

02 The Rolling Stones album artwork ‘Some Girls’

created by Peter Corriston 03

03 Easter Feast Weekend highlights 04 Exhibitionism: The Rolling Stones Exhibition

6 Calendar

01 Marylebone Farmers’ Market 02 Keith Arnatt ‘Art as an Act of Retraction’ 1971 03 Virgin Money London Marathon 01

B E G I N S 12 A P R I L

S U N D AY 2 4 A P R I L

S U N D AY S 10 A M – 2 P M

CONCEPTUAL ART IN BRITAIN 1964–1979

VIRGIN MONEY LONDON MARATHON

MARYLEBONE FARMERS’ MARKET

Despite its rather unimaginative title, this forthcoming exhibition opening at Tate Britain is brimming with the kind of creativity that shaped the way we, as a nation, think about art. Focusing on the rise of conceptual art in Britain up until the election of Margaret Thatcher, it explores how artists began to draw on material and content from the real world to produce work that invited analysis, enquiry, and quite often controversy, rather than just contemplation. The exhibition also looks at the key role played by British art schools such as Saint Martin’s School of Art and the Royal College of Art in shaping this thought-provoking and politically-engaged period in art history.

Run, London, run! Like it or loathe it, running just for the hell of it has become a daily routine for thousands of Londoners and the London Marathon is, for the most ardent among them, their mecca.

And it’s not hard to see why. Snaking through the capital like a sweating, panting conga of competitive endurance, the marathon is a runner’s utopia: 26.2 miles of traffic-free passage around the sights with your mates! Spectators fare a little less well, we gather. That is unless they manage to blag themselves a spot overlooking the action from Tower Bridge’s glass floor walkway. But as the odds of that happening are as long as a Kenyan’s stride, we suggest watching it in the comfort of The Cavendish instead.

Every Sunday the otherwise unremarkable car park in the heart of Marylebone Village transforms into foodie heaven. Boasting up to 40 stalls selling freshly baked bread, organically grown veg, expertly made charcuterie, responsibly reared meat and sustainably caught fish, it is naturally one of London’s finest food markets. Attracting locals and tourists alike with its laid-back atmosphere and promise of exceptional raw ingredients and readymade delicacies, the market is not just a great place to meet some of the UK’s best independent traders, but also soak up the area’s unique character. With a rustic heart and a refined palate, this is Marylebone Village in a nutshell. Feel free to join us after you’ve explored the market.

tate.org.uk

virginmoneylondonmarathon.com

lfm.org.uk

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BRRRRRRUNCH!

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GOODBYE WINTER, HELLO SUNSHINE ON TOAST! Eggs Any Way You Wish • Bircher Muesli • Fluffy & Fat French Toast The Full Cavendish + more

JOIN US F B R U EVER NCH OR 10 A Y D A Y F R M T O 5P OM M

8 Food & Drink

A SPRING IN HIS STEP Executive Chef Douglas Santi looks forward to the arrival of spring and what it means for our new menu.

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very chef loves spring because it is the season of reawakening for a number of ingredients. The days are growing longer as the nights become shorter, and so sweetness and light is returning to the plate in all its glory.

Spring, like no other time of year, excites my palate. It inspires me to make good use of the fresh, vibrant new vegetables and fruits that surround me in abundance.

But with still a hint of winter in the air, there’s always time for roasted meats and wholesome root vegetables.

The dry-aged ribs of beef and free-range Cotswold White chickens we have been receiving from Aubrey Allen are exceptional, so I won’t be taking them off the menu any time soon. Perhaps we’ll see some spring lamb soon as well on our legendary Weekend Roasts menu.

Let’s not forget this is a season of growth for the vegetable kingdom, too. It may be cold outside, but that doesn’t mean everything stops. Root vegetables, alliums (onions, garlics, shallots) and brassicas don’t mind a little frost. In fact, many roots positively thrive in a really cold snap, as frozen ground makes their starch turn to sugar.

A warm starter of Roasted Sweet Potato, Onions seed and Crème Fraiche or the Butternut Squash, Quail and Chestnut Soup both showcase that little quirk of biology deliciously. Light, bright and warm enough to carry you through till summer.

About the chef Douglas Santi began his career at the age of 13 working for Laurent Suaudeau, righthand man to nouvelle cuisine pioneer Paul Bocuse. In 1999 he became sous chef for Alain Ducasse at Le Louis XV in Monaco.

Since then he has worked at many of Ducasse’s restaurants all over the globe. More recently he was head chef at Babbo in Mayfair.

The Cavendish, 35 New Cavendish St, Marylebone Tel. 020 7487 3030 35newcavendish.co.uk

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Food & Drink

01 Chef Santi gets to grips with his produce 02 Boxing clever in the kitchen

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READY FOR A ROASTING! A hearty mix of vibrant vegetables and succulent meats awaiting their glorious gastronomic fate.

10 Food & Drink

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OUR MENU SPECIALS SEAFOOD

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Dover Sole For a fish that spends most of its life on the sea floor, it’s always a little surprising how mild, buttery and sweet the flesh of the Dover Sole can be. Pan-fried and served with mashed potato, green beans and lemon butter, this is a beautifully simple dish that satisfies on all counts.

WARM SAL ADS Vibrant and nutritious Nothing bridges the gap between winter and spring like a warm salad. So we’ve brought together some of the finest savoury and seasonal ingredients for ours. First up is a quinoa, baby spinach, sweet potato, feta and peas salad.

Next is a classic, crowd-pleasing combination of sweet, nutritious beetroot and goat’s cheese with roasted onion.

Finally our twist on the iconic tricolore salad, Burrata di Andria (mozzarella filled with cream) with pickled aubergine and tomatoes.

BUSINESS LUNCHES Weekdays 12–3pm With two courses for £18 or three courses for £22, we’re pretty certain we offer the best value fine dining experience in a busy London lunchtime. Bold words?

Perhaps. Bold flavours? Absolutely. See you next lunchtime? We’ll be serving a fantastic choice of mains, such as our delicious picanha (rump) steak, chicken supreme or fillet of sea bass. If that sounds like the business to you, book a table on 020 7487 3030.

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BRUNCHES

With two courses for £18 or three courses for £22, we offer the best value fine dining experience in a London lunchtime.

Probably”

Daily 10am–5pm Here’s a little food for thought about what we’ll be serving for brunch over the coming weeks, weekdays and weekends. And it all starts with eggs, glorious Clarence Court eggs. We’ll be serving them any which way you want, alongside some tried and tested combinations: Benedict, Florentine and Royale. Not into eggs? How about a refreshing Bircher muesli, homemade granola or some fluffy and fat French toast, raspberries and bananas to kick start your day?

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11 01 Spicy seafood risotto

Food & Drink

02 Dover Sole, mashed potato, green beans & lemon butter 03 Burrata di Andria, pickled aubergine and tomato 04 Quinoa, baby spinach, sweet potato, feta & peas

Spicy Seafood Risotto G OKIN 0 O B E A 303 7 8 MAK 4 20 7 0 N O

Chef says making perfect risotto is a bit like plate spinning: tricky, but when you get the hang of it you can have a few going at once and not mess up. We trust him, but when he started using aged Acquerello risotto rice (imagine plate spinning with Wedgwood china) we were a little concerned. We shouldn’t have been: the ‘Rolls Royce of Risotto Rice’ is the perfect vehicle for fiery, garlicky king prawns, chunks of sea bass and clams.

Food & Drink

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FROM THE BAR

The Cavendish General Manager Andrea Sgamma takes a look around the bar. You’ll like what he sees‌

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THE MEASURE

Habanos at The Cavendish

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Cohiba Siglo IV

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Length: 143mm Format: Corona Gorda

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Romeo Y Julieta Wide Churchill Length: 133mm Format: Montesco

Bolivar Royal Corona Length: 124mm Format: Robusto

Cuaba Tradicionales Length: 120mm Format: Favoritos

Trinidad Reyes Length: 110mm Format: Reyes

Romeo Y Julieta Petit Julietas Length: 102mm Format: Entreacto

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13 Food & Drink

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AGED COCK

The one & only

NEGRONI Gin, vermouth, bitters.

Barrel-aged over 6 months.

One perennial classic.

CELLAR NOTES J A C Q U I E K AY F R O M B E R K M A N N W I N E C E L L A R S TA K E S A C L O S E R L O O K AT W I N E S F R O M T H E R E N O W N E D A N T I N O R I F A M I LY. The Antinori family have been producing wine in Italy for six centuries and exporting it for four centuries. The family began making wine in 1385 in Tuscany. Today the company is run by the 27th generation and has vineyards in Tuscany, Piedmont, Franciacorta and Puglia. Antinori has a special relationship with The Cavendish and its staff who are pleased to offer you some of the best wines from each region.

Sparkling

Franciacorta Cuvee Royale, Montenisa Estate Instantly appealing new sparkling wine made by the Champagne method with the same grapes. Chardonnay predominantly with some Pinot Noir and Pinot Blanc added. Attractive bouquet of white peaches and citrus fruits and satisfying lively taste of fresh fruit and delicate mineral finish. To be enjoyed as an aperitif and with fish and chicken dishes.

White

Conte della Vipera 2014, Castello della Sala, Umbria This is Antinori’s take on the classic white Bordeaux blend with both Sauvignon Blanc and Semillon grapes. The wine has an upfront, expressive aroma of asparagus and elderflowers and a refreshing zesty taste with the citrusy Semillon showing its character. Good partner for all fish dishes, asparagus and tomato-based dishes.

Red

Tenute Tignanello Marchese Chianti Classico Riserva 2012 Introduced in 2015 this is a special Chianti, available in limited quantities with grapes sourced from the famous Tignanello estate. The nose shows both elegance and finesse marked by aromas of blackcurrants, cherries and liquorice. The taste is multi-layered and supple with lovely savouriness on the finish. Great red meat match, especially lamb and beef dishes.

Dessert

Muffato della Sala 2009, Castello della Sala, Umbria

Cocktail or mocktail?

Small bites, big ingredients

To be honest, we can’t tell the difference either. But you can rest assured that whether you opt for a ‘hard’ or ‘soft’ cocktail at The Cavendish it will be prepared to the same exacting standards and flair as always. Take a look at our newly updated cocktail menu for details.

To us, a great bar is one frequently punctuated with exceptional food and drink. So ask at the bar for your usual and consult our Bar Snacks menu for a taste of Aubrey Allen mini beef burgers, H. Forman & Son smoked salmon, 5J (Cinco Jotas) Iberian Ham and more.

To enjoy with or without a dessert. So much going on in the glass with rich upfront flavour of ripe citrus fruits, spice and honeysuckle. Made from a blend of Sauvignon Blanc, Riesling and Traminer this is a real treat.

NB. Please ask at the bar for more information on any of the above.

14 Essentials

NEAR Our pick of spring essentials outside The Cavendish.

K R O N O S T U R N TA B L E

TINTIN ROCKET

Everyone has a friend who thinks that manhandling a record makes them a DJ. But when you own one of these beauties, you might want to disown that friend.

There are no hidden draws, no flashing lights and there’s no chance of it lifting off. But who cares?

It’s a massive red-and-white blast from the past!

KJ WEST ONE

THE CONRAN SHOP

26 New Cavendish St

55 Marylebone High St

PINEAPPLE TUMBLER What do you give the drinks connoisseur that has everything? A two-piece brass tumbler cup that looks like a pineapple, that’s what.

PAUL SMITH 38 Marylebone High St

BUTCHERY CLASSES

DAUNT BOOKS BAG

Give the gift of butchery with an exceptionally insightful 3.5 hour-course at one of London’s finest meatsmiths The Ginger Pig. Buy online only.

Not suitable for vegetarians.

It’s difficult to recommend just one book that encapsulates the wonders within Daunt’s legendary Marylebone store. So we suggest filling a bag with your own selection.

THE GINGER PIG

DAUNT BOOKS

8–10 Moxon St

83 Marylebone High St

The Cavendish, 35 New Cavendish St, Marylebone Tel. 020 7487 3030 35newcavendish.co.uk

15 Essentials

HERE Our pick of spring essentials inside The Cavendish.

THE NEGRONI

HOYO DE MONTERREY EPICURE NO. 2

If there’s a more versatile drink, we want to know.

Equal measures gin, vermouth, bitters, it’s the perfect mid-winter warmer or mid-summer sundowner.

Completely hand-made with tobacco leaves coming from Vuelta Abajo, home of the world’s best tobacco leaves.

AT T H E B A R

AT T H E B A R

35 New Cavendish St

35 New Cavendish St

TENUTE TIGNANELLO MARCHESE CHIANTI CLASSICO R I S E R V A , 2 015 Introduced in 2015 this is a special Chianti made with grapes sourced from the famous Tignanello estate. Great red meat match, especially lamb and beef dishes.

AT T H E B A R 35 New Cavendish St

RACK OF CORNISH LAMB

GIANT PRAWNS

Weekend roasts at The Cavendish are now a fixture, so book in when the mood takes you.

All meat comes from award-winning butcher Aubrey Allen. All roasts £24.

Taking pride of place on a Bar Snacks menu that already punches well above its weight, these heavyweights flambéed in Cognac are fast becoming the order of the day.

ON THE MENU

AT T H E B A R

35 New Cavendish St

35 New Cavendish St

The Cavendish, 35 New Cavendish St, Marylebone Tel. 020 7487 3030 35newcavendish.co.uk

16 Provenance

SUPPLIER STORIES

A SLICE OF PERFECTION There’s an old saying ‘mighty oaks from little acorns grow’.

In Jabugo, birthplace of the world’s finest Spanish jamón, ‘amazing hams from little acorns’ rolls off the tongue a little easier.

F

or Spaniards and gourmands alike, Jabugo, Andalucia, is the cradle of jamón ibérico. (The finest grade being bellota, alluding to the pigs’ acorn-rich diet.)

And to those in the know there is only one producer there worth its curing salt: Sánchez Romero Carvajal.

On any given day, the pigs can walk up to 14 kilometres, ingesting some 12 kilograms of acorns to gain a kilo of weight. It is this exercise-driven appetite and capacity to accumulate intramuscular fat that produces the typical marbling and adds to the creamy texture of the meat.

The roots of the company stretch back to 1879 when Rafael Sánchez Romero, already expert in the production of high quality meat products, cured in his self-built cellars, decided to create the first company dedicated to production of 100% Iberian pig products.

In 1910, thirty years after starting his quest, Sánchez Romero joined forces with a local breeder and distributor to scale the business and give the animals the space they required – now regulated at around a hectare per two pigs – and as Sánchez Romero Carvajal (SRC) they took production to the next level.

Iberian pigs had of course been around for thousands of years but Sánchez Romero’s dedication to the breeding of genetically pure animals was innovative at the time and it set the wheels in motion for the creation of the first ‘grand cru’ Spanish ham.

Born in Jabugo, he understood the nature of the beast. Wild by nature, the Iberian pig was at home roaming extensive forest pastures, known as dehesas, gorging on grass, wild mushrooms, roots, berries and acorns. In this environment, eating like a pig was a huge benefit to the quality of the meat.

Today, over 135 years later, SRC’s thoroughbred pigs live out the montanera season (acorn season, October to March) on a UNESCO-listed National Park in the forests around Jabugo. After that, the inevitable duly happens, and the curing process is begun in earnest.

After being cared for and scrutinised by a maestro jamonero for around three years, only a select few make the Cinco Jotas grade ensuring that the quality attached to the name is never short of exceptional.

The Cavendish, 35 New Cavendish St, Marylebone Tel. 020 7487 3030 35newcavendish.co.uk

After curing for 3 years, only a select few hams make the Cinco Jotas grade �

The Cavendish, 35 New Cavendish St, Marylebone Tel. 020 7487 3030 35newcavendish.co.uk

18 Classified

CLASSIFIED Noteworthy stories, promotions and events – for your eyes only.

AN EVENING WITH ANTINORI WINES M O N D AY 18 A P R I L

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J O I N US F O R A N E XC E P T I O NA L EVENING OF FOOD AND WINE THIS APRIL AS WE JOIN FORCES WITH A N T I N O R I – O N E O F T H E G R E AT E S T W I N E R I E S I N T H E WO R L D.

SHOWTIME AT THE CAVENDISH! AS YOU LIKE IT Nowhere does bespoke food and drink experiences quite like The Cavendish and our expert team make sure that every event keeps raising the bar. So whether you require tailor-made tasting sessions, bespoke menus or canapés, we’ll make sure your experience is both memorable and unique. Because from low-key cocktail or Champagne receptions in our downstairs bar to lavish sit-down dinners and dancing in our upstairs restaurant, we aim to please on all fronts. And floors.

This exceptional 5-course food and wine pairing marks the first of a series of dinners in partnership with some of the world’s best producers and will certainly set the standard for what’s to come.

If you would like to know more about this exclusive event, please contact our Events Manager Juliana Chies on 020 7487 3030.

Limited availability

F O R Y O U R H I R E O N LY We have three spaces available for half and full hire. For smaller groups we can section off an area of the downstairs bar and provide a dedicated member of waiting staff. Alternatively, you can book the private dining room attached to our upstairs restaurant. The space is perfect if you require a more intimate and more private celebration.

THE FULL MONTY For larger parties looking for a drinks reception, sit-down dinner and/or dancing, our main restaurant area is the place to book; catering for either 50 people seated or 80 standing. We’re also pleased to offer bespoke menus to your taste crafted by Executive Chef Douglas Santi. And as for entertainment, we can organise whatever you want. From ice sculptures, live music and DJs to Jeroboams, oysters and more…

Speak to Juliana on 020 7487 3030

CHEF SANTI ON TV Who said there’s never anything good on daytime TV? This is our chef Douglas Santi receiving a special delivery of wagyu beef from Peter Allen of Aubrey Allen on BBC1’s ‘Oxford Street Revealed’.

Chef liked what he tasted, and so did the lucky few who ordered it while it was here. Aubrey Allen are our regular meat supplier so we hope Peter swings by again with another surprise package.

The camera crew is always welcome, too.

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Classified

SAY HELLO TO JULIANA! We are delighted to welcome the lovely Juliana Chies to our front of house team. Juliana is an experienced and imaginative events organiser and therefore the go-to person for all event enquiries at The Cavendish. Not only is she more than happy to bring your own ideas to life in our restaurant or bar (or soon-to-be-opened terrace!), she has plenty of new ideas up her sleeve. So watch out for more live music (like Blues Tuesdays), special dinners and drinks nights at your favourite neighbourhood bar and restaurant.

Or find out what’s happening from Juliana direct on 020 7487 3030.

LOCAL LEGENDS J A N E P A C K E R ( 19 5 9 – 2 011 )

STYLE ICON 5J JAMÓN IBÉRICO

There’s Spanish jamon and then there’s 5J (Cinco Jotas) Jamón ibérico. Elaborated by Sánchez Romero Carvajal – probably the best known producer in Spanish ham heaven Jabugo, Andalucia – 5J Jamón ibérico owes its succulent flavour to two things: the acorn-rich diet of thoroughbred Iberian pigs and a masterful curing process that last up to 3 years. ¡Qué rico!

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WIN A PAIR OF BOOKS FOR BON VIVEURS! To win a copy of cocktail ‘biography’ The Life Negroni and the modern carnivore’s handbook The Ginger Pig Meat Book, simply tell us the name of our new weekly music night? (Hint: it’s not called Black Mondays) Answers on an email, please!

Win@35newcavendish.co.uk

WORK WITH US

Within a few years she had revolutionised the retail flower industry. Jane Packer not only brought a new way of arranging flowers but also a new attitude. She saw flowers as an integral part of our lifestyles, not just a thought on “special occasions”.

This was recognised by the press almost immediately and the business was in demand to produce flowers for the pages of interior and fashion magazines such as Vogue, Harpers & Queen, Elle Decoration etc.

Suddenly it was “fashionable” to be a florist and a new crop of “Flower Arrangers” began to emerge under Jane Packers’ lead.

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A WORTHY WINNER!

Jane Packer opened her first shop in London in 1982 (aged 22) and put into practice her refreshing and natural style, which rejected the staid and formal arrangements of the time.

Congratulations to Adrian Hogan, winner of the Marylebone print from last issue’s competition!

We’re always on the look out for people who share our passion for fine food, wine and service. Is that you?

recruitment@35newcavendish.co.uk

The demand for training by Jane Packer led to the opening of a school and a move to larger premises in New Cavendish Street. Shortly after this move, a succession of openings of schools and shops in Tokyo, New York and Seoul followed and the Jane Packer business has since stretched its influence into growing markets such as Baku in Azerbaijan and Beijing, China.

In London, the team of talented florists, are today in demand for the decoration of events large and small, supplying flowers to individuals and businesses from inexpensive bunches for the home, through to gift bouquets, table and reception arrangements, not forgetting bridal bouquets and other wedding flowers.

By recognising current colour trends and the use of flower arranging techniques in a way that is both contemporary and natural, the ‘Jane Packer style’ cannot be easily defined. Packer’s enduring influence on the world of floristry, however, is plain to see.

Janepacker.com

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Great Portland Street

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2 T H E C AV E N D I S H 35 N E W C AV E N D I S H ST MARYLEBONE LONDON W1G 9TR T : 0 2 0 74 8 7 3 0 3 0 35 N E W C AV E N D I S H. C O. U K THE AREA: POINTS OF INTEREST

Oxford Street

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C. The Cavendish 1. Daunt Books 2. KJ West One 3. Paul Smith 4. The Conran Shop 5. The Ginger Pig