chewton glen magazine

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

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“Keep your love of nature, for that is the true way to understand art better.”

VINCENT VAN GOGH

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WelcomeAlthough 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 GlenNew Milton, Hampshire, BH25 6QS

Telephone: +44 (0) 1425 275341Fax: +44 (0) 1425 272310

Email: [email protected]

www.chewtonglen.com

Managing Director: Andrew Stembridge

Recent Awards and Accolades:

• AA5RedStarRatingand3Rosettesheld continuously since 1993. Also awarded ‘AA Inspectors’ Choice Hotel’

• Relais&Châteaux2010–‘AwardoftheR&C Corporate Trophy’

• GreenTourismBusinessScheme–‘Gold Award2011’forenvironmentaland corporate social responsibility initiatives

• CondéNastTraveller2011–‘BestHotelfor ServiceintheUK’andlistedasoneofthe ‘World’sBestHotels,2011GoldList’

• EnjoyEnglandNationalAwardsforExcellence 2011–‘LargeHoteloftheYear,SilverAward’

• TatlerSpaGuide2011&2010–‘Bestof British’listingandoneofthe‘101BestSpas in the World’

• CatererandHotelkeeper2010–‘Hotelierof theYear’,AndrewStembridge,Managing Director,ChewtonGlen

• CondéNastTraveler2010–‘BestHotelinthe BritishIsles’(locatedoutsideLondon)andone ofthe‘Top100HotelsintheWorld’

• CondéNastJohansens28th AnnualAwardsfor Excellence–‘MostExcellentHotel2010’

• Gallivanter’sGuide2011–Runner-upinthe category‘BestSmallHotel/Resortunder 100Rooms’

• TheSundayTimesTravelMagazine2011– Oneofthe‘Top50BritishSpas’andinthetop 10 ‘Classic Spa Hotels’

• ZestMagazineSpaAward2010–Readers choice‘BestforRelaxation’

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

DESTINED FOR THE WORLD’SMOST BEAUTIFUL INTERIORS

PORTAROMANA.CO.UK

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TREETOPPARADISE 6IntroducingChewtonGlen’sTreeHouseSuites

INTHEGRANDSCHEME OFTHINGS 10InteriordesignerAnitaRosatosharesherinspirationsforChewtonGlen’sVetiverrestaurant

VOYAGETOTHEENDOF THEWORLD 16VivienDevlinexploresSouthAmericaSilversea-style

VERDICTONVETIVER 22Emma Caulton dines in style at Chewton Glen’smuch-anticipatednewrestaurant

GOINGFORGOLD 28LordSebastianCoeonLondon2012

THEFINEARTOFINVESTING 34Why art investment is a delicate balance between aesthetic appreciation and financial savvy

TRULYDIVINE 38WhyJohannLafer’sStromburghotelhasbecome renowned across the world

SERIOUSLYSEXY 44DannyCobbsfallsinlovewiththeFerrariFF

CLASSACT 50One to one with leading lady Naomie Harris

RESTANDRENEW 56Enjoysomeme-timewithanarrayofbeautytreatsfromthespa

OPERATSAR 60DavidPountneytellsHenriettaBredinofhisartisticambitionsaschiefexecutiveandartisticdirectorofWelshNationalOpera

CUTTINGEDGE 68FabulousfashionfromMarcCain

DELICIOUSDRINKING 72How wine merchant armit supplies ChewtonGlenwithwinesfromacross the world

ALLTHATGLITTERS 76Hamilton&Inches’handcraftedtraditionalsilverware

ANTIQUESASINVESTMENTS 80AntiquesRoadshowexpertJohnBlyrevealsthebenefitsandpitfallsofbuyingintimesofeconomicuncertainty

LADIESANDGENTLEMEN 84Home House managing director Andrew Richardsonrevealsthechangingfaceofthetraditional gentleman’s club

RELAXANDPLAY 90LizKavanaghenjoysafamilystayatChewtonGlen

WELLCONNECTED 96HowVertu’sluxurymobilephonesareinaleagueoftheirown

ChewtonGlenMagazineispublishedandprintedonbehalfofChewtonGlenbybhPublicationsLtd.

bh Publications Ltd Unit8,BranksomeBusinessPark, BourneValleyRoad,Poole,DorsetBH121DW Telephone:+44(0)1202765988 Fax: +44 (0)1202 763997 www.bh-publications.co.uk

ManagingDirector: SimonRodway SeniorDesigner: RichardEvansEditor: LizKavanaghSalesDirector: LouiseDykes Sales: CharlotteSkinner,SueLong ProductionDirector: SamDykes Withthanksto: AngelaDay,HenriettaBredin, Emma Caulton, Danny Cobbs, VivienDevlin,Roberta SmythandMartynZiegler

ChewtonGlenMagazineispublishedonceayearandoffersadvertisersanexclusivetargetaudienceofdiscerning,affluentreaders.ThemagazineisdistributedwithinChewtonGlenandalsonationallyandinternationallytoChewtonGlenclients.Eachissuehasanestimatedreadershipof30,000.Thenextissuewillbeoutin September 2012.

For all advertising and editorial enquiries please contact bhPublicationsLtd.

Whilst every attempt has been made to ensure that thecontentinthismagazineisaccurate,neitherbhPublicationsnorChewtonGlencanaccept,andherebydisclaim,anyliabilitytoanypartyforlossordamagecausedbyerrorsoromissionsresultingfromnegligence,accident or any other cause. All rights reserved. No partofthismagazinecanbereproduced,storedinaretrievalsystemortransmittedinanyformorbyanymeans, electronic, mechanical, photocopying, recording orotherwise,withoutpriorwrittenpermissionofbhPublicationsLtd.Informationiscorrectattimeofgoing topress.Viewsexpressedarenotnecessarilythoseof bhPublicationsorChewtonGlen.

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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


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Cover:FennelgrowinginChewtonGlen’sherbgarden.PhotographybyPeterCanningofViewpointPhotography www.viewpoint-photography.co.uk.Tel:01761420841.

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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.

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“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.”

Terence O’Rourke. Tel. 01202 421142. www.torltd.co.uk

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.

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You dream, we deliver

Planning | Architecture | Environment | Landscape01202 421 142 // www.torltd.co.uk

RTPI Planning Consultancy of the Year

TOR Chewton Glen Final5.indd 1 22/08/2011 13:33

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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.

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“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

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



“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

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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


Untitled-4 1 23/08/2011 10:56

bournemouth 239x327 chewton press ad.indd 2 8/18/2011 4:24:05 PM

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Voyage to the end of the worldViVien DeVlin explores south AmericA silVerseA-style


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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.

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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

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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.

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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

Silversea voyages to South America in 2012Silversea 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. 0844 251 0838. www.silversea.com

Cruise and stay at Chewton GlenSilversea 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 transfers to and from Southampton Docks and complimentary car parking during the cruise. Prices start from £434 per room per night based on two sharing a Bronze Room. Tel. 01425 275341. www.chewtonglen.com

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 sophisticationthat 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.

22906 Ha Long Ad - Chewton Glen:Ha Long Ad - Chewton Glen Mag 9/9/11 16:43 Page 1

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 Modena77 High Street, Lyndhurst, Hampshire, SO43 7PB Tel: 02380 283 404www.meridien.co.uk

4777 Meridien GranCabrio Sport ad 239x327.indd 1 22/08/2011 15:47

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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

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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.

Chewton Glen takes pride in stayinG true to its heritaGe. But ChanGinG tastes demand Careful evolution. the latest Chapter in Chewton Glen’s story is vetiver, our exCitinG new restaurant.

two-course seasonal lunch £20three-course seasonal lunch £25three-course sunday lunch menu £35five-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.comdisCover more

Chewton Glennew forest hampshire Bh25 6Qs t. 01425 275341

[email protected] sat nav direCtions: Bh23 5Ql

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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.”

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Chewton Glen supports GB Women’s VolleyballIn 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

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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 GlenAthletes 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

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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.

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“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, financial institutions, corporations and museums. For more information about 1858’s range of services, contact Edward Shipton on 020 7692 7558. www.1858ltd.com

About Société Générale Private Banking HambrosSociété 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/hambrosThe views expressed in this article are the writer’s own. SGPB Hambros

makes no representation regarding any matters raised therein.

Please note that investments may be subject to market fl uctuations and the price and value of investments and the income derived from them can go down as well as up. As such your capital may be at risk. SG Hambros Bank Ltd is authorised and regulated by the Financial Services Authority. © GettyImages -

PRIVATE BANKING

Your pr ivate banker works c losely wi th a team of dedicated industry experts developing appropr iate solut ions to help you manage your weal th and meet your personal object ives.

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Please note that investments may be subject to market fl uctuations and the price and value of investments and the income derived from them can go down as well as up. As such your capital may be at risk. SG Hambros Bank Ltd is authorised and regulated by the Financial Services Authority. © GettyImages -

PRIVATE BANKING

Your pr ivate banker works c losely wi th a team of dedicated industry experts developing appropr iate solut ions to help you manage your weal th and meet your personal object ives.

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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.

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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

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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

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ESCAPE AN D D I N E I N STYLE WITH R E LA IS & CHÂTEAU X I N TH E U N ITE D K I NG DOM 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

www. re la ischateaux .com

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…

chewton glen magazine

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