the jo u rn al
fa rm to table and beyon d | st and i n g out f rom t h e t ri be a w o r ld a way | the contemp orary t ouch | lead i n g by ex am p l e issu e n o . 12 1
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Foreword I am delighted to begin this issue reflecting back on the first half of 2018 and all the successes that came with it. The year began with the recognition of our dedicated team’s efforts from two esteemed business communities and publications. At the end of 2017, Total Management was awarded 28th place in The Sunday Times Virgin Fast Track 100 league table, which ranks Britain’s private companies with the fastest-growing sales. At the beginning of this year, Total Management were delighted to be included in the Inc. 5000 List of Europe’s Fastest-Growing Companies at position 1724. As we take on the latter half of the year, with a committed global team behind us who help execute our vision year after year, we look forward to continuing to grow the company and build on our celebrated successes. Conforming with accomplishment and growth, Harriet Baylis learns more on François-Ghislain Morillion and Sébastien Kopp’s success with their fast-growing sustainable footwear brand, VEJA. We also travel outside the norm to explore the ‘disappearing’ tribes and their traditions and cultures with renowned British photographer, Jimmy Nelson. Marie-Louise Sciò recalls the transformation and times spent with the lavish guests and residents of two of Italy’s most admired
hotels. Now the Creative Director and Manager at Pellicano Hotels Group, MarieLouise has brought her distinctive style and unique insight to create a bespoke and immersive luxury experience that goes beyond the five-star hotel stay. A True Romance in fashion, founders of Brock Collection, Kris and Laura Brock, describe their love affair with fabric, and the ‘she’ they refer to when discussing the woman who will wear their clothes is truly inspiring. With each new day, month, season and year comes the opportunity for new adventures and immersive experiences; from forgotten cities to untouched ocean wonders, Total Management Travel have curated their latest list of must-visit destinations. Few places showcase nature’s splendour better than the untouched and untamed Faroe Islands. Madeleine Cockram explores the 18-island archipelago located in the North Atlantic, which continues to be one of Europe’s best kept secrets. I would like to dedicate this issue to our incredible team at Total Management that continue to break barriers. We hope you enjoy and are as inspired as we were when creating this issue.
Founder & CEO, Total Management Group N ATA S H A T H O M A S
COVER PHOTOGRAPHY BY STEPHEN RINGER
Editor-in-Chief J A C K D U R L I N G | Editorial & Content M A D E L E I N E C O C K R A M Head of Art & Design N I C H O L A S F R A Z I E R
part of to tal m an ag em en t g r o u p
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Contents
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Standing out from the Tribe
Leading by Example
Setting off to Tibet at just 17 with a camera in tow, British photographer Jimmy Nelson has been shining a light on indigenous cultures ever since.
Harriet Baylis talks to founders of VEJA, François-Ghislain Morillion and Sébastien Kopp, to understand the success behind the sustainable footwear brand.
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The Contemporary Touch
A True Romance
Farm to Table and Beyond
Creative Director and CEO MarieLouise Sciò recalls transforming two of Italy’s most revered summer hotels into contemporary destinations.
Creating special pieces women can wear every day, founders of Brock Collection, Kris and Laura Brock, take us back to the beginning of their fashion fairy tale.
Just an hour out of Cape Town, historic working farm Babylonstoren is rewriting the standards for traditional agritourism.
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IMAGE: COURTESY OF VEJA, ART DIRECTOR AND PHOTOGRAPHER: VINCENT DESAILLY
Features
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Contents PAG E 7 2
PAG E 3
At Land’s Edge
Foreword
These properties prove the world’s white-sand beaches, dazzling pools and uninterrupted water views need not come at the price of mass tourism.
A Conversation with Eric Ripert
PAG E 7
The Update PAG E 2 4
Standing out from the Tribe
A Conversation with Eric Ripert Deservedly one of the top chefs in the world, Ama Samra sits down with the culinary maestro to talk inspiration, comfort food, and kitchen rules.
PAG E 4 2
Behind the Velvet Curtain Jack Durling sits down with dancer turned hotelier, Alexander Kølpin, to discuss Sanders, the latest addition to Copenhagen’s flourishing hotel scene.
IMAGES, TOP LEFT TO RIGHT: DANIEL KRIEGER // JIMMY NELSON // ROBERTA KRASNIG
The Contemporary Touch
PAG E 5 0
Places to Go, Sights to See From forgotten cities to untouched ocean gems, this is our latest list of must-visit destinations.
PAG E 7 8
Taste Notes Conjure up The Connaught’s martinistyle cocktail, Ash Cloud. Recreate Eric Ripert’s Fresh and Smoked Salmon with Sourdough Toast.
A True Romance
PAG E 3 6
A World Away Challenging perceptions of island life one moody sky at a time, this is your definitive guide to the Faroe Islands.
Places to Go, Sights to See
T O TA L - M A N A G E M E N T. C O M
A World Away
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Stay AWAY With Us
A handpicked portfolio of luxury and exclusive rental properties around the globe T H E AWAYCO LLECTI O N.CO M
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H ELLO @THEAWAYCOLLECTION .COM
Farleigh House, Hampshire, United Kingdom 6
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@THEAWAYCOLLECTION
The Update Ne w s & H a p p e n i n gs fro m To t a l M a na ge me nt G ro up
A YEAR OF RECOGNITION
We started this year on an incredible high having just been recognised in late 2017 as one of Britain’s fastest-growing companies, winning 28th place on The Sunday Times Virgin Fast Track 100. As the year began our pace didn’t falter and we continued to set our sights a little further abroad. With millions of private companies operating out of Greater Europe, we are proud to announce that in February we joined the elite group of businesses who have shown accelerated growth, with the award of a place on the annual Inc.5000 Europe list. The first international accreditation for some of the world’s most distinguished names, it is an honour and privilege to be recognised alongside the best.
75 EVENTS, IN 25 CITIES AROUND THE WORLD
Havana to Singapore, Paris to Sydney, Hamburg by way of Stockholm and New Orleans via San Francisco; from building event spaces, overhauling a restaurant, chartering a yacht, hiring houses and decking out a warehouse, our events team spent 2017 producing some incredible activations internationally. We ended the year having held events in more than 25 cities around the world and 2018 is already taking us to new destinations with new event concepts that we are incredibly excited to be a part of. We can’t wait to tell you where we’ve been come 2019.
L O O K W H AT J U S T L A N D E D
We are pleased to announce the launch of Total Management Travel’s new website, an entirely dedicated platform showcasing our comprehensive and bespoke leisure and business travel services. We wanted the website to be a continuity of our brand’s style and reflect the level of detail you’ll find with our service. Designing each page to an impeccable standard with compelling photography, learn more about what we do, discover inspiration, and browse our carefully curated selection of properties. totalmanagement-travel.com
GET IN TOUCH
For further information on Total Management Group and our services, please contact info@total-management.com or find your local office on our website, total-management.com
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PHOTOGRAPHY © JIMMY NELSON PICTURES BV, WWW.JIMMYNELSON.COM, WWW.FACEBOOK.COM/JIMMY.NELSON.OFFICIAL
WOR DS : A M A SA M R A | P H OTO G R AP H Y : J I M M Y NE L S O N
Standing out Jimmy Nelson is a British photographer known for his rich, alluring and romantic portrayals of indigenous peoples. His stunning and dramatic imagery depicts remote, ‘disappearing’ tribes, putting them on a pedestal to eulogise their traditions and cultures to the rest of world. His life has revolved around two main principles: photography and travel.
from the Tribe Born in Kent in 1967, Nelson spent much of his childhood travelling around Africa, Asia and South America with his father who was a geologist, and his mother. This globetrotting lifestyle would later become the inspiration for his biggest photographic project to date. After leaving boarding school in England, a teenage Nelson began a year-long solo trek across
Tibet on foot armed with his very first camera, and began his lifelong photography adventure. Upon returning, he began his professional career as a photojournalist and was sent to Afghanistan, India and Pakistan to document a variety of conflicts, wars and political unrest, exposing him to yet more corners of the globe. 9
BELOW: BEFORE THEY PASS AWAY BY JIMMY NELSON, PUBLISHED BY TENEUES, £100, ALSO AVAILABLE AS A SMALL FORMAT EDITION, COLLECTOR’S EDITION & COLLECTOR’S EDITION XXL - WWW.TENEUES.COM
In 2009, Nelson began his biggest project to date: ‘Before They Pass Away’, which he is perhaps best known for. He spent three years travelling across Europe, Asia, Africa, South America and the South Pacific and documented over 35 indigenous tribes. Nelson’s aim was to create awareness through photography of what he calls ‘disappearing cultures’, and takes artistic inspiration from his role model: photographer and ethnologist Edward Curtis, whose work focused on Native Americans. Like many artists, Nelson has come up against a level of controversy where he has been criticised for creating inaccurate representations of tribespeople. However, the photographer argues that the way they are portrayed is no less than what we would give ourselves if we wanted to put ourselves in a positive light. He maintains “All I’m trying to do is highlight these cultures, to show how extraordinarily glorious and special they are.”
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How old were you when you first picked up a camera? Well, it happened by accident. I went
Pass Away’ come from? By
One day my hair suddenly fell out. At the time, I was 16 years old, a very delicate age for a boy. I felt different already—I looked different and I thought differently. At 17, all these things together caused me to finish school and run away to Tibet. This is where I took the first photograph I can remember.
At first, ‘Before They Pass Away’ started out of pure passion, inspired by my childhood. I intuitively felt that there was something important about the people I photographed, a feeling I couldn’t exactly identify.
to an ordinary English boarding school, where I was encouraged to consider only traditional careers like being a lawyer or doctor. I was a very creative child, however a dyslexic one. I am intelligent in a quite different way.
What did you learn when you trekked across Tibet at such a young age? I came across
many extraordinarily powerful, beautiful, and in many ways, balanced people. I realised that I had to present them in a very powerful, technically proficient, romantic and beautiful way in order for people to listen. For me, it’s not about the photography. It’s about the connection between people. I don’t have all the answers. I don’t have any answers really. All I know is that as much as I etch myself into the souls of the people I photograph, the pictures that I show and the stories I tell will etch something into your soul. The camera was my constant companion, not for making pictures but rather for recording meetings and documenting my journey. This is how I found out that I can be myself, although I’m not sure I’ve figured out who that is yet. I’m still learning. We are all human; we are all the same no matter what culture, colour, language or whatever.
Where did the inspiration for ‘Before They
JIMMYNELSON.COM
the time I was seven, I had seen more countries than most people get to see in a lifetime due to my father who had to travel a lot for work. This experience made me very aware of the rapid cultural changes happening around the world from a very early age.
Through the success of the first part, I have come to realise that a lot of people actually share my fascination with, and respect for indigenous communities worldwide. The project is now driven by a twofold desire: to create awareness of the cultural diversity around the world, and to leave behind a creative and artistic legacy thereof. Your portraits are very intimate and it’s clear to see that you have a strong connection with the subjects. How do you go about forming a relationship with the people you meet, in order for them to trust you to photograph them? First, I need to become humble and
small without being patronising. I’m only there for a short amount of time within which I need to make a connection. Everywhere I’ve been, I’ve been accepted and people are kind. People take me in. In some cases it just takes longer than others. Secondly, I take my time taking the photographs; it’s cumbersome, tiring, and awkward, and in that process I become vulnerable, stressed, and emotional. When people see this, they take it very seriously; they give me much more of their time and much more of their attention.
PHOTOGRAPHY © JIMMY NELSON PICTURES BV, WWW.JIMMYNELSON.COM, WWW.FACEBOOK.COM/JIMMY.NELSON.OFFICIAL
Later in his career, Nelson was commissioned to produce his book entitled ‘Literary Portraits of China’, by Shell Oil in 1992. He and his wife Ashkaine Hora Adema, who wrote the book, travelled across China for 36 months to fulfil the project. After completion, the images were exhibited in Beijing’s Tiananmen Square and Nelson went on to pursue a career in advertising.
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Lastly, it’s important to remember that you aren’t looking through a camera—you’re looking at them. You don’t have to get close with a digital camera, you can just put on a long lens which means you can become very lazy and stop communicating. The difficult process means you’re forced to communicate in a different way. What are the most important lessons you’ve learnt from the people and the tribes you’ve met? The biggest lesson I have learned is to trust
your instincts. When we are far away from our souls we do not live fully anymore, we rely on other people, information and digital devices. Trust
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your feelings! Just trust that you will open the next door that will lead you somewhere you didn’t expect to be. Usually when I am travelling I don’t exactly know what’s going to happen. It’s a thrill because I know whatever happens, it will be special. It’s exciting! What is the main challenge you come up against when you’re photographing people from completely different walks of life? Main
challenge is that first connection. Essentially I don’t take pictures, there’s no showing of any cameras. You just sit for hours, days, and in some cases weeks, on the ground. You start with praising and acknowledging.
This can be difficult when you’re tired, warm or cold, but you have to keep it together. The more difficult the situation, the more remote, the more isolated, the colder, the more the connection was made. The more extreme you have to become in your form of finding a way of communicating, the more empathy I found. You’ve taken so many beautiful photographs, but do you have a favourite? I’m returning to the Huli Wigmen in a few weeks where
I
took one of my favourite photographs for my first book. These men are so strong and proud. Posed before the waterfall, they make me think of the film Avatar, but of course in real life. Are there any unexpected stories behind any of your photographs?
Many stories. There is one particular story which was a tough moment for me as a photographer. There is a photo of three native Kazakh men from Mongolia with eagles on their shoulders on a mountain. That picture took three days to make because each morning there wasn’t enough light.
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PHOTOGRAPHY © JIMMY NELSON PICTURES BV, WWW.JIMMYNELSON.COM, WWW.FACEBOOK.COM/JIMMY.NELSON.OFFICIAL
WO RDS : HARRIET BAYLIS
Leading by Example
From being more in tune with the impact on climate change via the food choices you make to a better understanding of disposable fashion and how to tackle it, there has been an obvious albeit trendy shift in the modern consumers’ understanding of the sustainability and impact of our everyday choices. None are more aware than Sébastien Kopp and François-Ghislain Morillion, the founders of VEJA. They understood this before any of us started binging on Netflix documentaries about the subject matter. The French school 16
friends looked at our cultural staple: the sneaker, and found a way to create a product that is sustainable, fair trade, and communityfocused while maintaining a seriously stylish, easy-to-wear brand. Sneakerheads need no longer feel guilty for their footwear choices. The VEJA sneakers look far from what we would typically consider ‘an eco-friendly shoe’, and as they creep further into the corners of our favoured boutiques and stores, we spoke to the founders to understand the success behind the brand.
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IMAGES: COURTESY OF VEJA, ART DIRECTOR AND PHOTOGRAPHER: VINCENT DESAILLY
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How did VEJA come about?
IMAGES: COURTESY OF VEJA, ART DIRECTOR AND PHOTOGRAPHER: VINCENT DESAILLY
VEJA is about creating sneakers by connecting amazing projects together; from the Amazon rainforest in Brazil for the wild rubber for our soles, to the suburbs of Paris, where a rehabilitation centre has handled our logistics since the beginning. VEJA is also the friendship between Ghislain and I. We have known each other since we were 15 years old, we studied and grew up together. In 2003 we discovered fair trade and how it could change the economy by making it a little different, more balanced, and how it pushed for fairer exchanges between producers and consumers. We travelled all around the world working on fair trade and sustainable development projects. Instead of diving into the Internet like the rest of our generation, we thought we should try and reinvent a product. We wanted to deconstruct the most symbolic product of our generation and rebuild it differently. It was obvious to us that this object was going to be a pair of sneakers. We are wearing them since childhood. It’s also an interesting product on an economic level because it has the most concentrated advertising spend. When you buy a pair of sneakers from a big brand, 70% of its costs goes to advertising
and communication, and only 30% goes to raw materials and production. Fiction has taken over reality. That’s what VEJA is all about. We thought if we gave up advertising we could make sneakers that were five times more expensive to produce, yet still offer them at the same retail price as the big brands. We could reallocate advertising resources to production, raw materials, and the people who make them; producing sneakers that do respect the environment, sneakers with greater economic justice, simply by removing advertising from the equation. What was the aim of VEJA and has it changed over the years? The VEJA project is
about creating a positive social and environmental chain by connecting amazing projects together–we’ve tried to kept that consistent over the years. We try to make sneakers differently, using organic, agroecological and fair trade cotton to make the sneakers’ canvas, wild rubber from the Amazon Forest for the soles, and recycled plastic bottles to create an innovative mesh. At every level of the production chain we’ve chosen the most ecologically and socially-oriented suppliers. How did you go about sourcing your suppliers? We decided to go
VEJA-STORE.COM
to Brazil because it’s a country that has all the raw materials we need and factories that protect the workers. The purpose of the trip was to break down the sneaker and start over from the raw material all the way to the finished product, while changing each stage of production to ensure a positive impact on the environment and society. We ended up in the Amazon rainforest with the Seringueiros, a community that lives in and from the forest without destroying it, but instead living in harmony with it. The wild rubber they harvest from rubber trees became the cornerstone of our sneaker. It represents 40% of all sneaker soles we’ve made since. Then we left for the Brazilian Nordeste by the Atlantic Coast, a very arid and poor part of Brazil. This is where we met a very small cooperative of 35 organic cotton producers supported by a local NGO. They grow organic cotton without fertilisers or pesticides, but it’s more than just organic: it’s agroecological cotton. Conventional agriculture uses chemicals and tends to damage the soil over the long term. In Brazilian Nordeste, we discovered the principles behind agroecology: it makes the soil richer after the harvest instead of harming it. In the first contract we paid twice the market price, they didn’t understand, they 19
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IMAGES: COURTESY OF VEJA, ART DIRECTOR AND PHOTOGRAPHER: VINCENT DESAILLY
You work with Ateliers Sans Frontières to distribute the shoes. Has this always been a part of the business model and how did it come about? We still work with Ateliers
Sans Frontières (ASF) and have been doing so since day one. We estimate that more than 160 people found a job thanks to our collaboration with them; today it’s 25 people working through the rehabilitation centre and three permanent contracts. They’re based in Bonneuil-sur-Marne, the suburbs of Paris, which is where we first met the social reintegration organisation that eventually became our logistics provider. Today they receive the containers, store the sneakers, take care of our online store, and dispatch VEJA shoes all over the world. Obviously it was a bit difficult at first. We had to spend a lot of time on the ground with them and invent everything jointly, but over the years they’ve become an incredible partner and we continue to grow together. What comes first for you, style or sustainability? We often say that
VEJA has two feet: design and sustainability. For us, they walk together. Today, even if the design is super cool, it is impossible for me to think a product is beautiful if it is made in poor social and ecological conditions. Part of the beauty is how it has been made.
What was a turning point for VEJA?
Actually, the real turning point was a visit to China in 2003. We were following a social audit for a big fashion brand and realised that globalisation had gone wrong. Seeing that nothing was really being done by big companies, seeing that it was possible to deconstruct sneakers and make them differently, it gave us the will and the wrath to create a project starting with nothing.
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Starting back in 2004, you have ridden the trend wave of sustainability across numerous industries, not just fashion. How does it feel to be witnessing consumers making conscious decisions? Since
we started, the public conscience has got much bigger. We want actions that follow this global conscience but we don’t spend time watching or judging others because you can become crazy by doing so. We do and we create. This is the way we cure ourselves from the dark side of knowing what is happening to the world–by trying.
Who have been the ambassadors for your brand? We don’t seek to have
ambassadors at VEJA. We propose a solution to the customer and it’s great when people discover a part of, or the whole project, so actually anyone can be an ambassador. It’s also really great when you see famous people like Marion Cotillard and Emma Watson buying and wearing them. Marion Cotillard just sent us a written note last week at the office saying ‘I love what you do’. This woman is such a first class.
Are you selective about the stockists you work with in terms of their social and economic sustainability? We
just want our stockists to understand the project and explain it well. And we want VEJA to be sold in the best stores because it is a different product, so yes, we work with Liberty’s, Barneys, Selfridges, Dover Street Market on our selective line but we also want VEJA to be available and kept at a reasonable price. Where do you see VEJA going next?
Today we have a great team of 60 people and have connected amazing projects together, so our only wish is to keep growing peacefully without skipping steps. We have a lot of new projects but we have a motto at VEJA, we don’t talk about them until it’s done. It keeps the fun alive.
FEATURED PRODUCTS
ALL AVAILABLE AT: VEJA-STORE.COM
VEJA-STORE.COM
IMAGES: COURTESY OF VEJA, ART DIRECTOR AND PHOTOGRAPHER: VINCENT DESAILLY
thought it was strange. They called us ‘Os Franceses Locos’ (the crazy French), but finally agreed and we bought three tonnes of organic cotton which became the upper of our first sneakers.
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WO R DS : AM A SAM R A
A Conversation with Eric Ripert From the age of just 15, he actively pursued his passion for food, leaving home to attend a culinary school in Perpignan, France. After a colourful decade and a half working with some of the world’s most prestigious chefs in Paris and New York, close friend Maguy Le Coze recruited Ripert to take the helm at Michelin-starred restaurant Le Bernardin. He was awarded with a New York Times maximum four-star rating, and Le Bernardin went on to earn the four-star rating four more times consecutively. After an impressive string of awards, TV appearances, books and philanthropic activity (Ripert is the Vice Chairman of City Harvest’s Board of Directors which works towards ending hunger in communities throughout New York City), it’s no wonder he is regarded as one of the top chefs in the world. We sit down with the kitchen maestro to discover more. 24
IMAGE RIGHT: DANIEL KRIEGER
Hailing from Antibes on the Côte d’Azur and then moving to Andorra as a young child exposed chef and author Eric Ripert to two magnificent cuisines, giving him a strong culinary foundation. Indeed, Ripert discloses that for him ‘food is about memories, feelings and emotions’, highlighting an element of reminiscence in his cooking.
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Do I have to pick just one?! New York, Paris, Tokyo, London, Puerto Rico, Bhutan, Barcelona. I recently returned from southwest Spain and the food there is incredible! Every city offers something unique and delicious. My favourite food destination is…
I get inspiration for new dishes from… travel,
other restaurants, ingredients, people I know…Inspiration is something you cannot control and you never know when it will hit. Whenever I get an idea I write it down on whatever piece of paper I have nearby and ask my sous chefs to do the same. Eventually, I bring all of the papers together; I carve out a spot conducive to creativity–calm, quiet, clutterfree. Sometimes an idea sounds really good and we’re excited to pursue it, and when we try it we realise it’s not at all what we expected. We don’t rush ourselves; we work on new dishes and sometimes we get lucky and it only takes us a few days to master them, other times it takes months.
Whilst writing 32 Yolks, I learned that… writing
a memoir is very different than writing a cookbook! The process, while much longer than writing a cookbook, did evoke memories of many dishes and recipes I loved from my childhood that I hadn’t made in a long time. These memories of my favourite foods, their taste, their smell, really helped my narrative.
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Working in kitchens all over the world has… aided in my creativity in the Le Bernardin kitchen immeasurably. Exposure to new ingredients, new styles, new techniques, there is always something in the world to learn and I continue to learn from my fellow chefs every day. The food trends that I anticipate for the upcoming year are…
shift towards more vegetarian and vegan-focused menus.
a further
The advice I would give to young chefs trying to succeed would be…
to master the techniques. Nobody is born with the qualities required for the kitchen. You need to make mistakes and go through the process– and the process isn’t easy–if you want to reach any great level in the restaurant business. To succeed you need to work hard, have passion, commitment and dedication. The chefs I admire are... Jean-Louis Palladin, Joël Robuchon, and Gilbert Le Coze, as well as my friends and contemporaries: JeanGeorges Vongerichten, Daniel Boulud, José Andrés, Daniel Humm, Thomas Keller…too many to mention! The one ingredient I couldn’t live without is… black
mystical and delicate flavor.
truffle, such a
My comfort food is… French fries. Chocolate mousse. Roasted chicken. Cheese soufflé. You need more than one comfort food! The number one rule in my kitchen is… respect.
A kitchen requires teamwork to be able to feed an entire dining room. Teamwork requires respect not only between the kitchen staff but also with the servers, sommeliers and maître d’s. If an employee is not humble, dedicated, respectful, and a team player, then they will not succeed in our kitchen.
My last meal would be… black truffles with bread, olive oil, salt and some good Bordeaux shared with family and friends.
IMAGES: PORTRAIT PHOTOGRAPHER: NIGEL PARRY, STILL PHOTOGRAPHER: DANIEL KRIEGER
I chose to become a chef because… my mother was a wonderful cook and I was fortunate to be surrounded by great food almost all the time as a child. Every day she would prepare lunch and dinner as you would experience in a fine restaurant, complete with a fresh tablecloth, china, candles and a full three-course meal. I was very lucky! From a very young age I had a passion for eating that I learned in my mother’s kitchen. I thought if I worked in a kitchen, I would be able to eat all the time!
“Nobody is born with the qualities required for the kitchen. You need to make mistakes and go through the process–and the process isn’t easy–if you want to reach any great level in the restaurant business.”
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The With a history steeped in revelry and glamour, CEO and Creative Director Marie-Louise Sciò discusses how she transformed two of Tuscany’s most esteemed summer sites into contemporary, multi-generational destinations.
Contemporary WOR DS: M A D E LE IN E CO CK R AM P H OTO G R AP H Y (O P P OS I TE ) : M AR I E - LO UI S E S CI Ò BY R O B E RTA K R AS NIG
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MARIE-LOUISE SCIÒ © ROBERTA KRASNIG, OPPOSITE PAGE: HOTEL IL PELLICANO © STEPHEN RINGER
Marie-Louise Sciò’s childhood was far from typical. Set against a backdrop of Mediterranean vistas and old-world Tuscan charm, half her youth was spent at the iconic Hotel Il Pellicano and 17th century villa, La Posta Vecchia. Recalling time spent hiding in the trees spying on guests, little did she know that that keyhole into the lavish lives of Hollywood’s Golden Age icons and distinguished hospitality would become a uniquely personal point of reference for years to come. 30
Fast-forward a few decades to today, where Marie-Louise is Creative Director and CEO at Pellicano Hotels Group, a role she’s brought her inimitable experience and undisputable style to for the past ten years. Stepping into the position she has been tasked with the significant responsibility of restoring the properties to their former glory, without losing the history and charm that permeates the hotels’ fabric.
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Your father purchased the legendary Hotel Il Pellicano in 1979. What are your earliest memories of the summer hotel? Running around and hiding behind the bushes,
spying on all the guests—it was like looking into a magical world.
Since opening in 1965, Hotel Il Pellicano’s look and feel remained relatively untouched until you stepped in. What prompted the repositioning and how did you do it? I wanted to preserve the soul of the place and express
its history and DNA. That of a summer home, chic but not pretentious. That’s how I remembered it and that’s what dictated the design approach. I did want to make it contemporary without losing its past so the mission was to create a dialogue between past and present, making it current without stepping over history.
Tell us about the book Hotel Il Pellicano: 50 Years of History. I love that project. It happened by chance really.
I was looking at Slim Aarons’ pictures to reference them for the interior design of the hotel, but then I found such an amazing archive of photography that the only thing to do was a book! We also had an amazing archive from John Swope, and then came Juergen [Teller] so it just felt like the right thing to do. The book covers three different eras of the hotel.
How do you think your upbringing and background in architecture influences the way you approach the group’s creative direction? Having grown up in both
hotels certainly sees my creative approach treating them as though they’re home—taking care of every detail as if they actually were. Being around clients and seeing it through their eyes also gives me another perspective, while studying architecture has been fundamental in translating that to design details.
RIGHT: © THE SWIMMING POOL. SLIM AARONS, 1973 © SLIM AARONS/HULTON ARCHIVE
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Today’s accommodation value dives beyond the façade and into the detail. What subtle but profound transformation(s) at Hotel Il Pellicano are you most proud of? Having
During Getty’s restoration, a Roman villa dating back to 200 BC was revealed. First in the gardens, where the ruins remain open to nature and our guests, then beneath the Renaissance foundations. The Archaeological Authority carried out excavation work discovering ancient walls, colourful mosaics, African and Greek marble, as well as an array of plate, amphorae and ampules. Today our guests have a private view of these valuable discoveries in La Posta Vecchia’s museum on the lower ground floor.
Also part of the Pellicano Hotel portfolio is La Posta Vecchia. Could you tell us about the history of the luxury 17th century villa?
The villa’s recent history began in the 1980s when my father Roberto Sciò purchased it. It was a private residence until 1990 when it returned to its original function of hospitality.
changed the hotel completely but keeping its spirit and soul. Curating every single little detail from the book and film library to the graphics of the signature scent and towels; pretty much everything is chosen and selected with the upmost care. Today it’s a multigenerational hotel and I’m very proud of that.
The original villa was built by Prince Orsini in 1640 on top of the remains of an ancient Roman city called Alsium. The Orsini family, who owned the castle next door, needed a place for friends to stay when visiting so the villa went on to hold the function of a traveller’s lodge. After being partially destroyed by a fire in 1918, it was bought by Jean Paul Getty in 1960 who, alongside art historian Federico Zeri, restored it to its original splendour; adding unique furniture from the 15th and 17th centuries and precious artwork acquired from royal homes around the world.
Tasked with helping return the villa from private residence to its original function of hospitality, how did you maintain its history and integrity while giving it a contemporary touch? Through the little details that make
up the hotel experience. The curation of the senses through graphics, scent, visuals and music. It’s like a recipe. You have the main ingredients then you need a pinch of this, and a pinch of that. In this case they were all there, they just need to be “dusted” and made more accessible.
LEFT: LA POSTA VECCHIA TERRACE; OPPOSITE PAGE: (TOP) SERVICE ON THE TERRACE; (BOTTOM): MASTER SUITE AT LA POSTA VECCHIA, ALL BY © STEPHEN RINGER
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You’re a strong believer that the details are the crux of any hotel’s soul. What details from past travels have remained etched in your memory? A hotel I stayed at knew I
loved music. On arrival I found the best set of headphones and a vodka soda in my room.
Hotel Il Pellicano, La Posta Vecchia and beyond, where does your inspiration for each project come from? So many different
things. I’m very curious and I try to learn and enrich myself daily as anything really is an inspiration. What’s the most valuable lesson you’ve learnt along the way? Definitely don’t be in rush.
“It’s like a recipe. You have the main ingredients then you need a pinch of this, and a pinch of that.”
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A World Challenging our perception of island life one moody sky at a time, uncover the natural wonder of the Faroe Islands.
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Few places showcase nature’s splendour better than the Faroe Islands. Untouched and untamed, its appearance on most travel wish lists is evidently few and far between. Located in the North Atlantic between Iceland and Norway, the 18-island archipelago continues to be one of Europe’s best-kept secrets. Home to wind-battered coastlines, winding fjords, and picturesque cities that stack up against the world’s best, this is the islands like you’ve never experienced before.
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WHEN TO GO
HOW TO GET THERE
T O S T AY
Unpredictable at the best of times, Faroe Islands weather can shift from sun and calm seas to moody skies and rain in the space of an hour. Visit between May and July when the days are longer and the weather’s most stable.
Despite its isolation and other-worldly ambience, the Faroe Islands are remarkably easy to get to. Direct flights from Scotland, Iceland and Norway take less than one hour; coming from Denmark will take around two. A ferry service also operates from Iceland and Denmark with frequency changing each season.
Boasting an enviable hilltop position with panoramic views of the striking landscape and capital city of Tórshavn, Hotel Føroyar provides the perfect refuge after a day of adventuring. Disguised under a quintessentially Faroese grass roof, the interiors are an expert blend of natural sensibilities and contemporary comforts. All rooms let the surrounds do the talking with muted colour palettes and oversized windows offering vistas that stretch across the capital as far as neighbouring islands.
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T O T A L M A N A G E M E N T - T R AV E L . C O M
FOOD PHOTOGRAPHER: CLAES BECH-POULSEN CHEF: POUL ANDRIAS ZISKA
T O E AT
TO DO
The first Michelin-starred dining destination on the islands, Koks Restaurant boasts the best of local, seasonal ingredients. The menu is wild but fresh, contemporary yet traditional, and promises an unmatched foray into the world of Faroese food culture.
A natural wonderland of adventure, head to the westernmost island of Mykines for hiking trails that weave in and around the rolling moorlands, steep cliffs and unspoilt terrain. Most popular is the trek from the solitary (and only) village to the lighthouse at the tip of the islet. Jaw-dropping views are a given and if you’re lucky you’ll catch a glimpse of the Atlantic puffins.
For the more audacious diners, Tórshavn-based restaurant Ræst pays homage to one of the islands’ traditional culinary practices: fermentation. Appropriately named, raest literally translates to fermented, and describes the local process by which meat and fish are hung in sheds to air dry in cool, salty conditions. Simple but refined, each dish packs an ‘umami’ punch.
Visit the quaint cliffside village of Gásadalur. Once only accessible by boat, helicopter, or a challenging climb, the construction of a tunnel in 2004 opened up the isolated community to visitors travelling by car. Set amidst towering rocky mountains and lush green terrain, a drive to the small hamlet also comes with views of one of the world’s most majestic waterfalls: Mulafossur. Stretching along the cliffside, Lake Sørvágsvatn is fairly underwhelming when passing roadside but wander uphill for striking views from above
and you’ll understand what all the fuss is about. Perched atop deep caves, from certain angles the lake looks as though it towers hundreds of metres above sea level–a photo-worthy optical illusion and incredible natural wonder. Located at the northern end of the island of Streymoy sits the whimsical seaside village of Saksun. Lying at the foot of the fjord with a lagoon at its doorstep, the tranquil retreat is home to fewer than 20 inhabitants, a tiny white-washed, grass-roofed church, and a dual-purpose farmhouse-history museum.
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Behind The Velvet Curtain Spanning three refurbished townhouses in Copenhagen’s historic quarter lies Hotel Sanders, the latest addition to the Denmark capital’s recently flourishing hotel scene.
WO RDS : JACK DU RLING
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“Guests will always remain centre stage, but the carefully curated interiors will be the elegant and exquisite backdrop for their experience.” Alexander Kølpin
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Labelled as Scandinavia’s first real luxury boutique hotel, Hotel Sanders focuses on a tailored and personable service, as well as creating an ‘at home’ feeling for its guests. The hotel is the realised vision of celebrated Danish ballet dancer Alexander Kølpin, who unsurprisingly compares the guest experience to that of a member of the audience at the ballet. When asked where the similarities lie, Alexander says “Entering Sanders is like stepping into a theatre where the scenography and interiors will exceed the expectations of form and façade. Guests will always remain centre stage, but the carefully curated interiors will be the elegant and exquisite backdrop for their experience”. ABOVE: HOTEL SANDERS, LOCATED AT THE HEART OF COPENHAGEN’S HISTORIC QUARTER. RIGHT: THE LIVING ROOM OPPOSITE PAGE: SANDERS APARTMENT
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It isn’t by chance that Sanders is located across the street from the Royal Danish Theatre, where Mr Kølpin spent years performing as a ballet dancer. “The Theatre holds a very special place in my heart. Besides the location in a quiet, residential neighbourhood, it’s my favourite part of the city,” he says. Positioned within the historic and creative hub of the city, Hotel Sanders is just minutes away from the picturesque Nyhavn and cultural institutions such as The Opera House, Kunsthal Charlottenborg and Amalienborg Palace. This focus on the creative community is evident in and around the hotel, both by way of visiting
led by Pernille Lind and Richy Almond. The relationship between the trio arose when Alexander approached Pernille after admiring her background in hospitality design with the likes of Soho House & Co, Conran + Partners and Anouska Hempel. “Picking up my phone on an August Monday morning, I was bombarded with Alexander’s characteristic energy, charm and enthusiasm as he explained his grand plans for the hotel he was about to buy,” Pernill recalls. Once Alexander and Pernille agreed that their visions aligned, Pernille got in touch with former colleague Richy, whose abundant experience in luxury
“For Sanders, simply specifying off the shelf products would not cut the mustard, the furniture needed to identify as being part of the brand as much as the logo or the level of service did.” Richy Almond guests, and in the display of locally sourced and commissioned artwork from emerging artists, “It is our essential goal to inspire our guests creatively whilst tending to their individual needs” says Alexander. When entering the hotel into a nontraditional reception area aptly named The Living Room, you are met with an eclectic mix of luxury décor emulating grand theatres of the past, combined with a Danish mid-century undertone and injections of inspiration from both England and France. This was executed by London-based Lind + Almond, a recently established studio 46
residential and hotel design was an obvious choice to start this adventure together. Richy says, “With our combined background in architecture, interiors and furniture design, we felt well-equipped and more confident as a duo to take on the exciting challenge of the project”, and at that, the duo teamed up, and Lind + Almond was established. On digesting the exquisite mix of design elements, you begin to notice the attention to detail at every corner of the hotel. Alexander’s passion for the importance of detail–across the service, aesthetics and everything in between–is unmissable.
ABOVE: SANDERS BEDROOM + OPPOSITE PAGE: CAREFULLY CURATED INTERIORS BY LONDONBASED STUDIO LIND + ALMOND.
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Describing how integral he was to the design process, Richy says “Alexander was very involved throughout. This was an incredibly personal project for him, he put his heart, his name and his money on the line to create it”; he wanted the hotel “to be about a holistic experience, about stepping into another world for a short time, a world which is both familiar and enchanting. The spaces are the theatre and the staff are the performers.” The 54 rooms at Sanders are no exception to this detailed and bespoke approach. From the standard Coupé room to the Sanders Apartment, each has been designed with their specific and individual features in mind, right down to the furniture. “For Sanders, simply specifying off the shelf products would not cut the mustard, the furniture needed to identify as being part of the brand as much as the logo or the level of service did. As such, we needed to create many pieces from scratch,” Richy explains. Beyond the rooms and at the heart of the hotel is Sanders Kitchen. It boasts the atmosphere and intimacy of a private dining party, and offers a menu that is simple yet undoubtedly tasty with items such as lobster linguini, baby zucchini madras curry, and oysters with mignonette. Food can be enjoyed throughout the hotel; outside and in front of the fire in the Courtyard, on the rooftop in the colonial, bamboo-inspired Conservatory, or in the comfort of your room. Pair it with drinks from the decadent TATA Bar, a space exuding vintage charm with a menu featuring classic cocktails, a small selection of handpicked wines and Sanders’ own beer.
“The definition of luxury for me and the team is actually the musicality and tone of the people who work and enter Sanders.” Alexander Kølpin
Denmark, and Copenhagen in particular, are hubs in the world of design, but both are still in the early stages of hotel development. With Hotel Sanders Alexander is not just paving the way for a new generation of luxury hotels, but rewriting the paradigm entirely, “the definition of luxury for me and the team is actually the musicality and tone of the people who work and enter Sanders.” So while the design and attention to detail is hard to ignore and not be in awe of, the true value lies in the bespoke and curated personable service you receive throughout. Because the ‘Essence of Sanders’ of course, lies with the people–“We have hired people from all over the world in order for our guests to feel completely at home when they come visit us. Our goal has always been to be one of the first real boutique hotels in Scandinavia, as we offer guests and visitors a stylish, curated, comfortable and, above all, personal space with all the first-class servicing one would expect from a top international hotel.”
ABOVE: ROOFTOP CONSERVATORY RIGHT: OWNER, ALEXANDER KØLPIN OPPOSITE PAGE: (TOP) TATA COCKTAIL BAR; (BOTTOM) SANDERS KITCHEN
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Places to Go, Sights to See WOR DS : M AD E L E I NE CO CK R AM
A stark reminder that our interconnected world will forever deliver destinations to discover, this definitive list captures places at all ends of the spectrum. From forgotten cities to untouched ocean gems, this is our list of must-visit destinations.
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Ljubljana, Slovenia
Easily forgotten off most European itineraries, the comfortably compact and eco-conscious city of Ljubljana is not to be overlooked. A place of timeless beauty, Slovenia’s capital city beckons visitors with its laid-back charm and quirky edge. Head to the medieval Old Town and get lost in the narrow cobblestoned alleyways, or visit the 15th century Ljubljana Castle and savour the sweeping views of the city. Wander through the urban oasis that is Tivoli Park or stop by Metelkova district, a lively and colourful site of military barracks that were taken over by artists in the 1990s. W H E R E TO STAY: Va n d e r Urb a n i Re sort
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Toronto, Canada
Often compared to New York and Chicago, this cosmopolitan destination is on the rise and giving its US counterparts some stiff competition. Home to many cultural institutions, emerging neighbourhoods and culinary talents, Toronto is rich with sites to discover. Visit the historic pedestrian-only Distillery District for quirky shops, specialty breweries and galleries. Boat over to Toronto Island for a plethora of outdoor activities and impressive city skyline scenes, or get lost in the bohemian ambience and artsy neighbourhood of Kensington Market. W H E R E TO STAY: Fou r Se a son s Hote l Toron to
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The Bahamas, Caribbean
Comprising more than 700 white-sand islands, it’s difficult to find any reason not to visit The Bahamas. Boasting picturesque vistas and turquoise blue seas, the Caribbean destination perfectly marries European influences with Bahamian traditions. Head to New Providence and get a taste of the famed locally caught grilled fish at Arawak Cay (Fish Fry), an islet lined with brightly-coloured wooden stalls; island hop via water taxi to Grand Bahama Island and embrace the natural wonders of Lucayan National Park, or visit Abaco Islands for unrivalled snorkelling and coral-reef diving. W H E R E TO STAY: Th e Du n more
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Mexico City, Mexico
Home to Latin America’s busiest airport, Mexico City is often flouted by travellers en route to their next adventure. Rather than restricting your time to a six-hour layover, we’d suggest sticking around a little longer to explore all the city has to offer. The densely populated capital is a tapestry of entirely distinct neighbourhoods appealing to foodies, history-lovers, cultural junkies and adventurers alike. Head to cultural epicentre Zócalo, a UNESCO World Heritage Site, and wander the city’s main square. Discover the indigenous ruins of Templo Mayor, and of course, quintessential to any Mexico stay, uncover the vibrant, traditional and innovative food scene. W H E R E TO STAY: Di st ri to Ca p i t a l
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Azores, Portugal
It’s an untouched wonder and nature-lover’s dream but few people have heard of this small archipelago off the coast of Portugal. Charming visitors with a visually-arresting topography (think English countryside meets Icelandic splendour), the nine islands are made up of lush jungle, vibrant lakes, sea cliff walls and volcanic caves. Visit Faial Island and hike over inactive volcanoes, climb Pica Alto, the highest mountain in Portugal, or head to Sao Miguel and explore Gorreana, Europe’s only and oldest tea plantation. W H E R E TO STAY: Fu rn a s B ou t i q u e Hote l , Th e rma l & Sp a
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Ischia, Italy
A world away from the tourist-packed Amalfi Coast, this undiscovered gem promises visitors a true taste of la dolce vita. An hour from Naples and surrounded by deep blue Tyrrhenian Sea, Ischia is home to unscathed landscapes, mineral-rich thermal spas, and rustic villages covered in tangles of bougainvillea. Discover Castello Aragonese, a castle atop a volcanic islet; visit the pastel-hued fishing community of Sant’Angelo or head to Forio for delicious restaurants and sunset vistas. W H E R E TO STAY: Mez z atorre Re sort & Sp a
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Detroit, United States
A long-dismissed city tainted by crime and bankruptcy, today’s Detroit is in the midst of economic and cultural revitalisation and once again worthy of a spot on your itinerary. A hopeful display of urban America, the city’s resilient locals have set their sights beyond the decay and are paving the way for a new Detroit; one home to iconic museums, art-deco architecture, endless parks, and a thriving culinary scene. Visit Henry Ford and Motown Museum for a taste of American history, head to Belle Isle Park, a 982-acre island between US and Canada, and stop by Campus Mauritius Park, an impressive focal point in the city’s renewal. W H E R E TO STAY: Th e Si re n Hote l
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WO RDS : HARRIET BAYLIS
The founders of Brock Collection, Kris and Laura Brock, describe their collections as creating the pieces that women can wear every day with a real romance to them. Their own story reads like a fashion fairy tale, as does the love affair with fabric and design that they both clearly share.
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IMAGES: COURTESY OF BROCK COLLECTION
A True Romance
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Kris and Laura met at Parsons in their early twenties, following Laura’s early career as a stylist, where she developed a natural understanding of what women want, what they feel and what they want to wear, and Kris’ background as a tailor. Fate would bring them into the same couture class where they started to work on projects together and quickly discovered a mutual love for the fabric they work with as well as a complementary skill set across craftsmanship and design. They launched Brock Collection in 2013, married in 2014, and in 2016 were named winners of the CFDA/Vogue Fashion Fund. Their first collection in 2014 was inspired by a vintage red, floral fabric they discovered in a mill archive. From here, they have designed collections focused around this inspiration from fabrics, be it delving into archives across France and Italy, to spending a large portion of the development of their designs around the creation of the material they wish to use. Referring to one another as the ying to the other’s yang, they still approach every collection with the same ideas and regularly surprise one another with similar designs already in mind before even opening the conversation about what lies ahead.
IMAGE: LAURA & KRIS, COURTESY OF BROCK COLLECTION
Such a beautiful attitude to their clothes and the ‘she’ they refer to when discussing the woman who will wear their clothes is incredibly inspirational. It also doesn’t go unnoticed that Kris and Laura’s designs really are sensational. Sensationally romantic.
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“We want to create special pieces she can wear every day, not something that is just black and white but an everyday piece with a silhouette that no one has seen before.”
Who or what inspires Brock Collection?
Both - It’s all about the fabrics and making clothes women can live in. We want to create special pieces she can wear every day, not something that is just black and white but an everyday piece with a silhouette that no one has seen before. It’s all about a feeling, a feeling about what she wants to wear, what she is in the mood for, the question is ‘what can we not live without?’. It’s what moves her and makes us feel connected. Who is the woman that you are designing for?
Kris - She is Laura’s mother, she is Laura, she is our stylist, she is Emma Stone, she is every woman. We have to ask: What is she doing? Her needs? Her lifestyle? When she needs to be in her dress, how does it make her feel? Your clothes have been seen on the likes of Alicia Viklander, Emma Stone and Lily Aldridge. Do you have moments when you stop and think ‘that’s the Brock Collection woman’? Laura - It’s about all the girls who
wear our clothes. Every time we see someone in our designs, we are still shocked. We are so flattered and humbled. It’s these women who bring the clothes to life. They see the clothes in a new way, they see the clothes the way they are meant to be worn.
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You work with a lot of sensational fabrics. What tends to come first, the fabric or the design? Laura - Fabrics are so prominent in
each collection. Each season, we are really inspired by the various florals and fabrics. We want to take floral designs and colours and put them together in a confident way. A way that is true to us and who we are.
From the last collection, which would it be?
Laura - From Spring Collection 2018 it is the blue slip dress—it hugs her body, it’s beautiful and quiet, it’s flattering and hip. That really spoke to us about what we are doing with the collection. Romance aside, what have you learnt over the past few years as you have both grown?
There is a real romance to your designs, are you both quite romantic people or is it a love story with the clothes? Laura - It definitely
Laura - Listen to your heart. Be true to yourself and be who you are. Don’t care too much about what other people think. Do what you love and do away with all the rest. That is who you are—focus on what that is, do it wholeheartedly.
Kris - The emotional attachment and love story of where we started is a general aesthetic of our collections. It’s also what we are really drawn to. It took us a while to really recognise this for ourselves though, so many people were using the word ‘romantic’ but it took us a while to really embody it.
Kris - I completely agree with Laura. Don’t rush everything, it will happen eventually. Of course, it’s hard not to rush, but take your time. Don’t miss any steps. Don’t try and beat yourself.
Is there a piece from your collections that you believe really embodies the brand?
elevated. We are excited to explore another category, offer her something a little more evening, a little more romantic. We are super excited about the fall/winter.
comes from who we are. But also, we want to evoke the emotions, feel the emotions she is feeling and how it feels to live in it.
Laura - Oh yes, every season there is one that defines us. Every season there is one that evokes the story.
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Lastly, what we can look forward to next from you both? Both - Our last collection felt more
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WO RDS : JACK DU RLING
Farm To Table And Beyond
Just an hour out of Cape Town, historic working farm Babylonstoren is rewriting the standards for traditional agritourism. Following a visit to the farm during a recent trip to South Africa, Total Management Group director Jack Durling spoke with owner Karen Roos to delve beyond the surface of the multi-faced, utopian destination. 64
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Located between Franschhoek and Paarl, nestled at the foothills of the Simonsberg, Du Toitskloof and Franschhoek mountains, sits the historic Cape Dutch farm Babylonstoren. Set in a valley initially inhabited by the nomadic Khoisan communities for tens of centuries, the farm’s recorded history begins in 1692. It was granted by the Governor of the Cape to Pieter van der Byl, who would change the course of the future for the farm when he planted the first vineyards and altered the water courses to provide irrigation to the area. Ten years ago, Babylonstoren’s fortunes took another turn when former Elle Decoration editor Karen Roos rejuvenated the farm way beyond its former glory. Acquiring the farm with the original intention of using it as a private weekend retreat, it soon became clear they had to share the experience with the public. “Babylonstoren’s history and beauty was something we could never keep to ourselves, this we realised during our very first visit”, Karen says. Complemented by a burgeoning scene of guest accommodation and dining destinations, Babylonstoren has evolved from a history-rich working farm into a luxury country getaway. Set in and around an ethereal farmland, the meticulously restored estate continues to preserve rather than replace its past. Some original buildings and structures, including the farmyard, manor house, old cellar, leaning ABOVE: THE GARDEN OPPOSITE PAGE: KAREN ROOS, OWNER AND CREATIVE DIRECTOR OF BABYLONSTOREN.
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bell tower and historic gates, date back to 1777. With an architectural style typical of the 17th and 18th century, they solidify Babylonstoren’s position as one of the best preserved farms in the Cape. Keeping all the many layers of history alive has been integral to the farm and its identity, but the most notable nod to bygone years is the name Babylonstoren itself. Described by Karen as the most prominent reflection of the farm’s history, she recalls the name’s biblical and cultural origins, “[the farm] was dubbed, in Dutch, Babilonische Tooren, later Babilonstoring or Babylonstoren, as the 17th-century farmers thought its [the hill on the farm] shape resembled the Tower of Babel mentioned in the Bible. An interesting but unproven speculation is that it also suggests the linguistic melting pot the valley became at that time, with Dutch, French, German and various Khoi and San languages intermingling, and exotic Asian words sailing in with the spice trade – all of which evoke the biblical story of the Tower of Babel.” Today, the working farm has grown and opened up to the public by way of guest accommodation, dining destinations, and workshops. As it develops however, what remains uncompromised is an impeccable attention to detail; from the cottages and restaurant to the historic gates and spa, the simple layering of elements and contemporary touches highlights an original, rural, and simplistic Dutch character.
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“We have a farm-to-fork philosophy which means we like to serve food that is seasonal and that reflects our ‘pick, clean and serve’ approach.” At the heart of the farm and intrinsic to every service and facility is the eight-acre kitchen garden–a rural oasis of vegetables, fruit, flowers and bees. You’ll even find chickens and ducks roaming around, who rather than for the restaurant, play an integral role in supporting the farm’s biological and organic methods. Emphasising its significance, Karen explains that “every aspect of Babylonstoren… is led by the ever-changing tapestry and botanical diversity of the garden”. Thoughtfully divided into fifteen sections, the geometric garden of curiosities is the work of famed French architect Patrice Taravella. After seeing his remarkable gardens at Prieuré NotreDame d’Orsan in France, Karen recalls being “drawn to Patrice’s inherent discipline… he’s remarkable in that he really understands the movement of people: how to make a garden hold you and calm you down.” As beautiful as it is bountiful, the garden is watered by a gravity-aided irrigation system that “feeds water from a stream by rills into the garden, flowering through ponds planted with edible lotus, nymphaea lilies and waterblommetjies”. It’s also the first and only Royal Horticultural Society-partnered garden in Africa.
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Prompted by the wide appeal of the garden and the desire to offer transient visitors an overnight experience, the Farm Hotel opened in 2010. Marking the farm’s first foray into a new tier of hospitality, the 22 guest rooms are housed in a collection of new and restored whitewashed farm buildings. The suites and cottages are bright, airy and spacious; the style, an effortless mix of contemporary furnishings, original features and thoughtful details, is timeless. The Garden Spa soon followed in 2012. Featuring private pavilions, a pool, gym and hammam, the bamboo-laden haven affords guests a tranquil space to relax and enjoy seasonally-led treatments. But relaxation isn’t for everyone and this is a place where it feels natural to get fully immersed in every aspect of farm life. Challenging preconceived notions of a typical vacation, here a desire to ‘work’ isn’t unusual. Playing farmhand and chef within the farm’s picturesque garden is all in a day’s work; gathering fresh produce from the kitchen garden, baking bread, pressing olive oil from the thousands of olive trees, and harvesting honey with the resident beekeeper are all activities to add to the itinerary. Karen says “visitors to the garden are encouraged to pick and eat as they walk through”, giving guests the freedom to prepare their fresh bounty from the comfort of their accommodation, and revel in a self-sufficient stay.
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For the less industrious, fresh food virtually straight from the source is in abundance at Babylonstoren. “We have a farm-to-fork philosophy which means we like to serve food that is seasonal and that reflects our ‘pick, clean and serve’ approach” Karen says. The farm’s award-winning main restaurant Babel is set within a creatively converted cow shed. The interior places Cape Dutch architecture alongside contemporary glass walls, rustic furnishings and unpretentious décor, while the menu itself is farm to table cuisine at its pinnacle. Food is simple and seasonal, showcasing everything from yellow tomatoes and apricots over summer to slow-cooked lamb and red wine in winter. At the rear of the garden is the Greenhouse, a custom-built, 26-metre vintage conservatory constructed in France by the craftsmen at Serres et Ferronneries d’Antan. It offers guests a casual place to sample home-baked treats, fresh garden juices and artisanal breads with meats, cheeses, homemade herb oils, preserves and chutneys. Finally there’s the Bakery, with freshly baked bread, the unmissable Cheese Room and an evening menu of Italian-inspired fare. Babylonstoren’s acreage is also home to vineyards, a state-of-the-winery, tasting room and cellar. Blanketing 217 acres, the vines produce 13 different grape varieties that showcase the soils and climate of the region,
plus the estate’s commitment to keeping things simple and true to the earth. Echoing the farm’s 17th-century Cape Dutch architecture, the winery itself was designed by famed cellar architect Gerard de Villiars. Under the watchful eye of cellarmaster Charl Coetzee, it utilises sustainable equipment under a gravityfed production system that reflects the well thought out and conscious no wastage policy running throughout the farm. Aspiring or self-proclaimed connoisseurs can experience the eight wine varieties with a guided tour or sampling at the Tasting Room. Located above the cellar, it’s an inspired space with floor-toceiling glass walls offering uninterrupted views over the vineyards towards Babylonstoren hill, and Simonsberg and Banghoek Mountains. The centre point for all food and drink served at Babylonstoren is the importance of fresh, clean produce and no wastage. Great care is taken in the growth and nurturing of the 300+ varieties of edible and medicinal plants found in both the garden and vineyard. “Everything is grown as organically as possible and in a biologically sustainable manner. We harvest fruit and vegetables all year round for use in our restaurants and when the garden cannot provide enough, we supplement with fruit BELOW: (LEFT) A SEASONAL, FARM-TO-FORK PHILOSOPHY DETERMINES THE MENUS AT BABYLONSTOREN; (RIGHT) VINEYARD OPPOSITE PAGE: BABEL RESTAURANT
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“Above all, we’d like visitors to ground themselves again. To enjoy the mountains all around as much as we do, pick their own healthy fruit and veg, play pétanque, swim in the farm dam, enjoy an hour in the spa . . . await sunset with a glass of wine in hand, and then slip in between sheets of crisp linen and drift away.”
harvested from the farm’s orchards. Any surplus fruit is distilled or used to make jams, cordials and preserves”, Karen says. The Cape Winelands is an area famed for its bucolic landscapes, numerous spectacular guest farms and vineyards but Babylonstoren stands head and shoulders above the rest. Not only is it a photographer’s dream, you can feel and experience the attention to detail throughout. For Karen, as it continues to grow and develop, the overarching vision is simple–“Above all, we’d like visitors to
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ground themselves again. To enjoy the mountains all around as much as we do, pick their own healthy fruit and veg, play pétanque, swim in the farm dam, enjoy an hour in the spa, eat a simple fresh dish at one of the restaurants, walk up the conical Babylonstoren hill, await sunset with a glass of wine in hand, and then slip in between sheets of crisp linen and drift away.”
BELOW: EXTERIOR OF COTTAGE, FARM HOTEL OPPOSITE PAGE: ONE-BEDROOM COTTAGE
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WO R DS : M AD E L E I NE CO CK R AM
At Land’s Edge Sometimes it’s the city skylines that capture our attention, every now and then it’s the destinations synonymous with history but, more often than not, when holiday planning takes precedence over everyday tasks, the mind wanders to those places where the sun is shining and the water’s in reach. From the shores of Lake Geneva to the picturesque cliffs of Santorini, these carefully curated properties are testament that the world’s white-sand beaches, dazzling pools and uninterrupted water views need not come at the price of mass tourism.
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Ko h S a m u i , T h a i l a n d
A small easy-to-reach island off the coast of Thailand, Koh Samui comprises a bunch of colourful towns and neighbourhoods promising everything from laid-back luxury to lively nightlife and active adventures. One of the country’s largest tropical islands, the captivating composition of palm-lined beaches, lush jungles and clear blue waters ensures something for travellers of all ages and tastes. Explore the secluded lagoons and ancient temples or add pampering to the leisurely mix with high-end spas, yoga and beachside relaxation.
WHER E TO STAY
Located on the northern shore of the island at Laem Noi Beach, Villa Malouna puts distance between family-friendly tranquillity and young revellers. Boasting a pristine beachfront setting, the property’s distinct pavilions are immersed amongst secluded tropical gardens and exude calm with a zen, Japanese meets mid-century modern design. Perfect for bigger groups, features include six ensuite bedrooms, spacious entertaining areas and uninterrupted sea vistas.
Canggu, Bali
This sleepy seaside village on the Indonesian island of Bali is the perfect destination for anyone in need of sea, sun, and culture. Often referred to as the beachside answer to Ubud for its lush paddy fields and laid-back atmosphere, Canggu is one of the up-and-coming areas on the island; surf beaches are aplenty, the flourishing dining scene caters to all tastes, and the bohemian vibe promises relaxation and rejuvenation.
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WHER E TO STAY
Occupying a spacious site mere metres from Old Man’s Beach, the sumptuous Casa Casbah is nothing short of a Balinese dream. The navy and white interior is expertly complemented by rich green plants and pairs beach house chic with uncompromised elegance to create a relaxed yet luxurious destination for families or groups of friends. Wake up to the gentle ocean breeze and sound of rolling waves before exploring all the wonders Bali has to offer.
T H E A W AY C O L L E C T I O N . C O M
Russel l, New Zealand
New Zealand’s first capital, this quaint town is a cultural epicentre of national history. Located in the Bay of Islands, Russell served as the site for the first European settlements and was once known as the ‘hellhole of the Pacific’ due to the unsavoury behaviours that came with the port’s transient fishermen and traders. Long gone are the negative connotations as the charming white-washed buildings, quiet streets and deep blue bay take centre stage. Uncover indigenous history, ferry over to the protected Waitangi Treaty Grounds and take advantage of unrivalled access to the country’s most striking natural surrounds.
WHER E TO STAY
One of the most exclusive properties in the Bay of Islands, Rahimoana boasts a jaw-dropping hilltop setting with panoramic views of the surrounding sea, islands and inlets. A tranquil refuge for travellers, the luxury property’s dramatic isolation helped make way for a modern, sleek and open design, with features including an infinity pool, state-of-the-art gym, and private beach.
Belize
Located on the beautiful eastern coast of Central America and bordered by the glistening Caribbean Sea, a trip to the region isn’t complete without a stop in Belize. A melting pot for culture, language and adventure, the country’s easy-going atmosphere and beautiful landscapes allure relaxation seekers and wildlife enthusiasts alike. Explore the abundance of vibrant coral and magnificent marine life, discover ancient Mayan sites, and bask seaside in the Belizean heat.
WHER E TO STAY
Just an hour by boat from Belize City, the idyllic Casa Ventanas is one of a collection of luxury villas set on the private island of Cayo Espanto. Stretching 150-ft off the island by way of wooden walkway, this romantic over-the-water hideaway takes the island experience to new heights.
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L a ke G e n e v a , S w i t z e r l a n d
Nestled between France and Switzerland, central Europe’s largest lake provides some of the most breathtaking scenery in the world. Trimmed by sought-after accommodation and attraction-rich towns, the peaceful waters are ideal for swimming, hiking and boat cruises in the warmer weather while the wintertime promises activities like skating, ice fishing, snowmobiling and more. The shores are dotted with picturesque towns and the cosmopolitan city of Geneva, ensuring a plethora of spots to discover Swiss charm.
WHER E TO STAY
Sitting right at the doorstep of Lake Geneva, La Villa du Lac offers otherworldly accommodation for both leisure and business travel. A stone’s throw from the famed La Réserve Genéve Hotel and Spa, visitors are treated to home comforts and all the luxuries and services of a five-star hotel.
Santorini, Greece
With incredible views at every corner, this magical Greek island has made its way onto most travel bucket lists. Set amidst the Aegean Sea and awash with white, blue-domed buildings, Santorini is celebrated for its mesmerising sunsets and isn’t short of sights to see. Visit the ancient ruins of Akrotiri, discover the world-famous Red Beach, hike the FiraOia track or admire the dazzling scenes of the caldera on a catamaran cruise.
WHER E TO STAY
Comprising two connected levels that share the same cave-like interior and breathtaking vistas, Erossea Villa offers the perfect escape for up to ten guests. Situated in Imerovigli, a small town between popular tourist destination Oia and the island’s capital Fira, the luxury property features large private outdoor areas and exquisite guest rooms.
T H E A W AY C O L L E C T I O N . C O M
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TA S T E N O T E S
AS H C LO U D Serves 1 | Prep: 5 minutes Recipe by The Connaught, London
INGREDIENTS 40ml toasted sesame infused Patrรณn Reposado 30ml grilled pink grapefruit sherbet 10ml Palomino dry sherry 10ml lime juice Charcoal tuille
METHOD
IMAGE: COURTESY OF THE CONNAUGHT, LONDON
Shake all ingredients with ice and strain into a coupette glass. Garnish with charcoal cloud.
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TA S T E N O T E S
FRESH AND SMOKED SALMON R I L L E T T E W I T H S O U R D O U G H TOA ST Serves 8 (4 cups) Recipe by Eric Ripert
INGREDIENTS 1 bottle dry white wine 2 tablespoons chopped shallots 2 pounds fresh salmon fillet, fat trimmed, cut into 1-inch cubes 6 ounces smoked salmon, fat trimmed, cut into small dice 2 tablespoons thinly sliced fresh chives 1/4 cup fresh lemon juice 1 cup mayonnaise Fine sea salt and freshly ground white pepper to taste Toasted sourdough or baguette slices, for serving
METHOD Place the wine, shallots and one teaspoon of salt in a large saucepan and bring to a boil. Add the fresh salmon and poach for 40 seconds. Drain in a sieve and run cold water over just to stop the cooking. Drain well in a sieve and refrigerate until cold. Discard the poaching liquid. Place the smoked salmon in a large bowl and stir in the chives. Add the poached salmon and use the side of a wooden spoon to shred the salmon as you mix. Stir in the lemon juice, mayonnaise and pepper. Add salt to taste. Refrigerate until ready to serve. Serve with toasted sourdough or baguette slices.
IMAGE: PHOTOGRAPHER: DANIEL KRIEGER
This recipe can be made up to six hours ahead.
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