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Ristorante Semplice, London

Friday, October 1st, 2010

There are few restaurants in London I would feel confident branding with the official stamp of…

Perfection.

Persnickety critics often take the slightest inconsistency in the service, a dropped fork, or mildly over-salted dish as ammunition to shame a dining establishment, steering future patrons away in droves.

Awarded one Michelin star in 2009, and voted the Best Value Set Lunch Award by Tatler Magazine in 2009, Ristorante Semplice is the Italian restaurant in Mayfair for diners who appreciate authentic, and at the same time, daringly inventive Italian.

Marco Torri, the head chef who was formerly at the highly-regarded Locanda Locatelli, is the driving force behind this just-off-Bond Street, culinary perla. Dishes include home-made egg sedanini pasta with venison ragout and cavolo nero sauce; trofie (pasta) served with half a lobster and peas.

In addition – and unique to Ristorante Semplice – is a trolley filled with a gorgeous selection of Italian cheeses served with a medley of home-made (of course) preserves. An impressive 80% of Ristorante Semplice’s ingredients are sourced directly from Italy, as is their wine list.

My guest and I were treated to a special chef’s menu with wines paired to the chef’s selection. The succession of small plates beheld what could only be described as interactive pieces of gastrononmic art; the visual being equally as impressive as the tastes and smells. The aroma of summerblack truffles descended into the dining room like her majesty, parading through the swinging doors of the kitchen, transporting me to a dense enchanted forest just after a morning rain.

My recommendations: a salad of diver-caught Scottish scallops, pickled ginger and “faux” pink pepper from Peru served with a divine 2008 Gavi di Gavi I Moncalvi Vigna di Rovereto – and for the main courses – Taliatelle pasta with fresh broadbeans and summerblack truffles; and wild turbot served with sautéed spinach, cherry tomatoes, capers, Cerignola and Gaeta olives and basil with a glass of perfectly balanced Franciacorta Bianco Bonomi Castellino 2009.

The staff are quite formal and extremely attentive, which for some reason did not annoy or intimidate my guest and I, perhaps because we expected this to be the case. What they were – above anything else – was extremely well-informed. While the wait staff at certain restaurants can blast your hair back with the all too familiar ‘I’m only here for the money’ scowl – the staff at Semplice appeared genuinely interested in what they were serving, where the foods and wine were sourced from and how they were prepared. There was only one collective emotion emanating from the staff: pride – and rightly so.

Simply perfection.

To make reservations please call +44 (0) 207 495 1509 or alternatively email info@ristorantesemplice.com.


Highlights of London Fashion Week S/S 2011

Tuesday, September 21st, 2010

LONDON FASHION WEEK UPDATE:

Friday 17th: Caroline Charles Spring/Summer 2011 at the BFC Show Space

This classic collection is reminiscent of luxurious ladieswear from Caroline Charles’ first foray into fashion 47 years ago. With a flair for complimenting and emphasising the feminine physique, her stunning demure skirt lengths and high waistlines evoke an elegance which is fast becoming a rarity these days. The hits: lady-like jackets, voluminous skirts and corset-waisted dresses in a cheery array of 50s prints, florals, the eternal animal print, and silks with sequined embellishments.

Accessories: over-sized hats, pearls and elbow-length gloves. Charles went back to the genesis of her career, designing refined, lady-like creations that will have us pre-ordering her collection in droves.

Saturday 18th: Twenty8Twelve Spring/Summer 2011 at Modus Publicity, Heddon Street

Sienna and Savannah Miller’s highly anticipated S/S11 show for Twenty8Twelve is a sibling’s collaboration, bringing together Savannah’s fab eye for eloquent fashion with Sienna’s cutting-edge sartorial instinct; a recipe that simmers somewhere between boho-rock-goddess and postmodern classics.

It was refreshing to see the models actually smiling and sporting tousled tresses with that gypsy thing going on – now synonymous with Sienna’s own much-lauded personal style. The 1950s Mexican-inspired collection was simple, wearable, and playful; think rolled-up shorts, ruffled skirts, and brassy summer dresses in colourful, bold fabrics and denim. Add a pair of shades and the sisters’ summer-loving carefree vibe and the look is complete.

Sunday 19th: Jasper Conran Spring/Summer 2011 at the BFC tent at Somerset House

A true veteran on the London fashion scene, Jasper Conran threw us a soft feminine curve-ball in his highly anticipated S/S11 collection.

Onlookers were not disappointed with Conran’s elegant sundresses and naval tailoring, using sleek pale silks and translucent florals over bandeau dresses. Colours ranged from understated pastels to more vibrant oranges and greens, bold prints, and adventurous gingham checked dresses. The gauzy, floppy-style hats were there too, as the models strolled the catwalk with ease in plimsolls – a nod to comfortable cool. Then came the 1950s movie-star/English seaside feel: sheer white dress with horizontal orange zigzag stripes intimating that Jasper is veering in a new, albeit classic, direction.

Monday 20th: Paul Smith Spring/Summer 2011

Timeless chic with a trademark twist. Smith’s signature and S/S11 was no exception. Mannish cropped and rolled trousers of cotton and silk, in shades rolling from green to purple; the whole collection partly-inspired by Jimi Hendrix in London at the height of his stardom; an homage to the legend on the 40th anniversary of his death.

Masculine tailoring transformed into more feminine shapes and carried through to polka dot waistcoats and cravats; lengthened boyish shirts and skirts formed playsuits. The items to purchase: a sheer chiffon polka dot blouse and printed perspex kitten heels.


BVLGARI in Bali

Wednesday, September 8th, 2010

Natural lava and Palimanan stone make up the garden and interior walls, refined Bangkiray hardwood and hand-cut volcanic stones for the interior and exteriors of the villas; green-colored Subakumi stone clad the outdoor showers, plunge and swimming pools. Local artists and designers fashioned the furniture and accessories in collaboration with BVLGARI and Antonio Citterio & Partners.

The BVLGARI Resort in Bali is nestled majestically 150 metres above the shore of the Jimbaran Peninsula, close to the Temple of Uluwatu. The resort bears the resemblance to a charming hilltop village. Well, perhaps I should rephrase: an extremely chic and flawlessly designed hilltop village with 59 private villas, restaurants, a seaside bar, spacious spa and a sublime curving infinity pool – all crafted of indigenously sourced materials, lovingly transformed into a resort that is contemporary, inspired, secluded and sophisticated.

An inclined glass elevator descends the cliff face transporting guests to the white sands of the 1.5 kilometre long beach below. You’d be forgiven for thinking that you’d stumbled into a parallel universe (call it heaven if you like) where the visual perfection of mother nature’s sheer magnificence offers any manner of painterly evening skies, an eternity of sea, rich green foliage, and stretches and ribbons of sand.

Each villa is decorated with Balinese antique pieces of art and features Bang and Olufsen audio and visual systems. Every single detail reflects and celebrates the splendour of blending modern innovation with organic resourcefulness.

All accommodation at the BVLGARI Resort offers an extensive range of amenities and butler services to cater to their guest’s every need.

For further information, please visit: www.bulgarihotels.com


Food Philosophy

Friday, September 3rd, 2010

Neil Wager, Executive Chef of North Island in the Indian Ocean, Seychelles, claims he has the best chef job in the world. With 20 years of experience working in 6 out of 7 continents, in some of the top kitchens around the globe, he recently returned to paradise.

“I feel I’ve come home. As soon as I stepped off the boat, I knew I had come back to where I should be cooking and creating. Since my departure to the UK in 2008, I became more involved in the business side of the culinary world and I can’t say enough how delighted I am to be back in the kitchen.

The most amazing thing about North Island is the tranquility it brings out of you and the way it gently suggests you use what you find around you in your cooking. I’ve been building a repertoire of ideas and experiences, like opening a Pintxo bar and thinking on my feet what dishes to make out of the abundance of fresh local ingredients.

The purity of the sea here is unique to this region, which has inspired us to create our own sea salts that we use for flavouring in the cooking process. We smoke our own fish and use vegetables from our garden; the chefs here nurture and care for their produce every day. We consider Creole history and utilise spicy island ingredients – of course that includes any number of chills varieties!

In line with our Island’s ethos of a refined experience balanced with nature, I am looking to reflect this philosophy by balancing the natural gifts of sea, land, flora, smell, beauty and calmness with hints of fusion.

We want guests to leave North Island with the memory of walking with either myself or Vincent (our gardener), discovering the true beauty of what nature has so generously provided. Join us as we walk to West Beach and pick Indian Mulberries; grab a Natchi from the tree and eat as we walk and discuss your culinary interests, likes and dislikes.

Our ‘any menu, any venue, any time’ concept is progressing to the next level of development. I sit and engage with the guests to draw upon their individual preferences, incorporating them into each dish. This is a unique concept in food preparation and we hope North Island will set the precedent for this type of culinary experience, inspiring the rest of the world.

We aim to achieve the highest standards and quality equal to those of internationally acclaimed restaurants. My aim is not only to be the best kitchen in the Seychelles, but recognised globally for our Island food philosophy.

We are in the conservation business and the Island is a gift to us all. We make every effort to minimise our energy use in the kitchen, reducing our carbon footprint by utilising all we have here – this means relying on few non-indigenous ingredients as possible. Not only can we feel good about we do as far as sustainability – it pushes us to test the boundaries of creativity in our cooking.”

(Another Chef comes in and whispers something to Chef Neil)

“Apologies, I hope you will excuse me! I’ve just been asked to head back to the garden and pick some fruits for a special honeymoon couple. Lots of passion fruit!”

North Island recently introduced a Chef Exchange program bringing in chefs from Melbourne Australia, London, St. Lucia, Spain, Tokyo Japan and Argentina, to name a few.

PO Box 1176
Victoria, Mahé, Seychelles

Telephone: +248 293 100
Facsimile: +248 293 150

email: info@north-island.com
http://www.north-island.com/


A Star Attraction

Monday, August 16th, 2010

I would liken The May Fair Hotel to an elegant woman who seduces not by overt flirtation or conceit but rather by a quiet and self assured sophistication; think Isabella Rossellini or Aishwarya Rai. Ultimately, what I find most appealing about the May Fair is that it continues to attract a loyal and highly discerning clientele simply by being itself: an up-market and chic but pleasantly understated collection of rooms, a spa, restaurant and bar that seem to draw inspiration from – and therefore compliment – the neighborhood in which they are situated: London’s exclusive Mayfair District. A stone’s throw from the designer boutiques of Bond Street: Louis Vuitton, Hermes and Prada and fine jewelers like Cartier, Harry Winston and Asprey – it’s no wonder The May Fair continues to attract the crème of the international set – not to mention the A-list brigade, in droves.

On my recent stay there was a surprisingly well-mannered gaggle of teenage girls sitting outside on the pavement opposite the hotel in the evening, patiently (and quietly thankfully) awaiting the arrival of heartthrob/pinups/pop heavies JLS and The Saturdays – both bands guests at the hotel that evening. Meanwhile doormen were helping mothers usher prams through the front doors and onto the elevator, businessmen were making inquiries with the hotel concierge, a few young couples strolled around love-locked on a romantic weekend in the capital. All this to say, the reason the May Fair continues to be – year in, year out – one of the most popular hotels in London is that once you’ve stayed as a guest, you can not help but notice the consistency in aesthetic, amenities, service – in sum – harmony that transcends from the lobby to the rooms, into the spa, and downstairs into May Fair’s restaurant. There is no aspect of the hotel that delivers anything less than the very best.

The colour palette of the rooms – rich café au laits, caramels, sands and chocolates – immediately massages the eyes into a calm and relaxed submission. The use of textiles like faux-matte crocodile leather on the headboard and velvety chenille pillows, lend warmth and definition to the aforementioned earth tones. With all essential mod-cons: high definition Bang and Olfuson television, iPod dock, hi-speed internet connection – not to mention those blissful extras – rainforest shower and large freestanding bathtub – create the prefect respite after an afternoon of weaving up and down Bond Street.

While there are any number of excellent restaurants in the neighbourhood, including Nobu Berkeley Square directly adjacent, I would highly recommend dinner in the May Fair’s Amba Bar & Grill. My guest and I were deeply impressed by our starters of confit Scottish salmon, purple artichoke, horseradish cream and grapefruit dressing – and – seared scallops and whitebait with garlic mayonnaise and fennel and rhubarb salad. For mains, opt for the slow cooked rump of lamb or grilled sword fish with saffron rice and gazpacho sauce – or their divine artichoke ravioli for vegetarians.

My rating of The May Fair overall? Well, 5 stars of course.

The May Fair Hotel
Stratton Street,
London,
W1J 8LT,
United Kingdom

Tel – +44 (0)20 7769 4041

http://www.themayfairhotel.co.uk

Special Summer Offer!

Explore London’s popular parks this summer in style with Radisson Edwardian’s Bubbles & Berries picnic package. Available at all 12 London based Radisson Edwardian hotels, guests will receive a bottle of Prosecco, a punnet of strawberries and a luxury picnic blanket when staying between 23rd July and 5th September 2010. The package starts from as little as £80 per person, per night, based on two people sharing.

Within walking distance of all the capital’s key parkland, Radisson Edwardian hotels provide the perfect base for summer sightseeing. With bubbly & strawberries in hand, head to one of the famous Royal Parks – Hyde and St. James – from the Radisson Edwardian Hampshire, Mountbatten or Berkshire. Enjoy one of the fantastic theatrical works and concerts at Regent’s Park – just a short stroll from the Radisson Edwardian Grafton hotel – or for a secluded spot, choose from one of the many regency gardens, only moments from the Radisson Edwardian Bloomsbury Street, Kenilworth or Mountbatten hotels. If long, river walks are your outdoor pleasure, Radisson Edwardian New Providence Wharf provides an ideal base for a meander along the Thames. Just be sure to pick up your picnic package at reception.

Available between 23rd July and 5th September inclusive, this summer saving also offers 2 for 1 dining throughout all hotel restaurants.

To book or for further information, please visit www.radissonedwardian.com/summer

Terms & Conditions:

Package Includes:
• 2 for 1 dining
• Breakfast, max 2 person
• Inclusive of a bottle of Prosecco
• Strawberry punnet
• Luxury picnic blanket
• Inc VAT rates


Domaine Clarence Dillon

Tuesday, August 10th, 2010

Historical accounts of the now legendary Château Haut-Brion, tell of noblemen, artists, philosophers, musicians and writers in France in the 15th century – all from varying class and socioeconomic backgrounds – joining together to drink Haut-Brion; discussing what one can only imagine to be the politics of the day, a recent sporting event perhaps, fabric dying techniques, the solar system, the existence of God or of Gods. These informal gatherings allowed those from varied professions, skill-sets and birth rights to share their experiences over a few hearty goblets of wine.

Honouring this social tradition, the first ever luxury brand celebrates the 75th anniversary of its acquisition by Mr. Clarence Dillon, by hosting a series 8 extraordinary dinners in eight of the great cities. The guest list for each is an assemblage of some of the world’s most notable figures in politics, art, philanthropy, theatre, fashion, cinema, music, media, design, finance as well as the crème of aristocracy from across the globe.

The 8 cities visited include the following: Paris, London, New York, Los Angeles, Hong Kong, Shanghai, Tokyo and Moscow. These events will be held in prestigious locations with dinners prepared by 8 of the world’s most celebrated chefs.

The launch of the festivities started in May 2010 in Paris where seventy-five VIPs were invited to the International Diplomatic Academy, a fitting venue since Douglas Dillon, Clarence Dillon’s son, was a member of the Academy when he was the US ambassador in France in 1952.

I was fortunate to attend the London dinner, hosted by Prince Robert of Luxembourg, which took place in the grand dining room at Lancaster House under a glorious stained glass atrium. At two long parallel tables the guests were seated in various interpretations of black-tie, some in traditional silks and brocade while others opted for gothic Alexander McQueen and Avant-garde headpieces.

Seven of the finest Domaine Clarence Dillon wines were served, including Château Haut-Brion Blanc 1994, Château Haut-Brion 1961 and Clarendelle Amberwine 2003. These wines accompanied an exclusive menu of dishes designed to underline the exceptional character of Domaine Clarence Dillon’s wines. The Prince’s guests enjoyed Rillette of Wild Salmon, Ravioli of Pigeon, Herb Crusted Saddle of Lamb, with Brillat-Savarin cheesecake to end.

Today, Domaine Clarence Dillon, a family-owned company enjoys the unique privilege of producing four of the greatest wines in the world: two red wines and two white wines emanating from the prestigious estates of Château Haut-Brion and Château La Mission Haut-Brion.

They have recently developed a new brand structure in order to create a comprehensive collection of wines to be enjoyed on all occasions. All the back labels now bear the ‘Domaine Clarence Dillon’ seal of excellence, a proof of quality and a reference for wine connoisseurs all over the world.

The New York dinner took place on 12th July at the Metropolitan Museum of Art and notable guests included: former President Bill Clinton, designer Zac Posen, Mr. and Mrs. Christopher Forbes, Ms. Gillian Hearst, Lady Lillana Cavendish and Mr. Charlie Rose.

The next celebration dinners will be held in Shanghai on 18th October at the Peace Hotel, Hong Kong on 21st October at the Four Seasons and Tokyo on 27th October.

Los Angeles and Moscow dates and locations still to be decided.


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