[email protected] New in town: Novikov 020 7479 6959 Against the trend but still fashionable Dine __________ ondon restaurant trends have gone Lthrough a radical change recently. Simple, elcome to the latest issue of For this month’s feature we turn our no-nonsense food and no-reservation venues WDine. attention to the Taste of London now dominate the attention of food lovers and restaurant festival in June. Ten Group appeal to those who previously avoided opu- Spring’s here and London is now in full is holding an exclusive event for 60 lent fine dining. Bucking the current thinking, swing, preparing for the big events of lucky guests who wish to meet five of however, renowned Russian restaurateur Arkady 2012 – the Queen’s Diamond Jubilee London’s top chefs, including Michel Novikov has injected some glamour and luxury back and the Olympics. The restaurant Roux Jr and Jacob Kennedy, and into the capital, expanding his empire of more than 50 restaurants with newly opened Novikov. scene is bursting with new openings, sample a tasting menu from them. trends are changing and everyone Call Dining Club on 0207 479 6959 This is Arkady’s first venture outside of Russia. As one of the leading cit- is eagerly anticipating the buzz and for more details. ies on the restaurant circuit, it is no surprise that he chose London as the commotion of what summer will base from which to catapult his brand’s European expansion. Located on bring. Finally, a second home counties the site originally offered to Hakkasan Mayfair in 2010 (who turned it down restaurant brings us Tom Kerridge for due to its imposing size), Novikov features pan-Asian and Italian restaurants The past six months have seen many the Chef’s CV. We discover why the under one roof, both seating more than 100 diners, as well as a lounge bar. restaurants opening with a more owner and head chef of two-Michelin- The venue stands proudly opposite the popular and well-established Nobu casual and relaxed approach to food. starred gastropub The Hand & Flowers Berkeley, showing Arkady’s confidence in his hip and modern restaurant. In our capital city, however, we still chose Marlow as the location for his need glamour, so what better New in first restaurant and what his favourite Arkady has more than 30 stand-alone family and fine dining restaurants, showcasing 18 types of cuisine, as well as five chain restaurants, supermar- Town venue to talk about than one dish on the menu is. kets, florists and a farm. His 20 years of experience in the industry allows that breaks the trend and approaches him to concentrate on the details of each venture and Asian Restaurant is London head on – Novikov. We Your latest feedback can also be no exception. He prides himself on offering something unique in every one, discover why Arkady Novikov chose found dotted throughout the issue. so the London branch is like nothing he has created before. The striking, the city for his first international We always welcome your comments distinctive design incorporates light wood furniture, low golden lighting and venture. about the Dining Club service and a glass-fronted open kitchen. Arkady evokes a sense of Asia using orchids, restaurants, and love to discuss what bamboo and a market stall display of colourful seafood and baskets brim- Getting a table at The Fat Duck you are passionate about as fellow ming with fresh vegetables. These can be hand-picked for your meal or remains as difficult as ever, but with food lovers, so keep bought to take home and prepare yourself. a new online animation experience on contacting us. set to entice guests in the lead-up to The team and I A focus on fresh ingredients is evident in dishes such as delicate sea bass sashimi, hearty dressed Dorset crab with spicy massago gratin and Malay- their visit, we thought it was time to hope you enjoy style king crab in Penang sauce. Beef and foie gras dumplings are a more discuss why it continues to be Britain’s reading this indulgent luxury that are drawing guests back more than once. most iconic restaurant. Only those issue of Dine. lucky enough to obtain a booking Novikov has entered the competitive arena of London with confidence. can enjoy the teaser, so contact us Pippa and the While many new restaurants reflect a direction towards casual US dining for help making a reservation. Dining Club team and South American cuisine, such as Burger & Lobster and Meat Liquor, Arkady has translated his restaurant model from Russia to London with a glamorous venue that’s one of the most talked-about openings of the mo- [email protected] 020 7479 6959 Icon: The Fat Duck ‘The Fat Duck is the type of restaurant you may only ever eat in once,’ explains How to generate excitement through Heston, and he does not want the Members’ feedback: excitement to stop at that. ‘I wanted to the senses Dinner by Heston __________ create that almost childlike feeling of anticipation beforehand.’ To achieve Blumenthal n unassuming, discreet wooden this he has introduced an online __________ door opens inches from the animated experience called ‘Like A It was very enjoyable. main road in Bray into a low- a kid in a sweet shop’, narrated by Wonderful food, good ceilinged converted cottage. Simple John Hurt and exclusive to those who wines and a lively table designs and plain white walls have made a reservation. By allowing atmosphere. Thanks a lined with obscure yet oddly calming guests to enter a secret world before lot for your service. modern art give no hint of the three- they get to the restaurant, it provides Michelin-starred kitchen inside. Yet them with an impressionistic view of within these walls lies 2005’s number one the menu and evokes each guest’s own restaurant in the world. In 2012, The Fat Duck is childhood memories of excitement, still in the top five San Pellegrino 50 Best Restaurants discovery and expectation. and remains an iconic venue in the UK. Even though there Chef-owner Heston Blumenthal wanted to call the restaurant something are only 13 tables Emotional and that would reflect the nearby river in Bray and while many names were in the restaurant, sensory memory discussed it was ‘The Fat Duck’ that stuck. For Heston, however, it is not just Heston continues the name, the food or the service that is important to the restaurant; it is to evolve and develop his also the excitement, from the moment the reservation is made to the point Pre-dining Dining product. The when you finish your 14-course tasting menu. Heston believes that this can experience experience be generated through a specific tool – emotional and sensory memory. sweet shop metaphor Heston says: ‘Smell is an important sensory encourages tool, allowing the customer to use a guests to join Like a kid in a Sounds of Story book - Alice much more creative way of building him on his sweet shop the Sea dish in Wonderland | Our top five up anticipation,’ and story-telling is journey of Pocket Watch dish most booked a similar device. Each dish has an excitement. __________ individual meaning behind it and Those lucky is constantly evolving. The menu enough Interactive animated to give the online reservation 1. Novikov never completely changes, but Taste Sound as new ideas are developed in requested four experience 2. Dinner by Heston Blumenthal the laboratory, targeting sensory hours of their 3. Hakkasan Mayfair elements, dishes will progress. life over to his 4. 34 An impressive 1,875 different all-encompassing experience will Excitement 5. Zuma ingredients are used to create the whole menu and the detail involved undoubtedly leave in each component of the dish aims to sharing his enthusiasm for trigger a new sense. the iconic Fat Duck restaurant. [email protected] 020 7479 6959 Focus on: Taste of London The evening includes: Which celebrity chef is cooking dinner • Private enclosure for up to 60 guests in the Secret Garden for you? __________ • Champagne reception f you have always dreamed about • Cocktail demonstration and two signature cocktails prepared by award- Imeeting your favourite chef or winning bar tender Erik Lorincz from The Savoy hotel want to sample Michelin-starred dishes prepared right in front of you, • Five-course tasting menu, prepared and presented by the below chefs: lifestyle concierge has arranged an • Jacob Kenedy – of Bocca di Lupo exclusive opportunity for members to • Michel Roux Jr – of Le Gavroche experience these things at the Taste of • Gary Rhodes – of Rhodes 24 London festival 2012. Contact Dining Club • Tong Chee Hwee – of Yauatcha to find out more. • Jérôme Tauvron – of Meursault Taste of London is the world’s greatest pop-up • Individual table visits from four of the above chefs restaurant festival. Featuring spectacular live demonstrations, master classes, cookery classes and book signings, restaurants and chefs from around • Auction in aid of Macmillan Cancer Support London bring a range of culinary delights to Regent’s Park at the end of June. • Complimentary bar Ten Group is hosting an exclusive evening on Friday 22 June, from 5.30pm to 9.30pm, for up to 60 guests in a private enclosure in the luxurious Secret • £20 worth of Crowns (event currency) per guest Garden area at the Taste of London festival. • Access to all other areas of the event After a champagne reception, prepare to be wowed by a cocktail demonstration and tasting session from the masterful Erik Lorincz, of the • Complimentary Taste of London recipe book acclaimed American Bar at The Savoy hotel, and winner of the International Bartender award in 2011.