fashion portrait
portrait

Sunset, a limited edition photograph by Cathleen Naundorf. Courtesy of Cathleen Naundorf studio

colour portrait of Maryam Eisler photographer and contributing LUX editor

Maryam Eisler

Following in the footsteps of Richard Avedon, Irving Penn and Peter Beard, Cathleen Naundorf is a world renowned photographer who works with large format analogue cameras to create a unique painterly aesthetic. Photographer and LUX Contributing Editor Maryam Eisler speaks to the Paris-based artist about photographing the Dalai Lama, creative influences and developing her own style

portrait of a woman

Cathleen Naundorf. Courtesy of the artist

Maryam Eisler: Cathleen, you have been working with analogue and large format cameras for some years now. I am interested in your visual aesthetics, especially in what you call your ‘Fresco’ imagery, which sits somewhere between photography and painting, in my opinion.
Cathleen Naundorf: Yes, that is correct indeed. The technique achieves painterly photographs. As a kid, at the age of four, I already had a pencil in my hand; I drew all my life. I was sponsored very early on, and had my first painting atelier at the age of twelve. It was only later that I decided to become a photographer, because I was looking for something that would allow me to both travel and remain close to painting, at the same time. I was young and didn’t want to be isolated in a studio, I wanted to go out and explore the world.

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I was raised in East Germany, and moved out before the wall was taken down; it was very difficult to get out. At the time, I was desperate to travel, and so, I applied for jobs with book editors and printed media. I landed my first job very early on, at the age of 23, for which I had to do a reportage on the Dalai Lama. By luck, I became a travel photographer, and I fell in love with this medium.

corset on a woman

Corset by Cathleen Naundorf. Courtesy of Cathleen Naundorf studio

studio photographer

Cathleen on a studio shoot. Courtesy of the artist

To go back to your ‘Fresco’ question and achieving that painterly look, I decided to work with polaroid because you see the result immediately. Many 70s photographers also used polaroids as it was a great way to check up on lighting during the photo sessions. Helmut Newton used the XS – 70 polaroids, for example. I used small format polaroids during my travels, and took polaroid portraits of the people I photographed, in order to retain an immediate memory of them. From 2003, I started working in studios and so I chose the professional 8 x 10 inch and the 4 x 5 inch polaroid sheets. There were two reasons behind my choice of this particular material. Firstly, it allows for the development of unique pieces, and secondly,  it captures the light in a painterly way. In 2006, I started with the ‘Fresco’ technique, a complicated process, but well worth the complication as it produces stunning results!

Read more: ‘Confined Artists Free Spirits’ – Maryam Eisler’s lockdown portrait series

collage storyboard

One of Cathleen’s storyboards for Anastasia, Vogue Thailand. Courtesy of Cathleen Naundorf studio

Maryam Eisler: I imagine this technique requires everything to be pre–planned?
Cathleen Naundorf: If you work with large format cameras and settings, you have to prepare the photo production well in advance. I draw everything first, each shot, just like you would if you were producing a movie. My storyboards explain the narrative which I have in mind. Each sitter (client or model) receives the story board several days before the shoot so as to get “in the mood”. My team also gets briefed in advance, and as such, all is well prepared. So, once you’re on set, the atmosphere is relaxed, giving time and space to concentrate on the subject, whilst allowing me to pull the trigger at the right moment … the extra ‘wow’ factor!

Read more: British-Iranian artist darvish Fakhr on the alchemy of art

Maryam Eisler: So storytelling is a significant part of your process?
Cathleen Naundorf: It’s always about storytelling. As mentioned, I started as a reportage photographer. When I worked with big agencies, they would always tell me ‘one picture needs to say it all’. I first put this theory to the test when I photographed the Dalai Lama, once when I was 24 and the second time at the age of 26. I think a photograph should always tell a story – this also applies to fashion photography, at least in my case.

vintage style photograph

Magic Garden, III ,Valentino Garavani, Wideville by Cathleen Naundorf. Courtesy of Cathleen Naundorf studio

Maryam Eisler: Would you say that your collaboration with your sitter equally becomes an integral part of the process?
Cathleen Naundorf: I always ask the person if he or she has agreed to be photographed. It’s a question of respect. Some situations are also very intimate, and the sitter needs to feel more comfortable than usual. With culturally diverse ethnic groups, especially, you need to take time, explain, share with them the process and the purpose of your work. It is a question of trust and communication. With models, they may find themselves nude in front of you. As such, you need to develop trust, respect and comfort, in the rapport which you establish with them. As a photographer, you have to have the ability to open the sitter’s soul, and in turn, they need to be made aware of that. That’s when you bring the best out of people.

fashion portrait

Pose enchantée by Cathleen Naundorf. Courtesy of Cathleen Naundorf studio

Maryam Eisler: Do you have a secret formula or recipe in your photography? A signature of some sort?
Cathleen Naundorf: Not really. I am very critical of myself and try to improve the quality of my work with every shoot. It’s a daily task, step by step.

Read more: A new retrospective of photography by Terry O’Neill opens in Gstaad

Maryam Eisler: Most artists are doubters. They never know when the painting is finished. It is quite wonderful to have that certitude and to be able to say, ‘This is done! This is it!’
Cathleen Naundorf: Yes. When I shoot, I say to the team, ‘Guys that is it; we have it!’ It’s also fantastic to have the polaroid result in 60 seconds. Once I had to shoot the cover for a US magazine and I was photographing Laetitia Casta. I only shot seven polaroids and sent just ‘the one’ to the Editor-in-Chief of the magazine. They complained and asked to see more options, but I knew that that was the one. The magazines sold out, and there was the proof in the pudding! When you have it, you have it!

fashion photography

The enchanted forest I by Cathleen Naundorf. Courtesy of Cathleen Naundorf studio

fashion portrait

The doubt by Cathleen Naundorf. Courtesy of Cathleen Naundorf studio

Maryam Eisler: How old were you when you left East Germany? And how much of an influence did your country of origin have on your career?
Cathleen Naundorf: I was 17 when I left East Germany. When I was 6 years old, people around me used to say ‘Oh she is an artist, she is so sensitive’. I knew then that I was different. Being raised under that regime made me very strong over the years. Freedom and human rights took top priority in my life as a result. To be physically and mentally free are essential to me. You need to make choices in life and stand for what you believe in. I had to pack my suitcase in 24 hours and take what I could. That teaches you a lot in life!

Maryam Eisler: The choice of photojournalism could be considered activism in itself.
Cathleen Naundorf: Yes, I wanted to give something back to society. At 18, I became an active member of Amnesty International. I worked on cases in Yugoslavia during the war and also in Turkey. In 1993, I met the Dalai Lama. I was very fortunate. As mentioned before, I did a reportage twice on him. I was the youngest photo reporter and I was also the only woman. It was, and still is hard for a woman to be in photojournalism. In East Germany where I grew up, women and men were really equal. So, when I came to the West, I was disappointed. I felt like I had to battle even more in order to gain respect. Even today, I sometimes feel like I have to battle in order to protect my rights and justify my job.

Read more: SKIN co-founder Lauren Lozano Ziol on creating inspiring homes

Maryam Eisler: How do you marry your two worlds together: activism and fashion? It seems like they would normally be at polar opposites of each other?
Cathleen Naundorf: Honestly, I never saw myself as a fashion photographer. Horst [P.Horst] became my mentor and influenced me in the direction of fashion photography at the beginning of my career, alongside the influences of work by Richard Avedon and Irving Penn. I was eventually taken under Tim Jefferies’ wing (Director of Hamiltons Gallery, Mayfair), and the rest is history! When I moved to Paris in 1998, fashion was a kind of ethnic voodoo, with a touch of glamour, especially during the times of Alexander McQueen and John Galliano. It was great and I saw eye to eye with that kind of fashion. But those times are over, there is no Diana Vreeland or Francesca Sozzani anymore. People think I belong to the fashion bunch, but I don’t really. I am considered an artist, even by the fashion industry, and I always want to keep it that way.

black and white fashion photography

In the clouds, II by Cathleen Naundorf. Courtesy of Cathleen Naundorf studio

Maryam Eisler: Talk to me about the influence Horst had on you.
Cathleen Naundorf: When I discovered Horst’s photography, I called him in New York. I realised, that if this is and can be called fashion photography, then I must try and learn it. His work was magnificent. Later we found out, that my family and his family knew each other, because they each had big shops in the town of Weissenfels, in East Germany, on the same street! Can you believe that? He saw my travel pictures and he said ‘ Why don’t you try fashion?’ He influenced me at the beginning, and, of course, later on in my career, I developed my own personal style.

Maryam Eisler: Where do you find your inspiration?
Cathleen Naundorf: Everywhere. I always have pictures in my head! My fantasies drive me. And, I like to realise my dreams. It is these dreams and fantasies that empower me and make me feel alive!

View Cathleen Naundorf’s portfolio: cathleennaundorf.com
Instagram: @cathleennaundorf

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Reading time: 9 min
Man floating
Man floating with seagulls

darvish Fakhr photographed by Hugh Fox

British-Iranian, Canadian-born, American-raised artist darvish Fakhr’s multifaceted practice embraces dualities – light and dark, play and solemnity, movement and stillness – to create a unique sense of tension. Here, Maryam Eisler speaks to the artist about the meaning of his name, cultural heritage and seeking harmony
colour portrait of Maryam Eisler photographer and contributing LUX editor

Maryam Eisler

Maryam Eisler: darvish is a very telling name. Do you abide by the definition of your name?
darvish Fakhr: I never thought about abiding by it, but it was a name that was given to me by my parents, and it has always fascinated me. Growing up, my parents would have Darvish–related items in the house: the axe, and the hats, dolls. I was always curious about it.
[Note: A Darvish is a Sufi aspirant]

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Maryam Eisler: As a child, growing up in the United States, did you know what a Darvish was?
darvish Fakhr: No. I lived on a ranch in Texas with an uncle for about four months. And he said it’s very interesting that your name is darvish “because you have elements of a Darvish in your personality.” I didn’t understand what he was referring to.

painting of a woman chasing a kite

“I gave her an octopus kite for her birthday. It never flew well,” 2020 by darvish Fakhr

Maryam Eisler: What were the personality traits your uncle was referring to?
darvish Fakhr: I don’t know. It was the first time I thought of my name as something other than a name to respond to. Before that, it was just a very unusual name. My American friends hadn’t heard of it. Even for Iranians, it was a surprise that darvish was my first name. I always loved how Iranians pronounced my name, in the way that it was meant to be pronounced, with the emphasis on the ‘e’ sound. I remember liking the sound of it because it had a very hard beginning and a very soft ending, and I felt that I had some of that in me. I’ve always had different gears in my personality.

Above: ‘Notes from the Balcony’ (filmed in Brighton, UK during lockdown)

Maryam Eisler: Do you think this idea of dichotomy in your personality also originates from a cultural dichotomy? You are half Persian, half English. You also spent 27 years of your early and young adult life in Boston, Massachusetts. I also see a multifaceted approach to your art. Whether it is in performance or in painting, you seem to live and be comfortable with these dualities.
darvish Fakhr: The dualities were confusing to me as a child. I never really felt that I belonged to any one thing. And then, because I grew up in Boston, during the 1979 – 1981 hostage crisis, there was a lot of resentment pointed in my direction. And I didn’t understand it. It was very confusing to me. Even my closest friend suddenly flipped on me. Stones were being thrown at my house. My teachers never sided with me either. I felt ostracised those years. And it culminated into a physical explosion which I remember so vividly, surrounded by these taunting kids. I went into this primordial bestial state that became a form of expression. A warning. And it made everyone back off. They had never seen that side of me. It was a very guttural reaction over what was happening to me.

man with feather

hand holding feather

Here and above: darvish Fakhr photographed by Maryam Eisler

Maryam Eisler: Was art your answer ?
darvish Fakhr: I needed somehow to come to terms with it, in a way that made sense to me. The only way to do it was through art. Art had a certain alchemy; it offered me the idea that I could take these different elements and turn them into something special. It felt like there was a secret there. And even though I grew up in America, I was fascinated with the Iranian culture. The mystical element of it. My grandmother would pray, and I would watch/be/sit with her. A ceremony in every way.

Read more: Three top gallerists on how the art world is changing

Maryam Eisler: When did you leave Iran?
darvish Fakhr: I never really lived in in Iran. I was born in Canada. And when I turned one, we moved to Boston. I also feel more American that British, even though my mother is English, by origin.

Maryam Eisler: Did you feel that duality in your family nucleus as well?
darvish Fakhr: Yes, my father was an engineer who became a stockbroker, and my mother was a playwright. I always grew up with these extremes in my life. It was the norm. We had a very open minded, somewhat eccentric household growing up. A lot was allowed that might not have been in another household. And I was an only child.

Man floating on a rug

Image by Hugh Fox

Maryam Eisler: At what stage in your life, did you decide to become an ‘artist’?
darvish Fakhr: It came as a result of a slow evolution of ideas, wondering who I was and where I fit in. I started off at Bradford College in Massachusetts and then Boulder Colorado. In Boulder, my mother suggested that I go to Italy for a summer. That’s when I really got into painting, in Tuscany. I then went to the School of Fine Arts in Boston, after which I decided that I wanted to move to Europe, and so I did my masters in London at the Slade.

Maryam Eisler: You personally experienced that antagonistic attitude towards being a ‘foreigner’ as a child all those years ago. Today, thirty or so years on, it would seem like not much has changed as we move towards more polarised societal and political spheres.
darvish Fakhr: It is a worrying state of affairs, but I have hope. I hope that deep down people know what the truth is, but it is the fear that keeps them from embracing the truth, fear of the unknown, fear of change. Deep down, I firmly believe that they know what the right thing is, but there are things that get in the way and muddle up their vision: media, propaganda, fake news. We don’t know what to believe anymore. I also have no doubt that there will be an awakening, but it will happen at a gradual pace. You need to have the darkness in order to see the light, and I am interested in that lightness.

Above: filmed in Venice Beach, Los Angeles

Maryam Eisler: Do you find that ‘ lightness’ in your art? Does your art offer you a sanctuary, a state of calm? Or even a state of possibilities?
darvish Fakhr: I don’t really know where the art begins for me. It just is. Every day. I am more interested in a way of being than making art for a gallery show. I like the idea that there is an overlap. Art, to me, becomes a way of life, a way of believing, a philosophy that manifests itself whether you are painting a picture, or flying on a zip line. And the quality that I am interested in is this lightness, enjoyable and fun.

abstract painting

“He remembers his grandmother mostly for her egg hunts,” 2019 by darvish Fakhr

Maryam Eisler: You paint by memory. Please explain.
darvish Fakhr: That’s right. The lack of information in a memory is what interests me, rather than its high resolution. When I was younger I had a car accident, and I was hit hard on the head. My recording isn’t very good as a result, but I am interested in how I choose to remember things and all the other stuff that’s not included in that memory. Memories are always changing, depending on what your circumstances are in any given moment. It’s this idea of ephemerality in art that interests me. Something that is fleeting, something that is flying through space. Dissipation, or evaporation somehow. Contrasting ideas and concepts.

Maryam Eisler: I also see that in your performances… when you ride the invisible, ephemeral musical wave.
darvish Fakhr: Yes. You can’t control the waves but you can learn how to surf. I like that notion of surfing through your existence. When I do these movements, I often do them in public spaces because I like to feel everything that is around me. And I use that energy to shape what I am working on.

Maryam Eisler: I have noticed your hands shaping the invisible when you perform.
darvish Fakhr: I really feel what is around me. I like to be receptive to it. Some people get the misconception that I am in my own world, but actually, I am very present. I let the music dictate my moves. What I like to do is move in a way that feels natural to me. I also like to do it in public, as I enjoy the stirring up of something that I call ‘gentle civic disruption’. When I am moving, the first thing they want to know is “is he a threat?” When they can see that I am not a threat, then they somehow accept it, or maybe ignore it politely. Or alternatively, they are fascinated by it. Something that is unorthodox. I am okay with all of that. But the notion of surfing is a big part of what I do. I try not to premeditate. Nothing is choreographed. I like to do that with my painting too. What a lot of people don’t realise is that there are a lot of paintings underneath those paintings. I am fascinated by this notion of palimpsest. Where we have stories over stories over stories, but nothing gets suffocated. It is all coming through at some level, and I learned that from Iran, from the walls of Iran.

Read more: Fish&Pips co-founder Holly Chandler on the future of travel

Maryam Eisler: What you are describing to me is human history. Personal stories and bigger histories. Is it not?
darvish Fakhr: Yes. But there was something about Iran that was so ostensible. It was on the walls, and even the road signs were changing. They would bleed through. The community would cover up bits here and there, but the paint would crack and there was something underneath. Something of the past.

Man floating

darvish Fakhr is currently collaborating with photographer Hugh Fox on a show entitled ‘Lightness of Being’. Image by Hugh Fox

Maryam Eisler: Where do you find your current inspiration?
darvish Fakhr: At the moment I am excited to be working with photographer Hugh Fox. We are creating a body of work for an upcoming show called Lightness of Being. We hope to show his photographs alongside my paintings along with video and performance pieces. Hugh and I have been working together for about 5 years and when we get together it’s always fun and spontaneous…we just start with a loose idea and then see what happens. The idea could be something as simple as “water” or “corners”.

We do maybe 5% of what the body is capable of doing every day. But, there is so much space there. And the body loves it. I am doing this because I know my body loves it too. And I was starting to break down when I was just painting. I was repeating myself, and I was losing my range of motion. That is when I pulled back. And I stopped painting for a little while. And I have just been working with this notion of fluidity and studying how much is part of who we are as human beings. We are 70% water. We come from water, and then we come into this world. The ageing process is this sort of drying out that happens. I am interested in containing that fluidity and applying it to my art. So that it allows more room for expression. The body ebbs and flows as we inhale and exhale. It is about living it rather than knowing it.

Maryam Eisler: Finally, do you feel that, at this stage of life, consciousness and experience, you now deserve your name?
darvish Fakhr: [laughs] I don’t know. A real ‘Darvish’ goes through a lot of formal training. They study with a master. I wouldn’t say that I can / understand what they understand on that level. I am just doing it my way.

Maryam Eisler: Maybe life has been your master?
darvish Fakhr: That is a nice idea. If it is, then I am still very much a student. My hope is that through my art, the world will see that by borrowing from different cultures, you can create something more special, more unique. I am more about celebrating these differences and combining them into something that can be possibly more harmonious.

Explore darvish Fakhr’s work: darvish.com
Follow on Instagram: @darvish.studio

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Reading time: 11 min
country manor house
country manor house

Sibton Park Manor House in Suffolk is one of the hideaway properties in Fish&Pips’ UK portfolio

Luxury travel company Fish&Pips began by focusing on alpine holidays before expanding into the Mediterranean and more recently, the UK with a selection of handpicked hotels and remote hideaways. Here, we speak to co-founder Holly Chandler about expanding into new territories and handling the challenges of COVID-19

two women in a garden

Holly Chandler (right) & Philippa Hartley

1.How was the concept for Fish&Pips born?

Philippa Hartley (The Pips) and I (The Fish) founded Fish&Pips in 2006. The name Fish&Pips (Holly nee Fisher and Philippa, Pips) was a light bulb moment courtesy of Philippa’s Mum – it just worked – thank you, Jill.

Follow LUX on Instagram: luxthemagazine

Philippa and I have been in each other’s lives forever. Our dads were best friends and we have been on holidays together ever since I can remember. Following university, we decided to do a winter season before looking for ‘proper jobs’ in London, and so after some Cordon Bleu training, Scott Dunn took us on at one of their luxury chalets in Méribel. We loved it and ended up winning a Chalet Team 2004 award. It was here that we realised we made a unique team. Whilst working for Scott Dunn, we saw a gap in the luxury market for a small, expert and personalised ski business, that treated its guests as individuals. With a friendly, professional approach to service, a team with a zest for life, a love of food and a background in hospitality, we had the foundations of Fish&Pips.

Over a decade on, after a lot of hard work, Fish&Pips has gone from strength to strength, and over the past thirteen years, it has cemented its reputation as one of the best small specialist ski companies in the UK, catering for 1400 ski guests each winter. Fish&Pips has been built on strong foundations of superb staff, great food and friendly but attentive service.

yacht on the ocean

Fish&Pips’ portfolio also includes super yachts such as Jeannous (pictured here) which offers holidays around the Greek islands

Our loyal guests wanted an option to holiday with us in the summer, so due to popular demand, we launched our thoughtfully curated collection of Mediterranean hotels and villas in February 2019. Our new investor (Blake Rose from Scott Dunn Travel) helped turbo charge this vision, he came with a wealth of knowledge on Mediterranean product, luxury travel and high level customer service. In June this year, we launched our UK collection of hotels and hideaway and despite the current climate, Fish&Pips has been really gaining momentum.

We are now offering a Fish&Pips holiday across the French Alps, Mediterranean and the UK, and there are plenty more exciting things to come. As we grow we want to make sure that we remain The Friendly Travel Experts, a small team with a big heart.

2. How do you select your partnering properties and is there a specific criteria that they need to fill?

Yes, and this list of criteria seems to be ever-growing. All of the properties that we select must have the Fish&Pips factor and reflect what is important to us. We will only acquire properties that feel personal and welcoming, where the team are professional and friendly and the owner or manager lead with great attention to detail. It’s also important that they are well located and that they offer activities and experiences.  They need to be stylish and have something special about the food, whether it be authentic or Michelin-starred. It is important to us to offer a variety of property types in each destination (family friendly hotels, adult and boutique hotels, wellness retreats, villas, hideaways) but they all need to satisfy the F&P criteria.

Read more: Laid-back fine dining at Knightsbridge restaurant Sumosan Twiga

We are also committed to working with properties that have a passion and policy for sustainability and supporting their local community. Minimising our impact on the environment is a responsibility of ours that we take very seriously and we are currently developing our approach and strategy on this.

When it comes to selecting properties, each property is thoroughly researched, rigorously inspected, re-inspected, and approved by myself and Philippa. It is so important to us to build a fantastic relationship with the properties and get to know them inside out. This is something we won’t falter on as it is this knowledge and detail which can make or break an experience and sets our offering apart. Over the past few months visiting new properties has had to be put on hold so we have instead spent many hours on zoom with owners and managers, but we cannot wait to see them all in person soon.

seaside villa

Each property that partners with Fish&Pips is personally chosen by the founders based on specific criteria

3. What’s your most popular collection and has it changed over the years at all?

Our original offering of operating ski chalets in Méribel Village is still a huge part of our business. However, we are now into our second year of our hotels and houses collection across Europe and we are certainly seeing this grow, not only with our ski guests, but noticeably with new guests turning to us for our expert advice for their summer holidays.

Our UK hotels and hideaway launch has been incredibly popular; in fact, the high level of enquiries blew us away. Everything was aligned for this launch – stunning properties, some fantastic press coverage and excellent timing with a UK staycation boom. We love what the UK offers – there is so much on our doorstep from heritage and history, to more incredible boutique hotels and unique hideaways. With this in mind, we are continuing to develop our UK collection and are excited to introduce more wonderful properties in the not-so distant future, this is just the tip of the iceberg.

luxurious kitchen

The kitchen dining room at Moat Cottage, one of Fish&Pips’ UK properties

Our aim is to become a one-stop shop for travellers. Whether they want a short weekend away in the UK, a summer break in the Med or a ski holiday in the Alps. We want them to be able to come to us eventually for all of their holiday needs. We have big plans!

4. How do you think the coronavirus crisis will affect the travel industry in general and Fish&Pips in particular?

It is certainly a very challenging time for travel and it is difficult predict how it will affect the industry – who knows when normality will resume? With ever evolving policy and travel advice, there is now the added complication of unpredictability! For the industry, there is an element of having to plan ahead, but also to think on your feet and pivot where necessary to react efficiently to these changes. This is where our UK offering has been so successful, as we fast tracked our plans to adapt. It’s definitely takes us out of our comfort zone not being able to make a solid strategy but being small and owner-run, means we can be reactionary relatively easily.

Read more: SKIN co-founder Lauren Lozano Ziol on creating inspiring homes

What I can tell you is how this has shaped the travel industry and Fish&Pips in the short term… At the moment, travellers need the confidence to book. This is where flexible cancellation policies have really become key. This is one of the most important criteria for guests when booking now, whether it be to the Med, Alps or the UK and I can’t see this changing for quite some time.

luxury hotel

Sublime Comporta is one of Fish&Pips’ hotels in Portugal, offering a luxurious eco-retreat one hour from Lisbon. Image by Nelson Garrido

The human touch is more important now than ever and I think this will be an ongoing trend. Covid-19 has shown the importance of the ‘human touch’ and we have really felt this when it has come to people planning their holidays this summer and next winter. Guests want to be able to speak to you on the phone and use your expert knowledge and reassurance to build confidence. It is more important than ever for tour ops to be able to be that extra helping hand.

We have seen a bit of a divide with our guests this summer, and again I think this will be ongoing well into 2021. Those that are embracing the abroad escape and those that would rather not travel out of the country.

luxury bed

We have also seen the type of holidays that people are taking shift as travellers choosing not to travel abroad instead choose to spend their money on more of a luxury UK product whether it be boutique hotel, farm to fork country estate, a glamorous hideaway, a contemporary tree house or a splendid 40th birthday!

For us, we just want to make sure we are ready for guests whether they decide they want to stay close to home or to venture further afield. With this mind, we will continue to develop our portfolio in current destinations, grow our villa and hideaway offering across the board, and we are currently working on some exciting new (and slightly chillier) destinations which we hope to launch in September.

Adaptability is key so that we are ready no matter what is thrown at us next!

5. What’s your approach to sustainability?

Sustainability is something we are really passionate about at Fish&Pips and I have actually been nicknamed ‘Swampy’ for always talking about the environment. We always try to have sustainability at the front of our minds, from our chalet operations to when we research and talk to hotels.

From a chalet perspective we have teamed up with an amazing company called ‘One Tree At A Time’ who are really challenging the way that the ski industry operates. They have created a Pledge system whereby companies and individuals commit to changing the way that they operate and live, with a more sustainable future in mind. We were the first chalet company to sign up to the Pledge last winter and have seen some fantastic results. Our aim is to set a tried and tested template for other chalet companies to follow to help reduce their own carbon footprint.

luxury living room

A two bedroom cabana at luxury eco retreat Sublime Comporta

Our aim was to reduce (waste, plastic, consumption, energy, palm oil, carbon), educate (train our team, challenge our suppliers) and plant trees (offset and encourage our guests to do the same). Guests can now offset their carbon with us by planting trees with us. Last winter we planted 6,700 trees in 4 months.

Read more: Why now is the time to check into Mandarin Oriental Hyde Park

When we talk to potential properties, one of our top questions is ‘What are you doing to be more environmentally responsible?’ Our UK properties are really quite impressive and are leading the way for sustainability in the hotel industry, from using locally sourced, farm to fork food, no single use plastics and really caring about their local communities.

We are currently working on a F&P Green Stamp that we will award to properties that are actioning a strong environmental policy and doing their best to make the world a little bit of a better place. Nature is one of the most important reasons for travel, so we must protect it so that future generations can have the same opportunities that we have had.

6. Where do you go to get away from it all?

In the summer I actually live on a stunning tiny Channel Island called Alderney. I’ve grown up between there and London, and have holidayed there since day dot. It has always been my solace, and place of calm, although the social scene on an island 3 miles by 1 is pretty hardcore! At the moment, Alderney feels more away from it than ever before with strict 14 day quarantine restrictions in place for anyone entering, but once you’ve stuck it out then it is totally worth it as it is business as usual – everything’s open, no masks, no bubbles, no social distancing. I am truly spoilt by the beauty of the beaches here, honestly they are out of this world and with only a handful of people to share them with. We can also escape to Guernsey, Sark or Herm by boat should cabin fever kick in. So this is my current getaway and I am actually relishing it, enjoying the peace on this beautiful, untapped island.

Come Autumn, I will absolutely be ready to travel again and I can’t wait to get back to the UK to explore all of our wondrous UK properties and scour the country for more gems – a weekend break away in any of those is my idea of heaven, and Scotland literally blows me away. In the winter, there is nothing like the feeling of freedom that skiing gives you and I won’t give up my ski holidays for anything as they are engrained in our lives having lived in Méribel for 14 winters and my husband is also ski instructor. If I have the time between running businesses (I have a couple in Alderney too) and bringing up my children, I absolutely love heading to the slopes for a few hours, followed by a large glass of wine.

As for travel outside of the UK and France, I adore the variety that Europe has to offer from villas and yachts, beaches and coves, to out-of-this-world authentic dining, to countryside retreats, and icy open space up Iceland and Scandinavia. When things settle down I cannot wait to get back out there and explore more far flung destinations, but for now, Europe offers more than enough for me.

Find out more: fishandpips.co.uk

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Reading time: 11 min
sushi plates
sushi plates

Sumosan Twiga offers a fusion of Italian and Japanese cuisine

Editor-in-Chief Darius Sanai discovers the culinary delights of Italian Japanese restaurant Sumosan Twiga

An Italian Japanese restaurant in London does not necessarily sound promising. Add the location, Knightsbridge, and you will be forgiven for having visions of yet another in a long line of smart restaurants with fabulous decor and just good enough food catering to a crowd of wealthy socialites who either have smoked too many cigars or are going on too many diets to notice about quality.

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Well, you’d been wrong about Sumosan Twiga. About the food, anyway – the decor is as snazzy as you would hope in this two floor hangout.

fine dining restaurant

There are two cuisines on show here, Italian and Japanese, and many of the offerings are comfort food staples.

The Best of Both menu features the likes of tuna tartare, grilled Angus tenderloin with sweet chilli soy, California roll and tuna and salmon sashimi. Each dish was astonishing: the best of its type, the sashimi rich and full and melty, the tenderloin ripe and unctuous, the tartare delicate, the avocado freakishly fulsome.

Fine dining dish

Tofu steak with a spicy teriyaki sauce

We added a tagliatelle bolognese, which came in a large dish served onto your plate, Monaco-style; it could have been overcooked and bland, but it was meaty, chunky, bitey. And a spicy tuna maki. Which had more flavour than a maki should ever have.

Who would have thought it – top quality comfort Italian and Japanese, in the same funky setting. Oh, and there’s a DJ. Who needs Monaco?

Book your table: sumosantwigalondon.com

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Reading time: 1 min
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woman by swimming pool

‘Faye Dunaway, Morning After Winning Oscar’, 1976. Photograph by Terry O’Neill, Iconic Images courtesy of Maddox Gallery

Over the course of his 60 year career, Terry O’Neill photographed the world’s most famous celebrities, but the true power of his images comes from the intimacy of his lens, his ability to see beyond the glamour to reveal the true spirit of the individual.

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Audrey Hepburn

‘Audrey Hepburn, Plays Cricket’, South of France, 1966. Photograph by Terry O’Neill, Iconic Images courtesy of Maddox Gallery

portrait of men laughing

‘Peter Sellers and Roger Moore’, Beverly Hills, 1970s. Photograph by Terry O’Neill, Iconic Images courtesy of Maddox Gallery

Born in Romford, Essex, O’Neill’s family intended him to join the Catholic priesthood, but he ended up leaving school at 15 to play drums in a band, which eventually led him to photography. He trailed behind bands such as The Beatles and The Rolling Stones, and walked onto film sets in Europe and Hollywood, quickly befriending many of the stars which allowed him access to their private lives and resulted in long-lasting relationships. He photographed David Bowie over a twenty year period, capturing his artistic evolution from Space Oddity singer to Ziggy Stardust to Thin White Duke, Muhammad Ali relaxing in an arm chair reading a paper, Richard Burton wearing a shower cap in the bath, Brigitte Bardot posing with a cigar between her teeth and Audrey Hepburn playing cricket on the lawn in the South of France amongst many others.

Read more: 3 fine dining recipes by Le Clarence head chef Christophe Pelé

woman smoking cigar

‘Brigitte Bardot’, Spain, 1971. Photograph by Terry O’Neill, Iconic Images courtesy of Maddox Gallery

black and white portrait man and woman

‘Jean Shrimpton and Terence Stamp,’ London, 1964. Photograph by Terry O’Neill, Iconic Images courtesy of Maddox Gallery

The first retrospective of the British photographer’s work (he died in 2019) Every Picture Tells a Story at Maddox Gallery in Gstaad brings together a collection of these candid, photojournalistic portraits, revealing both how O’Neill pioneered the concept of behind-the-scenes reportage and captured the essence of a bygone era.

‘Every Picture Tells a Story’ runs until 29 August at Maddox Gallery, Gstaad, Switzerland. For more information visit: maddoxgallery.co.uk

 

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sushi platter
fine dining restaurant

Zuma London (pictured here) might have reopened, but for those cautious about visiting, the restaurant’s delivery service allows you to recreate the same experience at home. Image by Richard Southall

Editor-in-Chief Darius Sanai tries out the new at-home delivery service by London’s hippest Japanese restaurant Zuma

Nowhere epitomises the (pre-corona) scene in London more than Zuma, the Knightsbridge restaurant that somehow doubled as a local neighbourhood go-to for lunches and birthday parties, and an international meeting and schmoozing spot for movers, shakers and people with the very best plastic surgeons.

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Like many restaurants, Zuma is open again but some clients are cautious about visiting; and the good news is that the restaurant can now be recreated in your home. OK, not the atmosphere, but you can do that.

sushi platter

sushi dish

Zuma sushi platter (top) and sliced seared tuna with chilli daikon and ponzu sauce

Our Zuma-at-home order was delivered personally by a smart chap from the restaurant, and was presented in beautifully designed logoed boxes. Sauces were presented separately, in cute little jars, clearly labelled, so they wouldn’t make the food soggy.

Read more: CEO of Zuma Sven Koch discusses the future of hospitality

Zuma is famed for its combination of Japanese cuisine styles, with a touch of its own, overseen by Rainer Becker, its creative heart. The Suzuki no Sashimi, very thin slices of seabass, yuzu, truffle oil and salmon roe, was a very welcome reminder of the delicacy of fine cuisine that is impossible to recreate at home (unless Rainer is your chef).

japanese dish

Grilled chilean seabass with green chilli and ginger dressing

A signature main course of grilled chilean seabass with green chilli and ginger dressing was a wonderful mental journey into the world of Zuma – and without the distraction of the crowds and buzz, tasted even better. And the spicy yellowtail with sansho pepper, avocado and wasabi mayo, another reminder of the originality and delicacy of Zuma’s art.

It all came with a bottle of their house champagne, Billecart-Salmon, a classy champagne for a classy meal. Just add some music, a group of guys and girls back from St Barth, a diamond-encrusted 16 year old having her birthday with her besties, and, voila, you have Zuma, in your home. And even without all of those, it’s a way of transforming your Friday night without having to get your kitchen dirty.

Find out more: zumarestaurant.com

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beetroot gnocchi

Beet gnocchi from Le Clarence cookbook of recipes by head chef Christophe Pelé. Image © Richard Haughton

Earlier this year, Domaine Clarence Dillon, the luxury French company who owns the iconic Château Haut-Brion estate, published a cookbook of recipes by Christophe Pelé from its two-Michelin-starred restaurant Le Clarence in Paris. Here, we pick three of our favourites to cook at home

Beet gnocchi with amaranth leaves

20 red and green amaranth leaves

For the beet gnocchi
(10 gnocchi per person)
2kg raw beets
3 big Charlotte potatoes
100g flour
2 eggs
40g butter
75g milk
Parmesan cheese
fine sea salt
nutmeg

For the beurre blanc
300g shallots, finely chopped
200g white wine
100g alcohol vinegar
1 bay leaf
5 black peppercorns, crushed
a sprig of thyme
a sprig of rosemary
100g unsalted butter
1 tablespoon Banyulus vinegar

To finish
40g tofu

For the beet gnocchi
Push the beets through a juicer to obtain 500g of juice. Reduce to obtain 100g of juice.

Make a pâte à choux: combine the milk, 50g of reduced beet juice and the butter in a pot and bring it to boil. Remove from the heat and sift the flour into the pot, stirring vigorously to combine.

Dry the dough over a low heat, continuously stirring until it clears the sides of the pot. Transfer the dough into a round-bottomed mixing bowl, and add the eggs one by one. Add the parmesan, salt and nutmeg to taste.

Cook the potatoes in a pot of boiling water. Then, remove from the water, peel and smash into a puree. Add the hot puree to the pâte à choux and knead well until the dough is smooth.

Transfer dough into a piping bag and refrigerate.

Bring a pot of salted water to a simmer. Remove pastry bag from refrigerator, and squeeze and cut 1cm gnocchis directly into the water. Poach for 2 minutes, then remove and return to the cooled beet juice.

For the beurre blanc
Combine all ingredients, except the butter, in a pot. Cook over a low heat for 30 minutes, reducing it almost completely. Transfer 150g of the reduced mixture to another pot over a low heat. Little by little, incorporate the butter, whisking to emulsify.

Strain and add 50g of reduced beet juice and Banyuls vinegar. Allow to cool.

To finish
Drain the tofu and cut it into cubes. Arrange the gnocchi, dried amaranth leaves and tofu cubes on the plate. Finish with the beurre blanc.

Barbajuans. Image © Richard Haughton

Barbajuans with ricotta & spinach

Makes 50

For the filling
200g spinach
400g ricotta
black pepper
the zest of 1 lemon
a drizzle of extra virgin olive oil

For the dough
500g flour
5g salt
265g water
25g extra virgin olive oil
fine semolina
olive oil for frying

To finish
Kuro shichimi (a speciality of Kyoto, generally composed of white and black sesame sees, red chili pepper, sansho peppercorns, poppy seeds, linseeds and green seaweed).
fleur de sel

For the filling
Blanch the spinach for 1 minute in boiling water. Drain and finely chop.

Mix the chopped spinach with ricotta. Season with lemon zest, salt, pepper and olive oil.

For the dough
Combine the flour and salt in a mixer fitted with a chopping blade. Mix, adding water and olive oil little by little. Once a dough begins to form, remove and knead by hand until smooth.

Cover with a kitchen towel and let sit for 20 minutes. Then, roll it finely (2mm thick) and place a small spoonful of filling onto the dough, cover with another strip of dough and then cut into squares.

Line a baking sheet with a dish towel, and dust fine semolina over the towel. Transfer barabjuans onto baking sheet and refrigerate.

Before serving, fry the barbajuans in oil heated to 180 degrees centigrade, until they are golden. Drain on paper.

To finish
Dust with a pinch of fleur del sel and kuro shichimi.

Baba au rhum. Image © Richard Haughton

Baba au rhum

For 45 mini-babas
300g flour
10g sugar
5g salt
15g fresh yeast
150g eggs
120g milk
80g butter, room temperature

For the soaking syrup:
500g sugar
1 litre water
1 orange
1 lemon
2 vanilla beans, split and scraped

For the grapefruit caramel
150g sugar
300g grapefruit juice
50g butter

For the goat’s cheese cream
150g heavy whipping cream
50g fresh goat’s cheese

For the mini-babas
Combine all ingredients except the butter in the bowl of a stand mixer fitted with a dough hook. Knead until a dough begins to form, then add the butter in pieces. Knead on medium speed until the butter is completely absorbed, then on high speed for 2 minutes.

Transfer the dough into a stainless steel bowl, form a ball, cover it and allow to rise for 15 minutes.

Punch the dough back down and allow to rise for 10 more minutes.

Transfer dough to pastry bag and squeeze to fill three-quarters of each mould. Allow to rise 5 to 10 minutes, until the dough is nicely puffed.

Cover the mould with parchment paper and place a second baking sheet on the top. Bake at 180 degrees for 20 minutes then remove from the oven and allow the babas to cool completely.

For the soaking syrup
Slice the orange and the lemon into rounds. Combine all ingredients in a pot and boil until the sugar is completely dissolved.

Remove from heat, allow to infuse for 30 more minutes then strain. Soak the babas in the cooled syrup. Remove them when they have doubled in volume and use a pipette to inject 3ml of rum into each baba.

For the grapefruit caramel
Make a dry caramel with the sugar. Meanwhile, warm the grapefruit juice. When the caramel is golden, remove from heat and dilute, adding 1/3 of the grapefruit juice at a time. Return the pot to low heat and reduce to obtain 250g of caramel. Remove from heat and allow to cool to 40 degrees. Use an immersion blender to incorporate butter.

For the goat’s cheese cream
Whisk the cheese into the cream until smooth and firm

The above recipes are taken from Le Clarence cookbook, written by Chihiro Masui and edited by Glenat Production. Purchase the book via: lcdc.wine

Find out more about Domaine Clarence Dillon: domaineclarencedillon.com

Visit Le Clarence: le-clarence.paris

 

 

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Reading time: 7 min
fine dining restaurant
hotel facade

Located in heart of Knightsbridge, Mandarin Oriental London backs onto Hyde Park

Why should I go now?

The last few years haven’t been easy for Mandarin Oriental Hyde Park. Following the hotel’s biggest ever refurbishment, a major roof fire broke out in 2018 causing significant damage and almost two years of closure. It reopened at the end of 2019 with a bright new contemporary look, only to face closure again due to Covid-19.

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Thankfully, the hotel reopened its doors to guests on 23 July, and for those looking for a luxurious and relaxing summer staycation, there’s no better place; London is at its best in the summer and the hotel boasts one of the best locations from which to enjoy it. The back entrance of the hotel (reserved for the Queen) opens directly onto Hyde Park where you can jog, picnic, meditate, horse ride, row on the Serpentine and wander through Kensington gardens whilst the other side (the public entrance) sits opposite Harvey Nichols. Down the road is Harrods and South Kensington, Mayfair and the West End are all a 15-minute stroll away.

What’s the lowdown?

The hotel was originally built in 1889 as a gentleman’s club and the  grand red-brick Edwardian exterior remains beautifully preserved as a relic of the city’s past. The interiors, however, have been given a hefty make-over by designer Joyce Wang. A light, floral colour palette reigns throughout with flashes of gold and copper detailing; flower-shaped lighting features hang from the ceilings and huge vases of fragrant seasonal blooms designed by McQueens stand on almost every surface alongside misty terrariums filled with giant succulents. The atmosphere is joyful, calming and a tiny bit eccentric. Entering through the double doors (held ajar by men in top hats and red blazers) and up the grand staircase, feels delightfully cinematic and otherworldly.

grand hotel entrance

The entrance into the hotel from the street; the Hyde Park entrance is reserved for the Queen

The underground spa is moody and sexy. Redesigned by Adam D Tihany, it features a slim 17-metre heated pool with a good-sized gym, but the real highlight is the wellness experience. The experience begins in the changing rooms where there are a variety of (gender separate) pools, steam and sauna rooms followed by a relaxation room, featuring exceptionally comfortable loungers, snacks and mindful activities such as colouring, breathing exercises and meditation. If you’re having a massage, facial or scrub, this is where the therapist collects you from (it’s worth remembering to arrive in plenty of time), but even without a treatment, it’s a deeply calming space to spend time in. We went twice during our stay and on both occasions, we had the facilities to ourselves.

Read more: CEO of Azumi restaurants Sven Koch on the future of hospitality

underground swimming pool

Redesigned by Adam D Tihany, the spa features a 17-metre underground swimming pool

In terms of dining, Bar Boulud is the hotel’s all-day French bistro. Situated on the lower ground floor and accessible by a separate entrance from the street, it offers a relaxed, easy atmosphere and a menu of refined comfort food; our favourite dishes were the rich onion soup and creamy, white wine moules served with thin, crispy pommes frites. Despite its name, Heston Blumenthal’s Dinner serves lunch or dinner in a more high end setting with a range of a la carte and tasting menus and an exclusive chef’s table experience.

The prettiest of the restaurants, however, has to be The Rosebery. Open throughout the day, The Rosebery serves one of the most impressive hotel breakfast menus we’ve ever experienced. Alongside the usual array of  pastries and cereals, there are detox juices, bircher museli, exotic fruit platters and beautifully cooked dishes with lots of healthy options. The afternoon tea is also something of an occasion with a bespoke menu designed to match the chosen tea blends.

fine dining restaurant

The Rosebery is open throughout the day for breakfast, lunch, afternoon tea and dinner

The service throughout the hotel is impeccable. Every member of staff, even the ones we hadn’t met, seemed to know our names, but we also liked that it never felt intrusive. Many of the hotel’s guests are public figures (we spotted a few familiar faces who we won’t name), so privacy is respected and prioritised.

Getting horiztonal

Our Deluxe room overlooked the streets of Knightsbridge and straight into the windows of Harvey Nichols, which was a somewhat surreal but amazing experience. We especially loved watching the transition from day to night as the sun dipped and the lights began to glow through the windows.

Read more: SKIN co-founder Lauren Lozano Ziol on creating inspiring homes

The room itself felt spacious and airy with pale grey walls, soft-coloured contemporary furnishings and a huge double bed with mountains of pillows. There was a stylish drinks cabinet by the door complete with crystal champagne flutes and a coffee machine, and the  marble bathroom featured a powerful walk in shower.

luxurious bedroom

The Knightsbridge Suite

Flipside

While there’s a lot to love about Bar Boulud, the interiors could do with a refresh to match the new, brighter, youthful elegance of the hotel.

Rates: From £740 (approx. €800/ $950)

Book your stay: mandarinoriental.com/london/hyde-park

Millie Walton

Please note: This review was carried out before the breakout of coronavirus and the subsequent closure of the hotel. Dinner by Heston Blumenthal and Bar Boulud are due to reopen soon, whilst the spa currently remains closed due to government guidelines. The Rosebery is open for all-day dining and afternoon tea, as well as 24-hour in-room dining. Please check the hotel’s website for further updates.

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Reading time: 4 min
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sushi platter

A sushi platter from Zuma’s menu

When chef Rainer Becker opened the first Zuma restaurant in Knightsbridge in 2002, it set a new benchmark for informal high end dining. Sven Koch joined the restaurant group Azumi Ltd Worldwide in 2011 and now, their portfolio includes ROKA, ETARU, Oblix at The Shard and INKO NITO, with locations spread across the globe. Here, Editor-in-Chief Darius Sanai speaks to Sven Koch, the group’s CEO, about embracing competition, working collaboratively and handling the challenges of Covid-19
portrait of man

Sven Koch

LUX: You opened Zuma in Boston last year. How is that going?
Sven Koch: Zuma Boston has done very well; I am pleased to say it was an instant success. We have a beautiful bar area at the front of the restaurant which quickly turned into “the place to be” within the city.

Obviously, Covid-19 has affected things hugely and the restaurant has been closed for a significant amount of time, but we are positive about building the business back up once we reopen.

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LUX: You have a number of different brands in the portfolio. Do they all have different customer bases, or is the idea that clients can flip between them?
Sven Koch: It’s a mix really. We have some crossover between the brands, in fact individual locations more so, like Zuma and ROKA Mayfair, due to the proximity a lot of guests dine at both. Other than that, I would largely say they have their own customer bases. The ROKA locations have more a neighbourhood vibe, a lot of people frequent specific locations because it’s close to where they live or work, although obviously there are destination diners. Both INKO NITO locations, in London and LA, are young, vibrant area’s and very much represents the type of clients that the brand is aimed at. Oblix at The Shard, has a vastly different clientele as its our only non-Japanese restaurant and due to the restaurants location.

luxurious dining room

Zuma Boston is the brand’s latest opening

LUX: Which is the more powerful brand, between Zuma and Roka, and why?
Sven Koch: It’s hard to say if one is more powerful than the other, they are both strong in their own right but obviously different. Zuma has more international recognition due to its global footprint and the nature of the clientele who travel a great deal and regularly will eat in our locations in other countries. ROKA is predominantly based in London, with four locations, and has a huge following locally but this is also growing. We recently opened ROKA Dubai which has been very successful, and we have plans for other international locations. Ask me again in a year or two and I may be able to give you a more concrete answer!

LUX: It is famously hard to create a group of restaurants operating around the world. Why have you succeeded where others have failed?
Sven Koch: Honestly, it’s down to the people – our teams! We have always operated on the philosophy that it’s important to nurture and grow good people within the business. We have a lot of staff that have worked in multiple locations around the world for us and we really support these internal transfers as it helps to spread the company’s DNA, they are effectively like ambassadors. Additionally, we try to empower the teams in individual restaurants, they are on the ground and understand customers the best.

Read more: SKIN co-founder Lauren Lozano Ziol on creating inspiring homes

LUX: You are one of the first pioneers of informal high end dining. Is the scene moving on? If so, to what?
Sven Koch: I don’t think so, you only have to look at the influx of international restaurant brands opening in London to realise that the trend is not going anywhere. That is not to say that the industry is not diversifying because I believe it is. The lifestyle element is key, people don’t simply want to go out for a meal anymore, they want to be able to spend an evening in that location; enjoy drinks before and/or after dinner, music, atmosphere… We are fortunate that all of those elements have always been part of our concept and that Japanese food is timeless as many other cuisines go in and out of fashion.

LUX: How will the coronavirus crisis affect dining out in general and your group in particular?
Sven Koch: Sadly, it seems to have affected everyone, although the hospitality industry has been particularly badly hit. We had to close all of our locations internationally, bar one (Hong Kong), at the peak of the crisis. Slowly we have been able to reopen the majority, but some cities or areas are still suffering from the aftermath so we have made the choice to wait. I think we’ve been very fortunate on the whole with government support in the countries we have restaurants in, additionally our landlords have been very understanding during this difficult time.

LUX: For years, we have seen an expansion of global travelling young wealthy people – are these your base? Is that now changing, with political and global uncertainties?
Sven Koch: Yes, they definitely are the Zuma customer base. Obviously Covid-19 has had huge effects on travel both nationally and internationally and I think it is too early to determine the long-term effects at this stage.

Having said that I just returned from the South of France for work and it was packed. It almost felt like Covid had never happened, international travellers everywhere… Prior to this trip I would have said it will take some time for travel to recover but now, you tell me?!

fine dining

Oblix at the Shard is the group’s only non-Japanese restaurant, offering a rotisserie and grill menu

LUX: Is food miles an issue? Will it be?
Sven Koch: Food miles is certainly something that we need to be conscious of. It is a tricky one for our restaurants as so many of the speciality products we use can only be sourced from Japan. You obviously try and buy as locally as we can but in some cases its just not possible. In recent years we have experimented with making our own products, like soy sauce for example which was fantastic. I think that this and the resurgence of smaller artisanal producers are the way forward…If anyone knows people producing miso in the UK then let us know?!

Read more: Two new buildings offer contemporary Alpine living in Andermatt

LUX: Is the food offering at Zuma and ROKA evergreen, or does it involve constantly? Would a diner from 12 years ago recognise the menu now?
Sven Koch: I would say 70% of the menu is evergreen but honestly that’s dictated by our customers who sometimes uproar if we take dishes off. We have several new seasonal dishes that are added to the menu and change quarterly which are developed by the individual restaurant teams. If one of those dishes happens to sell exceptionally well then, we add it to the menu permanently. In answer to your questions, yes, they would recognise it 12 years on.

LUX: You have a lot more competition now. How has that affected things? Do you get irritated by imitators?
Sven Koch: Competition is good, it keeps you on your toes and pushes you to keep evolving. When new restaurants open in competition with us we generally feel it for the first month or so. Customers love to try the latest new thing and we do see a small downturn in business which is always a little difficult to deal with, but they soon return to us, which is a testament to the quality of our product and our team.

Ha! Do we get irritated by imitators?… Good question! I must be honest; it is irritating when you see another restaurant directly ripping us off, it happens regularly that I go to another restaurant, open the menu and its surprisingly so familiar! I always just think: why don’t you make it your own? Be a bit creative, work a little harder – fundamentally I think it’s a very lazy approach.

fine dining restaurant

ROKA Aldwych. Image by Richard Southall/Agi Ch

LUX: Are we facing a speed bump or a new paradigm?
Sven Koch: 2020 has been a difficult year to say the least and things have certainly shifted but I would love to think this a speed bump and we are approaching as such. We are pushing ahead with plans, albeit a bit more cautiously from a budget perspective. Between Zuma, ROKA and Oblix, we aim to open in excess of 15 new locations in the next 3  years.

LUX: What cities or countries would you like to be in, which you are not in currently?
Sven Koch: As I mentioned we have substantial expansion plans in the not too distant future and are looking at sites in Europe such as Paris, Cannes, Saint Tropez, Monaco, Madrid and Capri, and further afield in Cabo, Mexico, and Morocco… I don’t think that leaves much left! From a personal perspective, I would love to open something in Germany – as would Rainer [Becker] – given that it’s our home country but so far, the right opportunity hasn’t presented itself. Watch this space!

sushi plate

Sliced yellowtail with green chilli relish, ponzu and pickled garlic from Zuma’s menu

LUX: How do you and Rainer Becker share duties?
Sven Koch: We don’t really share duties to be honest, we have never sat down formally and assigned roles as it has always been a lot more natural and organic than that.

Obviously, Rainer created the restaurant concepts and he is still heavily involved in the creative side of things including the food and design. I tend to take care of the day to day running of the company including the expansion and growth. We are very collaborative however and always tend to bounce ideas off each other.

LUX: What has been your greatest challenge, and how did you overcome it?
Sven Koch: For sure Covid-19 has been the biggest challenge both personally and professionally. The pandemic has hit everyone hard and its devastating to see people’s families effected and being so hard hit financially. As a business we are working hard to ensure we can bring as many members of staff back into the business as possible. It really is a frightening time.

Find out more: azumirestaurants.com

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Reading time: 8 min