ThaiSmile Magazine 142 by ThaiSmile Magazine UK

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VOLUME 15 ISSUE 142 SEPTEMBER 2015

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ISSUE 142 FOUNDER / PRESIDENT Dr. Narisa Chauvidul - AW

CONTENT EDITOR Virunan Chiddaycha

ASSISTANT TO EDITOR Sopolnawitch Ponglamjiak

CONTRIBUTORS Pramaha V.Vajiramedhi Chamnongsri Hanchanlash Dr.Sarote Phornprapha Dr. Khanungnit Garnett Werachai Anuworakarn Manta Maythachatchaval Kitti Kaewhin Sakon Boonyakiet Kitty Vongprasert Sebastian Holmes Luke Farrell

WRITERS Anudee Siasakul Pornthip Satissarat Boonsong Chaletorn Adisak Phetsong Passamon Hall

MARKETING MANAGER Kadsuda Priyanu Suphavas Varamali

ART DEPARTMENT

OWNER ThaiSmile Media Limited

For all enquiries please contact

Unit7-9 Meridian Trading Estate Bugsbyâ&#x20AC;&#x2122;s Way Charlton SE7 7SJ Tel: 0845 388 1688 Fax: 0845 269 8709

SMILE

Content

ISSUE 142

06 SMILE CHEF 08 SMILE TASTE 10 SMILE MANGO TREE 14 SMILE SOCIAL 16 TALK OF THE TOWN 18 SMILE CHECK IT OUT 20 SMILE STORY 26 SMILE INTERVIEW 32 TWO TALK 34 SMILE THINK 36 SMILE TALK 38 SMILE LIFE 40 EATING OUT 46 GOING OUT 48 SMILE FAMILY 52 SMILE PROPERTY 56 SMILE SHORT STORY

SMILE

Chef

Sebby Holmes Co-founder and head chef @ Pestle London

VENISON WELLINGTON WITH CARAMELISED RED ONION GRAVY, ROASTED SEASONAL MUSHROOMS & PANCETTA. By Sebby Holmes , founder and head chef at PESTLE LONDON

Venison used to be a strictly seasonal, expensive meat

Right so we have Venison wellington, a deliciously rich,

however it is now more widely available, as it’s com-

gamey meat wrapped within a light, fluffy, buttery puff

monly farmed. Although still at the expensive end of the

pastry – now what next? What’s our perfect accompani-

meat market; it’s lean, close-textured, dark, moist meat

ment for this tasty dish?

and distinct gamey flavour is truly worth every penny. Venison is defined as ‘large antlered game’ (funnily

Yep, I’ve got it, mushrooms!! But not just any mushrooms.

enough my girlfriend also refers to me by this) and

For a dish with as much character as this you don’t want

therefore, as well as deer, it includes elk, caribou, moose,

to dress it up in crap clothes. Girolles, the Levis of the

antelope, bison, buffalo and me. Prime roasting joints

mushroom world and shiitake, the Gucci. Iron these up

tend to come from the leg (haunch), the loin and the

and put them on your wellington and I assure you, it will

saddle, while the fillet or boned loin provides steaks.

be turning heads left, right and centre.

If you don’t have the time or the patience to make your own puff pastry (I don’t blame you) you can buy it frozen

Now for the last element to complete this delicious dish,

from any good supermarket. However if you do find the

a sauce. We have buttery pastry, gamey venison, salty

time to give it a whirl (well done you) then I’m sure you

mushrooms; I think a light and sweet caramelised red

will absolutely love this dish. For me, there is nothing

onion gravy should bring all those flavours together.

better than making something completely from scratch,

Infuse this with some smoked pancetta and you would

once you conquer puff pastry – you can conquer any-

have to be some kind of weirdo not to be able to enjoy

thing. If it is your first time, please do let me know how it

this dish (except of course for vegetarians).

goes, I would love to know.

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Ing r e d i e nt s

M e t h o d (Serves 2, with spare puff pastry)

(For the puff pastry, makes

Firstly let’s get the hard bit

other two sides – this will

wrap it, making sure you

1.2kg)

out the way, the puff pas-

completely seal the butter

seal the meat within the

500g unsalted butter

try. Now follow these in-

within the dough like a

pastry, then leave to rest

structions to the word and

wrapped Christmas pres-

for 30 minutes. Lastly

you shouldn’t have any

ent. Lastly hammer the

brush the pastry with egg

issues, if you do please let

dough out a little with the

yolk and sprinkle with salt

me know. Puff pastry is a

rolling pin and roll it into

and pepper, mark the wel-

lengthy process but once

a rectangle just under 1cm

lington with diagonal knife

made it can be frozen for

thick. Brush off any excess

lines taking care not to cut

future use; I assure you

flour, fold it in by thirds

through the pastry. Cook

quality comes in making

(like you would a blanket),

until golden and crisp

things from scratch. Begin

then wrap it well and chill

(around 20-25 minutes for

by unwrapping the butter

for an hour. Lastly roll

medium rare) then remove

500g strong white flour 2tspn salt 150ml cold water 5 egg yolks 3tspn lemon juice -flour for rolling (For the wellington) 600g venison haunch, rolled into a large sausage shape using cling film

(be sure to keep the wrap-

and fold it in this way five

rest and serve.

venison

pers) and cut off 100g of

more times, spaced at one

Meanwhile make the

2 egg yolks, whisked to attach

butter to use in the dough.

hour long intervals, use as

sauce. Place the butter

Place the remaining butter

much flour as you need to

in a tray, then melt in the

between the wrappers and

stop the butter sticking,

oven on 180C, once hot

hammer it with a rolling

should it burst out – but

add the pancetta and

pin until it’s about 2cm

make sure to brush it off

roast for 15 minutes. Next

thick, roughly the same

the dough when making a

add the mushrooms and

size as the wrapper and

blanket fold. Finally wrap

continue to roast for a

malleable. Keep this cool

the dough well and use

further 20 minutes. At the

and aim to have it cold but

immediately or freeze for

same time fry the garlic in

pliable for rolling, not too

when you need it. This

hot oil until golden brown

soft (I know this is tricky

recipe makes more than

and fragrant, then add

but it needs to be mallea-

you need, if it takes this

the red onion and sweat

2 cloves, garlic, diced or

ble enough to roll, whilst

long why not?

crushed

(around 5 minutes). Next

being cold enough not to

Now that the pastry is

add the soft brown sugar

melt into the pastry).Place

out the way, time for the

and balsamic vinegar and

the flour and salt in a bowl

wellington. Firstly heat the

cook until melted and

then get your hands stuck

oven to 180C. Unwrap the

beginning to caramel-

in to rub in the butter. Mix

venison and cover in olive

ise. When ready add the

the water, yolks and juice,

oil, salt and pepper the fry

redcurrant jelly and beef

add this to the bowl and

in a dry pan on a high heat

stock and continue to

gently knead into a dough.

briefly to seal the meat (be

simmer until a light pour-

Once complete, wrap it

sure to keep it raw in the

able consistency. Once

and chill in fridge for half

centre), remove from pan

mushrooms and pancetta

an hour. Next lightly flour

and chill for 30 minutes.

is ready finish the gravy

the worktop and roll the

Roll out enough puff pas-

by adding the roasting

dough out to just under

try to wrap the meat into

juices from the tray. Serve

1cm thick. Place the butter

a rectangular shape then

the wellington upon the

slab, unwrapped and pull

place the venison in the

mushrooms and pancetta

the sides up and over it so

centre, use a little flour on

with a friendly dose of the

they overlap in the middle,

the worktop if necessary.

gravy and enjoy.

and seal them together

Brush the egg around the

with a little water. Then

edges of the pastry and

do the same with the

the meat, and then tightly

-puff pastry, enough to wrap

pastry -a little olive oil -Malden salt and cracked black pepper (For everything else) 40g girolles, cleaned with a brush and chopped into thick chunks 40g shitake, cleaned and chopped into thick chunks 60g diced smoked pancetta

2 thinly sliced red onions 300ml beef stock 50g soft brown sugar 2 heaped tbspn, redcurrant jelly 20ml balsamic vinegar -olive oil for cooking 20g unsalted butter

See you next time !

SO MUCH TO SMILE ABOUT 7

SMILE

IF I CAN MAKE IT HERE… I CAN MAKE IT ANYWHERE… By Chef Kitty Vongprasert

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Sriracha

Buffalo’s Wings Saying hello from the Big Apples as promised with ya’ll from last issue. I had a great time here and visited lots of places, including Niagara Falls, the home of the legend ‘Buffalo’s wings’. The original would be glazed with choices of honey mustard, BBQ or hot sauce and served with blue cheese dip plus celery sticks on the side. As this city is the metaphor of the ‘melting pot’ of all cultures and races, so as food. Asian cuisines such as Korean, Japanese, Vietnamese and of course Thai are very trendy over here. I was very fortunate to have had many chances to visit culinary establishments in New York, and everywhere I went, there it was, the famous Sriracha sauce proudly placed on the table, the sauce took this town by storm! The range goes from Sriracha popcorn, Sriracha cookbook, Sriracha Mayo and even Sriracha Ketchup! This is my take on Buffalo’s wings inspired by this famous sauce. Ingredients 20 3 cups 1 tbsp.

Chicken Wings Vegetable oil for deep-fried Sea salt

to s erve : 2 tbsp. 3 tbsp. 1 tbsp.

Roasted sesame seeds Japanese Mayonaise Sriracha sauce Celery Stalks

I ng redi ents ( tos s i ng s au c e) 5 2 stalks 16 1 tsp.

Shallots (sliced) Lemongrass (finely sliced) Dried chilli Shrimp Paste

Method 1. Wash chicken wings with cold water, pat-dried with kitchen towel. Leave to marinade with salt for at least 20 minutes. 2. With pestle and mortar, crush white pepper, coriander stalks and garlic until smooth. Sauté the mixture with 1 tbsp. of oil over medium heat until aromatic. Add sugar, water, soy sauce and salt, simmer for 5 minutes until thicken, then add honey and Sriracha simmer for further 2 minutes until the sauce become thick and glossy. Set aside.

3. In heavy based deep pan (or if you have deep fat fryer…this will make your life a lot easier), heat vegetable oil to 180 degree centigrade, if you don’t have thermometer check the temperature by putting bread cube in, when it turns brown in 4 seconds the oil is ready for the chicken. Fry chicken wings in batches, 10 at a time until golden brown. 4. Toss the crispy-fried chicken wings in the sauce. Sprinkle with roasted sesame seeds. Serve with Sriracha mayo and celery sticks. SO MUCH TO SMILE ABOUT 9

SMILE

Mango Tree

CHI KITCHEN

SET TO DELIGHT BIRMINGHAM SHOPPERS

Chi Kitchen is a new Pan-Asian dining concept created

The menu has been designed by Group Executive Chef

by the owner of the acclaimed Mango Tree, Belgravia

Ian Pengelley, and includes unique and wide range of

restaurant launching in Birminghamâ&#x20AC;&#x2122;s Bullring later this

Pan-Asian dishes such as Pajeon - Korean omelette

month. It will offer an amazing dining experience for

with mixed seafood, Kaya Toast (with Singaporean

hungry shoppers to sample fresh, made to order sushi

coconut jam), Eggs Benedict-San, a classic dish with a

and other Pan-Asian delights for breakfast, lunch and

Japanese twist and Wasabi king prawns. The restaurant

dinner- as well as a Champagne bar to relax in after a

has been designed by Harrison to create a relaxed,

long day of retail therapy.

casual dining space using stylishly contrasting materials, including; marble, concrete, copper, oak and leather. Furthermore, different seating levels, from the high stools at the dining counter to the lower level, deep booths, mean guests can choose between more intimate or open dining experiences.

10 THAISMILE 142

Eddie Lim, owner of the acclaimed Mango Tree, Belgravia restaurant and Chi Kitchen said: “We are absolutely delighted to be launching our first restaurant in Birmingham. This city has a fantastic and diverse culinary heritage and collaborating with Debenhams has meant we’ve been able to create a superb venue in the heart of the city’s busiest shopping centre. We will offer customers a range of explosive Pan-Asian flavours and all of our dishes are Halal.” Mark Jordan, Director of Space Planning, Debenhams added: “We are delighted to be enhancing our dining offer, it represents a significant strategic move for the business. Our customers like having a choice of in-store *All customers spending £40 or more on Health and Beauty products in Debenhams will get a free glass of Champagne when they spend £18 at Chi Kitchen* (Offer valid from 24th September until 31st October)

dining and by partnering with a fantastic, unique brand such as Chi Kitchen we are making great food and drink part of the Debenhams shopping experience. We are very proud to be working exclusively with Chi Kitchen on this new concept and are look forward to introducing it to our customers in the coming months.”

www.chikitchen.co.uk

SO MUCH TO SMILE ABOUT 11

SMILE

Social

THAI-EU SUFFICIENCY ECONOMY TRUST 1ST CHARITY GALA 22 สิงหาคม 2558 โรงแรม Copthorne Tara, Kensington

12 THAISMILE 142

MSc Marketing • • • • • •

MSc Business Intelligence and Social Media MSc Human Resource Management MSc Management (with work placement) Masters of Laws LLM International Commercial Law LLM International Intellectual Property Law

Business School:

• MSc Behavioural Economics in Action • MSc Financial Management • MA Human Resource Management • MA International Business Management • MA Marketing Management School of Law: • MA International Relations • School of Science and Technology

Best University for Student Retention • • • • • •

International Foundation Certificate Pre-Masters MSc Accounting and Finance MSc International Management MSc International Management with Finance MSc Marketing

Accounting, Finance and Banking Art and design Computer Animation MA Art and design Computer Animation MA Business information technology IT & Strategic Innovation MSc

SMILE

Social

10TH AMAZING THAILAND FESTIVAL 29-31 สิงหาคม 2558 สถานทูตไทย กรุ งลอนดอน

THAISMILE SUPERMARKET สถานเอกอัครราชทูตฯ ร้าน Chuanglee สํานักงานผู ้ดูแลนักเรียนไทยในอังกฤษ การท่องเที่ยวแห่งประเทศไทย (ททท) ร้านนิวลูนมู น บริษัทการบินไทย ไทยสแควร์ (Trafalgar Square) วัดพุ ทธปทีป ร้านพญาไท WestEast Travel ร้านศรีราชา EastBourne ร้าน Charm at Kunk Street 14 THAISMILE 142

Thaimarina Restaurant EastBourne ร้าน Heron ร้านภัทรา (สาขา โซโห) ร้านตลาดไทย ร้านตะวันนา Wing Yip THAI RICE (Fulham) THAI RICE (Portobello) ร้าน Loon Fung ร้าน Sam Ping (Cambridge) Criketers (Cambridge) Copthorne Tara Hotel London Thai Square Putney Bridge

SMILE

Social

ATBUK 29 กรกฎาคม 2558 สถานทูตไทย กรุ งลอนดอน

SO MUCH TO SMILE ABOUT 15

TALK

of the Town

HELLO! สวัสดีผู้อ่านไทยสไมล์ท่ีรักทุกท่านค่ะ ฉบับนีม้ าพบกับนกหวีดอีกครัง้ กับข่าวเล็กๆ น้อยๆ ที่มาเล่าสู่กันฟังนะคะ

16 THAISMILE 142

Simply fill out the entry form available in store or download it at www.facebook.com/sopinternationalltd and send along with an original PET product barcode or 6X250ml Tetra pack barcode from any VITASOY or VITA products to enter! Competition closes the 31st of August 2015. * Terms & Conditions apply, Louis Vuitton Voucher is worth ÂŁ800, bag used for illustration purposes only. Prizes are not transferrable and there is no cash alternative. For more information please visit www.sopinternational.com

SMILE

Check It Out

DON’T MISS THIS MONTH เรื่อง: Poon SAP

Covent Garden, London WC2E

‘HEARTBEAT’ IN COVENT GARDEN

Yorkshire Museum, Museum Gardens, York, North Yorkshire, YO1 7FR

OPEN HOUSE LONDON 2015 19 - 20 SEP 2015

BIRMINGHAM WEEKENDER 25 - 27 SEP 2015

ooo

6 -7 OCT 2015

RHS Lindley Halls, Elverton St, SW1P 2PE 18 THAISMILE 142

NOW - 27 SEP 2015

RHS LONDON HARVEST FESTIVAL SHOW

SMILE

Story

แง่คิดดีๆ

จากเพื่อนที่จากไป เรื่อง : Daniel Gideon

20 THAISMILE 142

SO MUCH TO SMILE ABOUT 21

22 THAISMILE 142

Vietnamese street food

WE ARE HIRING! Head Chef Line Chef Kitchen Assistants

We currently have vacancies across our restaurants in London, Leeds, Manchester and Birmingham. For more information or to submit an application please email : jobs@phocafe.co.uk or call: 07834 063 433

www.phocafe.co.uk

244 Vauxhall Bridge Road, London, SW1V 1AU

+44 (0)207 420 7350

We also have special fares to Thailand on many other airlines!!!

Praveena@masterfare.co.uk

British Airways

Direct to Bangkok 23KG bag allowance +23 KG hand-luggage

Travel:

from

now - 09 Dec ‘15

£498

15 Apr - 15 Jun ‘16

from

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Thai Airways Direct to Bangkok 30 KG Travel: 25th Oct - 15 Dec ‘15 from

£476 Eva Air Direct to Bangkok 20 KG

Gulf Air

Travel: 26th Oct - 15 Dec ‘15 from

£471

Bangkok via Bahrain 30 KG Travel: Now - 13 Dec ‘15 or 25 Dec ’15 - 30 Jun ‘15

Emirates

from

£430

Bangkok via Dubai 30 KG Travel: Now - 10 Dec ‘15

from

£473 Etihad Bangkok via Abu Dhabi 30 KG Travel: Now - 13 Dec ‘15

from

£439

MasterfareThailand Like us to view the latest ight o ers! Masterfare: A Division of Statesman Travel Prices are subject to availability. Terms & Conditions apply. Please note all fares are not guaranteed until time of ticketing

SMILE

Interview

THE RISING STAR TOMMY HATTO เรื่องและภาพ poonsap

26 THAISMILE 142

ผมคิดว่าโทนี่ จา นัน้ เป็นแค่จุดเริม่ ต้นของคนไทยที่ได้ไปมีบทบาทในฮอลลีวูด และตัวผมเองที่กําลังจะก้าวเข้าไปสู่โลกของการทํางานในระดับนัน้ ผมอยากจะเป็นคนนึงที่เดินเข้าไปด้วยความภาคภูมิใจในความเป็นไทยของเราครับ

ตอนผมเด็กๆ ผมต้อง ดิ้นรนต่อสู้กับตัวตน ของตั ว เอง เพราะ ผ ม ไ ม่ ค่ อ ย เ ชื่ อ มั่ น ในตั ว เอง แต่ ต อนนี้ ผมกลั บ มาเชื่ อ มั่น ใน ตั ว เองมากขึ้ น ผม ยอบรับกับตัวตนของ ผมที่แท้จริง และนัน่ ก็ ่ มอยากบอก คือสิง่ ทีผ ไม่ ว่ า คุ ณ เป็ น คนไทย ลูกครึ่งไทย หรือไม่ว่า คุ ณ จะมาจากที่ ไ หน ในโลก ขอให้คุณภูมิใจ ในความเป็ น ตั ว เอง มากๆ เพราะนัน่ คือสิง่ ที่ ทํ า ให้ คุ ณ แตกต่ า ง จากคนอื่ น ๆ และไม่ เหมือนใคร...

SO MUCH TO SMILE ABOUT 27

คนที่เป็นแรงบันดาลใจสําคัญของการเป็นนักแสดงของผมคือ Paul Walker ผมติดตามดูหนัง Fast and Furious ตัง้ แต่เด็กๆ ที่ Paul Walker แสดงนํา แล้วเมื่อโตขึน้ ผมก็มีโอกาสได้รู้จัก Paul Walker จริงๆ ผมยังเคยมีเขาอยู ่ใน Skype ของผม ตัวจริงเขาเป็นคนที่นิสัยดีมาก เป็นคนที่จริงใจและติดดิน

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SO MUCH TO SMILE ABOUT 29

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SO MUCH TO SMILE ABOUT 31

TWO

Talk

CLARE’S LAW THE DOMESTIC VIOLENCE DISCLOSURE SCHEME เรื่อง : ชมรมเพื่อนหญิงไทยในสหราชอาณาจักร

32 THAISMILE 142

Image : Christian Battaglia

SO MUCH TO SMILE ABOUT 33

SMILE

Think

ทุกข์ คือ

เมล็ดพันธุ ์แห่งความสุข เรื่อง : พระมหาวุ ฒิชยั วชิรเมธี ภาพ : 123rf

อาตมาชอบรับประทานทุเรียน แต่เพิง่ มาชอบได้ไม่นานนี่เอง ก่อน หน้านัน้ ไม่เคยคิดจะสนใจผลไม้ชนิดนี้ เพราะรู้ดีว่าเปลือกไม่สวย กลิน่ แรง แต่ตอ่ มาเมือ่ มีเหตุให้ตอ้ งรับประทานทุเรียนอยู ค่ ราวหนึ่ง โลกทัศน์ท่วี า่ ทุเรียนไม่นา่ รัก ไม่อร่อย ก็เปลี่ยนไปอย่างสิน้ เชิง ทุก วันนี้ ถือว่าญาติดีกับทุเรียนอย่างยิง่ เห็นที่ไหน เป็นต้องยิม้ ให้ เพราะตระหนักรูอ้ ยู แ่ ก่ใจแล้วว่า ลึกลงไปจากเปลือกผิวขรุ ขระและ มีหนามแหลมนัน้ ได้ซ่อนไว้ซ่ึงโอชารสแสนวิเศษ

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SO MUCH TO SMILE ABOUT 35

SMILE

Talk

ระเบิดไม่ลูกแรก และไม่ลูกสุดท้าย เรื่อง : บุ ญส่ง ชเลธร ภาพ : 123rf

การวางระเบิดกลางกรุ งเทพฯ ที่คร่าชีวติ ประชาชนไทยและ นักท่องเทีย่ วรวมทัง้ บาดเจ็บอีกกว่าร้อยคน เป็นเหตุการณ์ ทีห่ ลายคนไม่คาดฝั น ยิง่ วันรุ ง่ ขึน้ ตามมาด้วยการปาระเบิด ใส่สะพานสาทรซํ้าเข้าไปอีก ด้วยหวังจะทําลายชีวติ ผู บ้ ริสทุ ธิ์ ให้มากขึ้น จะได้ปั่นป่ วนและน่าสะพรึงกลัวหนักขึ้นไปอีก เพื่อผลการทําลายภาพลักษณ์ประเทศและการท่องเที่ยว ให้ย่อยยับ

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SO MUCH TO SMILE ABOUT 37

SMILE

Life

เดินทาง เรื่อง : คุณหญิงจํานงศรี หาญเจนลักษณ์

38 THAISMILE 142

เจเจมีธุระต้องเดินทางต่างประเทศบ่อยมาก ด้วยความรู้สึกผิดที่จะทิง้ ข้าพเจ้าไว้บ้าน ไปไหนจึงเอาไปด้วย เหมือนแมวอ้วนๆ ที่คาบหนูคู่ใจร่องแร่งไปโน่นนี่ไม่หยุ ดหย่อน

SO MUCH TO SMILE ABOUT 39

SMILE

Eating Out

มือ้ มหัศจรรย์ลาํ ้ เหลือ... เหนือจินตนาการ กับร้าน

BELMOND LE MANOIR AUX QUAT’SAISONS เรื่องและภาพ : Manta

40 THAISMILE 142

Raymond Blanc เ จ้ า ข อ ง โ ร ง แ ร ม BELMOND LE MANOIR A U X QUAT’SAISONS แ ล ะ เ ช ฟ ป ร ะ จํ า โรงแรม

SO MUCH TO SMILE ABOUT 41

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SO MUCH TO SMILE ABOUT 43

Raymond Blanc Chef / Patron

BELMOND LE MANOIR AUX QUAT ’ SAISONS Text/Photos: Manta

There are some 5000 quintessential English “Country

from his very personal, professional but extremely down

House Hotels” in the UK which offer luxury accommoda-

to earth approach to service. This is also apparent when

tion with a restaurant usually set in acres of rolling coun-

it comes to the production and serving of the wonderful

tryside with excellent views of our “green and pleasant

food in the restaurant.

land” These hotels offer varied levels of comfort and

I first visited the restaurant in 2003 and on numerous

standards of cuisine and for the most part are usually a

occasions since and can honestly say that the standard

pleasant place to visit.

and consistency of both food and service is quite simply

Then there is “ Le Manoir aux Quat ‘ Saisons “ a 5

the best I have ever had. The food is not fussy french

Star luxury hotel situated in the picturesque Oxfordshire

fine dining, nor is it offered with trendy chemical crea-

village of Great Milton. Le Manoir represents a life long

tions, but rather, it lets the ingredients on offer speak

dream of Chef / Patron Raymond Blanc to ‘ create a hotel

for themselves. His passion and attention to detail is

and restaurant in harmony where my guests would find

shown in every dish and for a self taught Chef his genius

perfection in food, comfort, service and welcome ‘. The

manifests itself by not only holding 2 Michelin stars for

dream began in 1972 when Raymond, newly arrived from

over 30 years, being awarded numerous awards including

France, while working as a waiter at the Rose Revived

the Relais and Chateaux Purple Shield, but mostly having

restaurant in Whitney stood in for the chef when he

trained more than 28 Chefs who have since left only to

became ill. Raymond took over and within 2 years had

be awarded over 30 Michelin stars between them, quite

gained entry into the Michelin Guide. and the rest as

incredible.

they say is ‘ history ‘. He soon went on to open his first

As you now realise that this wonderful place is in my

restaurant Quat ‘ Saisons in Summertown on the out-

humble opinion, probably the No 1 hotel restaurant in

skirts of Oxford in 1977 and then moved to Le Manoir in

the UK, it is also probably one of the most expensive. all

Great Milton in 1985 where he was awarded two Michelin

I can say that if you are looking for somewhere really re-

stars which he has retained for the last 30 years.

ally special for that very very important celebration then

The majority of guests either staying at Le Manor or

if need be, put dining out locally on hold for a month or

dining in the restaurant all agree the quality and per-

two and save the money to invest in a visit to Le Manor

sonalisation and attitude from all the staff is exemplary.

aux Quat ‘ Saisons. I assure you won’t regret it as it is

Having met Raymond it is obvious that this ethos stems

‘To Die For ‘.

44 THAISMILE 142

GOING

Out

10 สิงน่าทําเมื่อไปเที่ยว ่

“น่าน”

เรื่อง : จิตรกัญญา อมรนพกุล ภาพ : oun sirichote

46 THAISMILE 142

SO MUCH TO SMILE ABOUT 47

SMILE

Family

BRUNEL’S SS GREAT BRITAIN เรื่องและภาพ : Passamon Hall

48 THAISMILE 142

SO MUCH TO SMILE ABOUT 49

50 THAISMILE 142

SO MUCH TO SMILE ABOUT 51

SMILE

Property

เรื่อง : สุระศักดิ์ เหลาพรม EMBED MSGraph.Chart.8 \s

52 THAISMILE 142

SO MUCH TO SMILE ABOUT 53

54 THAISMILE 142

SMILE

Short Story

56 THAISMILE 142

“พลอยใส พิมสวย” เรื่อง :พรทิพย์ สาทิสสะรัต ภาพประกอบ สกล บุ ณยเกียรติ

SO MUCH TO SMILE ABOUT 57

58 THAISMILE 142

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