Press Coverage for November 2015 by The Savoy London

October 2015 Press Coverage

The Savoy

Media Highlights November 2015

Circulation: 400,000 Publication date: November

Circulation: 734,504 Publication date: November

The British fine jeweller Boodles is teaming up with the Savoy hotel this festive season. The luxury brand will be responsible for the hotel's decor this year, creating a magnificent 15-foot-high Christmas tree which will sit in the famous art deco entrance hall. Designed to signify love and romance, the tree will be decorated in soft 'Boodles pink' tones, with bows, miniature presents and hand-crafted crackers adorning the branches, alongside trinkets and baubles inspired by the brand's popular Blossom fine jewellery collection. A storybook will be situated next to the tree, telling the modern fairy tale of how it came to be. To further celebrate the collaboration, the Savoy's award-winning American Bar and pastry team have created a special-edition Boodles cocktail and signature ĂŠclair, for guests to enjoy throughout the festive season, and at 5pm on Friday 11 December, carol singers will perform around the tree.

The Yearbook for Feinschmecker

Circulation: 10,000 Publication date: November

SHAKEN AND STIRRED Cocktailens omrystede historie 1690-2016

110 // FEINSCHMECKEREN 2016

FEINSCHMECKEREN 2016 // 111

Hvis Gud er i detaljen, så finder du ham i en lille beholder med en spraydyse. Den står lidt for sig selv på en af verdens fineste og vigtigste cocktailbarer og indeholder intet andet end rent vand. Chefbartender Eric Lorincz griber ud efter den, da han er næsten færdig med at mikse en avanceret variant af en daiquiri. Den hvide, cremede overflade ser umiddelbart perfekt indbydende ud for gæsten, men Eric udpeger problemet. ”Se alle boblerne,” klager han. Gæsten læner sig helt ind over cocktailglasset og kan rigtig nok ane nogle minutiøse og ganske uskadelige små bobler, der er den uundgåelige effekt af en rystetur i cocktailshakeren. ”De ødelægger fuldstændig den jomfruelige overflade,” forklarer han. Nogle velvalgte pust vanddampe fra spraydysen får boblerne til at briste. Endelig tilfreds dekorerer bartenderen den hvide overflade med et elegant rødt strejf farve. En tjener bærer den straks gennem art decobaren og serverer den for en ældre japaner, der har sat sig ved siden af det flygel, som en anden gæst - Frank Sinatra - engang spontant gav en lille opvisning på. PÅ BESØG I COCKTAILENS HELLIGSTE HALLER Hvis vi bliver i den religiøse terminologi, så befinder vi os i cocktailens helligste katedral, The American Bar på The Savoy i London. Eric Lorincz er den nuværende ypperstepræst, den blot 11. i rækken af chefbartendere, siden hotelbaren åbnede i 1893, og anerkendt som en af verdens bedste. I 2010 fik han faktisk papir på, at han er den dygtigste. Hvilket giver sig selv, når man bliver udvalgt til dette job. Som det beskedne antal forgængere antyder, er det ikke et job, man forlader igen, før man skal bæres ud af baren. Midt blandt rækkerne af fine spiritusflasker bag ham står en laset bog. Eric griber ud efter den og er uforsigtig nok til at lade mig bladre i bogen. The Savoy Cocktail Book er biblen for enhver bartender og cocktail-feinschmecker. Forfattet af en af Eric Lorinczs forgængere i samme bar i 1930 og lige så vigtig for cocktailens udvikling som Escoffiers kogebog var for finere madlavning. Bogen er stadig i tryk, men dette er en førsteudgave. Omslaget er faretruende tæt på at falde fra hinanden i hænderne på mig, så det er med en blanding af frygt og nervøsitet, at jeg står med denne direkte forbindelse til cocktailens barndom.

The Yearbook for Feinschmecker

Hendes regeringstid sluttede brat i 1926, hvor amerikanske gæster på flugt fra forbudstiden i USA var forarget over at se en kvinde i baren. Hun blev flyttet ud i hotellets blomsterbutik. Men inden da nåede hun at skabe adskillige klassiske cocktails. Hendes mest kendte kreation var til en af Noël Cowards venner, der en dag bad hende om en cocktail med noget ekstra punch. Ada funderede og eksperimenterede i dagevis og serverede resultatet for ham en aften. Begejstret udbrød han: ”Now, this is the real hanky panky,” og det kom den så til at hedde. Mange cocktails gennem tiderne har fået uheldige navne, der har spændt ben for deres

Circulation: 10,000 Publication date: November

Mens jeg læser, er chefbartenderen ved at forberede en ny cocktail, og ligesom hans proces ofte slutter med et pust vand, er der også vand i begyndelsen. Med en tang griber han fat om en isklump på størrelse med et halvt pund smør – størrelsen gør, at den ikke afgiver så meget væske i shakeren – og skyller den forsigtigt med en vandstråle. ”Jeg fjerner små isflager fra terningen, så de ikke opløses i cocktailen under omrøringen,” forklarer Eric: En fortyndet cocktail er helligbrøde. Det er naturligvis lidt pudsigt, at et par af mine stærkeste minder fra besøget i cocktailens helligste haller handler om vand. Men faktisk er det også meget passende, for vand spillede en stor rolle i både cocktailens fødsel og gennembrud. Vand var i 1600-tallet noget, Fanden havde skabt. Hvis du døde ung, var vand sandsynligvis årsagen, eller i hvert fald vandbårne patogener som tyfus, kolera eller dysenteri. Det eneste kendte præventive middel var alkohol, og derfor var øl en vigtig del af et sundt og afbalanceret morgenmåltid. Folkesundheden fik endnu et boost, da Kong William i 1688 tog konsekvensen af en flot høst og sænkede afgifterne på destilleret spiritus – ”for nationens helbred”. På få årtier blev spiritus hvermandseje. Nogle historikere har anslået, at i 1720 blev der produceret gin i hver fjerde bygning i London – ofte med et indhold, der afspejlede det forhåndenværende materiale og affald i baggyden. Ikke desto mindre benyttede datidens apotekere spiritus til at fremstille medicinske bitters. En af verdens første cocktails var en Magnum Elixir Stomachicum fra 1690, som apotekeren i London beskrev som delikat men bitter, og i øvrigt effektiv mod de fleste dårligdomme. Apotekeren kaldte ikke sit vidundermiddel for en cocktail. Allerførste gang det optræder på tryk er i 1798, hvor en London-avis fortæller, hvad diverse fremtrædende politikere har drukket på en lokal pub. Og her ser vi, at William Pitt the Younger har investeret i en 'cock-tail', hvilket måske – og måske slet ikke – refererer til en blandet drink. Dengang betød cock-tail noget helt andet i England, nemlig en afkortet hale på en hest for at signalere, at den ikke var raceren men en blanding. Forbindelsen til en blandet drink er elegant, men der findes adskillige andre teorier og farverige anekdoter om ordets ophav. Englænderne er begejstrede for netop denne, eftersom den foregår i England. Alle andre versioner placerer ordets oprindelse i cocktailens reelle fødeland, englændernes yndlingsaversion, Amerika. Den moderne cocktail blev formentlig skabt i New York i 1790’erne. Da åbnede Amerikas første rigtige hotel i storbyen, og kronjuvelen i et amerikansk hotel dengang var baren, der mere end noget andet kunne trække gæster til. Derfor flottede hotelejerne sig gerne så meget, at de i dyre domme købte is – ganske eksotisk dengang – så bargæsterne kunne nyde en kold drik midt i sommerheden. Udstyret med denne luksus begyndte bartendere at tage de medicinske eliksirer og forvandle dem til rigtige, smagfulde cocktails. De første versioner blev markedsført som kure mod tømmermænd, men snart fulgte opkvikkere og aperitiffer, og som tiden gik, opdagede både bartendere og bargæster, at blot cocktailen var lækker nok, var der ingen grund til forsøg på at retfærdiggøre indtagelsen. De første år var ingredienserne tarvelig lokal rom og whisky, men som 1800-tallet skred frem, blev cocktails stadig mere sofistikerede med fransk cognac, hollandsk gin og italiensk vermouth, og bartendere begyndte at få sans for detaljen med et stænk absint og en elegant strimmel citronskal. De første cocktails begyndte også at få navne nu, men ligesom så meget andet fortoner deres oprindelse sig i tågerne. En Dry Martini stammer muligvis fra en cocktail ved navn Martinez, der blev opkaldt efter en bartender af samme navn i San Francisco i 1860’erne. En Manhattan blev måske skabt ved et selskab i The Manhattan Club i New York i 1870, hvor Winston Churchills mor i øvrigt var værtinde. Men der findes knap nok en eneste klassisk cocktail, hvor der med sikkerhed er styr på historien bag. Stærke alkoholiske drikke i tilrøgede lokaler er tilsyneladende ikke befordrende for erindringsevnen. Hvorom alting er: I slutningen af 1800-tallet var der ingen i verden, der var bedre til at drikke end amerikanerne. VERDENS MEST KENDTE KVINDELIGE BARTENDER I 1889 åbnede Englands første luksushotel på The Strand, med elektrisk lys, elevator, eget badeværelse til de fleste værelser, César Ritz som hoteldirektør og Auguste Escoffier som køkkenchef. Og fire år senere fik Savoy endnu en krone i sin juvel, da hotellet åbnede sin amerikanske bar. Det var et af de første steder i Europa, hvor man kunne få serveret en rigtig amerikansk cocktail, og når Savoy og andre hoteller annoncerede med en ”American bar”, var det netop for at signalere det. Mange af chefbartenderne på Savoys American Bar blev legender. Ikke mindst nummer to i rækken, den hidtil eneste kvindelige bartender på hotellet – og verdens mest kendt kvindelige bartender nogen sinde - Ada Coleman. Hun fik jobbet i 1903, hvor det var uhørt ikke bare at have kvinder bag baren, men såmænd også foran den – de ventede oftest pænt i de tilstødende saloner med en kop te.

The Yearbook for Feinschmecker

Circulation: 10,000 Publication date: November

Eric Lorincz demonstrerer, hvordan man laver en moderne Dry Martini. Han tager en lukket flaske vermouth og fører den hen over en shaker med gin. Det er dog en usædvanlig våd Dry Martini, han efterfølgende laver til Feinschmeckeren: syv dele gin og en del vermouth. For Eric har respekt for historiens vingesus, og dette er hans nik til den oprindelige opskrift i The Savoy Cocktail Book, der angav en forrykt sød og mild Dry Martini med en del gin og en del vermouth. Der var formentlig en god forklaring. Gin blev overordentligt populært i USA under forbudstiden, fordi det var så enkelt at fremstille illegalt, og ligesom i gamle dages London var kvaliteten ofte ganske tvivlsom. Derfor foretrak mange at blande den op med solide mængder vermouth for at tage noget af den dårlige smag. Da forbudstiden ophørte, og der atter kom gode gins på markedet, svandt mængderne af vermouth i en Dry Martini da også gradvist ind.

popularitet, og amerikanske bedsteborgere var ikke tilbøjelige til at bede om en cocktail med seksuelle undertoner – de vidste ikke, at hanky panky var et gammelt engelsk udtryk for sort magi. Eric Lorincz blander en Hanky Panky for mig. En del gin, en del sød vermouth og så det stænk af Fernet Branca, der sammen med en strimmel appelsinskal gør hele forskellen: En mørk og smagfuld cocktail med stærke smagsindtryk af urter, pebre og lidt citrus. Det er de færreste steder i verden i dag, du kan få en Hanky Panky, men på Savoys bar er den en del af det faste repertoire – ligesom en række cocktails, der blev skabt af andre chefbartendere på the American Bar gennem tiderne. Det ville være en synd at komme her for så at nøjes med endnu en Manhattan eller Cosmopolitan. Der er to slags American Bar cocktails, der fortjener at blive smagt: De gamle chefbartenderes glemte mesterværker, og så de helt nye kreationer fra den nuværende mester bag baren. Eric afløser derfor min Hanky Panky med hans egen Malecon, opkaldt efter Havanas berømte esplanade og da også med en caribisk aura: Rom, lime, portvin og sherry. Den smager klart som en fremtidig klassiker. Malecon kan ikke komme med i The Savoy Cocktail Book, for selv om den stadig genoptrykkes, er det uden at ændre et komma på de 750 cocktail-opskrifter som chefbartender Harry Craddock inkluderede i verdens mest berømte cocktailbog, da han sammensatte den i 1930. I stedet er her et væld af historiske cocktails, både nogle der er blevet klassikere, og nogle der er opslugt af fortiden. En af de mere interessant navngivne af slagsen er en Earthquake Cocktail. Bogens noter forklarer navnet med, at hvis der tilfældigvis skulle indtræffe et jordskælv mens du var i færd med at indtage cocktailen, så ville du ikke bemærke det. Da The Savoy Cocktail Book udkom, var USA for en solid stund sat ud på sidelinjen af Forbudstiden, og i de år var Savoy et af epicentrene for cocktailelskere, ikke mindst amerikanere på jagt efter en god drink. Harry Craddock var i 1920 angiveligt bartenderen, der miksede den sidste legale drink i USA. Derefter pakkede han alle sine opskrifter i en æske og tog en atlanterhavsdamper til London, hvor amerikaneren hurtigt fik heltestatus i byens selskabsliv. Han kom i stald hos Savoy, hvor Ada Coleman lærte ham en ting eller to før hun blev forvist til blomsterbutikken og Harry blev Savoys tredje chefbartender.

SHAKEN NOT STIRRED Den absolut dyreste cocktail på Savoys American Bar er også en form for Dry Martini, og den er forbeholdt velhavende feinschmeckere med sans for cocktailens nyere historie. Ian Fleming skabte i bogen Casino Royale en særlig Martini, der blev navngivet efter historiens russiske dobbeltagent Vesper, og som meget passende indeholdt både engelsk gin og russisk vodka. Måske er det derfor, at Bond beder om at få den godt rystet – shaken, not stirred – hvilket normalt er helligbrøde, eftersom man netop gerne vil have sin Dry Martini forsigtigt omrørt, så isterningerne ikke knuses, og cocktailen derved bliver fortyndet. Men netop i denne ekstremt alkoholrige variant er det nok en fornuftig ide. Et afgørende element i Ian Flemings Vesper var et solidt stænk Kina Lillet, en meget populær fransk aperitif vin i 1960’erne. Men Kina Lillet fremstilles ikke længere, og i dag blandes en Vesper derfor med en Lillet Blanc, som er det nærmeste, du kommer på originalen. Godt nok for de fleste, men måske ikke for en feinschmecker på besøg i The American Bar på Savoy. Derfor kan du kræve en original Vesper, og Eric Lorincz vil gribe fat om en 40 år gammel flaske Kina Lillet, en af de sidst tilbageværende i verden. For at tingene skal passe sammen, vil den blive mikset med en tilsvarende gammel London Gin. Pris: på den forkerte side af 3.000 kr. Noget bedre eksempel findes ikke på, hvor langt cocktailen er kommet fra sine ydmyge rødder som medicinsk eliksir.

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( / C AT E G O RY / F O O D - D R I N K ) F O O D & D RF OIOND K& D(R /I NCK AT E G O RY / F O O D -October D R I N29,K2015 )

Circulation: 90,828 Publication date: November

October 29, 2015

A Dry Martini Opens The Mind

A Dry Martini Opens The Mind Amuse and Grey Goose look at the serious business of making and drinking the dr y mar tini W r i t t e n b y J E S S I C A B R I N TO N P h o t o g r a p h y b y ANA CUBA Amuse and Grey Goose look at the serious business of making and drinking the dr y

  (https://twitter.com/intent/tweet? text=A+Dry+Martini+Opens+The+Mind&url=https%3A%2F%2Famuse-i-d.vice.com%2Fa-dry-martiniopens-the-mind%2F&via=Amuselife)  (mailto:?subject=Read on Amuse: A Dry Martini Opens The Mind&body=https://amuse-iW r i t t e n b y J Ed.vice.com/a-dry-martini-opens-the-mind/) S S I C A B R I N TO N P h o t o g r a p h y b y ANA

mar tini

CUBA

A martini is a serious drink. When should you drink it? Six o’clock is officially aperitif hour. The Latin root of aperitif is “aperire,” the verb to open. A dry martini opens the mind. That’s why, during the writing of In Cold Blood, Truman Capote would have a double martini before lunch (noon can also be aperitif hour.) If you’ve ever tried one, you will know that no two are ever the same. Aficianados—sorry, ‘martinians’—always think they know the exact correct way to make one.

But there is no correct way! Excellent quality vodka is a given (would a famous chef cook with sub-standard ingredients?) After that, it’s up to you! The same if you’re ordering. To know how you take a dry martini is to know yourself. It’s something that grows over time. By the time you’re 50, you will really have it down.

Before, there are some decisions to make. Will it be gin or vodka? Purists insist on gin and won’t contemplate vodka. But James Bond was a famously committed vodka martini man and since Spectre was released the other day, we’ll follow his lead. What time is it – six o clock you say? Drink your martini when you are done with the day and Circulation: 90,828 ready for another kind of conversation. Don’t hurry. Publication date: November

Where to be begin? Oh, the glass. It must be small: save the 10 ouncers for watermelon or rasberry martinis. A five ounce glass will enforce freshness—you will have to make another when it’s gone—and so does a low temperature. But rewind, to an hour before, when you put your glass in the fridge to chill. You put the mixer glass in there too, and maybe it lives there. The vermouth, a fortified wine that decides how dry the martini will be (the less vermouth, the drier the drink) also lives there. Noilly Prat, aromatised with a secret recipe of 20 herbs and spices, is the classic dry vermouth. The vodka—it should be Grey Goose—doesn’t live there. The vodka lives in the cupboard, because when ice blends with alcohol at room temperature, it decreases its strength and increases its flavour. Not diluted enough, and the drink will be too intense. Too much, and it is too damn watery. Strike a balance, and you have the perfect dilution at the perfect temperature. Yes! Ice. Not from a shop, obviously. Make it in trays. Do you want to go above and beyond expectations? Let’s assume you do. Invest in a water distiller. Frozen distilled water is free of minerals. It’s rock hard and clear, like a crystal. And now the questions arrive very fast. How much to put in? How dry do you want to go? Recipes in the early 1900s were for equal parts vermouth and spirit. Some others argue for a far drier five to one. Or 3.5 to one. Ernest Hemingway liked his 15 to one. Homer Simpson likes his full of alcohol. Begin with 10ml of Noilly Prat to 50ml of Grey Goose Original and reduce from there. Educate your pallet. Use an egg cup to do the measuring (so chic!) How to mix it up? This is the great debate: “shaken not stirred,” was James Bond’s request in Goldfinger. Was he in a terrible rush? Don’t rush. A shaken martini—where the ice has been broken quickly, leading to quick dilution—can be a hazy, cloudy thing. It contains tiny air bubbles, and tiny chips of ice. But when you are mixing two liquids of the same density in a mixing glass, stirring is all you need. Stirring keeps it clear and elegant. Introduce the vodka to the vermouth and the ice, swirl deliberately for 45 seconds to properly chill and dilute the cocktail. Taste it with a straw. Is it right for you, the real you? Take the glasses out of the fridge and, with a little height—you’ve seen waiters do this with mint tea in Morocco—pour the liquid from the mixing glass into the martini glasses. The weight of the drop is heavier and creates oxygenisation, releasing more flavour.

Circulation: 90,828 Publication date: November

Will you add a splash of bitters – orange, cinnammon, or lavendar? Will it be dirty, with a dash of good quality olive brine? Now you have your drink, choose your garnish. What about a best quality, unstuffed olive or two rescued from its brine, and placed dead centre on a cocktail stick in the glass. Or will it be a twist, that slither of lemon peel, held between two fingers and squeezed, releasing fragrant oil into the air above the drink, and then dropped in? An oyster on the side is sensational. Or a spoonful of ceviche; or smoked salmon; or caviar; or sushi. A good quality brazil or cashew nut is very nice. And then… ching! This drink is cold and it doesn’t last long and in that way, it is your connection to the present moment. To where you’re at right now.

Switch off your phone. Take some time. If you are in a nice establishment with the right company, listen to a story. Tell a story. Write a book. How many is the right number? “One is not enough. Three is too many”, or so they say. A martini is a bracer. It is not for getting drunk, it is for getting sharp. In the midst of US/Soviet relations in the early Fifties, diplomats would drink four before sitting down to serious negotiations. That’s how serious a martini is.

Circulation: 60,000 Publication date: November

BRUCE FORESIGHT Itâ&#x20AC;&#x2122;s all in the planning, says party organiser extraordinaire BRUCE RUSSELL

December 2015 | COUNTRYANDTOWNHOUSE.CO.UK | 83

What with the smoothed back do, smartly pressed suit and Hollywood smile, it’s hard to imagine that Bruce Russell first trained to become a school teacher in his home country, Canada. But, having decided that he ‘didn’t want to be a parent to 35 children for the next 40 years of his life’, a summer job in hospitality changed the course of his life. Just five years ago he set up his party planning business, By Bruce Russell, in the UK. It has been extraordinarily successful, with Bruce dominating the high-end events industry in London and beyond. He makes no qualms about his success: ‘I think it’s the likeability factor and also remembering that it’s not about me, it’s about them.’ It’s his personal touch that marks him head and shoulders above the rest, only taking on a select few parties each year. ‘The last thing I want to do is make the client stressed by making them deal with a PA. I’m there whenever they want me and I think that that makes a huge difference.’ Bruce spends a lot of his time combating disaster with obsessive planning. But dramas do still happen, only, with Bruce, it’s usually due to matters beyond his control. One time the power went out when the bridal party were getting ready. ‘The only person who wasn’t ready [and we were leaving in 45 minutes] was the bride.’ Quick on his feet, Bruce had her ushered through a hastily emptied hotel reception to a nearby salon, with minutes to spare.

Then there are the diva-ish attitudes to contend with – and it’s not always the bride – like musicians who refuse to perform because the bottled water isn’t Evian or unpredictable guests who ask for a video projector and 20 minutes squeezed into a tight schedule; on the morning of the event. As for bridezillas, ‘I completely understand them. The pressure is on the bride, never the groom. They get hounded with questions from the bridesmaids, sisters and mothers. If you deal with the issues before they actually become a problem – whether it’s the mother-in-law or the bridesmaid that has gained 20 pounds [and, believe me it has happened!] you’ll be fine if you tackle it head on.’ But where Bruce really proves his mettle is his ability to always find a way ‘within the realms of legality’. One particular client wanted a butterfly release with insects that were a specific shade of white and didn’t stick to people. ‘Normally the butterflies you get are coloured and hang around, sitting on people’s shoulders and hands for photos, but this couple wanted none of that.’ A few weeks before the wedding, the niche breeder he had tracked down called to say that the butterflies had hatched too early because Of warm weather. Fortunately, they managed to scrape together

Circulation: 60,000 Publication date: November

enough to pull it off. Between planning a ‘no expenses spared’ wedding at the V&A (complete with dinner in the Raphael Gallery, nonetheless) and planning Christmas parties, Bruce hopes to squeeze in some time with his own family. And, of course, Christmas chez Bruce is a well-oiled machine that is anything but ordinary. ‘One year I did a Weber course and cooked the entire Christmas dinner on the barbecue – right down to the shortbread biscuits. It was raining, of course, and I had to wake up at 6am in the dark to light the thing, but it was the most delicious turkey that I’ve ever had.’ And it’s never a dull affair. ‘At one Christmas party, a friend was so in awe of the dinner table that she backed up to take a picture and her hair caught fire on an open candle. Thankfully, it was still damp from the shower.’ So, as we throttle full Speed ahead into party season, don’t worry too much if you can’t fit in that Blowdry, it might just save your skin.

12/1/2015

Classic Cocktails Perfected at The Savoy The Handbook

Circulation: 180,000 Publication date: November Contact

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CLASSIC COCKTAILS PERFECTED AT THE SAVOY Bar, Drinks, Hotels, Venues

The idea of a classic anything is that despite people’s best efforts to make it more exciting/more unusual/more modern the original is often very hard to beat. The perfectionists at The Savoy have had this lightbulb moment – why bother messing with the familiarity of everyone’s favourites when you could make them the very best they can be, without the fancy frills. Years of shaking, muddling and stirring culminated in the Fairmont Groups ‘Classics. Perfected’, no more mundane mojitos here. With two of the World’s top 50 bars it’s no surprise that at The Savoy,

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menu I really was not disappointed. The Sparkling Collins was refreshing

nothing served is less than perfection. To create their classics, four of the finest bartenders and mixologists in the world put their brains together for three solid days in Seattle where they had access to every spirit, mixer and garnish you can imagine. Some whacky and some not so whacky drinks were created and the result? Six ‘perfected’ classics, all with signature flair. The Savoy was the first in the global Fairmont Group of hotels and restaurants to offer these drinks to their guests, and with a glitzy launch party complete with sequinned flapper girls and white-jacketed waiters serving oysters and foie gras to guests it really was a very fitting evening.

and zesty, the Boulevardier used whisky instead of gin, the Pomegranate Paloma was fruity yet punchy with fresh pomegranate and tequila but my favourite of all was The Right Word; elderflower liquer and Lillet blanc topped with a slice of lime. Dangerously drinkable. The finest classic

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Drinks Business {Main}

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Kaspar's Seafood Bar and Grill

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Drinks Business {Main}

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Kaspar's Seafood Bar and Grill

UK Sunday 1, November 2015 50,51,52,54,56.... 2388 sq. cm Pub Stmt 15000 Monthly page rate ÂŁ4,350.00, scc rate 0207 803 2420

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Drinks Business {Main}

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Savoy

UK Sunday 1, November 2015 94 98 sq. cm Pub Stmt 15000 Monthly page rate ÂŁ4,350.00, scc rate 0207 803 2420

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Drinks International {Main}

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Savoy

UK Sunday 1, November 2015 34,35,36 1584 sq. cm ABC 4195 Monthly page rate ÂŁ3,355.00, scc rate ÂŁ0.00 01293 613400

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Drinks International {Main}

Keyword:

Savoy

UK Sunday 1, November 2015 34,35,36 1584 sq. cm ABC 4195 Monthly page rate ÂŁ3,355.00, scc rate ÂŁ0.00 01293 613400

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Dundee Courier {Main}

Keyword:

Savoy

UK Thursday 19, November 2015 33 113 sq. cm ABC 48955 Daily page rate ÂŁ4,955.00, scc rate ÂŁ21.75 01382 223 131

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Circulation: 110,000 Publication date: November

Partaking in afternoon tea at The Savoy, London is a true pleasure, thanks to a combination of exquisite cakes and pastries and the enchanting backdrop of the iconic Thames Foyer, the magnificent glass-domed atrium at the heart of the hotel. This elegant space has been chosen for the presentation of The Savoy’s new Temptation Wheel, a fun new evening menu, presented in the manner of a roulette wheel, which links gourmet chocolates and indulgent desserts with hand-crafted cocktails. Designed by The Savoy’s pastry chef Ludwig Hely and the award-winning team at the hotel’s Beaufort Bar, each sumptuous dessert is matched with both an artisan chocolate and the perfect bottled cocktail to go with it. The new Temptation Wheel dessert menu makes for a perfect late-night or post-theatre treat and is a stylish alternative to afternoon tea, and The Savoy is offering lucky Emerald Street readers a Complimentary cocktail when they buy a dessert*. To receive your complimentary cocktail, simply quote ‘Emerald Street’ when booking your reservation to ensure the offer is included in your bill. Please call +(0) 207 420 2111 to book your table. The Temptation Wheel is available 7.30pm until midnight, Monday to Sunday in the Thames Foyer at The Savoy, Strand, London WC2R 0EU. Keep up with the latest on Twitter @TheSavoyLondon #TemptationWheel *Terms and Conditions: One complimentary cocktail per dessert ordered, based on one per person at one sitting. Offer expires 31 January 2016.

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Evening Standard (London) {Main}

Keyword:

Savoy

UK Monday 9, November 2015 47 252 sq. cm ABC 900498 Daily page rate £57,120.00, scc rate £240.00 020 7938 7161

InterConti falls as bid chatter quashed Jamie Nimmo MARKET ROUND-UP NO room at the inn for any dealmaking is the clear message from InterContinental Hotels Group. The rejection of the rumours that have been swirling around the Holiday Inn and Crowne Plaza owner saw its shares slip 111p to 2663p. The 4% fall dragged IHG to the bottom of the Footsie, halting a 25% rise since the end of September. Earlier this year, IHG played down speculation of a deal with Westin owner Starwood hotels, but refused to be drawn on rumours of a tie-up with Fairmont Raffles, whose historic hotels include the five - st ar Savoy on the Strand. Last week, Hyatt Hotels and Ramada owner Wyndham Worldwide were both rumoured to be circling. However, a statement by the hotel

group late on Friday read: “Following recent market speculation, the board of directors of IHG states that it is not considering a potential sale or merger of the company. Elsewhere, Chinese and Japanese stocks hit 11-week highs despite more evidence of slowing growth from the former over the weekend. The rise came as investors grew confident of more drastic stimulus measures to inject life into the flagging Chinese economy, as well as an end to a ban on new listings on the Shanghai Stock Exchange by the end of the year. London-based investors took their lead from the Far East as the FTSE 100 gained 9.08 points to 6362.91. Asia-focused stocks got the blue-chip index’s week off to a winning start, with Aberdeen Asset Management up 11.8p, or 3.4%, to 359.4p, Standard Chartered — in which Aberdeen is a 9% shareholder — 14.7p better off

Five-star: the Savoy on the Strand at 629.4p, and HSBC 9.4p richer at 537.2p. London Stock Exchange Group

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Evening Standard (London) {Main}

Keyword:

Savoy

UK Thursday 26, November 2015 40,41 1130 sq. cm ABC 900498 Daily page rate £57,120.00, scc rate £240.00 020 7938 7161

The ﬁr trade Big, bushy bottoms and spindly branches — traders are warning that this year’s trees are a bad crop. So can an arboreal disaster be avoided, asks Phoebe Luckhurst

OST of the time you have few opinions on nature. Indeed, there is little about which you could have an opinion: you are a Londoner, and nature barely exists. If it does, it is unwanted, irritating: foxes keening at 2am, or pigeons edging in on alfresco meals, dragging their club feet and flapping filthy, ragged wings. Then December arrives and you have opinions. You think about pine needles and you quibble about branches. You scrutinise evergreens, muttering sarcastically about “sometimes greens”; you laugh at this “nature joke”. You get worked up about bark and get wideeyed about bushy bottoms. It is Christmas time and your tree is a bridge back to childhood, when everything was nicer, including you. This symbolism is why the tree is such a loaded purchase. It is why you have screamed at your parents when you get home on Christmas Eve and discover Mum has already decorated the tree; it is why you and your housemates are spending four hours in Wembley on a Saturday morning at a Christmas tree market to select a specimen. You anticipate tears; they will doubtless be warranted. The stakes (branches?) are higher this year. British Christmas tree-growers are warning about the arrival of cheap continental trees. Seven years ago there was a “drought” in the UK and tens of thou-

sands of trees were planted in Denmark and Germany. These trees are now ready, and as the euro is weak, they are being imported for prices that undercut the home-grown market. The average 6ft British tree costs £50; an imported Nordman fir is expected to go for far less. However, the real issue is the substandard quality of these trees. British farmers warn that the foreign versions are likely inferior, as last winter on the Continent was a mild one, and the resulting trees are oddballs, with big bushy bottoms and long spindly branches. They are unbalanced, and they are difficult to decorate evenly; for that you need an even bush. Some growers are reporting very poor firs. Clearly, it’s a total disaster. Crap trees will make the scrums in the yards more vicious and will give sly sellers another upper hand in a temporary supply-anddemand economy that already favours them. Basically, a bad tree will ruin Christmas. Then there are the questions that

should you plump for something plumper? Why does a tarted-up twig cost this much? ’Tis the season to be jolly but you’re stamping your foot because the bus driver won’t let you get on the 19 with your spruce. Richard Haddon is one of the partners in Pukka Trees, which has paired up with Grotto Outré to launch a market selling trees and boozy hot chocolates in a c ar park in Curtain Road, Shoreditch. It’s opening to the public tomorrow, and Haddon has spent the past month speaking to 50 British suppliers to source his trees. “The idea is to make it as simple and easy as possible,” explains Haddon, who has selected Nordmans as they “don’t drop their needles”. His trees start at three feet, and you can pre-order firs up to 15ft tall, though they’re “focusing on four- to six-footers as most people in east London live in flats. The idea is that they pick out the tree they want and take it home there and then. “I think it’s really nostalgic,” he agrees. “People in London might be far

The substandard trees are unbalanced oddballs and difficult to decorate — for that you need an even bush recur every year, when the arms race starts in earnest. When should you get yours? If tall specimens are spindly,

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Evening Standard (London) {Main}

Keyword:

Savoy

UK Thursday 26, November 2015 40,41 1130 sq. cm ABC 900498 Daily page rate £57,120.00, scc rate £240.00 020 7938 7161

The ﬁr trade Big, bushy bottoms and spindly branches — traders are warning that this year’s trees are a bad crop. So can an arboreal disaster be avoided, asks Phoebe Luckhurst

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Circulation: Publication date: November

7 hotel chains making it easier to work out on the road By Ramsey Qubein November 11, 2015 4:30 pm

Constant travel can wreak havoc on any type of exercise regimen, but a number of hotels are taking away any excuse you have for skipping a workout. A growing number of chains are instituting in-room, waist-slimming programs to help take the pounds off – and not having to pack any exercise gear can drop the weight of your carry-on luggage, too. Here are seven hotel chains that are the most committed to personal fitness.

Photo: Fairmont

1. Fairmont Fit. Fairmont Hotels and Resorts was one of the pioneers in this area with itsFairmont Fit program designed to deliver workout gear and light fitness equipment to the room for members of the hotel’s loyalty program. A beautifully wrapped basket of tennis shoes, workout clothes (yes, you can request a specific size), and new socks (guests can keep them) arrives upon request to guest rooms. It’s free to join the loyalty program, so there’s really nothing standing between you and that new pair of athletic socks.

Circulation: Publication date: November

Raise a glass to the 5 best hotel cocktail, wine and beer programs By Ramsey Qubein November 12, 2015 2:30 pm

The Fairmont Hotel bartenders responsible for the global menu. (Photo: Fairmont)

What will hotel companies think of next? First came the luxury bedding boom started by Westin, then the likes of signature scents and bespoke toiletry products. It appears that the time has come for the tipplers among us â&#x20AC;&#x201C; and hotel brands have sidled up to the bar, ready to compete for consumer interest with their own signature cocktails.

Circulation: 209,134 Publication date: November

Frankfurter Allgemeine Zeitung

Circulation: 280,000 Publication date: November

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Glamour {Main}

Keyword:

Savoy

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GQ Magazine {Main}

Keyword:

Savoy

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Hotel Food & Beverage {Main}

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Savoy

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Hotel Food & Beverage {Main}

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Savoy

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Imbibe (UK) {Main}

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Savoy

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Imbibe (UK) {Main}

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Savoy

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Imbibe (UK) {Main}

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Savoy

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Imbibe (UK) {Main}

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Savoy

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Imbibe (UK) {Main}

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Savoy

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Imbibe (UK) {Main}

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Savoy

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Irish Times {Magazine}

Keyword:

Savoy

Republic of Ireland Saturday 21, November 2015 36 165 sq. cm ABC 82059 Daily page rate ÂŁ21,586.00, scc rate ÂŁ69.40 00 353 1 675 8000

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Country: UK Publication: Manchester Evening News Fairmont Hotel: The Savoy, A Fairmont Managed Hotel

Fairmont | Press Coverage Report

Date: 7 November 2015 Circulation: 54,593 AVE ($):45,266

Page 1

Circulation: Publication date: Country: UK Publication: Manchester Evening News Fairmont Hotel: The Savoy, A Fairmont Managed Hotel

Fairmont | Press Coverage Report

Date: 7 November 2015 Circulation: 54,593 AVE ($):45,266

Page 1

Country: UK Date: 7 November 2015 Publication: Manchestereveningnews.co.uk Monthly Unique Users 8,900,015 Fairmont Hotel: The Savoy, A Fairmont Managed Hotel AVE ($): 8,000

Fairmont | Press Coverage Report

Page 1

Country: UK Date: 7 November 2015 Publication: Manchestereveningnews.co.uk Monthly Unique Users 8,900,015 Fairmont Hotel: The Savoy, A Fairmont Managed Hotel AVE ($): 8,000

Fairmont | Press Coverage Report

Page 1

Country: UK Date: 7 November 2015 Publication: Manchestereveningnews.co.uk Monthly Unique Users 8,900,015 Fairmont Hotel: The Savoy, A Fairmont Managed Hotel AVE ($): 8,000

Fairmont | Press Coverage Report

Page 1

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Marie Claire {Main}

Keyword:

Savoy

UK Sunday 1, November 2015 17 422 sq. cm ABC 186010 Monthly page rate ÂŁ16,151.00, scc rate ÂŁ0.00 020 3148 5000

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Marie Claire {Main}

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Savoy

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Marie Claire {Main}

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Keyword:

Savoy

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Out {Main}

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Savoy

USA Sunday 1, November 2015 48,49,51 1172 sq. cm 175000 Monthly page rate ÂŁ6,578.00, scc rate ÂŁ0.00 212 242 8100

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Out {Main}

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Savoy

USA Sunday 1, November 2015 48,49,51 1172 sq. cm 175000 Monthly page rate ÂŁ6,578.00, scc rate ÂŁ0.00 212 242 8100

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People's Friend {Main}

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Savoy

UK Saturday 28, November 2015 45,46 951 sq. cm ABC 214814 Weekly page rate ÂŁ4,390.00, scc rate ÂŁ0.00 01382 223131

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Savoy

UK Saturday 28, November 2015 45,46 951 sq. cm ABC 214814 Weekly page rate ÂŁ4,390.00, scc rate ÂŁ0.00 01382 223131

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People's Friend {Main}

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Savoy

UK Saturday 28, November 2015 45,46 951 sq. cm ABC 214814 Weekly page rate ÂŁ4,390.00, scc rate ÂŁ0.00 01382 223131

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Savoy

UK Saturday 14, November 2015 49 551 sq. cm ABC 133088 Weekly page rate ÂŁ14,275.00, scc rate ÂŁ80.00 020 7439 5000

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Savoy

UK Thursday 26, November 2015 59 154 sq. cm ABC 502267 Weekly page rate ÂŁ19,250.00, scc rate ÂŁ0.00 020 7611 9700

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Square Meal Lifestyle {Venue & Events}

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Savoy

UK Sunday 1, November 2015 71 73 sq. cm ABC 54592 Half Yearly page rate ÂŁ5,000.00, scc rate ÂŁ0.00 020 7582 0222

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Savoy

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Circulation: 149,999,000 Publication date: November

While London has always been on the top of any traveler's mind come spring or summer, when gardens and parks are in full bloom and must-see outdoor sights are in their full glory, autumn is also an ideal time to visit thanks to crisp air, vibrant markets and fewer tourists. Plus, when the weather starts to dip and summer crowds subside, so do room rates and flight prices. With that in mind, here are five reasons to plan a trip to London in the shoulder season. 1. Luxury Hotels and Airlines Offer Promotions With a myriad of new hotels opening this year, there's no shortage of upscale lodging options to choose from in London. And during November, you can take advantage of more availability and discounted rates than the peak summer season

3. You Won't Have to Battle Crowds to Enjoy High Tea London is famous for its classic afternoon tea, and it would be hard to visit the city and not spend a couple of hours relaxing over quintessential tea and scones at a traditional salon. For a memorable afternoon without swarms of tourists by your side, visit London's West End enjoy the fabulous and entertaining Mad Hatter's Tea at the Sanderson in autumn. Leisurely sip China Black Tea infused with hints of vanilla, blackcurrant, citrus, bergamot paired with sandwiches, like croque-monsieurs and classic cucumber and pastries, such as red velvet cake and chocolate-covered macaroons. If you prefer cocktails to tea time, make your way to the American Bar at The Savoy along the north bank of the Thames for an inventive American-inspired drink menu that's been perfected since the The Savoy first served transatlantic patrons in 1889.

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Sydney Morning Herald (Australia) {Main}

Keyword:

Savoy

Australia Monday 23, November 2015 32 192 sq. cm 268700 Daily page rate , scc rate +61 (0)2 9282 2833

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The Sunday Telegraph {Living}

Keyword:

Savoy

UK Sunday 29, November 2015 17 844 sq. cm ABC 362012 Weekly page rate £34,000.00, scc rate £80.00 020 7538 5000

Decking the halls with 10,000 trinkets How many lights should you have on your tree? Leah Hyslop picks up some tips from the Ritz

e all fantasise about how magical our Christmas decorations might be. A perfectly straight tree, festooned with tasteful decorations; hand-made garlands; and stylish lights that will be the envy of the neighbours. The reality is usually two hours unpicking tangled wires and a tearful argument over who broke the nativity set – at least in my household. This year, for Christmas decorating tips, I went to the top of the tree. Every year, the Ritz hotel undergoes an overnight transformation and top florist Paul Thomas, who has orchestrated this festive makeover for more than 10 years, has let me shadow him for the night. “We only have from midnight till 7am, so we have to run it like a military operation,” Thomas tells me, as his team struggle in carrying boxes upon boxes of ornaments. “You have to fit the decorations to the room,” Thomas advises, as we head to the Palm Court, the salon where the hotel (owned by the Barclay family, proprietors of the Telegraph), serves afternoon tea. The style Thomas aims for is traditional – all greens, reds and

golds. “If you have a traditional room and you cover your tree in silver bows and clear baubles, it will look like an alien,” he says. I watch as an acrobatic chap called Ben darts from ladder to ladder, hanging swags of foliage. Behind me, another man furiously brushes dust off red bows. “People always try to go for themes, all silver or purple, but it’s nicer to be more relaxed,” Thomas says. “We have eclectic decorations, from peacocks to slippers made of roses.” He likes to be playful; a clever touch in the Palm Court is a cascade of teacups and saucers. For garlands and wreaths, Thomas recommends keeping decorations simple. “If they’re going outside, use real fruit like tangerines or small apples – they’ll last in the cold and they provide a splash of colour for not very much money. Don’t use fir cones outside, though, because if it’s cold or rainy, they close up,” he says. This year, Thomas is using asparagus ferns – a soft, fluffy plant which, he says, “look beautifully old-fashioned, and really suit the building”. In one corner, next to a bust of Baroness Margaret Thatcher, who was a regular guest here, he places a bowl of golden blooms: “It’s the only part of the decorations without red. It just

wouldn’t seem right next to her.” The star of the show – and the toughest part to install – is the 25ft Christmas tree that dominates the reception. It comes from a Mr Mackenzie in the Highlands, who grows it especially to fit the lobby’s dimensions. “You have to be practical about the size of your tree,” says Thomas. “One of my predecessors put one in that was just too big, and people couldn’t get through reception. It’s a high space but a narrow one.” This year’s tree is so gargantuan that Thomas and his team decorate the top branches while it is lying down, tying on extra branches to make the tip seem fuller. Suddenly, a flurry of blue ropes spiral from the rotunda above. I almost expect to see a Swat team descend, but instead, the tree is attached to the ropes, and winched into position. The next job is to festoon the tree with 6,500 lights. “Skimp on lights and you’ll have a terrible tree,” Thomas’s colleague Dan says. “Even a 5ft tree needs 400 or 500 lights. Invest in a good set, and they will last years.” Thomas is using warm yellow and white for the lights. “Some LED ones have cold, blueish light,” he warns. Although Thomas’s budget is generous – the display showcases around 10,000 decorations – his

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Circulation: 306,000 Publication date: November

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The Keepers of the Keys The exclusive network of Les Clefs d’Or concierges have seen it all — and if you think you haven’t seen them, think again

The request came from a guest visiting London after a long absence: Could the hotel concierge, Toru Machida, from his modest workstation in the front hall, help this elderly foreign visitor find a friend he had not seen in decades? A man whose last name he had, regrettably, somehow forgotten, but with whom he once worked at a nearby shipping company in London. The only thing he knew for sure: The first name of his long-lost friend was Roy.

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It was the kind of inquiry that explains why Machida, the chief concierge at the Savoy Hotel in London, has a set of crossed golden keys pinned to each lapel. Machida is a member of the exclusive international society named Les Clefs d’Or, a professional organization of the world’s top concierges whose skills go far beyond simply knowing how to book a table at that permanently overbooked restaurant. “We need to know what our guests are looking for even before they know it,” Machida says, looking out over the bustling lobby at the Savoy. “It is all about creating a bit of magic,” adds Michael Romei, chef concierge at the Waldorf Astoria and the Towers of the Waldorf Astoria in New York, and another member of Les Clefs d’Or — or The Golden Key Society, as it is known in certain parts of the world (though, in fact, the United States uses the French title). The job of concierge has been around for centuries. The term, derived from comte des cierges, or “keeper of the candles,” dates back to medieval France, ‐ designated to those who served visiting nobles in castles. The society was founded in Paris by French concierges in 1929 and expanded in the early 1950s to nine countries in Europe before growing into the modern-day global network that today boasts 4,000 concierges in 65 countries, from Finland to French Polynesia. There are 575 members in the United States alone. The network continues to expand, even in this era of hyper connected guests armed with smartphones.

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Circulation: 306,000 Publication date: November

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The Keepers of the Keys In fact, the number of Les Clefs d’Or members — who are admitted only after exclusiveexperience networkasofwell LesasClefs d’Or concierges have seen it five yearsThe of hotel-lobby sponsorship from two society — passing and if you think you haven’t them,globally think again membersall and grades on a written exam —seen has jumped over the last decade by 32 percent, in part a reflection of the worldwide spread of luxury hotels. And then there’s the Wes Anderson effect. Anderson’s 2014 hit film, The Grand Budapest Hotel, was built around a main character (played by Ralph Fiennes) who served as the hotel’s concierge and who at a critical moment turned to the network of concierges in hotels around Europe to get out of a predicament. (No spoilers here.) But at its core, the film was truly paying homage to this old-school profession, where personal relationships, service and loyalty really matter, explains Hugo Guinness, a New York City artist and illustrator who co-wrote the script with Anderson. “They are your local Mr. Fix It on the ground,” Guinness says, adding that the film was inspired in part by a mutual friend of Anderson and Guinness — a still-living, part-time art dealer/opera lover and gourmand who has befriended concierges at grand hotels across Europe, like the Savoy. The film’s notion that a lobby boy turns to the concierge as his mentor is grounded in reality: Many Les Clefs d’Or members, including Machida from the Savoy, started out as lobby boys or luggage porters. A typical day for the concierge team at the Savoy: tickets to Wimbledon; http://magazines.aa.com/en/content/keeperskeys flowers and a bottle of Champagne for a jittery guest preparing to propose; tickets for a tour of Buckingham Palace; a reservation at the Fabergé eggthemed nightclub Bonbonniere; or a table at Kitty Fisher’s, the nearlyimpossiblefor- noncelebrity/ mortals-to-book restaurant in Mayfair. The global Les Clefs d’Or network is activated most frequently when departing guests request help in lining up dinner reservations for the next city on the itinerary. It also often serves — like it did in The Grand Budapest Hotel — as a backstop to help concierges work through some of the most complicated inquiries they receive. A concierge from the Mandarin Oriental in London, for example, recently reached out to Sarah Dandashy, a fellow Les Clefs d’Or society member in Los Angeles, to ask her for help in securing two extremely hard-to-get tickets to a taping of The Big Bang Theory in Burbank, California. These two VIP guests were not even headed to Dandashy’s hotel, The London West Hollywood; she knew before she took on the request that they were going to be staying at a private residence in Los Angeles. But Dandashy still invested more than a week of effort — totaling about 30 phone calls and emails — to get the tickets, reaching out to various producers, production assistants and ticket brokers, as no seats were available through normal means. But many of them are about creating meaningful, life-defining moments, like helping reunite two long-lost friends. So how did Machida manage to solve that riddle? At first he hit a dead end, after calling the shipping company where “Roy” had once worked. He then began asking some veteran shippingindustry executives from London for leads, and one of them referred him to The Baltic Exchange, an international community of more than 600 member shipping companies. From here, he inquired about former colleagues named “Roy” who were about the right age. This generated the names and telephone numbers of three prospects. “Of course,” Machida says, “it was the third one I called: a gentleman from Deal, England, near the coast in Kent. It only took me a few minutes to confirm this was the Roy I was looking for. It was a connection I was lucky enough to help rebuild.” A bit of Clefs d’Or magic, for sure, and a gesture that will forever be remembered by a hotel guest who’s long since left the hotel.

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Circulation: 308,041 Publication date: November

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Your Knightsbridge {Main}

Keyword:

Savoy

UK Sunday 1, November 2015 58,59,60 1425 sq. cm Pub Stmt 5000 Monthly page rate ÂŁ2,150.00, scc rate ÂŁ0.00 +44 (0)20 7515 1339

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Circulation: 5,000 Publication date: November

Circulation: 45000 Publication date: November