UK £75 USA $150 Euros100 USA $150 UK £75 UK £75 USA $150 Euros100 USA $150 UK £75 Priceless, however, where sold sold where however, Priceless, Priceless, however, where sold sold where however, Priceless, Issue 02 Volume 02 Winter 2013 2013 Winter 02 Volume 02 Issue Issue 03 Volume 02 Summer 2014 2014 Summer 02 Volume 03 Issue THE WORLD’S LEADING PRIVATE DINING ROOM GUIDE THE WORLD’S LEADING PRIVATE THE WORLD’S LEADING PRIVATE DINING ROOM GUIDE THE WORLD’S LEADING PRIVATE

VOLUME 02 ISSUE 03 THE N TH DEGREE SUMMER 2014 THE WORLD’S LEADING PRIVATE DINING ROOM GUIDE PLEASE ENJOY HENNESSY RESPONSIBLY. DRINKAWARE.CO.UK FOR THE FACTS their reservations 6 months in advance. that have become part of the foodie Super-trend such as these seem to have a magic formula that includes unique dining spaces, creative food offerings, the odd A-List celeb the era of and an almost viral amount of online media coverage. As the President of the Association of Great Britain and the restaurant Founder of The Nth Degree Club, it’s my job to stay on top of the ever-changing restaurant scene. The Nth Degree Club loves putting the spotlight on London’s newest and most talked-about super-trend restaurants, allowing our members everyone knows about them. presence of social media, word about these emerging new restaurants can not just the top critics and restaurant connoisseurs that know about them. Gone are the days that you’d pick up restaurant review. Food bloggers, online magazines and sites like and Instagram have a huge part to play in providing almost real-time restaurant reviews. The only trick now is knowing how to get a reservation! I’m not saying that these restaurants are all going to be short lived, quite the contrary. I am sure that many of them will be around for decades to come. But the real challenge for them is whether they can stand the test of time. Their sudden surge of popularity means they are rivaling London’s most famous and consistently popular restaurants such In all my years of working and living of fashion. Forget carrying the latest as The Ivy, Cecconi’s and Scott’s on The Nth Degree Club in London, I have never see this city’s designer bag. Being seen at the Friday night, but how long for? Founder Robert Walton restaurant scene move at such a pace. London’s newest restaurant opening is The new digital world continues to MBE takes a look at the Every week there is a new hot spot to eat the new way stay bang on trend. advance the Super-Trend and grow at, a new bar to drink in and a super- As I write this, new London restaurants the outstanding quality, creativity and ever-changing landscape trendy place to Tweet about. such as Marylebone’s Chiltern diversity of London’s restaurant scene. of London’s Foodie Scene Restaurants have always been an Firehouse, Mayfair’s Gymkhana and I can’t wait to see what is coming next! and why it is more diverse intrinsic part of London culture, but Jason Atherton’s City Social burst onto than ever. dining out in the city’s newest haunts the London restaurant scene just a few has recently become an expression months ago and now people are making Bob Walton MBE

02 THE NTH DEGREE THE NTH DEGREE 03 Andie Jones Callum Walton International Editor in Chief Music Editor From humble beginnings as a As The Drummer of up and coming ski and rollerblade instructor, to UK band The Parades, music is Heston media guru, there aren’t many Callum’s biggest passion. With an Inside the mind of things Andrew hasn’t written in-depth knowledge of the music about, photographed, branded or industry, Callum oversees all the represented in one way or another, music and entertainment features 52 Nth Degree in the last 25 years. As Editor within the book. Growing up at race car in Chief and founder of The Player brand, as well as Managing Trunkwell House, a popular wedding 16 The Nth Degree car at Director of the publishing house, Andrew has accumulated a wealth venue in Berkshire, the world of hospitality is in Callum’s blood. Monaco Grand Prix of knowledge and a deep understanding of the luxury market. Jason Li The Ritz Jessica Gibson Chinese Editor The history of William Group Editor Jason Li is the business development Kent House As an experienced journalist and manager for China and South East Asia at the Royal Garden Hotel. He is responsible communications professional, Jess 46 The United Chefs been immersed in the luxury market for managing and growing both corporate of America ED’S BRIEF since the very beginning of her career. and leisure group accounts, having 34 The chefs that made Welcome to our third issue of the Nth Degree Book. It gives me great After starting out as a copywriter to moved internally from his previous role the USA great pleasure to present what I feel is a true representation in print of a club some of the world’s most prestigious as general manager at Min Jiang, the that is expanding globally week on week. brands, she has developed a passion hotel’s renowned Chinese restaurant. Jason also writes for two Chinese newspapers. Al Barari Dubai venues over the last six months and with Dubai about to join an ever editorial for a number of high-end publications in both print and Showcasing Dubai’s most increasing network, things look set for an interesting and fun future. digital, Jess brings a wealth of experience and creativity to The Nth innovative real estate Firstly I would like to express my thanks to all the Nth Degree Paul James Griffiths offering Degree Book. journalists who have contributed, as without them this book would Picture Editor quite simply not exist. Over the last few months The Nth Degree Club Paul is self taught and began 118 Jason Li has not only expanded its membership but also the team behind photography from an early age using India Abadee 138 Lifting the lid on the scenes. A new member of the elite Nth Degree team is Jessica Private Dining Guide Coordinator Chinese High Net Worth Gibson, who worked with me on another publishing project over the After leaving her hometown of Sydney skills and embraced the more recent Individuals in London last few years. Jessica’s experience is second to none when it comes , India has taken London by moves in technology, converting to to publishing and writing and this has proved immeasurable in getting storm and is at the heart of The Nth digital in 2005. As a very busy freelance Degree Club’s multi-faceted events photographer and with a passion for Meet the Logans Knight, who has also worked with me previously. Her attention to detail At home with Kenny and calendar. India has a passion for good people, he has naturally specialised in all aspects of social photography and ‘smooth operator’ style of running things, has been a welcome Gabby Logan food and wine and has built up an which has taken him on commissions worldwide, capturing people in sense of fresh air. expert knowledge of London’s their environment and surroundings. Paul has worked with many high The plethora of interesting articles within the following pages restaurant world. India is responsible for shortlisting all of the private 58 represents the dramatic diversity of our members and their very dining rooms for our guide, liaising with the venues and ensuring our photographic editor on the Nth degree publications. unique and different industries. However, the common goal for all of us at the Nth Degree Club is networking, and to this end the book and the club it represents, are in my opinion, the nth degree. Brett Burbridge The following pages are dedicated to great features, interesting Natasha Knight Art Director interviews and some superb reviews from all over the globe. Club Secretary A lover of all things design, Brett As our World is so diverse and insatiably intriguing, we here at the Natasha Knight joins the Nth has worked on the creation and Nth Degree book are constantly striving to maintain and improve the implementation of wealth and brand content in order to bring you the very best read. However, as we are running business start ups in various identites for large corporates. When always looking for inspiration, if you have any thoughts or ideas that you industries from corporate events to not co directing his design agency bp think will make great reading, please do get in touch and let us know. fashion boutiques. With a passion for design, he can be found illustrating his meeting eclectic people, Natasha’s favourite children’s books Harold & continue to enjoy the Nth Degree Club. role as Club Secretary lies in the very Franklin which he produces with a Yours in publishing heart of The Nth Degree Club and certain Mr Andie Jones. Bretts invaluable experience keeps The Nth Mr Andie Jones Degree Book at the cutting edge of design. International Editor in Chief champagne and her Siberian husky Malakai.

Rebecca Jackson Motorsports Editor Rebecca is an expert in all things automotive and presents motorsport and car programmes both online and on television. As well as this she successfully runs RJ Prestige Cars, selling and sourcing high end and executive motor vehicles. As well as contributing to The Nth Degree Book, she also writes for The Sunday Times and Autoexpress with in depth reviews of exotic sports cars and tales of her racing adventures.

Whilst every effort is made to maintain the accuracy of information and images portrayed within this publication, no responsibility whatsoever can be accepted for errors or ommisions. 04 theTHE player NTH DEGREE THE NTH DEGREE 05 THE Nth DEGREE CLUB, 40 Elizabeth Street, London. SW1W 9NZ www.thenthdegreeclub.com Charlie Carter Charlie is a Partner of BC Partners Ltd, in 1986. BC Partners principally invests patron’s of in Europe, acquiring and developing John Salako to create value in partnership with successful stint playing for London Tony Hadley Wasps. the nth degree Tony is an English pop singer- songwriter, occasional stage actor and Sir John Madejski OBE radio presenter. During the 1980s, he Dougray Scott national theatre, television and puppet Disease Association. Peter Haworth the arts. Patrick O’Connor the X-Men. More recently, Dougray Jason Hunt the television series Desperate Jason is founder of The Crazy Bear The Earl of Bradford Brian Turner CBE Graham Simpson The Earl of Bradford is the son of Gerald opened Porters English Restaurant Christian Nellemann fresh Galway Oysters. restaurant is the popular Covent Garden top restaurants. Grill. Donna Ida Thornton John De Stefano John Virgo Nigel Barklem and Guildford, an online store and a Sir Desmond Pitcher Tim Bisley Chris Tarrant OBE and for coining the catchphrases, “But

06 THE NTH DEGREE THE NTH DEGREE the power

creation, has been developed to work in This is best expressed by their iconic total harmony. utmost quality. The systems’ selection remote control, which features the With a Steinway Lyngdorf system, the distinctive volume wheel mounted on sweet spot is anywhere you happen mirrors the signature look of a Steinway precision-machined Swiss bearings, to be. The proprietary RoomPerfect™ & Sons grand piano and involves a putting the power of immersive sound similar application process that takes room compensation technology, adapts up to eight weeks to perfect. Their “At Steinway & Sons, we value the the system to the room by mapping a reputation for excellence and quality that ofThe partnership soundDiscover the extraordinary textures are reproduced in their uncompromising look and performance we have earned through handcrafting Founded by Peter Lyngdorf and based purest forms through unprecedented to suit the listening space. of every Steinway Lyngdorf product. No in Denmark, Steinway Lyngdorf is reproduction, Steinway Lyngdorf’s and proprietary innovations. From Recognizing the importance of personal cost or effort is spared. than 150 years. Peter Lyngdorf’s the result of visionary ambition and ground-breaking digital music and the howl of a blues guitar to Each Steinway Lyngdorf system offers uncompromising commitment to uncompromising commitment. It is home theatre systems are created for to complement any home décor. Upon customised design choices. Depending excellence in sound reproduction has a shared dream by Steinway & Sons, discerning customers who demand dialogue to cinematic sound effects. request, their series of speaker systems resulted in a truly remarkable range of audio experiences that express the soul THE ultimate sensory experience can be customized with a wide selection needs, you can select from a range of sound systems, making for a perfect for over 150 years, and Peter of the source material. Marking a new era in home of high- gloss colours with either gold or collaboration in every respect.” Lyngdorf, one of the most forward To deliver powerful, multi-sensory entertainment, their family of speakers chrome accents and personalised with a wall and ceiling-mounted choices, to Thomas Kurrer, President, thinking audio innovators of our time. experiences, Steinway Lyngdorf and audio components offers the ultimate virtually ‘invisible’ in-wall mounting that Steinway & Sons combines the best of high-performance Experience inspired craftsmanship is hidden from view. Potters Home Digital share a common mission – to make us integrated digital technologies, classic balance of sonic performance, ease of Handcrafted artisanship is another Form meets function at Steinway Tenterden, Kent listen, not just with our ears, but with all design and unparalleled craftsmanship. use, and stunning design, every aspect iconic hallmark, using time-honoured Lyngdorf. Smart tactility enhances the 01580 762864 of our senses. The subtlest nuances and richest and every component, from concept to techniques, trained craftsmen ensure Steinway Lyngdorf listening experience. www.steinwaylyngdorf.com

08 THE NTH DEGREE THE NTH DEGREE 09 A haven just 40 minutes can hire this from Edinburgh A different accommodation experience every time you stay are discreetly on hand but there are no to their bold approach in setting out to to throw an incredible house party or

Luxury brand freelance writer Liz Holt reports exclusive golf and spa destinations.

THE NTH DEGREE THE NTH DEGREE 11 Fletcher’s Cottage Spa - pure rustic luxury world but few are so wittily connected to the Lodges have balconies with stunning with fur throws over heavenly sofas and fabulous open plan lounge and dining area through the tranquil wood of whispering experience. wellies to reach your private bath hut. Little full of goodies and the ingredients for your

12 THE NTH DEGREE THE NTH DEGREE 13 garden. You cannot help but feel deeply castle. This land has been used for golf rooted in the long history of this unusual dunes bordering each fairway. one of the top new spas in the UK by the Golf, the beating heart of Archerfield The Waterfront Event Centre daily papers whilst sipping your favourite if you land in the wrong position off the well worth a visit. views across the water to Fife.

THE NTH DEGREE THE NTH DEGREE inside the mind of

In 1982, when Heston was sixteen, he Taking The Fat Duck Down Under and his family went to a three-star Heston bought The Fat Duck back in Heston Blumenthal talks restaurant situated beneath towering 1995 in the village of Bray, Berkshire. exclusively to The Nth Degree cliffs in Provence. None of them had With only one entrance for customers, about his exciting plans down experienced anything like it before. It staff and deliveries and an outside toilet, under, the inspiration behind wasn’t just the extraordinary food but the location was far from ideal, but it was his multi-sensory dining and the beauty of the surroundings. Heston all he could afford. 19 years on, Heston exactly what makes him tick. recalls the heady smell of lavender in the has transformed the 450 year old pub air and the sound of trickling fountains. Interview by Jessica Gibson He remembers the sheer theatre of waiters carving lamb at the table and now one of the UK’s, and indeed world’s, most famous restaurants attracting was at that moment that Heston fell foodies from all corners of the globe, in love with cooking and the dream of with an amazing 3 Michelin Stars. being a chef. “The Fat Duck is undergoing a huge Heston in Australia kitchen expansion in January 2015. Since then it’s safe to say Heston has So instead of just closing it down, we achieved his dreams and more. Having thought, why not open it up somewhere just touched down back in the UK after else for 6 months?” he explained. Heston spending a month out in Australia, considered lots of options for his 6 month The Nth Degree’s Group Editor Jessica relocation including Vegas, Dubai, caught up with Heston and was keen Montreal, Lake Geneva, Courchevel and even luxury cruise liners. Having already his most famous restaurant over to established himself with the Australian . “I’ve been over to Australia media and restaurant scene, Australia every other year since 2003. I’ve done 5 became the clear choice. “There is such out of 6 seasons of MasterChef and I am a strong foodie culture in Melbourne, an ambassador for Breville out there”, they are really open to try new things he explained. Heston has a selection of and want to experience more in terms of Breville products which retail under the dining experiences.” name Sage by Heston Blumenthal.

16 THE NTH DEGREE THE NTH DEGREE 17 Crown Towers Hotel in Melbourne. “It’s incredibly luxurious”, he said. “We are onion smell, which we have created in a spray”, Heston said. The Fish and Chip over to Melbourne and transporting spray is just one example of the how all our specialist equipment from the restaurant. All the staff are very excited!” elements of Heston’s multi-sensory After 6 months of running The Fat Duck, dining concept. the restaurant space will transform It is also the only restaurant in the whole into Dinner by Heston Blumenthal.All of Heathrow Airport to have an authentic wood burning pizza oven. “We understand behind ‘Dinner’ in Melbourne as a that people only have a limited time to eat in airports, so the quicker things can be to experimenting with local Australian cooked the better”. Heston revealed that apparently one food fan is so excited to to be a restaurant within a restaurant, try the restaurant, he bought a random like building a Russian Babooshka doll!” plane ticket to get access to the departure he joked. lounge! Ever the Perfectionist Multi-Sensory Dining As well as his huge project in Australia, and Famous Food Pairing Heston has just launched his new “Eating is a multi-sensory experience”, restaurant in Heathrow’s Terminal 2, The he stated. His signature Sound of the Sea dish at The Fat Duck involves by Heathrow Airport. I wanted to seafood served with headphones playing create something more high-street crashing waves. Sound of the Sea is just friendly that would still allow people to one example of the concept that shot experience some of the Heston touches, him to critical acclaim. “I realised the so I was interested in the opportunity. My effect of the senses on dining back in motto is Question Everything, so I asked 1997 and built my restaurants around them what kind of food do people most it.”, Heston told The Nth Degree. Taking Time Out commonly eat in airports? The answer Another mark of distinction in Heston’s In amongst his many TV appearances, Riva and Roka,and Malik’s Tandoori creative cooking is his innovative food restaurant launches and culinary restaurant in Cookham. he told The Nth Degree. pairing such as bacon and egg ice cream. creations, Heston still enjoys taking Heston continues to push the When explaining the concept behind When asked where he gets his ideas time out and going back to basics in boundaries of how we experience food the restaurant, Heston said that from, Heston said; “you get inspiration instead of radicalising the food people from anywhere and everywhere, even barbeque and have a burger tonight!” into a sensory art form. The Nth Degree eat at airports, he wanted to take it to going for a walk and being mindful of he revealed. I love home cooking and Club wishes him luck in his upcoming a new level, whilst adding elements of your surroundings. Flavour perception all of the British classics like a great launches and can’t wait to see what he his famous sensory dining. “I wanted relies heavily on memory. I remember pork pie and a Sunday roast”. Whenever will come up with next. going running in Majorca down a country he gets the chance, Heston also enjoys The Fat Duck Melbourne will be open batter. The quality is measured on lane and I got this incredible smell of visiting other restaurants in London and from February to August 2015 and Dinner the crunchiness and crispiness and the UK. When asked about his favourite by Heston Blumenthal will be open from the secret to this is the bubbles in the of chocolate. It was so rich the air. So restaurants in London he said “I have a October 2015, both at The Crown Towers batter, so we put it in a cream whipping when I got into the kitchen I decided to few favourites. I had a great meal at The Hotel, Melbourne, Australia. siphon”, he explained. “When I think Ledbury in Notting Hill recently. Heston

18 THE NTH DEGREE THE NTH DEGREE 19 Watches of Switzerland are very staff on hand in the showroom to tailor an exhibition around the Duomètre pleased to announce a new landmark for London – Watches of Switzerland at no watch store like it, anywhere in If you’re looking for an even wider 155 Regent Street. In a city like London, the world. which is steeped in history, pitching a watch store as a new landmark might showroom’s three storeys. Each will showcase 23 luxury watch brands, seem like a bold statement. But it’s a offer our customers a comprehensive LeCoultre and Cartier. At an imposing 17,000ft2, Watches of timepieces – some of which you won’t New to Watches of Switzerland Switzerland, Regent Street is set to be will be a host of specialist brands, Europe’s largest showroom devoted exclusively to luxury timepieces. Customers from around the globe will be drawn to browse and purchase the and the hugely successful British brand Bremont. shopping experience. like the new Portuguese Perpetual be located at 155 Regent Street – the brand is best known for its writing famous upmarket shopping destination premiere of the Portuguese Scafusia london’s newest landmark that’s home to iconic British luxury timepieces since 1997. A selection of brands such as Burberry, Liberty, and a selection of watches from across its its contemporary collection will be Mappin & Webb. It’s been designed by iconic collections, including pieces from available at 155 Regent Street. New York agency Callison and will be full of sophisticated touches, including collection. to open its doors at the beginning of a stunning metal, glass and marble July 2014, coincides with their 90th staircase that will form the store’s anniversary this year. Watches of dramatic centrepiece. Piaget, A. Lange & Söhne and Chopard Switzerland are extremely proud of the But what really makes this landmark relationships they have built up with showroom stand out is its vision of their brands over the past nine decades, to include a separate VIP area, a sign and the Regent Street showroom experience. Under a ‘one door, three of how much value the brand places will cement their reputation as one on its relationship with Watches of of the world’s premier luxury watch Switzerland and its customers. designed to cater for our customer’s never have seen anything like it. individual needs, whether they’re the stops for our Regent Street store. Watches of Switzerland, Regent visiting London for a few days, or plan to choose the timepiece of their dreams nearest store at over a number of visits. You’ll even be able to make a day of www.watches-of-switzerland.co.uk/ it, if you want – there’ll be concierge our-showrooms

20 THE NTH DEGREE THE NTH DEGREE 21 CV for himself in such a short time, the mainly because Helene Darroze is such Wine Source. With such commendable possibilities were endless for Hugues. an amazing chef to work with. She is experience of the London restaurant After his hugely successful stint at The probably one of the most creative chefs world under his belt, Hugues next move Dorchester he went on become Head in the world terms of dishes, which is was a big decision. Finally opportunities Sommelier at The Connaught, thanks great for a Sommelier. It allowed us to aligned for him to work for Mathieu to a tip off about the job from Mathieu really surprise clients. When you can Jullien at Wine Source, after they had Jullien. work with real talent the possibilities begun working with over 9 years ago at Creativity at The Connaught for pairing food with wines are endless”, Claridges. “For me it was a revolution he explained. Hugues spent 2 and a half them the second day, I was employed years at The Connaught. company like Wine Source. We offer the third day”, Hugues said. “Taking Wine Source the opportunity for trade or private over The Connaught was one of the As the Connaught’s wine supplier, customers to buy anything they like most amazing experiences I’ve ever had, Hugues had a close connection with through only one supplier”, he said.

Hugues on Wine Source “Wine Source is a private sommelier service, meaning we choose and advise on wines for clients on a the wines for an intimate dinner for 2 to stocking an entire personal wine cellar with 1200 bottles. I often go to clients houses and create a menu with them. We put something together that is extremely special and feels very much like a VIP service. The only thing that our clients pay for is the wine. There is absolutely no charge for our service. The the consultancy comes in the cost of the wine, and we welcome both corporate, trade and private clients. We types of wine. The main thing is that everything we do at Wine Source is entirely bespoke”

connoiseurfor 6 months at Alain’s 1 Michelin Star The Nth Degree Club is proud to welcome Hugues Lepin as our restaurant Bar et Bouef in Monte Carlo, Hugues on The Nth Degree Club new resident wine expert. With a sparkling career that spans from before moving back to London “I think it’s an amazing opportunity to be involved with a Private washing dishes in The Bleeding Heart to becoming Head Sommelier Back to London Dining Club like The Nth Degree in London. Not a lot of people are at The Connaught and now Private Client Director of Wine Source, With Michelin star experience under aware of what is really available in London in terms of great Private Hugues tells us about his whirlwind adventure to success. his belt, Hugues spent a year working Dining spaces. The Nth Degree Club creates all of those unique for at Claridges. “That dining experiences that a lot of people would like to try, but they don’t have a vision of what they are. I really love the concept of what Starting From The Bottom The Big Break buyer position and was the job I really Hugues arrived in London back in 2003 After getting his diploma Hugues was made connections and friends for life opportunities to everyone. It’s also creating a group of people that with nothing but a passion to succeed. “I looking for a new opportunity. “A friend in the industry. I had 20 sommeliers are all passionate about food and love what they do, but it’s mainly decided to come to London as I believed of mine told me if you really want to learn working with me, some of which are about great dining and great connections” that you could succeed here without a more about service and great wines, now the best in London. It was there I Hugues is delighted to now be acting as our Nth Degree Head degree. I got a job and worked extremely you want to work for Alain Ducasse. met Mathieu Jullien, who is now Global hard in a restaurant cleaning toilets and So I sent my CV. It only had one line; Managing Director of Wine Source”, Sommelier on behalf of Wine Source and will be selecting and glasses”, Hugues said. This job was at motivated and passionate”. 6 months Hugues said. supplying wines for many of our Nth Degree events. The Bleeding Heart on Farrington Road, later Hugues got a foot in the door and Sommelier Success which is still going strong today. “The was offered a job at Alain’s 3 Michelin Happily settled back in London, Hugues Bleeding Heart was an extremely hard Star restaurant in Monaco, Le Louis was personally invited by Alain Ducasse 2008 Nuits-Saint-Georges 1er Cru, Clos Des Corvées, Domaine Prieuré Roch job but also gave me the opportunity to XV. “The Head Sommelier said I wasn’t to move back to help him open Alain Favourite Wine: and 2010 Normandie, Eisen & Viljoen, South Africa discover wine. The Head Sommelier at usually the kind of person they’d hire as Ducasse at The Dorchester. “In 5 the time made me realise it could be a years, I went from pot washer to Head Favourite Champagne: Bollinger RD 1996 passion for me”. It was then that Hugues my motivation and passion”, Hugues Sommelier and Wine Buyer for Alain decided to begin studying wines with told The Nth Degree. Following 2 years Ducasse at The Dorchester”, he recalled. Favourite London Restaurant: Helene Darroze at The Connaught and Marcus Wearing at The Berkeley WSET (Wine & Spirit Education Trust). at Le Louis XV Hugues went on to work Having carved out such an impressive

22 THE NTH DEGREE THE NTH DEGREE 23 east meetswest

Just North of Alicante and conveniently nestled on the slopes Hotel & Thai Spa. Set in 90 acres of lush palm trees with their own birds of paradise, a complete Asian experience is to hand. You would be forgiven for thinking you were in Thailand, even though in reality you are thousands of miles the country.

24 THE NTH DEGREE THE NTH DEGREE 25 The gated entrance leads to an imposing Secret Gardens to pool and serves a wonderful lunch and the presentation of the dishes and pressure and some extreme stretching three leisure parks all in the immediate large main building, its design typically Winding paths lead you through acres menu. Sitting in the early afternoon are what’s in store. It is surprisingly nice vicinity, with the beach less than two Asian with a straw hat roof. Within is of gardens, 300 varieties of botanical original Asian tastes mixed with having someone walk up your back to kilometers away. Other activities such as the reception, the Champagne bar, the plants, water features and ponds full perfect. ‘Ko Samui’, the Thai specialty work out those hidden knots. yachting, helicopter excursions, diving Udaipur restaurant and a view from the restaurant is a must. Proper authentic Hidden Knots The theme of relaxation continues after and horse riding are also available. terrace of the grounds and the Costa experience. Lost in a world of Asian Thai food comes out of the kitchen The Thai Spa is tranquil and calm as one massage, Thai Tea taken by the heated With the all year round climate averaging wonder there are ample places to relax with spices and heat to set the taste would expect, it offers traditional Thai pool which is part indoors, part outdoors. 190c and 3400 hours of sunshine, the Absorbing the atmosphere is in the sun. There are seven pools, three buds alight. The dining atmosphere is massages, scrubs, wraps and aroma If you fancy more then steaming yourself enlightening and if you hold your breath wonderful; service is polite, personal massages. The massage therapists are in the Turkish bath could be next in the Sierra Cortina has much to offer. all you can hear is the waterfall. This is one to the next. One of these is reserved and impeccable. Thai born and have all been expertly on the agenda. the perfect place to relax and unwind! for deluxe suite guests only, one for Relaxivites The 312 rooms range from double deluxe adults only and the latter with a sunken offering a more formal feel where important National School of Thai The resort offers Yoga classes and Avda. Eduardo Zaplana to Presidential suite, all appropriately Jacuzzi allowing even more relaxation the expected service easily meets massage. training sessions in the fully equipped appointed with every expected luxury. under the Spanish sun. expectations. The Nouvelle cuisine If you choose the Thai massage then gym for those wishing for something Alicante, Spain Huge comfy beds, plasma TV’s, DVD and Asian Infusion emphasizes the freshness of the you will be treated to 20 centuries of more energetic. There are two Jack Phone:+34 966 81 84 00 the all important iPod dock. The ‘Palapa’ restaurant is located next Thai heritage. Rhythmic rolling, deep Nicklaus designed golf courses and

26 THE NTH DEGREE THE NTH DEGREE 27 green

28 THE NTH DEGREE THE NTH DEGREE 29 up to 312 miles, meaning long distances comfortable ride for children at least 3’ lower centre of gravity. The body is a in an electric vehicles are no longer out 1” tall and between 35 and 77 pounds. state-of-the-art, aluminium-intensive Tesla Motors’ mission is to accelerate the world’s transition to of the questions. Most customers will When not in use, the jump seats fold sustainable transportation. Tesla, based in California, designs charge mainly at home, waking up to a aluminium a natural choice. Extrusions, and manufactures electric Super Cars, as well as electric vehicle completely recharged battery. The unique architecture of Model S stampings, and castings are expertly powertrain components for industry partners. Tesla Superchargers allow Model S creates unprecedented storage space. joined for rigidity and strength. The rigid owners to travel for free between cities Overall, it has up to 63 cubic feet of and strong structure not only protects along well-traveled routes in Europe. possible storage and can transport a passengers, but also contributes to Superchargers provide half a charge overall control behind the wheel. in as little as 20 minutes and are screen TV – all at once. Fold the seats Designed to ensure maximum contact strategically placed to allow owners between the road and the tires, the to drive from station to station with cubic feet of storage in the cabin alone, traction Control prevents loss of traction minimal stops. with an additional 5 cubic feet available and maintains control. Stability Control Travelling with the family or plenty of under the hood. reacts in moments of under-steer luggage is no problem in Model S. The Five Star Safety or over-steer by reducing torque and car comfortably seats 5 adults. The rear The Model S battery is a rigid, high applying the brakes to individual wheels facing seat option provides additional performance structure in its own right for enhanced control when cornering. seating for two children. Optimised and when married to the state-of-the- for safety and equipped with 5-point art body structure, Model S achieves www.teslamotors.co.uk or test drive the seatbelts, the bucket seats provide a even higher torsional rigidity and a

Model S – Zero Emissions, providing the ride quality of a saloon. vehicle data. From the moment the door Zero Compromises Every millimetre of Model S is designed opens, the high-resolution Model S 17” Introducing a car so advanced it to reduce drag. The door handles are no touchscreen powers on and returns to sets the new standard for premium exception. When not in use, the handles its last function. The most commonly performance. Designed from the ground retract into the body, streamlining used controls line the bottom of the up as an electric vehicle, Model S takes screen for easy access any time. performance to the next level. Equipped vehicle with the key, the handles slide Model S drivers can listen to any song with the 85 kilowatt-hour battery and out and unlatch with a simple touch. they want with a choice of HD radio, high performance drive inverter, Model Designed Around You online radio, on-demand internet S accelerates to 60 miles per hour Model S is not simply a car designed radio and Bluetooth® or USB audio in 4.2 seconds. with the environment in mind, it is devices. Planning ahead is made easy At the heart of the vehicle is the proven also a driver’s car. Behind the wheel, Tesla powertrain, delivering both the combination of meticulous noise information and visualise the cars unprecedented range and a thrilling engineering with Tesla’s uniquely quiet energy consumption instantaneously. drive experience. With a rigid body powertrain creates the sound dynamics When reversing, drivers can see behind structure, nearly 50/50 weight of a recording studio. distribution and a remarkably low The touchscreen, digital instrument backup camera which is optimised for centre of gravity, Model S offers the cluster and steering wheel controls ultimate visibility and safety. responsiveness and agility expected seamlessly integrate media, navigation, Road Trips Made Easy from the world’s best sports cars while communications, cabin controls and Model S has an unbeaten EV range of

30 THE NTH DEGREE THE NTH DEGREE 31 The Performing Right Society, now PRS fairly for their work. To celebrate their for Music, was founded on 6 March centenary and to highlight the impact C1914 to protect copyright and provide song writing has made around the an income for music creators and world, the society unveiled a week long their publishers. Spurred on by the photography exhibition at Getty Images 1911 Copyright Act, renowned music Gallery, London in March. publishers William Boosey and Oliver The exhibition featured songwriters Hawkes came together to license and composers who have shaped the businesses that played music, passing musical landscape of the last hundred the royalties onto songwriters and years alongside rising stars in the composers. PRS for Music fold. The exhibition One hundred years ago, against the included images taken by acclaimed backdrop of the First World War, the photographer, Lucy Sewill, and spanned organisation was formed with one every decade and musical genre. member: operatic soprano sensation, It featured stars as diverse as much Liza Lehmann. Today, it boasts over loved British composer, Sir John 100,000 members in the UK, represents Tavener, Ivor Novello winner, Joan two million worldwide and contributes Armatrading MBE, Live Aid founders, to a music industry worth £3.8 billion. Bob Geldof KBE and Midge Ure OBE, It licenses thousands of businesses in the UK to use music including the likes of festivals, pubs and restaurants, CBE and chart-topping hip hop artist, broadcasters and music streaming services, collecting £665.7 million in If you are a business owner and music royalties in 2013. would like to ensure your PRS for Music members are some of business is correctly licenced to use music at work, please visit: songwriters and composers of all time, prsformusic.com/musicatwork across all genres of music that have If you are a songwriter or composer helped to shape the musical landscape we know and love today joining PRS for Music please visit: While the world of music has changed prsformusic.com/joinus enormously in the last century – from For more information about PRS for sheet music to streaming – one thing Music’s centenary celebrations please hasn’t changed: PRS for Music’s visit: prsformusic.com/100years commitment to ensuring songwriters To join the conversation on Twitter use: and composers are recognised and paid #prs100

32 THE NTH DEGREE THE NTH DEGREE 33 william the story of

34 THE NTH DEGREE THE NTH DEGREE 35 The Grade 1 listed eighteenth century William Kent House, formally known as Wimborne House, was designed in the 1740’s by renowned architect William Kent. The house has changed its name more often than any other house in London and has been internally remodelled six times; however maintaining the integrity of the original design conception. The house has been the home of two prime-ministers, several Dukes, and today the grandest of any private dining and banqueting rooms in the world.

In 2005, The Ritz Hotel purchased William Kent House, a realisation of a century-old dream. Soon after The Ritz opened in 1906, Cesar Ritz enquired to Lord Wimborne whether he would sell the house in order to expand the hotel. The famous response was: “I am thinking of enlarging my garden. How much will you take for The Ritz?” Ever year Caesar Ritz continued to enquire on the sale of the house and each time he received the same response. In November 2006, they opened William Kent House to once again be used for the very purpose for which it was originally designed – entertaining in a very grand manner. spaces for elegant dining, bespoke meetings, corporate events, weddings and gala occasions. Private rooms include the opulent William Kent Room. The most opulent room of all , The William Kent Room features original domed ceiling featuring original Kenyan designs with Greek methodology characters Queen Elizabeth II, who celebrated her 80th birthday in The William Kent Room in 2006.

36 THE NTH DEGREE THE NTH DEGREE 37 three stunning residential suites. The impressive Royal Suite was restored to its original Italian Renaissance style décor. The opulent centrepiece of the suite is the stately drawing room with its vaulted ceiling adorned with intricate mouldings in 23.5 carat gold leaf, seating up to 10 people. The most unique aspect of this suite is the hidden staircase leading to the oval bedroom, originally Lady Wimborne’s boudoir, with its canopied Designed in , it was created to compliment the delicate rose detailing on the curtains. The Prince of Suite is a spacious seven room apartment feet. The Arlington Suite overlooking the inner courtyard is a charming one bedroom suite which can be connected to The Prince of Wales Suite to create an apartment totalling 2,790 square feet for up to six guests. All of our suites offer striking panoramic views overlooking stunning Green Park or Piccadilly. Ritz guests staying in these suites receive complimentary services including a Ritz Butler, a chauffeur driven airport transfer in The Ritz phantom Rolls-Royce, exclusive membership to The Ritz Club and daily replenishment of the Staff at the hotel were very proud when The Ritz London was awarded a Royal Warrant for Banquet and Catering Services receive this. They continue to remain a global benchmark for

38 THE NTH DEGREE THE NTH DEGREE 39 Quote from Stephen Boxall - Managing Director of The Ritz

“Working at The Ritz London for over 17 years has been extremely rewarding and inspirational. One of the most exciting challenges during my tenure to date has been overseeing the refurbishment of William Kent House to restore it to its former restoration under the direction of Ettwein Bridges Architects, and in keeping with the guidelines set down by English Heritage we ensured our exquisite collection of reception rooms retained their original Renaissance style décor. Part of the brief was to incorporate these rooms seamlessly into the Louis XVI inspired interiors of the hotel and to preserve the special character and qualities of both separately listed buildings. The restoration was technically and architecturally complex and during this time we had to ensure the hotel was fully operational with minimal disruption to our guests. I was delighted and proud that The Royal Institute of British Architects (RIBA) recognised the care and uncompromising attention to detail demonstrated by the owners of The Ritz during the restoration of William Kent House. To be a winner was a truly great accolade, and testimony to the diligence and endeavour of the entire team at The Ritz. to host. As we continue to invest in the restoration and traditions of our legendary hotel, I, together with the support of the Executive Committee look forward to steering the hotel towards yet greater levels of excellence in hospitality and uncompromising service standards.”

40 THE NTH DEGREE THE NTH DEGREE 41 all board

42 THE NTH DEGREE THE NTH DEGREE 43 example of Italian design with exteriors by Stefano Righini and from two Rolls-Royce water jets and a central booster, with a The 120SL seems to be all about top speed of 36 knots; it’s not hard to imagine this superyacht combining and balancing contrasts, smoothly sliding across the waves. from inside to outside, from classic to doubles and two twins. The owner’s modern. Upon boarding, one is welcomed suite, measuring a total of 43 square on a specious aft deck that combines metres, boasts an interior style that setups for sunbathing, lounging as is similar to the main saloon’s, yet in well as al fresco dining. The stern is a more informal and contemporary rendition. Due to the grand windows offering comfortable surroundings for offering dramatic views on either side, sunbathing and after dinner cocktails. the space is bathed in natural light, Adjacent, an al fresco dining table is perfectly framing the elegant design available for up to eight guests. scheme. Modern with classic touches, it Soft, smooth and large furniture are is both spacious and intimate and offer symmetrically set up in the main both his and hers bathrooms. lounging area of the saloon. One of the All of the vessel’s guest cabins can be main elements of this interior design found on the lower deck, with the two twins and one VIP cabin situated fore. skylight and curved windows on either Each of the guest cabins have an en suite bathroom with large shower and interior of the main saloon as well as a wardrobe. the 120SL’s exterior features. A bar area The 120SL offers ample possibilities for is conveniently available from both the entertainment and relaxation. On the aft deck and main saloon lounging area, fore main deck, a U-shaped lounging sofa and additional sunbeds can be for erasing interior-exterior boundaries. found, offering privacy and panoramic The saloon’s dining area can be found sundeck, additional sunbeds and crisp curved white marble tabletop lounging setup are available, along with with elegant gold framing surrounded by classic chairs and topped with a minimalistic light, successfully form blended high-performance technology a setting for some spectacular meals. with Benetti’s extensive design and The main saloon in general is a light and build expertise. spacious area which functions as the central room of the 120SL, combining +39 011 93 161 bar, lounging and dining areas into one elegant space.

44 THE NTH DEGREE THE NTH DEGREE 45 Yet today, it seems, in and around our profession, we’re always and I have always wanted to feature some of the nation’s most yearning for the next new thing. It’s as though we forget that talented toques on glossy pages. With the 20th anniversary the next new thing can only be a product of what came before. of The French Laundry at hand, it’s perhaps time to turn the We think about being a chef as a relatively new profession, tables and tell these stories, with Finesse. when in reality it’s as old as the arts, music and fashion. It is my belief that the best chefs are the ones who came before We have to stop assuming we got here on our own. Every chefs and whose experience and expertise paved the way for are an artist, painter, sculptor, attorney or physician, you are teaching the next generation the skills that you were taught by this reason that we have brought together a sample from that the generation before you. The quality of these skills continues to evolve because we adapt and modify them. 1960s and 1970s, in an historic portrait and interview session Why, then, is there so often another “Best New Chef” touted for the Community Issue. We honor them as an essential part in the media? What do these headlines mean? Are too many of our larger community that ignited the culinary movement in titles essentially diluting the distinction between the truly America and inspired so many chefs like myself. Their genius distinguished and the merely novel? Why are we fascinated made today’s novel kitchen arts possible and elevated the by the newcomers at the expense of those who have toiled for status of cooking, in the eyes of Americans, from a mere job to a years perfecting their techniques? prestigious profession. Without them, nothing would have been These are questions I have asked many times over the years, possible. I now present to you some of The Best Great Chefs.

Words Thomas Keller Images Scott Whittle

Excerpted from Finesse, The Community Issue, Volume Six, by Thomas Keller. Copyright © 2014

christian delouvrier What separates a good chef from a great chef? A good chef is not necessarily a great cook. A What was your motivation to become a chef? great chef is someone who has the technical the skill to be behind the stove and can teach My motivation came from my surroundings and all the good things around me. My love by example. A good chef just sits behind the of good food began when I was very young. desk, writes a menu, reads books and goes My grandmother, mother and aunts would on to the next thing. cook big lunches with foie gras, duck and When you are approached to give advice united chefs chicken for the family each Sunday—that to the up-and-coming generation of chefs, is where it started. My grandparents had a what is your most frequent response? farm in Gascony and during the summers In this business, you have to love what you I was introduced to the freshest produce: do; you will always be mediocre if you don’t cherries, strawberries and green beans. feel it. You have to give something of yourself What would you like to be most to your guests and to the people working with of america Christian Delouvrier, now remembered for in the culinary world? you. It’s also important to learn from others When I moved to New York City as a young chef, the chefs featured here were at the height of their careers. Executive Chef, La Mangeoire, has I would like to be remembered for what I and continue sharing your knowledge. If I would walk around the city from restaurant to restaurant, standing outside to read menus and take notes. I, and headed the kitchens of award- have given to the people of New York—good you want to be successful, you must have food and memories. The young chefs who passion and work hard. others of my generation, relished the fact that we could be in the same room as a Soltner, a Sailhac, a Pépin. winning restaurants in France and the United States, including Essex have worked in my kitchens and gone on If you could eat only one french dish for the We were energized and excited by being in the presence of those French chefs who, like Rachou, Piquet, Perrier, House with Alain Ducasse and to great success make me so proud. I was rest of your life, what would it be? Delouvrier and Richard, had so much skill and ability that they were willing to share with us. Les Celebrites and Lespinasse, tough and still am, but in a different way. Either my recipe for cassoulet, made with which earned three- and four- When you train the way I did, you pass that star reviews from The New York pressure on. I was not a tender chicken back Toulouse sausage and smoked pork belly; Times, respectively. then but I was always fair. Now, I am more of or a roast pigeon squab with petits pois à la a tender chicken. française.

46 THE NTH DEGREE THE NTH DEGREE 47 jacques pépin jean-yves piquet

What was your motivation to become a chef? to cook with love. Put some of your personality What was your motivation to become a chef? somewhere you didn’t expect and you It was a way of life that I longed for; I never and heart into the food to get it right. You have I had a friend whose father was a cook have to take chances. thought of doing anything else. to keep tasting and testing and building on and he talked about it all the time. When When you are approached to give advice What would you like to be most dishes—recipes are not just math equations. I started, it was kind of a shock; I didn’t to the up-and-coming generation of chefs, remembered for in the culinary world? Be prepared to give a lot of yourself. know anything about the industry. My what is your most frequent response? I would like to be remembered for my loves: If you could eat only one french dish for the parents told me that I better roll up my I tell them to work hard, be dedicated teaching and sharing my food with others. rest of your life, what would it be? sleeves, go to work and be serious, so and be yourself—don’t try to be What separates a good chef from a It would be simple: the greatest butter in the that’s what I did someone else. Believe in yourself, but great chef? world and the greatest bread in the world. A What would you like to be most stay humble; it doesn’t matter how far To be a good chef, you have to be a good baguette from an amazing baker and butter remembered for in the culinary world? you go, you are still a cook. Don’t be technician. To be a great chef, you must also from an extraordinary farm—you can’t do To have been a good chef, a good have talent and love. Food doesn’t make sense better than that! person, and a good teacher who passed the basics, they serve as guidelines to Jacques Pépin is an author unless you share it with someone. Your love his knowledge to young chefs over follow, and then you can develop your Jean-Yves Piquet had a of an array of bestselling the years. own style. distinguished 47-year career cookbooks in addition to being an cannot cook indifferently. What separates a good chef from a If you could eat only one french dish for the as a chef before retiring internationally celebrated French When you are approached to give advice great chef? rest of your life, what would it be? in 2006. He was the chef at Le chef and television personality. to the up-and-coming generation of chefs, A great chef will be driven by hard work One of my favorite dishes is eggs served Cygne and the University He has appeared on French what is your most frequent response? and won’t lower his/her standards, sunny-side up, with crispy, homemade Club, both in New York, and American television for the If it’s a really young chef without much training, but will listen well and always use the french fries sprinkled with sea salt and was on the advisory past 30 years. Pépin serves as I would tell him to be on time; be clean; say, best quality products. A great chef served on top. board of the International Dean of Special Programs at the “Yes, Chef,” and be willing to learn from each will recognize luck and opportunities, Culinary Center. International Culinary Center. moment. For more seasoned chefs, I tell them too; sometimes the door opens

georges perrier jean-jacques rachou

What was your motivation to become a chef? What was your motivation to become a chef? cooking and trying to improve, working My father was a jeweler and my mother the world. Some say great chefs are I grew up on a farm in Toulouse and in many places, and training with the was a doctor; I didn’t want to be either. married to their restaurants, and that is our family used to deliver all kinds of I always knew that I wanted to be a true—you breathe it the minute you get produce to the chefs at the hotels. At cooking. chef, and I had the needed passion for up in the morning. the end of the war in 1945 when I was When you are approached to give advice cooking and drive for success at a young When you are approached to give advice around nine years old, I remember a to the up-and-coming generation of chefs, age. to the up-and-coming generation of chefs, chef turned to me during one of the what is your most frequent response? What would you like to be most what is your most frequent response? deliveries and asked me what I wanted Make sure you learn the classics and remembered for in the culinary world? I tell them to be humble. Young chefs to do when I grew up. I told him I wanted learn them right away. It’s important to I would like to be remembered for my want to walk before they crawl, but they to be a chef. be consistent because cooking cannot generosity to my guests and to my need be patient, continue to learn, ask What would you like to be most be good one day and just so-so the next restaurant community, and for being questions, stay current and never give remembered for in the culinary world? day; every day your cooking must be charitable. I would also like to be up. I hope to be remembered for perfect. Jean-Jacques Rachou, the Georges Perrier trained with remembered for my sauces. To this day, representing all the dishes from the famed chef-owner of La Côte If you could eat only one french dish for the legendary French chefs before If you could eat only one french dish for the I still think I am the best saucier. southwest of France well. I would also Basque, has served as a mentor rest of your life, what would it be? landing in Philadelphia in 1967. rest of your life, what would it be? For me, it’s an omelet. There’s nothing like to be remembered for being a good to generations of cooks who Over 35 years, his restaurant, Le What separates a good chef from a great chef? better than a perfect omelet made with mentor; many of the great American worked at the elegantly appointed Bec-Fin, became an institution, A good chef does things the same way the highest quality eggs. chefs worked in my kitchen in New York, and capers on the side. New York City restaurant over earning numerous awards from every day. A great chef brings new ideas and I am proud of their success. the years. He began as a chef in top publications in the U.S., as and asks new questions. Great chefs What separates a good chef from a France, Morocco, and on cruise well as the Legion d’Honneur also need to have excellent technique, great chef? ships before coming to New York from the French government. with a deep appreciation for ingredients, A great chef spends all of his/her life in the 1950s.

48 THE NTH DEGREE THE NTH DEGREE 49 michel richard andré soltner What separates a good chef from a great chef? Every chef must cook with good What was your motivation to become a chef? When you are approached to give advice What was your motivation to become a chef? technique and learn the basics. A great I was 8 or 9 years old and my friend took to the up-and-coming generation of chefs, I wanted to be a cabinet maker, but my cook really loves to give pleasure to me to his father’s restaurant in the north what is your most frequent response? mother was against that because my other people and cooks with his heart. of France. I immediately fell in love with Love what you do and you will make brother was already a cabinet maker When you are approached to give advice the kitchen. I loved the smells and the delicious food. Keep asking questions and she didn’t want two from the same to the up-and-coming generation of chefs, sounds—even the screams. and respect the team aspect. career in the family. So I decided to be what is your most frequent response? What would you like to be most If you could eat only one french dish for the a chef. I was always around my mother, I tell them that it’s a great profession, remembered for in the culinary world? rest of your life, what would it be? who was a great cook. During the but that it’s also very tough. To be As someone who loved what he did. I Roasted chicken with garlic and crispy war when we lived in Alsace, we were successful, you have to have a little absolutely love my profession. When annexed by Germany and not allowed to talent, a lot of love, and you have to be guests come to my restaurant and salt and garlic and stick it in the oven. At go to France. Right after the war ended, very serious. we can provide them with a beautiful, the end, just before you serve it, crank my mother went to France to visit family, If you could eat only one french dish for the Michel Richard is formerly the peaceful smile because they are up the heat to get a nice, crispy skin. leaving me in charge of cooking for my rest of your life, what would it be? owner of Citrus in Los Angeles. enjoying themselves, that feels good. Grab it with your hand and enjoy with it father and brother for three or four I could tell you that I would like to eat He currently owns Citronelle in What separates a good chef from a with bread and red wine. weeks. I knew then that I wanted to be a caviar and foie gras for the rest of my life, André Soltner is best known Georgetown, Central in great chef? chef and a cook. but if I had the choice of only one dish, it as the chef owner of Lutèce Las Vegas and Washington, Don’t waste your time if you cannot What would you like to be most would be my mother’s potato tourte. Her in New York City, for which D.C., as well as Villard Michel become a great chef. You have to love remembered for in the culinary world? recipe is very simple and inexpensive. he earned a four-star rating Richard in New York City. He was what you do to become a great chef. You I am most proud of the title of Meilleur First, you put a layer of potatoes, then a from The New York Times, as raised in Champagne, France, and must also respect our profession and Ouvrier de France—being recognized as layer of slightly sautéed bacon, a layer well as 25 prestigious culinary learned to cook when he was always do your best. one of the best craftsman in France. It of hard boiled eggs in slices, a layer of awards in 34 years. He is now 7 years old. pleases me the most. I would also like to chopped parsley and then another layer the Dean of Classic Studies at the be remembered for giving a lot of pleasure of potatoes, cover that with crème fraîche International Culinary Center. to people through my cooking. and a layer of puff pastry and then bake it. Don’t forget the salt and pepper! “We honor all these chefs as an essential part of our larger community that ignited the culinary movement in America and inspired so many chefs like myself. ” Thomas Keller alain sailhac

What was your motivation to become a chef? and new techniques, and is willing to I wanted to see the world—by train, embrace change. plane or boat, it didn’t matter. As a child, When you are approached to give advice I was a voracious reader and I read to the up-and-coming generation of chefs, about the world beyond France. At my what is your most frequent response? brother’s wedding, I met a chef who told First, you have to work many years with me about his travels to New York City, good chefs and put in your time. You Singapore and China. I knew then and must pay attention, remain curious, ask In remembrance of there that I wanted to become a cook. the right questions, be clean, always Jean Banchet 1941–2013 What would you like to be most Chef Jean Banchet was an icon in our remembered for in the culinary world? to leave. industry; someone who set the example I want to be recognized as a good chef If you could eat only one french dish for the who was organized and who had good for all of us. It is the chefs like Banchet rest of your life, what would it be? Alain Sailhac is Executive Vice taste. I also want to be remembered for A real French bouillabaisse made with who ignited the culinary movement in President and Dean Emeritus at using everything I could and not being America and inspired so many like the International Culinary Center. wasteful. with slow sips of pastis. myself. It is their genius that has made He earned the first ever four- today’s novel kitchen arts possible, What separates a good chef from a great chef? star rating from The New York A great chef is a teacher; if you are not and elevated cooking from a mere job Times while at Le Cygne in 1977. a teacher, you are going to have a lousy to a passion pursued by professionals. Following Le Cygne, he was a meal. A great chef recognizes the good We must remember and pay tribute. chef at Le Cirque, the 21 Club qualities in other chefs, goes beyond a and the Plaza Hotel. Image © Chef Banchet routine, is curious about new products courtesy of Doris Banchet

50 THE NTH DEGREE THE NTH DEGREE 51 In the last two editions of the Nth Degree Club Book we have been tracking the progress of motor racing driver, Will Stevens. In May of this year the Nth Degree Club made its annual trip to Monaco for the F1 Grand Prix and we again watched Will driving the Nth Degree supported car in the primary support race to the Sunday’s Grand Prix from our chartered 45 metre super yacht moored in the best trackside spot in the harbor. We caught up with him again to see how his progress to the pinnacle of the sport, F1, was going.

52 THE NTH DEGREE THE NTH DEGREE 53 Q. Nth Degree Club (NDC). “Will, when A. WS. “The season started well, I won the we met last time you saw 2014 as a race in Italy at the famous Monza circuit “All the guys racing in that series have pivotal year for you in terms of reaching and have had more some podium places F1 aspirations and we are all chasing the F1, how is that going” since then. I have six more races to go A. Will Stevens (WS). “My strategy for this season and I hope to add to my tally extremely limited number of seats in F1” a good year in the current Championship Series by Renault is the penultimate I’m racing in and second, to get as much step before F1 and is very competitive. exposure to F1 as I can. Both of those All the guys racing in that series have F1 elements are progressing well and it’s aspirations and we are all chasing the largely going to plan. extremely limited number of seats in F1, Q. NDC. “In your current Championship, maybe there will be 2 or 3 seats at most World Series by Renault, it was great to see you again in Monaco, how has the strongly may tip a decision that an F1 rest of the season gone so far?” team may make in my favour.

54 THE NTH DEGREE THE NTH DEGREE 55 Q. NDC. “You mentioned that it’s and a half times a Grand Prix distance important to get exposure in F1 this year, which is enough to qualify me for an FIA what have you done in that regard?” Superlicense which I need to be able to A. WS. “I’m in the Caterham F1 Team’s take part in F1 races. Academy and part of my role in that is Q. NDC. “That’s an incredible to help the Team develop the F1 car achievement, do you think you will be through their race car simulator. The able to make the step into F1 in 2015? simulators the F1 teams have now are A. WS. “That’s the plan! As I said there extremely sophisticated and are the the opportunities are extremely limited primary tool they have to develop the and there are quite a few guys after cars because of the very limited on track those opportunities. To make that step, testing they can do. To scale it for you, and in addition to doing well in my I’ve done something like 10,000km in 2014 race programme and building my the simulator this year so I have a lot of experience in their virtual car. sponsorship to take with me as all the Q. NDC. ”And have you had any time on teams rely on drivers bringing their own track in the F1 car? sponsors to contribute to their overall A. WS. budget, it’s how F1 works these days. the Caterham car at Silverstone after My management team are working the British Grand Prix. I completed a hard on that and hopefully we will full day’s testing, 95 laps, so about a one identify a brand that wants to use F1 as

involved in the F1 world. It provides a the answer that works well for them and unique opportunity for companies and enables me to secure the funding. the combination of sport and business is Q. NDC. “How do those sponsorship becoming more relevant to many brands deals work? as part of their marketing strategy. A. WS. “The Companies that get involved Q. NDC. “It sounds like you are closing in F1 typically use part of their marketing budget and in return it gives their brand visibility on the car itself and puts it in Nth Degree Book and it’s been great front of a worldwide TV audience of to follow you on your journey Will, let’s around 1.8 billion people over the season, hope you’re carrying the Nth Degree more than any other sport. In addition, logos on an F1 car in 2015!” we have a range of activation initiatives A. WS. “Yes, I hope so too. Hopefully you for them including hospitality at Grand will see it again in Monaco in 2015, but Prix events, paddock and pit garage this time it will be on my F1 car!” access, visits to the team headquarters and car demonstration runs at their To discuss sponsorship opportunities own events. It really gives the sponsor with Will in F1 for 2015, please contact fantastic brand exposure and allows Bob Walton at the Nth Degree Club in them and their clients to become really

56 THE NTH DEGREE THE NTH DEGREE 57

at home with kenny and gabby logan

Group Editor Jessica caught up with Nth Degree Patrons Kenny expanding London restaurant scene. Interview by Jessica Gibson

Take one look around Kenny and process, he retired from international Gabby’s beautiful Buckinghamshire rugby union after the 2003 World Cup. home and two things are clear. Firstly, The Importance of Food they have impeccable taste. Secondly, As two individuals with outstanding their kitchen is the heart of the home. So personal achievements within the naturally, the Nth Degree interview took sporting industry, food has naturally place at the super-stylish breakfast bar. played an intrinsic part in both of their When asked if they considered lives. “Food is a really big part of my themselves foodies, the answer was a life. If you start with the sport part of it, resounding ‘Yes!’ food was a very important when I was a Gabby Logan is one of the UK’s premier gymnast, or lack of it, because I was on a broadcasters. She was a key member very strict calorie controlled diet. I loved of the BBC’s presentation team in the London 2012 Olympics and is set to relationship when you’re wearing a take on Brazil’s 2015 World Cup in a leotard for your sport. Unlike Kenny’s rugby, where he needed lots of protein, as a former international gymnast, luckily we didn’t know each other at this representing Wales at the 1990 point!”, Gabby explained. Commonwealth Games in Auckland, Kenny continued; “I grew up on a farm New Zealand. Kenny Logan is a retired so there was loads of meat, every professional Rugby Union player, best lunchtime my mum would be cooking known for his successful stint with for 5 or 6 people a day. But when I got London Wasps where he won three into Rugby there were dieticians and I English Premierships. Winning 70 caps actually had to start looking at labels over 13 years, scoring 20 tries in the and calories. Later on in life and nearer

58 THE NTH DEGREE THE NTH DEGREE 59 do go out for dinner a lot but we thought let’s do something special that we can’t the Super-Dates!”, they explained. Firm Favourites When asked about their favourite haunts in London, Kenny and Gabby were spoilt for choice. “We are both very lucky that we get invited to a lot of amazing things in London, whether it’s a big industry dinner or something more intimate and bespoke in some of the great private dining rooms. We’ve got into a bit of a garden soon!” Whilst Gabby describes habit of going to our favourite place them as being a gluten-free household, which is the River Café. The food is she admitted her guilty pleasure fantastic. Kenny had his 40th there and would be a “fresh artisan baguette we used their private room”, explained slathered in butter”. Gabby. “The staff are lovely and the Gabby’s creative home cooking has service is amazing. The food is fresh and resulted in the twins, Lois and Reuben, feels healthy. It’s proper Mediterranean Tuscan cooking”, Kenny added. such a young age. “In London our old “We really got into going to Hedone in housekeeper used to make an incredible Chiswick before leaving London. They Ragu. She was only 6 at the time, but have got an amazing private room and Lois would say things like did you not the food is out of this world too. They use fennel today? She likes to watch cook right in front of you. Their ‘front me cook” said Gabby. Kenny added, “we of house’ is this fantastic French girl. went to J Sheekey before the theatre for She remembered Kenny was Gluten lunch and the kids had Oysters. They free so brought Gluten Free bread and had just turned 8 but thought they were they remembered we ordered lime and amazing. Reuben got Oysters between soda so there was fresh lime on the his teeth and they tried snails in Paris. table when we arrived. It’s those little They even went through a phase of just details that make a dining experience ordering Lobster! They will try anything”. so memorable. It is super special”, As the interview took place, Gabby was explained Gabby. gearing up to go out to Brazil for the 2014 Dining at Home World Cup and commented , “somebody As well as dining out, Kenny and Gabby sent me a list of restaurants to visit the end of my rugby career, I was very Dining Out no good dining options. Having lived in also love cooking and entertaining whilst I’m in Brazil. The guys I am going conscious of what I was eating and when Kenny and Gabby recently moved out London, we’re so used to nipping around at home. “Gabby cooks, I clean up!” with will be into their food so they’ll I was eating. Even more so now that I’m of London and have settled out in the the corner for Grade A sushi!”, Gabby Kenny explained. Gabby continued, “I come with me”. The couple have also retired, but I love love my food!” Having country with their two twins. “We’re still joked. usually cook for 6 every Sunday and we recently travelled to the Four Seasons now experienced an abundance of so lucky to live in an area with such a The couple love dining out so much always have about 14 over for lunch on in Mauritius and Finca Cortesin in Spain rich and high end restaurant scene. so that Gabby devised a special ‘Year Christmas day. I probably do 5-6 evening and explained that they always like to say Kenny’s taste has evolved since the The Fat Duck isn’t far away, and there’s of Super-Dates’ for Kenny’s Birthday meals and at the moment the kids are try the local foods when abroad. Despite days growing up on his farm in Scotland. also Cliveden and Le Manoir. They are recently and so far they’ve ticked the likes loving my tuna dish with Soy Sauce, and I their huge combined success, Kenny the kind of places that are for special of The Fat Duck, Le Manoir, Cliveden make a mean salad. I like to cook with the and Gabby Logan remain a welcoming, steak barbequed, now it’s always rare or occasions but there are also some really and Berners Tavern, all have made it seasons so in Winter I will make soups united and incredibly down to earth pair. medium rare. We’ve got the food bug”, nice low key places nearby. We didn’t onto the Super-Dates agenda. “Some of and in Summer I made salads. I have a One thing’s for certain, there’s no faking he said. want to be in the middle of nowhere with the places we’ve been to before and we herb garden and hopefully a vegetable their food passion.

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62 THE NTH DEGREE THE NTH DEGREE 63 Delivering unparalleled comfort and service, the luxury airline’s newest development are the exquisite cabins on their A380 aircraft. From December 2014, Etihad’s most discerning travellers will have the option of checking in to The Residence, the world’s most exclusive cabin in the sky.

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64 THE NTH DEGREE THE NTH DEGREE 65 prepare meals from a range of gourmet which is available in over 30 cities First Class provides a signature menu options and even create the worldwide. At Abu Dhabi international bedtime turn-down service, stylish guest’s favourite dish on request. airport, guests are greeted curbside complimentary loungewear and Beyond First Class by a Porter and Concierge before being the supreme comfort of all-natural As well as The Residence, Etihad escorted to a dedicated First-Class revolutionises First Class with the reception. Once inside the exclusive First-Class lounge, guests can relax access, ideal for making those more than a seat, The First Apartment important phone calls and checking is a living space for luxury travelers emails. The A380 aircraft will also have spacious enough to walk around in treatment in the Six Senses Spa. an on-board bathroom with shower, and feel completely at home. Adorned ensuring First Class passengers begin in the highest quality furnishings and are immersed into a private world of indulgence where the service and Poltrona Frau leather and features catering is second to none. An à la of on-demand entertainment and state- a wide armchair and an ottoman. carte menu features signature grills of-the-art noise cancelling headsets, The ottoman transforms into an 81- or something more special can be First Class and Residence guests inch long bed, ensuring a peaceful created using fresh ingredients from can immerse themselves in a state of night’s sleep before reaching your the kitchen. Etihad sommeliers have total relaxation. destination. worked to hand pick some of the Only one airline could have created this extraordinary travel experience. with a complimentary Etihad Chauffeur, dining experience. #Reimagined.

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The Work of Bill Mack A fine arts arts fine A & J

68 THE NTH DEGREE THE NTH DEGREE 69 Understanding Willard Wigan MBE An Open Invitation art or to arrange an art viewing visit

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