Picture Ladbroke Hall – a cocktail of Beaux Arts elegance, Edwardian grandeur, modern creativity. This ex-car factory has transformed itself into a sprawling arts complex, from gallery to jazz bar to fine-dining. LUX Editor-in-Chief Darius Sanai meets its mastermind and co-founder, Loïc Gaillard

Darius Sanai: Ladbroke Hall is a major development. What made you want to do it?

Loïc Le Gaillard: Ladbroke Hall has been an incredible journey! The inspiration behind this project was simple – we aimed to establish a unique arts and social club, a central hub for creativity. From contemporary art to collectible design, encompassing culture, dining, and music, all within a single space. Beyond being a physical location, Ladbroke Hall is a meeting place for everyone – the public, friends, Patrons, and collaborators alike. It tangibly serves as a haven for those who appreciate the arts and seek meaningful connections, bringing together diverse minds and kindred spirits.

Ladbroke Hall also houses our flagship gallery, Carpenters Workshop Gallery in London. After 17 years of developing Carpenters Workshop Gallery, we made the decision to expand on the traditional gallery model to facilitate artistic exchange through a more immersive experience.

DS: It has elements of members’ club, but it’s not. Who is your market, and why are they coming?

LG: Ladbroke Hall is a distinctive haven for our community of art and design enthusiasts. In response to the growing need for spaces that foster community and connectivity, we introduced the Patron’s scheme. This scheme is designed to give our Patrons exclusive access to Ladbroke Hall’s vibrant community. This includes special privileges such as entry to private spaces like the Lamyland Patrons bar, ensuring that our Patrons are involved in every facet of Ladbroke Hall’s endeavours. Priority access to the live programme of Patron only events, the restaurant, and private dining experiences further enhances the Patron experience. Despite these exclusive perks, our commitment to inclusivity remains unwavering, ensuring that the enriching ambiance and offerings at Ladbroke Hall are accessible to all.

Functioning as a dynamic stage for the Arts, Ladbroke Hall creates unforgettable experiences. Our philosophy centres on providing Patrons with unparalleled access to the thriving artistic community, emphasising the shared experience within this vibrant creative hub.

DS: Tell us about how the commercial gallery, F&B and cultural programming work together.

LG: At its core, Ladbroke Hall is a stage for the Arts – a place to experience multidisciplinary arts all under the same roof. When visitors dine at our restaurant, Pollini, they are not only savouring the finest Italian cuisine by Chef Emanuele Pollini; they are doing so in a designed space crafted by one of our core artists and fellow Italian, Vincenzo De Cotiis Architects. The space features a specially commissioned, site-specific sculptural chandelier by Nacho Carbonell and four paintings by Sir Christopher Le Brun PPRA.

Visitors are also invited to enjoy our weekly Friday Jazz, accompanied with a specialised dinner menu. This event welcomes both jazz enthusiasts and new audiences, featuring some of today’s top musicians with a focus on high-quality straight-ahead jazz. The essence of this musical genre, breaking barriers and fusing cultures, resonates with Ladbroke Hall’s ethos as a multidisciplinary creative hub.

Recently, we’ve introduced the Classical Masters series, showcasing performances by some of the most distinguished classical musicians. Additionally, Carpenters Workshop Gallery currently hosts three solo exhibitions by Michele Lamy, Roger Herman, and Wendell Castle, all running until April 26th.

We also are excitingly opening Ladbroke Hall’s garden this spring designed by Luciano Giubbilei – so stay tuned! Ladbroke Hall has something for everyone, providing a space for people to gather and enjoy the Arts.

Ladbroke Hall is an imposing building, just a few minutes from the heart of London’s shi shi Notting Hill.

DS: Why has it taken a French person to create such a visionary construct in London?

LG: London has long been a melting pot, drawing incredible talent from across the globe. It has been my home for half of my life, a place that continues to surprise and inspire me daily. London will always be international. As the London Mayor, Sadiq Khan, once said, when the UK officially left the EU, “London is open and no matter where you’re from, you will always belong here.” Therefore, I do not see it as a French person in a British city constructing something so visionary. Several years on from Brexit, London continues to attract the world’s most exciting artistic talent and in turn collectors. It’s a hub for exchange and that is exactly how we see Ladbroke Hall.

DS: You opened less than six months ago; what would you want people to be saying about Ladbroke Hall in ten years?

LG: That’s a great question. I envision Ladbroke Hall in ten years to be the premier social and arts club where everyday visitors create wonderful memories and forged new friendships and collaborations. It is exciting to think what else Ladbroke Hall has in store, making it a journey we can only fully appreciate by waiting and enjoying the ride.

DS: What were your biggest challenges in its creation?

LG: Crafting Ladbroke Hall was in no means an easy feat. It is thanks to our team, collaborators and artists who helped create Ladbroke Hall. My business partner, Julien Lombrail and I pulled together a band of artists that were keen on joining the vision for this ecosystem.

Loïc Le Gaillard and Julien Lombrail are the co-founders of Ladbroke Hall, which blends a high end restaurant, a bar, a commercial arts-ace, a jazz club and a new garden space.

DS: What do you seek to achieve, and who do you seek to attract, through your programming.

LG: Curious, creative and kind people.

DS: You run the restaurant yourselves, yet you are not a restaurateur. Why? Is that challenging?

LG: The desire to open a restaurant has been a lifelong dream of mine. London’s competitive scene presents its challenges, but it’s an honour to collaborate with Chef Emanuele Pollini, who brings his brilliant culinary expertise to us.

The winter terrace at Rampoldi restaurant in Monaco

First opened in 1946, Mediterranean restaurant Rampoldi is legendary in Monaco for hosting Hollywood icons such Princess Grace and Roger Moore. Now with a fresh new look and a young star chef at helm, the restaurant has its sights set on Michelin status. LUX asks chef Antonio Salvatore 6 Questions.

Chef Antonio Salvatore

1. What are some of the food markets across the world that inspire (or have inspired) your cooking?

Food is emotion. I believe food generally serves as a natural gateway to a more profound understanding of culture and history, people and places. I’ve made no secret of my affection for cooking with fresh produce. Some markets that have really caught my eye are: La Boqueria in Barcelona, Mercado Saint Miguel in Madrid or Rungis in Paris. Wherever I go, I take inspiration from what I see and bring that into Rampoldi’s special gourmet dishes.

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2. Which dish are you most proud of at Rampoldi and why?

I think it would definitely have to be the roasted baby goat with aromatic herbs. My attachment to this dish is deep, dating back to my childhood. The rugged terrain of Basilicata [in Southern Italy], where I come from, makes the area well-suited to goat grazing. The tender, tasty meat of baby goats from the area is very valued. I love this dish for its simplicity and unparalleled flavour… some our clients come especially for this.

3. What’s the secret behind your famous tomato sauce?

A true classic of Italian cuisine! It’s perfect for so many dishes, but especially for pasta. Fresh tomatoes from the garden and the best olive oil are two of the main ingredients. For the rest, you’ll have to come to Rampoldi to try it out…

Beef steak tartare with Royal Premium caviar and apple sorbet

4. With so many luxury dining options in Monaco, how do you stand out?

Our clients understand that dining out at Rampoldi is a great opportunity to unwind, relax and enjoy a delicious meal in a great atmosphere. I have always believed this is what most people are looking for when they decide to dine out. Our clients are at the core of everything we do. We have created a very strong connection with our regulars over the years. I know all of their favourite dishes and flavours!

Read more: Geoffrey Kent’s hottest travel experiences & destinations for 2019

5. Where do you see the restaurant in five years?

My heart is in Rampoldi. My everyday goal is to see my clients happy. Rampoldi has become a feeling, a state of mind. Over the next few years, I’m aiming to achieve our first Michelin star, which would be a great validation of our work. We also have plans on expanding internationally in the next couple of years.

Rampoldi’s ‘Le Citron’ – lemon and mint pieces covered in white chocolate mousse, coated in a crispy shell

6. What’s the most important lesson you’ve learnt as a chef?

Over the years, I have had incredible opportunities, working alongside some of the world’s most famous chefs. After spending so much time with these incredible and successful individuals, I now better understand the meaning of creating a compelling vision for my life: understanding the power of a decision, working harder than anyone else to achieve my goals, and learning to adapt in life and my career when things don’t go as planned. However, the most powerful lesson I’ve learnt is to respect and understand the power of relationships. This is something I brought with me at Rampoldi and is at the core of everything we do.

Find out more about the restaurant: rampoldi.mc

View across the lake of Bellagio dubbed ‘The Pearl of Lake Como’

Emma Love discovers a slew of fresh restaurant openings and exciting events attracting a cool new crowd to one of Italy’s favourite destinations

When the hotly anticipated Michelin Guide 2018 was launched, it came as no surprise that Ristorante Berton al Lago, part of Il Sereno hotel on the shores of Lake Como, was awarded a Michelin star within one year of opening. The restaurant, which is headed up by Milan-based restaurateur and chef Andrea Berton (he is already a heavyweight on the Milan dining scene with four Michelin stars across three restaurants) and executive chef Raffaele Lenzi,excels at Italian dishes with a modern twist, using seasonal ingredients from northern Italy. Paired with interiors by renowned architect and designer Patricia Urquiola and a terrace with a prime position right on the lake, it was always going to be a winning combination.

The lake is lined with picturesque villages

Yet this restaurant is simply the latest addition to Lake Como’s buzzing foodie scene. While once the region was mostly renowned for grand stately hotels and historic villas, now a bunch of game-changing openings are appealing to a new generation of jet-set visitors. Smartly dressed Milanese are still flocking here each weekend during the summer (it is only an hour outside the city) to nip between the pretty shoreside villages on sleek wooden boats and sip negronis at Harry’s Bar in Cernobbio, but these days they are also snapping up tables at the new wave of talked-about restaurants.

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“With the opening of Il Sereno and the new life that has been instilled in the Grand Hotel Tremezzo by owner Valentina de Santis, Lake Como feels ‘cool’ again,” says Emily Fitzroy, who founded Bellini Travel almost 20 years ago, and is a leading expert on Italy. “With Milan in easy reach – 20 minutes by helicopter – Como feels more accessible than ever, which makes it all the more attractive for younger visitors who tend to be time poor and adventure seeking. The lake has become a place of pilgrimage for hikers and cyclists, who come to experience some of the most important cycle routes in all of Italy.”

Another hot spot causing a stir since it opened in 2016 is Ristorante Materia (also in Cernobbio). At the helm is young chef Davide Caranchini (named in this year’s Forbes 30 Under 30 Europe list) whose radical offering goes against the meat-rich norm by featuring an inspired five-course ‘green power’ vegetarian tasting menu (think dishes such as poached egg, spring legumes and tomato tea, or goat’s cheese ravioli with black cabbage and Sarawak black pepper juice) with ingredients grown in the restaurant’s own greenhouse. His signature dessert is called Banksy: a paper-thin layer of smoked yoghurt and chamomile cream stencilled in the shape of one of the street artist’s iconic images.

Ristorante Materia is known for its vegetarian tasting menu

Equally as exciting as what’s served up on the plate are the developments in the drinks industry. While Italy might be renowned for its wines (and lagers such as Birra Moretti and Peroni), for the past few years there has also been a growing craft-beer movement. Small local brewery Birrificio Italiano produces a complex dark wheat beer called Vudù, while brew pub Il Birrificio di Como in Como’s city centre is the place to try a selection of malt beers. There are also a number of cocktail bars upping the ante and attracting the hip crowd, including street-food restaurant and bar 100 Lire and the Fresco Cocktail Shop in Como, with its 1940s-themed interiors, jazzy soundtrack and waistcoat-wearing mixologists who will shake up drinks made with citrus fruits grown nearby.

Read more: Founder of Corinthia Hotels Alfred Pisani on going global

Of course, as you might expect from such a holidaymaker’s honeypot, a packed programme of events takes place throughout the year, from the annual Lake Como International Music Festival (during the summer season) to the historic car show at Villa d’Este (every May) and a series of ‘Night at the Park’ evenings where funky live bands play in Park Teresio in Tremezzo. By far the most-anticipated happening this year was Dolce & Gabbana’s Alta Moda couture presentation (the Italian couture line is presented via a series of special events around the world), consisting of a men’s show at Villa Carlotta Park and women’s runway at Teresio Olivelli, both in Tremezzina. “The fact that the lake played host to the Dolce & Gabbana couture show ensures that it’s now firmly on the fashionista’s Grand Tour,” says Fitzroy. “It was a big moment for Como.”

A popular aperitivo spot Harry’s Bar in Cernobbio. Above: Lecco at Sunset.

Another new happening that drew a very different crowd was the inaugural Lake Como Comic Art Festival at Villa Erba in Cernobbio (it was a huge success and takes place again in May 2019). Bestselling cult comic-book artists such as Americans Neal Adams and Greg Capullo (between them, they are best known for creating some of the imagery of the DC Comics characters Batman and Green Arrow) were among the guest appearances.

The best way to see Como is by boat

With so much on the calendar, it’s no wonder Lake Como has long proved to be a favourite destination for second home owners. “Its central position in Europe and the beauty of the mountains means it’s ideal for a quick vacation, suitable for both domestic and international buyers,” says Lodovico Pignatti Morano, managing partner of Italy Sotheby’s International Realty, a company that sells lake-front detached properties with a starting point of €4.5million. “Although jet-setters have always visited Lake Como, it is becoming increasingly popular as more people become aware of the area’s unique offering.”

Read more: New luxury hotel Chais Monnet opens near Bordeaux

Savvy shoppers come to Lake Como for the regular markets, scooping up antique finds in Como’s San Fedele Square (on the first Saturday of each month) and anything from original bespoke handmade furniture to locally made gifts and fashion accessories at Mercato dell’ Artigianato, an artisan crafts market held at the end of October in Lecco. Also top of the shopping list is the region’s most famous export – silk. Two of the best-known brands are Mantero and Ratti, suppliers to major fashion houses such as Saint Laurent, Nina Ricci and Trussardi. Beautiful scarves and neck ties can be bought at the Mantero outlet shop in Grandate, while the little-known Fondazione Antonio Ratti is a textiles museum in 18th-century Villa Sucota, which displays fabrics collected by Antonio Ratti throughout his life.

The pretty village of Menaggio on the Western side of the lake and its jetty

Other under-the-radar gems on Lake Como include the quirky La Ca di Radio Vecc museum in Bellano, where you can lust after the kind of groovy old radios and gramophones that are making a comeback, and the lido in Menaggio. A 15-minute walk from the harbour, it is surely the town’s best-kept secret and with two swimming pools, a sandy beach and a deck that stretches out over the water – the perfect place to spend a lazy afternoon in the sun. Across the water, the lido in Bellagio is another beach hangout by day and turns into a nightclub after dark (Friday dinner parties begin with aperitivo at 7.30pm and end at 4am).

The best way to explore is still by getting out on the water or up in the air. Bellagio Water Sports offers kayaking and stand-up paddle-board tours, while the AeroClub Como specialises in private seaplane flights and lessons. And despite all that’s new, Lake Como’s timeless, sophisticated charms remain – and are now being enjoyed by the next generation.

Six must-book restaurants on Lake Como

La Mistral, Bellagio
This Michelin star restaurant has a superb terrace overlooking the lake. Expect inventive, molecular cuisine.
ristorante-mistral.com

Locanda la Tirlindana, Sala Comacina
Set in a pretty waterfront square with fantastic views of Isola Comacina. The lemon ravioli is the stand-out dish.
latirlindana.it

I Tigli in Theoria, Como
A Michelin star restaurant and art gallery set in a restored 15th-century palazzo.
theoriagallery.it

Feel, Como
Farm-to-table food with a focus on local ingredients, served in a contemporary setting.
feelcomo.com

La Punta, Bellagio
Its menu features lake fish caught by the owners, the wine list has more than 300 Italian and French labels, views are stunning.
ristorantelapunta.it

Momi, Blevio
Michelin star food served in a simple, charming restaurant by the jetty. The homemade desserts are especially delicious.
ristorantemomi.it

Presentation is an important part of any dining experience, but can the look of the dish really make or break a meal? STACEY TEO
We’ve all heard the expression “you eat with your eyes”, but how true is it? What importance do aesthetics really have on ones’ enjoyment of a meal? It wasn’t until the advent of nouvelle cuisine that food presentation began to take on the importance it holds today. It was an exhilarating time for the culinary world with never-before-seen creations coming one after another. Plating-up became an industry buzz word and the dish suddenly offered an empty canvas which chefs used to create their own personal form of gastro-art.

In the early days Paul Bocuse, Michel Guerard and the Troisgros brothers not only lightened up traditional French cooking, they also paved the way for the kind of sculpted dishes we see today. Presentation was an exciting new tool that allowed chefs to put their signatures on their dishes. But now, fifty years down the line, nouvelle is no longer new and a lot of what we see is either a copy of a copy, extremely overthought or downright silly looking.

Checking out how the food looks is the cook’s last task and the diner’s first. Food that is well-presented makes the diner want to eat it and allows them to identify the ingredients and their quality while poor presentation gives a bad first impression and means you face an uphill struggle to win over the client. The Japanese, as with so many other things, have turned food presentation into a high art. They even have a word, Moritsuke, which applies to seven very specific rules of food arrangement.

Personally I think presentation counts for about 30 per cent of the experience, the other 70 per cent of course is taste, but I have colleagues that would argue for a 50/50 split. To me one of the most important aspects of plate presentation is what it represents. Whether you are dining out or entertaining at home, presentation attests to the artistic nature of the experience, the effort behind the meal and helps set it apart from an everyday experience. This kind of attention to detail indicates that you value your guests enough to go to the trouble to try and achieve something beyond the mundane, it shows you care and that they are important to you.

As long as a dish is presentable then I’m happy with it. Don’t get me wrong, by that I mean it must look clean and simple with fresh, inviting colours and it should never look messy. I also follow the rule that everything on the plate should be there for a reason and that everything should be edible. I think the biggest mistake chefs make is to try too hard to impress with the presentation. It often makes the dish look pretentious and means they are focussing too much of their attention on aesthetics which normally is not something that makes or breaks a meal.

Pierre Gagnaire’s shrimp with gaya and popcorn

As a colleague of mine, Michelin-starred chef Marc Fosh says, “Food should look as natural as possible and every element should be there only if it serves to enhance the flavour of the dish. I hate inedible garnishes and towers of food that collapse and then look like a mess when touched by a fork. I know I have it right when the food looks like it was born on the plate. Of course presentation is important, but at the end of the day, it is the flavour that will bring clients back time and again.”

True, no matter how beautiful it looks, if the flavour is wrong nothing else matters. We are not making sculptures only to be admired. Eventually the client is going to taste the food, they always do, and then nothing that came before really matters.

I have been asked many times if I ever studied food design. Many culinary schools teach specialised courses in food presentation but I have always felt that they are nice but unnecessary for a chef. The most important thing is that the ingredients themselves look as good as possible.

To achieve this takes a skilled hand in the kitchen. Cooking temperatures and timing are key. For example when blanching vegetables, the water must be exactly 100 degrees Celsius, you have to add a dash of salt and then immediately run them through ice water. A good chef knows that not following these steps will mean colourless and unappetising vegetables. Likewise, overcooked ingredients not only lose their flavour but also their natural shape and colour too. Once that happens, no matter how you sculpt it, your dish will look as bland and uninteresting as it tastes. So although you may eat with your eyes, it is the cook’s hands that truly make or break the dish. My advice then, perfect your cooking techniques and the food will present itself.