EVENTS CALENDAR
FOOD & DRINK
NEAR / HERE
CLASSIFIED
What’s happening in and around The Cavendish this autumn/winter page 5
The menu gets an autumn makeover and barbecue season lives on page 10
Collectables and delectables from our neighbours and our menu page 18
Noteworthy stories, promotions and events – for your eyes only page 22
The
CAVENDISH
AUTUMN WINTER 2 015
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Refined dining and drinking in the heart of Marylebone – 35newcavendish.co.uk
THE GREAT INDOORS AWAITS T H I S S E A S O N ’ S E AT I N G S
Our chef presents an inspired menu of autumnal flavours using the season’s finest ingredients. Find out more on page 8
RAISING THE SPIRITS
WELCOME CHEF SANTI With Alain Ducasse and Babbo’s in Mayfair under his belt, chef Douglas Santi joins The Cavendish bringing with him a wealth of experience and ideas for our menu. Meet the chef on page 8
Join us at the bar as we unveil new cocktails, new bar snacks and unbox a few classic cigars. Find out more on page 14
CHRISTMAS IS COMING...
And nobody does it better than The Cavendish. From Champagne dos to lavish sit-down dinners, get into the party mood with us on page 22
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
THE SEASON AT A GLANCE
Page 17
FROM THE BARREL If there’s a better way to pay your respects to the holy trinity of vermouth, gin and bitters than ageing it for two months in a barrel, we’d like to know. While you’re thinking, enquire at the bar about the Negroni mix we’ve been quietly maturing. Or ask to try the ready-todrink barrel-aged Manhattan mix on the bar. You’ll find date notes on the label and an intensity of flavour that’s definitely a just reward for your palate and your patience.
As the nights draw in, we’ll be turning on the lights and putting a seasonal spin on our food and drinks menu. Here’s the news...
CAV YOURSELF A MERRY LITTLE CHRISTMAS!
Page 8
S E A S O N’S E AT I N G S F R O M T H E C H E F With new chef Douglas Santi (previously Alain Ducasse and Babbo’s in Mayfair) at the helm, we are proud to present a new menu of dishes inspired by the season and the quality ingredients it brings. Chef Santi warms to this issue’s great indoors theme describing the inspiration behind the menu he’s created for one of his – and our – favourite seasons.
If you were around Marylebone this time last year, you might recall that our inaugural Christmas season was quite an affair. Even if you didn’t pop into The Cavendish at the time you may have noticed the street lights/your house lights flicker at dusk as we turned on our Christmas tree. This year, not to be outdone by ourselves, we’ve decided to switch on an even bigger party. As ever the party is open to everyone but if you’d like throw your own Christmas party at The Cavendish during the festive season, speak to a member of our team. Additional info on page 22
Page 14
BEHIND THE BAR Mixologist Stephanie Laban will be shaking things up behind The Cavendish bar this autumn, blending expert knowledge and intuitive flair for your drinking pleasure. She sheds a little light on a remarkable backstory and we introduce what’s new on the drinks menu.
Page 5
JOIN THE SCRUM With the Rugby World Cup kicking off all over the UK in mid-September, we thought it only right to commission a small batch of vintage rugby balls for The Cavendish. They’ll be disappearing quicker than Tuilagi from a team sheet over the next few weeks, so whether you Swing Low like us or not, try to catch one in the scrum.
JOSPER & JAZZ NIGHTS Over the next few weeks we’ll be welcoming back the sultry sounds of jazz singer Harriette Hale to The Cavendish. Alongside this regular session of smokinghot vocals, we’ll be serving a menu of chargrilled meats from our Josper oven and anything else that tastes better smoked: salmon, duck, cocktails, cigars... you name it, we’re smoking it. Ask a member of our team for details and dates of the next Josper & Jazz Night.
ME BECO BER M A ME Receive 10% off every food and drinks bill and more when you become a member at The Cavendish. Sign up for your limited edition loyalty card today: 35newcavendish.co.uk/loyalty
DATES FOR THE DIARY
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01 London Design Festival 02 Frieze London
Calendar
03 EFG London Jazz Festival
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18 S E P T E M B E R – 31 O C T O B E R
19 S E P T E M B E R – 2 7 S E P T E M B E R
14 O C T O B E R – 17 O C T O B E R
RUGBY WORLD CUP
LONDON DESIGN FESTIVAL
FRIEZE LONDON
All eyes will be on England this month as they take on Fiji at Twickenham for the first match of the Rugby World Cup. Your eyes will then naturally gravitate to whichever national team you fancy, as New Zealand try to keep hold of the Webb Ellis Cup they narrowly snatched from France in 2001. The Cavendish will of course have a red rose close to its heart during the tournament, but we’ll also be showing every Home Nations’ clash along the way with an assortment of key matches for your viewing pleasure.
rugbyworldcup.com
The London Design Festival has gained a reputation as one of the largest and most innovative design events in the world. This year the Festival will again celebrate London as the design capital of the world, creating a platform for inspirational design initiatives. Over 350 events and exhibitions take place across the city, from a stimulating programme at the Victoria and Albert Museum to a series of installations and exhibitions in Somerset House.
Welcoming curators, artists, collectors and critics from around London and beyond, Frieze London is a brief but brilliant exhibition of contemporary art by living artists. Housed in a temporary structure inside Regent’s Park – which affords the gallery spaces unlimited natural light and of course a garden of Royal appointment – the fair is yet again expected to attract tens of thousands of visitors over the four-day period. A curated programme of talks, artists’ commissions and film projects runs in tandem.
londondesignfestival.com
friezelondon.com
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13 N O V E M B E R – 2 2 N O V E M B E R
EFG LONDON JAZZ FESTIVAL London’s premier jazz festival is back with a blue note this November presenting a mix of world-class artists and emerging stars in venues across the city. Scottish funk legends Average White Band, DJ Gilles Peterson, rapper Ice-T and Japanese jazz-punk pianist Hiromi feature on a genre-bending roster that jazz traditionalists may scoff at but the rest of us will probably enjoy immensely.
efglondonjazzfestival.org.uk
01 Royal Academy of Music Concerts
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02 The Cavendish NYE Party 03 Marylebone Christmas Lights
Calendar
01 02
18 N O V E M B E R
27 D E C E M B E R – 2 8 D E C E M B E R
31 D E C E M B E R – 1 J A N U A R Y
MARYLEBONE CHRISTMAS LIGHTS
ROYAL ACADEMY OF MUSIC CONCERTS
THE CAVENDISH NYE PARTY
Each year Marylebone hosts an event to celebrate the switching on of its Christmas lights. Organised by The Howard de Walden Estate, this year’s celebrity ‘switcher’ will be confirmed nearer the time but we can confirm a start time of 3pm– 6.30pm with entertainment on the main stage on Marylebone High Street. A true village affair with local retailers and residents working together to make the evening a success, this (along with your Christmas party at The Cavendish) is the event of the yuletide season. This year proceeds from the event will go to supporting Age UK Westminster.
marylebonechristmaslights.com
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The Marylebone light switch on is a true village affair with local retailers and residents working together to make the evening a success.
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Marylebone’s Royal Academy of Music students will perform two essential Christmas concerts in December. The first, ‘Carols by Candlelight’, shouldn’t need much more elaboration other than the event brings together the Academy family for one special evening at St Marylebone Parish Church. The second is an altogether more modern affair – though no less entertaining – as Royal Academy of Music students perform a selection of show-stopping Christmas tunes in ‘A West End Christmas’.
Leave Jools to his Hootenanny and the crowds to their fireworks, and join us instead for the party of the year as we bid a fond farewell to 2015 from the heart of Marylebone. Let The Cavendish team, led by Ermanno (above left) and Andrea (right), do all the hard work (those bottles are heavier than you think) while you indulge in the best The Cavendish has to offer. There’ll be live music, DJs, and a special New Year’s Eve menu on the night, as well as more Champagne than you would care to carry (cue the guys). Speak to a member of our team about the menu and part- or full-booking options for the evening.
ram.ac.uk
35newcavendish.co.uk
CAV YOURSELF A MERRY LITTLE CHRISTMAS! JOIN MAK THE PA R E A ON 0 BOO TY KI 20 7 4 87 N G 303 0
Don’t be left out in the cold this December, have yourself a Christmas party with all the trimmings at The Cavendish! Speak to a member of the team about our special Christmas Menu and venue hire options throughout the month.
8 Food & Drink
THE GAME CHANGER Our new head chef Douglas Santi presents an exciting new menu of full-bodied dishes, rich in colour, flavour and goodness. Here, he shares his thoughts on the season and the ingredients he’ll be working with.
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A menu should be a synthesis of what a chef learns over the years, testament to their experience and the environment they operate. My new menu is just that. Individual to my own expertise but also framed within the concept of the establishment and the season. Like summer changes to winter, I’ve made some subtle changes to the menu to ensure the transition is a smooth one. You’ll notice deeper colours and richer, more intense flavours. The sweetness of summer ingredients is giving way to stronger flavours that need balancing. But I am not alone. There is a fantastic team around me that extends to the bar and waiting staff. They understand flavours and what best compliments the autumn palate. If I am using full-bodied ingredients in the kitchen, you’ll find the same at the bar. The Truffle Martini, for example.
Equally, as they respond to the changing tastes colder months inspire, I begin to develop a forager mentality. Now is no time to be picking flowers, but rather digging deep to find roots. And hunting plump game before it disappears for winter. My new dishes are a reflection of my autumn character, which are designed to offer the perfect balance between goodness and indulgence over the coming months. I hope you enjoy them.”
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’s in Mayfair.
The Cavendish, 35 New Cavendish St, Marylebone Tel. 020 7487 3030 35newcavendish.co.uk
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Food & Drink
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The menu is a synthesis of my experience, framed within the concept of The Cavendish and defined by the finest ingredients of the season.
CURED DUCK BREAST Goji berries, autumn salad, sherry vinaigrette
10 Food & Drink
THE SEASON ON A PLATE Beetroots, black truffles, Goji berries, game, and probably the best risotto rice in the world… let the autumn indulgence begin!
A GRILL FOR ALL SEASONS If you didn’t have the pleasure of meeting Josper over the summer, now is the perfect time. Because Josper, aka the hottest indoor barbecue in the world, is at his best during the colder months. Burning premium charcoal and reaching temperatures of around 500°C, the Josper oven is ostensibly a grill but with a twist: a closable door. This ensures that none of the natural moisture or flavour of anything we cook in it escapes. Who needs barbecue weather? Try our Black Angus fillet steak on the bone, USDA prime rib-eye and sirloin steaks or Free Range Cotswold White Chicken on the Josper.
THE ROLLS ROYCE OF RISOTTOS Acquerello rice, produced and packed by the Rondolino family in northwest Italy, is widely held to be the best risotto rice in the world. Alain Ducasse even dubbed it “the Rolls Royce of rice”. And here’s why: once harvested, the rice undergoes a painstaking (and patented) process of ageing, refinement and lastly enrichment with its own germ, which makes Acquerello tastier, richer and, thanks to its purity, healthier than other rice. Our Beetroot and Black Truffle, Acquerello rice mantecato gives the rice a rich colour and flavour. Nothing short of what it deserves.
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WE’VE GOT GAME 01
Game Season is well and truly under way, which means we’ll be putting a wild and wonderful selection of delicious British meats on the menu over the next few months. And in keeping with the spirit of the hunt, we’ll only be taking what’s best on the day from our game specialists Allens of Mayfair. Feel free to ask one of our team what’s shot and what’s not for our Shoot of the Day.
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SUPER FOODS, SAL ADS & SOUPS For those of us who aren’t preparing to hibernate after lunch or dinner, the Chef has introduced a number of lighter dishes to the menu. New specials include a Cured Duck Breast, Goji Berries and Autumn Salad with a Sherry Vinaigrette. A Pumpkin Velouté with Carabineros Prawns and Cinnamon. And finally, a Quinoa Salad with Baby Spinach, Sweet Potato, Feta and Green Beans.
PLUS Family-friendly roasts and brunches every weekend, lunch specials throughout the week and bar snacks whenever you’re peckish. See the menu for more details.
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01 Beetroot and Truffle, Aquerello rice mantecato 02
02 Quinoa Salad, Baby Spinach, Sweet Potato, Feta and Green Beans 03 The Josper oven in full effect 04 Fresh from the Josper 05 Sea Scallops, Lardo di Colonnata The Cavendish, 35 New Cavendish St, Marylebone Tel. 020 7487 3030 35newcavendish.co.uk
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Food & Drink
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A LEAN SLATE
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1. Free Range Cotswold White Chicken 2. Langoustine and Carabineros Prawns 3. USDA Prime Sirloin Steak 4. Autumn Vegetables 5. Boston Fore Rib of Beef 6. Cornish Rack of Lamb The Cavendish, 35 New Cavendish St, Marylebone Tel. 020 7487 3030 35newcavendish.co.uk
Our meat is supplied by Aubrey Allen
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12 Gallery
THE GREAT INDOORS
COME ON INSIDE OR MAKE A BOOKING 0 2 0 74 8 7 3 0 3 0
13 Gallery
14 Food & Drink
FROM THE BAR Join us at the bar as we welcome a cocktail maestro and unveil new drinks, snacks and cigars for the festive season. Cheers!
M E E T T H E C O C K TA I L Q U E E N Stephani Laban has been with us since summer and is already wowing regulars with her repertoire of classics and bespoke creations. After teaching herself to make cocktails aged 14, she refined a freestyle talent under the tutelage of drinks supremo Richard Woods (Duck & Waffle). Before The Cavendish she helped launch Sushisamba and more recently worked her magic at Buddha Bar in Knightsbridge and Novikov in Mayfair.
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There’s a lovely flow in this place, from the kitchen to the bar. Food and drinks working together. It’s exactly why I’m here.
15 Food & Drink
FL TRUF
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IN T R A M
I
A rich and luxurious blend of truffle-infused vodka, truffle juice, grated truffle, topped with a truffle crisp, served in vermouth-lined martini glass.
16 Food & Drink
CALL ME OLD FASHIONED -
If you drink it, you know it. So just tell the bar exactly how you like it.
17 Food & Drink
R
H AVA N A S M O K E ?
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BAR
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LIT
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AGED COCK
Along with a new humidor behind the bar, we’ve added the statesmanlike Romeo Y Julieta Wide Churchill to our cigar menu as well as a new selection of Cuba’s finest.
CELLAR NOTES J A C Q U I E K AY P I C K S THE BEST WINES AND CHAMPAGNES OF THE SEASON
FROM THE BARREL We’ve been barrel-aging a Negroni mix behind the bar for, well, ages, and this November we’ll be rewarding lovers of the drink by cracking open the cask. Until then, we have a beautiful aged Manhattan mix decanted on the bar for immediate good times – and trust us, it’s been worth the wait. The barrel-ageing process has allowed the various alcohols – whiskey, sweet vermouth and bitters – to integrate more closely and the wood has imparted subtle flavours of vanilla, caramel and spice notes. In short, it’s Manhattan o’clock while it lasts.
YOU BE THE JUDGE Nothing gets onto The Cavendish food menu without rigorous testing and tasting. Our cocktail menu is no exception. So before we decide on the tipples of the autumn/winter season, why not join us as our bar team compete to put their favourite cocktails on the menu? All you have to do is sample the drinks as they are made, score them accordingly and make history! Well, our next cocktail menu.
Champagne Ruinart, Blanc de Blancs Brut Made from 100% Chardonnay grapes, it has a fresh, elegant style with delightful minerality on the palate which makes you want a second glass. A Champagne that over-performs and is easy to enjoy as an aperitif or with a fish dish. Cervaro 2013, Cervaro della Sala, Antinori, Umbria Consistently voted the best white wine of Italy, this is an amazing wine with great structure. Made from a blend of 85% Chardonnay and 15% Grechetto (a local grape variety) and fermented in new oak barrels, it has an attractive bouquet of white flowers and hint of vanilla. Full bodied with taste of citrus and ripe white fruits. Chateau Batailley 2000, Grand Cru Classe Pauillac, Bordeaux A great wine from a great vintage. Fifteen years old and coming in to its prime. Made from a blend of traditional Bordeaux grape varieties this is a wine to sip and enjoy on its own as well as with beef or lamb. Enticing bouquet of cassis, vanilla and toast, it delivers on the palate a very satisfying mouth feel and a long finish. Tokaji Aszu 5 Puttonyos 2001, Sauska, Hungary
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It’s not about making cocktails that are already made. It’s about being experimental and making the perfect cocktail for each person. This is what we love doing.
WINTER WARMERS Whether you want your wine and spirits warmed and spiced or served with flair over ice this winter, we’re on it. There’ll be Mulled Wine on the bar from November and a selection of Christmassy cocktails whenever you’re in the mood. We’ve even got a pile of soft and luxurious wool blankets behind the bar if you want to take them outside.
A dessert wine to surprise you and ensure you come back for a second glass. This is a special wine, made from the Furmint grape on volcanic soil and aged for 36 months before being released for sale. Aromas of fig, honey, peach and marmalade with citrusy finish. Jacquie is Sales Director at Berkmann Wine Cellars.
18 Essentials
NEAR Our pick of autumn/winter essentials outside The Cavendish.
CARDINAL FISH GLASS DECANTER
MAINLINE RAINBOW SILK SCARF
This decanter from the renowned glassworks of Massimo Lunardon would be ridiculous if it wasn’t such a fine example of decorative yet functional hand-blown glassware.
Unmistakably Paul Smith with its bold, multicoloured stripes, this 100% silk scarf is one of the standout autumn/winter pieces at the brand’s accessories-only outpost.
PAUL SMITH
THE CONRAN SHOP
38 Marylebone Rd
55 Marylebone Rd
LUXE DRINKS TROLLEY We wouldn’t normally condone having drinks anywhere else but The Cavendish, but if you did happen to wheel them around your home on this little beauty, we’ll let it fly.
OLIVER BONAS 63–65 Marylebone Lane
19 2 5 A N N I V E R S A R Y C O C O T T E
TEA MAKER
To mark their 90th anniversary, Le Creuset have reproduced the first ever cast iron casserole made in 1925. Hence only 1925 pieces of the limited edition collection existing worldwide.
First purchase one of the 50 or so loose leaf teas available at our friendly neighbourhood tea bar. Then treat it with the kind of respect it deserves. Just don’t ask for milk...
LE CREUSET
AMANZI TEA
6 New Cavendish St
24 New Cavendish St
The Cavendish, 35 New Cavendish St, Marylebone Tel. 020 7487 3030 35newcavendish.co.uk
19 Essentials
HERE Our pick of autumn/winter essentials inside The Cavendish.
TRUFFLE MARTINI
ARANCINI SCOTCH EGG
A rich and luxurious blend of truffle infused vodka, truffle juice, grated truffle, topped with a truffle crisp and served in vermouth-lined martini glass. For truffle lovers, obviously.
We’ll no doubt be sued by self-proclaimed Scotch egg inventors Fortnum & Mason for appropriating the name, but who cares. We’ll win awards for how bloody good they taste.
FROM THE BAR
ON THE SNACKS MENU
35 New Cavendish St
35 New Cavendish St
R O M E O Y J U L I E TA WIDE CHURCHILL This statesmanlike cigar bears the Churchill name owing to its iconic shape and is perfect for those who appreciate heavy ring gauges, a balanced blend and stirring speeches.
FROM THE BAR 35 New Cavendish St
USDA PRIME SIRLOIN STEAK
2000 GRAND CRU CL ASSÉ PAUILL AC
Whoever said that autumn wasn’t a great month for barbecues needs to meet our Josper oven (aka the hottest indoor barbecue in the world). Then they need one of these cooked on it.
Fifteen years old and coming into its prime, this wine from Château Batailley offers the perfect accompaniment to deep autumnal flavours with an enticing bouquet of cassis and vanilla.
FROM THE BAR
ON THE MENU
35 New Cavendish St
35 New Cavendish St
The Cavendish, 35 New Cavendish St, Marylebone Tel. 020 7487 3030 35newcavendish.co.uk
20 Provenance
SUPPLIER STORIES
A MATTER OF TASTE Cigars might not be to everyone’s taste, but they are unquestionably tied to a rich and colourful history. Before revealing some backstories and proposing a few classic cigar and drinks pairings, importers Hunters & Frankau suggest the perfect time and place for those who partake.
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A Havana is very much seen to be a treat to oneself. It’s something we must be mentally prepared for as it is not a quick fix.
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here’s no doubt that modern time constraints and a general reduction in revolutionary tendencies prevent people from smoking the larger format cigars as often these days, so the current trend is very much for the ‘espresso’ style Havana. Indeed in the last two years three cigars have been introduced that are only 90mm (3 and ½ inches) in length making them the joint shortest hand-made Havanas in production – the H. Upmann Half Corona, the Partagas Series D No.6 and the new Montecristo Medias Coronas. In tandem with the introduction of shorter format cigars, most cigar smokers demand heavier gauge (fatter) cigars as the larger surface area allows for an easier and fuller draw. The real trailblazer of this short but stout format was the Hoyo de Monterrey Petit Robusto. There are still occasions for the larger format cigars although they are now very seasonal. The summer, such as it is in the UK, allows us to spend more time outdoors and since the Smoking Ban on July 1st 2007, cigar smokers have had little choice but to brave the elements. Naturally if the weather is kind we can enjoy a larger cigar without worrying about keeping warm! Whatever the cigar choice, a Havana is very much seen to be a treat to oneself. It is something we are must be mentally prepared for, as it is not a ‘quick fix’. It is something we make time for, whether that be 30 mins or an hour. For aficionados, cigars are a pleasure to be savoured and perhaps to be enjoyed in good company but certainly with a good drink. Even if it is simply a coffee after lunch, we will drink something with our Havana. One view is that very powerful cigars, such as the Partagás Series D No.4, should be matched with an equally robust spirit, perhaps a peaty, medicinal Islay malt whisky. We’ve found that this pairing can simply provide too much competition on the palate. In fact the classic companions to fuller bodied cigars are drinks that offer a gesture of sweetness such as port and rum, the earthy spiciness of the Cuban tobacco is softened by the beverage, the edges are rounded off and provides a very pleasing contrast of flavours.
The Cavendish, 35 New Cavendish St, Marylebone Tel. 020 7487 3030 35newcavendish.co.uk
COGNAC
RUM
WHITE WINE
SWEET WINE
Montecristo Petit No.2 + Martell Cordon Bleu
Partagás D No.4 + Diplomatico
Cohiba Siglo IV + Muffato della Sala
Hoyo de Monterrey Petit Robusto + Sauternes
Brown spirits are a popular bedfellows with cigars, usually down to the time of smoking which is often after dinner. Cognac is one of the first drinks someone may think of as a digestif and it works very well with a cigar.
Partagás is the oldest cigar factory in operation in the world. Don Jaime Partagás Ravelo, a Catalan migrant to Cuba, pioneered the concept of reading books to the cigar rollers, to entertain them while they performed their craft. Books such as Romeo and Juliet and the Count of Montecristo were so popular with the workers that entire cigar brands were named after them.
The Siglo IV is part of the Linea 1492, which was launched in 1992 to commemorate 500 years since Columbus landed in Cuba. The lightest flavoured line of the Cohiba range (officially classified as medium strength) deserves an appropriate top end foil and the Muffata della Sala should be an excellent match. The longer format cigar can accommodate a longer drink but is delicate and elegant enough not to overpower the wine.
Dessert wines are also usually served after dinner but Sauternes is most often served as an aperitif in France. Such a delicate wine requires a delicate tobacco, so the Hoyo de Monterrey Petit Robusto is ideal. The Hoyo brand is classified as light flavoured by Cuba and is an excellent aperitif cigar as it does not taint the palate before dinner.
The Martell brand works well with Montecristo and possesses very similar tasting notes. The Montecristo Petit No.2 offers a bittersweet tanginess (a little like tannins in red wine), hints of vanilla and cedarwood which are accentuated by the cognac. Montecristo was introduced in 1935 and Hunters & Frankau MD at the time, Jack Benham, designed the distinctive crossed swords motif that adorns every box.
The Partagás D No.4 was one of the Alphabet series launched in the 1930s and is the classic Robusto vitola. Appleton (though not the 3 year) and Diplomatico rums are mouth filling enough to operate as a wonderful antidote to the peppery Partagás blend.
Cohiba was created in 1966 and used as a diplomatic gift, given to guests hosted by Fidel. The leaves in all Cohibas undergo an extra fermentation that offers a purer and smoother product and allows the beverage in this case to shine.
PERFECT PAIRINGS
Hoyo de Monterrey was created in 1865 by Jose Gener and literally translates as the ‘Hole of Monterrey’ – the hole denotes the valley in the Vuelta Abajo where the plantations are and Monterrey was the name of the first farmer to grow tobacco there.
22 Classified
CLASSIFIED Noteworthy stories, promotions and events – for your eyes only.
the Celebrate style season in with us!
THE
WINE
CLUB
CHRISTMAS COLLECTION ~ WE’RE DELIGHTED TO OFFER ALL C AV E N D I S H L OYA LT Y C A R D H O L D E R S A LIMITED EDITION WINE CASE F E AT U R I N G S I X E XC E P T I O NA L B O T T L E S F O R J US T
£150
CHRISTMAS AT THE CAVENDISH
The perfect addition to an already worldly cellar – yours or someone else’s – our Christmas Collection wine case features wines from the best producers in the world.
NOBODY DOES IT BETTER
If you aren’t already a member at The Cavendish, you can sign up for a loyalty card at 35newcavendish.co.uk/loyalty. –
Nowhere does Christmas like Marylebone and nobody does Christmas parties quite like The Cavendish, which is why we’ll be booking up quickly over the coming months. So whether it’s canapés, cocktails and Champagne at the bar that fits the brief or a lavish sit-down dinner and dancing in our restaurant, we suggest you move quickly to avoid disappointment. Need a little more persuasion? Here are the details:
PS. Our members also receive 10% off every food and drinks bill and regular updates from The Cavendish Wine Club.
B A R H I R E & P R I V AT E D I N I N G 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 perfect read for the bon vivant.
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’ll be offering three special Christmas Menus and as for entertainment, we can organise whatever you want. From ice sculptures, live music and DJs to Jeroboams, oysters and more…
Few cocktails have acquired the cult status of the Negroni thanks to its stylish Italian associations, seductive taste and illustrious history. The Life Negroni is a new book offering a unique perspective on the cocktail, discovering the stories behind its component ingredients – gin, vermouth, and bitters – and decoding its timeless influence on style, fashion, music and art, as well as its impact on cocktail culture and the high life. We have a few copies behind the bar if you would like to have a closer look.
Speak to a member of our team on 020 7487 3030
Available now at thelifenegroni.com
F U L L R E S TA U R A N T H I R E
23 Classified
CHARITY FUNDRAISER Moved by the tragic death of young refugee Aylan Kurdi, Amanda Wong-Powell of Courthouse Clinics and members of the aesthetic industry will be organising a charity fundraiser at The Cavendish on October 6. Tickets will cost £20 and will include a drink on arrival and canapés. There will also be a charity auction and karaoke competition on the night if you feel like giving a little something extra... Everyone welcome. All proceeds go to the UNHCR fund for Syrian refugees.
LOCAL LEGENDS
Tickets available at the bar.
STYLE ICON
RUINART BLANC DE BLANCS
Founded in 1729, Ruinart was the first established maison de champagne and their Blanc de Blancs, made from Grand Cru Chardonnay, is one of the finest vin de bulles in the world. The chalk cave ‘cellars’ where it is stored are even classified as a UNESCO World Heritage Site. Ruinart’s distinctive bottle shape is a nod to the Champagne bottles of the early 18th century.
WINT
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ETI COMP
TION
WIN A SIGNED JONATHAN ADDIS PRINT! Win a beautiful birds-eye-view map of Marylebone created by local artist Jonathan Addis. To enter in to our competition to win this signed and framed print, simply tell us the three component ingredients that are used to make a Negroni cocktail.
win@35newcavendish.co.uk See more works at jonathanaddis.com
A WORTHY WINNER!
WORK WITH US
Huge congratulations to Liam Nolan, winner of the summer hamper. Well done, sir!
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
SIR KARL JENKINS I’ve always been a bit of a musical tourist. Even though I was classically trained. I always had this real love for jazz. So, when I finished studying, I initially worked as a jazz musician, in various bands, often at Ronnie Scott’s club, playing piano, sax and, unusually for jazz, the oboe. I joined Soft Machine in 1972. I wasn’t part of the original line-up, but quickly bonded with co-founder Mike Ratledge. With the demise of the band, we started scoring TV commercials in the 1980s. We created a version of The First Time Ever I Saw Your Face for a Boots No 7 ad, which won a coveted D&AD award. We worked with (Sir) John Hegarty at BBH on a Levi’s ad shortly after and won another! The success of Adiemus grew from another TV spot. AMV needed something ‘ethnic’ for a Delta commercial and my score seemed to ‘hit the right notes’! The Adiemus album, subsequently released, sold three million copies worldwide. There was a huge fuss at the time: was it classical music or not? It was of no consequence to me since I’ve never created music to fit in any particular box. We all work with the same twelve notes. I just choose to work with them in my own cross genre way. I suppose I’m now best known for The Armed Man: A Mass for Peace. Apparently it’s the most performed piece by a living composer in the 21st century with nearly 2000 performances globally since the millennium. I’ve never been part of the musical establishment, so the knighthood surprised me. It’s pretty unusual for someone like me to be awarded one. I mean, I’m not the kind of composer to whom these things are usually offered... Sir Karl Jenkins’ autobiography ‘Still with the music’, released this September, is published by Elliott and Thompson. He receives his official knighthood on Oct 6th and performs at The RAH on Oct 30th.
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Marylebone Road & Regent’s Park
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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 3
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Oxford Street
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C. The Cavendish 1. The Conran Shop 2. Paul Smith 3. Oliver Bonas 4. Le Creuset 5. Amanzi Tea