1. C H E W T O N G L E N M A G A Z I N E | I S S U E N I N E
2. 2
“Keep your love of nature,
for that is the true way to understand art better.”
VINCENT VAN GOGH
3. 3
Welcome
Although Chewton Glen has always been renowned for constant evolution,
the rate of change of late has quickened to what could only be described as
Olympic pace. Earlier this year we launched Vetiver, a new hybrid restaurant
concept for a new era. Bold design, eclectic menus and complete flexibility have
resulted in a restaurant which is universally appealing and perfect for every
occasion. The icing on the cake is Andrew DuBourg, who has just joined the team
as head chef for Vetiver with a wonderful pedigree from several of London’s most
popular restaurants.
2012 is undoubtedly going to be an exciting year for everyone, with the Queen’s
Diamond Jubilee in June and the London 2012 Olympics and Paralympics in July
and August, not to mention all the wonderful annual spring and summer events
such as the Chelsea Flower Show, Wimbledon and Ascot. Chewton Glen will also be
in the spotlight as we unveil our new Tree House Suites to the world in July.
Constructed on stilts out of sustainable timber, these luxurious new suites will
float like lily pads in a wooded valley a short walk or buggy ride from the hotel
and spa. Inside, floor-to-ceiling sliding windows will frame the view of the valley
and the tree canopy around it. Vaulted ceilings, secret bunk rooms, wood burners
and generous hardwood decks will further enhance the sense of place, while
enormous baths with woodland views and rainforest showers will emphasise the
link with nature.
Renewable energy will feature heavily in the design of these lodges, with rainwater
harvesting, air-source heat pumps, solar panels and sedum roofs reinforcing our
eco credentials and strong CSR commitment.
At the same time as this groundbreaking development we are also planning further
aesthetic and practical improvements to the estate, including a one-acre walled
garden where Darren Venables, our head gardener, will be able to grow fruit,
vegetables and herbs for both the kitchen and the spa.
As well as being a point of interest for anyone with green fingers, this new attraction
will also be the ideal spot for smaller wedding ceremonies and barbecues.
In this latest magazine, alongside a variety of
interesting articles and features you will be able
to read more about these exciting projects – and
we hope that you end up dreaming about enjoying
them too!
Andrew Stembridge
Managing Director
Chewton Glen
New Milton, Hampshire, BH25 6QS
Telephone: +44 (0) 1425 275341
Fax: +44 (0) 1425 272310
Email: reservations@chewtonglen.com
www.chewtonglen.com
Managing Director: Andrew Stembridge
Recent Awards and Accolades:
• AA 5 Red Star Rating and 3 Rosettes held
continuously since 1993. Also awarded ‘AA
Inspectors’ Choice Hotel’
• Relais & Châteaux 2010 – ‘Award of the R&C
Corporate Trophy’
• Green Tourism Business Scheme – ‘Gold
Award 2011’ for environmental and
corporate social responsibility initiatives
• Condé Nast Traveller 2011 – ‘Best Hotel for
Service in the UK’ and listed as one of the
‘World’s Best Hotels, 2011 Gold List’
• Enjoy England National Awards for Excellence
2011 –‘Large Hotel of the Year, Silver Award’
• Tatler Spa Guide 2011 & 2010 – ‘Best of
British’ listing and one of the ‘101 Best Spas
in the World’
• Caterer and Hotelkeeper 2010 – ‘Hotelier of
the Year’, Andrew Stembridge, Managing
Director, Chewton Glen
• Condé Nast Traveler 2010 – ‘Best Hotel in the
British Isles’ (located outside London) and one
of the ‘Top 100 Hotels in the World’
• Condé Nast Johansens 28thAnnual Awards for
Excellence – ‘Most Excellent Hotel 2010’
• Gallivanter’s Guide 2011 – Runner-up in the
category ‘Best Small Hotel/Resort under
100 Rooms’
• The Sunday Times Travel Magazine 2011 –
One of the ‘Top 50 British Spas’ and in the top
10 ‘Classic Spa Hotels’
• Zest Magazine Spa Award 2010 – Readers
choice ‘ Best for Relaxation’
C H E W T O N G L E N M A G A Z I N E | W E L C O M E T O I S S U E N I N E
4. DESTINED FOR THE WORLD’S
MOST BEAUTIFUL INTERIORS
PORTAROMANA.CO.UK
5. 50
10
28
68
84
90
446
TREETOP PARADISE 6
Introducing Chewton Glen’s Tree House
Suites
IN THE GRAND SCHEME
OF THINGS 10
Interior designer Anita Rosato shares her
inspirations for Chewton Glen’s Vetiver
restaurant
VOYAGE TO THE END OF
THE WORLD 16
Vivien Devlin explores South America
Silversea-style
VERDICT ON VETIVER 22
Emma Caulton dines in style at Chewton
Glen’s much-anticipated new restaurant
GOING FOR GOLD 28
Lord Sebastian Coe on London 2012
THE FINE ART OF INVESTING 34
Why art investment is a delicate balance
between aesthetic appreciation and
financial savvy
TRULY DIVINE 38
Why Johann Lafer’s Stromburg hotel has
become renowned across the world
SERIOUSLY SEXY 44
Danny Cobbs falls in love with the Ferrari FF
CLASS ACT 50
One to one with leading lady Naomie Harris
REST AND RENEW 56
Enjoy some me-time with an array of
beauty treats from the spa
OPERA TSAR 60
David Pountney tells Henrietta Bredin of his
artistic ambitions as chief executive and
artistic director of Welsh National Opera
CUTTING EDGE 68
Fabulous fashion from Marc Cain
DELICIOUS DRINKING 72
How wine merchant armit supplies
Chewton Glen with wines from across
the world
ALL THAT GLITTERS 76
Hamilton & Inches’ handcrafted traditional
silverware
ANTIQUES AS INVESTMENTS 80
Antiques Roadshow expert John Bly reveals
the benefits and pitfalls of buying in times
of economic uncertainty
LADIES AND GENTLEMEN 84
Home House managing director Andrew
Richardson reveals the changing face of the
traditional gentleman’s club
RELAX AND PLAY 90
Liz Kavanagh enjoys a family stay at
Chewton Glen
WELL CONNECTED 96
How Vertu’s luxury mobile phones are in a
league of their own
Chewton Glen Magazine is published and printed
on behalf of Chewton Glen by bh Publications Ltd.
bh Publications Ltd
Unit 8, Branksome Business Park,
Bourne Valley Road, Poole, Dorset BH12 1DW
Telephone: +44 (0)1202 765988
Fax: +44 (0)1202 763997
www.bh-publications.co.uk
Managing Director: Simon Rodway
Senior Designer: Richard Evans
Editor: Liz Kavanagh
Sales Director: Louise Dykes
Sales: Charlotte Skinner, Sue Long
Production Director: Sam Dykes
With thanks to: Angela Day, Henrietta Bredin,
Emma Caulton, Danny Cobbs,
Vivien Devlin, Roberta
Smyth and Martyn Ziegler
Chewton Glen Magazine is published once a year
and offers advertisers an exclusive target audience
of discerning, affluent readers. The magazine is
distributed within Chewton Glen and also nationally and
internationally to Chewton Glen clients. Each issue has an
estimated readership of 30,000. The next issue will be out
in September 2012.
For all advertising and editorial enquiries please contact
bh Publications Ltd.
Whilst every attempt has been made to ensure that
the content in this magazine is accurate, neither bh
Publications nor Chewton Glen can accept, and hereby
disclaim, any liability to any party for loss or damage
caused by errors or omissions resulting from negligence,
accident or any other cause. All rights reserved. No
part of this magazine can be reproduced, stored in a
retrieval system or transmitted in any form or by any
means, electronic, mechanical, photocopying, recording
or otherwise, without prior written permission of bh
Publications Ltd. Information is correct at time of going
to press. Views expressed are not necessarily those of
bh Publications or Chewton Glen.
Every effort has been made to trace the copyright holders
of material used in this magazine. If any copyright holder
has been overlooked, we will be happy to make any
necessary arrangements.
Neither bh Publications nor Chewton Glen endorse any
advertisements or opinions expressed within this magazine.
C H E W T O N G L E N M A G A Z I N E | C O N T E N T S
CONTENTS
C H E W T O N G L E N M A G A Z I N E | I S S U E N I N E
CHEWTONGLENMAGAZINEISSUENINE
Cover: Fennel growing in Chewton Glen’s herb garden.
Photography by Peter Canning of Viewpoint Photography
www.viewpoint-photography.co.uk. Tel: 01761 420 841.
5
6. 6
C H E W T O N G L E N M A G A Z I N E | I S S U E N I N E
7. 7
TreeTop
paradiseEmma Caulton finds out morE about ChEwton GlEn’s trEE housE suitEs
T r E E T O p p A r A d I S E | T E r E N C E O ’ r O U r k E
high among the canopies of the new forest a neverland
of tree house suites is being created at Chewton Glen.
these aren’t just any tree houses. these are treetop
lodges with spectacular valley views and are completely
secluded, yet enjoy all the luxury and services associated
with Chewton Glen.
they have also been designed to have as little visual and
physical impact as possible on their idyllic surroundings.
“they touch down very lightly in their environment,”
explains bridget Pearce, technical director at award-winning
planning consultancy terence o’rourke.
she continues: “this is a unique project, because usually
you would expect to see development associated with the
hotel sitting close to the main building, whereas the tree
house suites are situated in land that has previously been
untouched. it is also designated as green belt, is close to the
new forest national Park and is an area of high ecological
value, containing belts of important trees.
the idea of such lodges had been looked at before, and
last year managing director andrew stembridge decided to
revisit it, and the project began.
“andrew had contacted a company called blue forest,
(www.blueforest.com), which specialises in sustainable
buildings and tree houses,” bridget says, “and we all got
together and went through a very detailed design process
with them to try and create something that would have low
visual impact while creating a unique experience for guests
staying in the suites.”
the accommodation is almost redolent of african safari
lodges and allows guests to also enjoy the luxurious level
of service and facilities of Chewton Glen. they can have
spa treatments in the lodges if they wish, and they can
have hampers delivered from the kitchens to cater for
themselves. the suites will appeal particularly to those
looking for seclusion, as well as others, such as families, who
want to enjoy an independent stay with all the benefits of a
luxury five-star hotel within easy reach.
8. 8
C H E W T O N G L E N M A G A Z I N E | I S S U E N I N E
“the original designs have been fine-tuned by our
architectural team to meet everybody’s requirements while
still ensuring that environmental impact remains minimal,”
bridget says. “Even pruning work on the trees is done
sensitively.”
sustainability has been key to the project too. “we are
looking at sustainable materials for construction,” bridget
says, “and we are doing as much as we can in terms of the fit-
out to make sure the suites are as sustainable as they can be
without compromising on quality.”
Guests will enjoy unique overnights, with even their arrival
at their suite out of the ordinary.
“they will be driven along the top of the valley edge by
golf buggy, cross a boardwalk to a very discreet door and then
suddenly be met with incredible views: the valley dropping
away in front of them and then rising up again with beautiful
trees on the other side,” bridget says. “the detailing of the
build has even taken into consideration the way the suites are
positioned to take in sunset at the end of the day. they are
going to be very special indeed.”
TerenceO’Rourke.Tel.01202421142.www.torltd.co.uk
9. Working with the world’s premier individuals and organisations for over 25 years has taught us that to deliver
the perfect project you have to approach it from every angle. Whatever your vision, realise it with us.
McLaren
Goodwood
WesternAvenue
ChewtonGlen
You dream, we deliver
Planning | Architecture | Environment | Landscape
01202 421 142 // www.torltd.co.uk
RTPI Planning Consultancy of the Year
10. 10
C H E W T O N G L E N M A G A Z I N E | I S S U E N I N E
11. 11
In the grand
scheme of
thIngsInterIor desIgner AnItA rosAto decIded to breAk All the rules when creAtIng
the scheme for VetIVer. emmA cAulton fInds out why
I N T H E G r A N d S C H E M E O f T H I N G S | A N I T A r O S A T O
“I am not afraid of colour,” says interior designer Anita
rosato. she is clearly not afraid of controversy either as
Anita is responsible for the dramatic new colour scheme
of Vetiver, chewton glen’s new restaurant, which became
a talking point at the hotel when Anita’s choice of stunning
black patterned wallpaper was revealed.
Anita first started working for chewton glen some ten
years ago and was responsible for the deep rich reds of the
previous restaurant.
“designers fall in love with a scheme they have worked
on,” says Anita. “so when managing director Andrew
stembridge suggested re-designing the restaurant, I took
some time to find a new direction that would elegantly
complement the proposed food and wine experience.
“first of all I needed to address the planning issues: by
building the summer house not only would we improve
circulation but we could increase the flexibility of use for
the hotel.
“then I had to come up with a dramatic change in
the colour scheme to fully complement the relaunch. In
desperation one night I said to myself, what if I turn the
original restaurant scheme on its head and make light
areas dark, and dark areas light, so that the conservatory
becomes black and moody and the richly-coloured
restaurant becomes light?
“I knew it would be controversial and there were
some raised eyebrows initially, as we had a lovely white
conservatory and the team were trying to imagine it black,
but as 60 to 70 per cent of the walls are windows I did not
worry, although Andrew did keep asking me whether I was
sure I wanted the walls black!”
sitting in Vetiver today, it is hard to envisage anything
other than the theatrical black and white colour scheme
with its sparkling highlights of lime and violet.
booth seating has been a fantastic success; popular with
diners who like the privacy the booths create. In striking
pale violet and vibrant lime (“I have a penchant for citrus
lime green,” Anita says), they were designed to create
contrast against the black and white.
“Although I have been pushing the boundaries, black
and white is a timeless look where contemporary meets
classic,” Anita says. “I think the restaurant design sits
beautifully with the rest of the hotel. chewton glen is a
relatively small, intimate hotel so it is important it all works
seamlessly.”
Anita found herself coordinating menus and uniforms
as well as table settings. “It looks quite relaxed, but it was
actually a difficult process to put together,” she says.
12. 12
C H E W T O N G L E N M A G A Z I N E | I S S U E N I N E
“you would not believe how many glasses we looked at.
I think the french porcelain charger plates by Jl coquet are
stunning, while the crisp lined Alessi pepper pots, and kooky
koziol bunny napkin rings sitting alongside formal silverware,
bring a bit of humour to the table.
“Andrew was adamant he wanted herbs in pots on each
table, but I had a bee in my bonnet about having the herbs in
milk jugs and the french crackle-glazed jugs by JArs we now
have are really pretty. there is a playfulness to the scheme
that makes the restaurant feel relaxed and comfortable.”
this relaxed appearance belies demands on the design
scheme to meet the functional needs and the ‘performance’
of chewton glen’s fine dining service with its emphasis
on attention to detail and the importance of having much
immediately to hand. so, for example, the charming and
characterful french farmhouse tables dotted around the
restaurant include cutlery drawers and shelving and serve
as waiter stations.
Anita has certainly succeeded in bringing together luxury
and comfort, functionality and design, and the drama of
mood and contrast. “nothing gives me more pleasure than
to watch people interact happily in an environment and
feel comfortable, and knowing I have contributed to that at
chewton glen is the greatest reward of all.”
Anita Rosato. Tel. 020 8985 4825. www.anitarosato.com
13. 13
Carpet: bespoke fine quality taupe carpet runs through many areas of the hotel and is
made by brintons fine carpets. www.brintons.net
Dining chairs: Vetiver’s distinctive louis Philip chairs by eichholtz are available from
Pavilion broadway. www.eichholtz.com
Garden swings: stunning copper garden swing seats as well as water features, copper
flowers and railings are created by myburgh designs. www.myburghdesigns.com
Glasses: Vetiver’s pretty lilac tumblers come from one of europe’s leading brands of
contemporary handmade glasses, lsA International. www.lsa-international.com
Lighting: fine sculptural wall and ceiling lights and table and floor lamps are available
from Porta romana. www.portaromana.co.uk
Tables: l’Antiques is renowned for its selection of french farmhouse tables and
individual pieces of period painted furniture. www.lantiques.com
Wallpaper: Vetiver’s dramatic wallpaper was sourced from Abbott & boyd which also
has a range of french and spanish fabrics and trimmings. www.abbottandboyd.co.uk
AnItA’s
style notes
I N T H E G r A N d S C H E M E O f T H I N G S | A N I T A r O S A T O
14.
15.
16. 16
Voyage to the
end of the world
ViVien DeVlin explores south AmericA silVerseA-style
C H E W T O N G L E N M A G A Z I N E | I S S U E N I N E
XXXXXXXX
the italian family-owned silversea cruise line is renowned
for its sophisticated, romantic travel with inspirational,
aspirational itineraries and all-inclusive hospitality.
our trip on silver spirit’s Grand Voyage, a 70-day
circumnavigation of south America from Florida to los
Angeles, took in a breathtaking 20 countries and 40 ports of
call, crossing the equator twice, with ever-changing cultures,
cuisine and climate.
the glamorous silver spirit is the largest of the fleet of
six ships, welcoming a maximum of 540 guests on board,
yet retains the intimate ambience of a sleek super-yacht,
with interior design inspired by the art deco heritage of the
classic liners.
life on board is relaxed, with lively camaraderie among
the friendly international crowd. like chewton Glen,
silversea is renowned for relais & châteaux cuisine and
annual condé nast traveller awards, making it very much a
first-class travel experience.
And hospitality is five-star in every way. there are touches
of polished luxury everywhere – from the lustrous marble
walkways to art deco panelling and original art.
suites range from roomy 312-square-feet Vista suites to
the 1,668-square-feet owner’s suite, with its large living room,
complete with bar, and its separate bedroom so big you could
dance around it. most have verandas and all of them have
direct sea views, walk-in wardrobes, marble bathrooms and
full-size bathtubs.
Guests in superior suites enjoy additional privileges
including scented baths strewn with rose petals, private
libraries stocked with their preference of reading materials,
internet access and international phone calls. And naturally,
should you wish to host an in-suite party or entertain business
contacts at a port of call, personal butlers are only too happy
to oblige.
17. 17
V O y A G E T O T H E E N d O f T H E W O r L d | S I L V E r S E A
18. 18
C H E W T O N G L E N M A G A Z I N E | I S S U E N I N E
the joy of cruising is good food. As well as the restaurant
(formal) and la terrazza (elegantly casual), the spirit has four
other elegant dining venues: the alfresco hot rock for steak
and seafood, the stars late-night jazz supper club, Asian fusion
at seishin and the indulgent le champagne.
During the voyage we enjoyed a chilean wine tasting,
masterchef competitions and a relais & châteaux ecole des
chefs cookery course with a food market tour and informative
and fun ‘lunch and learn’ classes.
And there was plenty of opportunity to work off all the
fine food, with a gym, a pool, aerobics and yoga classes and a
daily one-mile power walk providing exercise at every level. in
the late afternoon, with the sea breeze cooling us as we ran,
the jogging track offered ever-changing scenery as we gently
cruised along.
For those who like to take things at a more leisurely pace,
an expansive 8,300-square-feet spa offers an array of health
and beauty treatments.
Finding peaceful escapism was easy. our favourite spot,
the panorama lounge, with its alfresco patio facing the
trailing wake of the ship, offered a quiet haven for reading by
day and champagne at sunset.
Days at sea were blissful, with a varied programme of
enrichment lectures, port talks, spa treatments and lazy
lunches on the pool deck. After dark, we met up with fellow
guests in the cocktail bars before dinner and evenings of
music, dancing and theatre entertainment.
From the caribbean we sailed south to Brazil, visiting the
upmarket resort of Buzios, bustling with boutiques and beach
bars. here we took a schooner trip to the fishing village of
parati, taking in lush green paradise islands as we sailed.
As the ship glided into rio de Janeiro at dawn, mimosas
were served on deck. on the port side we passed ipanema
and copacabana beaches, the imposing christ the redeemer
statue and sugar loaf mountain – each sight more spectacular
than the one before.
From rio we sailed on to Buenos Aires, the ‘paris of south
America’, where we strolled along the wide atmospheric
boulevards and the Bohemian la Boca district, where the
tango was born.
then it was over rough seas to the remote Falkland islands,
inhabited by 700,000 penguins, 600,000 sheep and 3,000
people in an area around six times the size of hampshire. We
took a trip to stanley by land rover convoy and to Bluff cove
lagoon, where a huge colony of gentoo and king penguins
huddled on a wild, windswept sandy beach. this magnificent
wildlife sanctuary offers sustainable eco-tourism at its best
and was breathtaking.
As the temperature dropped, iced martinis were replaced
by hot boullion and we headed towards tierra del Fuego and
the frontier port of ushuaia, the most southerly town at the
end of the world.
the patagonian fjords are a seemingly endless labyrinth of
narrow lagoons, inlets and tiny forested islands, dominated by
the towering snow-capped peaks of the Andes, and here we
followed in Darwin’s footsteps up the Beagle channel.
silver spirit’s captain offered an inspiring geological
commentary from the bridge as we sailed almost silently
past dazzling white, turquoise-tinted glaciers and gushing
cascades of melting ice.
Getting even closer to the dramatic scenery, we boarded
a catamaran to venture further into the surreal, isolated
wilderness. laguna san rafael, dotted with ice floes and
bordered by the san Valentin glacier, a giant cracking ice wall
which splinters and crashes into the sea, was a highlight of our
trip, with those who shared the experience with us standing in
awe as we looked out over the dramatic landscape around us.
continuing north up the long, curving coastline of chile we
next headed to the sun-baked peruvian desert, then the costa
rican eco-jungle, with its crocodiles and coffee plantations.
Diving dolphins and spout-blowing whales off the coast of
mexico ended our journey in style.
With infinite options of shore excursions, city tours, horse
riding with gauchos, wildlife spotting, the rio carnival, scuba-
diving, jungle zip-lining, as well as land programmes to machu
picchu, iguazu Falls, the Galapagos islands and Antarctica,
our trip left us with photographs and memories that made
previous journeys rather pale into insignificance.
We had enjoyed an adventure of exploration within the
secure comfort of a floating five-star resort hotel. And that
in my opinion is definitely the way to discover a little more of
the world.
19. 19
V O y A G E T O T H E E N d O f T H E W O r L d | S I L V E r S E A
SilverseavoyagestoSouthAmericain2012
Silversea offers a selection of seven to 17-day itineraries
around South America which can be combined to create your
own Grand Voyage. Fares start from £3,008 per person based
on two people sharing a Vista Suite for a seven-day voyage
from Buenos Aires to Rio de Janeiro departing on 12 February
2012. This fare currently includes free economy round-trip air
travel from a UK airport and an onboard credit of $250 per
person ($500 per suite). Exclusive VIP opportunities to join the
Rio Carnival are offered at a supplement.
Tel.08442510838.www.silversea.com
CruiseandstayatChewtonGlen
Silversea guests can enjoy a cruise-and-stay package
at Chewton Glen for departures from Southampton, adding
a little extra style and relaxation to their cruise experience.
The package includes overnight accommodation in a
luxurious twin or double room, continental breakfast, full
use of the award-winning spa and leisure facilities, chauffeur
transferstoandfromSouthamptonDocksandcomplimentary
car parking during the cruise. Prices start from £434 per room
per night based on two sharing a Bronze Room.
Tel.01425275341.www.chewtonglen.com
20. E XPLORE.
DREA M.
DISCOVER.
For more information or to book, please call Silversea on 0844 251 0838, visit www.silversea.com or contact your travel agent.
What is it that makes Silversea the benchmark of luxury cruising? The cuisines by Relais & Châteaux?
The all-inclusive luxury? The sumptuous suites with Ferragamo soaps... the butler who anticipates your every need?
Or perhaps it is Silversea’s Italian heritage, a European sophistication
that so appeals to well-travelled, international guests.
Aboard our ships you can explore secluded harbours less touched by time and tourists.
Insider access to the world’s great cities. Bespoke tours so that you can roam where you please.
Hardly what you would expect on an ordinary cruise. But then this is small-ship cruising. And we are Silversea.
Ask about our all-inclusive fares with special savings, complimentary air fares and upto $1,500 onboard credit per suite.
21. ElEvatE the experience
The New GraNCabrio SporT by MaSeraTi: elevaTe The experieNCe
With the Grancabrio, Maserati moved the open-top grand touring experience onto a new level. now elevate the experience even further with the new Grancabrio Sport. With
spacious seating for four people and an elegant pininfarina design featuring the highest quality materials, the Grancabrio Sport is both luxurious and comfortable for all.
Dynamic ability is derived from the optimised 4.7 litre V8 engine which delivers even more power and performance coupled with improved fuel consumption and emissions. expert
handling, enhanced Skyhook suspension and Mc Auto Shift Gearbox Software deliver an altogether more sporty ride. exhaust valves that remain open in Sport mode add to the
exhilarating driving experience.
the Maserati Grancabrio Sport is priced at £102,615 on the road, including 3 years/unlimited mileage warranty.
For more information on the Maserati GranCabrio Sport or Maserati events, call 02380 283 404 or visit www.meridien.co.uk
Car shown with optional metallic paint at £564, carbon fibre on selected interior trim details at £1,740, anodised matt red brake callipers at £516, Anthracite Grey Astro-design alloy wheels at
£480 and Bose®
Surround Sound system at £1,440. Official fuel consumption for the Maserati GranCabrio Sport in mpg (litres/100 km): urban 12.6 (22.5), extra urban 28.8 (9.8), combined 19.5
(14.5). CO2
emissions on combined cycle: 337g/km.
Meridien Modena
77 High Street, Lyndhurst, Hampshire, SO43 7PB
Tel: 02380 283 404
www.meridien.co.uk
22. 22
C H E W T O N G L E N M A G A Z I N E | I S S U E N I N E
23. 23
Verdict
on VetiVerEmma Caulton dinEs in stylE at ChEwton GlEn’s muCh
antiCipatEd nEw rEstaurant
V E r d I C T O N V E T I V E r | d I N I N G A T C H E W T O N G L E N
Vibrant Vetiver, Chewton Glen’s new restaurant, comprises
five light interconnecting dining areas including the
Garden room, summer house and wine room.
the ‘tie-required’ dress code has been thrown out and
a more relaxed approach brought in. the style is country
house chic with an inviting scheme of dramatic black
wallpaper and highlights of lime and lilac. Curved booth
seating is already a favourite, and details delight, such as
bunny-shaped napkin holders – an allusion to Chewton
Bunny, the tree-covered ravine which leads to the sea and
after which Chewton Glen is named.
we have bubbly and olives in the bar while mulling
over award-winning executive head chef luke matthews’
new seasonally-changing à la carte menu, which not
only combines classic and cosmopolitan influences but
is designed to be mixed and matched. dishes are listed
under starters, oysters and caviar, grills, mains and special
evening trolleys (much loved by regulars).
as managing director andrew stembridge explains,
guests can decide whether they simply want to enjoy a
light endive and isle of wight blue cheese salad, the tasting
menu of five courses or anything in between. Vetiver is
whatever you want it to be. there is also a terrifically good
value three-course market lunch menu for £25, and in the
evening Vetiver is now open an hour and a half earlier at
6pm: eating lighter and earlier is proving popular.
“on a Friday night if you have just driven down from
london you do not necessarily want to dress for dinner
and eat three courses,” andrew says. “you may just want
to relax and have fish and chips with a glass of Chablis.”
Chewton Glen has always dared to be that little bit
different, and while other hotels are tending towards
establishing two restaurants – one formal, one brasserie
– andrew and his team are going their own way with one
hybrid restaurant that suits all.
he adds: “the other day someone said to me:
‘hallelujah, why aren’t there more places doing this?’”
andrew and his team succeed in offering top-quality
personal service with a relaxed approach that suits today’s
frenetic lifestyles. Chewton Glen feels like home, albeit
the most comfortable, stylish home possible.
the hotel collects accolades with aplomb, this year
picking up the Green tourism Business scheme’s Gold
award, making Chewton Glen one of only three five-star
properties in England to achieve this status.
work on a walled kitchen garden is planned and the
herb garden is already established, with chefs grabbing
handfuls of fresh herbs whenever they are required.
and so we settle down to starters of five herb gnocchi
with broad beans, girolles and mascarpone, which is a
fragrant plate of piping-hot comfort, and a fresh, sweet
tower of dressed dorset crab served with an impeccable
apple and celeriac remoulade.
our mains are roast devonshire duck breast, which
melts like butter on the tongue, accompanied by chicory
tatin and intense blood orange sauce, and Cornish sea
bass on a cassoulet of roasted aubergine and chorizo.
sommelier alan holmes suggests a marlborough
riesling with lime flavours but enough body to balance the
crab (more like a love affair than a glass of wine), and
24. 24
C H E W T O N G L E N M A G A Z I N E | I S S U E N I N E
a delicious provençal blush rosé with just the right mix of fruit and
spice for the sea bass.
our chosen desserts are Beaulieu strawberry vacherin (local and
regional ingredients are highlighted on the menu) and moist sicilian
blood orange cake that tastes of mediterranean sunshine.
Bringing the wine cellar into the restaurant is an inspired move
that enhances alan’s role. he can now work more closely with
diners to help them choose wines – ideal with some of the more
adventurous, fusion dishes on the menu.
the new wine room can also be used for private parties and
tastings. Guests can drift in to select something to accompany their
evening meal, and saturday evening themed tastings are to become
a regular feature, with opportunities to sample, for example, modern
spanish wines, English sparkling wines or flights of wines with grape
varieties, such as pinot noir, from different producers or different
countries; it is all rather fun.
people used to come to Chewton Glen to celebrate a special
occasion, and they still can, but they can also come just to relax,
perhaps with a glass of wine and a snooze in one of the oversized
bronze ‘husks’ swinging nonchalantly just beyond the terrace. life
does not get much better than this.
Vetiver. Tel. 01425 275341. www.chewtonglen.com
the ‘tie-required’ dress code has been thrown out and a more relaxed approach brought in.
the style is country house chic with an inviting scheme of dramatic black wallpaper and
highlights of lime and lilac.
25. Chewton Glen takes pride in stayinG true to its heritaGe. But
ChanGinG tastes demand Careful evolution. the latest Chapter
inChewtonGlen’sstoryisvetiver,ourexCitinGnewrestaurant.
two-course seasonal lunch £20
three-course seasonal lunch £25
three-course sunday lunch menu £35
five-course tasting menu £79.50
all prices include service charge and vat
you can dine at vetiver and enjoy a simple supper, our
five-course tasting menu or anything in between.
www.chewtonglen.com
disCover more
Chewton Glen
new forest hampshire Bh25 6Qs
t. 01425 275341
vetiver@ChewtonGlen.Com
sat nav direCtions: Bh23 5Ql
28. 28
C H E W T O N G L E N M A G A Z I N E | I S S U E N I N E
GoinG for GoldLord SebaStien Coe taLkS London 2012 with Martyn ZiegLer
Sebastian Coe is used to early starts and punishing regimes,
having spent most of his early adult life pounding the
streets as he honed his fitness to challenge for olympic
titles. and now, as chairman of the London 2012 organising
committee, it seems that little has changed.
“i am out of bed by 5.15am most mornings and in the
office or doing something of a 2012 nature by 8am,” he says.
“it is not unusual for me to leave at 7.30pm and attend a
dinner afterwards that might go on well into the night.”
a punishing regime it may be but Lord Coe insists it is
one he relishes – and a stroll in the park compared to his
days as an athlete.
“i wake up every morning looking forward to what
the day brings. it is a little like when i was training: some
days are better than others but you know you are heading
towards an olympic final – except for me now it is the
opening ceremony.
“Probably 99 per cent of my role is just being there and
getting it done and that feels quite natural to me, having
had such a background in sport. track and field is hard graft
and you have to grind it out.
“this is much more enjoyable and there are days of sheer
pleasure. the variety of my working week can be astonishing.
i might be organising the nations and regions programme
in newcastle one day, then meeting the Jamaican national
olympic Committee in my office the next.”
29. 29
G O I N G F O R G O L D | L O N D O N 2 0 1 2
30. 30
C H E W T O N G L E N M A G A Z I N E | I S S U E N I N E
Chewton Glen supports GB Women’s Volleyball
In any other country, the GB Women’s Volleyball team would be superstars.
Volleyball is the second most popular team sport in the world, attracting a huge following.
In Britain, however, the GB Women’s Volleyball team remains unfunded despite recent wins against Chile and Argentina
and strong performances against Japan and the Netherlands.
The team is being tipped for high-ranking success at London 2012, with Chewton Glen supporting local team members
Nicky Osborne, Vicky Palmer and Lucy Wicks (vice-captain) with annual membership to the hotel spa and fitness facilities.
“Because we’re living out of bags and constantly travelling, relaxing back home at Chewton Glen is absolute bliss,” says Lucy,
www.gbwomensvolleyball.co.uk
31. 31
G O I N G F O R G O L D | L O N D O N 2 0 1 2
the sheer scale of the olympics project is awesome.
“it is like staging the world championships of 26 different
sports in the same city simultaneously,” he says. “there
are a vast number of decisions that have to be made.”
Meeting the people behind the games means he is
always in demand. “dignitaries, sponsors and visitors
have to be entertained and shown London’s preparations,
schoolchildren have to be inspired, the regions outside
London have to be persuaded they are part of the games,”
he says. “but it is also tremendously exciting to be part
of something so big. you cannot fail to feel proud when
you are showing politicians, schools, sponsors and other
people around the olympic park.
“i am also proud that we have raised £2 billion to fund
the games in what most people agree to be the toughest
economic conditions for hosting an olympics since 1976.”
that is a reference to London’s extraordinary success
in attracting sponsors and selling tickets. due to luck or
good planning, or probably both, the major sponsorship
deals were tied up before the economic crisis struck.
there has been nothing fortunate about the rush
for tickets however: the british public’s love for sport
has accounted for that. yet London 2012’s success in
selling tickets has also created its biggest headache in
public relations terms: how to deal with the bad feeling
generated by the fact that many people who applied for
tickets have been left empty-handed.
Lord Coe has talked about tickets until he is blue in
the face but remains convinced that there was no fairer
system that could possibly have worked. “Critics of the
ticket sales system have failed to offer any meaningful
alternatives,” he says, “and it is inevitable with any major
event that not everyone can be there.”
the one cloud on the horizon continues to be the future
of the olympic Stadium. Lord Coe would like nothing
better than to see the world athletics championships
coming to britain for the first time ever but tottenham
hotspurs’ legal action for a judicial review of the decision
to award the stadium to west ham after the games is
threatening London’s bid for the 2017 event.
“the 2017 world athletics championships would be
an extraordinary legacy for the stadium and for London,”
he says. “we will have to grab this opportunity with
both hands.”
it will be just another task for him to fit in on the road
to London 2012.
London 2012 at Chewton Glen
Athletes from 205 different countries are expected to compete in 26 Olympic sports and 20 Paralympic sports at the
London 2012 Olympic Games, which take place across the UK from 27 July to 9 September 2012. Full listings and news
updates can be found at www.london2012.com. Chewton Glen will be offering a number of VIP packages taking in 2012
Olympic action along the South Coast which will include event hospitality. Details will be announced on the Chewton
Glen website on an ongoing basis, with overnight accommodation in a Bronze Room during the Olympic period starting
from £362, based on two people sharing and inclusive of breakfast. www.chewtonglen.com
32.
33.
34. 34
C H E W T O N G L E N M A G A Z I N E | I S S U E N I N E
35. 35
T H E f I N E A r T O f I N v E S T I N G | S G P B H A M B r O S
The fine
arT of
invesTingSociété Générale Private BankinG HamBroS in PartnerSHiP witH 1858 art
adviSory ProvideS aSSiStance to clientS SeekinG to inveSt in art. roBerta SmytH
talkS to viola raikHel-Bolot, director of 1858, to find out wHy art inveStment
iS a delicate Balance Between aeStHetic aPPreciation and financial Savvy
when Salvador dali’s 13-by-9.875-inch Portrait de Paul
eluard from 1929 reached a record $21,688,635 at Sotheby’s
london on 10 february it became the most expensive
surrealist work ever to sell at auction.
in the same auction francis Bacon’s petitely-scaled
1964 triptych of his friend and fellow artist lucian freud
achieved $37 million, providing evidence that investment
in fine art was enjoying a resurgence.
“one of the perceived benefits of investing in art is
the observed low correlation with other asset classes,”
says viola riakhel-Bolot, director of 1858 art advisory.
“concerns about future inflation or the return to financial
instability may drive individuals towards increasing their
portfolio allocation to art as an inflation hedge. recent
record prices, strong returns and increased institutional
buying have sparked significant interest in art as an asset
class.”
the availability of artworks and the competition
for pieces may drive an increase in value, making art a
potentially desirable asset for investment purposes, but
balancing aesthetic appeal and financial return is not
always easy.
auction houses, art dealers and art advisers are all
incentivised differently, and understanding the seller’s
motivation will help you make informed purchases.
the objective of dealers and auction houses is to sell
consigned and existing stock, which means advice from
these parties can be skewed, with a focus on business
profits and reaping in-house commissions.
“the sole purpose of an independent art adviser is to
identify the best source of works which suit their client’s
collecting objectives, without any bias,” viola says. “while
auction houses charge both the buyer and the seller a
percentage on the same transaction and dealers sell at
retail prices, an independent art adviser is able to leverage
discounts in the marketplace and provide transparency in
the transaction.”
discovering an artwork that appeals aesthetically is only
one of the first steps in the collecting process. Buyers must
also consider whether it represents the best possible work
by this artist, within their budget.
researching the artist’s body of work will ascertain
whether or not your selected Picasso, for example, is the
best possible representation of his Blue Period.
it is also important to consider where the art has been
displayed. “a work’s provenance will make a considerable
difference to the selling price,” viola says “in the current
market, works from private collections with an excellent
public exhibition history are in high demand and occupy
some of the top lots by value at auction. while the
prestige of being featured in an exhibition at a world-class
institution adds to an artwork’s desirability and value, this
is not to say that artworks kept out of the public eye are
worth any less.
“turner’s masterpiece, modern rome – campo vaccino,
for example, was sold on 7 July 2010 for an exceptional
price of £29,792,150 to the Getty museum in los angeles
after not appearing on the market for 171 years.
36. 36
C H E W T O N G L E N M A G A Z I N E | I S S U E N I N E
“it is important to request independent condition reports
before making a purchase. Similarly, when identifying works
privately or at auction, an independent examination of the
artwork by your adviser with a uv light will immediately
ascertain whether or not the existing condition report
reflects the actual state of the work.”
as with all sizeable purchases, it is also vital that your
artwork is properly insured. initial valuations date, making
them inaccurate for insurance purposes. annual valuations
are essential for insuring against theft or damage.
Buyers and sellers should seek an independent and
impartial adviser for all stages of the collecting process.
“with an unregulated market, inflated prices and counterfeit
works, a good adviser will help clients avoid the many pitfalls
and potentially unpleasant surprises that can occur in the
marketplace,” viola says. “it is essential to be well advised at
all times.”
1858 provides independent advice to high-net-worth
individuals,financialinstitutions,corporationsandmuseums.
For more information about 1858’s range of services, contact
EdwardShiptonon02076927558. www.1858ltd.com
About Société Générale Private Banking Hambros
Société Générale Private Banking Hambros was formed
in 1998 after the acquisition of Hambros Bank by Société
Générale. the private bank has maintained the best traditions
of Hambros combined with the benefits of being part of
a large global bank. clients benefit from the worldwide
expertise and resources of Société Générale and a high level
of personal and customised investment services.
SGPB Hambros, which has already had a thriving regional
private banking team for the last few years, operates from
london, Jersey, Guernsey and Gibraltar and has a network of
regional offices throughout the uk. these include a regional
office in lymington.
in addition to the range of wealth management and
advisory services offered by the team, the lymington office
will function alongside cGi/SGB yacht finance, a subsidiary of
Société Générale and a leader in the european yacht finance
sector. it offers a bespoke combined service to the yachting
community, with a range of finance and investment solutions.
the team also offers high-net-worth individuals local
access to the bank’s global expertise. this includes assisting
private clients and also the business community to structure
innovative solutions for their investments, liquidity and
banking needs.
For further information contact Martin Brown
or Andrea Steel on 020 7597 3301.
www.privatebanking.societegenerale.com/hambros
The views expressed in this article are the writer’s own. SGPB Hambros
makes no representation regarding any matters raised therein.
38. C H E W T O N G L E N M A G A Z I N E | I S S U E N I N E
38
39. Truly divineLiz Kavanagh enjoys a cuLinary treat in the rhine vaLLey
T r U L y d I v I N E | r H I N E v A L L E y
Deep in the rolling hills of the rhine valley a rather
unassuming hotel has become renowned across the world
for culinary excellence.
Master chef johann Lafer is already a household name in
germany, with a popular tv show and range of books, but
his notoriety as a genius in the kitchen has brought him a
much wider fan base.
Built around the remains of a 12th-century castle,
johann Lafer’s stromburg opened its doors at the end of
1994 and has 14 luxurious rooms as well as its signature
restaurant and a more informal bistro. it is now part of the
relais & châteaux group, of which chewton glen is also a
member, and its many awards for culinary excellence are
showcased in a gallery next to its extensive cellars.
johann is passionate about sourcing seasonally and
as locally as possible. he grew up on a farm, where a
constantly-changing range of fresh produce inspired him
to start cooking from an early age.
international travel and experience alongside master
chefs including eckart Witzigmann at aubergine in Munich
and gaston Lenôtre in Paris allowed him to fine-tune his
culinary skills and in 1983 he returned to germany as
executive chef at restaurant Le val d’or in guldental.
the owner of the restaurant was silvia Buchholz – a
renowned figure in the hospitality industry in her own
right. Marriage sealed a partnership that added to the
restaurant’s reputation for excellence – something that
continues today in its present location in stromberg.
johann Lafer’s val d’or restaurant is very much the
central focus of his stromberg hotel, with a waiting list for
tables at weekends and an impressive guest book, boasting
everyone from international politicians to film stars.
every element of the food served at Le val d’or is
personally sourced by johann or a member of his team,
with the same level of attention given to his signature
sachertorte as to the trilogy of beef from styrian high
mountain pastures.
But it is not just the food’s quality that is exceptional. its
presentation and the creative way it is served add further
panache to the dining experience.
even at the very start of a meal at Le val d’or the bread
basket was a treat – boasting five different types of home-
made bread and a selection of oils and salts infused with
herbs and truffle.
My seven-course menu included a trilogy of locally-
caught crayfish, a velvety pea soup and caviar and
cauliflower – each dish impeccably presented and light
enough just to tease the palate rather than overload it. on
the sommelier’s recommendation i enjoyed the crisp 2008
johann Lafer’s cuvée with my initial courses, moving on
to a robust 2009 spanish Barbazul for my main course of
regional venison.
cooked just as i like it, medium rare, it was accompanied
by a delicious cranberry and tarragon jus and melted in the
mouth – showcasing both the excellence of the produce
and its cooking.
39
40. C H E W T O N G L E N M A G A Z I N E | I S S U E N I N E
the international cheese trolley was equally impressive,
featuring some 30 varieties of cheese, which were served
with a selection of home-made mustards and chutneys,
grapes and nuts.
and to end the meal i enjoyed a feathery-light lemon tart,
complete with lavender sable and delicate cacao sorbet.
just as tiny tasting spoons of savoury treats had been
sent out between courses, so the dessert, to my great
delight, was preceded by pre-dessert – a showcase of
johann’s skills as a patissier – which included a wooden case
of tiny mouthfuls including a florentine, chocolate brownie,
lemon sable and macaroon.
and when coffee arrived it was with the most enormous
box of chocolates i have ever seen, from which i was invited
to select a final indulgence.
it was in a somewhat euphoric state that i floated upstairs.
each of the hotel’s rooms is named after an internationally-
renowned chef – many are personal friends of silvia and
johann – with the principal suite housed in what was once
the castle turret.
off-site, the johann Lafer cookery school offers year-
round courses catering for cooks of all levels – most of which
are hosted by johann himself.
and just outside the castle gates the stunning scenery
and history of the Middle rhine region, which stretches from
nearby Bingen across to Koblenz and is now a unesco World
heritage site, offers plenty to do and see.
each of the tens of tiny castles that line the banks of the
rhine has its own legends and history, with boat cruises
allowing visitors to learn more as they soak up the scenery
Wine tasting can be enjoyed at just about every village in
the region, and the hotel offers a number of guided tasting
40
41. T r U L y d I v I N E | r H I N E v A L L E y
packages, taking in some of the top local makers.
outdoor pursuits include riding, cycling and range
rover safaris, but for something truly special johann Lafer’s
personal helicopter can be booked for alfresco dining with
a difference, with johann personally flying guests over the
rhine to a vineyard near Bacharach, where a six-course
gourmet barbecue is served in style among the vines.
one of the best things about visiting the hotel is the
lack of pomp and formality. there is laughter and animated
chatter in the restaurants, and johann is renowned for his
relaxed and friendly banter with his guests.
the Bistro offers informal dining for nights when a
simple schnitzel and salad along with a bottle of beer is
just the thing, and has the sort of ambience that makes you
feel like a regular even on a first visit.
that was certainly the lasting impression i had as i left
johann Lafer’s stromburg – clutching a jar of home-made
preserve to enjoy back at home. small and unpretentious
gestures like this make you feel you have just left the
company of friends – and that is what great hospitality
should always be about.
Johann Lafer’s Stromburg is
within easy reach of Frankfurt
Airport, which has regular flights
to UK airports. Hotel reservations
can be made through Relais &
Châteaux. Tel. 00 0800 2000
0002. www.relaischateaux.com
41
42. E S CAP E AN D D I N E I N ST YL E
WITH R E LAI S & C H ÂTEAU X I N TH E U N ITE D K I N G D O M AN D I R E LAN D
Participating hotels:
Airds Hotel & Restaurant, Amberley Castle, The Bath Priory, Buckland Manor, Chewton Glen, Cliff House Hotel, The Connaught, Farlam Hall, Gidleigh Park,
Gilpin Hotel & Lake House, Glenapp Castle, Gravetye Manor, Hambleton Hall, Inverlochy Castle, Kinloch House, Lime Wood, Longueville Manor, Lower
Slaughter Manor, Lucknam Park, Mallory Court, Le Manoir aux Quat’ Saisons, Marlfield House, The Royal Crescent Hotel, Sharrow Bay, Sheen Falls Lodge,
Summer Lodge Country House Hotel & Spa, The Vineyard at Stockcross, The Waterside Inn, Whatley Manor, Ynyshir Hall.
*VAT may not already be included in some hotels. Dinner without drinks. This offer is valid all year for any holidays taken before December 30th 2012.
Reservations must be made at least 72 hours prior to arrival date and are subject to availability. Changes may be made without prior notice. Rate based on two
people sharing a double room. Accommodation in a double classic or superior room, a dinner for 2 people and a sumptuous breakfast for 2 the following morning.
Euros will apply in hotels in Ireland. For reservations please call 00 800 2000 00 02**
** Toll free number
w ww .rel ai s ch ateau x . co m
Book a Charming British or Irish Escape in one of our country house or city hotels and
experience great British or Irish food at its best prepared by some of the most renowned chefs.
From just £350* per couple…
