Savoy Magazine Issue 2 2016

MASTERPIECEMILLIONS

Christies global president on the art of auctioneering

Luxury

CUBA GOODING JR

The Oscar winner reveals all about playing O. J. Simpson

Celebrity

AGE OF DISCOVERY

Theres a spirit of adventure to The Savoys new cocktail

Journey

COVENT GARDENERS

Experience the fairy-tale feel of this iconic London district

Destination

M A G A Z I N E

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THE HE I

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SAVOY

WELCOME

W elcome to this issue of Savoy Magazine. We were thrilled with the launch of our brand new luxury lifestyle publication earlier this year, so, as promised, were back with a second issue, packed with exclusive interviews, expert opinions and the latest in food and wine, yachts and motors.

Spring has sprung here in London, and it really is a magical time to be in the city. The promise of longer (and warmer, we hope!) days, as well as parks and gardens coming to life, and a real buzz about town with all the events and festivals that this time of year brings, makes it a truly vibrant place to be.

Here at The Savoy, were lucky enough to be able to enjoy the spectacular views up and down the Thames from our River View rooms and suites all the way to St Pauls and the City from your left, and to Westminster and the Houses of Parliament to your right, taking in all seven bridges and Londons iconic landmarks.

From the other side and front entrance of the hotel, its just a few steps into bustling Covent Garden, where youll fi nd high-end shopping and culture; location-wise, it doesnt get any better. This month, weve brought you a real insiders guide to Covent Garden to ensure you explore all the hidden gems and come to love this special part of London as much as we do.

Within the doors of The Savoy, were excited to launch a new suite in May. To be known as The Artists Residence, this stunning two-bedroom accommodation will be set

on the riverside of the hotel, paying tribute to all the many artists, both past and present, who have been inspired and continue to take inspiration from The Savoy over the years. Well have all the details and photos for you in our next issue, so stay tuned, although if you fancy a sneak peek, the suite is available to book from May 5.

We boast an artistic heritage that any hotel would be proud of, from Whistler painting the hotel scaffolding before it opened, to Monet painting his famous series of London bridges as he resided in this very same suite. Today, we have our contemporary art collection, and Sally Vaughan from Go Figurative is back to tell you all about the latest piece of artwork here at The Savoy.

As well as bringing you all our news for spring in this issue, we also hear from Cuba Gooding Jr about his new TV series, The People v. O. J. Simpson: American Crime Story, while global president of Christies, Jussi Pylkknen, looks back on an illustrious career at one of the worlds most iconic auction houses.

We hope you enjoy the second issue of Savoy Magazine and look forward to seeing you again in the summer.

KIARAN MACDONALD

MANAGING DIRECTOR

THE SAVOY

A truly vibrant place to be

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10 THE EVENTS

From cocktails to cabaret

14 THE SUITES

Sleep in star-studded style

22 THE TEAM

Head Butler Sean Davoren

28 THE DRINK

Savoy Tea signature blends

32 THE FOOD

Savoy Grills Kim Woodward

36THE RECIPE

Classic Savoy beef Wellington

40 THE JOURNEY

Age of Discovery cocktail

44THE JETS

New supersonic aviation

46 THE ART

Legend of Melba triptych

52 THE BRAND

Christies art auctioneering

57 THE FASHION

Hot trends at summer races

64 THE CELEBRITY

Cuba Gooding Jr goes O. J.

72 THE YACHTS

Our pick of 10 top vessels

78 THE MOTOR

Bentley Blue Train Speed Six

80 THE JEWELS

Diamonds really are forever

CONTENTS72

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EDITOR

Frederick Latty

fl [email protected]

HEAD OF DESIGN

Rowena Cremer-Price

[email protected]

PUBLISHING DESIGN MANAGER

Xela Ruy

[email protected]

PRODUCTION CO-ORDINATOR

Natalia Bedwell

[email protected]

COMMERCIAL

Amanda Morreale

[email protected]

Gemma Hak

[email protected]

EDITORIAL DIRECTOR

Richard Moore

[email protected]

COMMERCIAL DIRECTOR

Nick Moore

[email protected]

ONE MEDIA AND CREATIVE UK LTD16 Lonsdale Gardens,

Tunbridge Wells, Kent TN1 1NU+44 (0)1892 779 650 www.one-media.co

Savoy Magazine is owned by The Savoy and published/distributed by One Media and Creative UK Ltd. All rights reserved. The views expressed in this publication are not necessarily those of the owner or publisher. All prices are correct at the time of going to print. Neither the publisher nor the owner can accept responsibility for any errors or omissions relating to advertising

or editorial. No part of this publication may be reproduced without prior written consent from the publisher or owner. No responsibility is taken for unsolicited materials or the return of these materials whilst in transit.

84 THE SHOWCASE

Baselworld 2016 roundup

86 THE WEDDINGS

Planning versus designing

92 THE PROPERTIES

Londons quirkiest to buy

99THE DESTINATION

A Covent Garden fairy-tale

104 THE INSTITUTION

Behind the scenes at ROH

111 THE SHOWS

Breath-taking exhibitions

32

44

14

57

CONTRIBUTORS

Bentley

Alison ChambersPRINCIPAL

Emerald Media

Jane StanburyPRINCIPAL

Emerald Media

Catherine de CrvecoeurIMAGE CONSULTANT AND STYLIST

www.stylepourmoi.com

Bruce RussellWEDDING AND PARTY PLANNER

www.bybrucerussell.com

Susan ScottARCHIVIST

The Savoy

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SAVOY EVENTS

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Throughout 2016, The Savoy will be holding a series of culinary events and master classes, and offering unique opportunities for guests to dine on specially-created menus, matched with wines and Champagnes

from some of the worlds finest vineyards. Read on to find out whats coming up...

HOTEL HIGHLIGHTS

To make a reservation or for more details about the culinary events and master classes at The Savoy,

please telephone +44 (0)20 7420 2111 or email [email protected]

Cocktail master classSATURDAY MAY 14, THURSDAY JUNE 9 AND SATURDAY JULY 9

The master class will be hosted by a senior bartender from the American or Beaufort Bar. A must for those who enjoy innovative

cocktails, classic or new, the event includes lessons on how to make four drinks, learning about the history of spirits and the influence

The Savoy had on the cocktail world. The class finishes with a three-course meal in Kaspars Seafood Bar and Grill.

11am to 1pm, 185 per person. Capacity for four people.

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Historical tours with The Savoys archivistMONDAY MAY 9, MONDAY JUNE 6 AND MONDAY JULY 4In celebration of 125 years since opening, The Savoy now offers

historical tours with archivist Susan Scott. Up to eight guests can take

an exclusive walk around the hotel, seeing some of the most notable

rooms, hearing tales from its long history and fi nishing with a glass of

Champagne in the Museum Bar.

4pm to 5.30pm. One-hour tour starting at 4pm, followed by

Q&A in the Savoy Museum with a glass of Champagne.

40 per person.

Chocolate master classSATURDAY JUNE 11Learn how to create amazing sweet treats under the guidance of

one of our award-winning chocolatiers. The class will start with

an introduction to chocolate, including the history, cultivation and

signature of taste, before hands-on demonstrations, including

working with chocolate, emulsions and tempering. The class will

then move on to creating two unique recipes consisting of the

perfect ganache, mousses and sauces.

10am to 12pm. 185 per person. Capacity for four people.

Dinner DanceSATURDAY APRIL 30 AND SATURDAY JUNE 25Following in the footsteps of Carroll Gibbons and his legendary

Savoy Orpheans, the young Alex Mendham & His Orchestra

has taken up the baton as resident dance orchestra for

The Savoy, playing the sounds of the Art Deco era with unmatched

sophistication. Cut a rug under the stunning glass cupola in the

Thames Foyer with a three-course dinner and a fl oor that will

encourage dancing until midnight.

8pm. Cocktail reception, dinner and entertainment start at

8.30pm. 125 per person.

Evenings of cabaret and burlesque at The SavoySUNDAY JUNE 5 AND SUNDAY JULY 3Over 80 years after they fi rst started at The Savoy, cabaret evenings return

to the Beaufort Bar. Hosted by Miss Polly Rae one of the most renowned

burlesque and cabaret stars in the UK today the line-up changes each

month and includes some of the hottest names from the London cabaret

scene. Guest stars include Chris Hamilton with his sparkling piano

playing, and scintillating vocals from Shimi Goodman, currently in the

West End production of From Here to Eternity. Our cabaret evenings will

also feature performances from the glamorous international burlesque/

cabaret star and classical pianist Chrys Columbine, musical magic from

Alexis and Maya, breath-taking acrobatic skills from Sammy Dineen and

world award-winning juggling from Florian.

Doors open at 7pm, show starts at 7.30pm. 30 per person.

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JEWELLERY

Maria Callas stayed frequently

at The Savoy, especially while appearing at the Royal Opera

House in Covent Garden

MARIA CALLAS SUITE

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STARSSuites to the

Tell us the inspiration behind

these rooms

The Personality Suites were created to

reflect just a few of the many famous

and celebrated individuals who have

come to The Savoy throughout its

history, to stay and/or simply enjoy our

hospitality. We want everyone who comes

here to enjoy the same exceptional standards

of luxury and service that weve offered for over

125 years to each and every guest.

Who are the suites named after and

how do they capture the essence of

their assigned guests?

The influential impressionist artist Claude Monet

was an obvious choice. Guests will be able to stay

in the rooms from which he made his famous

series of paintings of London bridges during

lengthy stays between 1899 and 1901, and

admire the same views up and down the Thames.

Maria Callas has also had a traditionally decorated

suite named after her. She stayed frequently at The

Savoy, especially while appearing at the Royal Opera

House in Covent Garden, and her suite

reflects the relationship that both she and

The Savoy have always enjoyed with the

arts in London.

Katharine Hepburn is another notable

woman who has a suite named after

her. A photograph from the hotel archives

shows this remarkable actress sitting in

her Savoy suite in the late 1940s, wearing her

trademark trousers. Miss Hepburn may not have

been the most conventional of women in either her

dress or private life, but she certainly enjoyed all the

traditional comforts of The Savoy while in London.

Charlie Chaplin had just given up his home in

America when he arrived at The Savoy in 1952

with his wife and four of their children, plus an

older son by a previous marriage. After three

months living in their river-facing Savoy suite, the

Chaplin family moved on to a new permanent

home in Switzerland, but Chaplin returned almost

every year to The Savoy, most notably in 1975 to

receive his knighthood.

Another knight of the realm to have a suite named

after him is Winston Churchill, arguably

SAVOY ROOMS

Since opening its doors in 1889, The Savoy has hosted many of the worlds most famous icons and glamorous celebrities. Archivist Susan Scott explains how the eight Personality Suites capture the essence of some of the

hotels esteemed guests, and help add that extra little burst of stardust


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CREATED FOR INDIVIDUALS, ARTISANS, LOVERS, LEADERS, ADVENTURERS AND FAMILIES - PERFECT FOR CELEBRATIONS.

'We favour the creative, the bold, the ingenious, the soulful. We fall in love with the wild places, the green projects and the people that champion them. We do more than book you a luxury holiday we create an experience you will

never forget, precious one-off moments that make the most of life and the people you share it with'.

JEWELLERY

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Britains greatest Prime Minister and a

regular visitor to the hotel throughout

his entire life. Having founded The

Other Club, a private dining club, in

the Pinafore private dining room at The

Savoy in 1910, he attended its dinners as

often as possible until his death in fact,

his final public appearance was at such

a dinner in December 1964. During the

Second World War, he lunched at The

Savoy so frequently with members of his

cabinet, that a suite was permanently

reserved for him to enjoy one of his

famous post-prandial catnaps.

An Art Deco suite is the perfect setting

for one of the 20th centurys most

famous professional Englishmen the

playwright, composer and all-round

entertainer, Nol Coward.

Cowards association with The Savoy

also lasted his entire life, from the

days when, barely a teenager, he had

appeared as a toadstool on the stage at

the Savoy Theatre. He quickly became

a habitu of the hotel, especially the

Savoy Grill, where everyone who was

anyone in the London theatre scene

could be found at lunch or post-theatre

suppers, and regularly enjoyed dinner

and dancing to The Savoys famous big

bands, which took place nightly in the

Savoy restaurant. Coward starred in

The Savoys Coronation Ball Cabaret in

1953, alongside fellow legend Maurice

Chevalier, and had his 70th birthday

party, attended by everyone, from Sir

Laurence Olivier to Lord Mountbatten,

at The Savoy in 1969.

Another Art Deco suite has been

allocated to legendary singer Frank

Sinatra. His second wife, Ava Gardner,

was also a regular Savoy guest when

in England, but post-divorce Sinatra

enjoyed swinging 1960s London from

his Savoy suite. Retired Savoy staff

recall him returning late at night from

London concerts in the early 1980s, and

unwinding by playing into the early hours

on the piano in the Thames Foyer.

The final Art Deco suite has been

named for its long-term resident, Richard

Harris. Famous as a notorious 1960s

hell-raiser, Harris actually made some

shrewd financial investments throughout

his career, and, having left his

hell-raising days behind him, moved into

The Savoy in 1989, making this suite his

permanent London residence. A familiar

sight around The Savoy and The Strand,

he enjoyed the luxury and comfort of his

Central London home, with its view of the

Thames and 24-hour service, for over a

decade until his death in 2002.

How do the interior design choices

reflect the glamour of these iconic

guests, while remaining fresh

and contemporary?

As the first purpose-built deluxe hotel

in London, The Savoy has always

prided itself on offering the best of

everything to its guests. All rooms have

luxurious marble bathrooms and all the

modern amenities and electronic

FRANK SINATRA SUITE

WINSTON CHURCHILL SUITE


JEWELLERY

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CHARLIE CHAPLIN SUITE

equipment you would expect in rooms of

this calibre. However, what truly sets The

Savoy apart is that these standard items

are integrated into authentic 19th and

early 20th-century rooms, which have

been thoughtfully decorated to reflect

their previous decor.

Original River View Suite rooms are

decorated in an elegant Edwardian

style, with harmonious soft furnishings

in gentle floral designs. Art Deco

rooms reflect the excitement around

the sea-change in style after World War

One, with its modern, new designs for

furniture and textiles. Darker colours are

still harmonious, but the floral designs

are now stylised, and more made of

mirror-polished surfaces and metalwork.

Art Deco rooms even feature the modish

aluminium waste-paper baskets, which

have been a feature of Savoy guest

rooms since at least the early 1930s.

The two styles reflect the previous

design of rooms in these relative

positions in the hotel through their history.

Charlie Chaplin lived for three months

with his family in an Edwardian-style

suite overlooking the river, back in the

1950s; Richard Harris chose to live in

an Art Deco suite set further back from

the river, located in the newer Strand

Block of the hotel, built in 1904, and

substantially redecorated in the 1920s

and early 1930s. Then, as now, rooms

offer differing design styles and locations

in the hotel, with regular clients tending

more to one preference or another.

What makes these spaces so special

for Savoy guests today?

Each suite contains images and items

redolent of the personality for whom it

was named, and books, CDs and DVDs

regarding the personality, or indeed,

containing performances by them, to

help bring them to life. All The Savoys

rooms and suites exceed expectations,

but our eight personality suites bring with

them that extra little burst of stardust

the chance to live in a suite at The Savoy

just as once that person lived here, and

to immerse yourself in their life, as well as

their lifestyle while youre in residence.

Why have so many famous faces

been attracted to The Savoy, and how

has this impacted on its legacy?

The Savoy was built and originally

marketed to attract all the most

glamorous and influential people of

the day, from the Prince of Wales (later

Edward VII), to legendary actress Sarah

Bernhardt, and fashionable playwright

Oscar Wilde. The hotels prime location,

by the side of the River Thames in the

heart of London, was the perfect setting

for an international superstar like Dame

Nellie Melba, who required the most

luxurious accommodation, within easy

reach of the Royal Opera House, or

for a visiting politician or potentate to

quickly reach the Houses of Parliament or

Buckingham Palace. The Savoy is proud

of its history, and has been a magnet for

the great and the good (and sometimes,

the not-so-good!) for over 125 years.

To enquire about room reservations

or find out about our accommodation

services, visit www.fairmont.com/savoy-

london/accommodations

You can also learn more about

The Savoys history at www.fairmont.

com/savoy-london/hotelhistory

CLAUDE MONET SUITE


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Atelier Interiors provide an expert, personalised, curtain and soft furnishing design and workroom service.

Under the dedicated and caring ownership and supervision of Kate Morris-Kassam, Atelier specialises in the fabrication of curtains, blinds, and every sort of soft furnishing for interior designers, architects, property developers and many private clients.

For over 20 years Kate has worked with fabrics, textiles and colour and her passion and love for what she does is obvious in her attention to detail and insistence upon the highest level of workmanship from her expert team.

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SAVOIR BEDS

Sleep on a Savoy Bed every night

Ever since it first opened in 1889, The Savoy has been famous for luxury and innovation.

Not surprisingly, given the importance of a great night's sleep to a great hotel, way back in 1905,

Rupert D'Oyly Carte, Chairman and son of the founder, decided it was time to create the world's most

comfortable bed.

The Savoy Bed became legend, and soon the bedworks, owned by the hotel, was producing beds not just for the hotel but also for guests who wanted the same quality of sleep at home. The secret to the bed lay in

the finest natural materials, including long, loose, curled horse tail, and unparalleled craftsmanship.

In 1997 the bedworks became independent as Savoir Beds. To this day Savoir continues to hand-craft

the original Savoy Bed and still supplies the The Savoy with beds for all the Riverside Suites and The

Royal Suite. Luminaries as diverse as Sir Winston Churchill, Giacomo Puccini and Marilyn Monroe have

experienced the cloud-like comfort of our beds, and others such as Liza Minnelli and Emma Thompson

have insisted on taking one home after a stay.

SLEEP BEAUTIFULLY

You will find Savoir Beds at 7 Wigmore Street, Wl as well as in Harrods and at

www.savoirbeds.co. uk

JEWELLERY

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SEAN DAVOREN

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From unpacking celebrities suitcases, to preparing the finest suites for royalty, head butler Sean Davoren has his fair share of Savoy stories to tell but all that comes second to making your stay as unforgettable

as possible. Frederick Latty lives a day in the life of a butler at the iconic London hotel

Guests of The Savoys luxury suites will know all about the butler button on the rooms telephones. It might sound like something out of a James Bond film, but rather than reveal a hidden

bookcase entrance to a secret underground lair,

this handy option summons your very own personal

butler to the door whenever you need them, who

materialises moments later, seemingly out of thin

air. Or, at least, thats what they would have you

believe, as head butler Sean Davoren explains.

A butler has a maximum of four and a half

minutes to get to a room when theyre called, but

even thats too long; Id like you to get

there within three, he says. Butlers are meant to

be behind the scenes, and you have to

look unflapped every time you see a guest.

He or she is the wind beneath your wing.

Perhaps the closest youll ever come to having your

very own genie in a bottle, The Savoys butlers are

trained to combine the discretion of a traditional

English butler with the efficiency of a 21st-century

personal assistant. Led by Sean (who also oversees

butler programmes for Etihad Airways), the 24-hour

team provides personal service naturally, arranging

dinner reservations, secretarial duties, personal

shopping, theatre tickets and last-minute travel.

Operating both behind the scenes and in full

view, theyre the backbone and beating heart of

the hotels world-famous hospitality. The service is

available around the clock to all guests and families

staying in suites, ensuring each and every detail

of a visitors stay is attended to with equal parts

precision, professionalism and panache.

To me, training is everything, continues Sean.

London is a transient city; people come for the

What the BUTLER SAW

SAVOY SERVICE

WHAT THE BUTLER

SAW


Savoy name, and know youre going to be trained to

a certain level, so you have to invest in people to get

the best out of them. Retention is my goal and Im

a great believer in people growing, because people

want that service element, that showmanship.

Indeed, The Savoy was the first hotel to establish

its own school to train professionals. Recognised

worldwide, The Savoy Academy grooms a new

generation of butlers who, over a six-month course,

learn everything from floristry, sewing and suit

pressing, to valeting, antiquing and how to polish a

pair of shoes. But for Sean, its all about nurturing

whats inside, as well as out.

Our job is all about image, so you have to

carry yourself, he explains. I want to see a

little bit of a spark in you, and I want to see

your personality. Forget about the training

I can train a monkey to pack a suitcase if

I need to, but I cant give you personality. Ill

bring that personality out, give you confidence

and make you a master of your trade.

When I meet Sean face to face one winters

morning in the Thames Foyer, the hotels afternoon

tea lounge, hes every bit as elegant, charming and

charismatic as youd expect a man of his stature

to be. Hailing from Limerick, Ireland, hes the

very essence of Savoy; his soft, dulcet tones and

immaculate appearance are certainly becoming of

his post, while a pair of laughing eyes and a cheeky

smile convey a disarming sense of humour.

Hes flamboyant, to be sure, but never loses his

sense of composure or grace. The way he walks

and talks is delicate, but by no means dainty;

commanding and purposeful, without compromising

on his ability to be out in the open, or completely

invisible. Its a skill I suspect hes taken years to

perfect, and while it might look effortless to the

untrained eye, every fold of a garment, every spruce

of a room and every knock on a door is executed

with pinpoint accuracy.

Not everybody can make a grand entrance, but

thats what a butler does you come in with your 24 \

MEET THE TEAM

Butlers are meant to be behind the scenes, and you have to look unflapped every time you see a guest

SAVOY SERVICE


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26 \

body language, he reveals. When youre working

with many nationalities, you always want to make sure

youre understood. I still have an Irish accent because

Im proud of my identity, but Ive had to refine and

work on it. I have to make sure people will understand

when I communicate.

He guides me through The Savoys bustling kitchen,

where an elevator awaits to transport us up to the

fifth floor. As we make our way to the hotels

pice de rsistance, the Royal Suite a stately

procession of elegant rooms that spans the entire

riverside he tells me about how he got started

in his role, never letting up in his professionalism,

yet remaining utterly captivating.

The first part of my life was as a chef, but my

temperament means I like to be on show, so I went to

front of house, he informs me. Im Irish-born and

come from a farming background, so it was

far-removed and my parents were horrified that I

went into the business I did, but Ive made a very

good profession out of it.

That he has. After gaining a diploma in food and

beverage from Rockwell College in 1978, Sean

began his career at Claridges two years later at the

age of 19, where he rose to the position of foyer

manager over the subsequent decade. Since then,

hes been head butler at The Lanesborough and

worked in Europe and the Middle East, but it was

The Savoy that called him back to London in 2010,

when he came aboard as head butler for the hotels

220million restoration.

Its been a great eye-opener, he muses. It was

a big challenge for me, but an exciting one because

I had raw materials to work with and was starting

everything afresh. Its a dying service, but service and

glamour are coming back into vogue again. If you

were to ask me to describe what a butler is now, he

or she is a lifestyle manager.

Theres plenty of that going on when we reach the

Royal Suite. Upon arrival, were presented with a sea

of suitcases and high-end shopping bags, all laid out

for Sean to attend to while the current occupant is out

THE SAVOY WELCOME'S ETIHAD

AIRWAYS TRAINEE BUTLERS

If there wasnt a service element to this building, it would be nothing; you have to work on the ambience, and Im very proud of what I do


/ 27

and about. He immediately gets to work, unpacking,

hanging clothes and laying out toiletries just so.

Our business is all about engagement, he tells

me. You adapt for each nationality and have to

respect their religion, customs and little quirky ways.

It makes you a much more open person,

so I try to put myself where a guest will sit and see

what they might see. The room has to be fresh and

cleanliness is really important to us. Housekeeping is

a very hard job, and if you havent tapped into their

expectations, youre going to have trouble.

While we talk, I learn that the two most important

features of any butler are their hands and shoes;

manicures are actively encouraged, and any

holes in socks will result in a swift reprimanding,

no matter how small or apparently discreet.

Perfection is everything, and Seans keen on building

relationships, so strives to make The Savoy a

veritable home away from home for return visitors.

My job is very simple: making sure what you require

is there, he emphasises. You dont know what Ive

done to achieve what you see, and I dont want you

to know it either; youre trying

to create a perfect ambiance.

Some of our guests will notice,

believe me, if something isnt

quite right, which is why we look

at the detail.

Attention to detail is an intrinsic

part of any butlers life at The

Savoy, it seems. From cleanliness

and sanitation no stone is left

unturned in that department,

including door handles and

telephones to getting to know his guests every habit,

nuance and idiosyncrasy, Sean is naturally a master

of discretion. He tells me hell always do anything

for whoever hes attending to (providing its legal),

safeguarding their privacy at all costs.

Education is equally important. Sean insists on

re-educating people in the art of luxury, adapting

to different nationalities and understanding different

cultures; an essential point to grasp when youre

managing a team of 28 butlers, working for one of

the worlds most iconic hotels in the multiculturalism

of 21st-century London. To drive the point home,

he applies the same open-mindedness to his own

role he might choose to serve, but under no

circumstances is he a servant, and is quick to remove

the stigma.

I have a reputation and Im proud of it, he insists.

People might see me as that mad Irishman, but

I know what I am, and Im passionate about what

I believe in. If there wasnt a service element to this

building, it would be nothing; yes, the ambience is

there, but you have to work on that ambience, and

Im very proud of what I do.

As our day progresses, we head back down to the

Thames Foyer. He greets everyone we pass on the

way, chatting with guests, checking in with colleagues

and generally working his magic at every turn. I soon

realise that Sean, far from a genie in a bottle, is more

a magician, a conjurer and dare I say it a wizard

when it comes to his job. From the moment he dons

his uniform and gets into character, hes as much a

chameleon as he is a thespian, able to adapt his role,

while staying omniscient and omnipresent at all times.

After almost 40 years in the business, he never misses a

beat, never drops a ball and always knows everything

thats going on at The Savoy, which he personally

ensures runs like clockwork day in and day out.

I really love my work and still enjoy it, he

concludes. You have to learn

to adapt, move with and

understand the times and be

very open-minded. You need

to embrace that and be more

adaptable. Youre always looking

for something new thats going

to enhance your service, because

people love being special, which

is what we try to do here. Im

looking for perfection.

By the time we say our

goodbyes, I feel like Im walking off the set of

Downton Abbey, star-struck by all Ive seen and

heard. But as I head off to catch my train home, I

remember that Sean is paid to spin dreams, weave

glitz and tailor-make the very essence of The Savoy.

Im sure he takes none of it for granted, though,

and am confident hell have found his perfection

countless times before Ive reached the platform.

The Savoys butler service is included in The Savoy

Suite Welcome, available to guests staying in a

Deluxe Junior Suite Partial River View or above.

To find out more about how to book

your very own butler during your stay, visit

www.fairmont.com/savoy/accommodations

SAVOY SERVICE


JEWELLERY

01 \

ANGEL CHENG

SAVOY_MAR16_Suppliers_SavoyTea.indd 2 05/04/2016 17:49

/ 29

SAVOY SERVICE

SAVOY TEA

Guests wanting to extend the Savoy experience beyond their initial stay wont want to miss a trip to Savoy Tea, the hotels bespoke tea shop. Director of retail Angel Cheng reveals how the store captures some of the magic to take home, and prolongs the Thames Foyers afternoon tea tradition

U pon your arrival at The Savoy, on your way to the Thames Foyer, youll pass by Savoy Tea, the hotels bijou tea store. Located in the Upper Thames Foyer, the shop is inspired by Londons Edwardian shopping arcades, its walls covered in intricate fabric a nod to the drinks Asian origins

while inside, a wide variety of beautifully packaged teas and

bespoke accessories awaits, plus handmade jams, biscuits

and a fresh patisserie.

Heading up the operation is director of retail Angel Cheng,

who has been with The Savoy for more than a decade.

Starting out as a hostess in the Thames Foyer, she gained

fi rst-hand experience of the elegance and service required

to make the traditional custom such a timeless favourite for

guests. When the hotel closed for refurbishment in 2010,

Angel stayed on to oversee Savoy Teas transformation,

taking on the role of director of retail in 2014.

I learned how to make proper teas and the procedures of

how traditional or high tea should be served in a very English

way, she says. The concept has evolved, as we decided to

turn the area into a tea shop that complements The Savoys

afternoon tea experience, and would enable guests to take a

little bit of The Savoy home as a reminder.

TEA TIMEon the THAMES


30\

MEET THE TEAMSAVOY

TEA

Indeed, Savoy Tea and the Thames

Foyer have been inextricably linked ever

since, the former acting as a literal and

commemorative extension of the latter.

With its marble fl oor and use of dark wood

and glass, the stores interior design harks

back to popular architectural trends seen

in the Edwardian shopping arcades of old,

while the traditional fabric

used for the wallpaper is

representative of the Far

Easts infl uence on tea

culture and trade

in the UK.

Its a small tea shop

with an Edwardian design,

which is one of the eras

The Savoy embraces,

continues Angel. An

Edwardian shopping

arcade is the inspiration,

and the idea is to have

a number of signature

teas, where our suppliers

work very closely with tea

farmers to ensure theyre

Fairtrade and that the

quality is good.

Offering a wealth of

variety to its customers,

Savoy Tea is perhaps best

known for its bespoke

breakfast and afternoon

blends, produced exclusively for the hotel.

In particular, the breakfast tea remains a

popular option among shoppers; strong

but not overpowering in fl avour, its tested

over 50 times before sale to ensure The

Savoys impeccable standards are met,

resulting in a smooth taste thats just

as appealing on its own as it is with a

splash of milk. And with an assortment

of additional paraphernalia on offer,

Thames Foyer patrons can truly make

the entire visit their own.

The idea is that people are able to buy

some pastries, as well as

celebration cakes, tea

items and merchandise

to complement the whole

experience, Angel

explains. If they want

to take Savoy afternoon

tea home, theyre able to

do so. Most guests come

for a special celebration

or occasion that they

cherish and want to

remember, so its not

just about the food, but

also the items we use,

like the design of the

teapot or teacup,

which formulates the

whole experience.

Of course, the shop

has built up strong

relationships with its

suppliers, who source

ingredients from all over

the world. One company

has been specialising in the tea industry

for more than 20 years, travelling to

different estates and working closely with

tea farmers to ensure each and every

tealeaf is of the highest possible quality.

In terms of the teas origins, it depends

on what particular types of tea they are,

says Angel. We try to source the teas

not based on their country, but on their

origins; it can come from anywhere in the

world, but its mostly from the Far East,

particularly China and India.

A range of chocolate and pastry master

classes take place at the store throughout

the year, allowing grownups and youngsters

alike to learn for themselves what it takes to

be an award-winning chocolatier or pastry

chef. Under the guidance of Savoy Tea staff,

hands-on demonstrations and historical

insights provide a fascinating glimpse into

creating the sweet treats for which The Savoy

is famous. And with a view to expand into

weddings and corporate hospitality, Angel

intends to add another string to the shops

We try to source the teas not based on their country,

but on their origins; it can come

from anywhere in the world, but its mostly from the Far East, particularly

China and India


/ 31

bow, while compromising on none of its

original charm and character.

We want to continue to expand and

evolve our product range, especially now

weve established a regular client base,

she reveals. We want to feature more

exciting items, whether its homeware, or

something guests can carry with them when

they travel. Were also reaching out to clients

and audiences outside the hotel, particularly

from a corporate perspective. Were now

working towards being suppliers for a lot

of corporate companies and prestigious

brands, and want to tap into the area of

marketing ourselves for bespoke wedding

favours; be it food items or merchandise, we

have the resources to do that.

Back in the store, the emphasis remains

on guests recreating their entire Savoy

experience at home. From full tea ranges

and fine bone china, to a mouth-watering

selection of seasonal cakes and pastries,

they can not only buy the teas to take

away and infuse themselves, but also

capture the very essence of their time at

the hotel, no matter where they are or

what theyre doing. To that effect, Angel

and her team have expanded the shops

product range to include bed linens, towels,

Champagne glasses, cocktail shakers and

leather coasters, enabling everyone who

passes through its doors to treasure their

memories long after theyve left.

The original idea was to complement

the Thames Foyer, but over the years

weve evolved to have different sections,

concludes Angel. As much as we have

a section that complements the Thames

Foyers afternoon tea experience, we

also have one for our American Bar and

Beaufort Bar. Another accommodates

guests whove stayed with us and would

like to take a little bit of what theyve seen

in the room back home with them. The

shop has different parts, where theres

something for everybodys experience

of The Savoy.

Savoy Tea is open from 10am to 6.30pm

Monday to Thursday, 10am to 7pm on

Fridays, 10.30am to 8pm on Saturdays

and 9am to 6.30pm on Sundays. To find

out more, visit www.fairmont.com/

savoy-london/dining/savoytea


PEPPERED YELLOW-FIN TUNA, NIOISE-STYLE SALAD

SAVOY_MAR16_Food2.indd 2 07/04/2016 11:06

/ 33

Shes worked with Gordon Ramsay, been a semi-fi nalist on MasterChef: The Professionals, and is the fi rst woman to run the Savoy Grill in more than a century. Head chef Kim Woodward tells us all about

pairing the past with the present, Escoffi ers infl uence and putting her personality on a plate

Talk us through how you got involved

at The Savoy

Once Id fi nished my studies in hotel and

restaurant management, I decided to head

across the pond for an internship training at a

top restaurant in Missouri called Top of The Rock.

Upon returning to the UK, I joined the Gordon

Ramsay Group as junior sous chef of Boxwood,

and worked here for the launch of the Savoy Grill

after its refurbishment. From there, I became head

chef at the York & Albany in Camden and reached

the semi-fi nals of MasterChef: The Professionals,

before returning to run the kitchen here.

Has much changed since you left?

The restaurants incredibly busy and just how I

remember it, so nothings changed there! Its

great to be back after working on the launch.

How does your menu 'return to the classic

Escoffi er-inspired grill rooms of old'?

Ive pledged to continue the traditions

established by legendary chef Auguste Escoffi er

and the classic dishes on our menu; its an

integral part of the DNA of this restaurant and a

duty to do so. My cooking has certainly adapted

to this, but Ive also been able to put my own

infl uences into the dishes.

How have you gone about doing that?

Our menu is inspired by its predecessors, dating

as far back as the late 1800s. We endeavour to

respect the classics, while looking ahead to new

seasonal ingredients and cooking techniques

to keep it fresh.

What are some of the most popular meals?

The signatures here are dishes I just love to

cook. Theyre classics that defi ne what we stand

for, from the glazed omelette Arnold Bennett, to

the beef Wellington trolley; the freshest Dover

sole and wild sea bass en papillote, to the

crpe Suzette fl ambed tableside, or a Yorkshire

rhubarb and custard mille-feuille.

ITS THE VERY DEFINITION OF GLAMOUR DINING

SAVOY GRILL


34 \

Did your time in the US and at the York &

Albany influence your approach to food

and drink?

My experiences have taught me how to work well

in a team; to have everyone working towards a

common goal of delivering great food consistently.

It sounds an obvious thing to say, but youre only

as good as the team around you. My experience

at York & Albany allowed me to really explore my

creativity as a chef to focus on flavour, quality of

produce and putting my personality on a plate.

Would you say MasterChef: The Professionals

helped you become the chef you are today?

Well, it certainly taught me how to work under

pressure! Nothing is quite like that in the real

world, but it sure has helped with the high number

of covers we do in this kitchen. It has given me a

real confidence boost and, although I didnt win it,

I still gave it my best shot and took away a lot from

the experience.

Youre the first woman to run the Savoy Grill

kitchen in 126 years what does it mean to

have inherited such a prestigious title?

Its an absolute honour for me to be the head chef

in one of Londons most iconic restaurants. Theres

so much history around here; its a real legacy that I

want to carry on.

Are there more female chefs coming

into the industry?

More women chefs are being encouraged to

come forward; its a breakthrough. Women

werent recognised before, as it was always

male-dominated, but more and more women are

stepping up, so its really exciting.

The restaurant is part of the Gordon

Ramsay Group whats your relationship

like with him?

Gordon has been a huge influence on me.

Hes got such incredible enthusiasm and really

motivates you to become the best you can be. Its

a real honour to be working as a head chef in one

of his iconic restaurants.

Theres a classic look and feel to the place

how has Russell Sages design of the Savoy

Grill helped recapture its heyday?

The restaurant is home to hundreds of years

of Hollywood and history, so the Russell Sage

design has perfectly honoured this elegant

Art Deco dining room. The rich colours, finishes

and lighting combine effortlessly to create an

incredible buzz in the restaurant. Its the very

definition of glamour dining.

In what ways does the Savoy Grill complement

the hotels other bars and restaurants, while

retaining its own unique identity?

The restaurant has a very special atmosphere; its

hard to find another like it and I strongly believe this

is one of the best restaurants in the country to try

classic British dishes. Here, youre able to sample

some of the world-famous Savoys rich heritage;

to taste it, feel it and treasure it as a memory for a

very long time. Within the hotel, we sit alongside

world-beating bars and a hugely popular tea room

and restaurant, so guests and visitors alike have an

excellent choice of where to eat and drink.

Finally, where would you like to take the

Savoy Grill going forward?

From Winston Churchill cutting a Cuban to

Marilyn Monroe cutting a steak, the restaurant

has seen some of the worlds most famous

faces pass through its doors. We want to hold

on to this history with a passion, and continue

working hard to deliver on quality and excellent

service. The future, you could say, is keeping

the past very much alive.

To make a booking at the Savoy Grill, email

[email protected] or call

+44 (0)20 7592 1600.

Read on to find out how to make one of the

restaurants classic recipes at home

MEET THE TEAMSAVOY

GRILL


Untitled-16 1 06/04/2016 11:02

By appointment to Her Majesty The Queen

Champagne Supplier Pol Roger & Cie

01 \

RECIPE


A CLASSIC BEEF WELLINGTON RECIPE FROM THE ICONIC SAVOY GRILL

Serves 5

INGREDIENTS1.5kg beef fillet, cleaned2tbsp English mustard1.5kg puff pastry, either rolled or sheet2 eggs for egg wash

PANCAKE MIX2 eggs100g flour100ml milkSaltFresh herbs basil, parsley, tarragon and chives, all chopped Cook in a pan with a little oil

CHICKEN MOUSSE3 chicken breasts400g double cream Blend chicken with a little salt in a machine until a smooth pure Add a little (100g) cream and blend Take out of the machine and fold in the rest of the cream

MUSHROOM DUXELLE1 onion, finely chopped2kg button mushroomsA few sprigs of thyme, picked100ml red wine sauce Cook the onions in a pan, add the mushrooms, add the thyme and add the red wine sauce at the very end Cool down before adding to chicken mousse, then add fresh, chopped tarragon and a splash of truffle oil Use the mousse to bind the mushrooms

DIRECTIONS Pre-heat the oven to 220C Season the beef with salt and pepper and sear the fillet quickly in a hot pan Leave to cool and brush the outside with English mustard all over

Lay the pancakes and spread a thin layer of chicken mousse on top, place the fillet inside the pancake and roll Wrap the whole thing in cling film and set in the fridge for a few hours Lay out a sheet of puff pastry, brush with egg wash and place the pancake parcel inside that Wrap the puff pastry around and tuck underneath Egg wash on the outside and set in the fridge Egg wash one more time and then cook for roughly 23 minutes until the pastry is golden and crisp When probed, temperature of the cooked meat should be 28C Leave to rest for 20 minutes and serve perfectly medium-rare

/ 37

SAVOY RECIPE


Untitled-9 2 06/04/2016 09:21

Untitled-9 3 06/04/2016 09:21

CL1nard Grills. Because too much of a good

thing is even better. Take the world's most luxurious ocean liner experience

to the highest level with Cunard Grills: an enclave of indulgence, su 111 ptuous accommodation, personal

service and the most privileged dining at sea.

40 \

With its Age of Discovery cocktail, The Savoy has teamed up with Cunard and Jack Daniels to create a remarkable drinking experience for its guests. In a globetrotting adventure, we fi nd out how this distinctive drink made its

way to the ends of the Earth and back to capture the perfect fl avour

SPIRIT ofADVENTURE

TRAVEL

of

SAVOY_MAR16_Travel_2.indd 2 06/04/2016 15:34

/ 41

The creation of a new cocktail is no small feat at the best of times. It requires equal parts ingenuity, imagination and impeccable taste, with a dash of foresight, innovation and resourcefulness thrown in for good measure.

The task becomes even more challenging when the drink in

question is sent on a four-month, 41,000-nautical mile voyage

around the world aboard a transatlantic ocean liner. But thats

what The Savoy set out to accomplish with its new world-class,

world-travelled and globally one-of-a-kind beverage.

To launch its latest addition to The Savoy Collection one of

the worlds most prestigious collections of unique spirits and

liquids the iconic hotel has teamed up with British-American

cruise line Cunard and world-famous whiskey brand Jack

Daniels to produce Age of Discovery, a specially-created,

barrel-aged, limited-edition cocktail, for guests of its

award-winning Beaufort Bar.

Setting sail on Cunards RMS Queen Mary 2, Age of Discovery

departed from Southampton on January 10 2016, encased

in a handpicked, 300-litre Jack Daniels barrel to mature

until its momentous homecoming on May 10. This distinctive

collaboration between the three acclaimed brands was the

brainchild of the Beaufort Bar team, which, led by bartender Neil

Donachie, has spearheaded the pioneering project.

For Neil and his colleagues, it was a chance to capture the

tastes and aromas of the continents the Queen Mary 2 would

visit 39 ports in 27 countries, to be exact from Europe to Asia,

Africa, the Americas and Oceania. Taking its inspiration from

the thrilling era of naval exploration between the 15th


42 \

and 18th centuries, the concoction embodies all the romance and

adventure of this exciting bygone era.

Cunard has long been known as one of the greats of oceanic

travel and, along with The Savoy, can be

considered one of the truly iconic brands of British

hospitality on the world stage, says Neil.

Its permeation and role in popular culture in

the 18th century, when the Age of Discovery was

coming to an end and global travel between

newly-discovered lands was ubiquitous for

civilian travel, cannot be underestimated.

Painstaking attention to detail and refi nement has

gone into the choice of ingredients, which comprise

a blend of Savoy Select Jack Daniels Single Barrel,

Jack Daniels Old No.7 and Bacardi 8, with Spice

Trail Madeira, Dubonnet, Martini Riserva Rubino

and Earl Grey and cocoa nib bitters. Such a

fusion of fl avours has been crafted to refl ect both

Cunards 175-year ocean-going heritage, and the

decades of history and patronage associated with

The Savoys famous cocktail bars.

Cunards role in the transatlantic crossing at

the time the only means by which to travel to the

Americas was instrumental in the integration of

European and American drinking traditions, which

would see the rise of the American Bar in London, fi rst adopted at

The Savoy and still considered one of the worlds greatest and most

historic cocktail bars to this day, Neil continues.

Age of Discoverys home for the journey its Jack Daniels fi rst-fi ll

American oak barrel was carefully chosen by The Savoys assistant

food and beverage director, Daniel Baernreuther, who travelled

to the Jack Daniels distillery in Lynchburg, Tennessee to select it

personally, before transporting it back to The Savoy for mixing,

bonding and sealing.

Secured in open-deck space for the duration of the voyage, the

barrel has been exposed to the varied elements and climates that

will infl uence the fi nal result. Prevailing temperatures, humidity and

sunlight as well as more inclement conditions will combine to

produce this truly incomparable barrel-aged invention.

The journey contains a full circumnavigation of

the globe, crossing the International Date Line and

the equator on several occasions, explains Neil.

This will expose the barrel to an extreme variance

of weather conditions, from a winter crossing of

the Atlantic and around the tip of South America,

to the heat of Dubai in late spring, while always

being rocked to varying degrees by motion of the

different seas for the full four-month period.

Once back in the UK, the barrel will be

ceremoniously unloaded in Southampton,

returning to The Savoy on May 10, before

travelling to the specially-commissioned Houston

Bottling & Co-Pack plant for bottling in West

Dunbartonshire, Scotland. Estimated to yield a

minimum of 250 litres, the cocktail will be the

latest addition to The Savoy Collection, which

was launched in 2013 with the support of

esteemed beverage experts, Speciality Drinks, to

celebrate the rare and beautiful infusions from

around the world. Age of Discovery will also be

available at the Beaufort Bar as a limited-edition

'explorative' cocktail, of which there will only be 700 serves.

The Savoy Collection has become one of the most collectible

and illustrious independent bottlings in the world, and its

important we honour this achievement by ensuring we add

something new to the offering, Neil says. The size and scale of

the project, along with its inability to be replicated, means that

Age of Discovery will add a unique product to both the retail

market and the Beaufort Bars cocktail programme.

Savoy guests can keep up to date with the progress of Age of

Discovery too. Charted via social media throughout the passage,

across the oceans and in the worlds most iconic ports and cities,

A FOUR-MONTH JOURNEY ACROSS 41,000 NAUTICAL MILES, 39 PORTS AND 27 COUNTRIES

The cocktail contains elements from each corner of the globe. Its

both a celebration and reminder

of the importance this diversity

holds in modern life

TRAVELTRAVEL


/ 43

the barrel also has its own logbook; once again harking back to a

historic period of endless new horizons and exciting possibilities.

The cocktail contains elements from each corner of the globe,

which became symbolic with the Age of Discovery, concludes Neil.

Asian spices, New World spirits (American whiskey and rum) and

fortified wines associated with naval travel form the skeleton, but

more importantly, it attempts to use ingredients that are readily

available to us today, but whose origins lie in the other continents

and cultures of other parts of the world. Its both a celebration and

reminder of the importance this diversity holds in modern life.

Age of Discovery will be available at The Savoys Beaufort Bar

as an exclusive explorative serve from Tuesday May 10. Guests

who order the limited-edition cocktail will be given a special

keepsake to take home as a memento of the experience.

The un-aged cocktail is available now.

To find out more, visit www.brown-forman.com or

www.cunard.co.uk

IMAG

ES C

OU

RTES

Y O

F C

UN

ARD


SupersonicHIGHWAYS

Designed to transport passengers at speeds greater than the speed of sound, supersonic jets are set to be the next big thing in the business aviation market.

Alison Chambers and Jane Stanbury look at the possibilities of this thrilling new horizon, and the aircraft manufacturer thats leading the way

AVIATION

44 \

SAVOY_MAR16_PrivateJets.indd 2 06/04/2016 15:39

/ 01/ 45

Ultra-high-net-worth individuals are spoilt for choice when it comes to business jet charter; they have the widest range of types and models to choose from yet, but supersonic air travel still eludes them. There are a number of

concepts out there and, unsurprisingly, Sir Richard Branson voiced a

potential new venture, recently dubbed Boom. Yet the programme

most likely to get to market fi rst is the USAs Aerion Corporations

AS2 Supersonic business jet.

Aerions credentials are solid: its backed by Texas billionaire

Robert Bass, and co-chaired by Brian Barents, former CEO of

Learjet; it has researched advanced wing technology, in conjunction

with NASA and other leading aeronautical institutions, and made

breakthroughs in the area of natural laminar fl ow, the key enabling

technology; and Airbus added credibility when it joined the team

as a collaborative partner 18 months ago. The schedule for

the innovative Aerion AS2 tri-jet calls for fi rst fl ight in 2021,

with certifi cation and deliveries following in 2023.

SPEED OF MACH 1.5 BUT EFFICIENT AND ECONOMICAL

Aerion has some signifi cant milestones ahead. Top of the agenda

is determining its engine provider. Its also currently selecting a

manufacturing site, which needs to cover 100 acres (40 hectares),

be relatively close to a US airport and the coast, and offer a runway

of at least 9,000ft.

The AS2 is being designed for Mach 1.5 speed over oceans

(1.5 times the speed of sound), or 1,000mph. This compares with

Concorde at 1,300mph, but a very important differentiator, says

Doug Nichols, Aerions CEO, is that the AS2 will be both more

fuel-effi cient and economical.

On completion, it will travel even faster than the quickest business

jet, the Gulfstream G650, which has recorded a max cruise speed

of 0.925 Mach. Passengers will fl y London-New York direct in 4.4

hours, enabling them to achieve a full transatlantic business day,

and be back home by bedtime, without any sleep disruption.

The generous cabin of the AS2 refl ects the need for aerodynamic

effi ciency mixed with comfort. A large galley, large aft lavatory

and infl ight accessible rear baggage compartment all feature.

Two seating areas, large windows offering great views from every

seat, and plenty of passenger room inform the cabin layout.

Once in production, Inairvation a group of aviation partners

led by Germanys Lufthansa Technik and F/List will install the

AS2s interior, which is to be styled by automotive/aviation design

specialist Design Q. They have impeccable heritage and are famed

for designing the interior of the worlds fi rst aviation showroom,

The Jet Business, in Londons Belgravia, where an Airbus ACJ cabin

mock-up takes centre-stage.

The unit price is a cool US$120million. Aerion doesnt disclose

customers, but US fractional operator Flexjet has signed for 20.

Announcing the order in October at the worlds biggest business

aviation show, Ken Ricci, Flexjets chairman, said he wanted to

cover every type of mission its members fl ew. The addition of the

AS2 will enable them to achieve that. Flexjet customers wont

need to buy into ownership, but can buy hours as required on the

sleek-looking Aerion AS2, the next frontier for the bizav fraternity.

Alison and Jane are principals at UK-based aviation consultancy

Emerald Media, which specialises in business aviation with

an international client base. To fi nd out more, visit

www.emeraldmedia.co.uk. To learn more about Aerion

Corporation, head to www.aerionsupersonic.com

SAVOY_MAR16_PrivateJets.indd 3 05/04/2016 13:38

46 \

Tell us the background of The Legend of Melba and the

inspiration behind it

Sally: Weve been working as art consultants to The Savoy since

2012, developing a collection that embodies the stories and

heritage of the hotel. Towards the end of last year, the hotel opened

its new patisserie, Melba, on the Strand entrance. Our brief was

to find an artist to create a mural for the large wall behind the

counter. With this in mind, we first identified the subject matter,

The Legend of Melba, and then created a shortlist of artists who we

felt would be able to deliver this work to a suitably high standard.

Dawns work leapt out for its exquisite fairy-tale-like quality.

What made you decide to produce the piece as a triptych?

Dawn: It was a combination of factors. Nellie was a performer,

and since the piece is essentially a narrative, it made sense to have

a number of scenes or stages to her life, represented by each part

For the latest contemporary art commission for The Savoy, artist Dawn Coulter Cruttenden drew on the story of Australian opera singer Nellie Melba. Dawn and Sally Vaughan, co-founder and managing director of

bespoke art consultancy Go Figurative, reveal how they brought The Legend of Melba vividly to life

IMMORTALISING MELBA

MELBA AT THE SAVOY

SAVOY ART

SAVOY_MAR16_Art2.indd 2 06/04/2016 14:55

/ 47

of the work. I chose to focus on her love of The Savoy, her friendship

with its legendary chef, Auguste Escoffier, and her star quality as

she took centre stage. There were some compositional and practice

considerations too; The Savoy needed a landscape shape for the

space, and I tend to work in portrait, so again it made sense to

juxtapose three individual pieces to make a whole artwork.

Sally: As a team, we decided that The Legend of Melba was a

story best told in three parts: the first featuring Nellie Melbas love

of The Savoy; the second, Escoffiers inspirational creation of the

Peach Melba; and the third, Nellie as the glistening performer and

star of the show.

Talk us through the process of producing the work

Sally: As consultants, our role is to identify the subject and the

artist. All the work with The Savoy is based on stories and a high

level of skill and beauty. We spent time working with the hotels

archivist and management team on researching the narratives

and briefing the artist. We arranged for the artist to photograph

one of the hotels chefs making a Peach Melba, which inspired the

second illustration in the piece.

Dawn: On my first early-morning visit to Melba to view the space,

I found it very stylish all very monochrome, marble and quite

masculine in its feel. However, everything changed when, at about

10am, a man in chef whites arrived with a trolley from the Savoy

kitchen. I watched as these incredible jewel-like cakes were unveiled

and laid out reverently in the glass display cabinet, and suddenly

these intense colours of rose petals and raspberries, pistachios and

gold leaf became the centrepoint of the room. I loved how these

pops of colour stood out against the monochrome. Thats when I

decided to use one pop colour in the artwork against a monochrome

background. And given that it was in celebration of Dame Nellie and

the Melba dessert, there was only one colour it could be: peach!

Im drawn to working in pencil because theres something soft and

honest almost fragile in a drawing. You can see the human

THE CREATION OF MELBA


48 \

behind it through the line work. Im sure there are many who see

pencil work as mere scaffolding to a greater art form, but I love that

stripped-back nature. You work so physically close to the paper,

and the pressure from your own hand determines the drama and

disappearances in the lines you create; its quite intimate, I suppose.

I feel very attached to pieces like this, where Ive spent many hours,

days and weeks joined to the paper, catching tiny details.

Nellie Melba was an opera singer. An actor. A diva. She loved

costume and glitter, and was known to wear all her diamonds

and pearls together, so she could be seen twinkling from the back

of the theatre. I wanted to extend that drama and Edwardian

bling to the artwork, so I used gold leaf on very small details

to twinkle when the light catches it. I see gold as a very Savoy

colour too, and I wanted a Savoy feel to the work.

The background of the first piece, Melba at The Savoy, is of the

great arch just inside the hotel, with those iconic marble floors.

That beautiful entrance hall, mixed with the opera background

of Dame Nellie, reminded me of that song, I Dreamt I Dwelt in

Marble Halls, from the opera The Bohemian Girl, so that first

piece is very romantic. Nellie is in character here shes that

bohemian girl, shes Ophelia and, above all, shes Melba.

For the drawing of Escoffier, The Creation of Melba, I was invited to

the Savoy kitchen to watch the chef prepare a Peach Melba it was

such an honour to have executive pastry chef Ludwig Hely prepare

this iconic dish just for me! Watching the process was like watching a

wizard at work, which made me think of turning Escoffier into more of

a character, rather than producing a straightforward portrait. Hence

the raised hands, as if he was sprinkling magic dust onto a handful of

peaches to create something entirely new. The hands in the drawing

are those of Ludwig; obviously M. Escoffier wasnt available.

The final piece is a portrait of Nellie as herself, glittering and

queen-like. I was inspired by some of the jewellery I saw in

Boodles in the reception of the hotel. I designed the brooch and

tiara thinking that, if I was a very wealthy diva who had a peach

dessert named after me and had a fondness for diamonds, Id

probably treat myself to a peach-shaped tiara too!

THE STAR OF MELBA


/ 49

SAVOY ART

How does it complement the four existing

paintings on display in the hotel?

Dawn: I dont think these pieces were meant to

be connected stylistically; theyre connected in that

they each tell a story about The Savoy, and I think

thats about individuality. The Savoy has historically

been a mecca for icons of the arts actors, divas,

writers, artists. Its a place to celebrate style, beauty

and uniqueness, whatever your personal preference

is. Theres something around every corner of that

building for everyone to fall in love with. Its iconic.

Sally: Each of the original artworks commissioned for

The Savoy tells a story about the hotel. The Legend

of Melba is another story from within the Savoy art

collection storybook. Dawns the first female artist ever

to be commissioned by the hotel, and its fitting that

the subject of her work should also be a pioneering

woman. Dawn is a natural fairy-tale illustrator, and

this project has enabled her to show her authentic

creative ability. Its been wonderful to see her immerse

herself in Nellies life at The Savoy.

SALLY VAUGHAN

AND

DAWN COULTER

CRUTTENDEN

What do you hope guests and Melba customers

will take away from the work once they've

seen it?

Dawn: Well, for a start, I hope they take away

an enormous clair! But also this vision of an

amazing woman who powered through a time

when women were frowned upon for being more

than a beautiful accessory. She was a career

woman, a single mother and a trail blazer;

she made it socially acceptable for a woman

to go out for dinner of an evening without her

husband; and she inspired others to follow and

left them a path to walk upon. I hope theyre

drawn into the pictures and find something to

love in one or all of them.

Sally: A sense of beauty, elegance, drama and

style all the things The Savoy is famous for.

To find out more about the work of Sally Vaughan,

Dawn Coulter Cruttenden and Go Figurative, visit

www.gofigurative.com

EXECUTIVE PASTRY CHEF LUDWIG HELY PREPARED A MODERN TAKE ON THE ICONIC DISH THAT INSPIRED THE PAINTING


+44 (0) 333 011 3333 At Home Design Service available

Mayfair I Knightsbridge I Notting Hill I Chelsea I Clerkenwell Battersea I Wandsworth I Tunbridge Wells I Oxshott

L O N D O N

Savoy_Advert_Template.indd 1 23/12/2015 16:38Untitled-16 1 06/04/2016 11:00

ADVERTORIAL

/ 51

The history of Fabiana Filippi is strongly rooted in the passion and pragmatism of its founders. This story of Italian entrepreneurship

began in 1985 in the heart of Umbria,

conventionally embodying the

authentically Made in Italy.

The personal involvement of the two

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Filippi Coccetta, and the decision to express

their own values through their products,

gave birth to the Fabiana Filippi brand,

today recognised as a leading name.

On September 21st 2015, Fabiana

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number 42 Conduit Street.

For this important opening, the fashion

house chose an elegant and historic

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The restoring project was managed by

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customers in a more relaxed and intimate

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The setting brings out the minimal chic

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SAVOY_MAR16_Advertorial_FabianaFilippi4.indd 3 28/04/2016 10:28

52 \

JUSSI PYLKKNEN

SAVOY_MAR16_ArtInvestment_Christies2.indd 2 05/04/2016 13:14

/ 53

AUCTIONEERING is FABULOUS THEATRE

As global president of the world-famous Christies, Jussi Pylkknen knows a thing or two about the art of auctioneering. In an exclusive interview, he talks about changes in the industry, how the internet has made it more accessible,

and why art is still such a sound long-term investment for collectors

For over two centuries, Christies has brought the magic of live auctioneering to a global audience, becoming the worlds leading auction house, with a worldwide

presence in 32 countries. This year, the institution

is celebrating its 250th anniversary; having

conducted some of the most celebrated auctions

in history since its inception in 1766, the business

has provided a popular multibillion-dollar

showcase for extraordinary art, unparalleled

expertise and international glamour.

Today, the man at the helm is global

president Jussi Pylkknen. Born in Helsinki

in 1963 and educated at Oxford, the

53-year-old auctioneer heads up the

companys 350 annual sales, which range

through more than 80 categories, including

all areas of fi ne and decorative arts, jewellery,

photographs, collectibles, wine and more.

During his tenure, hes broken a string of world

records, selling paintings up to and exceeding the

100million mark; one particularly profi table sale

was made in New York last May, where he closed

Claude Monets Le Parlement, soleil couchant

painted from the legendary artists Savoy suite

balcony during one of his many visits to the hotel

for a total of $40.4million.

Here, Jussi looks back on an illustrious career,

refl ecting on the changing trends and tastes of

the art market, the impact of the recession, and

how a sixth sense has enabled him to become a

master of his craft

AUCTION


54 \

Tell us your background and how

you got started at Christies

I first came as a journalist to write an article

in 1984 about the sale of a Mantegna

picture called The Adoration of the Magi,

which, when it was sold, tripled the world

record for any work of art. I was very

interested in the art world and wanted to

go into it at some stage, but didnt really

know how, why or when, but that was my

first proper visit to a great institution to

understand how the British art world works.

Talk us through your auctioneering

process and how you operate

during a sale

Its quite a complicated business; youve

got to be quite numerate and have your

wits about you. It takes a while to get

relaxed enough to understand that it isnt

just a question of calling numbers. Initially,

youre just trying to get on the right foot

and not get things wrong, but once youve

auctioneered for a while, when you look

out into a room of 800 or 900 people,

you develop this extra sense, where you

can look up and know exactly which

individuals in the room are going to bid

on the object thats about to come up.

How does that work?

Its very difficult to describe how that happens

and why, but if you ask the great auctioneers

whove taken sales for a long time, they all

know that. We dont have a name for it, but

we know, and one of the reasons the more

experienced auctioneers are more likely to

create a better atmosphere in a sale room is

because they know which people to engage.

Can you always see the tell-tale signs?

If youre planning to bid, your heart is

racing, your adrenalin is high, you look

different, you feel different and you

want to engage with the auctioneer.

If the auctioneers cognissant of that,

they become your partner in that whole

process, which is very gladiatorial.

Youll see the best, more experienced

auctioneers bring people back into the

bidding who have actually dropped out

earlier, but cannot resist chasing the object.

Are there particular types of collectors

you tend to attract?

Its varied. We have collectors from all

different parts of the world, buying for

different reasons. People come to it

from different perspectives, and some

people start by buying in a very particular

category because of what they can afford,

and then become very wealthy in their

lifetimes. That then triggers a different type

of collecting because their tastes or wealth

have progressed.

Whats the most expensive piece

youve ever sold?

The Picasso Les Femmes dAlger, which

we sold for $179million in New York and

is the most expensive painting ever sold

at auction. We sold a Bacon triptych of

Freud, which was a great moment for me,

because it was a work by an Irish artist of

a great British subject, Lucian Freud, being

sold in America for a world-record price

to an American. Id never imagined that I

would travel to America to sell a painting

by an Irish artist for a world-record price.

IMAG

ES C

OU

RTES

Y O

F C

HRI

STIE

'S IM

AGES

LTD

2016


/ 55

This year marks Christies 250th

anniversary that must be quite a

milestone for you

Its an incredible landmark. There arent

many businesses that continue at the

same level over such a period. For us as

a company, the principle of auctioneering

hasnt changed at all; the method is very

similar. Its very meaningful for a lot of

people here the name and the tradition

theyre involved with is incredibly important.

Which countries have become big

players since then?

Hong Kong has been now for some time,

and everybody looks at the Dubai sale

results in March and judges where the

art market fits. Now that we have online

bidding, which is such an important part

of everybodys lives, Ill be selling a work

of art in Dubai, but have competition

from Americans, Germans and Italians.

The works of art we sell in Dubai often

come from 25 different countries, who

are sending them to the Middle East,

because they know the market there is

the meeting point and trading floor for

Middle Eastern art.

The internet must have shaken

things up too

The online opportunity for sales is huge

among real collectors. Of course, you still

have to have the live sales, because you

have to have the opportunity for people

to come and view, see, learn and think

about things. Technology allows people

greater access and a better understanding

of what the possibilities are of collecting in

the art world.

Is there still a place for live

auctions as well?

The way to generate the highest price

is through competition, so I suppose its

the difference between a live football

game and playing FIFA on your console.

Auctioneering is fabulous theatre; its very

engaging, fascinating and socially very

interesting. Its a whole social melting

pot of people from different parts of the

world, coming in with different ambitions

and different ideas of value. Theres this

great pace and energy, and the great

auctioneers can handle the audience and

keep people in the game, so youre able

to compete until you really are out.

Has the recession had much of

an impact?

The art market isnt an indicator of the

global economy. One would think it would

be, but the global economy is at every

level and sometimes very regional. If youre

selling a work of art, many people get

involved in bidding for it from different parts

of the world, so theres a balancing-out

effect. The other side is that the art market

is very global and very broad, but also

driven by tastes and collecting.

Would you say a downturn in the

global economy can actually be

beneficial for collectors?

People who collect art arent necessarily

purely thinking about the financial

implications. Oftentimes, when the stock

markets down or interest rates are very

low, people who have spare capital look

at hard assets, whether its property,

gold or artworks. Maybe theres a merit

in having objects of intrinsic value; after

all, a Monet will always be a Monet,

and a Picasso will always be a Picasso,

and if youre buying works of great

importance, theyre highly likely to

hold their value.

For you personally, what makes a

great collector?

People who buy across categories. A

great collector for me is somebody

who understands old master paintings

and great impressionist pictures,

buys great 20th-century design and

might be particularly interested in old

master drawings as well. Its also the

multiculturalism, where people who are

really great collectors are keen to look at

great Islamic works of art, great works of

art from Asia and China and Japanese

lacquer. Theyre fascinating people.

Finally, how would you sum up your

view of the art market?

The art worlds a place where people fall

in love with the objects theyre wanting to

bid for, and the acquisition of the object is

often more important than how much they

have to pay for it. Thats a very difficult

thing to appreciate; its like falling in love,

and if you buy a great work of art, you

have one chance to acquire it and dont

have a second opportunity, so you have

to make a commitment. There are certain

works that are definable as the artists

greatest work, but part of that greatness

is abo

Documents

Savoy Magazine Issue 2 2016