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Northcote Obsession
OBSESSION BOOKING HOTLINE: 0333 999 7762* OPENS 8am TUESDAY 17th OCTOBER 2017 *Bookings cannot be taken before the hotline opens Nurtured, harvested, exported, roasted by artisans... brewed by you. The difference is Gaggenau. You spend time searching out selectively-picked, organic Arabica, sun-dried in deepest Yirgacheffe. All this you stipulate. Because when it comes to actually brewing the bean, you have the means to turn all that potential into your cup of coffee. The new lighting concept of our fully automatic espresso machine puts the cup in the limelight. The intuitive TFT touch display makes it simple to create your ideal coffee and save your preferences; each cup will now be as perfect as the first. However you take your coffee, take it seriously. For more information, please visit www.gaggenau.com. Northcote_CoffeeCulture_210x297_SP_UK.indd 1 14.09.17 09:17 2001 TERRY LAYBOURNE 21 Queen Street, Newcastle PHILIP HOWARD The Square, London NICK NAIRN Nairn’s, Glasgow NIGEL HAWORTH & CHARLES METCALFE Northcote, Lancashire 2002 GERMAIN SCHWAB Winteringham Fields, Lincolnshire PHILIP HOWARD The Square, London ROBBIE MILLAR Shanks Restaurant, Bangor BRIAN TURNER Turners Restaurant, London DANIEL COUET Fredsgaten 12, Stockholm NIGEL HAWORTH & CHARLES METCALFE Northcote, Lancashire 2003 CHRIS & JEFF GALVIN Orrery & The Picasso Room, London CHRISTIAN OLSSON Vassa Eggen, Stockholm PHILIP HOWARD The Square, London HESTON BLUMENTHAL The Fat Duck, Berkshire JOHN TORODE Smiths of Smithfield, London NIGEL WIGGLESWORTH Twin Farms, USA NIGEL -
The October 2019 the from the HEADMASTER
The October 2019 The FROM THE HEADMASTER Edited by Stephen Wallace Dear reader, Editorial Team Alexandra Acton Now in its fifteenth edition,The Bradfieldian has been in existence since last year’s Helen Bebbington Upper Sixth joined the College. The magazine was conceived as a single publication Mark Etherington to bring together news of the whole Bradfield community. Like our leavers, it has Roger Keeley changed in style, grown in confidence, widened a little in girth and developed a Alistair MacEwan distinct voice over the last five years. William Oates Balancing the competing enthusiasms of a broad readership and conveying the Photography by spirit of a vibrant community whilst faithfully recording its many achievements is a William Oates significant challenge. Under the wise guidance of Alex Acton (Senior Deputy Head, Stephen Wallace Admissions and Marketing) the founding Editor, Steve Wallace has done a superb Designed by job with support from many colleagues. I hope that readers will agree that The Hyperbole Design & Marketing Bradfieldian has come to reflect the diverse, inclusive and forward-looking school for whose pupils, staff, alumni and friends it is destined. Printing and Distribution by The Lavenham Press As can be read inside, I spoke at Commemoration of the development of resumé and eulogy virtues. The rest of this magazine testifies eloquently to the manner in Published by which Bradfieldians past and present continue to do just that over their time in the Bradfield College College and thereafter. Bradfield, Berkshire, RG7 6AU Alongside news of the summer term, feature articles describe our new admissions Website process and an enhanced programme of professional development. -
November 2012 Monte-Carlo SBM
240 chefs and 300 Michelin stars- an international celebration of the 25 anniversary of Le Louis XV – Alain Ducasse 16 th ,17 th and 18 th of November 2012 Monte-Carlo SBM www.aducasse-25anslouisxv.com 1 PRESS KIT Monaco, November 2012 SUMMARY EDITORIAL p.3 A UNIQUE SUMMIT MEETING p.4 300 STARS AND 240 CHEFS FOR A UNIQUE GATHERING p.4 AN EPHEMERAL MEDITERRANEAN MARKET PLACE, A HIGHLIGHT OF THE EVENT. P.7 THE ALPHABET OF THE 100 MEDITERRANEAN PRODUCTS p.7 A MEETING BETWEEN THE LEADING CHEFS OF THE WORLD & MEDITERRANEAN PRODUCE p.8 LE LOUIS XV- ALAIN DUCASSE p.11 MONTE CARLO SBM p.15 THE PARTNERS OF THE EXCEPTIONAL ANNIVERSARY CELEBRATION p.16 INFORMATION AND MEDIA CONTACTS p.18 2 PRESS KIT Monaco, November 2012 EDITORIAL « My centre of gravity remains and will always be cooking. I am thus a happy cook! My inspiration comes from a combination of the Southwest of France, where I grew up and from the Mediterranean, which seduced me from a young age. But I also remain a curious cook. My roots carry me but do not hold me down. My arrival in Monaco was a magical and momentous moment in my life. It is on this rock, nestled between France and Italy that I encountered my Riviera. I know today that this land was my destiny. All my cooking is inspired from this area that sings sunlight. From it, I draw strength and truth. « Riviera »: the word alone echoes a certain invitation to dolce farniente. However, the Riviera is a land of farmers and breeders who, historically, have toiled to bring abundance from an arid land. -
Auszug Aus Der Internationalen Referenzliste
VINOJET™ Worldwide No.1 Auszug aus der internationalen Referenzliste Dezember 2012 - weltweit über 35’000 Kunden Introduction We have over 17 years experience developing ‘professional wine by the glass service’ in a diverse range of UK and International on-trade operations and are now recognised as World leaders in the field of wine and Champagne preservation technology. Our customer list reads like an industry “who’s who” and includes the finest restaurants, hotels and bars, as well as globally renowned bar, pub and hotel chains. We are also pleased and extremely proud to count the three largest wine suppliers/makers in the World as ‘Le Verre de Vin’ distributors (Moët-Hennessy, Fosters and Constellation Brands). As closely as we can tell, there are now over 35,000 outlets using Le Verre de Vin in more than 70 countries around the world. The list that follows is by no means exhaustive and is intended simply to demonstrate the diversity of outlets, which benefit from using the system. If you would like to contact a user directly, please allow us to extend the usual courtesy of forewarning the customer concerned. Contents The list is separated into the following regions. Each section is then further broken down by country and type of operation i.e restaurants, wine makers, hotels etc. Europe Austria 5 Star Hotels Hotels Schloss Fuschl, Salzburg Robinson Select Alpenrose Zürs Hotel Schloss Velden Velden Hotel Travel Charme Pertisau Hotel Klosterbräu Seefeld Restaurants Restaurant Kuchelmasterei Wien Hospiz Alm, St Christoph Robinson Club -
London 1974-2015 Star History
MICHELIN GUIDE STAR HISTORY 2015-1974: LONDON A-E District Establishment 2015 2014 2013 2012 2011 2010 2009 2008 2007 2006 2005 2004 2003 2002 2001 2000 1999 1998 1997 1996 1995 1994 1993 1992 1991 1990 1989 1988 1987 1986 1985 1984 1983 1982 1981 1980 1979 1978 1977 1976 1975 1974 Battersea Cavaliers Battersea Chez Nico (moved to Reading) Battersea L'Arlequin Bayswater & Maida Vale Assaggi Barnet Le Connaisseur Belgravia Amaya Belgravia Ametsa with Arzak Instruction (at the Halkin H.) Belgravia Apsleys (at the Lanesborough H.) Belgravia La Tante Claire (at Berkeley H.) (moved from Chelsea) Belgravia Pétrus (moved from St James's) Belgravia Marcus Wareing at The Berkeley (formerly Pétrus) Belgravia The Halkin (Stefano Cavallini) Belgravia Nahm (at The Halkin H.) Belgravia Zafferano Bromley Chapter One Camden Dabbous Camden Kitchen Table at Bubbledogs Camden Pied à Terre Camden Hakkasan Hanway Place Camden High Holborn Chelsea Aubergine Chelsea Canteen Chelsea The Capital Restaurant Chelsea Chavot Chelsea Chelsea Room - Carlton Tower Chelsea Fulham Road Chelsea Gordon Ramsay Chelsea Le Gavroche (moved to Mayfair) Chelsea La Tante Claire (moved to Belgravia) Chelsea Ma Cuisine Chelsea Medlar Chelsea La Noisette Chelsea Outlaw's at the Capital (at the Capital H.) Chelsea Poissonnerie de l'Avenue Chelsea Rasoi Chelsea The Canteen Chelsea Tom Aikens Chelsea Waltons Chelsea Zaika (moved to Kensington) City Of London 1 Lombard Street (Restaurant) City Of London City Rhodes City Of London City Social City Of London Club Gascon City Of London Le -
London Food Guide: 2
A Short Guide To London Restaurants By Kit Hume, Rob Hume, and Judy Milhous 15th Edition Revised July 2009 What follows was originally written in 1984 after a year’s sabbatical in London. It has been revised every couple of years since then, reflecting our experience dining out several times a week during a sabbatical from August 1990 to August 1991, half a year in 1995, sabbaticals in 1997-98 and 2004-05, and numerous short visits in the intervening years. The basic organization of this guide is geographical. Some of the restaurants are new to this edition; others have been in since the original 1984 edition, and have been revisited with pleasure every year since then. We retain a few places we have not visited recently because friends have enjoyed them and The Good Food Guide continues to rate them highly. If you look for an old favorite from our previous guides and no longer find it listed, it has probably perished. Rodos closed in the spring of 2003: second generation owners failed to keep it viable. Poons is no more. We still sigh over both those extinctions. Note that Chez Nico and La Tante Claire passed into memory when their chefs retired. Prices are given in current British pounds, the £ being worth roughly $1.65 at the time of writing. London continues to be a fantastic place to eat out, but inflation and the mediocre exchange rate have made it less of a bargain. One of the best buys in London is still Indian food. If you are unfamiliar with this cuisine (and Indian menus can be dauntingly unhelpful), see the Appendix for some basic definitions and explanations. -
Audience With
Audience with... IN ASSOCIATION WITH The NEW CCS 2016/17 CATALOGUE New Request yours today! Visit: www.chefs.net CALL US TODAY ON 0808 1001 777 or Email: [email protected] C ontents Philip howard 04 Angela Hartnett 08 Tom Kerridge 12 Simon Rogan 18 IN ASSOCIATION WITH Audience with... Philip Howard T ogether with CCS, The Caterer invited chef-restaurateur Phil Howard to be interviewed by its editor Amanda Afiya and to share his invaluable experience with 50 young chefs. Janie Manzoori-Stamford reports ext year, the Square restaurant in London’s Mayfair will celebrate its 25th Nbirthday. Reaching such a milestone is an accomplishment in any industry, but even more so when you consider that Philip Howard had only three years’ experience when he was made head chef and that the restaurant has retained two Michelin stars since 1998. It’s an achievement that countless chefs would love to emulate, though it wasn’t always plain sailing for the chef. Howard, who battled a cocaine addic- tion during the Square’s infancy, is the first to admit that it has been years of hard work, sacrifices and ups and downs. “But on the other hand, it has given me a life beyond my wildest dreams. I might have had some shit days, but I’ve never had a boring day,” he says. With a larger-than-most dining room, the Square, in its current home [it relocated from St James’s in 1996] boasts a lively atmosphere that eschews any pretensions to be a hushed temple of gastronomy. -
Past Aae Winners
PAST AAE WINNERS ANNUAL AWARDS OF EXCELLENCE (AAE) (Formerly Commis Chef of the Year) * denotes overall winner in category (not applicable from 1989 – 1994) 1988 – 1991 Under the Chairmanship of Keith Podmore 1988 KITCHEN SERVICE Richard Neat* Le Manoir aux Quat’Saisons Philippe Simon* Le Gavroche Ricky Perrin Claridges André Brandt Hotel Intercontinental Richard Stuart The Garrick Club Bruno Derbis Le Gavroche David O’Brien 90 Park Lane PASTRY James Humphrey* Hotel Intercontinental Nigel Cook The Dorchester Matthew Hardy The Britannia Hotel David Rollings Hyatt Carlton Tower Peter Weber The Savoy 1989 KITCHEN SERVICE Stephen Duffield Imperial Hotel Angelo Casu Imperial Hotel, Torquay Donna Horlock The Waterside Inne Mathius Demuth The Inn on the Park Wayne Tapsfield Shoppenhanger Manor Bertrand Dussurget Hotel Intercontinental Michael Newton-Young Le Gavroche PASTRY Jean Francois Perrin The Connaught Claire Clark Sutherlands Restaurant Lionel Sautonie The Connaught Valerie Latchman Nadell Patisserie Allyson Scott Brown’s Hotel 1990 KITCHEN SERVICE Christophe Bouillault Brown’s Hotel Maurizio Ciurli 90 Park Lane David McCann The Connaught Nigel Coles Royal Crescent Hotel, Bath Nicaise Makosso The Compleat Angler Hotel PASTRY Andrew Morgan Lombard Room, Birmingham John Mundell Mosimann’s Robert Nikaj The Connaught Lynette Hart London Clubs Ltd Catherine Lock Nadell Patisserie Nicholas Patterson Royal Garden Hotel Deborah Sherman Hyatt Carlton Hotel 1991 KITCHEN SERVICE Donovan Cooke The Waterside Inn Ludovic Butin The Connaught Ben Denny The Connaught Frederic Lebegue Bath Spa Hotel Jerome Ponchelle The Connaught Andrew Lee Chester International Suzanne Buxton Mayfair Hotel Vito Scaduto Bath Spa Hotel Gary Walker Claridge’s PASTRY Paul Sims Imperial Hotel, Torquay Steven Chamberlain Steels Aviation Martin Chiffers Hyatt Carlton Tower Jacqueline Smith Hyatt Carlton Tower 1992 – 1993 Under the Chairmanship of Brian J. -
Culinary Arts Food & Beverage Lifestyle
Inaugural Issue Winter 2006 culinary arts food & beverage lifestyle Hotel Openings page1-2 MOHKG: The legend has reopened MOPRG: MOnastery Chronicle Amenties page3 Bang - for your buck! Just how much is your amenity worth? Christoph Zbinden Group Director of Food & Beverage Mandarin Oriental contents Product Innovation page4 Culinary Events page11-12 Mix and Match Indian time at - Creating a great mood for banquets Mandarin Oriental Hotel du Rhône, Geneva Contributing Calories page5-8 Grace Chan Food & Beverage Market Concept Analyst Mandarin Oriental Heston Blumenthal Interview Junior can cook at David Nicholls Executive Chef & Food & Beverage Director Mandarin Oriental, Kuala Lumpur Mandarin Oriental Hyde Park, London Peter Davies Food & Beverage Manager Mandarin Oriental, Kuala Lumpur Design page9-10 Successful Design Definitely a Team Effort Food Trends page13-14 Patrick Lawrence Group Director of Design Spa cuisine: boring no more! Mandarin Oriental Beverages page15-16 The fine art of bartending Restaurant Review page17 A vegetarian in the land of carnivores Gregoire Simonin Group Culinary Project Design Manager Mandarin Oriental LQE Story page18 Smooth functioning in London About MOHG page19-20 “TOO MUCH IS NEVER ENOUGH" Top Financials MORRIS LAPIDUS - VISIONARY MID-CENTURY ICON OF ARCHITECTURE Awards Focus Press Quote Hotel Openings MOHKG The legend has reopened EAM Food & Beverage: Mr. Paul Jackson Executive Chef: Mr. Sean Oconnell Nine months to the day since it closed for a comprehensive US$140 million renovation program, the legendary Mandarin Oriental, Hong Kong reopened its doors on September 28, 2006. Since its debut in 1963, the hotel has consistently set standards for service in Asia and Mandarin Oriental, Hong Kong is set to continue its position as one of the world’s legendary hotels. -
Official Results 2013/14
Powered by OFFICIAL RESULTS 2013/14 Top 20 CoolBrands BRAND CATEGORY Apple 1 Technology - General Aston Martin 2 Automotive Rolex 3 Fashion - Accessories, Jewellery & Watches Nike 4 Sportswear & Equipment Glastonbury 5 Attractions & The Arts - Events YouTube 6 Music & Movie Streaming Google 7 Media - Networks, Platforms & Providers Twitter 8 Social Media Virgin Atlantic 9 Travel - General Ray-Ban 10 Fashion - Accessories, Jewellery & Watches Mercedes-Benz 11 Automotive Bang & Olufsen 12 Technology - Audio Chanel 13 Fashion - Clothing Prada 14 Fashion - Clothing adidas 15 Sportswear & Equipment BBC iPlayer 16 Music & Movie Streaming Sony 17 Technology - General Sony Music 18 Media - Production Alexander McQueen 19 Fashion - Clothing Spotify 20 Music & Movie Streaming Category Winners BRAND CATEGORY Glastonbury Attractions & The Arts - Events Royal Albert Hall Attractions & The Arts - General Aston Martin Automotive London Fields Brewery Drinks - Ale Guinness Drinks - Beer Dom Pérignon Drinks - Champagne & Sparkling Wine Orchard Pig Drinks - Cider Twinings Drinks - Coffee & Tea Vita Coco Drinks - Soft Drinks Pimm's Drinks - Spirits (Aperitif / Flavoured) Courvoisier Drinks - Spirits (Brandy) Bombay Sapphire Drinks - Spirits (Gin) Sailor Jerry Drinks - Spirits (Rum / Cane) Patrón Tequila Drinks - Spirits (Tequila) Grey Goose Drinks - Spirits (Vodka) Jack Daniel's Drinks - Spirits (Whisky) S.Pellegrino Drinks - Water Rolex Fashion - Accessories, Jewellery & Watches Chanel Fashion - Clothing Christian Louboutin Fashion - Footwear Agent Provocateur -
A Full List of Members Is Available Here
Honorary Academicians Willy B.G Bauer OBE FIH MI - Founder, Gold Service Scholarship Christopher Cowdray FIH MI - Chief Executive, The Dorchester Collection Richard Edmonds - Retired Secretary of Boodle's Rowland Foote FRSA LCG FE - Quality Management Services Edward Griffiths CVO FIH - Chairman, Searcys & Portico Graham K L Jeffrey - International Hotel Consultant, Former Vice President and General Manager, Willard InterContinental Hotel Ronald F Jones OBE Hon D Univ FIH MI - Retired Director & General Manager, Claridge’s; Partner, Salute; Director, Dormy House Hotel George Kennedy CBE - Former CEO, The Royal Automobile Club Thomas Kochs - Managing Director, Corinthia Hotel London Dr Nico Ladenis Peter Lederer CBE FIH MI - Previously Chairman, The Gleneagles Hotel Professor Ray Linforth - Vice-Chancellor & Principal, University College Birmingham Anton Mosimann OBE DL OMA - Chairman, Mosimann’s Harry Murray MBE FIH MI - Chairman, Lucknam Park Hotel & Spa Ramon Pajares OBE FIH MI - Previously Managing Director, The Savoy Group of Hotels and Restaurants Duncan Palmer CMA FIH MI - Managing Director, The Murray Beverley Puxley MBA FIH FCA - Retired former Head of Hotel Catering & Tourism Studies, Westminster Kingsway College Christopher Rouse FIH MI - Consultant to Hotel/Leisure Industry; Former Director/General Manager, Turnberry Hotel Michael Shepherd FHI MI - General Manager, London Hilton Park Lane Martin Skan - Retired Owner, Chewton Glen Hotel Dagmar Woodward FIH MI - General Manager, Jumeirah Frankfurt Paolo Zago - Retired Managing -
World's Top Restaurants
world’s TOP RESTAURANTS In association with: INTRODUCTION GÂTEAU DE PIGNONS DE PIN GRILLE, THE FRENCH LAUNDRY rom molecular gastronomy to the classic coq au vin, elite and dining in style. By gathering your views, we discovered F dining is one of the biggest joys of a private jet lifestyle. It is where high net worth individuals have been eating in the past in this spirit that we present Elite Traveler’s guide to the World’s year, and which places have wowed you. Top Restaurants. We continue to welcome your feedback, whether it’s a nod of Across the globe, the standard of restaurants is ever on the up, approval or table-thumping disgust—your comments will help with big name chefs stealing headlines, fighting for awards and shape future editions of the guide. To submit your views on any changing the way we think about food. It’s an exciting time to of the restaurants featured, or to suggest a venue for inclusion, unfurl a napkin, and our expectations as diners have never please email us at [email protected] and make your been higher. voice heard. Our guide features 100 restaurants loved not just by the critics, We’ve certainly enjoyed compiling the guide, and we hope you but by the wealthy elite who spend their lives traveling the world enjoy reading it. MILK FED VEAL, DANIEL © T.SCHAUER LINEA, USA LINEA, A HEASANT AT AT HEASANT P BANOFEE, PER SE N THE COVER: COVER: THE N O In association with: ELITE TRAveler | world’s top restAURANTS www.elitetraveler.com 2 TOP 100 1 RADISH RAVIOLI OF OYSTER , THE FAT DUCK ALINEA © DOMINIC DAVIES Chef / Owner: Grant Achatz Chef de Cuisine: Dave Beran General Manager and Wine Director: Joseph Catterson Phone: +1 312 867 0110 Email: [email protected] Address: 1723 North Halsted, Chicago, Illinois, 60614, USA Website: www.alinea-restaurant.com Cuisine: Contemporary American The worthy recipient of a host of accolades, Alinea’s reputation speaks for itself.