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g a m e c h an g er s | br ig h t y o ung bel ize | bro therl y l o ve t e n ye a r s of t ot al m a nageme nt | p rime des tina tio ns ISSUE NO.9
FOUNDER’S
FOREWORD Ten Years of 2006
2016
O
ne of the many advantages of publishing The Journal in so many international markets is that we keep informed of all the latest happenings in the world of luxury around the globe. Our aim is simple: to pursue a different and alternative perspective and to bring you features that are insightful and inspiring. In this spring issue, which marks ten years of Total Management, we have done just that. From a focus feature on the young and flourishing destination of Belize to our collection of this year’s Prime Destinations, we provide you with inspiration and opportunities for exploration and discovery. In the latter, we detail some of the world’s most fascinating locations; from a breathtaking boat trip down The Mekong River in Southeast Asia that will definitely open your eyes, to the beautiful east coast of Sri Lanka, a destination that is finally creeping back on to our travel bucket lists after many years of low tourism development due to civil unrest. Turn to page 50 to read more.
TH E C OVE R P h oto graph by A lexa n dra S ara
Our stories aren’t merely geographical and travel focused. We meet the ‘Game Changers’; four very different yet equally daring brands that had the nerve to take their ideas to the next level, find out more on page 16. In Gourmand we speak with five chefs who are inspiring us all in very different ways, from The Ethicurean team that is educating people to obtain a greener future, to Niki Nakayama of n/naka in LA who is breaking moulds in Japanese Kaiseki cuisine as the first female chef in this very male dominated world. As we at Total Management say goodbye to the winter and welcome the beginning of spring, our event management team takes a breather after a hectic winter schedule which saw various members of the company hotfoot it around the globe producing events across all
spectrums of the entertainment industry. Our newest service ‘Experiences by Total Management’ continues to grow with the arrival of new and exclusive listings on a monthly basis. We have seen great interest in this division thanks to clients wishing to experience something that can be remembered and shared rather than acquiring simple material goods or possessions. Take travel as an example, travellers want to experience the culture of a place. They don’t just want to view the art in the Musée d’Orsay in Paris; they want the opportunity to paint there too. They want to combine their passions with travel, no longer content with catered options, they want to stay on a working farm in Tuscany or in the Napa Valley to help prepare and cook farmto-table cuisine. Celebrating Total Management’s milestone, we did find time to take a very important trip as a team to celebrate our ten year anniversary. Taking the opportunity to also welcome new team members into the fold we spent a weekend at Soho Farmhouse in Oxfordshire for a ‘Total Management Farm Takeover’. It certainly has been a highlight of this busy year so far and we look forward to many more trips like this in the near future. With that in mind, I hope you enjoy this issue. As always I would like to thank my team and dedicate this edition to them as they are the reason we can make it all happen. Here’s to another ten years!
NATASHA THOMAS CEO & FOUNDER, TOTAL MANAGEMENT
Editor in Chief
Associate Editor
J AC K D U R LI N G
I S ABEL CAR MI CHAEL total-management.com 3
ISSUE NO.9
CONTENTS f eat u r es
16
26
14
26
CRAFTING LUXURY FOR OVER A CENTURY
TOTA L C O M M I TM E N T
16
46
GAME CHANGERS
BRIGHT YOUNG BELIZE
What does it take to really change a game? We take a look at the story of four very different, yet equally bold brands that had the nerve to take their ideas to the next level.
Having discovered Belize some years ago, resident US travel expert Katie Nelson takes us on a voyage of discovery to this emerging destination located between the Caribbean Sea and jungle.
22
50
B R O T H E R LY L O V E
P R I M E D E S T I N AT I O N S
Ross Barden meets the British Olympic Triathlon brothers Alistair and Jonny Brownlee to learn what it takes to be the best.
Secluded islands, barely-trodden pathways, this is your travel diary. We take you to 17 of this year’s most desired locations.
64 Plus
W E M E E T T H E C H E F S C A R V I N G T H E W AY, I N C L U D I N G : N I K I N A K AYA M A & R O B I N G I L L . . .
4 total-management.com
photos from left © karl axon, © alexandra sara
Celebrating ten years of the company she founded, Total Management CEO Natasha Thomas talks inspiration, commitment and future plans for the brand.
Today J.W. Hulme Co. is one of the rare ‘Made in America’ brands that continues to help sustain American traditions. We meet company investor Dean Vanech to learn about this very special homegrown product.
ISSUE NO.9
CONTENTS 3
6
r eg u lar s
FOUNDER’S FOREWORD
CONTRIBUTORS
32 EXPERIENCE THE EXTRAORDINARY
the u p da t e
With a collection of tailor-made options, Experiences by Total Management has made the impossible, possible
8 G L O B A L PA R T N E R S H I P WITH FORD MOTOR
40 THE CRAFTSMAN
photos clockwise, from bottom left © j.w. hulme co., © ford motor company, © ross woodhall, © tart, © waterproof expeditions
C O M PA N Y
Read our interview with Rupert Gammond, passionate freeride skier and product designer, to discuss his innovative contribution to the winter sports market
8
40
g lo b et r o tte r 3 6 S K I S TAY S
From classic Whistler to cool Japan, we visit the world’s best ski resorts 42 RANCH LIFE
Taking note of the increasing popularity of ranch holidays, discover the luxury destinations steering the trend g o u r m and 62 GLOBAL DINING SPOTS
The latest global restaurant openings from Total Management Lifestlye
SOMETHING NEW FROM T H E S O C I A L C O M PA N Y
7 0 TA S T E N O T E S
Mexican party tips from ES Magazine columnists Tart and a cocktail from zero-wastage pioneers Tiny Leaf
9 CAFÉ SOCIETY TO OPEN C A N N E S F I L M F E S T I VA L U P U P A N D AWAY
70
THE TERRACE BY ROSEWOOD LONDON
64
“Cooking has a myriad of dimensions; history, geography, sociology, economy, even chemistry. This is a fantastic observatory of our society” Alain Ducasse
1 0 A R T S & C U LT U R E COMPENDIUM
The tracks and films that should be on your playlist right here right now
14
32
7 2 STYLING THE KITCHEN
Former Theo Randall chef Jonathan Lawson talks with Vanessa Cappelli 50
total-management.com 5
Contributors ISSUE NO.9
MIRANDA MAY
ISABEL CARMICHAEL
Marking the ten year anni-
Keeping her finger on the
versary of Total Manage-
pulse across all company
ment, in this issue Isabel
divisions is Miranda. Hav-
sits down with company
ing contributed nine years
Founder and CEO Natasha
to the Total Management
Thomas to learn her story
journey, the company’s ten
from the company’s early
year anniversary is par-
days to gaining a global
VANESSA CAPPELLI
presence. Isabel also talks
ticularly special. With her busy travelling schedule
with the creators of game
and packed diary it’s no
changing brands Pavegen,
wonder she is the go-to
Beltology and Jungles in Paris to learn how they
KATIE NELSON
the kitchen of former Theo
are each taking charge and steering the curve of established industries.
Randall chef Jonathan LawTravelling through Belize was one of her favourite discoveries of the last decade. Looking at this flourishing destination Katie takes us on a journey of this place and recommends the most beautiful locations to stay including Blancaneaux Lodge, The Turtle Inn and Itz’ana.
ROSS BARDEN
Spending a Saturday in
son was not a difficult task for gourmet Vanessa. In this issue she learns about his latest initiative My Loft
for all things newsworthy. From the announcement of Total Management partnerships to industry news stories she has compiled highlights to ensure readers are in the know.
Kitchen whilst dining in the surrounds of his beautiful bulthaup kitchen. Vanessa also takes us through her recommendations of the albums and artists, including Animal Collective and Unknown Mortal Orchestra, that you must have on your playlists this spring. GEORGIA SMITH
Total Management sport aficionado Ross was lucky
Working across the Ticket-
enough to meet with the
ing and Hospitality division
Brownlee brothers in
allows Georgia to stay
the lead up to this sum-
up to date with the latest
mer’s Olympic Games in
innovations in music, film
Rio. Learning about their
and theatre. In this issue
training programme and
she delves into the world of
lifestyle inspires Ross to sign
pop culture with her tips on
up to his first triathlon. Who
what to listen to and watch
knows, in the next issue we
including emerging talents
may be interviewing him.
Izzy Bizu and Cherie Jones. illustrations emma ridgway www.emma-ridgway.co.uk contributing graphic designer gina ferreira
6 total-management.com
ROBYN O’RIORDAN
ELENA PANAGIA
Working with the restaurant
With her passion for travel,
industry does have its perks
US based Robyn looks into
as Elena talks us through
the world of ranch tourism.
this season’s most desirable
Studying the rise of this
new openings across the
trend she brings us a se-
globe. Recently returning
lection of some of the most
from a trip to Italy where
desired ranch locations in
she met with honoured chef Gualtiero Marchesi, Elena
the world, including the HARRIET BAYLIS
rural Paws Up in Montana
learns what it takes to be successful in this incredibly tough industry.
and magical Canonici di San Marco close to the
Having recently returned from Rajasthan in India where she learnt about the
SARAH WESTON
historic city of Venice.
art and history of yoga,
ADRIENNE MILLER
Currently embarking on a trip around Vanuatu in the South Pacific, travel expert Adrienne illustrates her knowledge of both sun and ski with her detailed guide to the globe’s most
Harriet’s next stop will be
What does it take for
Cannes for the annual
a destination to reach
Cannes Lions Internation-
your must-see list? Our
al Festival of Creativity.
travel guru Sarah has
Ramping things up a gear,
asked the question
she will be on the ground
and compiled the Total
assisting Total Management
Management Travel
clients with all manner of
Prime Destination list for
lifestyle needs during the
2016. Taking in locations
event. Earlier in the quarter
including the autonomous
she was lucky enough to
Alto Adige region in the
meet with Gertrude Founder
very north of Italy, Sri
Having launched Experi-
Kenneth Schlenker to dis-
Lanka and Botswana, our
ences by Total Manage-
cover where his inspiration
Prime Destinations guide
ment in 2016, Relationship
comes from and what’s next
gives you inspiration
Director Marcella has put
on the cards for this unique
beyond the traditional
together a collection of
art collective.
holiday experience.
our top recommendations
MARCELLA SEEGOOLAM
for this quarter. Combin-
desired ski locations. From
ing a selection of bespoke
classic Verbier to cool Ja-
activities across entertain-
pan, Adrienne reminds us
ment, travel and gastron-
that skiing is a truly peren-
omy, Experiences by Total
nial activity. She visits the
Management open up the
best European chalets in St
realms of possibility for
Anton and Crans Montana,
gifting loved ones.
as well as hotel gems in Sweden and Whistler.
CONNECT WITH US I NSTAG R A M : @totalmanagement TWITTER : @TotalMgmt FACE B O O K : facebook.com/TotalManagementGroup WE B : total-management.com
total-management.com 7
THE UPDATE • t he l at e s t e v e n t , t r a v e l a n d li f estyle n ews f r om total m an ag em en t •
GLOBAL PARTNERSHIP WITH FORD MOTOR COMPANY Total Management is delighted to announce its global partnership with Ford on their new upscale Ford Vignale product and ownership experience. Ford Motor Company has partnered with Total Management to support the Ford Vignale Owners Club, where customers benefit from packages that include bespoke travel, lifestyle and event offers. Ford will offer a bespoke service to assist customers efficiently, arranging exclusive travel and lifestyle options, all powered by Total Management. The service will offer a carefully selected collection of experiences, from tailor made vacations to romantic spa weekends and luxury trips throughout Europe.
Sosharu, the new Jason & Irha Atherton restaurant in Clerkenwell, is a completely new dining experience. Sosharu is the seventh London restaurant for The Social Company and it offers a Japanese Izakaya-style (informal seated dining) menu serving casual but refined Japanese cuisine using British seasonal ingredients. A 40 cover cocktail bar, Seven Tales, is located in the basement of the restaurant and serves drinks inspired by Japanese culture and philosophies. The restaurant is the collaboration between Jason Atherton and Executive Head Chef Alex Craciun, previously Sous Chef at Pollen Street Social, who after spending a year in Japan studying at the Kyoto Culinary School is ready to bring his experience to Sosharu.
8 total-management.com
photos from top © ford motor company, sosharu
SOMETHING NEW FROM THE SOCIAL COMPANY
CAFÉ SOCIETY ANNOUNCED TO OPEN CANNES FILM FESTIVAL With a star-studded cast, Woody Allen’s Café Society starring Kristen Stewart, Jesse Eisenberg, Steve Carell and Blake Lively has been announced as the opening film at this year’s Cannes Film Festival. The announcement also marks an impressive achievement for Allen, as the first director to have three films chosen to open the prestigious festival. Steven Spielberg’s adaptation of Roald Dahl’s BFG will also be added to the premiere list, with further announcements to come in the following weeks.
U P U P A N D AWAY
photos from top © alexander tihonov, shutterstock, rosewood hotel london
After a year of careful curation, The AWAY Collection by Total Management will launch later this year offering a portfolio of luxury and unique properties handpicked from around the globe. From chalets in Verbier to villas in St. Bart’s, country manors in the UK, beach houses in Santa Monica and treehouses in Mexico, our collection showcases our exclusive selection of properties in the world’s most desirable and unique destinations.
THE TERRACE BY ROSEWOOD LONDON Transformed by award winning, landscape designer Luciano Giubbilei, Rosewood London’s latest drinking and dining destination, The Terrace, is an all year-round garden terrace enabling guests to savour unique food and drink offerings reflecting the flavours and ingredients of each British season in a luxurious garden setting. Throughout the year, The Terrace will offer guests unique dining and drink experiences inspired by the British seasons. The spring ‘rooftop to table’ menu includes British spring classics with a twist like seared lamb with young turnips alongside vegetables and herbs freshly grown on Rosewood London’s rooftop garden. total-management.com 9
2016 Arts&Culture Compendium.
S
panning genres and ages, here is our selection of the must have additions to your music and film collection. Animal Collective
What to listen to. a ni mal collectiv e
lan y
The jumbled overlaid psy-electro-freak-pop has always been a bit of their trademark. Painting With does not fall short of this, set to headline Bestival, this year this will be a twisted and fun show to watch.
Formed in March 2014, alternative dream pop band LANY has been making waves in sunny LA and across the US since then. Members Paul Klein, Jake Goss and Les Priest make up this threepiece band, which is now embarking on a 2016 tour across the US and Canada.
fa ther j ohn misty
j on es
yo ung f athers Hip hop, pop and everything in between, we saw Young Fathers perform at a series of small and intimate gigs in 2015. The Scottish trio have energy to sell and are not afraid to push all boundaries, be it socially or musically. Young Fathers
Growing up in East London, Cherie Jones remembers her mum playing everything from reggae to soul on the sound system at home. Adapting her personal diary entries to create new lyrics for her songs, Jones brings a modern emotional style to her music. Blending elements of electropop labels her as a modern and fresh artist.
alabam a shak es Brittany Howard has got soul, she’s got so much soul that had Nina Simone still been around she would have given her a run for her money. But the two styles are ultimately incomparable; Alabama Shakes navigate in a world of funk, soul and punk.
u n k n own m ort al orches t r a Lead singer Ruban Nielson has had an interesting few years on the personal sphere and aspects of his warped love triangle are very much the running themes in Multi Love, a true psych-pop journey.
d av i d bowi e The calculated release to Black Star is a moving gift from one of the greatest of our era. There is not much we can add here, like most of Bowie’s works and alter-egos it takes a few good listens and a closer look to really capture his inner genius. What a way to bow out.
10 total-management.com
photos from top © tom andrew, © simon lewis 2015
On his second solo album after parting from Fleet Fox, Father John Misty otherwise known as J. Tillman gives folk a whole new dimension.
THE KNOWLEDGE 2016 ARTS & CULTURE
lud ov ico einaud i Italian pianist and composer Ludovico Einaudi has a career that spans two decades. His music has soundtracked many great films but perhaps the most recent and popular is British TV drama This is England. Einaudi will grace us with a full year world tour, long may it last.
izzy bizu Drawing on a rich cultural tapestry of Ethiopian heritage and a south London upbringing, Izzy Bizu laments of love lost, experiences and memories with soul and substance far surpassing her mere 21 years. Her material is fresh and vivid, her indie spirit tangible as she melds a childhood of inspiration from old school jazz legends Marvin Gaye and Ella Fitzgerald with her own individualistic soundscape, the result is as sexy as it gets.
Frances
Izzy Bizu
photos from top © michael mill, izzy bizu courtesy of inside/out, © neil krug, © louise
Unknown Mortal Orchestra
Floating Points
f loat i ng p oi nt s Elaenia is a beautiful piece of work by Sam Shepherd who is trained in neuroscience and epigenetics out of all things. The album has the capacity to drift you away in an electo-jazz lullaby. Shepherd announced his 2016 tour and most dates are already sold out for good reason.
f ran ces Frances Farmer’s life is here depicted in a truly different style, capturing the extreme highs and very low, lows of not only her career but also her very existence. Her work evokes emotion which captivates the listener and sends them on a rollercoaster of feelings. We warned you, it’s sensitive listening. total-management.com 11
What to watch.
cartel land A fearless uncovering of the vigilante-style control of the Mexican border and the drug cartels that reign. The story twists and turns through the effects of power on an already corrupt society.
Cartel Land
ma ki n g a murd erer
unam ed oasi s d ocu m ent a r y
Easily one of the most talked about series of 2015, the documentary follows the case of Steven Avery: a man wrongfully charged of sexual assault for 18 years and who is now back in prison for the murder of Teresa Halbach, which he claims to be innocent of. The biopic will have viewers question the very principles of the American judicial system.
If you were a fan of Amy and Senna, then look no further than the yet to be named Oasis documentary. With unprecedented access to hours of as yet unseen footage, the focus will be around the legendary Knebworth gig in 1996.
he n am ed m e m alala Yes, the focus is the incredible eloquence and powerful voice of Malala but the key person here is her father, a man whose unshakeable quiet power and belief in education is staggering. The gentle nod to the ‘he’ in the title is evocative of his presence in this powerful story.
12 total-management.com
photos courtesy of cartel land
Cartel Land
the nice guys A light hearted but very effective take on two men: a washed up private eye (Ryan Gosling) and a ‘heavy’ (Russell Crowe), who team up on a missing person case (Margaret Qualley) and an apparently unrelated case concerning the death of a porn star. Developing into an unbelievable exposé, the plot spirals upwards into a conspiracy involving the very high echelons of politics and power. The Nice Guys
photos courtesy of cowspiracy, warner bros. the nice guys, high rise - studio canal
High Rise
Cowspiracy
cowspiracy There has been a sharp increase in interest in not only our diet but also our food sources over the past few years. This poignant documentary focusing on the environmental effects of intense agricultural farming will make you think very differently about your food choices.
high rise A fast moving, edgy account of life centred on a high rise (forty storeys) tower block. Behind the chic façade of the flats, full of well-to-do tenants, lies utter decadence and ‘no-holds barred’ behaviour ranging from mock territorial assaults to rearranging communal amenities into command centres to create utter pandemonium.
total-management.com 13
CRAFTING LUXURY FOR OVER A CENTURY With extensive international outsourcing being a product of our time, it is rare to still find a brand able to proudly celebrate its true home grown heritage. Exclusively and continuously manufacturing its products in St. Paul, Minnesota since 1905, when Founder John Willis Hulme began his work, today J.W. Hulme Co. is one of the rare ‘Made in America’ brands that continues to help sustain American traditions, each piece of the collection uniquely handcrafted using leathers from American tanneries.
C
EO of private equity firm Olympus Capital Investments Dean Vanech has been an advocate of J. W. Hulme Co. since he learnt about its company values in 2008 following the financial crisis. Keen to become involved he began working with the brand to help preserve its history and create a sustainable business for the future. Some eight years later we speak to him about the brand that he helped turn around that really is proudly Made in America.
How was the company originally started? The company started in 1905 with John Willis Hulme and his brother, who made canvas tents for soldiers during World War I and World War II. After the war, the business made canvas awnings. They added a canvas field and sport line for sportsmen under Norton Cross’s ownership in the 1950s. How has J.W. Hulme Co. evolved since the 1950s? Historically, a number of styles were added in the 1960s and 1970s. During this period, the brand made iconic canvas bags; women’s and travel products were then added in the 80s and 90s. The original line even still exists today, consisting of the American Heritage Leather Shell Bag, Shotgun Case, and the Signature Green Canvas.
“We strive to balance our TRADITIONS while remaining relevant with MODERN AESTHETICS and functionality” Dean Vanech 14 total-management.com
Currently, the collection grows each season as we expand into both new and existing categories, all respecting the brand’s original DNA. In 2010 we had four styles in our women’s handbag collection; this past fall/winter 2015, we offered over twenty. We are a lifestyle brand, so we want to offer products that cater to many lifestyles - the outdoor enthusiast, the traveller, the business man/woman or the techie.
photos courtesy of j.w. hulme co.
Tell us a little about your background and how did you arrive at buying the J.W. Hulme Co. business? I had been involved in the energy business for many years and after selling a large portion of that business in 2006, decided to pursue investments in other areas, in particular entertainment (film and theatre) and other creative businesses. I was reading a story about J.W. Hulme and how the financial crisis in 2008 was taking a toll on the business. After learning more about the brand, I started with a small investment and ultimately acquired the majority of shares over time. I have taken great interest in its rich history and preserving the brand, with a focus on creating a sustainable business. I’m passionate about high quality leather goods and deeply believe in the values the company was founded on.
Tell us a little about the design production and the artisans’ role in the creation of each style? There are between seven and eight artisans involved in the making of each new piece. J.W. Hulme Co. combines in-house design capabilities with freelance designers. The process starts with the concept of a new style, which is then put into a CAD program followed by the production of a physical sample, where production and purchasing is involved to assure efficacy. Then the leather is finalised, production is scheduled, and the product is made. Our artisans make up more than 100 years of collective hands -on experience, which brings both expertise and respect of history to each design. What is the brand’s most popular style and why? As implied by its name, it would be the women’s Legacy Handbag. This style well represents the rich history of the brand while also being a contemporary, fashionable crossbody. Design details from the classic field and sport pieces have carried over into the Legacy Bag, making it modern yet historical. J.W. Hulme Co. is and always has been an American-made brand. What is an advantage of being a ‘Made in America’ company? Fundamentally, it is about creating jobs. We take pride in the fact that our products are not only assembled in St Paul, Minnesota, but source more than 95% of our materials from American tanneries and factories. Knowing we are a driving factor behind some jobs at these factories, aside from our own, is a great feeling. In addition, since everything is done within our four walls, we have direct control over all processes, which allows us to control quality and respond to market and customer demands on a real time basis. You currently live in the New York City area, but travel around the world. What is your favorite J.W. Hulme Co. travel piece? The Small Duffle. It is the perfect carry-on, holding everything I need without being too big and bulky. The fine leather and extra hand finishings cause it to only look better with age, something ideal for the wear and tear of constant travel. Since joining the company, what challenges have you faced? As one would expect, making products by hand in America using American sourced materials is expensive, in particular as we compete with products made overseas. We are constantly looking at ways to increase efficiencies to offset these inherent challenges. Also, we strive to balance our traditions while remaining relevant with modern aesthetics and functionality. We work hard to communicate this to our customers so they can make informed purchase decisions.
What is your go-to J.W. Hulme Co. style to gift? Our Wine Tote. For the holiday season 2015, we started a “Happy Hour” collection that includes these beautiful leather single and double wine totes with a shearling lining; all can be monogrammed. I’m a wine enthusiast myself, and have always enjoyed selecting and gifting wine from my collection for special occasions. Showing up to a dinner with a nice bottle in a customised leather tote makes for a great presentation and a thoughtful gift. What’s next for J.W. Hulme Co.? We will continue to innovate on all levels of the business, while remaining focused on our customer. Our overriding goal is to maintain the best work environment in the industry, which will result in the highest levels of product design and quality. This means a focus on creating new products that respond to our customers’ needs, while always respecting the brand’s history. We are very excited as we look towards the future, as we have seen our investment in modernisation and new products pay off in a meaningful way. I view J.W. Hulme Co. as a perfect balance of a genuine heritage brand and relevance in today’s world.
e m Ga s r e g n a Ch , t f e l s e o g e n o y r e v e When . t h g i r o g they
What does it take to really change a game? We take a look at the story of four very different, yet equally bold brands that had the nerve to take their ideas to the next level.
16 total-management.com
GAME CHANGERS PEOPLE OF INTEREST
L AUREN C E K E MBAL L - C O O K PAVE G E N
P
ioneering the ‘clean tech’ movement, Pavegen, the London-born company producing flooring tiles that convert the weight of a footstep into renewable electricity, is independently embarking on a journey to become the market leader in the footfall energy harvesting sector. Already generating significant global press coverage and public interest, with a series of commercial installations underway, the story of Pavegen is rewriting the way we can positively impact on the future of our planet. Developing a range of renewable energy technology products, the company continues to gain support on a global scale with brands including Shell, Schneider Electric, Diageo, Uniqlo, Ford Motor Company, WWF and Europe’s largest shopping centre, Westfield, investing in its products to power lighting, advertisement displays and signage. Company Founder and CEO Laurence Kemball-Cook, 30, conceptualised Pavegen from his bedsit in Brixton, after realising wind and solar alternatives would be ineffective in urban environments due to high rise infrastructure and pollution. The business was founded in 2009 and since has completed over 100 projects in 30 countries, including work with Shell to create the world's first people powered football pitch in Rio along with football star Pele, following on with a second project in Nigeria, spearheaded by Shell and global star Akon.
photos from top © karl axon, © edelman pr
Crediting his father for his business acumen, Kemball-Cook’s idea for Pavegen stemmed from an idea he had whilst on placement from Loughborough University studying Industrial Technology and Design. Tasked with creating a renewable energy alternative that would work in cities, he discovered that traditional resources such as wind and solar were costly and inefficient in the urban environment. He recounts, “I failed the task, leaving the company with my head hanging in shame. It was at this point, sitting at Victoria Station during rush hour that I continued to look into the problem of energy in our cities.” He later went on to create Pavegen in 2009. Success from failure has meant that the journey of Pavegen has been met with various levels of amazement since its beginning, both for its Founder Kemball-Cook and those involved in the company’s development: did they ever think it would catch on so quickly and successfully? “There's always pressure to maintain and grow the company. Today there are different types of pressure (expanding without overusing our resources and meeting our annual targets) in comparison to what it was when I just started out (opening a company during recession).” Currently targeting corporations looking to improve their corporate social responsibility and make an impact toward social good, Kemball-Cook explains, “with the use of our software and increasing data applications, Pavegen aims to
“PAVEGEN aims to be an INTEGRAL PART of the smart cities of the FUTURE, what Intel is to computers, PAVEGEN WILL BE TO FLOORING” Laurence Kemball- Cook be an integral part of the smart cities of the future, what Intel is to computers, Pavegen will be to flooring.” The company is now working to make tiles commercially viable, eventually enabling it to directly target the general public with a flooring solution that would cost the same as standard tiling. An idea so simple yet seemingly unexploited: energy that can be generated from the action of a single footstep. A Pavegen tile compresses under the weight of footfall, generating up to 7 watts on average. Launching their new product in Q2, a sleeker and lighter design which will produce more energy overall, Kemball-Cook is right when he says that this will be a pivotal change for the company and how it operates. Needless to say, it also has the power to change the world. pavegen.com total-management.com 17
A N DREW HEFFE R NAN & AN NA LUND BE RG BE LTOL OGY
Design partners Andrew Heffernan and Anna Lundberg used their combined passion for business and fashion to steer this particular trend. Reinventing the humble belt from a necessary accessory to a fashion statement, the pair has spearheaded the revival of this relied upon wardrobe addition. Heffernan recounts, “[the belt] was not seeing the same sort of growth as other men’s accessories, it seemed in many ways like a forgotten category.” Believers in keeping things “simple”, as Heffernan explains, the company currently only operates a small office within the US and aspires to remain a mono-product brand. “We are a very small but focused team. Expanding our distribution internationally would mean a lot of extra work and the demand for a bigger workforce. The day we decide to expand to international distribution we want to make sure to do it in a very controlled way so that we’re able to offer the same customer experience for each client no matter where in the world the purchase was being made.” Starting his career as a medical doctor, Heffernan dramatically switched industries and found himself working at Goldman Sachs and Bain & Co. before studying for a MBA at Harvard. Eventually turning his attention to the menswear sphere, he worked for a number of other menswear brands before launching Beltology with Lundberg in early 2014. Noting a gap in the market for the old fashioned belt, Heffernan and Lundberg used their combined experience to turn around the image of one of the most traditional and practical accessories. “It was one of the only men’s accessories that hadn’t yet seen an explosion in growth like other categories such as colouful socks and ties; there has been so much innovation when it comes to playing around with socks in different shapes and with new innovative materials but the belt market has seen next to no innovation.
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“We recently came across an article stating that ‘MEN WHO TUCK THEIR SHIRTS IN ARE HAPPIER’, this was like MUSIC TO OUR EARS” Andrew Heffernan US men are still wearing the same restricted black or brown leather straps as their grandfathers were wearing. We came to the market with a very specific type of belt - a stretch woven belt with no pre-punched holes allowing for a more comfortable and adjustable fit.” Currently offering two different belt collections; one made in China and the other made in New York, it is possible to purchase Beltology products from beltology.com.
photos courtesy of beltology
T
he rise in the popularity of men’s fashion over the last few years - a recent report (Quartz.com) shows that the growth of men’s clothing sales is currently outpacing both computers and beer, whilst a separate study showed that menswear grew faster than womenswear in 2014 - 4.5 percent versus 3.7 percent – means that today the art of accessorising is no longer limited to the female market.
T
he visual world of travel storytelling is a well-documented one and in a society driven by instantly gratifying bitesize pieces of information, it is also a necessary one. For the hard to please so-called nomadic millennial traveller, nothing stirs wanderlust quite like Jungles in Paris however. A website that avoids trend and current affairs but offers a collection of stories focusing on the undocumented culture, craft and geography of a place, Jungles in Paris is opening our eyes with photography, storytelling and film.
DA RRE LL & O LIVE R H A RTM AN JUN GLE S I N PA R I S
Set up by brothers Darrell and Oliver Hartman, freelance writer and commercial film producer, respectively, in May 2013 with the launch of five stories, the concept was simple but surprisingly unconquered.
photos from top courtesy of jungles in paris, © scott mac donough
A website and media company that tells authentic stories about place and culture which prioritises visuals, such as high-quality photography and documentary filmmaking, “there’s no overt advocacy in our content” explains company Co-Founder Darrell. “[Jungles in Paris] is very much fuelled by an appreciation for the natural world and the need to protect it, as well as a desire to preserve cultural heritage. The world is a very diverse place, full of things to be discovered, and we want to encourage curiosity in our audience, especially considering many of these interesting things are at risk from commercial development, exploitation of cultures and natural resources.” Keen to explore the ‘undiscovered’, the duo selected a name to represent just that – the unexplored aspects of a culture or place. As Darrell puts it, “it’s sort of this idea that the world is full of delightful, wild, unexplored things — that’s the Jungle — and we’re finding and presenting them in this curated environment - the Paris.”
“[Jungles in Paris] is very much fuelled by an APPRECIATION FOR THE NATURAL WORLD, and the need to PROTECT IT, and a desire to PRESERVE CULTURAL HERITAGE” Darrell Hartman
Unquestionably standing out against top-ten lists and disposable media, the brothers’ inspiration came from frustration towards the lack of thought in so much of what is consumed on the internet. Looking to produce what Darrell describes as “intellectually edifying stories”, Jungles in Paris is seemingly changing the travel journalism game by removing itself from trends and news cycles. Tired of being limited to topics that are ‘buzzy,’ rather than simply interesting, Hartman wanted to explore things that are “as fascinating now as they were decades ago, and will be ten years down the road.” Choosing to avoid advertising and branding, the duo’s website remains as simple as the Jungles in Paris philosophy. “The obvious approach to a site like Jungles would be to incorporate products and lifestyle content in order to make the whole thing advertiser friendly. But we aren’t going down that route. It’s more of a long game, to build a genuine following. I suppose there’s an element of strategy to that, but it’s really a psychological need on our part. We want to stay true to the vision of the site.” Jungles in Paris films are screened in New York and London. Past venues include Soho House, NeueHouse, South Kensington Club, and The Explorers Club. junglesinparis.com
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T
he name Gertrude - coming from Gertrude Stein the American novelist and playwright who resided in Paris during the early 20th century, who not only collected important works of art but invited leading thinkers to come to her apartment and discuss the world of art and literature - is Kenneth Schlenker’s way of “disrupting the art market”. Frenchman Schlenker has recreated, via his own ‘Gertrude Salons’, not only for New Yorkers, but now to an international following of anyone and everyone who is interested in art, the opportunity to get up close and personal with what makes the artist and curator tick. Salons are held in studios, galleries and homes and provide an informal, informative session of people to get closer to the art without pretension or bias.
Kenneth Schlenker
Born from the success of Gertrude, Schlenker went on to launch ArtList which aims to close the gap between the artist and the buyer, providing a safe and efficient environment for the secondary buyer market. Not only will ArtList keep you in the know of what is happening in the contemporary art market but a portion of the commission from sales gets fed back into events such as Gertrude Salons, encouraging the community to continue to flourish. This borderless community that provides opportunities in the buying of art is a perfect reflection of the evolution of information sharing and the lack of fixed abodes of today’s society - a reflection that needed to reach the modern art world. Closing the gap between the artist and the buyer can only mean great things for the contemporary art community.
K E N NE TH S CH LE NK E R GE RTRUD E
blog.gertrude.co artlist.co
photos courtesy of artlist
Kenneth Schlenker came into the art world via his passion for music and the relationship the two have and how one influenced the other; Gertrude, some might say, is an expression of initial frustration. On exploring his passion for the two on a deeper level on the New York art scene, he realised how exclusive the world was for a new individual and if the doors (and eyes) were not opened to a wider community then this circle would only continue to grow internally without an important injection of new and dynamic blood.
“Our way of DISTRUPTING THE ART MARKET”
SEEING SOMETHING NEW. The Courtyard at Rosewood London, steps away from Covent Garden
A S E N S E O F P L AC E . A S E N S E O F D I S C OV E RY. +44 20 7781 8888
| london.reservations@rosewoodhotels.com | rosewoodhotels.com
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BROTHERLY LOVE
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INTERVIEW BROWNLEE BROTHERS
INTERVIEW BY
ROSS BARDEN
C
photos © huub design
onsidering signing up for a triathlon? You are not alone. With over 500 registered clubs in the UK, this intensive sport is gathering more and more popularity than ever. In the build up to this summer’s Olympic Games in Rio, Ross Barden gets into the minds of the most famous brothers in the UK Olympic Team. Although I am known to dabble in the occasional spot of extended exercise - mainly in order to justify a habit for overindulgence - the thought of slipping on a wet suit (said no one ever) and taking on a 1.5km swim in a murky lake, a casual 45km bike ‘ride’ and a 10km run one after the other makes me positively queasy. These distances and disciplines, which make up the Olympic Triathlon, seem like an Everest in their own right, let alone combining them together. However, despite my views, since 2012 the once feared triathlon has been conquering the nation and has quickly become the fastest growing sport in the UK. To help me find out why the sport has blossomed in recent years and what it takes to be an elite Team GB Triathlete I caught up with Alistair and Jonathan Brownlee, aka The Brownlee Brothers, who inspired a nation at the London 2012 Olympics after securing Gold and Bronze medals respectively. I also wanted to find out from these two charming Yorkshire lads what their aspirations are for the Rio 2016 Olympics, whether their desire to win has ever impacted on their close bond as brothers and what their top tips are for beginners like myself.
“You have to make some sacrifices along the way but triathlon is a lifestyle sport and you are not going to do well by being out every night” JONNY BROWNLEE
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INTERVIEW BROWNLEE BROTHERS
JB:
We did lots of different sports when we were younger. Mum was a swimmer and Dad did some running, and we did a lot of walking as a family so we were encouraged to be active. Bradford Grammar, where we went to school, was also sporty and we played rugby and cricket. Triathlon was just another thing to have a go at. Uncle Simon did a triathlon at around the same time we started so we like to give him some credit him for it too. Is your most enjoyable aspect i.e. swimming, cycling or running, the same as your strongest?
AB:
Running for both of us is our most enjoyable and it is probably our strongest. It is the last discipline of the race so it’s what a lot of people remember because that ends up being your finish position. Cycling is a pretty close second, with swimming a distant third. Your training must be hard on your social life, how do you incorporate seeing friends and having fun around training?
JB:
Without a doubt, you have to make some sacrifices along the way but triathlon is a lifestyle sport and you are not going to do well by being out every night. All our friends understand and we can’t go to everything. We train with lots of different groups, especially on the bike, so there is always lots of chat. The off season, October to March, gives us a chance to do a little more and I always try to get to some Leeds Utd and Leeds Rhinos games. Brotherly love. It’s clear you work as a team in order to achieve your success but has the desire to win ever come between you?
AB:
Only over Christmas monopoly or crazy golf (laughs). I’m sure there were some words said when we were younger but none that I can remember. As we’ve grown older, we have got better at not racing during training and leaving [it] until we race. If I’m going to be beaten by anyone, I’d prefer it to be by Jonny.
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Have there been any setbacks in your careers that have left you to consider your future as athletes?
JB: No not really. Each time we have been injured, and that has happened more to Alistair than me, and you get the diagnosis, you wonder if it will have an impact, but touch wood, it hasn’t so far.
Do you have any rituals or routines before your races?
AB:
Other than Jonny wanting to get to the race venue too early, and me not wanting to - not really (laughs). Neither of us are superstitious in that way but we do have a routine of cycling down to the venue from the hotel, warming up with some strides, and in the water as long as it’s not too cold, and then lining up for the “presentation of the athletes” when we are told to.
“If I’m going to be beaten by anyone, I’d prefer it to be by Jonny” ALISTAIR BROWNLEE
Rio 2016 is just around the corner. What is left to do in terms of qualification for you both?
JB:
We have been nominated by British Triathlon to the BOA [British Olympic Association]. This means we have been selected by British Triathlon for the team, so we have qualified but we can’t say we have been selected until the BOA officially announce the team in May. Having inspired the nation at London 2012 with your Gold and Bronze medals, do you think a Brownlee Gold/Silver is on the cards this time around? Who will be your main competition?
AB:
That is what we are training for and what we are aiming for. There are 50 odd other people on the start line though. The course will suit us and our training is going well for this time of year, so I think we would both say we are quietly confident of being in the mix come the end of the race. Gomez from Spain will be good, his compatriot, Mola, could be dangerous and some lads from France and South Africa will be talking up their chances.
Obviously 2012 was hugely successful Olympics for Team GB. Do you feel that even without the home advantage GB can match or better their achievements in Rio?
JB:
I hope so but it will be hard. Home advantage was huge and gave everyone just a little bit extra when they needed it so it will be interesting in Rio. It is about performing on one given day and sometimes you need a bit of luck to go your way. I have just purchased your book ‘Swim, Bike, Run’ and look forward to reading it. I am also hoping it will inspire me to be more active and maybe even give my first triathlon a go. Was that the reason you wrote the book?
AB:
Yes, it was one of the reasons. We wanted to tell people how much fun and enjoyment we have had from triathlon and the individual disciplines of it, and although we have been very lucky to make it our career, it is possible for anyone to get similar pleasure and fun from it. It was also the reason we set up the Brownlee Foundation (www.thebrownleefoundation.org).
photos © itu media
How did you both get into triathlons? Is it in the blood?
We want to give primary school the children the opportunity to try the sports we love in the hope that they might also, but we don’t mind what they do, along as they are active. Triathlon participation rates, particularly in the UK, have boomed in recent years. Other than your success, can you pin point why so many people are getting involved in the sport?
JB:
The variety of training is a big plus for the sport. Each day can be a different kind of session and also a different sport which means you are mentally stimulated as well as physically. I think they have been a few sports that have had a big increase in participation levels, like cycling, and it is great that triathlon is as well. For all those looking to take up the sport what is the best way for them to get involved?
AB:
Join a club. It is much easier to train with other people than on your own, and as Jonny touched on earlier, it makes it more social. For those who are experienced triathletes and looking to purchase some new gear, what would be your wetsuit, bike, running shoe and accessory picks?
JB:
Huub wetsuits, Boardman bikes, and Adidas shoes and apparel. It’s the best stuff out there and we use it. We have just started using SRAM’s electronic group set, eTap, and would really recommend that. You both have degrees from The University of Leeds. What made you choose Sports Science and History, respectively?
Can you see yourselves making use of them when you retire from professional sport?
AB:
I did a term at Cambridge studying medicine, before deciding I wanted to concentrate more on my sport than being a doctor. The Sports Science degree would have given me some credits towards medicine, so that’s why I decided on that. Jonny wanted to do something he was interested in, so that why he chose history, and because I think there weren’t many lectures he actually had to go to. Hopefully, we will both have long and successful careers in triathlon so that we can choose what we do when we retire and at the moment that is what we are focused on. I imagine you have quite a strict dietary programme but what foods/meals are usually on the menu? Do you have any fundamental rules for eating healthily?
JB:
We are very lucky because we do so much training, approx. 35 hours a week, we can virtually eat what we like. However, we do eat a well-balanced diet with all the food groups covered, with as much fresh food as possible. Like a lot of twenty somethings, we do get told we could eat more fruit and vegetables and it is something we consciously make an effort with. Training programme aside, what would you have as a treat or for indulgence?
AB:
The Brownlee Foundation is working with The Collective Dairy, and they
“Like a lot of twenty somethings, we do get told we could eat more fruit and vegetables and it is something we consciously make an effort with” JONNY BROWNLEE
are producing a limited edition yoghurt this year - half Jonny’s flavour choice, half mine – and it is in the shops at the end of March, so that is definitely what I’ll choose as my treat. Travel. If you could go anywhere in the world where would you go and why?
AB:
That really depends on the time of year. We both get to travel a lot and sometimes at the end of the season we like to relax. I’d love to have a holiday in a quiet and exotic island at some point. We also both love adventure and went up Kilimanjaro a few years ago and I’d love to go up Aconcagua next. So it’s back to training for Jonny and Alistair who will be looking to finalise their places for the Summer Olympics over the coming months. Fingers crossed this time around they can go one better and make it Gold and Silver in Rio. I know I will be following their progress and tuning in on race day to cheer on these two inspirational athletes. Jonny and Alistair’s passion for the sport has been infectious and I believe this could even mark the beginning of my own triathlon career! Possibly yours too? total-management.com 25
Total Commitment
If confidently going on the road aged 21 with a rock band, coming back unscathed, asking for advice along the way, and not forgetting to keep an up-to-date little black book to hand is how you crack the entertainment industry, it’s not surprising that few of us manage to achieve it.
STYLING BY SAM JONES (THE STYLE ALCHEMY) | MAKEUP & HAIR BY EMMA O’BYRNE 26 total-management.com
Looking back over the last TEN YEARS of the company she created and its journey from the early days in London to offices around the world, TOTAL MANAGEMENT CEO & FOUNDER NATASHA THOMAS discovers that conquering and shaping entertainment just came naturally.
WORDS BY
ISABEL CARMICHAEL P H OTO G R A P H Y B Y
ALEXANDRA SARA
W
inding up on tour with Primal Scream whilst on a gap year in Australia, gave an early insight into the entertainment industry for Natasha Thomas. Not being something every 21 year old can expect to achieve, thanks to a music producer brother and her own passion for music, early on this young Irish businesswoman gained an insight into the world of entertainment. Carving out her own network of contacts within the entertainment industry along the way would later play a huge factor in setting up Total Management. In a decade that has seen many serendipitous twists, a lot of personal determination and a hell of a lot of international travel, talking about what it means to have reached the ten year milestone since she started her own company isn’t exactly something she expected to come around so quickly. Having started the company alone at her kitchen table with the support of her mother, Natasha Thomas knew that establishing a business wasn’t going to be easy and there would be many risks involved. But the determination to pursue what she describes as her real life ‘lightbulb moment’; creating direct access to sought after events worldwide, would be the driving force.
“After doing some research I decided that there was a real gap in the market and sent out a test email to a few select clients on my personal database, offering them access to London Fashion Week. I remember it like yesterday, the pickup was crazy. I just knew I could do it. No one at that time was offering unique hospitality options in the corporate sector.” Mushrooming client requests and an increasing client base took the company from Thomas’ home in west London to an office space which would become the company headquarters. Several years later a sister office in New York was born thanks to a loyal following of international clients, with an offshoot office in Hong Kong following suit in response to an emerging Asian hospitality market. A growing database continues to bubble throughout Europe and the UAE. From its humble beginnings in corporate hospitality to currently operating six separate divisions and counting; Event Management, Ticketing & Hospitality, Lifestyle Management, Travel, Experiences and Editorial, self-confessed multitasker Thomas clearly loves a challenge.
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“One thing I’m constantly telling my team is that there is no weakness in asking for advice or help. I still do it to this day”
Born and bred in Ireland, Natasha is nonetheless a sunshine girl. When asked about plans for further expansion of the company, her enthusiasm for LA suggests this might be the next Total Management outpost. “I love LA and always have, I enjoy dipping in and out of New York and enjoy the energy and enthusiasm of the work environment on the whole over there, but LA is where my heart lies. I love everything about it.” Expanding stateside might just be her ticket to spending more time in LA, and it seems clear that this is on the cards. “We want to expand in the US and will invest heavily over there in this next coming year and hopefully we will have some new openings soon. Travel is an exciting division and I think this will also really grow over the next few years. There is so much we want to do and I feel like we are only just getting started. I’m hoping our brand will continue to grow globally.” Total Management Travel launched last year as part of the prestigious Virtuoso Travel Network. Offered only to a small number of luxury boutique travel agencies worldwide, facilitating clients with individual and corporate travel assistance, travel adds yet another element to Thomas’ ‘one-stop-shop’ for lifestyle needs. As international travel comes as part and parcel of a company CEO’s life, does this impact on her family? It could, but in her case it doesn’t and if anything her family is lucky to be closer than most. Up until a few years ago before the birth of her first son (Jackson, now 2), Thomas regularly travelled between offices with her husband, former professional rugby player and Co Director of the business Jack Durling, whom she met ten years ago whilst in Dubai. Destiny playing a part in their work-life union, and the couple have worked together on developing all aspects of the company ever since. At the time they met Durling was moving to Agen in France to play rugby where he would later go onto play for Northampton Saints.
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With injury ending his career it seemed like a natural choice for him to join Total Management. His work to date has been instrumental in developing Total Management Lifestyle and most recently the launch of Total Management Travel. Mindful of balancing her work and personal life, crediting the support of her husband to allow her to run the business and be with their children as much as possible (the couple also have another son, Levi, 9 months), they share responsibilities across the board, and it isn’t often you see a union so solid in this famously tumultuous industry. “Obviously with my work, I have to travel a lot but the good thing is that as the kids have not started school, we take them everywhere with us. I’m lucky that my husband runs the company with me so we are very supportive of each other and we are in a position to travel together as a family and that makes it all worth it. It’s hard work at times keeping it all going and it can be a balancing act but we have been privileged to have taken them to some amazing places.” As the daughter of bestselling author Gordon Thomas and sister to a Hollywood film director, who most recently worked with Ridley Scott on Hollywood blockbuster The Martian, pursuing her own path could have proved difficult. The influence of her family has been and still is fundamental but ultimately the desire to do something different took hold. “You always want to make your family proud and I come from a very hard working family that taught me from an early age how to stand up on my own two feet.
My family taught me that there was nothing greater than independence.” Moving out of home to complete her A Levels at The Institute of Education in Dublin before going on to gain a degree in Psychology, meant that from early on paving her own way was important, citing one of her early jobs working in a promotions company as very instrumental in her career path. Learning the ropes as an intern also meant that she experienced hierarchy in the work place, sometimes in the wrong way. Wanting to be the owner and driving force behind something entirely individual and the leader of a dynamic team that doesn’t “kick around the staff” she still works hard to create a solid foundation at her own company. “I wanted to create a working environment for people to come to work and actually enjoy what they do.” Talking about her staff, the low turnover rate at the company is an example of how she has carved out her ideal working environment. Crediting one of the longest serving members at Total Management, Development Director Miranda May, as her ‘secret-weapon’ and equally good friend thanks to her involvement in every aspect of Thomas’ journey from the very beginning, this team is particularly rare in its colleague to friend ratio. One thing this CEO is serious about is allowing her staff to work hard but also play hard, knowing that without the balance, it just doesn’t work. “I learnt early on to treat people well and make sure you look after your team. I don’t believe in micromanaging, I believe that if you trust your instincts to hire someone to do a job, do exactly that, let them do the job. Obviously I’m always accessible and around to chat things through and I make sure I give my team the tools and advice that allows them to do the best job they possibly can.” Dedicated to charity work, Thomas takes part in a number of projects each year to help raise money for various causes. Professionally her involvement with charities is extensive having produced a number of high profile events over the years for Gabrielle’s Angels Foundation, Team Margot and The Kevin Spacey Foundation. Natasha explains, “one of the best and most rewarding parts of my job is actually making a difference. We help to raise millions of pounds for charities every year. total-management.com 29
We produce many charity events and one that is very significant is the gala for the Serious Fun Children’s Network. We have been working with the Foundation for quite a few years now and it was set up by the late Paul Newman [strangely enough Paul Newman starred in a movie made about one of her father’s books]. What they do is incredible and I think since having children, you get so much more emotional about things and what this charity does is fantastic and I really enjoy playing a part in that.” Being a woman in business has over the years made Natasha key for those looking for advice on how to make it work in the industry, crediting her own success not just down to hard work but also having the ability to confidently ask for help. “I think it’s great when people ask for advice or open up the conversation on their business or what their ideas are. I have definitely reached out to people over the years and I’m a big believer in knowledge being power and you can never have enough knowledge. One thing I’m constantly telling my team is that there is no weakness in asking for advice or help. I still do to this day.” With sunny LA on the cards for the near future and a lengthy list of event projects taking place over the coming months across Total Management offices, it is clear that Natasha Thomas has a lot going on. As they say, the more balls you have to juggle, the more efficient you become at coordinating activities, which might just explain her very unique commitment to her work and family. Already possessing a long to-do list, we can only assume that as we speak, hers just got longer.
“I don’t believe in micromanaging, I believe that if you trust your instincts to hire someone to do a job, do exactly that, let them do the job”
Yellow silk skirt by Jonathan Saunders - matchesfashion.com; Pom Pom sandals by Aquazurra - matchesfashion.com; Red flared pants by Sonia Rykiel - matchesfashion.com; White blouse by Proenza Schouler - net-a-porter.com; com; Black Top by Ellery - net-a-porter.com; Pom Pom sandals by Aquazurra - matchesfashion.com; All jewellery model’s own Location courtesy of Scarfes Bar, Rosewood London
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A personal shopping & styling service providing ladies & gentlemen with a wardrobe that works exclusively and uniquely for them. Personal Shopping Wardrobe Detox Corporate Styling Event Styling Holiday Styling & Packing Made to Measure Shirting (gentlemen only) Bespoke Suiting (gentlemen only) Virtual Styling
www.thestylealchemy.com
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EXPERIENCE THE EXTRAORDINARY Total Management began 2016 by launching their Experiences division with a collection of tailored offerings in travel, events, gastronomy, health and wellbeing.
B
ringing together a wealth of knowledge and an extensive network within the hospitality and entertainment industries, Experiences by Total Management has made the impossible, possible by creating exclusive collections of unique and memorable experiences. With a collection of tailor-made options including; Off Piste Skiing with a Winter Olympian Skier, Playing Golf with a Tour Professional, access to a private island on which to hold your own festival, exclusive Asian Cuisine Masterclass with Top Celebrity Chef Ching He Huang in your own home, A Private Shopping Appointment at Moda Operandi and Polar Diving in the Antarctica, you will find something to match your interests. Outside the listed collections our curatorial team also invites you to get in touch to discuss bespoke proposals and create your own truly bespoke memorable experience for you or someone special. Our aim in launching Experiences by Total Management is for you to experience the extraordinary and to push the realms of familiarity to create lasting memories.
LUXURY GLAMPING & RANCH LIFE: PAWS U P M O N TA N A
photos courtesy of paws up montana
Having the opportunity to go back to nature and live truly in the moment is something rare in today’s technology-filled, fast paced world. The Resort at Paws Up allows you to revisit bygone times and experience some of the most beautiful pursuits associated with country living. Your experience here could include anything from cattle driving, wilderness walking and river float boating. Enjoy nature at its best from your stylish and comfortable cliffside glamping site: it’s an unforgettable adventure.
Experience Highlights • Four nights in a one bedroom Cliffside Camp accommodation • Blackfoot River Float experience for two • Cattle Drive to the working corrals, sorting them, then trail them back to the home pasture • 60 minute massage for two • Dinner and a ride on a traditional chuckwagon for two
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contact total management for bookings
B E A C H E F F O R T H E D AY AT B E L M O N D L E M A N O I R A U X Q U AT ’ S A I S O N S
Experience Highlights
photos from the top © paul wilkinson photography ltd., © denis makarenko / shutterstock.com
Spend a day at the iconic Belmond Le Manoir aux Quat’Saisons to work with Executive Head Chef Gary Jones, Chef Patissier Benoit Blin and the senior team of their two Michelin-starred restaurant. You will be welcomed as part of the team and introduced to each kitchen department. An early, hands-on start with the first batch of homemade bread fresh out of the bread ovens. During the day you will help prepare the components that make up each dish on the Belmond Le Manoir aux Quat’Saisons menu before the lunch service gets underway.
• Expert tutelage from the 2* Michelin senior chefs • Morning coffee and pastries • A light lunch for the attendee • A 2* Michelin dinner for two with wine • A personalised embroidered chef ’s jacket to take home and wear throughout the day • A selection of Raymond Blanc OBE’s cookbooks • A selection of Raymond Blanc Anolon pans and knives • Selection of herbs and seeds to take away
T H E U LT I M AT E C A N N E S F I L M F EST I VA L E X P E R I E N C E The Cannes Film Festival is one of the most iconic events in the film calendar, promoting and rewarding, causing controversy and debate among film enthusiasts throughout its sixty years and invariably attracting the most distinguished glitterati of the film world.
Experience Highlights • Red carpet access and premium seats in either the orchestra or balcony to the opening film premiere • Official car pick up and drop off on the red carpet for film premiere • Access to exclusive VIP party during the film festival • Luxury stay in a 5* hotel located around La Croisette • Return speedboat transfer to Hotel du Cap-Eden-Roc • Lunch at Hotel du Cap-Eden-Roc
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POLAR DIVING & SNORKELLING IN A N TA R C T I C A An Antarctic experience is more than just viewing the beautiful scenery and animals above the ice. Experience something completely unique and discover the wonders of the Southern Ocean, below the water’s surface. Dive in and enjoy the crystal clear waters with macro life and fascinating walls of ice, watch penguins jumping out of the water and enjoy the company of curious seals. Should you be a novice diver, or not a diver at all, you can still witness the fascinating underwater world of the polar oceans, full of marine life and sculptured ice formations.
Experience Highlights • 11-12 days of Antartic expedition, including flying to and from Punta Arenas • Full board accomodation on board the expedition vessel • Dive operation (heated storage, weights, tanks) • Snorkel dry suit and equipment in snorkel package • Experienced expedition dive guides and staff • All miscellaneous services taxes and portcharges throughout the program
P L AY G O L F W I T H T O U R P R O AT A CHAMPIONSHIP COURSE
photos top © waterproof expeditions
Total Management can create customised and personal golf experiences allowing you to meet and play with top tour professionals on exclusive courses anywhere in the world.
Experience Highlights • 30-45 minute coaching clinic on the driving range prior to your round • Breakfast or lunch with a tour pro • 18 holes of golf at a championship course of your choice • 19th hole drink with a tour pro
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contact total management for bookings
EXPERIENCES
By
Experience the Extraordinary
experiences@total-management.com total-management.com
GLOBETROTTER • a g u i d e f o r th e di sc er n i n g tr av eller •
SKI & SNOW
SKI STAYS With skiing becoming a perennial activity, it’s no wonder that more and more of us are looking for diverse destinations to explore this ever popular sporting pursuit. From classic Whistler to cool Japan, skiing never went out of fashion, but it’s certainly back in. Total Management Travel has sourced unique chalets and hotels to inspire your next global ski holiday. From palatial ski chalets in the bright lights of Verbier to cosy lodges on Swedish mountain tops, here are a few stay recommendations.
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ST ANTON, AUSTRIA St Anton has welcomed a wave of classy new hotels, bars and restaurant in recent years. The resort is rated among the top five resorts in the Alps for very good reason: located in one of Europe’s snowiest areas - Austria’s Arlberg region – boasting a highly efficient lift system and an attractive town bursting with stylish hotels, chalets and restaurants.
Chalet Stay Completed in 2010, this chalet serves as a stunning family retreat which combines traditional Tyrolean craftsmanship with elegance and a relaxing atmosphere. This exclusive property has everything you could desire in a modern family chalet, while still retaining the look and rustic feel of a charming Tyrolean home. Set over four floors and approximately 400 square metres of living space, the chalet comfortably sleeps eight adults and four children, and has a further staff bedroom for a nanny if required. The luxury chalet located is Pettneu at the edge of a forest in a quiet sunny spot facing the Hohe Riffler glacier.
ÅRE, SWEDEN
photos courtesy of copperhill mountainlodge
Sandwiched between Norway and Finland, both attracting thousands of British skiers every year, Sweden hasn’t traditionally registered as a ski destination but this perception has changed in recent years. Åre was voted one of the world’s top 10 ski resorts in 2010, and many are now discovering it’s Scandic charm. Also the largest ski area in Scandinavia, Åre boasts heli-skiing and off-piste guiding, as well as dog-sledding, more après-ski, more nightlife, finer dining and even more history than its Nordic neighbours.
Hotel Stay Copperhill Mountain Lodge rests on the very top of Sweden’s picturesque Mount Förberget, more than 730 meters above sea level. With the warmth of a family operation and custom designed by master architect Peter Bohlin, this property is a gem in Sweden’s snowy mountains. In each of the 112 wood-panelled guestrooms, travellers can take in 360-degree views of the surrounding Jämtland Mountains through large bay windows, and make the most of the extensive facilities with complimentary breakfast, indoor pool and health club. Copperhill Mountain Lodge’s ski-in/ski-out access makes exploring everything as simple as strapping on a pair of skis.
contact total management for bookings
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GLOBETROTTER SKI STAYS
N I S E K O , J A PA N Niseko, a town situated on the northern Japanese island of Hokkaido, has quietly become somewhat of a powder mecca amongst skiing cognoscenti. With the dormant volcano Mount Yōtei as a backdrop and numerous hot spring resorts, known as onsen, at your doorstep, the world class surroundings only add to the appeal of this destination. With 2,191 acres of skiable terrain, Niseko should be high on any skier’s or snowboarder’s bucket list.
Hotel Stay
W H I S T L E R , CANADA Host of the Olympic Winter games in 2010, Whistler Blackcomb ski resort is in a class of its own and is justifiably considered one of the hottest ski destinations in the world. The ski resort is also one of the largest, offering 8,000 acres of pistes and incredible terrain diversity. The pedestrian-only Whistler Village marked its 50th anniversary this year, and boasts a lively après scene throughout. Investment for the Winter Olympics brought millions of dollars’ worth of expansions and improvements to both the town and the slopes, ensuring visitors will find the resort full of restaurants, bars and plenty of shops for skiers and non-skiers alike.
Hotel Stay The naturally spectacular Fairmont Chateau in Whistler is conveniently nestled at the base of Blackcomb Mountain and is the definition of mountain luxury with impeccable service, outstanding cuisine and 550 guest rooms and suites. The hotel is complimented by Vida day spa, an 18 hole golf course and even an outdoor heated lap pool with underwater music. Combining classic elegance and a modern alpine setting, the award winning Fairmont Chateau Whistler is top of the list for the ultimate winter escape.
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photos © odin hotel, © fairmont chateau
Kimamaya, which means ‘Be Yourself’ in Japanese, is a cosy nine room mountain lodge set in the heart of Niseko’s Hirafu Village. This Design Hotel tastefully combines traditional Swiss chalet style with modern Japaenese luxury, and a strong Zen concept throughout. Relax after a rigorous day on the slopes at the onsite Barn restaurant, inspired by traditional Hokkaido farm furniture, it serves up a range of fresh produce.
VERBIER, SWITZERLAND The perennial favourite of the ski glitterati and located high in the Swiss Alps, Verbier is recognised as being one of the best off-piste locations in the world for its sport and leisure facilities and penchant for high end partying. Abundant with impressive chalets, 5 star hotels and residences which operate on a year round basis, this location is none other than a world class resort.
Chalet Stay This spectacular brand new luxury chalet in the Sonalon area of Verbier was completed in the autumn of 2014. Perched high on the side of the mountain the chalet has been finished with immaculate style and elegance. The location is exceptional, offering breathtaking views of the surrounding peaks and the valley below. A truly astounding chalet, every detail has been taken care of to create the ultimate alpine residence. This stunning property spans over four floors and sleeps eight people in four luxurious bedrooms. The living and entertaining areas are sumptuous and spacious with plenty of outdoor space to relax in the warmer spring months. The spectacular spa, indoor pool and entertainment zone with dedicated cinema room is spread over the ground floor which offers one of the most luxurious in-chalet spa experiences in the Alps.
contact total management for bookings
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THE CRAFTSMAN
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n 2011 Pure Freeride Design was born, brainchild of Rupert Gammond, passionate freeride skier and talented product designer. Created by a skier for skiers, PFD produces bespoke handcrafted skis with a focus on craftsmanship, quality and responsible materials. Following 6 seasons on the slopes and a product design degree, Rupert Gammond began his research, collaborating with contributors from Sweden, Japan, and France. The conclusion of Rupert’s relentless drive, zeal and international collaboration is PFD skis: flexible, light-weight and made from high quality materials – 70% of which is carbon neutral and responsibly sourced bamboo. We were lucky enough to meet with Rupert to hear more about this unique venture and his passion for the pistes.
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GLOBETROTTER THE CRAFTSMAN
“OUR CLIENTS LIKE THE ‘HIGH QUALITY ON A SMALL SCALE’ PRODUCTION ASPECT OF OUR BRAND” What got you into skiing in the first place? I started skiing from an early age. My passion for skiing led me to the Alps as soon as I finished my design degree. Living in the French Alps was when skiing became a huge part of my life, skiing daily and following my love of Freeride skiing. A lot of your work is based around the use of bamboo. Was this an obvious choice? What are the benefits of making skis with bamboo? Bamboo was the chosen material from day one due to its superior flex properties. A strong yet light material means our ski construction process uses a streamlined approach, using a single piece of bamboo for the ski core. This results in a truer flexing ski. Your skis are designed for Freeride, does this mean they are only suited for off-piste and experienced skiers?
The freeride market is growing in all aspects every season with more and more products available in all areas of skiing and mountain safety. It’s not just the ski designs which are developing at the moment as we see a number of new items such as bindings and airbags, each developed to improve the performance and safety for ski touring and thus enabling skiers to push new boundaries, which in turn fuels the market to sustain this growth. As a specialist ski brand we have seen that in recent years the demand for bespoke equipment is growing year on year. Mountain enthusiasts are stepping away from mass produced equipment and choosing a more personal set of skis.
As a freeride brand our skis are generally off-piste specific with the current ski range including three models: The All Mountain Charger (AMC), The Big Mountain Charger (BMC) and The Powder Charger (PC). The All Mountain Charger being the more versatile ski is designed for all terrain types ranging from skiing powder, to carving on the freshly groomed pistes. The AMC is a true “one ski does all”.
Who is your equipment designed for?
The evolution of the ski shape has come a long way since the first true downhill skis, made in Telemark, Norway by Sondre Norheim. Did you draw any inspiration from the original custom ski makers?
Would you consider expanding into other areas of ski equipment? What is next for PFD?
There are some similarities regarding some of the earlier ski designs in the sense of craftsmanship. Attention to detail and a handcrafted approach plays a big part in creating our skis. This style of manufacturing combined with high performing materials such as bamboo and carbon fibre make it possible for skiers to push boundaries within the off-piste environment.
photos © ross woodhall
Have you seen a change in the ski market in recent years? Where do you see it going?
What brands of ski clothing and accessories do you recommend? There are some great clothing brands such as: Norrøna, Haglöfs, Arc’teryx, which create high performing clothing suitable for the mountain extremes. These brands combine performance, functionality, and style.
Passionate skiers who seek high performance skis which complement the backcountry environment. Our clients like the ‘high quality on a small scale’ production aspect of our brand, of which we have a limit of 100 sets per year.
We feel very strongly about sticking to the areas in the ski market we know best. At the moment our main focus is to expand our freeride range with more models. Within these models we hope to develop a greater range of choices on offer to our clients when creating their personal skis. What are your favorite ski runs or skiing locations in the world? A personal favorite for me is La Grave, a ski area in France, which is like no other. Off-piste glacier terrain accessible from just one lift, a real mountain environment. I have had some of my most memorable ski days in La Grave.
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RANCH LIFE Travel trends are ever changing, with a constant flow of new concepts and options available. One of the most interesting and diverse trends we have seen across the globe is the luxury ranch getaway. Often, when we travel, we want to escape everyday life and experience something completely unique. The rising trend of ‘ranch luxury’ has paved the way for unforgettable vacations for every traveller; whether you are looking for a luxury cabin hidden beneath the jungles of Malaysia, an escape to the Venetian countryside, or a rustic lodge in the wilds of Montana. Robyn O’Riordan has rounded up some of the world’s most luxurious nature hotspots where guests can fully unwind and unplug in a natural setting.
Nestled on the coast of the remote Tioman Island, lies an oasis of peace and serenity. This enchanting resort is designed and built around the resort’s natural landscaping to preserve the land’s surroundings, which makes each room unique in its layout. Japamala refers to their rooms as ‘Sarang’ which translates to ‘nest’ in Malay, where guests can unwind on their wooden sun decks overlooking the ocean while the hotel delivers delicious Asian snacks right to your nest at sunset. The 13 stunningly designed nests take in the character of the land on which they were built, offering guests the choice of nests up in the trees right down to the sea cliffs
WHAT TO DO The resort offers a diverse range of diving options including night diving; boat excursions around the island; and a truly magical trek through the jungle to sunset view point.
photos courtesy of japamala resort
JAPAMALA RESORT, MALAYSIA
contact total management for bookings
GLOBETROTTER RANCH LIFE
DUNTON HOT SPRINGS, UNITED STATES Dunton Hot Springs rightfully refers to itself as ‘luxurious tranquility in a rustic setting’. The former ghost town was purchased in 1994 and over the course of 7 years was transformed into something truly magical. The old Rocky Mountain town is hidden away near the ‘Four Corners’, the area where Utah, Colorado, New Mexico and Arizona intersect in perfect wilderness. The reinvented town houses an authentic saloon from 1885, transporting guests back to the Wild West as you sit at an original bar with a Butch Cassidy carving etched into the table. Most importantly, as name would suggest, the Hot Springs are truly an experience not to be missed. The Hot Springs can be enjoyed from inside the restored 19th century Bathhouse or from right at the source under the stars. They offer 13 luxurious cabins on the property that sleep from 2 to 10 guests. These are not just any old cabins; they are beautifully decorated with master bedrooms, open kitchens and magnificent fireplaces.
WHAT TO DO Seasonally dependent, guests have the option of biking; cross-country skiing; fishing; hiking; horseback riding; rock climbing and more.
photos from top © jack richmond photography, © gustavo castaing
DON ENRIQUE LODGE, ARGENTINA This eco-friendly, hidden gem is located in the heart of the Paranaese jungle in Argentina. Built using recycled wood, fallen trees and discarded material from forest exploit, it is far from any town, village or main road. Don Enrique is for those who seek adventure, love nature, and truly wish to be at one with their surroundings. Its exclusivity is apparent through the few rooms available, and of course by its remote location. The stunning cabins, built from wood and stone are located along the riverbank with verandas and terraces facing the enchanting Río Paraíso.
WHAT TO DO Guests are encouraged to take part in activities in the surrounding jungle such as: treks to hidden waterfalls and cascades, wildlife observation, kayaking in the river, and in summer to swim or float down the river surrounded by the remarkable and natural beauty of the rainforest.
contact total management for bookings
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CANONICI DI SAN MARCO, ITALY
WHAT TO DO Boating on the Brenta River, walking through the tranquil Italian countryside, bike rides.
PAWS UP, UNITED STATES Paws Up is a luxury ranch situated on a 37,000acre authentic cattle ranch in western Montana. The campsites at Paws Up are like nothing you’ve ever seen before, and take the term ‘glamping’ far beyond expectations. The area is situated in an area overlooking the confluence of the Blackfoot River and Elk Creek. Paws Up has managed to successfully create a bridge between an authentic experience surrounded by nature, and the desire for amenities and comfort. Experience the Montana wilderness in style and comfort in the luxurious tents in the campsite, which are beautifully decorated with stunning rustic-chic furniture all with en suite bathrooms. Each campsite has a devoted chef and butler to make your stay even more enjoyable. Preparing delicious meals and even building fires by the campsite, allowing guests to relax and unwind in the picturesque surroundings of the lake and mountains.
WHAT TO DO The activities offered at the Paws Up resort are endless; archery; horseback riding; river adventures; hiking; hot air ballooning; fly fishing and more.
photos from top courtesy of canonici di san marco, paws up
Setting our sites to Europe, Canonici di San Marco is a luxury retreat in the lush, green Venetian countryside. Here, ancient Venetian nobles and their families spent their summers beneath the orchards and olive trees. The lodges here are in the form of grand luxurious tents which are lavishly furnished with antique objects from all over the world lending them a sense of charm and wonder. Some of these pieces include large colonial armoires, striking chandeliers, and crystal wear. Each tent provides a 360 degree view of the beautiful private gardens, shaded beneath the trees.
T R A V E L with T O T A L M A N A G E M E N T
A comprehensive and bespoke service covering every aspect of personal and corporate travel.
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T O TA L M A N A G E M E N T
B r i g h t
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Belize
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katie nelson
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central america
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photos top courtesy of turtle inn
ocated between the Central American jungles and the Caribbean Sea, Belize, which is said to be roughly no larger in size than New Hampshire or Israel, is a nation that doesn’t quite fit the mould of either culture but proudly considers itself part of both. Resident travel specialist Katie Nelson travels to this enchanting and tiny place to discover more. Belize may be small but it is certainly mighty and packed with endless amounts of adventure and culture. Located on the eastern coast of Central America, it is known for its beaches, eco-lodges, scuba diving and sport fishing. Offshore, the massive Belize Barrier Reef, dotted with hundreds of cayes (a small sandy island, typically located next to a coral reef ), hosts rich marine life while Belize’s jungle areas are rich with Mayan ruins. Belize is beautifully rough around the edges but thoroughly traveller friendly with a seamless blend of cultures; Belizean, Creole, Mestizo, Garifuna, Maya and now, even expat. It can be said that the country’s greatest attribute is its people and their laid back nature; the national motto being “Go Slow”. The beauty of any visit to Belize is that with its small size and diverse terrain you can spend the morning gazing upon magnificent Mayan ruins and be snorkelling with reef sharks by the afternoon. Known as the epicentre of the ancient Maya world, Belize once was home to more than two million Mayas. The Maya Empire evolved around 350 B.C. in the tropical lowlands of Belize and northern Guatemala and reached its height from 250 A.D. to 900 A.D.
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The arrival of the Spanish Conquistadors in the 16th century spelled the beginning of the end of the Maya civilization. Sacred temples, pyramids, palaces and awesome structures have been left behind as their legacy and are abundant in Belize. After immersing yourself in the history of Belize’s culture the next natural stop is a visit to one of the country’s pristine cayes. Ambergris Caye is the largest, and liveliest, of some 200 cayes that dot the coastline of Belize. Ambergris is 25 miles long and a little over a mile wide and located in the clear shallow waters of the Caribbean Sea just off the tip of Mexico’s Yucatan Peninsula. The town of San Pedro is the caye’s most popular tourist destination offering the most action and nightlife. Following a trip to one of the cayes we recommend heading south to one of our favourite Belizean gems, The Placencia Peninsula. Located in the Stann Creek District in southern Belize and known among locals as “barefoot perfect” it is truly an escape from the race of everyday life. For years now, Francis Ford Coppola’s Turtle Inn has been drawing luxury travellers looking to get off the beaten path to its cottages in Placencia. However, this secret is about to get out, especially with the late 2016 opening of Itz’ana, an ultra-luxury resort & residence with prime location on the Caribbean peninsula with the sea on one side and lagoon on the other. Named after the Mayan god of day and night, the resort is ideally located next to islands, beaches, rivers, jungle, caves and the world’s second largest barrier reef, affording residents and guests endless opportunities for adventure and exploring. total-management.com 47
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photos top courtesy of itz’ana resort & residences
The 66 luxury boutique cottages and villas are designed for waterfront living featuring tall windows and doors with high ceilings to emphasise spacious, open-air living. Boston-based architect Roberto de Oliveira Castro, a native of the region, uses traditional forms and materials to deliver a modern take on Belize’s British colonial past. Guests and residents will enjoy a vast array of amenities including a full service marina, rooftop yoga deck, water sports adventure centre, gym, and spa with a salt water pool, amongst other benefits. As an ode to the great Caribbean estates of years past, Itz’ana has created the Great House which is the heart of the resort and a gathering place for family and friends to eat, drink, and relax. Home to their sea-to-table restaurant Limilia, private Rum Room, Hemingway-inspired library, open rooftop deck, and so much more. The Great House will inspire your story, whatever whimsy may strike. Overlooking the Caribbean Sea, Limilia offers seasonal menus imagined by renowned chef, Mara Jernigan, whose refined approach is in an ode to local ingredients as well as Belize’s native inhabitants, the Garifuna. At Limilia, the changing menu celebrates seasonally grown vegetables from their organic farm, as well as line-caught seafood fished daily by their fleet of house fishermen. Itz’ana is bringing a new level of luxury to this sleepy fishing village cementing Placencia and Belize as a must see destination.
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We also recommend… Blancaneaux Lodge Look beyond Belize’s reef and you’ll find a country with much more than just ocean based adventure. From the airport in Belize City, head west to the Cayo District. Around here, you’ll find the Mayan archaeological site of Caracol (it’s rumoured this site may one day rival Guatemala’s Tikal, once it’s fully unearthed), incredible caving opportunities at Barton Creek, and the largest contiguous tropical forest north of the Amazon at Chiquibul National Park.
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Hidden away in a pocket of the Maya Mountains, Blancaneaux Lodge is a 20-room lodge where waterfalls tumble into turquoise pools above the jungle canopy. Located in the northwest corner of the 107,000-acre Mountain Pine Ridge Forest Reserve in the Cayo District, the lodge itself is nestled on the bank of Privassion Creek and is set among tropical pines, oaks, craboo and ancient melastome shrubs. From here, you can explore the ancient civilisation of the Maya, from ceremonial caves along the white water rivers of the Mountain Pine Ridge Reserve to stalactite caverns and the vast ruins of Caracol deep within the lush rainforest. Blancaneaux Lodge is a window into the world of natural and archaeological wonders. 1. BEACH HOUSE IN PLACENCIA, BELIZE 2. BEACH HOUSE AT T U R T L E I N N 3 . S U N S E T O N T E R R AC E , T U R T L E I N N 4 . BLANCANEAUX LODGE OVERLOOKING PRIVASSION CREEK 5 . LU X U RY C A BA Ñ A R O O M AT B L A N C A N E AU X LO D G E 6. LUXURY CABAÑA INFINITY POOL OVERLOOKING THE R A I N F O R E S T 7. M AYA N R U I N S I N X U N A N T U N I C H
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photos top courtesy of blancaneaux lodge
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2016
We’ve saved you half the hassle and compiled a hot list of destinations we’re tipping to be this year’s prime spots. Secluded islands, barely-trodden pathways, why not take a peek?
all photos courtesy of adobe stock
Prime Destinations
GLOBETROTTER 2016 PRIME DESTINATIONS
bologna
The capital of Italy’s culinary heart, Emilia-Romagna, Bologna lives and breathes every inch of its gastronomy, fun-loving attitude and culture. Known fondly as “La Dotta, La Grassa, La Rossa”, it is home to Western Europe’s oldest university along with its thriving student scene, it is producer of some of Italy’s most famous recipes, and red in colour thanks to the many red rooftops of the numerous impressive palazzi and towers. Historically rich and perhaps best known for its links to Italy’s resistance movement during the Second World War and its left-wing political values, this city is Italy’s rebellious beating heart.
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GLOBETROTTER 2016 PRIME DESTINATIONS
northwest passage
seoul
Connecting the Pacific and Atlantic oceans is the Northwest Passage, an arctic wonder that has been alluring explorers from all over the world for centuries. This curious part of the world is home to not only endless natural wonders - think towering icebergs, glaciers and the beautiful northern lights - expect to see polar bears, seals, and an abundance of whales. Rich in history and Inuit culture, this emerging part of the world is ready to be explored.
With a population of over 10 million, Seoul is not so widely recognised as the world’s third largest metropolis; only behind Tokyo and Jakarta. A dynamic mash up of new age technology, sleek design, alternative fashion and fascinating history ensures that there is no time for rest in this 24 hour city. Explore one of the many world heritage sites, learn about the history of feng shui, or just admire the hustle and bustle from one of the four mountains that overlook the city.
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GLOBETROTTER 2016 PRIME DESTINATIONS
east coast, sri lanka
The beautiful east coast of Sri Lanka is finally creeping back on to our travel bucket lists after decades of being classified as a strict no-go due to civil unrest. Home to some of Asia’s most breathtaking beaches, undiscovered dive spots and world class surf spots, this is a region that is likely to see development on a large scale over the next few years. With a plethora of eco-conscious villas and hotels popping up as you read, now is the time to visit this ethnically and religiously diverse area.
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GLOBETROTTER 2016 PRIME DESTINATIONS
kyoto
the mekong
Red lipped Geisha, flourishing cherry blossoms, lush zen gardens and colourful shrines, few cities evoke stronger images than Kyoto. This former capital city of Japan is home to more than 1,000 perfectly preserved Buddhist temples, providing a perfect antidote to the high speed capital, Tokyo. Step off the bullet train and take a walk through the streets of old Japan, you’ll sample world class cuisine, encounter a historical marvel on every street, and discover where Japanese traditions such as tea ceremonies and flower arranging were born.
At 2,700 miles, the Mekong River is the longest in Southeast Asia. As it rises in China’s Qinghai province, flows through the eastern part of Tibet and forms the border between Burma and Laos, and between Laos and Thailand, any route taken is one sure to be full of thriving cities, floating villages and exotic wildlife. Whether you explore in a colonial motor-less river boat or a modern luxury ship, let the Mekong take you from Vientiane, to Phnom Penh, both directly on the river banks; from Angkor Wat to floating markets, or rice paddies to pagodas.
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GLOBETROTTER 2016 PRIME DESTINATIONS
south tyrol
The autonomous region of South Tyrol or Alto Adige, as it is known in Italian is a fascinating mixture of northern European culture, Italian tradition and spectacular beauty. Historically part of the Austro-Hungarian Empire, this area is Italy’s most northern territory where linguistic diversity is part of daily life (both Italian and German are official languages) with over half of the population of South Tyrol speaking a dialect of Austrian at home (whilst learning and speaking standard German at school), while the rest of its inhabitants speak Italian, Ladin or one of the other many regional dialects. Due to its autonomous status, South Tyrol enjoys a high level of financial freedom and as a result is one of Italy’s wealthiest provinces. Popular all year round for its diverse terrain, the area is famed for its high-end ski resorts, walking routes and spas. With the outstanding landscape of the mighty Dolomites and fresh mountainous air it is often cited as the number one holiday destination for the rich and famous and recent Popes.
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GLOBETROTTER 2016 PRIME DESTINATIONS
coral bay, st. john
bhutan
Take advantage of the quiet corner of the US Virgin Islands before it’s too late. With a proposed outlet mall and mega-marina being planned as we speak, now is the time to head to the laid back beaches and quiet bays of St. John. The friendly sense of neighbourhood pride and an emphasis on ‘local over commercial’ ensures all visitors will fall in love with this hidden gem.
Landlocked by the mighty Himalayan peaks, this mysterious kingdom of monasteries, mountains and villages was separated from the outside world until 1974. Bhutan has recently opened its door to tourism, but it still remains something of an enigma to the 21st century traveller. With the government monitoring the impact of tourism on the country’s culture and environment, the only way to fully explore the exquisite scenery of this ancient land is through a tailor made tour. Polling as the happiest place in Asia, Bhutan has certainly been attracting some attention over the last few years. The clean cut air, remote national parks and endless trekking paths, makes this the perfect spiritual escape from the modern world.
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GLOBETROTTER 2016 PRIME DESTINATIONS
galápagos islands
Probably the most famous wildlife watching destination in the world, The Galápagos Islands are hardly a secret destination anymore. With increasing tours and affordable prices, it’s best to see this sheer spectacle before the national parks are overrun by cruise ships. An archipelago full of volcanic islands, lush cactus jungles and tropical beaches, it’s hard to exaggerate the beauty of these formations. Situated 620 miles from the coast of Ecuador, the islands are bang on the equator, and still overflowing with curious animals at every turn – so much so that they famously provided inspiration for Charles Darwin’s ground breaking Natural Selection theory.
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GLOBETROTTER 2016 PRIME DESTINATIONS
chicago
ljubljana
The ‘windy city’ is often overlooked in favour of New York or San Francisco, but Chicago is a huge center of culture, art and architecture in its own right. The home of blues and jazz and the birthplace of the skyscraper makes a great weekend break or highlight of any US multi-center trip. Walk along the striking Chicago River that runs through the busy metropolis, spend some time gazing at the cutting edge buildings, or relax on the shores of one of the five great lakes of America, Lake Michigan. If the countless sports bars and restaurants still aren’t enough, head to some of the terrific museums Chicago is home to, such as The Art Institute.
The recently appointed ‘European Green City of the Year’, Ljubljana has vastly grown its green space over the last decade, making it an attractive summer break destination. First impressions are that Ljubljana is a young city, due to its high number of students, however the history of Ljubljana is strikingly apparent. This year marks 25 years of independence from Yugoslavia, so celebrations will be under way on the 25th June. Although the city may lack ‘unmissable’ tourist attractions other than the castle, the architecture is beautiful; you can indulge in some traditional food in restaurants or take part in city-rare activities like paddle boarding down the Ljubljanica River.
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GLOBETROTTER 2016 PRIME DESTINATIONS
greenland
Remote Greenland is not only the world’s largest island, but it is also home to the world’s biggest and most northerly national park. The sea that surrounds it is nearly permanently frozen and the ice at the center of the country can reach 3km in thickness, forcing us to really question the contradiction of its name. Look beyond the harsh terrain and climate to the ice free coastal regions, where weather dependent activities are thriving, think polar diving, husky sledding, snow mobiling, and arctic cruises. The amazing twilight that engulfs the country in winter creates magical conditions for northern light spotting, or kayak with whales in the summer months. More and more adventure tours are incorporating this interesting place and Greenland is becoming yet another wonder of the world the explorer can now tick off.
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GLOBETROTTER 2016 PRIME DESTINATIONS
southern gulf islands
mozambique
Whilst Vancouver is fast becoming a key upscale travel destination, locals and US holiday makers are seeking simpler, raw Canadian charms just offshore, on the Southern Gulf Islands. A quick ferry ride takes you to a cluster of about a dozen beautiful, climate friendly Pacific Islands where you can switch the sleek glass design hotels for family run lodges. Renowned for excellent whale and eagle watching and winding lanes dotted with wineries and cheeseries, explore this tranquil and unspoilt corner of Canada like a local.
One of the most forward thinking African nations that offers a stark mix of beach and safari, last year Mozambique became one of the few countries in Africa to decriminalise homosexuality. This huge step has helped create a more open minded destination for travellers from all over the world to come and enjoy the undiscovered tranquil beaches, fantastic snorkelling and diving, and of course Indian Ocean surfing. Several national parks have been restored to almost their former glory after the Mozambican civil war, allowing you to enjoy a conserved, simple safari without having to deal with the masses of neighbouring parks in South Africa.
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GLOBETROTTER 2016 PRIME DESTINATIONS
zimbabwe
tulum
Stability is only just returning to Zimbabwe after a difficult decade. However the tourists that are heading here are greatly rewarded, as this is a nation rich in natural wonders, friendly people and a fascinating history. The gem of Zimbabwe, and some people will say Africa, is Victoria Falls. At almost twice the height of Niagara Falls, this waterfall is certainly an unforgettable one. Aside from scenic wonder, Zimbabwe is prominent on the Big 5 must-see lists, thanks to the magnificent Hwange National Park. Cities such as Harare and Bulawayo serve up a plethora of fine dining restaurants, bars and quirky boutiques.
In picture perfect Tulum, think breathtaking beaches that will impress even the most seasoned traveller, sunset yoga and the healthiest of all green juices. People will reference the old days, where Tulum was nothing more than a dusty road with limited electricity but there are still many unexplored gems to discover amidst this expanding Cancun overflow. A great base to explore the underwater caves and cenotes of Mexico, and of course the Mayan ruins, not many world class coastlines like Tulum can offer such variation. Indulge in a sugar cane mojito at Batey Mojito and Guarapo bar or enjoy the best ceviche in town at the Aura Beach Club.
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GOURMAND • a g u i d e t o th e epi c u r ean wor ld •
1 NEW OPENINGS
GLOBAL DINING SPOTS These are the latest global restaurant openings steering this season’s wanderlust. Intrepid venue expert Elena Panagia tells us why.
THE LUCK Y BEE, NEW YORK The Lucky Bee is the new farm-to-table Southeast Asian café from restaurateur Rupert Noffs and former Fat Radish sous chef Matty Bennett. The menu includes large dishes of coconut-braised short ribs, red curry of king prawns and green curry with vegetables, with small dishes including local oysters, pork dumplings and papaya
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This spring, the 10th offering from global restaurant chain Zuma is due to open its doors in Rome. This new restaurant will cover two floors of the iconic Palazzo Fendi and boasts a beautiful roof terrace overlooking the Eternal City. The marriage of these two global companies has resulted in a natural synergy of style, excellence and creativity. The restaurant will serve its famously modern twists on authentic Japanese cuisine, whilst the bar area will propose world class cocktails.
JIDORI, LONDON Jidori, a Japanese restaurant founded by Brett Redman and Natalie Lee-Joe, brings the hugely popular Japanese street food concept of Yakitori from Tokyo to east London. The menu focuses on a selection of Yakitori Skewers, served alongside inventive Japanese small plates and rice dishes. Jidori seats 40 people, including those around the open kitchen.
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photos clockwise from top © aaron tilley, © filip wolak
ZUMA, ROME
BERTON, MIL AN With the atmosphere as elegant and modern as the chef’s style, eating at Berton is an experience in itself. However the real star of this restaurant is the open kitchen, through which guests can watch the chef at work. Michelin-starred chef Andrea Berton studied with the Gualtiero Marchesi brigade in Milan and has been trained in some of the best restaurants in the world. His cuisine is sharp, balanced and sophisticated.
4 Main Dining Room at Berton, Milan
OTIUM, LOS ANGELES
photos clockwise from top © felice scoccimarro, © andrew cebulka © kokai studio, © sierra prescott
Otium is a contemporary restaurant created by Timothy Hollingsworth, previously of The French Laundry. The restaurant is designed to be a social place, with a warm and relaxed ambience and a real focus on the quality of food. Most of the plates, furniture and interiors are built by local artisans.
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PORTERHOUSE BY L ARIS, HONG KONG Porterhouse by Laris is a contemporary, upscale steakhouse, offering a modern reinterpretation on the classic steakhouse. The restaurant interior is effortlessly elegant and simple, yet sophisticated, and mirrored by the international cuisine and carefully crafted wine list.
THE DABNE Y, WASHINGTON D.C. The highly anticipated Dabney was recently opened by the Chef Jeremiah Langhorne in Washington. With a keen dedication to locally-sourced ingredients from the Mid-Atlantic food tradition, The Dabney offers up a new menu daily. The open kitchen also allows guests to admire the wood-burning hearth – the real centerpiece of this restaurant and actually used by the chefs to prepare food.
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1. JIDORI 2.LUCKY BEE 3. ZUMA, ROME 4. BERTON 5. THE PORTERHOUSE 6. OTIUM 7. T H E D A B N E Y
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C H E F S C A R V I N G T H E W AY What makes an outstanding chef ? Is it simply down to the dishes they serve and how they work with ingredients or does it take something else? Isabel Carmichael explores the minds of five unique talents to discover what makes them different.
I L L U S T R AT I O N S B Y C L A I R E C O R D I N E R CLAIRECORDINER.COM @CLAIRECORDI
Meeting with diverse and equally gifted culinary talents, I had assumed there to be some sort of obvious hierarchy. Esteemed greats Gualtiero Marchesi and Alain Ducasse, both instrumental in influencing generations of chefs to follow their passions and develop their talents made me realise that both simplicity in the way you think about food, the way you cook and the desire to share and educate are profoundly important aspects in making an impact. Contrasting their years of experience, it is clear that regardless of how much time younger chefs Niki Nakayama and Robin Gill have spent developing their talents in comparison to their more senior influences, the recognisable characteristic among them all is determination, self-belief and a clear focus. Speaking with self-taught chef and co founder of ethical food collective The Ethicurean Iain Pennington, this determination is no less evident. Here I remind myself why these individuals are carving the way.
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Sharing experience and enthusiasm is a core value held by Ducasse, every press interview reflective of his desire to constantly “transmit” his knowledge to future generations.
Today his restaurants are present in countries as far and wide as Russia, The Middle East, US and Japan with a number of significant venues in his native France. Innovative and ambitious to share his beliefs on gastronomy and his knowledge of cooking with as many as possible, his career has seen him spearhead a number of noteworthy advances in culinary training programmes, including the creation of initiatives to help improve the knowledge of professionals in the industry, ‘Formation et Conseil’ (1999); ‘Operation Food France’ (2003) to encourage young people into the kitchen, and more recently in 2011, ‘Femmes en Avenir’, a project to inspire women of the Parisian suburbs to train in hospitality and cooking to allow them to diversify their career options.
In 2005, Ducasse became the first ever chef to earn three Michelin stars for three different restaurants in Paris, Monaco and New York. But how? It is clear that no chef could ever be present in all three venues at once. The man himself was of course present but intermittently, between trips to and from his various restaurants, having the trust and belief in those he had placed in charge of each venue to deliver. His conviction to impart knowledge has from day one allowed him to grow a global brand with the concept of education at its core. Influential moments in his life proved instrumental and provided the push to develop his career beyond the kitchen and into the realms of being a global mentor – in his case this was a life threatening incident aged 28 in which he was the sole survivor of a plane crash - although this did not prevent him from later going on to gain three Michelin stars as Head Chef of Le Louis XV in Monaco, aged 33.
ith 19 Michelin stars across 23 venues and counting worldwide, Alain Ducasse could easily be described as The Father of modern gastronomy. Education and inspiration being two of the greatest communicable gifts of mankind, Ducasse has achieved and continues to impart his knowledge and enthusiasm for food and ingredients to the world.
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GOUR MAND CHEF INFLUENCERS
The Men to r
ALAIN DUCASSE
“ ‘ Cooking is more than recipes’. It was Alain
Illustration based on image by © pierre monetta
Chapel’s motto. This is very true: cooking has a myriad of dimensions; history, geography, sociology, economy, even chemistry. This is a fantastic observatory of our society ”
With many plans in the pipeline for the Alain Ducasse Enterprise it is no surprise that his worldwide influence has now in fact surpassed the world and is reaching new heights in the form of space travel. Having started to work with the European Space Agency some years ago on ways to improve the culinary conditions for astronauts (using bacteria free ingredients that would eventually be produced in space or on other planets), most recently Ducasse has been working on creating special meals for space crew. When asked if he could prepare a meal for anyone and with whom he would share it Ducasse tells me, “I’d like to share it with Thomas Pesquet, the French astronaut who will take off from the International Space Station next November. I create meals for special occasions for the astronauts and I would love to have Thomas’ feedback.” Fittingly Ducasse is looking for comments and criticisms. It is no surprise since this is the essential part of any learning process and without which he will not be able to pass on his knowledge.
IN HIS OWN WORDS
Alain Ducasse, you began your career at Pavillon Landais restaurant in Soustons, France, aged 16. What three most important things did this period of your life teach you? In fact, even before Pavillon Landais, I spent a week in a sort of a very, very modest road restaurant. It was in winter and I was plucking turkeys outside, in the cold. It was my mother’s idea: since my parents wanted me to stay in the family farm, she was hoping that experiencing this harsh reality of cooking will deter me from this career. Yet I was young and stubborn and it did not make me change my mind at all. So, I can say that from the beginning I knew that being a cook was a tough job. This is a good thing to start with. You have inspired a generation of chefs and you are regularly cited as being their source of inspiration in the kitchen. What is the most memorable thing someone has said to you during your career? ‘Cooking is more than recipes’. It was Alain Chapel’s motto. This is very true: cooking has a myriad of dimensions; history, geography, sociology, economy, even chemistry. This is a fantastic observatory of our society.
Alain Ducasse is in London at Rivea and Alain Ducasse at The Dorchester alain-ducasse.com total-management.com 65
GOUR MAND CHEF INFLUENCERS
Th e Ma ster
GUALTIERO MARCHESI
“We are all cooks, not chefs!”
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ne of the most revered chefs in Italy, and the first Italian to gain three Michelin stars, Gaultiero Marchesi, otherwise known as The Master and famed for reinventing the Italian palate, does not wish to be called ‘chef ’. “We are all cooks, not chefs! Please.” Suitably put in our place, it is clear that labouring a point, be it in the kitchen or whilst talking about his career, is not something Marchesi wishes to waste time on. Having worked in some of the best restaurants in France during the early stages of his career, including the Ledoyen in Paris, Le Chapeau Rouge in Dijon and the Troisgros in Roanne, Marchesi developed the breadth of his French and international cooking knowledge which would prove instrumental to the influence he would have on his home nation’s cooking for years to come. In 1977, he opened his own restaurant in Milan, which by 1985 earned him his three Michelin stars and an international reputation. However, Marchesi’s accolades do not end here. Over the years, he has been appointed a Cavaliere (or “knight”) of the Republic and gained the international title Chevalier dans l’ordre des Arts et des Lettres, as well as receiving The Golden Apron, a prestigious award for chefs who have changed the face of cooking over the previous decade.
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Having trained some of the country’s most inspiring talents including Massimo Bottura and Carlo Cracco, Marchesi was also the first to introduce the concept of the French nouvelle cuisine to a country which, in his own words, was “so dominated by the peasant cooking cliché.” However, lamenting the loss of “true simplicity” in the kitchen, The Master sees terminology to be indicative of where this message is being misplaced today. Born in 1930 in a hotel-restaurant to hospitality professionals, service is in his blood and to this day Marchesi believes the greatest challenge in any kitchen and of any cook is to not overdo flavour or technique. Known for his love of music and art, he tells us “cooking should be like an orchestra; it needs good composers, good musicians and good timing, that’s all.” With that The Master decides that our discussion has gone on long enough. Simplicity being the key we finish our coffee and leave. grandhoteltremezzo.com
GOUR MAND CHEF INFLUENCERS
Bre akin g t h e Mo u ld
NIKI NAKAYAMA
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or the uninitiated, Japanese Kaiseki is the most formal way of dining in traditional Japanese cuisine, explains Niki Nakayama, Head Chef and creator of restaurant n/naka in Los Angeles. A traditionally male orientated field, Kaiseki is made up of courses that follow specific guidelines that are dictated by different cooking methods. It is complex and time consuming art that seeks to highlight seasonality and the surrounding environment. She goes on to explain that the goal is to showcase each specific ingredient by preparing it with the best method so that it contributes to bringing out the best of what the ingredient is. Training under a number of celebrated chefs including Takao
Izumida and Morihiro Onodera in the US and working her way through the ranks, Nakayama embarked on a three year working tour throughout Japan to hone her skills and learn true Kaiseki technique. Now one of the few women practicing this style of cooking, due to its deep rooted traditions as a male orientated field, this year Nakayama plans to launch her new project California, creating Kaiseki style menus using purely Californian ingredients, putting an innovative and reimagined vision of Japanese tradition in a modern context.
IN HER OWN WORDS
It is well publicised that you are one very few female chefs who is working in this way. Since you first opened n/naka how do you think the environment has changed for women?
viewed upon negatively because it suggests change. Perhaps, for a culture with a history that is long, change can be seen as threatening.
n/naka opened in the spring of 2011. It is my hope that being the chef at n/naka helps redefine and reshape our perceptions of what and who is capable or “allowed” to make Kaiseki. In all honesty, I didn’t start with any of those intentions in mind but I was aware that Kaiseki was not well known enough outside of Japan for people to be attached to preconceived ideas of what it should be like.
Do you ever receive criticism from male chefs in Japan or elsewhere for the way you work, what kind of feedback do you get from traditionalists?
Traditionally why is this style of eating and process of creating dishes male orientated?
Which other chefs do you believe to be breaking boundaries?
I think that overall in Japan, women do not truly have long careers, especially ones that are physically demanding. It is somewhat expected that men must take the lead in providing for the home and the family that more often than not, men just end up with careers. I do think that Japanese culture is deeply rooted in tradition and with that things that challenge tradition are
As of now, I don’t know that many people in Japan are aware of us, but I believe traditionalists would definitely view us with a raised eyebrow, perhaps feeling somewhat curious and skeptical.
I feel that when a chef introduces something new or different and causes a revolution among his/her peers to become excited, that is akin to breaking boundaries. In that sense, all great chefs have to break boundaries.
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GOUR MAND CHEF INFLUENCERS
The Agr ic u lt u r ist s
THE ETHICUREAN
B
ased in a Victorian Walled Garden in The Mendips just outside of Bristol, the team behind The Ethicurean, brothers Matthew and Iain Pennington, Paûla Zarate and Jack Adair-Bevan are passionate about British produce. Beginning their partnership some seven years ago trading at farmer’s markets before taking over their current space in which they run a sustainable restaurant and living garden, co-owner Iain Pennington tells me, “[from the beginning] we really wanted to make as much noise as possible. We noticed that some producers in the South West were making products that were rivalling some of the best European produce (cheeses, charcuterie and vegetables) that could be imported.” Taking inspiration from the Scandinavian nations, the way they recycle and innovate using home grown ingredients, along with the desire to make the most of national resources, the team tirelessly researched techniques and experimented with ideas before settling on their sustainable dining concept. “We began to forage food from the land just outside of the Walled Garden and would come back with wild mushrooms and other delicious or curious things. We needed to find alternatives for kitchen staples like lemons, so we made our own cider vinegar, juiced rhubarb, tasted everything growing in the garden throughout the seasons and found that some very under-ripe items give incredible acidity that we could use in place of lemons. It’s been constant experimentation and an incredible learning curve.” During their early days as market traders, the team believed that it didn’t make sense to import produce when there was something as equally good in the UK. In an age when we see the impact of environmental damage throughout the seasons, choosing to use only British produce, and finding alternatives to anything they would have previously thought about importing, they spent several years working on farmers markets where they would buy raw local produce and turn it into what Pennington describes as “ready to eat food” and sell it back to the same farmers. “We had this idea that we were passionate about which had sustainability and ethics at its core.”
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Taking over the Walled Garden in October 2010 the team has since grown in produce and number with over 20 members of staff joining the original 4 owners. Despite not going into the business to gain awards or accreditation, believing what they were doing to be “more common sense than ground-breaking”, The Ethicurean today holds a number of significant awards and accolades including being voted as Guardian Food Critic Marina O’Loughlin’s second favourite restaurant in the UK in 2015. On their philosophy, Pennington recalls why they started out in the very first place; “we did it in the hope that our actions could educate and inspire other businesses and people, no matter how few. One step in the right direction to a greener future is better than no steps. In a country where fracking has been given the go ahead, despite seeing the fallout of it from the U.S. and Australia, the more people we inspire about the preservation of our land, of nature and of our beautiful country, the better.” And with that we cannot argue. What they are doing may be old-fashioned but this really needs to be our future.
“One step in the right direction to a greener future is better than no steps”
theethicurean.com
GOUR MAND CHEF INFLUENCERS
The N igh t Owl
ROBIN GILL
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he man behind London restaurants The Dairy and The Manor in Clapham, who most recently opened Paradise Garage in Bethnal Green, Robin Gill is neither afraid to travel the length of London nor stay out late for his work. Staying out late in his case actually means staying in, with Gill’s staying in policy translating into a series of monthly late night dining events for hospitality professionals. Coined as the ‘Blood Shot Supper Club’ and held at The Dairy, the event was born from a desire to create more social activity amongst chefs and those working in hospitality that rarely have time to socialise outside of work. The club consists of a sit down dinner prepared by a guest chef; tickets are hard to come by and even harder if you aren’t wearing whites. Gill originally came up with the idea following a conversation with fellow chef and friend Nuno Mendes: “It was our first conversation that inspired Bloodshot and since then we’ve become closer. His right hand man at Chiltern Firehouse, Patrick Powell, cooked at one of the very first evenings.” As he points out, the guest chef is often an industry friend, keen no doubt to impress diners with their late night culinary skills. Late night it is, proceedings rarely kicking off before 1am and rounding up towards dawn. When asked who has been the most exciting guest chef to date, Gill hesitates, “it’s very difficult to choose a favourite, but in terms of the most exciting, I’d have to say Dean Parker (The Manor) and Ben Rand (The Dairy). I know that sounds like nepotism, but they went all out in terms of creativity - serving pigs’ heads at the table with syringes full of blood, and calling the dish ‘Reservoir Hogs’ - it was a fantastically original concept.” Crediting the chefs who attend the event as opening his eyes to many “amazing suppliers” previously not discovered, Bloodshot is truly making a name for itself and something which Gill hopes will encourage more similar events across the industry for years to come. Gill also continues to innovate at his other restaurants, such as Paradise Garage with his ‘Beastie Boys & Girls’ events: “Beastie Boys & Girls is homage to the nose to tail cooking and eating style - with no wastage.
“They went all out in terms of creativity - serving pigs’ heads at the table with syringes full of blood, and calling the dish ‘Reservoir Hogs’- it was a fantastically original concept”
The first Beastie Boys event will see head Chef Simon Woodrow cook an entire pannage (an acorn fed) pig for 20 guests to feast on in our private dining room.” We can see why Gill credits his current team for their “perfectionist’ streak: “everyone I’ve worked with has taught me something valuable that I’ve taken with me. I’ve been struck by the importance of the kitchens I’ve worked in, the team you work with - it’s so great to be in an environment where everybody cares so much about the dishes they’re creating.” Having worked under a number of prominent chefs in his career, including Marco Pierre White, Raymond Blanc and René Redzepi, as well as spending time in Italy as a chef in the early stages of his career, he truly recognises the value of a strong team. With this sense of community and team work led by him, it’s no wonder that everyone wants a seat at his late night dinner parties. Gill now calls Brixton home and prefers to stay in the kitchen away from the limelight, spending most of his time at The Dairy. the-dairy.co.uk
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GOURMAND TASTE NOTES
INGREDIENTS 500g fillet of beef Pack of 8 tortillas – corn or wheat Half a red cabbage – shredded 1 small gem lettuce – shredded A few radishes – finely sliced Red chilli – finely sliced Coriander or micro coriander for decoration 1 avocado 1 lime
TA R T TA C O S Created and managed by Lucy Carr-Ellison and Jemima Jones, Tart is a unique catering company based in London. They offer their recipe for perfect party tacos.
METHOD First, you must make your mango and tomato salsas. For the mango salsa, dice your mango and mix it in a small bowl with the juice of one lime, your finely chopped mint and coriander and one deseeded and sliced red chili. Put this salsa to one side for later. Combine the tomato salsa ingredients in the same style or you can use a good shop-bought alternative. For the green sauce, place the tomatillos, ancho chili, garlic, spring onions, coriander and lime components into a food processor. Blend to your preferred consistency, season and put to one side.
Tomato Salsa Tomatoes Red onion Coriander Salt and pepper A hard goat’s cheese - finely crumbled Salt and pepper Mango Salsa 1 mango – diced Juice of one lime Small bunch coriander – finely chopped Small bunch mint – finely chopped 1 red chilli – deseeded and sliced Tart’s Green Sauce 1 tin tomatillos – approximately 8 tomatillos 1 large ancho chili 2 garlic cloves 4 spring onions – roots and green leaves removed Juice and zest of one lime Small bunch coriander
To cook the beef, heat the griddle pan on a high temperature until smoking and season the fillet with olive oil, salt and pepper. Sear the beef on the griddle pan for about 2 ½ minutes per side. Cook to your preference – if the beef is soft then it is rare or if bouncy, then medium rare. Remove the fillet from heat and leave to rest for 3 minutes before finely slicing. While the beef is resting, lightly toast your tortilla. To finish off the taco, dress the tortilla with the avocado mix, salad, tomato salsa and then top with your sliced beef. Finish the taco by drizzling over the mango salsa, green sauce, a sprinkling of crumbled cheese and coriander. For large numbers of guests, you can use a round cookie cutter to cut smaller tortilla rounds and make bite-size tacos, perfect for parties. 70 total-management.com
Tart London are food columnists in ES Magazine Instagram @eveningstandardmagazine @tart_london
photos courtesy of tart
Once your sauce and salsa are ready, you can begin preparing the fillings of your taco. Firstly, chop your avocado into small chunks and mix with lime, season to taste. In a separate bowl, combine your remaining chopped vegetables and salad leaves for later.
GOURMAND TASTE NOTES
WA K A M E H AT T E N
photo © lucy richards
From the pioneers of zero-wastage dining, we bring you the Wakame Hatten cocktail crafted by Lee Shephard. The longstanding dream of chef, writer, food activist and Tiny Leaf founder Justin Horne, London’s first waste-free concept is revolutionising the way we dine, we raise a toast.
INGREDIENTS
METHOD
Wakame-infused organic whisky, Belsazar Rouge & Dà Mhìle Orange Liqueur with a garnish of caramelised samphire
Take your bottle of Highland Harvest 7 Casks Scotch and pour the contents into an iSi Whipper (this is generally used for culinary foams), along with 4 teaspoons of dried Wakame seaweed. Flash infuse this by charging the whipper with 2 N20 canisters. Leave to sit for one hour and then pour the contents back into the bottle to infuse further. This is the base of your drink, to which you can add Dà Mhìle Orange 33 (an organic liqueur) and Belsazar Red (an artisan sweet vermouth) with a lick of sugar syrup. Stirred down to 15-20% dilution and strained into an ice cold coupe. To garnish, gently wet fresh samphire and toss in organic demerara sugar to coat. Caramelise the sugared samphire with a blow torch. Peg a couple of pieces to the edge of the glass. tinyleaflondon.com total-management.com 71
THE ARCHITECTURE
Former Theo Randall chef, Jonathan Lawson along with business partner Munur Shah launch My Loft Kitchen, a new intimate dining experience served up chef to guest in Jonathan’s living space. With the help of a bulthaup kitchen, the dream of two lifelong friends is about to reach new heights, Vanessa Cappelli just had to know more…
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s far as dining experiences go, it’s hard to beat being a dinner guest in a chef ’s home. It goes far beyond booking a chef ’s table in a top league restaurant or attending an intimate supper club which has popped up in an inconspicuous location. So when we were invited to join Jonathan Lawson and his business partner Munur Shah in Jonathan’s east London loft for a cookery workshop, courtesy of bulthaup, we jumped at the opportunity. bulthaup has been designing kitchens since 1949 and has been a true pioneer of kitchen functionality, design and ecology since their early days. When we met with Susan Last and Georgina Hodgetts, the masterminds and designers of Jonathan’s kitchen, we could sense that this project was a really special one for them. For one, they admitted that this was the first project that had been commissioned by professional chef, Jonathan Lawson, and his life partner architect, Valeria Segovia, a match made in heaven in bulthaup’s eyes. 72 total-management.com
Whilst being amazed by the latest kitchen gadgets - think a Gaggenau steam oven with its own sous-vide setting, another Gaggenau oven with its pyrolytic system aka self-clean modality (yes, the oven cleans itself ), and of course a state of the art Gaggenau hob we couldn’t resist - Jonathan and Munur charm in working the kitchen and us guests. So between a freshly made cappelletto and a few spoonfuls of pasta alle vongole we got chatting and fell in love with their story…
photos courtesy of jake fitzjones via rousseau design
O F L I V I N G S PAC E S
Why did you start My Loft Kitchen?
(JL) My living space seemed like the most honest and appropriate way to put us out there: to open my home and cook. Yes, there have been supper clubs and yes, there have been iconic restaurants like River Café, Locanda Locatelli and Theo’s among others, but we wanted to bring proximity, immediacy, visibility, and interaction between the diner and the kitchen, relegating the celebrity-driven vacuousness of dining at venues for the sake of being seen but not really participating in the process. When we host an event, ‘My Loft Kitchen’ feels bold, vital and exciting…we are all interacting which makes us feel special. We have a growing number of people attending our events now, with high expectations. When they see me cooking or prepping around the kitchen island, diners will have questions and expect answers specific to the produce or the process. Above all, this is an opportunity to communicate my passion and love of food. This is when I feel ultimately fulfilled. (MS) Jon and I always talked of setting up our own unique restaurant together, even though we had each set up our own businesses in completely different fields. We started ‘My Loft Kitchen’ in the summer of 2015 in order to prove our concept first, gather a following, and give ourselves confidence that our ideas would work. Why did you decide to work with bulthaup to design your kitchen?
(JL) I have always had a keen eye for design and functionality. When we decided to organise a series of “Chef ’s Table” events in my home, it was important to find a kitchen solution that would give us both performance and an aesthetic feel, to work with the characteristics of the building. Having researched the market, it became clear that there was only one company capable of delivering a product to meet my high expectations. The quality and service from bulthaup, all the way from designers to fitters, has been exceptional.
How did you find the process of designing your own kitchen?
(JL) My architect life partner Valeria wanted a kitchen design that would improve the functionality, look and feel of our open living space. We wanted to compliment the natural features and textures of the loft, with something industrial and minimalist whilst still being the unique focal point. Being a professional chef who has worked in many kitchens, I had a specific list of requirements in terms of prep space and equipment essentials. Not surprisingly aluminium and stainless steel were the materials of choice. The loft space gave us freedom to create an island, which has become the social heartbeat. What’s the biggest lesson you’ve learned from working in the industry?
(JL) Always trust your instincts; throw away measuring cups and teaspoons, and use all of your senses (unless you are working in pastry). Listen, smell, feel, and taste, and if the results do not meet your expectations, question the produce or the process. Be your own
judge of what is exceptional and demand it from every plate that leaves the pass. Finally, food has a way of communicating best through loving hands, so make sure you work with a motivated team of happy chefs and waiters and treat them with respect! How did you and Munur meet?
(JL) Munur and I have been closest friends since school and we have both overcome the challenges of growing up with immigrant parents. We both share strong family values and a hard work ethic. Munur has the charm factor when it comes to the front of house and we both put on a good show (Laurel and Hardy!). He cracks the jokes when the focaccia gets too much colour in the oven and I return the gesture when he spills a glass of wine. (MS) We met on day 1 of secondary school and spent the next five years as thick as thieves. From the age of 11 we have been best friends and have weathered the highs and lows of each other’s lives.
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“Always trus t yo u r i ns t i nc t s ; t h row away meas u r i ng cu p s a nd t e a s p oons , and u s e all of yo u r s e ns e s ( u nl es s you are worki n g i n p a s t r y ) . Li s t e n, s m e l l , fe e l, an d tast e , a nd i f t he re s u l t s do no t meet your e xp e c t a t i o ns , q ue s t ion the prod uc e o r t he p ro ce s s ” We used to get school dinner vouchers, which were handed out to the “really poor” kids. They were red coloured discs worth a total of 35p, and we would club together to buy a pile of food to share. I guess that was the beginning of our sharing plates! However, our lack of cash did not define our lives as we sought fun in everything we did, like devising practical jokes, whether it was on each other, our class mates or anyone else for that matter! Any funny anecdotes?
(MS) Jon and I signed up for an exchange school trip to Germany without knowing an ounce of German! We just wanted to meet the German girls that had visited our school on the first part of the exchange. When we got to Germany, we were hated! But it was understandable since the German exchange students, when in London, were constantly picked on by a bunch of mindless thugs at our school. We were thrown into the limelight for all the wrong reasons. Somehow, against the odds, we turned the situation around with a mixture of comedy, sport and brute strength! I found myself at the centre of an arm-wrestling competition, having had my name generously volunteered by Jon as an arm-wrestling God! He stood behind me as I sat down for my first contest, massaging my shoulders and calling himself “the manager” – he had everyone in stitches, which worked in our favour. I dug deep and, with the support of my vociferous manager, won consecutive showdowns against three German giants! (JL) As teenagers, we would go to Camden town to get our haircuts, in search of the latest fashion look. One Friday having just caught the new movie “Top Gun”, Munur was left convinced we were ready to meet our destiny. Heading swiftly to our Camden hairdresser we took our seats, as he pinned a magazine picture of Tom Cruise on the wall before confidently declaring “we’re getting that”. To this day I still laugh at the resignation on our faces, as he left feeling things hadn’t quite gone to plan. A lesson to both of us on the need to manage life expectations and never to trust a hairdresser! What do you have in store next?
(JL) Right now we are focused on securing the right premises to open our first Barra style restaurant in London, offering many of our signature dishes on small sharing plates. Our concept, ‘source to plate’, means minimal storage and preparation, serving everything when it’s freshest and cooking to order. Just like My Loft Kitchen, everything has to be visible to maximise interaction and create genuine kitchen theatre (the chefs describe it as ‘nowhere to hide’). Having experienced the highs of our ‘My Loft Kitchen’ events, we cannot wait to take this to the next level, and this will be the perfect stage. 74 total-management.com
Why is this important to both of you?
(JL) Life is meaningless if you cannot share your knowledge and experiences with others. Having spent the last 15 years in a kitchen, there is so much I have learnt that I feel compelled to share. I hope in the coming months we can both offer a refreshing perspective to casual dining in London. (MS) I am a very driven individual, as is Jon. I want to create a dining experience that will bring joy to anyone that enters our restaurant. I am passionate about life and the way great food accentuates those good feelings, and I want to bring that energy to all our guests. Jonathan Lawson has a b3 bulthaup kitchen. bulthaup.com myloftkichen.co.uk
The Bremont Boeing Model 247 and the F/A-18 Super Hornet share the same hardened Custom 465® Steel.
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