New Year's Eve Cocktails

Ketel Crumble

We hope you have celebrated Christmas well and are hopefully planning your New Year's Eve celebrations. We thought some cocktail recipes could be very helpful this time of year, so we asked our friend Deano Moncrieffe (Ketel One Brand Ambassador) to share some of his fabulous creations with our readers.

Ketel Crumble

Ingredients:

37.5ml Ketel One Vodka

20ml Freshly Squeezed Lemon Juice

25ml Sugar Syrup

75ml Pressed Apple Juice

Dash of Vanilla Extract

Pinch of ground Cinnamon

Method: Shake all ingredients in a cocktail shaker filled with ice and strain into a goblet filled with cubed ice.

Garnish: apple slice and a sprinkle of ground cinnamon

Units: 1.5

Espresso Martini

Espresso Martini

Ingredients:

50ml Ketel One

37.5ml hot espresso coffee

12.5ml sugar syrup

7ml Grind coffee liqueur (or Kahlua coffee liqueur)

Garnish: with 3 coffee beans

Method: Shake all ingredients with ice and fine strain into chilled glass.

Units: 2.2

Glass: martini

Chocolate Chilli Mule

Chocolate Chilli Mule

Ingredients:

37.5ml Ketel One Vodka

10ml white chocolate liqueur or crème de cacao (white)

Ginger ale

Quarter of a very small red chilli (deseeded and chopped in small pieces)

Lime wedge

Method: Build in the order above into a high ball glass. After you have topped up with ginger ale squeeze a lime wedge and drop into glass, then sprinkle the small pieces of red chilli on the top. Gently stir and serve.

Glass: high ball

Units 1.8

Hartnett Holder & Co. at Limewood Hotel

“Fine dining and big plates are banned” declareth Robin Hutson when briefing Martin Brudnizki on the new dining space at Lime Wood.  Here in the New Forest, formality and stiffness are out, relaxed and informal are in, something for which Lime Wood is already widely recognised.  So who better than Martin to redesign the new dining space, Hartnett Holder & Co, which opens on Monday 11^th February, 2013. 

Luke Holder, Lime Wood’s head chef, with Angela Hartnett and their team, will be creating ‘chefs’ home-cooked food, not chefs’ food cooked for restaurants.’ Hartnett Holder & Co is where guests will come to relax and unwind.  Martin’s design compliments the chefs’ ethos by introducing a range of patterned textured fabrics, including rough linens, mohair velvets and aged leathers.  Chairs and sofas will sit at a lower height allowing guests to sink back and enjoytheir laid back surroundings.

The restaurant will have a central bar, which will bring some of the drama out of the kitchen, so that guests can absorb the preparation theatre going on before their eyes.  Meats will hang from a wine gantry, while a meat slicer and coffee machine sit in pride of place on the bar, a gentle reminder of Hartnett and Holder’s Italian influences.

Three-year reign at The Dorchester

Bruno Do Nascimento, Facundo Gallegos and Stefano Cossio

For three years running, the team of skilled and experienced bartenders at The Bar at The Dorchester have secured the winning title at the annual National Championship Cocktail Competition, supplying the nation's champion bartender - and subsequently the UK representative - at the Bartenders Guild Global Cocktail Competition, which follows shortly after.

Beginning with Stefano Cossio who went on to represent the UK in Singapore in 2010, to Bruno Do Nascimento who competed in Poland in 2011, and Facundo Gallegos, who has only recently returned from his trip to Beijing, where he represented the UK this October. 

All three have trained under Giuliano Morndin, the incredibly well-respected bar manager at The Dorchester. Such is the respect and camaradie of the team that the combined years they have all worked together exceeds 100 years.

Lime Wood Wins the Employer of the Year

At the House of Commons on Thursday 6th December Lime Wood Hotel was awarded Employer of the Year at the Hospitality Guild Apprenticeship Awards and Head Chef Luke Holder shortlisted as Mentor of the Year.  The Awards were opened by Minister for Skills, Matthew Hancock, who said, “since the Guild’s foundation they have been a passionate advocate for apprenticeships, bringing the industry together.” 

Luke Holder and his team have nurtured apprentices throughout 2012.  They arrive with a blank piece of paper after which the team then shows them what they want and how they want it, guiding and nurturing these fledgling chefs every step of the way.  Dan Humphries, an apprentice who hadn’t even touched a fish before arriving in Lime Wood’s kitchens, says, “Luke Holder is full of knowledge and really shows those on the scheme the very best way to do something.” 

Throughout the scheme apprentices get a real awareness of what it takes to be a good chef.  Lime Wood will be welcoming Angela Hartnett in February 2013 when the hotel’s new restaurant, Hartnett Holder & Co, will open.  

Academy Awards Menu by Wolfgang Puck

Located in Dorchester Collection’s latest London property, celebrated chef Wolfgang Puck’s CUT at 45 Park Lane will be offering diners the chance to celebrate the 85^th Academy Awards in true Hollywood style. A special menu will be created by Puck, who has famously cooked for screen icons after the Academy Awards for the previous 18 years. 

The Awards Season menu will be available for private parties in both the Penthouse Suite,  Media Room and restaurant, CUT at 45 Park Lane, on Friday 22, Saturday 23 and Sunday 24 February 2013.  Menu price and dishes will be revealed early in 2013 – customers can expect previous award season tributes such as Smoked Salmon on Oscar® Flatbread with Caviar and Crème Fraiche, and new dishes from the 2013 menu, the 19^th year Puck cooks for the stars.   

Chivas and 'Real Friends'

On the evening of the 29^th of November, Chivas Whisky held an evening of ‘Real Friends’ at the Bremont Boutique in South Audley Street. With Chivas cocktails flowing Neil Laughton and Jon Beswick gave an inspiring talk on their expedition to the South Pole and the bond forged on this trip.

Throughout the evening guests were treated to delicious canapés courtesy of Adam Byatt’s Trinity Restaurant team, who kept everyone fed and watered (whiskied) with a choice of cocktails; the Little Green Apple, Chivas Peach and Mint Green Tea, and Chivas Ginger and Pineapple.

The icy temperatures outside were nothing a Chivas couldn’t fix but also enhanced the ordeal that Neil and Jon had been through on their journey to the pole. Despite battling the Arctic temperatures and weather conditions that could have proved fatal, they succeeded in playing the first ever game of cricket at the South Pole, United Kingdom vs. ROW (the UK one by two wickets!)

After an evening filled with laughter, whisky and tales of friendship guests left feeling motivated and in awe of the ambitious feats that Neil and Jon accomplish through their drive, determination and friendship.

Five Hundred at the Saxon

The Saxon has turned the heads of foodies across the globe with the recent launch of its brand new and highly exclusive fine dining restaurant; Five Hundred.

The restaurant is undoubtedly Johannesburg’s “it” place to visit and be seen, and with Chef David Higgs’ culinary genius the driving force in the kitchen – visitors to South Africa’s sleepless city are definitely in for a treat when visiting the Saxon. 

Five Hundred, complementing the Saxon’s variety of individually inspired venues privatized for guests’ exclusive use and pleasure, is a stylish and graceful restaurant complete with private entrance and 90 degree window views over the Saxon’s beautifully crafted gardens and the Johannesburg cityscape.

Having introduced a whole new culinary culture to the hotel, Executive Chef David Higgs has injected huge amounts of energy and a 20/20 vision for the hotel’s cuisine and as such has raised its profile to among the best in the world.

   

Diners are guaranteed the finest cuisine, wines and ambience at this exclusive evening restaurant that accommodates a maximum of only 30 guests.  For an extraordinary gastronomic experience, book a Chef’s Table for 8 people which allows for a personalised menu choice, interaction with Chef - and all the trimmings!

Belle Epoque Florale Edition from Perrier-Jouët

Created by renowned floral Japanese artist, Makoto Azuma, Belle Epoque Florale Edition is the first Limited Edition of Perrier-Jouët's prestige Cuvee Belle Epoque, a reverential homage to Emile Galle's 1902 Art Nouveau design.

Azuma's elegant design features a delicate botanical arabesque, dotted with white Japanese anemones and a handcrafted motif of golden flowers on the bottle of Belle Epoque 2004, carefully selected by Cellar Master Herve Deschamps.

Fifth Floor Bar Florale Menu

The Harvey Nichols Fifth Floor Bar Florale Menu reflects the elegance of the Belle Epoque Florale Edition, paired perfectly with the delicate Belle Epoque 2004, comprising of four courses, using only the freshest of seasonal flowers. The menu consists of:

• poilane melba, viola, almond and truffle crumble
• hibiscus marinated salmon
• tea and lavander smoked duck breast
• chive and pansy dressed crab croustade

A Unique Mixology Set

One of the world's leading brands of luxury travel bags, Tumi, has gone a step further and announced the launch of Mixology Set as a part of their holiday collection.

The stupendous set was co-designed by Diageo and Ketel One Vodka. It consists of a range of bar accessories - from martini glasses to shakers, from zester to a wooden cutting board. There is also an ince bucket and a built-in bottle space, and all this masked in an elegant suitcase. Who doesn't want to have this!

Hedonism Wines in Mayfair

Hedonism Wines is London’s newest wine and spirits boutique, which has already become the most talked about wine project of recent times. Located in the heart of Mayfair on Davies Street and unlike any other fine wine shop in the UK, Hedonism Wines has created a contemporary, innovative space to showcase their produce, yet offering an easy to browse environment with an experienced team on hand to recommend and advise, many of whom are former sommeliers from London’s finest restaurants.

Specializing in the world’s finest wines and spirits, the owners have employed the UK’s top buyers to source 1,500 spirits and 4,500 wines from each region of the world, whilst carefully checking the provenance of every bottle. As a result Hedonism Wines is now home to some of the world’s classics including Macallan 50 year old 1928, Taylors 1945, a Courvoisier 1976 Baccarat Decanter and The Laird 2006 27 litre bottle.

Aside from the exquisite fine wines and spirits, Hedonism Wines has generated a name for itself in terms of design. Exposed brick walls, floor to ceiling glass cabinets and the most unique feature of all, the live vines growing up the walls which hold bottles of wine at all angles. Highlighted by an assortment of spotlights, up lighting and hanging wine glasses to reflect light. Hedonism Wines is not just about buying wine it is about the experience and the learning process. Customers are encouraged to sample the various bottles and currently they have 40 of the world’s finest wines and 5 champagnes to taste on the Enomatic machines.

Galvin Brothers at The Caledonian

The Pompadour by Galvin

Since opening in September, the two new restaurants run by the celebrated Galvin brothers at the recently launched The Caledonian, A Waldorf Astoria Hotel in Edinburgh have been hugely popular with both hotel guests and locals alike. 

Originally named The Pompadour by Galvin Restaurant, this elegant dining venue first opened in 1925 during the heyday of Victorian railway travel, serving the rich and famous of the time for whom The Caledonian was the hotel of choice in Scotland.

The listed interior décor reflects the sumptuousness of the royal court of the Louis XV era, and the restaurant has long enjoyed the reputation of having "the best tables" in Edinburgh, with impressive views looking out onto Princes Street and Edinburgh Castle through the panoramic arched windows. An excellent collection of French regional wines has been specially selected by the highly experienced sommelier to complement each of the menu selections. 

The chic but informal Galvin Brasserie de Luxe brings Parisian style to the heart of Edinburgh and the design theme pays homage to the grand urban French bistros of Paris and Lyon, with its highly polished surfaces, ceramic tiles, archetypal lighting, and reflective mirrors. 

The Galvins have appointed Craig Sandle as executive chef at both restaurants, who joins from the Michelin-starred Number One restaurant at the Balmoral Hotel in Edinburgh.

The Scent of Christmas with Penhaligon's

Throughout December, the elegant Sofitel London St James will be serving an exclusive seasonal afternoon tea and cocktails inspired by the fragrances of fine English fragrance house Penhaligon's.

Head Bartender of the St James Bar has created four exclusive cocktails inspired by four best-selling Penhaligon's scents; Endymion, Juniper Sling, Peoneve and Artemisa. Containing essential oils, spices and unusual liqueurs, the four cocktails take key notes from the fragrances and transform them into very quaffable tipples.

In addition, Head Chef, Vincent Menager, has created a delightful scented afternoon tea featuring scones with rose scented jam, cardamom scented creme brulee tartlets and pear mousse snow balls with violet flakes.

Of course no Christmas is complete without a tree, and Sofitel London St James invited Penhaligon's to decorate their lobby tree. Festooned with opera glasses, theatre masks, programmes and bottles of scent, the Penhaligon's tree is theatrical celebration of all things fragrant. 

The bespoke cocktail and afternoon tea menu will be available at the Sofitel London St James from the 28th of November 2012.

Gordon's Limited Edition by Conran

We have already reported about the launch event of this special collaboration between Gordon's and Conran, now it is time to tell you more about the product itself and hint that Christmas is approaching with lightening speed. 

Seeming an obvious marriage, the two brands share the common values of craft, wit and intelligence coupled with creativity and flair. Each bottle has been carefully curated to tell a different story, inspired by Sir Terence Conran. The designs, which are printed on 100% cotton fabric, feature the corresponding bottle numbers intricately incorporated within a unique print.

To celebrate the launch of the ‘Ten Green Bottles’ collection, Gordon’s and Conran have created a celebratory ultra-premium ‘Ten Green Bottles’ series, which features the designs,  printed on 100% cotton fabric and hand stitched to create a tight fitting bodice around the bottle.  Only ten sets of the ultra-premium ‘Ten Green Bottles’ Limited Edition of Gordon’s will be available to buy in 70cl bottles, exclusively through Selfridges.

This collection is a range of only one hundred bottles, lovingly hand sewn in the UK with care and attention.  Each one-off bottle is hand signed by Sir Terence Conran himself.  You will also receive the corresponding design print on A3.  As only ten of each bottle will ever be sold, this will surely become a highly cherished collector’s item.

Relais et Chateaux Chef Trophy goes to...

... Cliff House Hotel's Marijn Kajuiter. 

Every year Relais & Châteaux presents 12 trophies to the world’s finest hoteliers, chefs and restaurateurs that have set the standard for excellence in the industry. On Sunday 4th November at the Relais Châteaux Awards in Turin, Martijn Kajuiter, Executive Chef at The Cliff House Hotel, County Waterford, Ireland, was the proud recipient of the prestigious Rising Chef Trophy.

This accolade is an award for the ‘rising stars’ of the culinary world; it is an acknowledgement of Martijn’s contribution to the global gastronomic landscape.  Others to receive the award were Tunis Siigur of The Three Sisters (Estonia) and Nathan Rich of Lake Placid Lodge (USA).  Relais & Châteaux deem these chefs to have learnt their trade from the best in the business and as a result are the rising stars of their industry.

Martijn produces contemporary Irish dishes, which are as pleasing to one’s eye as to one’s palate. His belief is that chefs should show things for what they are is conveyed with aromas and tastes like none other from the surrounding Irish land and sea.  Martijn is the man responsible for the hotel’s House Restaurant being awarded a Michelin star in 2008.  The Cliff House Hotel is the only hotel restaurant in Ireland to hold a Michelin star.

Godiva's Christmas

Godiva Chocolatier, the world leader in premium Belgian chocolates, presents its new range of products created especially for the Christmas season. Godiva offers the chocolate lover a variety of elegant snow-inspired gifts for any holiday wish list.

Godiva chocolatiers present a collection of gifts ideal for any individual over the festive season. From mouthful sized chocolates encased in an elegant beaded ornament to detailed character figurines in white, milk and dark chocolate, a playful advent calendar guaranteed to excite the child in all of us, or a luxurious Royal Swarovski Box. 

The latter is a premium gift box containing sixty-one pieces of Godiva's signature assortment. The chocolates are stored in a beautiful suede case covered in Swarovski crystals forming the Godiva emblem. This sparkling choice is ideal to give to those with a taste for luxurious gifts at Christmas. 

The new scrumptious treats from Godiva are available from 8th November to 31st December.

Return of the Soda Syphon

Munich based Siphon Manufaktur restore original Sparklets Soda Siphons by hand. These sleek and elegant seltzer bottles were hand-manufactured during the 1930s - from glass mouth-blown in former Czechoslovakia and assembled in Manhattan and London. 

The dedication to quality and longevity applied in the production process far exceeds that of any similar product available today. Siphon Manufaktur provides their customers with the most exclusive experience of creating and enjoying Soda-Water, which is particularly fine and smooth. This is why it is still many professional barkeepers' first choice when it comes to preparing exquisite soda-based cocktails and drinks. The Sparklets Soda Siphons are currently most popular among exclusive bars in Munich & Berlin, but are entering the UK  and US markets as well.

Every Soda Siphon comes with its own sealed wooden box, a certificate and a 5 year warranty. The small atelier-style firm distributes their one of a kind, hand restored Soda Siphons in limited numbers through their website. Each sample is featured with a high-res photo for customers to choose from. Truly an amazing addition to your home bar or a great accessory for every mixologist.

Finally Aperitivo in Mayfair

Acclaimed Italian restaurant Banca is bringing the convivial Milanese dining tradition to their prestigious Mayfair locale, with the launch of Aperitivo, from November 2012. Aperitivo is a ritual deeply rooted in the Italian dining culture. A relaxing preamble to dinner, guests enjoy an early evening drink served with a complimentary range of freshly prepared snacks at the bar in buzzing and sociable environs.

From 5pm - 7:30pm on Tuesday to Friday, classic Italian aperitivo will be laid across Banca’s impressive long bar that spans across the entire length of the restaurant. Guests can enjoy one of Banca’s expertly crafted Italian cocktails, such as the Negroni, Aperol Spritz or Bellini, as they graze.

The Aperitivo menu stays true to Banca’s ethos of fresh, seasonal and authentic dishes, designed by Executive Chef Marzio Zacchi and Head Chef Gabriele Milani. All dishes are bite-sized, designed to be easily consumed in the early evening, standing and socialising at the bar.

Jack Daniel's Special Whiskey for Frank Sinatra

Frank Sinatra was a fan of Jack Daniel's and so it is not strange, that the cult whiskey producer has decided to dedicate a tribute bottle to the legend. The special edition is named Jack Daniel's Sinatra Select, bottled at 90 proof for a whiskey described as full of oak and spice notes with smooth vanilla finish.

This special one-litre bottle comes in a specially designed gift box accompanied by a book, which chronicles Sinatra's loyalty to the Jack Daniel's brand. This great christmas gift will be sold at duty free outlets around the world.

MASH opens in London

Chartwell Magazine was lucky enough to fly to Copenhagen, Denmark, earlier this month to sample the world renowned MASH cuisine– otherwise known as Modern American Steak House - and view the company's impressive string of restaurants in the city. The MASH has seen rapid expansion in recent years, having only been established in 2009. Their burgers have been voted the best in Denmark ( we concur - they were probably the best Chartwell Magazine had ever come across.) The service, ambiance and most importantly the food and wine were all of exceptional standards. The danish steak had a distinctly delicious taste and the comfort food sides were fantastic accompaniments – the extra cheesy Mac N Cheese was our favourite. MASH places great emphasis on the vast selection of wines available, which have been personally selected by their award-winning team of sommeliers, the London site will boast one of the largest collections of wine in the capital. MASH regularly serves VIPs, royalty and even the worlds number 1 chef in its' Danish restaurants, we have no doubt it will be attracting a similar clientele in London.  MASH officially opens on 3rd November and is situated in the buzzing area of Brewer Street, Soho.