The Journal - Issue 7

t h e jo u rn al powered by total management

s o ul man | f est iv al fa shio n | hidde n nica ra gua t u t t o w ines | l is a l o v ISSUE NO.7

FOUNDER’S

FOREWORD

W

elcome to the first edition of our newly designed Journal where we have consolidated all of the latest news and features from our global Lifestyle, Travel and Events divisions into one magazine, ensuring you have everything you need to know at your fingertips.

Forming our new Journal was an exciting process, and we hope you enjoy reading it as much as we did creating it.

It’s been a lively few months for our New York office with our Headquarters relocating to Park Avenue and some fantastic new faces joining our US team in the Travel and Lifestyle divisions. All in all it’s been an exciting growth spurt and with the summer in full swing things have certainly picked up further speed with our events team heading out east again for various brand partnership activations in the Hamptons along with some exciting new projects to keep us busy.

We are gearing up for Men’s Fashion Week which will take New York by storm in July and our team will be on site to help with the various show logistics.

Our UK team also have busy summer schedule jetting around Europe for various events. Our team were back to the South of France for Cannes Lions looking after a multitude of companies with various yacht, villa, dining and entertainment requests.

Cannes Lions never disappoints with over 15,000 industry leaders arriving in the heart of the South of France for this dynamic festival which serves as the meeting place for the world’s creative communications industry.

TH E C OVE R Ph oto graph by Em i ly Hope

US this December for its whopping 20 year anniversary.

Looking inside this quarter’s Journal we have some great features; not only an interview with the amazingly talented James Bay, but also a new fantastic Style and Beauty section which includes an exclusive Fashion Lookbook with TV presenter and model Laura Jackson who showcases this season’s hottest festival looks. We have also added in our Globetrotter section which includes content and features for the discerning traveller. Our segment on the latest news in food and drink comes via our Gourmand chapter which now features as part of our quarterly Journal editions.

In this issue we have been lucky enough to speak with the inspirational Sous-Chef of Relæ restaurant in Copenhagen, Lisa Lov who is showcasing female culinary talent in a big way, she is certainly one to watch. We have also been chatting with Alex Whyte, one half of the duo behind the wine lists at some of London’s hottest restaurants. Tutto Wines really are spearheading the artisanal wine movement and what an impressive fan list they have!

Until the next issue, we would like to wish all of our clients and members a wonderful summer ahead and we hope to see you at one of our upcoming events.

NATASHA THOMAS CEO & FOUNDER

From Cannes Lions our team will move down the coast for a stop off in St Tropez, to produce a magical private party, transforming the picturesque Old Port into an Alice and Wonderland extravaganza. Then back to London for more red carpet action, with the Mission Impossible 5 premiere.

Tying up the summer events calendar will see our first event for the Team Margot Foundation with a private dinner at the exclusive private member’s club, Annabel’s on 8th September.

During the course of the summer we hope to be able to confirm the date of the Victoria’s Secret show which has officially announced it will be back in the

Editor in Chief J ACK D UR L I N G total-management.com 3

ISSUE NO.7

CONTENTS f eat u r es

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32

42

SOUL MAN

HIDDEN CENTRAL

EYE OF THE TIGER

The BRIT Awards Critics’ Choice power player talks influence and life on the road.

The jewel in the crown of Central America becomes this summer’s love interest.

The Sous-Chef of Christian Puglisi’s Relæ restaurant in Copenhagen discusses the gender debate in the kitchen.

By Katie Nelson

By Isabel Carmichael

By Isabel Carmichael

Plus

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FESTIVAL FASHION: CROFT & BROWN SHOWCASE LOOKS FOR THE FESTIVAL SEASON

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photo emily hope

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ISSUE NO.7

CONTENTS 3

FOUNDER’S FOREWORD

6

r eg u lar s

CONTRIBUTORS 28 COMMUNITY SPIRIT

the u p date

Michael Little talks us through the New York surfing community in the LES

8 ANGELS RETURN SOHO HOUSE’S

3 0 GLOBAL DRIVES

COTSWOLD OUTPOST

Designing the most memorable drives

9 NUNO MENDES GOES N AT I V E

3 4 HARD TO SEE

FA S H I O N W E E K ’ S N E W

Exploring the current exhibition at the Whitney Museum of American Art

HOME CITY LIGHTS 30

N E W YO R K ’ S N E W V I E W 1 0 DESERT DIARY

photos clockwise, from top © vadim petrakov, rune lundø, hueso, sj villas, net-a-porter.com

Total Management takes you on a whistle stop tour of America’s hottest festival st y l e & b eau t y

2 0 FA C E F I R S T

The name behind some of the world’s most photographed faces

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“For the times in my life that the album is written about (which is approximately the last 3 to 4 years) it just felt like the right way to sum it all up. I didn't want to use a track title as the album title, so when ‘Chaos and The Calm’ came to mind it just felt right.”

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3 8 U R B A N C O W B OY

Experience ranch life in Brooklyn’s newest venue

g o u r m and 40 WORLD’S BEST

The World’s 50 Best Restaurants list 41 SUPER SWEDE

Don’t underestimate the woman in pink 4 6 TUTTO WINES

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A glimpse inside the world of London’s most passionate wine duo 5 0 TA S T E N O T E S

Cooking up a summer storm with Anna Jones 4 9 D R I N K : D E L I G H T L F U L22 SUMMER SEASON

LY E N G L I S H

Fashion expert Camilla Ridley-Day takes us through this summer’s hottest essentials

Reviving some old English ingredients

2 5 F E S T I VA L S E A S O N ESSENTIALS

Francesca Lewis talks us through the must have items

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50 ART OF DESIGN

A snapshot of some of the world’s most beautiful spaces 52

gl o b etr otte r 2 6 D E L U X E S TAY S

5 2 C A M E R A R E A DY

Travelling the world from château to villa

Chris Tonnesen is changing the way we view food total-management.com 5

Contributors ISSUE NO.7

ISABEL CARMICHAEL

HARRIET BAYLIS MIRANDA MAY

ELLIE KENNING

ISA BEL CARMI CHAE L

ELLIE KENNING

M I R AN DA M AY

VANES S A C AP P EL L I

H AR R I ET B AYLIS

Restaurant industry devotee, Isabel knows the ins and outs of each venue across the capital and beyond and holds an enviable black book of contacts.

In a world where chefs are the new rock stars they too need their gluttonous muses.

Isabel has a soft spot for market shopping and has recently found a new love in biodynamic wines…shall we blame the boys from Tutto for this?

Having worked across the board at Total Management, Ellie has expert knowledge of fashion and beauty trends and has worked alongside some of the globe’s most sought after make-up artists and designers. In this issue she takes us through the rise of Charlotte Tilbury and how you can turn your red carpet make-up into festival warpaint thanks to a few genius style tips.

As the longest standing member of the team, it’s no surprise that after 8 years at Total Management Miranda is at the forefront of all things newsworthy.

Working across all the divisions of Total Management she will be enlightening you on the big happenings from the world of entertainment and travel.

In this issue our resident design expert Vanessa talks us through some of the most innovative and interesting restaurants on the planet. When she is not travelling the world devouring offal and ancient delicacies, Vanessa can be found dancing in a field in rural Wales.

Despite spending a large amount of time travelling between the Total Management London and New York offices, Harriet manages to equip herself with the latest knowledge of global dining trends, the coolest event venues and the hottest openings.

Harriet’s interview with Alex Whyte of Tutto Wines brings to the fore London’s most passionate and imaginative wine duo.

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illustrations emma ridgway www.emma-ridgway.com

VANESSA CAPPELLI

MARCELLA SEEGOOLAM

FRANCESCA LEWIS

KATIE NELSON GEORGIA SMITH

MARC ELLA

G EO R G I A S MI T H

SEEGOOLAM

Georgia brings her smart wit and great eye for new trends and event recommendations to this issue.

Working in the helm of the Ticketing and Hospitality division, her passion for good food makes her also a bit of an expert in knowing where to drink and dine on a global scale.

Senior Events Manager Marcella has spent the summer jet-setting all over the globe. Her birthday was spent at Coachella before she hopped on a flight to Cannes where she mingled with the glitterati on the red carpet.

She’s a busy lady and in this issue she shares her stories first hand of her week in the desert.

CONTRIBUTING PHOTOGRAPHER AL EX AND R A S AR A www.alexandra-sara.com

K AT I E N EL S O N

F R ANC ES C A LEW IS

Our newest recruit in the New York office, Katie is the eyes and the ears of US travel.

Her wealth of experience trekking across the globe makes her the voice of experiential travel and this summer she is taking us to Nicaragua.

Director of Events Francesca is the voice of design and innovative parties. She has done her fair share of camping over the years and in this issue she enlightens us on some of the best festival essentials to keep you clean and fresh this summer.

CONNECT WITH US I N STAG R AM : @totalmanagement T WI T T ER : @TotalMgmt FACE BO O K : facebook.com/TotalManagementGroup W E B: total-management.com | total-managementtravel.com | total-managementlifestyle.com

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THE UPDATE • t he l at e s t e ve n t , t r a ve l a n d li f estyle n ews f r om total m an ag em en t •

THE ANGELS RETURN TO NEW YORK

The show was held in New York for its first five years, before moving to Cannes in 2000. The subsequent three shows were held in

New York, before the show was replaced by an Angels tour - from NY to Miami, Las Vegas and Los Angeles - in 2004. Over the following four years, the show moved between New York, LA and Miami, before it began another five-year stint in the Big Apple.

The most recent show, in December 2014, was held in London, but returning to New York to celebrate this milestone was never really up for debate.

SOHO HOUSE’S COTSWOLD OUTPOST With arguably some of the coolest and most sought after venues dotted around the globe it’s no surprise that Soho House’s upcoming UK opening “The Farmhouse” has got people’s attention and a waitlist to prove it. Opening its doors in July and set in the idyllic English countryside of Oxfordshire, Soho House have transformed 100 acres of farm land into the ultimate retreat. With a Cowshed Spa, pools, lakes, horse-riding, crazy golf, cycling, tennis, boating, five-a-side football, winter ice-skating, an outdoor events barn, not to mention an array of cabins, cottages and farmhouses; there is something for everyone.

Soho Farmhouse Great Tew, Chipping Norton, OX7 4JS, United Kingdom (www.sohofarmhouse.com)

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photo top fashionstock.com/shutterstock.com

The Victoria’s Secret 2015 show will be held in New York City.

The lingerie extravaganza moved to London for 2014, but will return to its recent home later this year in time to celebrate its 20th anniversary.

N U N O M E N D ES G O ES N AT I V E Just as we all thought Nuno Mendes had abandoned us mere mortals in favour of the notoriety and glamour of life at The Firehouse, he has taken a U-turn and surprised us with the opening of an affectionate ode to his native Portugal. Clearly noting a serious lack of high-end and fashionable Portuguese eateries in central London, he opens Taberna do Mercado on Old Spitalfields Market with little noise, quite the contrary to his previous London opening. With him he brings Head Chef and fellow native Portuguese friend Antonio Galapito from his days at Bacchus who has since been doing the rounds at White Rabbit and Lyle’s. Taberna do Mercado is open from 12 noon every day with reservations taken at lunchtime; dinner is from 6-9pm for walk-in tables only.

Taberna Do Mercado, Old Spitalfields Market, 107b Commercial Street, London, E1 6BG

FASHION WEEK PARKS UP September London Fashion week will see some of the world’s most recognised and desired fashion brands, waving goodbye the London landmark, Somerset House, and heading into the buzzing streets of Soho, to Fashion Week’s new location, Brewer Street car park; yes, you read it right, car park. The Art Deco two storey building will provide an incredible raw space for brands to showcase their newest collections in the creative and retail epicenter of the West End. This bold move is a huge development for Fashion in London and has certainly got the industry eager for the Spring/ Summer collections grand unveiling.

photos from top joe woodhouse, lights of soho, one world observatory

CITY LIGHTS Newest members club “Lights of Soho” is certainly shining bright on the London scene. The club with a strict cap of 2000 members has been designed to accommodate artists, designers and fashionistas who support creativity and art. Upstairs holds a gallery of pop-up exhibitions and space to work with a secret basement for members to go and meet, drink and eat from menu designed by Michelin-starred chef Mark Hix. With Soho under threat with Crossrail plans, venues like Lights of Soho are fighting back to secure its landscape and future as London’s cultural epicenter.

Lights of Soho, 35 Brewer Street, London W1F 0RX (www.lightsofsoho.com)

SEE FOREVER In New York, all eyes are now on the unmissable 104-storey, 1,776ft-tall One World Trade Center. Having slowly risen from the site of the fallen Twin Towers, it is now complete and the tallest building in the Western Hemisphere. Hailed as the biggest global opening of 2015, The World Trade Centre has finally opened its long awaited “One World Observatory”. With breathtaking views over the New York skyline, in an incredible, iconic and emotive building that shapes New York’s landscape and history, summer dates for its stunning event space are already in very short supply.

Private and corporate clients have flocked to host in this unimaginable space where the vision of allowing people to “See Forever” is almost tangible. contact total management for bookings

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THE UPDATE THE DIARY

Desert Diary

Marcella Seegolam dons her festival warpaint and heads to the desert to be the life and soul of the party at America’s most talked about festival.

T

he Coachella Valley Music and Arts Annual Festival kicks off the summer festival scene in true style. Located at the Empire Polo Club in Indio, California, Coachella really is the godmother of the US festival scene and it’s here that the pace is set for the rest of the festival season.

As the world eagerly awaits approval of the seasons’ festival trends; the behind the scenes gossip; news of who headlined the best pool parties and who supported who on the main stage, oh and not forgetting (most importantly by far) who was the surprise act of the weekend for which this festival has become renowned; Coachella is the champion of festivals. Celebrities, artists and VIPs alike bask in all things creatively fabulous over two glorious weekends in April, sharing their antics on the likes of Instagram, Twitter, Tumblr and blogger pages, whilst back in the UK we watch on, wishing to be on the other side of the pond, partaking in a 72 hour fun-filled weekend.

Well, not this year! This year, the Total Management Team were on the ground - in the thick of it all - across both weekends, assisting over 50 festival fans, scouting the best parties, sampling the finest of food trucks and even had a little time to dance, like no one was watching!

D AY 1 “Let’s Get This Show on the Road” 4.30pm and we’ve hit the tarmac of a hot and sticky LAX airport, itching to say goodbye to the 11 hour flight and to start making our way down to Palm Springs, our home for the weekend. We eagerly hit the road and the road is where we stayed, for a good 3 or more hours, weaving through traffic, made up mainly of fellow festival-goers, all in the same boat, but all in good spirits. As horns were honked in acknowledgement of each other, all trying to make the somewhat tedious journey just that little more bearable, as streams of cars all head south for what will be one of the biggest events and highly anticipated events in Indio.

1.00am and the Hilton Hotel, Palm Springs never looked so inviting. The welcoming staff are ready to get us checked-in and into our rooms as quickly as possible - knowing that our beauty sleep would be paramount - if we were going to get through the next 3 days. Despite being keen to have a quick look around, maybe hit a late night bar, we made the sensible decision to hit the hay.

D AY 2 “Coachellin” 8.30am the team is up, feeling bright eyed and bushy tailed, ready for whatever Coachella has to throw at us. First things first: breakfast, and in true American style nothing beats pancakes with eggs, bacon, fruit and coffee; lots and lots of coffee.

With a fully lined stomach, pool bag packed, the team hit Palm Springs on the hunt: Pool Parties are our pray.

11.30am we enter the already buzzing pool area at the Hard Rock Hotel, Palm Springs. The DJ is warming up, the swan, duck and donut inflatables are casually floating in the pool, just ready and waiting for someone to take their first selfie. The atmosphere is relaxed with excited sun worshippers settling onto their beds and cabanas, topping up on Hawaiian Tropic (more oil than SPF) and ordering the first round of Coronas. Everyone is, in true Coachella style, happy and smiley, friendly and eagerly waiting for the temperature to drop slightly before they make their way to the Polo Grounds.

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4.30pm we’re freshened up from our pool party antics and we are on the shuttle bus; the one of many that leave Palm Springs, ferrying festival goers every 15-20 minutes to and from the festival grounds. The 30 minute journey passes in an air-conditioned flash and we arrive, first clocking the iconic Ferris wheel that is as notorious with this festival as the never ending palm trees, pinching ourselves and bursting with excitement to get off the bus and start exploring. Ushers and festival staff are exuberant, high-fiving and welcoming us as we go through check-in, wishing us all an amazing, awesome and safe festival.

festival having blown everyone away and left those who missed out speechless and undeniably regretful that they left early or even considered to go and see another act. And yes, nearly two months later, we are STILL talking about this!

11pm having already been swooned by George Ezra, partied along with Alabama Shakes and Time Out’s favourite Caribou, we made our way to the main Coachella Stage, ready for rock legends AC/DC. Despite receiving some negative feedback the band showed their critics what they were made of by doing what they do best, putting on an amazing live show. It was tough to find one person not rocking out!

D AY 3 “Surprise Surprise” 2.30pm we sacrifice sunning by the pool and decide to catch as many acts as we can. As one of the busiest days of the weekend for performances, our schedules were decided on and our timing had to be perfect to make sure we could hit up all of our favourites. We kicked the day off with Clean Bandit who performed a selection of their summery hits. We had secretly hoped that Marina and Diamonds would make another surprise visit to their set as they did at Weekend 1, but nay, twice in two weekends would just be spoiling the crowd. We were sure a surprise was to come though, patience is necessary! Royal Blood, Milky Chance, Hozier and Alt-J seemed to come in quick succession, taking us smoothly into the beautiful Cali dusk.

8.30pm Alt-J close with ‘Breezeblocks’ and as the sun starts to set behind the West Coast mountains the sky turns, hitting what seems to be every colour in the spectrum, second by second, creating a view that’s unimaginable and a backdrop for the festival that makes the Palm Trees, now dark in comparison, stand out like perfectly placed stage props, ready for the perfect-picture-postcard, the type that will be the envy of all of your social media friends and will be your latest screensaver. We run through the festival, making our way to the Mojave Stage to watch Kasabian who seem to already have the audience in the palm of their hands.

9.45pm We make our way next door to the Gobi Stage, a smaller more intimate area, in anticipation of FKA Twigs and manage to weave close to the front. Her presence onstage is gripping, her vocals haunting and the show electric. If we had only seen her beau, heartthrob Robert Patterson, this may have been tough to top!

11.45pm running a little late, The Weekend finally hits the main Coachella stage and the crowd roars! Hit after hit, he croons us and we sing along, warm in the perfect evening weather and smiling after a great second day – and then it comes – what we’ve all been waiting for…the greatest surprise of them all. Completely unexpected, the ‘Drunk in Love’ cover-singer announces a special friend… The one and only Kayne West takes to the stage. The pair cover some of Kanye’s top hits including his latest single ‘All Day’, sending the crowd into a frenzy and social media goes into meltdown. Naturally, this closed day two of the contact total management for bookings

D AY 4 “Sunday Funday” 2.30pm Skrillex wasn’t scheduled to play Coachella this year, but that didn’t stop him from turning up to the and surprising lucky ravers at the LED Pool Party at Palm Springs Hilton with barrels of toxic bass and not to mention a wad of cash! $1 dollar bills were everywhere! Setting a high standard for the last day of the festival we make our way to the Polo Grounds, eager to find out what’s in store.

6.30pm late lunch / early dinner for us as we all tuck into LA favourite Pink Taco. Anyone who’s anyone loves their authentic Cali style chilli dogs with chilli fries. You would think it would be a tad excessive, but no, this hit the spot and gave us the fuel to dance the start of the night away to Florence and the Machine.

9.45pm and we are on the field in front of the main stage, along with what felt like everyone who was at Coachella, begging Florence to sing ‘one more song’! In her usual eccentric and magical way, she encourages every person, young and old, to lose all inhibitions, dance, swing and sing along to all of her hit songs and debuted her latest single ‘Shipwrecked’ all while she was sat on a stool, from breaking her foot at Coachella Weekend 1. This in no way dampened her performance and in her own words ‘made sure she gave it some extra welly’ for her fans! The TM Team’s second highlight of the festival, hands down.

10.30pm it’s time for the final headline act! Noooooooo I hear you cry and trust us when we say that we are with you on this one! Drake, the Canadian singer and rapper bounced on stage, and opened with ‘Legend’. Hit after hit, he performed and the crowd reacted with screams, until mid-way through his performance he sang ‘Truffle Butter’ a cover he performed with Nicki Minaj. Little did we know that she was watching from stage side the entire time with none other than Beyoncé! As he introduced her to join him, the tiny rap star, powerful in both presence and voice, tottered on stage and gave it 100% to an overwhelming and deafening cheer. The crowd was beyond hyped, his hits were still flowing strong and as his set climaxed, fireworks exploded from the roof of the Coachella stage, loud and colourful, an amazing end to a more than amazing weekend. total-management.com 11

voyage

of

the soul

photos clockwise from left nicky kelvin, emily hope

At 24 years old few burgeoning recording artists can boast as already being a BRIT Awards Critics’ Choice. With a distinct style that has him already making waves in the fashion world, having wowed fashion show attendees with his chiselled look and soulful performance at Burberry’s SS15 show in 2014, the last few years have seen James Bay rise from local self-taught musician from Hitchin in Hertfordshire, to international recording artist and fashion icon.

By ISABEL CARMICHAEL 12 total-management.com

“For the times in my life that the album is written about (which is approximately the last 3 to 4 years) it just felt like the right way to sum it all up. I didn't want to use a track title as the album title, so when ‘Chaos and The Calm’ came to mind it just felt right.”

total-management.com 13

H

aving supported the likes of John Newman, Beth Orton, Kodaline and Tom Odell along with a support set in Hyde Park in 2013 for The Rolling Stones, James Bay has surely already achieved every musician’s veritable dream. In advance of what is set to be his busiest summer to date and a sold out UK tour in the autumn, we spoke to James about his career, his inspirations, what keeps him going and where we would most likely find him on a rare night off.

Before you studied music at Brighton is it true that you selftaught yourself the guitar through listening to music? I had lessons for a bit when I first started out, but I quickly lost the patience to just turn up once a week and learn the next ‘bit’ of guitar from my teacher, then wait another week. So I quickly moved on to spending all my time sitting in my room, putting on records and listening and copying what I heard from there, and suddenly my learning to play was moving a lot faster.

Which musicians and groups were influential to you at this time? A lot of blues guitarists and soul artists. Everyone from Buddy Guy, Stevie Ray Vaughan and BB King, to Ray Charles, Aretha Franklin and Marvin Gaye. I was also getting into bands like the Stones, Led Zeppelin and others from that time.

What has been the most memorable place you have stayed to date and why? On a tour bus. I’m still brand new to it. This tour I’m on is the second bus I’ve ever been on. It might not be the most glamorous but it’s certainly a memorable place to stay and way to live; bouncing along the highway in your bunk at night with all my mates, playing gigs around the world. It’s a pretty fancy kind of sleepover.

Where in the world would you most like to play? There’s at least a few answers to that. Madison Square Garden, The Royal Albert Hall, The Budokan. I’d like to play baseball stadiums one day, like the Beatles did when they first came to America.

Who do you look up to for musical inspiration? So many; Feist, Ray LaMontagne, Bill Withers, Blake Mills, The Rolling Stones.

There are many more answers to that question.

Most memorable festival experience as a performer? I still dream of headlining there, but I’ve already been lucky enough to be the opening act at a sold out show at The Fillmore in San Francisco. It was my birthday that night, so just before the end of the set I told the crowd what a dream it had been to go there and what day it was. Before I knew it the whole room had burst into song singing happy birthday to me.

Did the achievement of winning Critics’ Choice award at The Do you have a style icon? It’s either Han Solo from Star Wars or BRIT Awards this year change the way you work? No, it just Marc Bolan from T Rex. fuels me to work even harder and make Tell us about your ideal night out. sure the shows are even better every time. It hasn’t changed me, but it gives “Between 1am until 4am we’d be Where would it begin and where would it end? It would begin in the me more confidence. down in The Lanes in Brighton, then Lower East Side of Manhattan, mayAre you feeling pressured to keep at around 6am we’d start walking be on Allen Street at Rockwood Music making successful records? There will Hall. Between 1am until 4am we’d be always be that pressure, but just like home through Monument Valley in down in The Lanes in Brighton, then how it’s healthy to feel a bit nervous Utah. We’d then get to Joshua Tree in at around 6am we’d start walking home before every show, it’s healthy to feel Southern California just as the sun is through Monument Valley in Utah. pressure to make the best music I can.

We’d then get to Joshua Tree in Southcoming up.”

It means I care and I’m going to put ern California just as the sun is coming everything I can into it. up.

What’s the story behind the title of your album ‘Chaos and The Calm’? For the times in my life that the album is written about (which is approximately the last 3 to 4 years) it just felt like the right way to sum it all up. I didn’t want to use a track title as the album title, so when ‘Chaos and The Calm’ came to mind it just felt right.

Where are you right now? We’ve just pulled up in Boston, MA on the East Coast of America for the next show of the tour, after a sold out show at NYC’s Irving Plaza last night.

Can’t leave home without item? My guitar(s).

Which musicians should we be looking out for at the moment?

Samm Henshaw (double M). Go and listen, just incredible.

Plans for when you have finished your tour? Five minutes on a beach and then new music of course!

Where have you come from? The Big Apple, the greatest city on earth.

J A M E S B AY I S R E P R E S E N T E D BY C LO S E R A R T I S T S W W W.C LO S E R A R T I S T S .C O M

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J A M E S B AY IN NUMBERS G U I TA R S TA K E N O N TO U R

photos from the top emily hope, nicky kelvin

6 S E L L O U T TO U R S TO DAT E

UK AUSTRALIA EUROPE US & CANADA

2 1 2 1

H AT S

2

ALBUMS SOLD WORLDWIDE FESTIVAL APPEARANCES IN 2014

263.5k

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STYLE & BEAUTY • a s e a s o n a l co l lec ti on of f esti v al sar tor i al •

f e s t iv a l f l a ir LOOKBOOK

MODELLED BY LAURA JACKSON MAKE-UP BY LILLIE LINDH 16 total-management.com

Croft & Brown offer us a glimpse of this season’s festival looks.

Photography by Alexandra Sara

Opening page: Tasseled biker jacket BLK DNM (www.farfetch.com), Embroidered shirt STELLA McCARTNEY (www.stellamccartney.com), Denim shorts LAURA’S OWN Above: Pink silk dress STELLA McCARTNEY (www.stellamccartney.com), Green Shirt LAURA’S OWN total-management.com 17

STYLE & BEAUTY LOOKBOOK

Girls sweatshirt LAURA’S OWN, Bomber jacket APC STYLIST’S OWN, Organza skirt DKNY (www.dkny. com)

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Above left: Printed jumpsuit SALONI (www.salonilondon.com), Earrings LAURA’S OWN Above right: Green sweatshirt BLK DNM (www.blkdnm.com), Print skirt RAOUL (www.raoul.com), Necklaces STYLIST’S OWN

CROFT & BROWN Brining a wealth of industry knowledge to your wardrobe, Rosemary CROFT & Christopher BROWN have worked with the likes of Oscar winning actors and global brands including Burberry, Selfridges, Hugo Boss and Stella McCartney. Trained at the prestigious Central Saint Martin’s College of Art & Design where the duo met and bonded over a mutual love for The Face magazine, their style ethos is about channeling progressive looks all whilst maintaining the client’s personal taste. Citing their fashion icons as cult figures such as Gwen Stefani, Kate Moss, Steve McQueen and Tom Ford, in this exclusive shoot, the duo work with model and presenter Laura Jackson to capture the hottest looks for this year’s festival season. Spending time at Laura’s apartment, they identified her favourite items from her wardrobe to build her desired look. “We’re not trying to change someone’s style, but use what they love to create something fantastic”. info@croftandbrown.com total-management.com 19

STYLE & BEAUTY FACE FIRST

C H A R LOT T E T I L B U RY

T R A N S FO R M I N G S T R ATO S P H E R ES The name behind some of the world’s most photographed faces, Charlotte Tilbury is the doyenne of event make-up artistry. Ellie Kenning explores the rise of the brand that has taken make-up and technique to another level.

Sexy smokey eyes translate from night to day with some of Charlotte’s top tips for this summer’s festival season.

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At the age of 13 with hormones taking over Charlotte discovered mascara and the transformative power of make-up and was amazed how a beautiful woman could change the atmosphere of a room when she walked in. Charlotte later went to meet make-up artist Mary Greenwell who would provide her inspiration to later train at the Glauca Rossi School of MakeUp in London.

Now make-up artist to the stars, Charlotte takes her inspiration from icons such as Amal Clooney, Sienna Miller and Kate Moss, all of whom have signature looks and styles which people want to emulate.

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CHARLOTTE’S MAGIC CREAM

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photos from left to right net-a-porter.com, featureflash/shutterstock.com

rom a young age Charlotte was taught the importance of looking after one’s appearance from her mother and grandmother. Growing up between London and Ibiza, surrounded by a creative family, Charlotte made her own homemade remedies and masks using local Spanish clay and sweet almond oil. Twenty years into her career Charlotte is still true to those origins and her magic face cream, and best-selling product, still remains a secret family recipe.

STYLE & BEAUTY FACE FIRST

ROCK ‘N’ ROLL STYLING: FESTIVAL SEASON IS HERE

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EYES TO MESMERISE - CLEOPATRA

Charlotte’s latest collection ‘Eyes to Mesmerise’ cream eyeshadow pots are the latest in eye glamour and the hottest edition to your festival wardrobe this summer.

With a unique water-infused fomula, these jewel effect eye shadows will not only ensure your eyes look their most alluring but they are also easy to apply, are super hydrating and will last all day for even the most hardcore festival-goer.

These products are kind to skin and do good as you wear them; the formula is enriched with apricot oil for smoother eyes in the long run.

Each shade represents a strong, empowered woman who has not only inspired Charlotte but also intoxicated the world; we are talking women such as Marilyn Monroe and Cleopatra!

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COLOUR CHAMELEON - AMETHYST APHRODISIAC FOR GREEN EYES

H OW TO G E T T H E K AT E M O S S ‘ROCK CHICK’ LOOK If you’re anything like Kate Moss (or you’re at least trying to be) you’ll be attending some of the biggest festivals this summer, effortlessly partying til you drop and then getting up the following day, still in last night’s make-up with the flawless ‘slept-in-smokey-eye’ look. What do you need to achieve this look I hear you cry?

Essential kit: The look is defined by sexy feline eyes, smokiness and lashings of mascara finished off with the perfect nude lip.

Top tips from Charlotte:

photos net-a-porter.com

“I always think it’s nice to get a smokey eye with an eyeliner and then use a slightly lighter shade on the lid; if you just do a black block colour all over the eyes it’s very harsh!”

“Top up the eyeliner and go over where you’ve drawn across the top of the eyes to create a bit of drama”.

“Inspired by the sex kitten ways of Brigitte Bardot, the rock 'n' roll attitude of Debbie Harry and the style of Kate Moss, your irreverent attitude is all you need to accessorise your look”.

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STYLE & BEAUTY ESSENTIALS

SUMMER ESSENTIALS

BY FAS H I O N E D I TO R A N D P E R S O N A L ST Y L I ST C A M I L L A R I D L E Y- D AY

With summer finally upon us it's time to get packing, with space always of the essence it's important to make sure that your travel wardrobe multitasks and still looks chic.

Lock & Co Panama hat, £235; www.lockhatters.co.uk

Melissa Odabash cream kaftan, £282; www.melissaodabash.com

Orlebar Brown trunks, £165; www.orlebarbrown.co.uk

Heidi Klein blue swimsuit, £210; www.simplybeach.com

Rae Feather straw bag with monogramming, £150; www.raefeather.com

Tory Burch lace espadrilles, £165 Seafolly neon bikini top, £48 and bottoms £38; www.cocobay.co.uk

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STYLE & BEAUTY ESSENTIALS

Beats by Dre Headphones, £329.99; www.selfridges.com

Spektre sunglasses, £120; www.trilogystores.co.uk

Reiss men’s shorts, £69; www.reiss.com

Pack swimwear in see-through plastic bags (Heidi Klein and others include these with a purchase) that way you keep them separate and also allows you a last minute dip before you get on the plane.

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Don't forget a pedicure, Star Mela have the prettiest sandals around but if you'd rather keep covered up then espadrilles are still the summer's hottest footwear as started by Chanel.

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Choose a kaftan that isn't restricted to going with one bikini, white or cream like the one we’ve chosen from swimwear queen Melissa Odabash will go with everything and look stylish as the sun goes down for pre-dinner cocktails too.

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Trunks need to have a more tailored look this season, Orlebar Brown won't look baggy or shapeless, and there's a myriad of tempting colours and patterns to choose from.

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Pack a statement holiday shirt and team it with some classic shorts like this fitted simple pair from Reiss.

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Don't forget a hat and cream though, Hampton Sun's gel is lightweight and greasefree, plus it smells divine too whilst traditional hat makers Lock & Co is the only place to go for a real Panama. Keep your sunglasses mirrored and round, Spektre is a Star Mela beaded sandals, great new designer to corner the market for these, put all of your beach kit (including £79; www.beachcafe.com a stylish towel of course) in a monogrammed basked by Rae Feather.

Hampton Sun SPF15 gel, £33; www.spacenk.co.uk

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Don't forget to look the part with some serious headphones, not only will Beats by Dre look sleek; the sound quality is unrivalled for tunes on the beach or plane.

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Lastly, make sure your luggage is just as fashionable as what is inside, a Globe-Trotter leather suitcase is an investment that will ensure other bags on the carousel look downright shabby.

Globe-Trotter navy leather suitcase, £995; www.selfridges.com

www.camillaridleyday.com

Missoni towel, £118; www.amara.com Steven Alan embroidered palm trees shirt, £150; www.mrporter.com total-management.com 23

Changing the way you fly.

Unlimited private flights from $1,750 per month Learn more at www.surfair.com

STYLE & BEAUTY EQUIPMENT

FESTIVAL EQUIPMENT Festival season is upon us. Questionable hair styles and dodgy sunburn are things of the past as Francesca Lewis takes us through the items that you simply can’t leave the city without.

Clockwise, from top left: Ultrasun; Aesop Resurrection Rinse-Free Hand Wash; Wild Berry Animal Print Poncho; Hunter Unisex Original Tall Wellies; Field Candy Animal Farm Tent; Festival Specs, 70’s Style Sunglasses Set; Merrimakin Unisex Tie-Dye Sweater; Pebble Smartstick Charger; Burt’s Bees White Tea Facial Wipes; Batiste Dry Shampoo

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GLOBETROTTER • a g u i d e for th e di sc er n i n g tr av eller •

BY PREFERENCE

P R I VAT E ES C A P ES

CHANNEL YOUR INNER ZEN BRAZIL

EXOTIC LUXURY BALI

Five things we learnt from travelling the world from château to villa by Isabel Carmichael

Find peace in the bohemian paradise of Trancoso. Sleeping up to eight people, this cool villa provides a daily maid service, an infinity pool, a chef on request and is situated a mere five minute walk from the nearest beach.

Overlooking the sea amongst rice fields and coconut groves with black sand beaches around the corner, this property might actually be set in paradise. A snaking river pool runs along the curve of the rice fields allowing for a mythical view of the sea. Sleeping up to eight and offering a driver service, full staff and babysitting, yoga at dawn on a specially fitted deck has never seemed more accessible.

PROVENÇAL PURITY AIX-EN-PROVENCE Set on 11 acres of private land, this imposing 18th century domain juxtaposes the tranquility and privacy of its surroundings.

Sleeping up to 12 people, this is the ultimate party mansion for a weekend away in the heart of Provence. Nanny service, chef on request and daily housekeeping.

CARIBBEAN ODYSSEY BEQUIA Set in three acres on the most exclusive part of the island, great care has been taken to ensure a private setting, great views and direct beach access. Stone steps lead down from the main veranda to the 45ft x 15ft infinity swimming pool overlooking Hope Bay.

L E AV E T H E K I D S AT H O M E LA VENDÉE Sleeping up to 34 guests at a time, this luxurious château and annexe is the dream location for a wedding. Bought and renovated seven years ago by the three owners of the internationally acclaimed London restaurant, Les Trois Garcons, which has recently closed its doors, the property has been completely reconditioned to a high standard.

The location isn’t recommended for young children and since it is rural and surrounded by meadows and woods, the owners welcome DJ sets and huge celebrations. What’s your excuse?

Cockwise from top: Brazil, Bequia, La Vendée, Bali, Aix en Provence

contact total management for bookings

photos sj villas photo bottom left paul raeside

SUMMER HOUSE

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GLOBETROTTER INSIGHT

c om m uni ty

spirit Harriet Baylis meets Michael Little of Lost Weekend NYC. Photography by Zach Hilty

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ichael Little has become somewhat of a pillar of the community. From his Lost Weekend coffee and surf shop in the Lower East Side he provides the hub for the NY surfing community; an easy going coffee shop for locals, a purveyor of local producers and even somewhere to shelter from the rain for parents collecting their children from the kindergarten across the street.

Coming to New York eight years ago from San Francisco, Michael found a distinct lack of not only good coffee but somewhere to enjoy it; a daunting thought to those of us who while away many a weekend hour reading the papers with a good cup of our favorite caffeinated friend. Following a teaching position in The Bronx, a small space was found on Orchard Street and the makings of Lost Weekend NYC were born, with coffee supplied by Parlor, surf videos aired on the walls and a reggae soundtrack to boot. Surfboards in the window drew the curious surfing crowd out of the woodwork and a family of likeminded people organically grew. Now stocking his own line of surf wear and an array of local produce, Michael is naturally conscious to protect the brand and the low key feel that has played instrumental to those who know about ‘this great little spot in LES’. The quiet energy and pride about what Lost Weekend has come to stand for was paramount when we sat down on his infamous leather sofa and watched the Lower East Side world pulsate by, discussing the ever changing New York skyline, gathering tips on how to enjoy the city and where you should go if you want to catch the best of what New York’s coast has to offer.

What drew you to Lower East Side? I wanted to live in the Lower East Side to be close to the Bowery Ballroom, Mercury Lounge and Pianos. I wanted to live near the venues and galleries I’d heard about as a kid growing up in the Pacific Northwest. I remember the Rancid video for Time Bomb which was filmed on the corner across from Streit’s on Rivington and Suffolk and remember a younger version of myself thinking what a cool place to live! This would have been ’95. And I have spent the past ten years a block from that corner.

Best kept (worst kept secrets) of your neighbourhood? The super rad team behind Forgtmenot (138 Division) recently opened a Greek spot, Kiki’s, on Division

Street. I go early. Sit at a table in the back and spend the night under dim candlelight surrounded by LES dwellers. Also a stretch of East Broadway that is still tree-lined. I run East Broadway to the East River in the mornings just after sunrise. Watching the neighbourhood come to life - residents coming outside to get the morning paper, sweepers tidying and it feels like stepping back in time 30 or 40 years. No skyscrapers, a few cars. No city to speak of.

Best advice for someone moving to NYC wanting to feel a part of a community?

Get involved. When I first moved to NY I started walking dogs at a no-kill animal shelter in SoHo. I got to know the people there, got to know the streets. I joined a

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THE LOWER EAST SIDE HAS BEEN A HOME TO SMALL BUSINESS AND ENTREPRENEURIAL SPIRIT S I N C E T H E 1 7 0 0 S . W H AT U S E D TO BE PICKLES, ANTIQUES AND BOOKSELLERS ARE NOW TIES, HANDMADE L E AT H E R GOODS AND SURFBOARDS. CSA on Stanton Street and would distribute vegetable shares on Thursday nights. The people I met first when I moved to the city were like-minded individuals who had all the local spots dialled up already.

What excites you about the changes in LES? I’m excited by the new restaurants in the LES. Forgtmenot, Kiki’s, Mission Chinese and Dimes. The crew at Coming Soon curates some rad home items (I also get my hair cut in the back of their shop by a barber who comes out from LA once a month). Georgia’s brings a very tightly-curated vintage selection to the hood. I like getting to know the community of business owners bringing a new vibe to this small pocket of the city. The Lower East Side has been a home to small business and entrepreneurial spirit since the 1700s. What used to be pickles, antiques and booksellers are now ties, handmade leather goods and surfboards.

What scares you about the changes in LES? I’m not easily rattled. I was caught inside on a double-overhead cleanup set off the coast of Costa Rica a few years back and got rolled pretty good. When I climbed out of the water that afternoon I remember lying on the sand for 20 minutes staring up at the sky and thinking I was done surfing for a few months. But the next day when the alarm went off at 5:30am I was back at it.

There are some developments going on over the next 10-15 years in the Lower East Side under the name of SPURA. These new projects are going to be largely hi-rise condos, big-box retailers and hotels. These large-format structures will drastically alter the landscape of the LES. The architecture of the small streets and low-rise buildings in the LES creates an intimacy and familiarity which is harder to find in parts of the city that have been “transformed” similar to the designs of the SPURA project. This being said, the LES is also home to a vibrant, iconoclastic group of residents and community groups with the express purpose of retaining the rich vibrant texture of the neighbourhood. My hope is that both sides find a way to work together in shaping the future of these streets.

Best place to surf as a beginner in New York? Long Island is 118 miles long. There are breaks and pockets of surf all the way from Coney Island to Montauk. However, as a beginner there are some great surf camps in Rockaway. Will Skudin and his family have been teaching people to surf in the Rockaways for 30 years. They run great camps in the summer at Beach 67th Street. The Skudins are on the beach from early to late and will get you fully kitted out and ready for the waves, whatever your level of skill is.

And for sundowners? I love the night vibes at the Leadbelly (17 Orchard St.). Great cocktails and Montauk-themed decor. Good spot to put a couple of drinks back after a day in the water. total-management.com 29

GLOBETROTTER ON THE ROAD

L A C O S TA V I O L A , REGGIO CALABRIA

Scilla, the beautiful town rendered famous in Homer’s Odyssey for its connotations with a monster that lived somewhere along the Strait of Messina, will be your starting point. Take the Strada Statale 18 via Favazzina and Bagnara Calabra to see both outstanding coastline and hillside before finishing on the coast at Marinella di Palmi, overlooked by the magnificent mount of Sant’Elia.

SCOTTISH HIGHLANDS, SCOTLAND

Sparsely populated and mountainous terrain makes driving around the Scottish Highlands some of the most remarkable driving experiences in the British Isles. Made famous by the UK’s highest point, Ben Nevis, this area of Scotland is steeped in history and natural beauty. Set off from Inverness and head for the Isle of Skye with pit stops in Duirinish and Glenelg to glimpse some of the country’s most traditional characteristics.

P A N A M E R I C A N H I G H W AY, CENTRAL AMERICA

GLOBAL DRIVES

Self-confessed reluctant driver Isabel Carmichael gets captivated by natural beauty and dons her driving gloves in the name of designing the most memorable drive.

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THE JURASSIC COASTLINE, DEVON AND DORSET

It is hard to top England’s first natural World Heritage Site which covers 95 miles of coastline from East Devon to Dorset with its 185 million years of the earth’s history. Many of the towns along this coast have been rendered famous in literary texts; from Budleigh Salterton with its iconic cliffs to Beer. There are so many characteristic villages. With its roots in the Doomsday Book and not to mention terrifying folkloric traditions which see burning barrel rolling amongst crowds of frightened onlookers on bonfire night, Ottery St Mary is without doubt your first pit stop.

contact total management for bookings

photo © vadim petrakov

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Not for the faint-hearted, the fabled Pan American Highway road trip encompasses close to 30,000 miles of open road.

The longest motor-friendly road in the world, this route covers some of the most iconic places on the map of the Americas including Mexico, Guatemala, Honduras, Costa Rica, Ecuador, Peru and Chile.

If you have the time and wish to make this trip officially ‘pan’ American, start in Alaska and head towards Argentina.

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photos clockwise from top left © shaiith, © apinunrin, © circumnavigation, © mrgb, © bierchen, © david crosbie

THE GARDEN ROUTE, SOUTH AFRICA

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The N2 stretch running from Heidelberg in the Southern Cape to Storms River Village on the Eastern Cape border is the major highway through South Africa’s Garden Route drive. The route itself may be world renowned; the small towns tucked on its side roads however remain relatively unknown. Look out for Oudtshoorn (the ostrich capital of the world), Sedgefield, Knysna and Plettenberg Bay. SOUTH ISLAND, NEW ZEALAND

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Offering some of the most untouched and natural landscapes on the planet, New Zealand’s South Island showcases towering Alps and rugged and dramatic coastlines. If you have three days try the stunning Christchurch to Nelson route which runs via Kaikoura. If watching whales in the wild from a white sand beach isn’t enough to captivate you, there is the opportunity to visit outstanding vineyards and climb towering cliffs. Head to the West Coast for the Queenstown to Milford Sound via Te Anau route; take a leisurely drive around the curving Lake Wakatipu on the way to what is known as the gateway to Fjordland.

G A LWAY C O A S T L I N E , IRELAND

I was once told that there is a specific point along the coastline of Galway that would provide protection from a nuclear attack due to the way in which the wind blows. I am not sure if this is true but it makes sense since this coastline boasts some of the most outstanding examples of natural beauty in the country and there are parts so untouched it seems possible to entirely escape modernity. Try driving Bearna to Lettermore.

7 1 . PA N A M E R I C A N H I G H WAY 2 . S C OT T I S H H I G H L A N D S 3 . S O U T H I S L A N D 4 . T H E G A R D E N R O U T E 5 . L A C O S TA V I O L A 6 . G A LW AY C O A S T L I N E 7. T H E J U R A S S I C C O A S T L I N E

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C E N T R A L

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A M E R I C A N

photos clockwise from top Š pete niesen, Š jicaro island ecolodge, Š rancho santana

B L I S S

A surfer at Playa Santana, a favorite surfing wave for residents and guests at Rancho Santana Facing page, clockwise from top: Volcano Mombacho near Granada; Guadalupe Church in Granada; The stunning Emerald Costline

C E N T R A L A M E R I C A’ S H U B F O R C R E AT I V E M I N D S , S U R F E R S A N D E C O - TO U R I S T S W E L C O M E S YO G A AT SUNRISE AND PRESENTS AN I M P R E S S I V E H I S TO R I C A L B A C K C ATA L O G U E F O R T H E I N T R E P I D T R AV E L L E R . TOTA L M A N A G E M E N T ’ S T R AV E L E X P E RT K AT I E N E L S O N F E E L S C O M P L E T E LY R E V I TA L I S E D .

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entral America is full of hidden gems for the avid traveller and Nicaragua has to be the area’s crown jewel.

With the oldest Spanish colonial history in the region, a buzz of new boutique hotel openings, a landscape of mountains, volcanoes, lakes and brilliant beaches spanning two coastlines, Nicaragua is rivalling its neighbours and stepping up in a big way. It is less touched by tourism, more culturally rich, and home to a population whose hospitality is innate. Deemed an emerging hot spot for 2015, Nicaragua is perfect for eco-tourists and luxury escapists alike, yet it has somehow remained delightfully undiscovered.

photo © rancho santana

No matter what part of the country you are looking to explore you’ll be immersed in astonishing beauty. From Little Corn Island off the east coast, where life is the essence of tranquility, to Lake Nicaragua in the west, the largest in Central America, is peppered with tiny islands and magnificent volcanoes ripe for climbing.

Moving south you have San Juan del Sur which has long been the surfer’s insider secret and the Emerald Coast with its lush jungle and unspoiled beaches along the Pacific Coast. Then there are the colonial cities. Bohemian Leon boasts the largest church in Central America, while Granada is a classic colonial city. Both breath-taking towns are filled with art galleries, old churches, political graffiti and an up-and-coming café scenes that makes it hard to pick a favourite. As Lonely Planet puts it, “many people fall in love with Granada, but leave their heart in Leon”.

There is something about Nicaragua that makes you feel like you are the first to stumble upon such a magnificent treasure. Meandering through the cobblestoned streets of Granada or strolling along pristine white sand beaches of the Emerald Coast you know that this is a place on the verge of becoming a major power player in the tourism game. Get in now before the rest of the world figures out what we’ve known for years. contact total management for bookings

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The Tribal Hotel, a laid-back luxury retreat, is setting the new standard for style and service as the finest boutique hotel in Nicaragua. Positioned in the heart of the colonial city, Tribal Hotel offers guests the perfect location in Granada to enjoy the charm and treasures of the historic sites, culture and excellent restaurants.

Nestled in tranquillity, a stylish lobby welcomes you and opens onto a tropical garden oasis with a dipping pool designed with whimsical tiles, reminiscent of the sidewalks of Copacabana. The relaxing cabana-style outdoor lounging beds offer the perfect respite. The covered veranda surrounding the courtyard provides a modish outdoor communal living and dining area for guests. In the evening, the courtyard turns into a romantic torch-lit lounge where cocktails and light tapas are served. The hotel offers five Deluxe Rooms, either on the first or second floor, all with private terraces, and two Junior Suites on the second floor, each with a large private terrace that serves as an outdoor living room.

JICARO ISLAND ECOLODGE, I S L E TA S D E G R A N D A

Jicaro Island Ecolodge is a luxury property set on a private island in Lake Nicaragua and a short boat ride away from the colonial town of Granada. As a world traveller, owner Karen Emanuel’s journey to create a sustainable resort began in 2007 when she was visiting Granada and happened to see an “Island for Sale” notice. Fulfilling her dream of creating a wellness retreat, Jicaro Island Ecolodge – designed by architect Matthew Falkiner – first opened its doors to guests in January 2010. With nine casitas or separate bungalows, Jicaro offers large, two-level accommodations, each featuring large master bedrooms, living areas, decks and sweeping views of the Mombacho Volcano and Lake Nicaragua. Guest amenities include a large open kitchen and restaurant, a pool with lounge area, a floating yoga deck and a private massage and wellness treatment center.

I N N AT R A N C H O S A N TA N A , EMERALD COAST

In March 2015, the Inn at Rancho Santana opened 17 rooms on a

breezy isthmus with five private beaches dotting the Pacific Coast two hours southwest of Granada. Rancho Santana is the picturesque seaside residential and resort destination which sits on 2,700 acres of Nicaragua’s Southwest Pacific coast. Conceived as a stylish hideaway within the larger ranch, it is rustic but elegant. It is rugged but romantic. It is sophisticated but cool. While today’s travellers live in a world of peek-a-boo showers and moody lobby music, Rancho Santana, Altevers Associates Architecture, and Altevers International Interior Design instead opted to imagine something more meaningful. Simply put by Rancho Santana CEO Matt Turner, “If a boutique hotel is a weekend fling—this is true and lasting love. The real thing”.

M U K U L R E S O R T, EMERALD COAST

Mukul Resort opened as Nicaragua’s first five star luxury resort to great fanfare in 2013. Its name means “secret” in the Mayan language, and Mukul Beach, Golf & Spa is certainly one of those special gems you’ll want to keep for yourself. Picture a four mile long stretch of pristine white sand along Nicaragua’s dramatic Emerald Coast, where the Pellas family has created a boutique resort within their 1,600-acre estate. Just 37 freestanding rooms dot the tropical grounds, each with ocean views, private pools and handcrafted furnishings by local masters. The award-winning spa offers ancient healing rituals in six private casitas — perfect for resting after a nature walk, surfing or a round on the country’s premier golf course. Request a private tour of Flor de Caña distillery and you’ll experience Nicaragua’s beautiful scenery by helicopter and taste one of the world’s best rums.

PELICAN EYES RESORT AND SPA, SAN JUAN DEL SUR

Pelican Eyes Resort and Spa, perched on a lush hilltop above Nicaragua’s Pacific Coast, is one of the best hotels in the country. The tranquil San Juan Del Sur hotel overlooks a stunning, crescent shaped bay and breathtaking sunsets. With an infinity pool that offers panoramic views of San Juan Del Sur so you can watch the boats go by. You can also catch yoga class on the deck or wander the tropical gardens before hitting the beach for the day.

photos clockwise from left © mukul beach, golf & spa, © jicaro island ecolodge, © rancho santana, © mukul beach, golf & spa, © tribal hotel, © jicaro island ecolodge, © pelican eyes resort and spa, © tribal hotel

TRIBAL HOTEL, GRANADA

Facing page: Terrace view of Bohio room, Mukul Resort Clockwise from above: Casa Brown house located right on Playa Rosada; Interior of Bohio room, Mukul Resort; Room at Tribal Hotel; Transfer to Jicaro Island Ecolodge; Poolside, Pelican Eyes Resort and Spa; Pool Cabanas, Tribal Hotel

contact total management for bookings

GLOBETROTTER ART & DESIGN

AMERICA IS HARD TO SEE Championing American art and artists since it was founded in 1930 by Gertrude Vanderbilt Whitney, the Whitney Museum of American Art reexamines the history of art in the US from the beginning of the twentieth century to modern times. Harriet Baylis discovers this unsurpassed collection of American art at the museum’s current exhibition.

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‘America Is Hard to See’ is the wonderfully complex title derived from a poem by Robert Frost and a political documentary by Emile de Antonio. The title encompasses all that is difficult to define in modern art and represents the struggle to understand the ever evolving art scene.

Divided into eras dating back to the twentieth century, the collection is separated into 23 themes that refer to the date the work was produced as well as the theme running through the pieces at this time.

As expected, the exhibition is a tour through not only artists at their relevant time but an education in ever changing techniques alongside the respective influence of modern culture and current affairs in art.

The exhibition is everything from amusing and nos36 total-management.com

photos © whitney museum of american art

hen the Whitney Museum of American Art reopened in the spring of 2015 the New York art world seemed to move in unanimous delight as a museum opened its doors not only bigger but better than before. Architect Renzo Piano has created a space that opens its arms to those as integrated into the world as those who just want to take a quick peak, and with its latest collection ‘America Is Hard to See’ providing a slice through the last 100 years of modern American art, it is not surprising the opening and the exhibition have been a revelation.

GLOBETROTTER ART & DESIGN

talgic to moving and unnerving as it twists and turns through difficult subject matter, playful teasing and strong political views.

With over 600 pieces, ‘America Is Hard to See’ requires your time and patience, so many of the pieces you want to return to over and over again. Some I found myself staring into for almost as much time as I was covering another sub section. This ‘collective memory’ is a standing ovation to all that America has contributed and will continue to contribute to the modern art world.

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GLOBETROTTER THE GETAWAY

WILLIAMSBURG’S

WILD WEST

Clockwise from above, left: Communal Space; Kanoono Cabin

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photos © ben fitchett

Translating beatnik ranch life from country to city leaves Katie Nelson ready to spend summer at home. She explores Brooklyn’s most free-spirited new venue.

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tepping through the doors of 111 Powers Street on a muggy spring afternoon we were instantly transported to another world. In the heart of Williamsburg lies Urban Cowboy, the insanely successful and creative venture from Lyon Porter which has aptly been deemed “an oasis in Brooklyn.” On one of those afternoons where you want to be anywhere other than an overly air-conditioned building in steamy Manhattan, Urban Cowboy was a welcomed respite. It felt worlds away just two stops into Brooklyn on the L train.

The inspiration to open Urban Cowboy as a bed and breakfast, instead of renting the space out as apartments as Lyon (pronounced “lion”) originally planned, came from a trip to the Nicaraguan surf camp/artists’ colony Maderas Village. The energy he felt at Maderas cemented the decision to have a shared living space, an experience that’s lacking in luxury hospitality. With its earthy textures, worn leather couch, Aztec throws, fresh baked pastries, communal bar, common living room and kitchen, Urban Cowboy has a way of turning strangers into friends. It is

a breath of fresh air in the ultra-lux New York hospitality scene with daily farmhouse-style breakfast spreads and Sunday night dinners, which feature live music and rotating culinary themes (clam bakes; barbecues).

We couldn't get enough of the refurbished townhouse with its rustic-chic design. Through two raised garage doors which open up to the main parlour adorned in exposed brick walls and original pine floors, we were met by former model-turned-innkeeper (or Director of Cultural Curation in Urban Cowboy lingo), Jersey Sparks. Jersey was fresh faced, barefoot and incredibly welcoming, the perfect combination to make you feel right at home away from home.

munal outdoor area which is equipped with a hot tub and brand new sauna has stacks of chopped fire logs to mark the entrance. The Kanoono Cabin, Urban Cowboy’s pride and joy, is outfitted with a king size natural Adirondack wood frame bed, floating claw foot tub, wood burning pot belly stove and kitchen. It is the perfect luxury campout in the city that never sleeps.

Things are moving at a rapid pace for these cowboys. Urban Cowboy #2 has found a home in Nashville and is already being inundated with reservation requests even though doors have yet to open.

The three rooms in the main house have cathedral ceilings with gorgeous hand painted bull horn wallpaper, Edison-bulb lighting fixtures, vintage steamer trunks and reclaimed wood tables giving the inn its character and a pleasant weathered feel.

Lyon has compared his design aesthetic to his favourite leather jacket: the more worn the better. The freestanding Adirondack inspired cabin just behind the comtotal-management.com 39

GOURMAND • a g u i d e t o th e epi c u r ean wor ld •

B AT T L E O F T H E T I TA N S

Clockwise from top left: Hélène Darroze, The Connaught; Sephia, Chocolate Forest Floor Dessert; Anarkìa de Chocloate 2014, El Celler de Can Roca; Alex Atala, D.O.M São Paulo Brazil; Nordic Coconut, Noma; Andoni Luis Aduriz, Mugaritz; Dinner by Heston Blumenthal; White Rabbit; Jerusalem artichoke mousse with passionfruit and coffee, Relæ; Oops I dropped the Lemon Tart, Osteria Francescana

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No. 1 Known as the ultimate triad of dynamic culinary talent and startling hospitality, brothers Joan, Jordi and Josep Roca have created, through El Celler de Can Roca, a significantly imaginative dining experience which both embraces familial experiences, humbleness and traditions alongside ground-breaking and innovative use of artisanal techniques and ingredients. At the helm of significant ‘gastro-botanical’ research via the Tierra Animada project for which rare and wild species are encouraged into our food systems, the 55 cover Catalan restaurant regularly embarks on ambitious and unparalleled experiences for guests and restaurant staff making it one of the most compelling dining experiences in the world. The following two years have seen the restaurant blend the relationship between food, art and music in a theatrical production within their restaurant and the entire team close the restaurant in Spain before leaving for a tour of the southern US and Latin America.

Top 10 1

El Celler de Can Roca, Girona, Spain

2

Osteria Francescana, Modena, Italy

3

Noma, Copenhagen, Denmark

4

Central, Lima, Peru

5

Eleven Madison Park, New York, USA

6

Mugaritz, San Sebastián, Spain

7

Dinner by Heston Blumenthal, London, UK

8

Narisawa, Tokyo, Japan

9

D.O.M.São Paulo, Brazil

10

Gaggan, Bangkok, Thailand

photo top right mikkel heriba photo bottom left paolo terzi

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he 2015 San Pellegrino World’s 50 Best Restaurants list saw René Redzepi’s Noma tumble from the top spot into third position after Girona’s El Celler de Can Roca was crowned number one. Massimo Bottura’s Osteria Francescana moved up into second place from third position with Peruvian chef Virgilio Martinez’s Central in fourth position. Voted for by a community of restaurant experts, this year’s award ceremony also saw The Connaught’s Hélène Darroze being honoured as The Veuve Clicquot World’s Best Female Chef whilst the Sustainable Restaurant Award, sponsored by Pago Los Balancines was awarded to Christian Puglisi’s restaurant Relæ in Copenhagen.

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photo © wolfgang klienschmidth

arth mother-cum-serious chef with impressive business acumen, don’t under estimate the woman behind the pretty homeware.

Her successful retail brand ‘Leila’s General Store’ is synonymous with healthy and authentic Swedish cuisine, whilst her eight TV shows prove that she possesses significant influence over a nation whose interest in health makes Sweden one of the first countries to have rejected high carbohydrate diets in favour of higher fat and still remain one of the healthiest nations in the world. As Lindholm’s latest book goes on sale in Sweden, the Swedish superwoman introduces herself to London.

Can you tell us a bit more about your new book The Fresh Foodie?

The Fresh Foodie is all about “clean eating”. It contains my favourite recipes for eating well and feeling fantastic. I recommend using organic produce where you can, natural ingredients always and I pack in as many superfoods as possible. There are also clearly signposted recipes for nut-free, gluten-free, lactose-free, sugar-free and egg-free dishes. There’s an emphasis on raw food and there’s an avoidance of processed white sugar. There’s vegan and vegetarian food as well as tasty, healthy, options for the meat and fish eaters amongst us.

It’s a cookbook that caters for the whole family with delicious recipes, which can be enjoyed together, and are easy to cook. It is beautifully illustrated with photographs by the incredible David Loftus who really brings my fresh and simple seafood dishes and Scandinavian specialties to life. You will also find loads of new, fresh and fun recipes like a silky chocolate mousse pie made from avocado with a crust of dates and roasted hazelnuts and a divine ice cream made out of frozen green peas. It’s important to note that this is not a "diet book” but a bible for a new kind of cooking with fast and simple recipes with standard ingredients everyone can find in their local shop. I have sold over a million copies of books in Sweden. The Fresh Foodie is my seventh book. It was released in Sweden in April 2015 and shot straight to the top of the book charts. It should be released in English in 2016.

tea rooms, walk around the lake, visit the castle and then go back to the city and enjoy one of the many wonderful restaurants. My friend Niklas Ekstedt has a restaurant called Ekstedt which is a true one off - it has to be seen, smelt and tasted to know that this is a once in a lifetime experience.

SUPER SWEDE

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SWEDEN IS VERY FORWARD THINKING ABOUT GENDER ISSUES AND CHILD CARE [BUT] WHILST MEN AND WOMEN C O U L D P L AY A N E Q U A L R O L E I N T H E R ES TAU R A N T I N D U S TRY THE TRUTH IS THEY DON’T [AND] THERE ARE STILL MANY MORE MALE CHEFS THAN FEMALE ONES IN SWEDEN T O D AY. Please tell us more about the homeware you sell in your retail stores in Sweden, where did you get the inspiration for this? The inspiration came to me through my love of retro design and my worldwide travels. It’s a true reflection of my personal taste.

Where are you from in Sweden? I grew up on the archipelago and then moved to Stockholm. I still have a home in the capital but now live in a small town called Mariefred which is about 45 minutes south of the capital. I have two young children now and a very busy life. I have never had a nanny for the children so it’s great to have an amazing partner in Marten.

If we had 24 hours in Sweden where do you suggest we go and why? I would suggest you fly in to Stockholm, hire a car and then drive down to Mariefred. It is utterly beautiful, has an enchanting castle and is a real Pippi Longstocking town. It’s only 45 minutes from the city so once in Mariefred you could visit one of the

Describe your ideal weekend in Stockholm? I don’t buy my meat, fish or veg when I’m in Stockholm as there are so many great places to eat out. There’s a snug, friendly cafe called Pom och Flora. It’s located in a corner of Bondegatan and it serves one of the city's best breakfast packages and excellent coffee. I love to go and sit there, take in the beautiful atmosphere and have some freshly made juice, Greek yoghurt with nuts and berries, some herbal tea and some rye bread with eggs.

What do you do when you are in London? I stay at the Sloane Square Hotel. I love the Ivy Chelsea Garden, Kurobuta, Rabbit on the King’s Road, Bill Granger’s Granger & Co restaurants - Notting Hill is my favourite. I also really like Barrafina in Soho and can’t wait to try the new restaurant in Covent Garden, I hear it’s wonderful. Oooh and I can’t forget Le Chabanais, Inaki Aizpitarte’s first London restaurant, his places in Paris are phenomenal and I hear this one will be similarly cool, it’s certainly a hot ticket!

Since you’re a woman in the business, can you tell us how Sweden stands on the gender debate? Do men and woman play an equal part in the restaurant industry? What about at home? Who does the cooking? Sweden is very forward thinking about gender issues and child care [but] whilst men and women could play an equal role in the restaurant industry the truth is they don’t [and] there are still many more male chefs than female ones in Sweden today. At home however I’m pleased to say that we both do the cooking. My partner Marten is actually very good.

What’s next in store for Leila Lindholm? I’m currently filming another TV show for Sweden’s channel 4.

This is Season 1, there’s another season to follow. It will be a cooking and baking show with elements of The Fresh Foodie rolled into the mix. total-management.com 41

THE EYE OF THE TIGER when tom kerridge expressed comments at the cheltenham literature festival in 2014, calling into question a woman’s capacity to reach the top in the kitchen, there was quite rightly immense public dispute. In a world where some of the most talented chefs are female, it seems clear that there is no disparity between the sexes when it comes to culinary talent. In an age where career paths are becoming increasingly gender neutral, surely sex doesn’t even come into it?

w rit te n by

ISABEL CARMICHAEL p h o t o g r a ph y

PER-ANDERS JORGENSEN

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isa Lov, Sous-Chef at Christian Puglisi’s Relæ restaurant in Copenhagen proves that when it comes to the subject of girls versus boys in the kitchen, if anything, the boys should be feeling threatened. Bringing together influences from her Chinese-Cambodian heritage, Nordic flavours and the inspiration of her peers and not to mention her in-depth knowledge and passion for flavours and cultures, Lov is pioneering the gender debate and proving that girls are plainly as good as the boys, if not better, at taking on the heat of the kitchen.

When did you join Relæ? I was one of the first stagières when Relæ first opened in August 2010, and was hired several months later.

Where were you before? I worked for a short time at the 1-michelin starred restaurant in Copenhagen, AOC, under chef Ronny Emborg. Before I came to Denmark, I did stages in Australia, at Attica (Ben Shewry) and The Royal Mail (Dan Hunter).

When did you start cooking? I always had jobs in cafés making bacon and eggs and toasted sandwiches throughout university, but I started professionally cooking in 2009, at Mænam, a Thai restaurant in Vancouver, Canada, under Chef Angus An. Who is your inspiration in the kitchen? Christian Puglisi - as a chef, leader, entrepreneur, innovator and mentor Proudest moment in the kitchen to date? I think I am still waiting for this to happen… I think my proudest moment would be when my parents come and visit me in Denmark and eat at Relæ!

Can you tell me about the other female chefs you admire (in Denmark and elsewhere), those whom we should we be aware of right now? I had the opportunity to do a stage at Bo Lan, in Bangkok and Bo (Co-Chef and Co-Owner) really blew my mind. She is an incredibly talented chef, an outstanding leader and in general, a total bad-ass! I also have high regard for Angela Dimayuga, the Executive Chef of Mission Chinese Food, for having the courage and ambition to take on the role and make food up to the established high level and high expectations as previously set by Danny Bowien and Anthony Myint. I really admire the head baker at Tartine Bakery in San Francisco, Lori Oyamada. Seeing Lori at work and how pro she is, really, really impressed me. In Denmark, I would take my hat off for my friend and colleague, Carol Choi - the head baker/pastry chef currently running Mirabelle Bakery, and former pastry chef at Relæ…and, of course, Rosio Sanchez, the ex-pastry chef of Noma, who’s soon to open her own taqueria in Copenhagen.

How much influence does your Chinese-Cambodian heritage have on your cooking? I was born and raised in New Zealand and I grew up eating Chinese and South East Asian food and it wasn’t until I moved away from New Zealand when I was 20 that I realised how much influence it had on my cooking. One of the first real compliments I got in the kitchen was from Angus An and his Thai wife and partner, Kate, and it was that, even though I wasn’t so experienced in the kitchen, I realised I was ‘a natural’ at seasoning food. From then onwards, being away from my family, I tried my best to cook the foods that I missed from home.

What is your opinion of the press attention given to Noma? Does René Redzepi influence the way you work? I am a huge fan of René and Noma. I love the restaurant and what it has done to popular gastronomy and how much it has influenced many young and aspiring cooks. I really admire what lengths René has gone to, in promoting not just good food, good people and the restaurant trade, but everything else around it - from sustainability, to research and knowledge, to community, and so on. I’ve attended almost all of the MAD* symposiums, founded by René and several of the MAD Monday sessions, and have found them hugely useful and in some cases, hugely inspiring, in regards to addressing topics and issues relevant to the way I want to work.

What is the culinary scene like in Copenhagen? I’ve been living in Copenhagen since the first year Noma became number one on the 50 Best and it’s been fun to see what came from it. Since then, there have been many restaurants opened by Noma alumni and it’s still continuing. So there’s a lot of high quality, regional, modern gourmet restotal-management.com 43

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Does a country with a female prime minister have more respect for women in the workplace in your opinion? I don’t think so. I think it can be pretty tough for women in our particular workplace, and I don’t think the reasons why it can be tough have anything directly to do with having a female Prime Minister.

opinion, however, I have never considered top female chefs as less credible than top male chefs, ever. If anything, I have an even higher regard for female chefs who have climbed the ranks, over high ranking male chefs, because they’ve had to overcome various stereotypes and social and behavioural barriers associated with the industry. I do believe that if more high achieving women chefs are recognised, other people might start to feel the same way!”

When I spoke with Trine Hahnemann she talked about Danish cuisine having received a makeover in recent years and how female chefs are now considered more credible. Would you agree with this? I’m not sure, to be honest. I still see the industry as being very male dominated, particularly, in the higher positions in many of the world’s most high profile restaurants. But I truly believe that female chefs can perform as equally well as their male counterparts, but for whatever reason, there are not so many of us around! The reasons that there are less renowned female chefs might not be anything to do with this particular industry, as there are many societal and cultural factors to consider, and the fact that women are underrepresented in higher positions in other industries also supports this. In my personal opinion, however, I have never considered top female chefs as less credible than top male chefs, ever. If anything, I have an 44 total-management.com

even higher regard for female chefs who have climbed the ranks, over high ranking male chefs, because they’ve had to overcome various stereotypes and social and behavioural barriers associated with the industry. I do believe that if more high achieving women chefs are recognised, other people might start to feel the same way!

What is your working day like? Haha, I don’t think I could ever answer this question because it can be very different from day to day! That’s why I love my job!

Where do you source food for the restaurant? Sourcing is a huge part of my job. We have many sources. Most of our fruits and vegetables are from Danish organic or biodynamic farms, such as Birkemosegård and Kiselgården. Some of our other fresh produce is supplied through a Danish organic wholesaler who gets us certain items such as the citrus that we like from Salamita in Sicily. We also have an import company, Vinikultur, who deal mostly with importing wine, but also import certain items such as organic olive oils from Sicily, as well as preserved olives and anchovies, for example.

All of our meat comes from Danish organic or biodynamic farms as well, such as Hindsholm Griseri for the best pork in Denmark, and Harvervadgård for lamb. We always use local seafood; from the MSC certified Limfjord oysters, to the organically farmed trout from Bisserup. We also buy fish directly from a local fishing boat, just 10km north of Copenhagen. We work closely with a local community garden project, called Offside. Project Offside is a psychiatric social activity centre based around a café in our neighbourhood of Nørrebro, just a 5-minute bike ride from our restaurants, and an organic garden in Vadsby, approximately a 30 minute drive from Copenhagen. The nursery produces a variety of vegetables and fruits which are sold in the café, as well as in contact total management for bookings

photos © per-anders jorgensen

taurants in Copenhagen, some of which are higher-end, like Studio, by Torsten Vildgaard, and some are more casual, like Bror, by Victor Wagman and Samuel Nutter, and I really like all the different branches that have come from that. One big thing that I think is missing from the Copenhagen food scene is high quality ethnic food, and a good variety of it. So I think it’s not only super brave, but also desperately needed, that somebody of Rosio Sanchez’s pedigree and experience is opening a taqueria in Copenhagen and I hope to see more diversity and growth in the In my personal ethnic food scene in the future.

our restaurants and we work closely with the community gardener, Lars, to grow specialty vegetables available only to us!

You travel regularly? Where is the most inspiring city for food in your opinion? I love travelling because of my love for food and culture. I fell in love with Tokyo and Kyoto when I visited Japan this year, because of the endless variety of insanely good food, particularly noodles and tofu, not to mention all the amazing fermented things… and pretty much just everything! But I find most big cities - New York, Paris, London, Toronto, Melbourne, and San Francisco - inspiring for food because of the huge cultural diversity that big cities have to offer.

What is your opinion of terms for Nordic cuisine such as "New Nordic"; is this a realistic interpretation of cuisine in Copenhagen / Denmark today? My interpretation of ‘New Nordic’ is the use of local Nordic ingredients that are seasonal and presented in a pure and simplistic way. I think, in general, the current culinary scene in Copenhagen is strongly influenced by ‘New Nordic’, but also by traditional Danish cuisine (or ‘Old Nordic’, so to speak) and French cuisine. As time goes on, we start to see more restaurants having more international influences as well, such as American and British. At Relæ, Christian has always shunned and cursed the various media that called our food ‘New Nordic’ because he has never established the food that we do in that way. I think there are many aspects of the food at Relæ that are ‘New Nordic’-esque, such as the purity and seasonality, but since the beginning of Relæ, Christian has made use of, and highlighted his heritage by using citrus fruit and olive oil from Italy, and has never ruled out the use of certain exotic ingredients in the food too, like passion fruit, coconut and coffee.

Of all the Scandinavian / Nordic nations would you say Denmark is the most forward thinking in terms of cuisine? I’m not sure. I would not generalise Denmark in that way. I think it depends on the chef and the restaurant.

What is your opinion of the largely male dominated 'World's 50 Best Restaurants Awards' list? Do you see things changing over the next few years? Is this something that female chefs acknowledge? I definitely acknowledge the 50 Best Awards and I like that they have an award specifically for female chefs. I see it as a type of ‘positive discrimination’ which is not necessarily a bad thing. I have always been proud of the efforts made in New Zealand, where there is a lot of this type of affirmative action in regards to policies that promote and protect the indigenous culture. It was only after leaving New Zealand that I realised how much the ‘positive discrimination’ did to the society’s attitude and awareness of the indigenous Maori people and their culture. Having a female-specific award can bring a lot of awareness to strong successful females in the industry.

Do you see the culture changing or is it a fact that men are better equipped for the restaurant industry or is this something entirely linked to outdated traditions and perceptions that men are chefs whereas women are cooks. What is your opinion on gender representation in both haut cuisine and everyday cooking? I don’t think that men are better equipped than women for the restaurant industry. I think it is linked to the outdated traditions and perceptions about men being chefs. Traditionally, a chef ’s line of work was considered a male field but I see that changing more and more.

Does your cultural heritage have a strong sense of gender identity in the kitchen? In my culture, women are predominantly the home cooks and cleaners. And the roles for women are clearly set out. My female cousins and I, at family gatherings, would always help prepare food, and wash dishes in the end. When I was younger, I was unhappily forced into it, and now I just accept it as my role in the family. The traditional gender roles are mostly adhered to, even if they are outdated.

What is next on the cards for Lisa Lov? Will you be involved in anything outside of Denmark? For me, I am working more and more on developing my own style of cooking. I am really inspired by Asian flavours and so I want to make something which incorporates my heritage and culture, but as well as what I have learned to value so highly while working at Relæ. Cooking with great attention to high quality and organic products, incorporating as much local produce as possible but also incorporating quality foreign goods, where it makes sense and working with an eye for sustainability. For the past 3 years, I have done an annual ‘Tigermom’ pop-up which has been a lot of fun for me. *MAD Symposium is an annual event held in Copenhagen which was set up by Noma Chef René Redzepi in 2011. The symposium is a collection of chefs, academics, artists and journalists who attend and give talks relating to sustainability and ecological issues concerning the food and dining industry.

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GOURMAND ARTISAN WINE

Chances are these guys pen their name to wine lists at some of your top restaurants across London and with a catalogue of some of the hottest names on the scene at the moment, they are more than likely the unbeknown silent partner in your excessive indulgence at Lyle’s, Naughty Piglets, The Clove Club, Sager + Wilde, Duck Soup, Brawn, The Manor… the list goes on.

Alex and Damiano hail from Australia and Italy, respectively. It reads like a hospitality love story – met in a bar, drank a lot of wine, talked a lot, attempted proper jobs and then decided to go to Italy discovering a tight knit community of small wine producers and embarking on a journey to bring these lesser known wines to London, to both supply 46 total-management.com

IN VINO VERITAS Harriet Baylis explores the mind and mouth of one half of London’s most passionate wine importers.

and educate the industry and the public.

Aside from the success shown by their impressive catalogue of stockists, they are both passionate about the education side of the wines, bringing their rural Italian producers to regale stories of their wine to hungry Londoners and thus creating not only a better understanding for the wines we drink, but a personal connection to them.

Gone are the days where you simply choose a wine based on name recognition alone, go to the kind of restaurant where you are likely to find Tutto's wines on the list and everyone from the host to your waiter will know the ins and outs about these wines, creating a comfortable environment to no longer shy away from wines we are unfamiliar with.

Naturally we wanted to sit down with Alex Whyte of Tutto Wines to both shoulder for a place at his dinner table but also understand more about why Tutto is the understated hottest talent in London right now.

photo © alexandra sara

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nterviewing various inspirational people across the food and drink world rarely leaves me walking out the door without silently cursing myself that I don’t get to spend my working life the way they do, none quite so much as the guys behind Tutto Wines.

photos clockwise from top left tutto wines, © alexandra sara

Clockwise from opposite page: Damiano Fiamma and Alex Whyte; Barraco vineyeard, Marsala, Sicily; Farnea, Colli Euganei, Veneto ‘Birbo 2014’; Workers at Valtellina vineyeard, Lombardia, Sassella; Valtellina vineyeard in the winter, Lombardia, Sassella

How did your passion for small artisan Italian wines come about? I fell in love with wine travelling around France a few years ago. I wasn't particularly interested in it beforehand but after visiting small growers all over the country and experiencing one of Marcel Lapierre's legendary parties in Beaujolais, I was hooked.

Not just these kinds of wines, but the people who work the vines, the culture behind them and the community that drinks them. Growing up in the Veneto's Colli Euganei, Damiano's uncle was one of the first in the area to work organically, so he was introduced to these kinds of wines a lot earlier on. We both met working at the wine bar 121BC in Sydney, where our friend Giorgio di Maria had put together a remarkably

detailed and deep collection of Italian wine and I suppose the rest is history.

Tell us about your suppliers and wine makers? We are blessed to work with a group of hardworking, passionate and talented vignaioli. Rather than focusing on any one part of Italy, any grape or style, we almost do the opposite. Italy offers endless adventure for the wine drinker, with an unmatched diversity in terms of grapes and terrain. We work with the family behind Ar.Pe.Pe, who have been growing Nebbiolo for over 100 years in the alpine Valtellina, so far north you are practically in Switzerland. Another guy, Gabrio Bini, makes Zibibbo in terracotta amphorae on the island of Pantelleria in the middle of the Mediterranean about 100 kilometers southwest of Sicily, not so far from Tunisia. They are extreme examples, but between the rest of the growers we work with, there is just about everything in between.

They work with local grape varieties, a respect for the land and a gentle hand in the cellar. Because of this each of the wines taste unique, they speak of where they are from, which is what gets us really excited about wine. This sense of somewhereness is amazing.

When you can open a bottle and be taken to a certain place, to feel like you are there in the vineyard, that's pretty cool.

It's easy to just get caught up in the romance when we are drinking the wines at a nice restaurant here in London, but the other thing to remember is how incredibly hard they work.

They don't pay someone else to farm the land or hire an enologist to make sure everything is okay in the cellar, they live this every day. They are farmers who work for an entire year in the vines to get to the harvest and then they have one chance per year to make a wine and have to draw on everything they have learned to make sure they don't screw it up. It's incredibly stressful and I think it’s such a noble job, we have so much respect for what they do.

How important is it to educate all front of house staff on your wine as opposed to just the sommelier? This is extremely important for us.

Many smaller restaurants may not have a sommelier around every service, if at all. When exploring wines that might be a little different to what a guest is used to drinking, it's vital that they have the right information

to approach a wine in an open minded way, to have a better understanding of why a wine is what it is. The people working front of house day in, day out are usually the ones dealing with the guests and if we can help them out by giving them an understanding of where the wine comes from, who made it and how, that will translate to whoever has just ordered a glass, which can only be a good thing. Our job isn't to tell people what a wine smells or tastes like, everyone can make their mind up on that and everyone’s senses will give them something different. We focus on what we find interesting about wine, the story behind it. The who, where, what and why.

People tend to be a little scared of wines they don't recognise, has this ever been a problem and how do you broaden people's horizons?

They do, though we don't see this as a problem, but the most important part of our job.

There are always some people who will dismiss something that is different as being wrong or inferior, whether we are talking about music, art, food or whatever. Despite being the oldest market for wine in the world, we have found that by really taking the time to try and explain the wine, painting a picture of where it is from and the person who made it, even the most sceptical will at least give the wine a try. When people get an understanding that wine is a truly agricultur-

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“We are bl esse d to wor k wi t h a g ro u p of h ard workin g, pa s s i ona te a nd ta l en ted v ig n aio l i.

Rather than foc us i ng on a ny o n e p art of Ital y, a ny grape o r s t y l e , we a l m os t d o t h e o p p o si te . Ital y offe rs e nd l e s s a d ve n t u re fo r t h e w in e dri n ker, with a n unm a tc h e d d i vers it y in terms of gra pe s a nd te r rain .� al product, an artisan product, made by a particular person and from a particular place, they become more receptive to the idea that they don't all need to taste the same.

How do you go about selecting wines for your tastings to the public? We try to focus on a single theme that might be a grower, a part of Italy, or a winemaking style. It's a nice way to learn because you can come along to a tasting for an hour or so, try some wines and leave with a nice, basic understanding of a winemaker, region or style. I think that's nice way to learn, to get a good understanding of one thing at a time and then build on that.

What has the reaction been like both from the industry and the public? At the beginning it was quite scary; there wasn't really a reaction at all. Wine is a huge market in London and as neither of us are natives it took a while for anyone to notice us. So we tried to really focus on decreasing the divide between the grower and the drinker here in London and to be an importer that really interacts with the public as much as possible, to put ourselves out there. We focused on bringing each of the growers to London every year and try to introduce them to as many people as possible by organising dinners and tastings for anyone who wants to come.

We'll ask friends who are great cooks, like James from Lyle's, Ed from Brawn, Robin from The Dairy or Tim from The Clove Club to do the food and then we will pour the grower's wines alongside, so people can see first-hand that despite seeming a little unusual, the wines have a natural affinity with good food.

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It sounds an obvious thing to do, but it becomes hard when you have a bigger roster of growers and that is something we are very conscious of. I think that's the single most important thing we have done, to have these events where everyone gets to meet the growers, drink their wines with some good food on the table and hear their stories first hand. Other than taking everyone to Italy, it is the best way we can think of to introduce people to the wines and once we have some awareness, in general the reaction has been good. In the right context most people are up for trying something new.

You have a seriously cool repertoire of restaurants selling your wines, how did you go about growing your network?

It grew organically, it had to. We learned very quickly that cold calling or popping into restaurants to drop off a wine list gets you nowhere. There are an awful lot of people importing good wine in London, so why would people want to work with us? We had to take a step back and focus on building a good relationship with the people we were already working with, who thankfully were real wine lovers, people with bars or shops where sommeliers from bigger or fancier restaurants would go to grab a bottle on their day off. I think if we started importing wines from the usual suspects we would have struggled, but by promoting smaller growers, by championing Italy's nooks and crannies, we were able to offer something different, which perhaps made working with us seem more worthwhile.

With the recent increase in interest in food and its supply chain and background do you see a similar trend for

the small time wine producers? For years I wondered how the same people carrying home an organic chicken, some heritage carrots and a nice, ripe hunk of unpasteurised cheese from the farmers market would pop into the off licence and buy a bottle of chemical slop from the other side of the world to wash it all down. But I can see things are changing slowly, that people are beginning to care about what they drink, where it is from and how it is made and that make sense, it's a good thing.

Are there plans to take Tutto further than London? We already have a few customers outside London who we have a lot of respect for because it is difficult with transport costs and the like to get our wines there. We love to share the wines of our growers with people from all over the UK and should really focus more on getting their wines outside London, but at the same time London is such a big market that with just the two of us working, we have our work cut out even scratching the surface here.

Who inspires you in the industry? Eric Narioo from Les Caves de Pyrène because he opened the doors for companies like us in London and still gets really excited when he tastes a great wine. Ed Wilson of Brawn, because he's a great chef that drinks better than 99% of sommeliers in London and has an unrivalled passion and respect for artisans and their products. Also, our friend Raef of 40 Maltby Street & Gergovie Wines, for managing to juggle running an amazing bar, importing great wine and throwing the best parties when the growers come to town.

This could make or break some of your friendships, but favourite restaurant in London? Hmmmmm. Let's play it safe and go for a restaurant which is no longer open and while it was, never bought a single bottle of wine from us, Koya. It specialised in Udon but was so much more that a noodle bar. Junya, the chef, did amazing things with British ingredients and his food made so much sense with the kind of wines we love to drink. He recently became obsessed with Sicily and we used to love going in to have lunch and chat about our favourite island. It was the first place we would take our growers to eat when they got into town and they all loved it as much as we did. It will be sorely missed.

Lastly, next trip to Italy, can we come?!

Sure thing. Bring paracetamol and plenty of water.

GOURMAND TASTE NOTES

GOOSEBERRY AND ELDERFLOWER SYRUP Recipe by JOSIE MCLEAN, Restaurant Manager, Polpetto

This works well for us at Polpetto because we like offering both alcoholic and non-alcoholic options and this syrup works equally well with either Prosecco or soda. Just add 1 part syrup to 4 parts Prosecco or soda. Elderflower is everywhere in the summer and it’s nice to make the most of its short season, it’s sweetness and floral qualities really balance out the tart gooseberry and make a very English summer tasting drink.

INGREDIENTS 8-10 heads of elderflower 1 kg of gooseberries 800g caster sugar 300ml water Prosecco

METHOD Pick over the elderflowers just to check they are clean (and insect free if you’ve picked them wild yourself), do not wash them as you’ll lose flavour. Remove the flowers from the bitter tasting stalks and set aside.

In a heavy bottomed saucepan heat the water and then add the sugar. Leave it until all the sugar has dissolved and you have the liquid the consistency of thick syrup. To this add the gooseberries and cook on a low heat until the fruit has started to cook down (about 10 minutes), they should have released some liquid by this point. Once the fruit has softened take the pan off the heat leave to cool for a little (about 5 minutes) and then add the elderflowers. Leave to infuse for as long as you like. Taste it after about 10 minutes for flavour and depending on whether you’d like more elderflower leave in for another 5 -10 minutes.

If the mixture has the amount of elderflower you’d like, strain it through a muslin or fine sieve (a muslin is better because it can be sticky) and then pour into a clean sterilised bottle or container.

photo © alexandra sara

Once you’ve made the syrup you can add it to 1 part syrup, 1 part lemon juice to 3 parts water for a still lemonade or add 1 part syrup to 4 parts soda or prosecco, a nice light Prosecco works here, nothing with too dominant a flavour.

GOURMAND TASTE NOTES

CHERRY POPPY SEED WAFFLES Recipe by ANNA JONES

METHOD Like bottomless coffee and inch-deep maple syrup and waitresses with name badges, waffles are very American territory to me. I started making them at home last year - I bought a ÂŁ20 waffle iron and I haven't looked back, as there is something so good about their crispy chequered exterior.

They are quick and easy to make and more consistent than pancakes, and the waffle iron stays squeaky clean, so no washing up. This is my poppy seed-flecked version. I make these waffles with a mixture of oats or quinoa, whizzed to a floury dust in the food processor, but straight up wholemeal flour works well too.

INGREDIENTS Makes 8 waffles For the cherries 500g pitted cherries, fresh or frozen 2 tablespoons honey For the batter 200g oats 4 tablespoons light brown sugar or coconut sugar 1 tablespoon baking powder a pinch of sea salt 2 tablespoons poppy seeds, plus extra to serve 200ml natural yoghurt or coconut milk yoghurt 150ml milk of your choice 3 organic or free-range eggs Grated zest of 1 unwaxed lemon Butter or coconut oil, for cooking To serve Honey

They're high in iron, so they are useful for people cutting back on iron-rich meats. I keep pitted cherries in the freezer to use all year round, and you can buy good frozen ones from most supermarkets too. These are equally good with raspberries mashed with a little rosewater in place of the cherries. Instead of using eggs here you can make these pancakes using the incredibly clever natural binding qualities of chia seeds. What I like best about chia seeds is how they work in baking and sweet things. You can use them in place of eggs in almost all baking, just mix 1 tablespoon of chia seeds with 3 tablespoons of water for each egg and leave to soak for a few minutes until you have a gloopy mix. I like the crunch of the chia seeds in my cake but if you want to you could grind them to a powder in your food processor before mixing with the water. This mixture works in all the baking in this book, just don't try scrambling them! Put the cherries and honey into a saucepan and bring to a gentle simmer, then cook for 10 minutes, until just softened, slightly sticky and deep crimson.

Put your waffle iron on a very low heat to warm up. I cook using a gas hob, which heats the waffle iron quite quickly, but you may need to wait a little longer if you have an electric or induction hob. You could use an electric waffle maker set to medium too. Whiz the oats in a food processor until you have a fine powder, then put into a bowl with the sugar, baking powder, salt and poppy seeds. In a jug, whisk the yoghurt, milk, eggs and lemon zest. Pour the wet ingredients into the dry and beat until you have a smooth, thick batter, then pour into a jug to make it easier to fill your waffle iron.

Turn the heat up a little on your waffle iron. Drop a knob of butter or coconut oil on to the base of it and use a brush to persuade it around the iron squares. Flip the iron and do the same for the other side. Spoon one ladleful of mixture into one side of your hot iron and close the lid. Leave for 2 minutes to crisp up, then flip for another 3 minutes. The waffles are ready once they're an even golden brown and come away from the sides easily.

Serve with the warm cherries, a sprinkling of poppy seeds and a spoonful of yoghurt and a drizzle of honey.

50 total-management.com

photos clockwise from top left brian ferry, matt russell

Cherries are hands down my favourite fruit. When British cherries start filling my basket they are all I eat for breakfast until they are gone again.

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GOURMAND DESIGN RESTAURANTS

RESTAURANT

LOOKBOOK photos clockwise from top hueso, jun chen, audrey ma

Food, service and design are the foundations of any dining experience and they work together to create a 360° sensory experience. With so much focus on the unique styling of food and unusual service, restaurant design has had to come into its own and now features as one of the strongest aspects of the hospitality world. Vanessa Cappelli explores some of the world’s most beguiling spaces.

52 total-management.com

contact total management for bookings

Facing page, clockwise from top: Hueso, Mexico designed by Cadena + Asociados Concept Design; ACME, Australia designed by Luchetti Krelle; The Line, USA designed by Commissary

photos clockwise from top nathalie krag, steven joyce, imago studio, pierre monetta, pyo joon lee

This page, clockwise from top left: Carlo e Camilla in Segheria, Italy designed by Tanja Solci; DF / Mexico, London designed by Burocreative; N 5, Spain designed by Francisco Segarra; Alain Ducasse au Plaza AthĂŠnĂŠe, France designed by Jouin Manku Agency; Remicone, Republic of Korea designed by YNL Design

total-management.com 53

E S T N A I L A GR A P ON Harriet Baylis meets Food Stylist and Photographer Chris Tonnesen

GOURMAND CAMERA READY

A

s our Instagram accounts become increasingly flooded with over-stylised (and over-filtered) snaps of our meals, and magazines are page after page of artisan foods with an arty edge, it seems the food photography game has become one for everyone. Not so for Chris Tonnesen, whose fresh Nordic style is as synonymous with Chris himself as the crisp light and texture of his images.

photos clockwise from left rune lundø, chris tonnesen

He is the epitome of the modern clash between cool, sophisticated photographic style and a deep understanding of not just food but every single ingredient. Not content with food alone, his portraits of those in kitchen are as beautifully sympathetic to his subjects as they are a window into their lives behind the lens.

How did you get in to food photography? Since I was a teenager I’ve always enjoyed photography and have played around with it; later on this turned into playing around with Photoshop but I guess I didn’t realise that photography was something that I could make a living from. It was all just fun to me. I started at a business school in a smaller city in Denmark, and to be blunt I was bored out of my mind. A friend then told me that she had applied for the photography course in Copenhagen and my jaw dropped; someone had just handed me the keys to my future. I quit the business school and moved to Copenhagen. If I hadn’t found photography, then I would most likely at some point have ended up in a kitchen somewhere. I’ve always enjoyed cooking and the whole nerdy food scene, so when I got my apprenticeship with Denmark’s finest food photographer Line Klein everything sort of clicked into place and I’ve been at it ever since, enjoying it all! Back then I would have never thought my two hobbies would come together to become my work.

Food styling and photography has seen an enormous growth in trend, how do you stay original and unique? By keeping at it and going at it with everything you’ve got - everyday all the time - and believing in your own raw talent; trusting your gut basically.

Obviously the competition is rising and becoming more and more fierce, but that also exposes me to more material and forces me to push myself every time; keeping me on my toes.

ing it. I also just recently spent three months working for Brooklyn based photographer Vanessa Rees, her style is really unique, playful and totally different! I suppose I am often looking at photographers who are doing things differently to me, so that I keep my momentum going. I am also inspired very much by chefs - like my friends from Restaurant Bror who are doing “trash” cooking and Lasse from GRØD who exclusively cooks porridge. Hanging around people who are creative in another way energises me.

How do you go about putting together the ideas for your shoots? Honestly it is very different from job to job. It depends a lot on who I am shooting with. Sometimes the products tell the story themselves, and it is just a matter of capturing its natural beauty, keeping it simple and not messing too much with its purity. Sometimes I spend a lot of time scouring through books, magazines and Pinterest in order to build up a universe that I feel supports the subject matter. I love both ways of going at it, both are fun in their own way! And I love that there are no definite ways to go about it.

Whose photo would you most like to take? All the young talented chefs out there who haven’t been ‘discovered’ yet! Or Jiro Ono, I have the deepest admiration for his dedication to his craft! I would also have loved to photograph a young Johnny Cash.

How would you describe your style? For some reason a part of me cringes a bit when my style is described as being Nordic, but however it’s probably right. My style is clean, crisp and cool. I try to convey honesty, passion and intensity with my images. A good friend of mine coined the term ‘Nordicously cool’ and used it to describe me and for some reason that sounds about right.

Who would be at your ideal dining table? I think it would require a really big table, like a banquet! Food is best enjoyed when shared and I have so many good friends here in Copenhagen that I would love to share it with. I’d rather spend it with my close friends than famous people I do not know. That said, I wouldn’t say no to having lunch with Richard Avedon, the American fashion and portrait photographer.

Who is your inspiration in the industry? At the moment I really think that the Swedish photographer Per-Anders Jörgensen is kill-

www.christonnesen.com @Lachristus total-management.com 55

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your lifestyle passport

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The Bremont Boeing Model 247 and the F/A-18 Super Hornet share the same hardened Custom 465® Steel.

BREMONT BOEING MODEL 247

WE’VE NEVER BUILT A WATCH FROM THIS KIND OF STEEL BEFORE. BUT IT SEEMED TO WORK OUT OKAY ON THE F/A-18 SUPER HORNET. A few years ago the British watch manufacturer Bremont and American aviation giant Boeing, embarked on a development project to build a range of mechanical timepieces that embraced the latest in material and manufacturing research from the worlds of horology and aviation. The result is something remarkably special.