The building was originally commissioned in 1921 by Wolseley Motors Limited for a showroom. The building features Venetian and Florentine detailing. The interior includes marble pillars, arches and stairways. The company however became bankrupt in 1926.Acquired by Barclays Bank it re-opened in April 1927 with the original architect William Curtis Green reemployed to create offices and a banking counter as well as designing furniture. The branch closed in 1999.A major restoration and renovation took place in 2003 and The Wolseley opened as a restaurant and shop in November 2003.
To dine at Le Louis XV in Monte Carlo’s Hotel de Paris is to step back into a time of old-fashioned luxury. Each feature in the dining room, from the crystal chandeliers to the portraits of courtesans that hang on the gilded walls, mirrors the opulence of Versailles. As the name of Alain Ducasse’s restaurant suggests, each of the 50 diners who come to the Louis XV for lunch or diner are given the royal treatment.The hands of the marble clocks around the dining room are all stopped at 12 to remind guests of the gastronomic pleasures that await them. No one at Le Louis XV is starved for choice. There are 18 types of bottled water available, 10 varieties of herbal tea on the fresh infusion trolley, and the Sommelier Noel Bajor offers 950 different wines.Despite this amazing variety and the lavish decor, the menu reflects what Ducasse calls the “essential” cuisine of the French Riviera. Head Chef Franck Cerutti creates each dish with great technique, but as a native of Nice he also knows how to utilise the simplicity of Mediterranean cuisine. Ducasse knew that Cerutti would be perfect at the helm of Le Louis XV because he has “olive oil running through his veins”.
Le Louis X
Hótel de Paris
Place du Casino,
T: +377 98 06 88 64
Picture yourself under sweet-scented mango trees, lounging in the latest in European outdoor furniture or perhaps flopped in one of the over-sized bean bags – The Backyard provides outdoor relation at its best.The 6,000 square foot paradise on level L enjoys a waterfall and water feature that streams throughout the space and chill music. Champagne flows freely, cocktails are available by the glass – or jug, and beer comes in more than 20 different varieties.For the hungry, eclectic gourmet pizzas are created in the lower area of The Backyard, along with a variety of other easy-to-share morish morsels.For those wanting to make the most of it, The Backyard offers a Lazy Daze package with three-hours free-flowing Champagne plus unlimited wine, spirits, beer and pizza any time, any day for just $498 (plus service tax).Operating hours: Monday – Sunday from 5:00pm
555 Shanghai Street, Mongkok
Kowloon, Hong Kong
T: (852) 3552 3388
Setting the tone for the ultimate dining experience, The Darby offers a mix of innovative culinary offerings and interactive live performances created by visionary restaurateurs Scott Sartiano and Richie Akiva along with partner Ronnie Madra. The restaurant restores the glamour, charm and exuberance of a bygone era to 244 West 14th Street, located in the legendary Nell’s space.“When speaking about The Darby it’s impossible to ignore the history of Nell’s, the great supper club that occupied the space starting in 1986,” explains owner Scott Sartiano, “It was in this legendary space that jazz and blues bands entertained Manhattan’s elite, serving as a swanky, cool cultural staple.”The design, envisioned by Steve Lewis and Marc Dizon of Lewis-Dizon Design, pays homage to the original incarnation of 244 West 14th Street, from the antique moldings and stage footlights to the nickel-plated “Dia-grid cage” which hovers off the ceilings and walls of the 100-seat restaurant.“The ‘cage’, with its sleek and sharp modernism, leaves the brilliant past just out of reach but not forgotten,” explains designer Steve Lewis.The deep cranberry mohair banquets lining the back wall of the space compliment the antique cerused oak wood windsor spindle back spine chairs. The molding details reference early colonial estate paneling normally found in drawing rooms and great halls of yesteryear. The color scheme of deep garnets, rich cranberry and nickel is based on a Tom Ford and YSL collection of Chinois-French, offering a contemporary take on a classic palate.
246 West 14th Street (Seventh and Eighth)
(Designed by Sinato)
Does anyone know the address to this restaurant?
Fresh, bright and inspired by Hyde Park greenery, Four Seasons presents a completely new experience in the heart of Mayfair. Chic interiors soar with light and liveliness. High-style dining brings the gardens indoors. Above it all, a glass-walled rooftop spa blends sophisticated pampering with 360-degree views. Smoothly skilful Four Seasons staff provide the most devoted personal care – curating the very best of London.
(Park Suite from £3.000 GBP)
The Park suite living room features a fireplace, lounge seating for six including a sofabed, a dining area for six, a writing desk, an enhanced audiovisual system and a 42-inch (107-centimetre) LCD television.
Presenting a new concept in luxury hotel dining, Four Seasons Hotel London at Park Lane is destined to be among the city’s most fashionable venues for cuisine and cocktails. Amaranto is a single destination near Hyde Park with three different areas – restaurant, bar and lounge – serving a consistent Italian-inspired menu throughout the day. Simply choose the setting most appropriate for your occasion and mood.Amaranto Restaurant offers a warm environment that extends to a sun-filled glass conservatory and al fresco dining in the private garden overlooking Park Lane. Amaranto Bar provides a clubby, social destination, featuring a dramatic glass wall of wine bottles. Amaranto Lounge is a succession of three window-side rooms, providing a casually elegant meeting place.
Hamilton Place, Park Lane
London W1J 7DR
T:+44 (20) 7499-0888
The Hotel Aire de Bardenas is a four star hotel with 22 rooms including four deluxe suites, piercing alongside the Bardenas Reales National Park and Biosphere Reserve in Tudela, Spain. The restaurant invites you to sit and enjoy authentic savory dishes in the middle of nature. The chefs cultivate the same products served to your table. Vegetarians will find themselves in paradise with the vegetables from the Ribera of Navarre, their speciality. Each room combines comfort and well being with simplicity and naturalness. Some of the rooms include a private patio with an exterior bathtub.
Hotel Aire De Bardenas
Ctra. de Ejea, Km. 1,5
T: 948 11 66 66
Following a complete refurbishment and redesign, The Krug Room at The Dorchester reopened on 1st October 2009.The Krug Room is without doubt one of the most exciting dining rooms in London. Located within the hotel’s master kitchens, it is the original ‘chef’s table’ and was first opened in the 1940′s. Recently redesigned, the space pays homage to the heritage, elegance and subtlety that is the underlying thread of both Krug’s and The Dorchester’s ethos.The Krug Room can seat up to twelve guests on deep-red leather chairs around a specially commissioned glass table while they enjoy a menu designed specially for them by the hotel’s Executive Chef, Henry Brosi. Whether it be a 3-course lunch or a 10-course degustation dinner,The Dorchester will also select wines to match including champagnes from the world renowned champagne house, Krug with some unique vintages available upon request.The famous chef’s private dining room, originally opened in the 1940s, has been transformed into a magic gem of contemporary glass and red leather. Menus are personally prepared by Executive Chef Henry Brosi, who is on hand to discuss the philosophy and preparation of the meal.
The Krug Room
London W1K 1QA
T: +44 (0) 20 7629 8888
The new restaurant on Bayswater Road hosts three different grills but it’s “not a steakhouse”. Chef Patrick Dang takes inspiration for the menu from his travels through Mexico and the Caribbean, whilst distinct Asian flavours can be tasted on select dishes. At this stylish eatery creativity is born from originality, as well as a celebration of tradition and respect for seasonal ingredients.
33 Bayswater Rd
NSW 2000 Sydney
T: 02 9380 8307
A must try when in New York!
Daniel Boulud is a French chef and restaurateur with restaurants in New York City, Palm Beach, Miami, Vancouver, Beijing, and Singapore. His New York restaurant has Michelin 3-stars.
60 East 65th Street
New York, N.Y. 10065
It’s hard not to be excited by Le Chateaubriand. It is effortlessly cool, understated yet accomplished, democratic, affordable and, perhaps most importantly, fun. Its lack of airs and graces – hard chairs and bare tables, the take-it-or-leave-it five-course fixed-price menu and the championing of natural wines – is not to everyone’s tastes, but Le Chateaubriand doesn’t really care.
129 Avenue Parmentier
T: +33 (0)1 43 57 45 95
The shop designed by Richard Hutten is a mix of night shop and a design shop, with preserves, chutneys and muesli for sale. All products are homemade by Lloyd Hotel, using the best ingredients, of the season and without artificial additions. Also for sale are products we developed together with Dutch designers, a selection of special design- and travel books and socks from Hungary.
Lloyd Hotel & Cultural Embassy
341019 BN Amsterdam
T : +31 (0)20 561 3636
(Rates from €475 – 2395 EUR)
Château de Bagnols is in the village of Bagnols, near Lyon. Located in the Beaujolais region of south-east France, it’s surrounded by both Beaujolais and Burgundian vineyards. There’s a golf course not far away, and tennis courts within easy walking distance. The Lyon international airport is within 45-minutes’ drive and Lyon train stations are 30-minutes’ drive.
The suites are very charming and romantic. Set among vineyards, forests and green hills in the heart of the Beaujolais countryside is the 13th-century castle Château de Bagnols. The lovingly restored Château retains many of its original features including the spectacular stone vaulted cellar and their own incredible 1* star michelin restaurant.
Nothing is left to chance, nothing is too much trouble – especially in the kitchen. Lyon is world famous for its cooking and food markets, and the Chef at the Château de Bagnols is justly proud of his seductive restaurant menus, which offer a range of regional specialities, traditional spit-roasted meats and game and inspired new dishes.Meanwhile, the Sommelier offers guests, from his splendid and varied wine list, all the subtle varieties of taste of the various Beaujolais wines, including the ten celebrated Beaujolais crus, as well as any of the great wines of neighbouring Burgundy.
Indeed, the Chateau de Bagnols wine list features the finest wines of France and many other countries. On fine days, you might choose to eat out of doors on the south-facing terrace under the shade of the 100-year-old lime trees; a sublimely romantic location. From here, you look down to the gently splashing fountain, which stands at the centre of the park surrounded by an orchard of cherry trees underplanted with wild flowers. Beyond, there lies a dazzling panorama, which melts into the hazy distance of hills covered in vineyards and woods.
Château De Bagnols
T: +33 (0) 4 74 71 40 00
Negro de Anglona is a stylish restaurant in Madrid created in a converted 17th century Spanish palace, Palacio de Anglona, by architecture and interior design virtuoso, Luis Galliusi. Known for his ability to combine unexpected elements and to create elegant spaces, Galliusi has designed houses, stores, hotels, restaurants, offices and clinics in Madrid, Paris, Cairo, Mexico, Morocco, Indonesia and Miami. His client list includes Manolo Blahnik, Chanel and Phillippe Starck. In the seven rooms of Negro de Anglona, Galliusi has shown his usual flair. He has combined a strong, black-and-white color palette including enormous black-and-white, back-lit images of castles with ornate floor-to-ceiling drapery and other, strong decorative elements. The task of overseeing the predominantly Mediterranean menu has been trusted to the 24-year-old chef, Aitor Garcia Cerro.
Negro De Anglona
T: 913 663 753
Alinea is a restaurant in Chicago that opened on May 4, 2005. Its head chef and owner, Grant Achatz, is known for his preparations and deconstructions of classic flavors.
In 2010, Alinea became one of only two restaurants in Chicago to receive the highest rating of three stars from the Michelin Guide and was subsequently reviewed by restaurant critic Sam Sifton in the New York Times. The restaurant takes its name from the symbol alinea, which is featured as a logo.
1723 N Halsted St
Chicago, IL 60614-5501
T: +01 (312) 867-0110
Five centuries ago this was a Nordic vineyard — now it’s one of Scandinavia’s finest restaurants. Chef Thomas Rode Andersen’s (one of my favorite chefs) French-Danish inspired dishes employ the freshest local ingredients and are served in a medieval subterranean space with whitewashed walls and vaulted ceilings.
(Kong Hans classic: Oysters & vintage Krug)
This place is amazing. I’ve only been there about 5 times, but every time was incredible! Can’t wait to go there again.
(The amazing sommelier Thilde Jo Maarbjerg)
Get your hopes up if you’re planning to go there. The wine, the food, the service, the works!!!
Kong Hans Kælder
The food is a reinvention of the quintessential Danish smørrebrød. They invented the Smushi:-) which are finger-sized portions of open-faced rye-bread sandwiches break tradition by pairing odd ingredients together, swapping horseradish for wasabi and combining cheese with black current jelly. Sounds strange, but it works.
The Royal Cafe
The signature Sea.Fire.Salt.Sky. dining complex is a one-of-a-kind over and under water dining concept, exclusive to Anantara Kihavah Villas. Imagine roast lamb with rosemary grilled on a Himalayan salt block, bringing an inventive touch and rich taste sensations to your palate. Gaze at angelfish playing along the colourful ocean floor, just metres from your table as you indulge in a decadent molten chocolate cake.
T: +960 660 1020
Yas Island Yacht Club
T: +971 505 969 543
This is Sweden’s most beautiful restaurant with its original interior of wall paintings, gilded oak panels, suspended panel ceiling and impressive chandeliers. The Main Dining Room serves international haute cuisine, signed by Stefano Catenacci. The wine cellar has an extensive, exquisite selection from around the world. Operakällaren has been honored with one Guide Michelin star and five red Couvert symbols, crossed forks and spoons.
Karl XII:s torg 3
111 47 Stockholm
T:08-676 58 00
Everybody is going crazy about Mumbai’s Blue Frog, opened earlier this year. It’s a 1,000-square-meter complex that includes a club, restaurant, lounge, sound stage, recording studio and sound lab, all encased within the massive walls of an old warehouse in Mumbai’s mill district. The Blue Frog Club interior may remind you of those delirious nights at the end-of-summer Exhibition with its midway games, roller coasters and dizzy-making rides. Or you may suddenly start channeling Queen Amidala, addressing the StarWarsian Senate from her floating pod. Luckily, Blue Frog does its dizzying job in a way that is totally stylish – not a tacky thing or overdone costume in sight. And everyone’s table is definitely on level ground, although it does not appear so first.
The Blue Frog
Mathuradas Mills Compound, NM Joshi Marg, Lower Parel, Opposite Kamala Mills Compound, Entrance From Tulsi Pipe Rd
Mumbai, Maharashtra 400013
T: 022 40332300
Amazing new restaurant in Copenhagen.
Grønbech & Churchill
1256 Copenhagen K
T: 3221 3230
(Aamanns Smørrebrød Tartar is outstanding!)
Still my favorite lunch spot, smørrebrød from Aamanns: “A-Must-Try when in Copenhagen!”
Øster Farimagsgade 10
If you like your food pretty, this is the place. Father-and-daughter team Juan Mari Arzak and Elena Arzak Espina’s plates look fantastic: striking, colourful and imaginative, yet for the most part unfussy.The pair run the kitchen as equals and are a major presence in the dining room. Like the food, it pulls off the neat trick of balancing tradition and innovation, with warm, familiar service.
Avda. Alcalde Jose Elosegui, 273
T: 943 278 465 / 943 285 593
682-21 Hannam-dong, Yongsan-gu
El Celler de Can Roca is a restaurant in Girona, Catalonia, Spain. Founded in 1986 by the three Roca brothers next to the family restaurant that makes traditional meals. The oldest brother, Joan Roca is the head chef; Josep Roca, the middle brother, the sommelier, and the youngest brother, Jordi Roca is in charge of the desserts.The restaurant was voted 5th best in the world in Restaurant (magazine) Top 50 2009. It has also been awarded 3 michelin stars.
El Celler de Can Roca
C/ De Can Sunyer 48
T: 972 222 157
(Designed by Alex Meitlis)
Just in! Simona Hassan from Alex Meitlis Architects was very kind to send me one of their latest projects: The Messa Bar in Tel Aviv. Can’t wait to go there and check it out. It looks incredible!
A haute-cuisine Mediterranean restaurant or, in local terminology, a chef’s restaurant, located on the trendy Ha’arbaa street in Tel Aviv and boasting one of the most beautifully designed interiorsMessa is perhaps the most beautifully designed restaurant in Tel Aviv, with long white drapes hanging from the ceilings, lengthy marble tables across the center of the restaurant and a cushy ultramodern seating area on each side of this remarkable space. Even the toilets are exceptionally designed, with black stone and dramatic lighting that make washing your hands seem like an almost revelatory experience. The menu, which changes with the seasons, includes an intriguing combination of various tastes and makes use of very fine raw ingredients. Portions such as underline his mix between European and Mediterranean. The dark bar next door, where the restaurant guests can enjoy a more laidback and smoke-filled environment and a selection of smaller dishes, is almost as impressive in its design as the central area and clearly has its own advantages.
19 Haarbaa St
Alemagou is a bar and restaurant on the sands of Ftelia Beach, in Mykonos.The concept is holistic, with every element of the project telling a common story and coming together to create an inspirational yet laid-back atmosphere, perfectly suited to the site.The menu revisits traditional, well-loved Greek recipes to produce simple but intriguing new dishes.
The cocktails and the music selection also offer new combinations of favourite ingredients. The architectural design is an extension of the same approach, creating an exciting reinterpretation of tried and tested, traditional building techniques. Taking inspiration from typical Cycladic architectural elements such as whitewashed, smooth-edged houses; drystone walls that blend into the scrubby landscape; practical, hardwearing screed floors; and natural reed-thatched roof insulation, the familiar textures are applied to contemporary, organic forms to create a unique character.
Mykonos (at the right edge)
A French chef already festooned with awards and accolades, including three Michelin stars, has been recognized as World’s Best Female Chef.Anne-Sophie Pic, who helms the restaurant Maison Pic in Valence, France, beat out Elena Arzak of Spain and Nadia Santini of Italy to snag the coveted title.The category was introduced for the first time this year from the S. Pellegrino World’s 50 Best Restaurant Awards.
285 avenue Victor Hugo
26000 Valence Drome
T: +33 4 75 44 15 32
127 Atlantic Ave Brooklyn
T: +01 (718) 855 – 7500
Aschan Café Jugend
Does anyone know the address of this place?
21-22 Warwick Street
London W1B 5NE,
T: +44 (0)20 7494 9584
Orlando di Castello Restaurant
A – 1010 Vienna
On the border between the Frederiksberg and Vesterbro neighborhoods, the formal and ultrastylish restaurant is the culinary showcase of two local geniuses, Kristian Møller and Rune Jochumsen, who justifiably are having a torrid romance with the Danish press. No chefs in Copenhagen are as fanatical about serving fresh ingredients as this pair, who take the best of Danish raw materials and transform them into classical French dishes. On a daily basis, their specially picked suppliers arrive — fresh vegetables from their own farm in Lammefjorden, dairy products from Grambogård. They even have their own mushroom grower who brings them fresh cèpes and chanterelles. Their menu is seasonally adjusted and changes every 2 weeks. You might begin, for example, with a terrine of foie gras with truffles and gooseberries and follow with monkfish with lemon chutney and a lightly salted and glazed quail with fresh chanterelles, perhaps tender rack of veal with foie gras and fresh cherries. For a finish, the fresh raspberries with a licorice sorbet provides a grand finale.
T: +453325 1066
Jamie’s Italian, Westfield
Unit 1078, Westfield Shopping Centre
Ol’ school baby!
225 Wythe Avenue
Brooklyn, NY 11211
Scott’s in Mount Street, Mayfair, is a seafood restaurant offering the finest oysters, fish and crustacea. Seasonal game, meat and vegetarian dishes also feature. Our fish are responsibly caught from sustainable sources. Tables look on to the elegant oyster and Champagne bar with the full à la carte menu being served throughout the day from 12 noon.
20 Mount Street
London W1K 2HE
T: 020 7495 7309
One of the friendliest places in Vienna, this wonderful old cellar—just across the street from the Konzert Haus—offers some of the heartiest home cooking in town. Come here to enjoy dishes that hail from Carinthia, one of the best being the Kas’nudeln (potatoes and spinach pasta filled with cheese and onion), best served with green leaf salad. Another favorite is the Tafelspitzsulz mit Kernoel und Zwiebeln (cold cut of beef in aspic served with onions): you’ll want to use the Semmel (white bread roll) to sop up that last drop of dark-green pumpkinseed-oil dressing.
GMOA Keller: Das Wiener Wirtshaus
Am Heumarkt 25
The Modern Pantry is housed in two handsome Georgian buildings in St John’s Square, Clerkenwell. The larger of the two buildings was originally part of an adjacent steel foundry, while the other was a townhouse. The Modern Pantry offers a range of dining options: The first floor Dining Rooms (Restaurant) is comprised of two elegant, light filled rooms overlooking St John’s Square. Classic Heritage features are complimented with contemporary design creating an intimate and relaxing atmosphere. The Ground Floor Café is a modern casual dining space serving breakfast, lunch, and dinner 7 days a week, with out door seating in the summer. Book online for the dining rooms or by phone for the ground floor cafe.
The Modern Pantry
47-48 St John’s Square
London EC1V 4JJ
T: 020 7553 9210
(‘Tower Room’ From 610 EUR, Three original and unusual rooms situated in La Reserve’s round tower, enjoying a panoramic view over the Mediterranean and the many different trees and shrubs of the hotel garden)
La Reserve de Beaulieu is a legendary destination of charm on the Riviera, an exceptional location in the pure tradition of Mediterranean palazzi…In keeping with Beaulieu-sur-Mer, La Reserve breathes the sweet Mediterranean way of life. It is above all a byword for luxury and relaxation. The hotel staff consists of 130 persons dedicated to the tranquillity and pleasure of the guests.Under the guiding hand of the Delion family, which has owned the premises since 1997, the pink palace has come into its own, embodying the art of the welcome in a spirit which is both luxurious and discreet, in perfect harmony with the unique natural setting. La Reserve was founded in 1880 by Pierre Lottier, a restaurant owner from Nice. It began as a luxury seafood restaurant, and “La Reserve” was the nickname given to the live fish tank which Pierre Lottier had dug out in order to stock the local fishermen’s catch.In 1905, La Reserve de Beaulieu added some ten prestigious rooms reinforcing its status as preferred destination of the world’s aristocracy flocking to the Cote d’Azur.Aristocrats, captains of industry and artists used to meet up at La Reserve : King Gustave V of Sweden, King Leopold II of Belgium, Leo Tolstoy, Sir Thomas Lipton, Gustave Eiffel and Mistinguett to name but a few.The American press magnate and sports lover Gordon Bennett Jr became a great habitué of La Reserve and promoted it in his newspaper, The New York Herald.He gave the palace a unique window on the world by furnishing it with the first telephone number (04 93 01 00 01) and by encouraging road and local transport infrastructures.La Reserve lived through the Belle Epoque, the Great War, the Roaring Twenties…At the end of the Second World War, the new owners built a large Florentine style villa adjoining the restaurant’s veranda.La Reserve’s celebrity guest book from this period and the following years is a compendium of illustrious guests from the fifties and the age of glamour such as Rita Hayworth, Clark Gable, Paul Newman, Charlie Chaplin, or Edith Piaf, Jean Marais, Frank Sinatra…La Reserve de Beaulieu’s current owners are Nicole and Jean-Claude Delion who have vowed to continue the tradition of this palace on the Cote d’Azur
(The Restaurant des Rois)
The jewel in the crown of La Reserve, the gastronomic restaurant was described early on as “the Restaurant of Kings and the King of Restaurants” by a gastronomic critic.The restaurant, which has been regaling the finest palates of the planet since its opening in 1880, has carried on the good work and today, thanks to the efforts of its Chef – Olivier Samson – carries two stars in the Michelin Guide and 17/20 in Gault&Millau guide.
La Réserve De Beaulieu & Spa
5 Boulevard du Maréchal Leclerc
T: 04 93 01 00 01
(Designed by Johannes Torpe Studios, well done my friend:-))
Opened in December 2007, within the Season’s Place mall in Beijing, Subu restaurant, work of the non-conformist Danish Designer Johannes Torpe, sets out to offer its customers an experience as close as possible to having lunch on a spaceship.
The setting is not an accidental one. Hosting over 120 shops, including Louis Vuitton and Gucci, the Season’s Place mall is a gateway allowing Occidental luxury to enter China.
Johannes Torpe was inspired by the aesthetics of 1960′s science fiction movies, especially Stanley Kubrick “2001: A Space Odissey”. The name Subu makes one think of an abysmal creature or of a giant shellfish floating through space. From the structural point of view, Subu consists of a large, triangle-shaped room, flanked by cocoon-like booths, closed by glass walls. These are a modern interpretation of the traditional Chinese booths.
Fourth floor of Seasons Place
west side, 2 Jinchengfang Street
Simply the finest seafood in the world. Tantalize your palate with the freshest, most delicious ingredients prepared by our Michelin Star trained Chef Mansour Memarian.You will feast on delicious contemporary seafood prepared by our award winning chefs, while watching a wide selection of exotic fish in what has to be the most beautiful aquarium in Dubai.
Al Mahara Restaurant
Burj Al Arab
T: +971 4 3017600
Lunch: 12.30pm to 3pm (Last food order at 2.30pm)
Dinner: 7pm to 12am (Last food order at 11.30pm)
Originally from Dorset, Ashley Palmer-Watts’s love of food began with his love of the countryside and his familiarity with the seasons and exceptional produce of the British Isles. An after-school washing up job in a local restaurant at thirteen ignited a passion for cooking that has resulted in a career spanning almost twenty years. After leaving school, he started to work at Le Petit Canard in Dorset where he learnt the fundamental disciplines of the kitchen whilst spending most of his free time visiting producers and suppliers.Ashley joined Heston Blumenthal at The Fat Duck in Bray in 1999 when it had just received its first star.
Within two years, he was promoted to Sous Chef and he became Head Chef in 2003. Since 2008, he has been the Executive Head Chef for the Fat Duck group. Ashley currently heads up the kitchen at Dinner by Heston Blumenthal at the Mandarin Oriental, Hyde Park.His creative eye for detail coupled with a great enthusiasm for research and British ingredients have enabled him to create the unique menu of historically inspired British dishes with Heston Blumenthal for the new restaurant. He continues to oversee development at The Fat Duck, The Hinds Head and The Crown Pub in Bray.
Dinner by Heston Blumenthal
Mandarin Oriental Hyde Park
London SW1X 7LA
T: +44(0)20 7201 3833
Asiate offers contemporary cuisine with Asian influences – and presents unforgettable views of Central Park and the Manhattan skyline.
Manderin Oriental New York
80 Columbus Circle at 60th Street
10023 New York
T: +1 (212) 805 8800
They do have the classic ham and cheese bikini on the menu here, but this “environmentally responsible”, “sustainable” and “social conscious” place is no ordinary sandwich shop.Sure, it may all sound a bit hippie lesbian and Greenpeace rather than somewhere you’d pay to eat, but this meticulously designed hangout is anything but. Fastvínic is the brainchild of Sergi Ferrer-Salat, the man behind the marvellous next-door wine temple Monvínic, and just like its oenophile neighbour, this showcase of sustainability is nothing but a sensory indulgence.The menu of sandwiches, created by Monvínic’s talented chef Sergi De Meià, is deceptively simple but incredibly tasty, using only prime ingredients sourced locally and bread from Baluart, Barceloneta’s artisan bakery. Leave room for the delicious pastries from Escriba and, more importantly, ensure that you’re able to drink; 24 different wines are available to sample by the (Riedel) glass, from relatively inexpensive finds priced at around two euros per fill to finer vintages at around a tenner.Open all day and close to the bars of Gayxample and the shops of Passeig de Gràcia and Rambla Catalunya, it’s the perfect place to drop in for a quick bite or slowly work your way through the wine selection. Dispensed from self-service wine stations, here there’s no shame in getting your umpteenth refill.
T: +34 93 487 32 41
(Designed by Ippolito Fleitz)
T: 0711 1209330
1901 Restaurant and Bar at Andaz Liverpool Street, in the heart of the City of London, will delight your taste buds without stuffy service – but with all the lavish trimmings.It is modern fine dining that provides, to quote a guest, “unpretentious luxury for when you are feeling decadent”.So, unwind in one of the capital’s most magnificent dining venues and soak up some splendour. Bask in a dramatic interior of grand proportions, featuring a huge stained glass, domed atrium, while a cheese & wine tasting table, dominating one end, is a nod to an interactive modern approach.Seating 86 in well-spaced, luxurious comfort, 1901 is ideal for those looking for a new experience.
1901 Restaurant & Bar
Andaz Liverpool Street
40 Liverpool Street
T: +44 207 961 1234
Four Seasons Hotel
England W1J 7DR
T: +44 (20) 7499-0888
Nice & clean … And bohemian:-)
Il Buco Restaurant
Sarri 18 & Sahtouri 2
105 54 Psirri