Press Coverage Report for November 2017 by The Savoy London

The Savoy Media Highlights November 2017

The Savoy Rooms and Suites Media Highlights

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BOUT 150 years ago something remarkable happened across Europe and America. A few daring entrepreneurs – many of them Swiss – decided that our big cities needed grand hotels. There had been commercial hotels and city inns for centuries but they were often disreputable, places where a lady would never set foot and a gentleman would have to be on his guard against thieves, prostitutes and drunkards. The grand hotel was a very different idea. It would be just as respectable as your own home and as luxurious as any palace. In fact when the Adlon in Berlin was completed it proved to be so luxurious that the Kaiser kept a suite of rooms there for his guests because it put the Hohenzollern Palace to shame. We’re used to the concept of grand hotels now – places such as the Dorchester and Savoy in London, the Ritz in Paris and Rafﬂes in Singapore – but in the 1860s the idea seemed risky. Why turn a place where you stayed if you had no friends or relatives in town into the most expensive and comfortable building ever seen?

Initially people thought the pioneers of these grand hotels mad. They cost too much to build and were too expensive to stay in. One of the greatest hoteliers, the mighty Cesar Ritz, did literally go mad with worry and ended his days in a sanatorium refusing to speak to anyone. The owners and general managers of this new breed of hotel were indeed obsessives, rarely sleeping, going round at midnight checking for dust, running up massive debts on ﬂowers, chandeliers and ﬁne china and worrying how to anticipate their guests’ every wish. But the gamble paid off. These days a grand hotel in a European or American city is not just the best place to stay, it’s very often one of the main sights of that city. As a lifelong hotel enthusiast I’ve been tracing the history of 50 of these establishments and discovered remarkable stories of their survival against all the odds. Many grand Victorian hotels cost so much to open that – like the Langham in London – they went bankrupt within a few months. Several – such as the Kaiserhof in Berlin – burned down almost immediately and had to be rebuilt. Most were damaged in two world wars and were lucky to escape demolition in

the modernist 1960s but, remarkably and delightfully, the majority did survive to this day.

HOSE in Europe also survived German occupation because the Kaiser’s army and Hitler’s Wehrmacht invariably stayed in the best places. In 1940 Nazis took over the Ritz in Paris, lodging Hermann Göring in rooms vacated a month earlier by Winston Churchill. They also took over Le Meurice. This, the oldest purpose-built hotel still operating in Paris, was where General Dietrich von Choltitz was staying when he ignored Adolf Hitler’s command that Paris should be blown up. Instead von Choltitz surrendered in his suite to the Free French. The Nazis also took over the beautiful Hotel Bristol in Warsaw, owned by the famous pianist Paderewksi. As they marched in, a Polish ofﬁcer leapt up and shouted “I will never surrender!” and shot himself in the head. And they commandeered the Grand Bretagne in Athens, informing the manager that the bill for their accommodation should be

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The Savoy Food and Beverage Media Highlights

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Going Out › Restaurants

Simpson's-in-the-Strand: The King is dead, long live the King Simpson's subtle changes run surprisingly deep, writes David Ellis, and it nally lives up to its grand reputation DAVID ELLIS | 2 days ago |

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Simpson's-in-the-Strand: The King is dead, long live the King | London Evening Standard

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Years and years before I knew him, a friend of mine invited some mates over for a party. They drank till they passed out, as his parents were away and that’s the law for teenagers. One blacked out early, so the others, conﬁdent of their moral duties, grabbed the nearest markers and set to work. Artfully, they left his face a constellation of cocks. Our boy Bratwurst awoke the next day before the others with the horrid realisation he was very, very late. Grabbing a jacket, borrowing a tie, he rushed from the house without so much as a glimpse of his spectacularly schlonged self. So it was he turned up at Simpson’s-In-The-Strand for lunch with his parents.

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turned up at Simpson’s-In-The-Strand for lunch with his Circulation: parents. 17,475,971 After double checking the list and conceding that yes, there was a reservation under that name, the maître d' began walking him to his waiting mother and father. "One second," said Johnson, "I must nip to the loo." He galloped up the stairs to the hall of mirrors that is the Simpson’s urinals. There came an anguished scream, frantic scrubbing with soap and the immediate conversion to Christianity with its plethora of prayers. God, not busy with anything else, put in a miracle. Back in the hall, our red-faced friend catches the eye of the maître d', who remains wordless and seats this born victim at his parents' table. “I’m afraid,” goes the maître d', savouring a pause, “We’ve just run out of the sausage.” 11/20/2017

Simpson's-in-the-Strand: The King is dead, long live the King | London Evening Standard

https://www.standard.co.uk/goingout/restaurants/simpsonsinthestrand-review-the-king-is-dead-long-live-the-king-a3694026.html

Spruced up: the refurbishment has been subtle

I love this not only because it’s absolutely true, or even because it allows me to use the only thing I really learned in school – dick metaphors – but because it's affirmation that Simpson's has seen everything. It's somewhere where nothing surprises, where no-one is shaken or caught off guard. Someone ran in with schoolboy wisdom all over his forehead? Hardly new to us, sir. The place has been going since before the Metropolitan Police existed: it has all the stories, it could talk for days. Trouble is, it acquired a reputation of housing the kind of wealthy geriatrics in search of a “proper Sunday roast” (no bloody foreign muck) and masochistic tourists who take great pleasure in eating scrubbed up canteen fare in order to pronounce English food as dire as ever. Truth be told, Simpson’s only just shuffled to the end of 2016, the walking stick wobbling and the glory days getting hard to believe. Everything creaked, especially the waiters.

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to the end of 2016, the walking stick wobbling and the Circulation: glory days17,475,971 getting hard to believe. Everything creaked, especially the waiters. Thank God they’ve plugged some money in. The renovation work is subtle, but it’s there: they might have repainted on the cigar stains back on – conservatism with a small 'c' taken the nth degree – but everything else is thoroughly freshened up. The room is better laid out, no longer resembling a boarding school dining hall, has dashes of colour throughout, red leather chairs replacing those awful sets that would have oﬀended your grandma. It is brighter, warmer. It feels like it's actually trying to charm. Whereas before its aristocratic airs The were crumbling country house, Savile Row Simpson's-in-the-Strand: King all is dead, long live the King | London Evening Standard suits with holes in, now it feels monied – and somewhere those with money might actually go.

11/20/2017

https://www.standard.co.uk/goingout/restaurants/simpsonsinthestrand-review-the-king-is-dead-long-live-the-king-a3694026.html

English classics: the restaurant still serves traditional British comfort food, like this smoked haddock pie, but they are now more elegantly done than before (James Bedford)

The refurb has spilled into kitchens and onto the Bill Of Fare (the word ‘menu’ remains too exotic). The food is night and day over what it was a year ago: almost incomparable. Whereas before it was solid, stodgy stuﬀ, the ugly oak wood of the food world, now there is some artful thinking in the dishes, things are lighter, more carefully presented. Pairings have an obvious sense of balance. The Dorset crab salad with Granny Smith apple is a marvel in the miniature jenga mold, pale ﬂakes of crab topped with tiny beams of glistening green apple, the freshness crisp and clear but with a touch of heft about it thanks to caramelized walnut.

what we see in our times of need: for me, apparently, “it isFunny lipstick pink 28-dry-aged beef swaddled in mushrooms and crust

Beef Wellington can often be a touch dull – oh come on, it’s true – but this one

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clear but with a touch of heft about it thanks to caramelized walnut. Circulation: 17,475,971

“

Funny what we see in our times of need: for me, apparently, it is lipstick pink 28-dry-aged beef swaddled in mushrooms and crust

Beef Wellington can often be a touch dull – oh come on, it’s true – but this one made such an impression I still find myself having visions of it when collapsing through the final minutes on a treadmill. Funny what we see in our times of need: for me, apparently, it is lipstick pink 28-dry-aged beef swaddled in mushrooms and crust. The famous carving trolley was a sad sight on my last trip, tarnished and dull like old medals in a drawer, wheels as wonkey as a supermarket trolley; now it has been buffed up and gleams and its treasure, Scottish beef or Welsh lamb, glows red, its smell rushing up and across the dining room, turning heads just in time for 11/20/2017 Simpson's-in-the-Strand: The King is dead, long live the King | London Evening Standard the theatre of carving. The wine list which matches this is all kinds of better, too: before it was an https://www.standard.co.uk/goingout/restaurants/simpsonsinthestrand-review-the-king-is-dead-long-live-the-king-a3694026.html encyclopedia of French vintages, not much of anything else and so thick and heavy it required a small helicopter to airlift it to the waiting table. Now it is slender, smarter, with wine from the world over. No longer are things being done the old way "because that's how we've always done it." Instead, someone is thinking. What's happened is not a radical re-imagining of Simpson’s-In-The-Strand. It does not tear up its history, pack away its chess sets and brush aside the history. This is just the new edition. It’s still the same old Simpson’s, but living up to its legacy of Wodehouse, Dickens, Disraeli and all the others. Simpson’s had not been what it should have been for… well, years and years now. I can't say this somewhere at the cutting edge of food, or even that it's anything close to being modern. But who wants that from this place? The food is good, the wine is good, and the service is, by all accounts, better than it's been in decades. Finally the old Simpson's is back: the King is dead, long live the King. My friend will have to throw another party. I’ll bring the marker pens. 100 Strand, WC2R 0EW, simpsonsinthestrand.co.uk More about: | Simpsons | Famous London Restaurants | Restaurant Reviews Reuse content Sponsored Links by Taboola

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Drinks at High-End Hotel Bars — Hold the Booze By SHIVANI VORA OCT. 30, 2017

Renowned hotel bars — the American Bar at the Savoy Hotel in London, for example, or Bemelmans Bar at the Carlyle in New York — are often well-regarded for their innovative cocktails. Today, creative nonalcoholic concoctions are catching on — most notably in London, Paris, New York and Los Angeles. Just don’t call them mocktails. “I consider our nonalcohol cocktails to be as complex and as important as our ones with alcohol and refer to them simply as cocktails,” said Ryan Chetiyawardana, the founder and owner of Dandelyan, at Mondrian London at Sea Containers hotel,which offers four nonalcoholic drinks. “Mocktails, on the other hand, have a negative connotation. They tend to be overly sweet and an afterthought at bars.” There’s the Bradsell, for example: a combination of cold-brew coffee, malt caramel and chai spices such as cinnamon and ginger. Another option is the Apple Sourz-Less: The base is a nonalcoholic distilled spirit called Seedlip Garden, a blend of peas, hay, spearmint, hops, rosemary and thyme; it also includes fresh peas, pressed apples, rye flakes and capillaire syrup (a mix of fern, pine and orange blossom). The bar sells an average of 50 to 100 nonalcoholic cocktails a day, and this number is only growing, according to Mr. Chetiyawardana. “The people ordering

https://www.nytimes.com/2017/10/30/travel/non-alcoholic-cocktails-mocktails-bars-london-new-york-paris.html

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Drinks at High-End Hotel Bars — Hold the Booze - The New York Times Circulation: 915,865

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them aren’t necessarily teetotalers,” he said. “They’re often drinkers who want to take a night off from alcohol but still want to go out and socialize.” The American Bar, at the Savoy, offers five nonalcoholic cocktails, and all use another Seedlip product called Seedlip Spice, a blend of allspice berries, cardamom, oak and lemon and grapefruit peels. One example, which they refer to as the Art Deco, also includes citric acid, eucalyptus, peppermint syrup and soda water. “We’re open all day and were seeing that our customers increasingly didn’t want to drink alcohol midday, so I tried to give them some equally appealing alternatives,” said Erik Lorincz, the American Bar’s head bartender. Generally, these nonalcoholic drinks are less pricey than regular cocktails. At the American Bar, for example, prices for alcoholic cocktails start at £18 (about $24) each the nonalcoholic ones are £11.50. At Bemelmans, the difference is even more stark: nonalcoholic options are $12, compared with $21 to $26 for cocktails. Mr. Lorincz and several other hotel bartenders said that Seedlip, a relatively new London-based brand, has inspired them to pay more attention to their virgin cocktails because the two variations of the spirit are made with flavorful, highquality ingredients and match the sophistication of a top-shelf liquor. In addition to Dandelyan and the American Bar, Seedlip cocktails are available at almost 100 notable hotel bars, including the Rivoli Bar at the Ritz London, the Nomad Bar at the Nomad Hotel in New York, Le Bar at Four Seasons Hotel George V in Paris and the Walker Inn at the Hotel Normandie in Los Angeles. Seedlip’s founder, Ben Branson, said that he created the spirits because he doesn’t imbibe but likes spending time in vibrant bars. “I love the bar scene, and I often had a hard time finding a drink to enjoy at many of the bars I went to,” he said. Well-made nonalcoholic cocktails impart the same feeling of relaxation as ones with alcohol, said Philip Duff, the education director for the New Orleans festival Tales of the Cocktail. “An artistic drink is an artistic drink whether it has 11/1/2017

alcohol in it or not, and both will chill you out,” he said. Hotel bars are the ideal Drinks at High-End Hotel Bars — Hold the Booze - The New York Times

setting for serving virgin drinks, he said, because compared with other bars, they tend to have bigger spending budgets and access to more ingredients, which the

https://www.nytimes.com/2017/10/30/travel/non-alcoholic-cocktails-mocktails-bars-london-new-york-paris.html bartenders can use to craft creative drinks.

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The 127-year old American Bar at the Savoy is a venue of considerable historical importance, but rumors suggested that Dandelyan, the modern botany-themed bar at the Mondrian, would come out on top. It didn't. Instead the American Bar took the title of World's Best Bar for the first time in its history. This was unexpected as it defies received wisdom that classical bars should stay classical, the fond memories of yesteryear anchoring them in a place in time and guaranteeing a loyal clientele. But against a worldwide cocktail movement that now evolves at rapier speed, classicism can appear complacent. For bar manager Declan McGurk and head bartender Erik Lorincz, the American Bar becoming a cocktail museum is their favorite worst nightmare. "Four years ago when we came 20th in the World's 50 Best Bars, we took it as feedback -- it suggested to us that our bar wasn't as engaging as it could be, particularly when you have a big head start with the name Savoy," explains McGurk, sitting alongside Lorincz, in the famous window booth of the art-deco-inspired American Bar.

"The next day we had a meeting and we decided quite quickly that the history of the American Bar is important but we're talking about it too much. "We needed to start innovating and thinking beyond the story of the famous former head bartenders. "Our history is like no other but the key to honoring this is to not just recycle stories, but write some ourselves," says McGurk.

To appreciate this departure, you must take into account the bar's history. The American Bar sprung up among many of its type across Europe at the introduction of transatlantic travel in the late 19th and early 20th centuries. At the heart of one of London's best hotels on the Strand, it became a bastion for global tourists, the moneyed and the famous. Guests had exacting standards, and as a result, the bartenders that satisfied their liquid needs grew in reputation too. Ada Coleman, who joined the bar in 1903, was an icon of her time, famously creating classic gin cocktail the Hanky Panky. When she hung up her white coat, Harry Craddock was her successor. He too was the cocktail man of his generation -- his signature drink being The White Lady.

Craddock created more than 250 drinks in his time, and importantly, he wrote them down. "The Savoy Cocktail Book" -- a compendium of classics from either side of the Atlantic - is one of the most important works in the drinks industry and its home is the American Bar. It became the handbook for every head bartender that proceeded Cradock, until Lorincz arrived in late 2010, ushering in a new era.

The Slovakian, young and driven, had come straight from the relaunch of The Connaught Bar -another top-rated London venue -- and brought with him the knowledge of how modern hotel bars can work. Though Lorincz is a skilled bartender, a world-class bar isn't just about drinks -- it's about finely tuned hospitality. Enter host-extraordinaire Declan McGurk.

In the modern cocktail world, the menu is the flag bearer of a bar's ambition. "To be a classic hotel bar doesn't mean that you just have to remake old cocktail recipes but instead look forward," says McGurk. "The menu launch of 2014 marked the 125th anniversary of the hotel. It also marked the move away from the listing of American Bar classic cocktails in the menu. "The Savoy Cocktail Book is still very much alive and we love to make these drinks, but from a menu point of view we had to write something truly appealing and engaging to the guests." The new drinks called on unusual ingredients, modern techniques but still managed to tell the stories of the hotel through its 125 years. McGurk and Lorincz were just warming up -- their menus became more and more ambitious. "In 2016 we launched the London menu, which took the weird and wonderful of London and brought those stories to life by cocktails. "The highlight of this was the making of our silent movie, 'Pickering Place,' which is a short film creatively telling the story of the cocktail." Starring McGurk and Lorincz, the black and white film told the story of two bartenders competing for the affection of a young lady and was presented to guests via an iPad.

The pair's performance was good and has apparently won praise from Hollywood actors who've watched the film at the American Bar.

The London menu was followed up by "Coast to Coast" this year -- an exploration of the country through drinks. The pair traveled the length and breadth of the UK, finding inspiration from locations that would form chapters in the menu -- the Garden of England (Kent), Art Deco London, Sherwood Forest, the Pennines and Edinburgh. The drinks spoke of their inspirations, but also combined exotic ingredients and Lorincz's forward thinking techniques. Mezcal, birch liqueur pink peppercorn honey, egg white, fresh lime, eucalyptus, acorn -- this is not the kind of description you expect to see in the menu of a classic hotel bar, but things have changed. "We're writing the next chapter of the American Bar's history," says Lorincz. Hamish Smith is an award-winning international drinks journalist, working across bartender title Class Magazine and Drinks International. He's also the European Chair of Academy for the World's 50 Best Bars.

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Trending Eclairs O

n the pavement outside Maître Choux pastry shop in South Kensington, London, there is a gaggle of people taking pictures of the product in the window: row upon row of éclairs. They are the only thing Maître Choux stocks, which might seem as niche as a butcher selling only sausages. But the two owners of this pastry shop have hit upon a winning formula since they opened two years ago in this Gallic corner of London. A mere ﬁve inches long, each éclair is extravagantly and intricately decorated, luring the amateur snappers. “These are like small jewels,” says Jeremie Vaislic, 38, the co-owner. “I can say it because I am not the chef, but they are little works of art.” The chef is fellow-Frenchman Joakim Prat, who used to work as head pastry chef at the restaurant L’Atelier de Joel Robuchon. He never intended Maître Choux to be a mono-product shop. He wanted to celebrate all diversity of light, airy choux pastry, but Brits couldn’t quite get their heads around some of the items. “In England, people understand what an éclair is, but not a Paris Brest,” he says with a touch of disappointment. So they stuck with the éclairs. And no wonder. Britain has gone éclair crazy over the past year. The Wolseley used to have

only one éclair on the menu, it now has ﬁve. The Savoy hotel has opened Melba, a tiny coffee shop on the Strand that specialises in éclairs such as crème brûlée (its bestseller). Bisous-Bisous in Didsbury, Manchester, sells hundreds of its éclairs every week, not least its vanilla and caramelised pecan one.

Maître Choux is taking advantage by opening its second site in Soho this month. Eclairs are now going mainstream in the same way that macarons did a few years ago. Increasingly, they are brightly iced and fruit flavoured, less heavy than the ones overfilled with crème pâtissière. Marks & Spencer says sales of its éclairs are up 20% this year, having recently expanded its range to include a passion fruit and yuzu one. Asda’s big set-piece dessert this Christmas is not a yule log but a giant caramel éclair, weighing 1lb, dusted in gold powder and filled, not with cream, but chocolate mousse. Vaislic and Prat insist the éclair fad will not deflate as quickly as a stale chouquette. Vaislic explains the enduring appeal: “When you were a kid and went shopping with your mother, when you went past the pâtisserie, you asked for an éclair ... Now, when people look at the adult version, they are reminded of how much fun they had as a child.” Harry Wallop

Melba, the Savoy £3.50

Coffee éclair The Bread Collection, Birmingham £3.25

Vanilla and caramelised pecan Bisous-Bisous, Manchester £3.95

FIVE TO TRY

Lemon meringue with bergamot essence Maître Choux £5.20

Hazelnut and apple The Wolseley £5.95

Crème Brûlée

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What ingredients make the world's greatest cocktail bar? 9 November 2017 Business in London nightclub 9 November 2017

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Business

What ingredients make the world's greatest cocktail bar? 9 November 2017

Business

11/13/2017

What ingredients make the world's greatest cocktail bar? - BBC News

The companies making bicycles from wood Ever fancied owning the Joker's costume from Batman? The firms that donate as many goods as they sell ROB LAWSON LAWSON New York likes to think of itself as the home of the cocktail. But these days,ROB London's scene is giving the Big Apple a run for its money. So when it comes to picking the world's greatest which city wins? Hotson went to findLondon's out. New York likes tococktail think ofbar, itself as the home of Elizabeth the cocktail. But these days, scene is giving the Big Apple a run for its money. So when it comes to picking ROB the LAWSON From thegreatest Gin Rickey and Mint swilling characters in The Great Gatsby, theout. Mad Men world's cocktail bar,Julep which city wins? Elizabeth Hotson went toto find who can't get enough Manhattans and Whiskey Sours, in the past it's New York that has New York likes think itself as the home of the cocktail. But these days, London's tended to Gin put thetofizz intoof fancy mixed drinks. From the Rickey and Mint Julep swilling characters in The Great Gatsby, to the Mad Men scene is giving the Big Apple a run for its money. So when it comes to picking the who can't get enough Manhattans and Whiskey Sours, in the past it's New York that has world's greatest cocktail bar, which city wins? Elizabeth Hotson went to find out. But these days, true flaunt-it decadence, tended to put thefor fizz into fancy mixed drinks.London's hotel bars are hard to beat.

From the Gin Rickey and Mint Julep swilling characters in The Great Gatsby, to the Mad Take, for example, Connaught Bar. At 5pm on a Saturday we're last Men But these days, for The true flaunt-it decadence, London's hotel bars are ushered hard to beat. who can't table, get enough Manhattans and Whiskey Sours, in the past it's New Yorkchrome, that hasglass available surrounded by Art Deco opulence, all wood panelling, polished tended putAthe fizz into fancy mixed and leather. waitress provides a bowl of olives. Take, fortoexample, The Connaught Bar.drinks. At fat, 5pmbright on a green Saturday we're ushered to the last available table, surrounded by Art Deco opulence, all wood panelling, polished chrome, glass But days, for true provides flaunt-it decadence, London's hotel bars are tray hardand to beat. Their signature cocktail, the Vieux arrives on a olives. mirrored involves a long and these leather. A waitress a Connaught, bowl of fat, bright green list of ingredients: rum, rye whiskey, dry vermouth, Benedictine, Angostura bitters, orange Take, for The Bar.it At 5pmarrives onfitting a Saturday ushered to the last bitters. It'sexample, not cheap at Connaught £20 ($26), Connaught, but comes in - we're garnished withinvolves orange peel in Their signature cocktail, the Vieux onstyle a mirrored tray and a long available table, surrounded by Art Deco opulence, all wood panelling, polished chrome, glass the shape of a lightning bolt and topped off with saffron-infused smoke. list of ingredients: rum, rye whiskey, dry vermouth, Benedictine, Angostura bitters, orange and leather.not A waitress provides a bowl of fat, bright green olives. bitters. So whoIt's won? cheap at £20 ($26), but it comes in fitting style - garnished with orange peel in the shape of a lightning bolt and topped off with saffron-infused smoke. http://www.bbc.co.uk/news/business-41818109 Their signature cocktail, the Vieux Connaught, arrives on a mirrored tray and involves a long In the end, the American at the Savoy Hotel in Benedictine, London takesAngostura first place,bitters, its name a nod to list of ingredients: rum, ryeBar whiskey, dry vermouth, orange http://www.bbc.co.uk/news/business-41818109 a spirit It's of transatlantic Butitthe number two spot taken bywith another London bitters. not cheap atconciliation. £20 ($26), but comes in fitting stylewas - garnished orange peel in bar, Dandelyan. the shape of a lightning bolt and topped off with saffron-infused smoke. New York's Nomad comes in at number three.

http://www.bbc.co.uk/news/business-41818109

After celebrating wildly with his team on stage, Erik Lorincz, the American Bar's head bartender, reflects on the result. "We look into every aspect of what we do," he tells me. "It's not just the drinks themselves, it's how we serve them and how we greet the guests and look after them." He says he will be toasting the win with a few of his bar's house cocktails. "I'll probably start with a Diamond Jubilee Fizz. That's Bombay Sapphire gin, grapefruit and orange oleo saccharum - a sugared oil - Earl Grey tea, lemon juice, almond syrup and champagne."

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The job has become a lot more diﬃcult for London’s top concierges. Just a few years ago, the city wasn’t a dining destination. There were a handful of decent restaurants, and the safest bet was to eat at posh hotels serving expensive French cuisine. Few people understand the extent of the dining revolution better than the concierges at those hotels, who are now required to build relationships with restaurants across London—a city where novelty has come to trump tradition. “To be a concierge in a London hotel 20 years ago, you probably needed to know 10 maitre d’s,” says the Savoy’s head concierge, Toru Machida, who moved to London from Japan in 1995. “But now it’s not 10, it’s 100.” While new restaurants are now opening at a furious pace, some former favorites are disappearing. These include Vineet Bhatia, a Chelsea stalwart for 13 years, which closed last month. Others, such as Kitty Fisher’s, in Mayfair, start out hugely in demand before tables become a little easier as tastes change and new kids arrive on the block. Which restaurants are the most in-demand at the moment? We asked the concierges at four of the top hotels for their picks. There’s one exception: Don’t get your hopes up for a table at the Araki <https://bloom.bg/2lZt7Ie> , a Japanese establishment that gained its third Michelin star last month. There are just nine seats and even the best-connected concierges will struggle to accommodate you.

https://www.bloomberg.com/news/articles/2017-11-07/these-are-the-toughest-restaurant-reservations-in-london

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COCKTAIL OF THE WEEK One of London’s most iconic bars, the American Bar at The Savoy, was recently voted best in the world. If you can’t visit to soak up its 1930s-style ambience, recreate one of its signature cocktails at home… The Sapphire Jubilee Fizz (from the American

Bar’s new Coast to Coast menu, £22). 30ml Star of Bombay 10ml violet liqueur 5ml oleo saccharum (sugared oil) 30ml Pineau des Charentes Top with champagne and shake. Pour into a glass coupette over ice. Garnish with blue edible paint.

Freshly hand-rolled: Snow crab maki

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24小時入住漢姆庭院酒店（Ham Yard Hotel），參加酒店的Firmdale藝術之旅（Firmdale Art Walk），在導遊的帶領下欣賞梅費爾區（Mayfair）和蘇活區（Soho）的美術畫廊，並在飾有瑪塔•弗洛伊德（Martha Freud）瓷器的酒店餐廳中享用午餐（firmdalehotels.com）。秋日午後漫步至Maison Assouline書店，欣賞10月推出的皮爾卡丹（Pierre Cardin）快閃店回顧展來紀念這位法國傳奇設計師（assouline.com）。前往考文特花園（Covent Garden）的商，包括 Cheaney、Deciem和N Peal在內的多家品牌近期在此開設新店面（coventgarden.com）。結束購物後，來到鄰近薩默塞特府（Somerset House）的科陶德畫廊（Courtauld Gallery）欣賞《蘇丁畫像展：廚子，侍者與門童 Soutine's Portraits: Cooks, Waiters and Bellboys》（courtauld.ac.uk）。離開之前，別忘了到

東翼畫廊（East Wing Galleries）欣賞《北方：時尚特性 North: Fashioning Identity》展覽，該展覽訴說英格蘭北部生活如何影響歷代創意藝術家。別忘了仔細留意保羅•史密斯（Paul Smith）和女帽設計師斯蒂芬•瓊斯（Stephen Jones）等設計師的藝術作品。（somersethouse.org.uk）一天的文藝行程，以歷史悠久的Simpson's in the Strand饗宴做尾。這家丘吉爾常去的餐廳在重新裝修後再度開業，儘管主廚威廉•赫明（William Hemming）重新設計新菜單，這裡還是一如既往地供應招牌烤牛肋骨，而經典桌邊服務的手推車竟可回溯至1848年的美好回憶（simpsonsinthestrand.co.uk）。

文字：梅麗莎•勞福德（Melissa Lawford）

72小時圖片來源：James Bedford攝影Simpson's in the Strand的煙燻黑線鱈派；Helen Maybanks攝影倫敦郡會堂之理事會議廳

透玩倫敦日不落

梅費爾弗萊明酒店（Flemings Mayfair）為著名懸疑小說作家阿加莎•克里斯蒂（Agatha Christie）提供了靈感，讓她於1965年寫出《伯特倫旅館之謎 At Bertram's Hotel》一書。前往酒店，在新裝修的酒窖The Barrel Room品味上等好酒（flemings-mayfair.co.uk）。順着克里斯蒂的懸疑主題，夜遊倫敦造訪倫敦郡會堂（London County Hall），還原經典小說《控方證人 Witness for the Prosecution》的八角會議室場景（witnesscountyhall.com）。回到弗萊明酒店的曼內塔酒吧（Manetta's Bar）點杯烈酒平復情緒，這間酒吧以《東方快車謀殺案Murder on the Orient Express》中的四節車廂名創造出四款特別雞尾酒。來到西倫敦的哈洛德百貨（Harrods），杜嘉班納（Dolce & Gabbana）正在為即將到來的節日盛典裝點每個樓層。別錯過傳統意大利市集的經典旋轉木馬再現於奢侈百貨裡及展示於櫥窗裡的多梅尼科•多爾奇（Domenico Dolce）與斯蒂法諾•加巴納（Stefano Gabbana）兩位設計師形象人偶舞躍於節慶間。繼續至對街的哈維•尼克斯百貨（Harvey

圖片由左至右（順時針）：漢姆庭院酒店的 Dive Bar； Simpson's in the Strand 的煙燻黑線鱈派；倫敦郡會堂之理事會議廳；梅費爾弗萊明酒店高級套房 ; The Kooples Emily 系列設計包款

Nichols）血拼試穿女裝唐納卡蘭（Donna Karan） 2017年秋季新款（donnakaran.com），再至薩奇畫廊（Saatchi Gallery）探討俄羅斯抗議藝術的開創性展覽《藝術暴動：後蘇聯行動主義 Art Riot: PostSoviet Actionism 》（saatchigallery.com）。最後在帕森格林地區（Parsons Green）新開的意大利餐廳Rigo'大快朵頤的享受美味套餐及橙酒（以其色而非成分命名）至夜晚（rigolondon.com）。最後一天，前往賽爾福裡奇百貨（Selfridges）購買 Alexa Chung秋季新系列 "Prom Gone Wrong" （selfridges.com）。不遠處的卡納比街（Carnaby Street）的The Kooples門店，在九月推出與國際名模艾米 •拉塔科夫斯基（Emily Ratajkowski）攜手合作設計的首個手提包系列（thekooples.co.uk）。卡爾•拉格斐（Karl Lagerfeld）在攝政街（Regent Street）上發表首款女士時尚首飾系列。分為Ikonic、 Klassic Karl和Essentials的三大系列，採用施洛華世奇水晶、飾釘和鏈帶等設計元素（karl.com）。結束一天的購物行程於Hakkasan，兩間餐廳的行政主廚唐志威（Tong Chee Hwee）和StreetXO餐廳的大衛• 穆諾茲（David Muñoz）聯手推出黃金週限量套餐，將一直供應至10月22日止（hakkasan.com）。

ba.com

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Known for its theatrical drinks and dramatic décor, The Savoy’s Beaufort Bar is launching the ‘Cocktail of the Moment’, a creative new series perfect for literary lovers. Based on some of the world’s most well-loved books, the series launches this Friday with The Chosen One, a magical Harry Potter-inspired concoction. The limited edition cocktails will go on to celebrate 80 years since the publication of JRR Tolkien’s The Hobbit, and the 125th anniversary of Sir Arthur Conan Doyle’s Sherlock Holmes.

Drinks International {Main}

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11/28/2017

The Best City for Hotel Bars: London | Food & Wine

The Best City for Hotel Bars: London From laid-back pubs to high-society haunts and trendy cocktail dens, hotel bars don’t get any better than in the British capital. Three storied rooms continue to move the city’s legendary drinking culture forward—and they’re all winners in our inaugural Food & Wine Hotel Awards. FOOD & WINE

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The Connaught Bar Wave down the wooden trolley, rolling by these marble tables since the 1850s, at the Connaught Bar. Bartenders in three-piece suits stir martinis made with Italian Gancia Dry vermouth, served here exclusively. the-connaught.co.uk.

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The Oscar Bar If you’re catching London on a sunny day, opt for a terrace table under striped awnings at the Oscar Bar in the Charlotte Street Hotel, designed by Kit Kemp, and sip a Lady Charlotte (Bombay gin, maraschino liqueur, egg whites and apricot puree).

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The Savoy’s Beaufort Bar already exudes magic and mystery, with its black walls and gilt edging, its lush velvet and allusions to the Golden Age of Hollywood. What better place, then, to celebrate that th most magical literary creation, Harry Potter? It’s the 20 anniversary of the boy wizard’s first appearance in Harry Potter and the Philosopher’s Stone, and the iconic bar is marking the occasion with an elaborate Cocktail of the Moment, aptly named The Chosen One. The cocktail comes with quite a bit of fanfare – it has its own booklet, beautifully illustrated with motifs from the last novel in the series, The Deathly Hallows. The drink itself is a sumptuous deep pink shade recalling one of the concoctions that Professor Snape might whip up in a potions class. Each ingredient is carefully chosen to reflect some aspect of the Potter world. There’s Star of Bombay gin for its British origins, Bénédictine and beetroot cordial for the herbal, apothecary roots of the spells. Unexpectedly, there’s also salted butter (remember the butterbeer served at the Three Broomsticks), which lends a silky, creamy texture to the drink. And if you want to get really nerdy about this, the cocktail is adorned with the sign of the Deathly Hallows – the elder wand, the resurrection stone, and the invisibility cloak – which goes up in a flash as its served. Anise (wormwood) in the drink, represents the wood of the wand, while the minerality of chablis recalls the stone. The gorgeous pearlescence of the drink, created by silver flakes, represents the invisibility cloakThe Chosen One won’t be around forever, though – it’s part of a series of Cocktails of the Moment, all dedicated to the anniversaries of great British books. Next up is The th Arkenstone, a honeyed mead-y creation for the 80 anniversary of The Hobbit, and th then Elementary, a Manhattan-style drink for the 125 anniversary of Sherlock Holmes. These drinks aren’t exactly a bargain – this being the Savoy, they hover around the £20 mark – but the glamorous surroundings, impeccable service and attention to detail should be enough to lure you in for a literary celebration.

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Simpson's in the Strand

Sister act

A housing crisis, precarious metropolitan elites and sexual inequality debates — blockbuster period drama Howards End taps into the psyche of contemporary London, says Johanna Thomas-Corr

NLY Connect. If there were ever a literary injunction to chime with our hyperconnected and yet disjointed age it is these words — E M Forster’s plea to break out of our bubbles, lay down our ideological armour and reach out to those who think and feel differently from us. They form the epigraph to Howards End, written in 1910, transformed into a romantic Merchant Ivory film in 1992, and now adapted into a sumptuous BBC series starting next Sunday. Do we really need another gilded Edwardian drama about the tortures of the English class system? More grand houses and thwarted romances? Hayley Atwell on an immaculate lawn with Matthew Macfadyen in threepiece plaid? Well, yes! The latest adaptation is by the American playwright Kenneth Lonergan, who won an Oscar this year for his original screenplay Manchester by the Sea. It’s a treat, as intelligent as it is handsome, a sort of Downton Abbey for grown-ups. The august London locations include the Briti sh Museum, the Albert Embankment, Colebrooke Row in Isling ton and Simpsons-on-the-Strand — where they still do a mean fish pie, by the way, whatever Mr Wilcox says. And spread over four hour-long episodes, Forster’s subtle comedy is allowed to unfold at a stately pace with a surprisingly high ratio of conversation to cleavage, at least by modern costume-drama standards. There’s something refreshing about watching a “sexed

down” period piece, one that focuses on ideas. More subversively still, these ideas — about everything from ethical capitalism to gender equality — are often spoken by women. Lonergan and director Hettie Macdonald have, if any thing, enhanced Forster’s memorable dialogue. And as Margaret Schlegel (the part for which Emma Thompson won a Best Actress Oscar), Atwell captures that spirited yearning for authentic relationships with people of all persuasions — but also the profound difficulty of ever transcending these divides. Of course, it helps that Forster’s depiction of an England in political and cultural flux strikes such a chord today, just as the ITV classic Brideshead Revisited resonated for early Eighties audiences. A liberal humanist (you might view him as the centrist dad of the English literary canon, despite his homosexuality), Forster chronicled the social upheavals of Edwardian London through the intertwined fortunes of three families: the bookish, idealistic Schlegels, the wealthy capitalist Wilcoxes and the penniless Basts. Ten minutes into the adaptation, Margaret delivers a monologue of metropolitan self-doubt that seems all too familiar. “Sometimes I feel like it’s good for us to be stripped of our … hypocrisy, sanctimoniousness,” she says. “I long for someone dominating to tell me that my ideas are sheltered and academic… I do sometimes think that the real world has been marching past us for some time now.”

It’s a scene that reminds us that the anxiety we feel today about our intractable social differences — post-Crash, post-austerity and especially in the midst of Brexit, Trump and a growing debate around sexual inequality — are

nothing new. Nor are concerns about the London property market: the Schlegel sisters are about to lose their lovely townhouse to developers who want to build new apartments. The Schlegel sisters, of English and German stock, belong to a political debating group that agonises over the best ways to help the poor. They have a helter-skelter enthusiasm for life, raging at English philistinism and maintaining that social differences can be overcome through a commitment to personal relations and an appreciation of art. They are the kind of women who today would be collecting for a food bank outside Waitrose and tweeting plaintively about Brexit. And although the relentlessly chatty Margaret and her impetuous younger sister, Helen (rising star Philippa Coulthard) are maddening, they know it. “We’re gibbering monkeys!” exclaims Margaret. When the sisters encounter the Wilcox family, both are fascinated. They can’t help but admire the clarity and confidence with which Henry Wilcox, the head of the Imperial and West Africa Rubber Co, and his sons are able to express themselves, and they’re both appalled and impressed by their no-nonsense materialism. In the adaptation, Henry is heard shouting “Bosh!” at all the Schlegels’ most cherished ideas: Women’s equality? Bosh! Art? Bosh! As independent women, they’re also curious as to why the formidable matriarch, Ruth Wilcox — the owner of the Hertfordshire estate that gives the book its title — believes that women should leave politics and intellectual discourse to the men. Mrs Wilcox ( Julia d ld b bl h k

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t’s official, The American Bar at London’s Savoy Hotel is the world’s best bar. What a title. After hovering in the top 5 for the last couple of years, they’ve only gone and taken the crown. The 128-year-old bar is renowned for its cutting-edge cocktails, art deco interiors, and white-jacketed mixologists. But this is not London’s only appearance on the list, in fact, the city has another three bars in the top 10; Dandelyan (#2), Connaught Bar (#4) and Bar Termini (#9). Impressive. Though, if you’re after the best drinks in the world, you’ll have to head to the Big Apple. The United States is home to thirteen winners and seven of these are in New York. The Nomad (#3) has overtaken last year’s champ, The Dead Rabbit (#5), to become the country’s best bar. Only a couple of bars make the list from Australia,The Baxter Inn, Sydney (#45) and The Black Pearl in Melbourne (#22) who took home the Legend of the List award for its consistent presence on the list over the last nine years. The results are formed by votes from an academy of 500 industry experts across the globe. All the well-known names in the drinks industry cast 7 votes, based on their best bar experiences of the last 18 months to give us the top drinking destinations.

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The Savoy Food and Beverage Media Highlights

The Times {Luxx Report}

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THE NEW MUSE

A piece of jewellery always com mes with its own story — whether that’s a ttale told by the owner of a sentimental piece orr a narrative that inspired a designer during their journey from a ﬁrst sketch to a ﬁnal settting. The British jewellery house Boodless — whose new campaign features the appropriiately named model Arizona Muse, leftt — haas a fascinating backstory itself, having been ow wned by the Wainwright family for more than 200 years. After the success of the brand’ss boutique based in the Savoy Hotel, Bood dles is about to open a new shop in the Grossvenor House Hotel on Park Lane — part of a drive to increase awareness of its design ns among international visitors to London n. boodles.com

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Staff Portraits at The Savoy, London by Sofie Middernacht & Maarten Alexander

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Erik Head bartender at the American Bar Started 2010

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Aneliya Housekeeping Started 2016

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Simpson's in the Strand

Late dinners are part of west London life, as the second part’s narrator, Johnny Sparsholt, observes: “a dinner this late was a Fulham thing, not tolerated in Belsize Grove” so go to Ranoush Juice for a 3am falafel wrap, oozing with tahini sauce and shocking pink pickles (338 King’s Road, SW3, maroush.com). The characters know the associations that different parts of London have. Green says that everyone in the city has their terminal; his is Paddington because he’s always going back and forth between Devon and Oxford, and Sparsholt is embarrassed that his equivalent is the now shabby Euston because his first London memory was the station’s arch before it was demolished. If you want to stay in Paddington to catch an early train to Oxford, retracing Green’s steps, go for The Pilgrm (thepilgrm.com), an artfully designed new hotel overlooking leafy Norfolk Square (where there is a chessboard). The food is worth a trip alone, with meat from Cannon & Cannon, dahl of the day and fabulously named reverse martinis.

Howards End

A new four-part adaptation of EM Forster’s 1910 novel, Howards End, comes to BBC1 next Sunday, following the lives of three families across the social spectrum in Edwardian England. It features fish pie at Simpson’s-in-the-Strand r e s t au r a n t ( 1 0 0 S t r a n d , WC 2 , simpsonsinthestrand.co.uk). You can still have dinner in the 1828 oak-panelled dining room. Though the book was set in Bloomsbury, much of it was filmed around Islington’s picturesque Georgian street Colebrooke Row. Finish your pilgrimage at number 69, The Bar With No Name, and presided over by cocktail w i z a r d To n y C o n i g l i a r o ( N 1 , 69colebrookerow.com). Inside, you’ll find just one room with accompaniment from a pianist. Like an average evening at the Wilcoxes’ home. @katie_strick

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Secrets of my success Helen Brocklebank Walpole chief executive What is Walpole?

Walpole is the trade body for the British luxury sector and counts 200 of the UK’s finest brands from Alexander McQueen to Wedgwood among its members. The sector is worth £32.2 billion to the UK economy and is forecast to employ 160,000 people by 2019. A significant part of Walpole’s activity lies in nurturing future talent with our mentoring programmes — investing the skills of established British brands in developing the next generation.

What do you do?

My job is to represent the interests of our members at home in Westminster, in Brussels and beyond. I do all I can to protect, promote, and develop the specific needs of the British luxury sector. A typical week can include a roundtable with Burberry, Jo Malone London, Yoox Net-APorter, The Savoy and other members to explore the impact of Brexit on retaining talent. Or there could be a session with fellow bosses in the European luxury associations to talk about joint initiatives. We’re also about to put on the Walpole British Luxury Awards, which Catherine ZetaJones is hosting.

What do you enjoy most about it?

I love working with brands that make the UK famous the world over, and which invest in British manufacturing. I also enjoy nurturing emerging talent in the sector — watch brand Bremont and shoe label Charlotte Olympia are both i h d lif

companies that started life on our Brands of Tomorrow programme.

What do you find most challenging about it?

Brexit. Walpole worked incredibly hard with European partners to gain sector recognition for luxury within the EU, with all of the protections and privileges that entails. Our own Government doesn’t recognise the luxury sector as making a specific contribution, despite its incredible strength in markets that will become much more important to the whole economy post-Brexit. The impact of Brexit on talent is also tough, up to 60% of the luxury workforce are EU nationals and that creates a lot of uncertainty for business.

What was your biggest break?

After studying English Literature and French at the University of East Anglia, I got a job selling display advertising at Campaign magazine. I then moved on to Esquire and Harper’s Bazaar, where I worked across editorial and commercial departments to promote brands, before setting up my own consultancy advising luxury labels on growth. My biggest break was given to me by Michael Ward, Walpole’s chairman and the managing director of Harrods, when he hired me. Walpole is turning 25 and Michael recognised in me a latent ability to take Walpole to the next level.

setback and how did you overcome it? When I arrived at Walpole earlier this year we had an important trade mission to New York scheduled.

However, both the retail downturn and the geo-political climate in the US at that time threatened to distract from the impact we wanted to make for British luxury and, despite the US being the world’s largest luxury market, I took the difficult decision to postpone it. Fast forward six months and I’m about to get on a plane with a dozen member brands and head to Spring Studios in Tribeca for a showcase of British luxury for US media, influencers and buyers. Timing can be everything, and now feels right.

How do you juggle work with family and social life?

During the week I am full on Walpole, but from Friday nights the work phone goes off. I ensure weekends are spent with my husband Nick and two children (aged 13 and 10). We live in Shepherd’s Bush and when I’m not acting as a taxi driver for the kids, we enjoy cultural days out, such as going to the V&A museum.

Any tips for people starting out?

Be relentless in your quest for new experiences and for developing new skills. Always want to do better.

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