Archive for February, 2014

Chef Interview: Arnaud Bignon, Greenhouse, London. (Feb 2014)

Posted on: February 25th, 2014 by Simon Carter & Daniel Darwood
Arnaud Bignon

Arnaud Bignon

Arnaud Bignon is producing some extraordinary food at The Greenhouse restaurant in Mayfair, London.  Recently recognized with two Michelin stars for the second time in his career, Arnaud found time to speak to fine dining guide about his culinary adventures and aspirations.

Tell us some background about yourself…

My culinary passion was inspired by my grandfather’s garden in France, where much of the household food was grown in the garden; this is also where I discovered my respect for the seasons.  High quality seasonal ingredients become an essential part of my approach to cooking – a philosophy combining my traditional French training with contemporary techniques.  Our classic meets avant-garde food philosophy ensures that each dish finds perfect harmony and balance, often playing with fresh and original flavour combinations coupled with stylish and contemporary presentation.

I started working in kitchens at the tender age of fifteen working first in Le Mans.  The next stop was a restaurant called Rambouillet, near Paris.  This was a classic ‘cuisine bourgeiose’ kitchen.  This type of work is generally so important for an aspiring young chef – to learn the building blocks, the fundamentals and get an insight into how a kitchen works.  With this grounding it is possible to reach the higher levels: I see these early stages in my career as crucial to my experience and where I am today.

For thirteen years I worked across various kitchens in Paris, which included Restaurant Drouant at Le Meridien Montparnasse: A restaurant which boasted the best cheese trolley with over four hundred varieties.  For a short time I worked at Ducasse before spending seven years as sous chef to Eric Fréchon at the iconic Michelin three star address Hôtel Le Bristol.

Then I decided it was time for a change so I headed to Greece where I took up my first head chef position at Spondi.  I enjoyed my time at Spondi and indeed in Greece immensely.  The different ingredients and climate meant I had to evolve in my approach.  With the warm weather I began to cook lighter dishes by using olive oil in the place of butter and cream, I also rediscovered my passion for fish and in particular shellfish.

We were so thrilled when after three years the restaurant gained its second Michelin star.  This was a first for me and a first for Greece!

When the economic crisis struck it was time to look for a new position and a new challenge.  I was delighted to meet Marlon Abela, Chairman and founder of MARC (Marlon Abela Restaurant Corporation).  I realised immediately what a great opportunity it would be to join The Greenhouse restaurant in Mayfair and soon after my family and I relocated to London.

In accordance with MARC’s philosophy the menus in all restaurants change seasonally and showcase the highest quality produce available on the market. With a focus on epicurean excellence Mr Abela inspires us to set the highest standards offering the excellence of experience in food, wine and service.

In just under two years as Head Chef we have received our second Michelin star – myself and all the team are thrilled and I am particularly delighted to repay the faith that Mr Abela has shown in me from the start of this latest adventure.

How would you describe your cuisine at The Greenhouse?

Cooking with precision, a lightness of touch – it is so important to me that the customer leaves feeling happy, contented and well rather than overwhelmed and uncomfortable.

Greenhouse Restaurant

I also prefer when our customer’s don’t think too much about the food on their plates so that there is a sense of surprise as well as sophistication about the dishes. We are passionate about delivering epicurean excellence to our guests.   

 What is your favorite dish to cook? And what are your best sellers?

I enjoy working with shellfish, in particular scallops and langoustines and so on.  Our two bestselling dishes on the menu are the Cornish crab with green apple, mint jelly, cauliflower and curry, and the monkfish with nori, cockles and Razor clams and dashi. As well as the ingredients involved I enjoy the various elements which make up the dish including the preparation, presentation and precision of plating.

The most important time of day is before I start cooking, first thing in the morning when we receive the deliveries.  I still find it exciting to see what our trusted suppliers bring for us each day.

All menus at The Greenhouse are seasonal, offering the very best that is available on the market that month, and in some cases that week or even day. Our goal is to be able to offer the best quality as well as diversity.

Describe the menus currently on offer at The Greenhouse?

The Greenhouse has two tasting menus; the first with 6 courses and the surprise tasting menu with 9 courses. There is a full a la carte menu with 7 starters, 7 to 8 main courses and 5 desserts. In addition to these The Greenhouse has a great value set lunch menu, which is refreshed every fortnight.

The cheese trolley at The Greenhouse varies from day to day.  We offer around 30 out of a possible 300 cheeses at their absolute peak.

What’s your kitchen management philosophy?

Certainly I prefer to speak instead of shouting at the staff, we find that morale and productivity work better this way. People are usually surprised as to how quiet our kitchen is even in the middle of service.  We prefer to work in this way and it is a lot easier to communicate with each other as well as focus on your job without noise distraction.

How would you describe the front/back of house communication at The Greenhouse?

We work very closely together, every time there is a change on the menu the whole team taste each new dish.  There are briefings twice a day where we talk about the dishes and cover any questions. The sommeliers organize the wine pairing for the tasting menu and explain the pairings to the chefs and staff.

 What do you think of sites in the internet age like Trip Advisor? 

I read Trip Advisor once a day to note all comments of the guests.  We take note of all feedback – I believe it is important to take all comments seriously whether in writing or online.

What is your view of inspector led guides like Michelin?

Every year the industry waits expectantly for the new guide, indeed it is a huge recognition. I believe Michelin can help a chef to improve because the award system creates a goal – striving for an additional star.

To me the best way to look at it is that it is a contest with yourself – we should not to get too carried away with recognition received by others, but focus on improving each and every day.  Ultimately, it is the guest who benefits from Michelin because the personal benchmarks of each chef are improved and therefore the standard of the restaurant increases.

Do you eat out? If so favorite places?

I enjoy going to a variety of places, from formal to informal depending on the mood and the occasion and as to whom I am dining with. For example, I love taking my family and friends to La Gazette in Battersea.  At the same time, I have enjoyed some memorable dinners at Alain Ducasse and Hibiscus.

Which chefs do you most admire and why?

Eric Fréchon is of the great chefs and I had the privilege of working with him for 7 years at the Hôtel Le Bristol in Paris – I learned so much and now I am proud to call him a friend as well as a mentor.

I have also had the chance to speak to and taste the food of Pierre Gagnaire.  He is someone who fascinates me because when he speaks you can tell he has a thousand ideas all at the same time!

What are your ambitions for the future?

To be better tomorrow than today.  In addition, why not go for the third Michelin star, I don’t know if it is within me but as a goal it helps me grow into the future. As a company we are always open to new opportunities, whether in London, New York or further afield.  We are always on the look out for new sites both for the existing restaurants and for new concepts.  I am fortunate to be part of a company which has many platforms but always with the same DNA: classic meets avant-garde, focused on excellence of experience and food.

Interview: Sue Williams, General Manager, Cliveden House

Posted on: February 24th, 2014 by Simon Carter & Daniel Darwood

Sue Williams spent more than a decade honing her skills at Le Manoir aux Quat’ Saisons before moving onto properties associated with Brownsword Hotels and most recently Cliveden House Hotel. In this full interview Sue speaks candidly about her career path, knowledge gained and insights into this extraordinary industry.  Interview was conducted by Simon Carter in the library of Cliveden House in early February 2014.

Sue Williams

Sue Williams

Tell us some background about yourself…

From the beginning (after early summer work) I had a fascination and passion for this industry, a passion which led me to college and a four years HND course in Hotel Management.  This was followed by a two years hotel management training programme which was much more ‘hands on’ – I spent periods of time in properties learning different disciplines.

In the early days, as you might expect, my perspective of the industry was not as broad as it was to become, I remained quite cossetted in that I was mainly unaware of the beautiful five star country house style of properties.  After various placements through the training programme, I realised that I wanted to be closer to the customer and more detailed in my approach than perhaps the larger and more homogenous, corporate style of property could offer.

One day I wrote to Raymond Blanc at Le Manoir aux Quat’ Saisons.  In 1989 Le Manoir was a ten bedroom hotel with a sixty cover restaurant.  It had the reputation of being the number one in the country of its type and a queue of people wanted to work at that property.  So really, I wrote a cheeky letter suggesting they meet me for interview, which turned out to be successful, and soon after I started as a restaurant hostess: I had ten months of being immersed in Raymond’s (Blanc) food – the culture behind it and how it was prepared.

Working around the sheer quality of people had a great and positive impact. I was appointed to Guest Services Manager and the property went from ten to nineteen to thirty-two bedrooms over a ten years period.  I ended my time there as Operations Manager, having worked along side a couple of different general managers – the highlight probably the time spent working for Phillip Newman-Hall during his first tenure at the property.

In 2002 was approached to take a position at The Bath Priory Hotel, a property with 32 bedrooms, a beautiful garden and a Michelin star restaurant.  It was also in a perfect location; the gateway to the south-west, where my parents were based and close enough to my early roots in Surrey. I worked for the Brownsword family (who owned Bath Priory) for nine and a half years and my role grew like Topsy over that period – the family took over the Sydney House Hotel in Chelsea and I was asked to take responsibility for the refurbishment and re-launch of that property.  Sometime later, around 2005, the company completed on Gidleigh Park and I was asked to take that property through its refurbishment and re-launch.

Andrew Brownsword had given me a fantastic opportunity:  Gidleigh Park was one of a (geographical) triangle of three, along with Le Manoir aux Quat’ Saisons and Chewton Glen.  These were luxury properties where people regularly toured between them, each so highly regarded by customers and industry members alike.

In 2011 Cliveden House was being acquired and I was aware that Andrew Stembridge (Chewton Glen, who I knew well through Relais & Chateaux) would be looking to re-furbish and re-launch the property.  I made my interest known and shortly afterwards the position here became a reality.  Being so immersed in a property of this character, age and importance has been a real privilege: To see it through the eyes of The National Trust, of architects, of historians and so on.  The current building has been a house since 1851 although a house was here since 1666.  So in terms of sympathetic restoration that are many reference points in delivering the best end product.  I believe the team dedicated to the task have done a great job!

How would you describe your hotel management philosophy?

Culture trumps strategy in our industry and the culture is about people.  Finding people who have those wonderful qualities who are just natural hosts is the toughest part of the recruiting process.  There is no mould of type for Cliveden House, people can be taught the skills but also to have the wisdom to fit with the quirky, beautiful and British nature of the property.  There is nowhere quite like Cliveden House; yes we have in common with other properties that we sell accommodation, food and beverage but in an individual way – so the right, adaptable, style of person is so important.  Once the right people are in place and given empowerment to get on with their jobs, there remains the necessary degree of constant light pressure that ensures everything runs efficiently for all our guests.

Tell us about Cliveden House hotel?

The most important aspect is the sheer history of the building and the extraordinary anecdotes that go with that heritage.  We have the staff immersed in stories about the property to share with the guests and add value to their experiences.

Cliveden House is a thirty-nine bedroom hotel.  Despite the building having been around for centuries it has only been a hotel since 1986 – four different sets of hands have operated the hotel before the current owners became custodians. Without doubt the property enjoyed a very fine reputation through the 1980s and early 1990s.  We are in the process of restoring the pride and reputation of the property as a hotel going forward.

What are your goals and ambitions for the property?

To be known and highly regarded for its sense of place, setting, people and cuisine!  The property is being sympathetically restored so the individuality and personality of rooms are shown in their best light.  Guests should be offered a great experience whether they want to sit down quietly with a book and glass of wine or equally if a family are getting dressed up for a very special occasion.  There is also no particular target market or demographic with an equal weighting given to all types of potential guests.

How have you stamped your personality on the hotel?

I like to think it is through the people that I’m gathering around me to get the job done.  Perhaps an intrinsic part of that is through nurturing the natural qualities within young people employed at the hotel and giving them the opportunity to express themselves.

The hotel is developing a work culture which is so much more than one person’s vision or enthusiasm, we don’t tolerate second best because we have the passion to get things right and understand how to get them right when we make mistakes.  Confidence comes with expertise and so long as staff remain respectful they are encouraged to show their individuality (personalities) which naturally leads to giving the highest levels of hospitality.

Tell us about the structure of the team…

There is a strategic team who meet weekly.  As well as myself this consists of Andrew (Stembridge), the HR manager, the finance manager and the deputy general manager.  There are of course strong heads of department across the board. It is hierarchical but people are developed to come through the ranks just as they would in any organisation.

Tell us about Relais & Chateaux membership…

The spirit of Relais & Chateaux is a perfect fit for Cliveden House.  Andrew (Stembridge) is on the board (of Relais & Chateaux) and I have been associated with Relais & Chateaux properties for over twenty years.  The 5C culture (Courtesy, Charm, Character, Calm and Cuisine) embodies the philosophy and feeling of the property perfectly.  It also helps keep us focused on doing the right things to move forward positively.

What factors affect return visits and length of stay?

Location is important.  Cliveden is conveniently close to Heathrow and London so it is accessible for return visits and short breaks. When I was working at Gidleigh Park on the other hand, it was so far from London that it was perhaps seen by people as a longer stay property.  Trusting the offering, getting it right and word of mouth all help in the process.  We find that corporate guests are around 30-40% of business while leisure is 60-70%.  Weddings are important business but we don’t want to skew the mix too much so we do about 30-35 weddings a year.  Exclusive use is also an opportunity for the property, events of 130-140 people are what we do very well.

What impact do you expect from a destination restaurant?

We are in the gourmet heartland, for example so close to Michelin star laden Bray and Marlow.  The beauty of now having a top quality restaurant at Cliveden House is guests have the option to have a high end dining experience without leaving the property. We are finding more and more guests are taking that option.  We see that trend continuing on an upward path.

Do you read trip advisor? What do you think of it?

Yes I read it all the time! (Smiling) And I do respond with a great deal of time, care and thought put into the responses.  It is high profile and people are referencing it all the time.  Like twitter it is a powerful tool but a double-edged sword. It might be nice if Trip Advisor introduced the need for a booking reference number; in that way should a customer wish to comment about the hotel, it would demonstrate they are valid and not a rogue reviewer.  Overall these new media are part of our times and better to embrace them sooner rather than later.

What other Industry initiatives are you involved in?

A fair few but the one that I am most proud of is the creation of a tremendous Hotel Management Training program called “Ten out of Ten” – Learning through application.

Together with nine other hoteliers we recognised a skills shortage in the industry and in 2011 got this program up and running.

Recruitment starts March through to May and the ten selected candidates join the ten properties from September. The program offer them a twenty five month program where they spend five months is five different hotels. Each move takes them into a different department and they have a very hands on and real industry experience. They have very clear objectives and are monitored closely along the way. We encourage initiative and steer them to take responsibility for their journey. At the end we want ten individuals who become a real asset to the industry.

Our first cohorts have completed the program and our now out in top hotels making us very proud of their achievements.

What are your plans for the future?

Here, here and here – I am a long stayer and I firmly believe that you barely see the fruits of your labours for the first three years. It takes time to bring all the elements together and to reach new heights.  I stand by my work and am proud of my achievements thus far, although there is so much more to look forward to in the future!

Restaurant Review: Bar Boulud, London (Feb 2014)

Posted on: February 12th, 2014 by Simon Carter & Daniel Darwood

A lively buzz of gastronomic excitement was almost palpable as we entered Bar Boulud. Apologetically, we confessed that this was our first visit to Daniel Boulud’s first UK restaurant which opened in May 2010. By the end of the afternoon, we realised how much we had been missing!

Located on ground floor of the Mandarin Oriental, Bar Boulud is much more than its name and understated entrance off Knightsbridge would suggest. The zinc topped curved bar and the glass wall of wine are indeed impressive, giving lovers of Burgundy and Rhone Valley vintages particular pleasure, although the 400 selection of wines features many other Old and New world selections. Beer drinkers are not ignored, with an extensive range of rare draft and bottled beers from artisanal continental microbreweries on offer.

However, all this serves to complement a thriving brasserie of two connecting rooms with seating for 169 guests. There are also two private dining rooms seating 20 each. Adam D Tihany, whose international CV includes his stunning creations at Dinner (also at the Mandarin), and Apsley’s at the Lanesborough, has transformed this previously underused yet spacious part of the grand hotel into a tasteful, comfortable venue. The low, modern vaulted ceiling, vintage oak floors and wainscoting, red leather banquettes and chairs, all contribute to a design inspired by the wines of Burgundy. Contemporary twisted pendants and cleverly positioned spotlighting provide ample illumination, whilst the walls are decorated with prints of celebrated brasseries and bistros in Lyons and framed wine stained napkins from Daniel Boulud’s favourite vintages. The far dining room also features a sleek, French tiled open kitchen with a long glass display and bar where seated guests can view the preparation of charcuterie, the restaurant’s speciality.


Yet location, space and design would count for little if the service and food were not up to scratch. This is where Bar Boulud really shines and explains why the restaurant attracts a staggering 14,000 guests a month, 80% of whom are regulars.  Moreover, the restaurant never turns away those who have not booked, space being found, if needed, on the high tables near the bar.

From the initial welcome at reception to the final farewell on departure, the service on our visit, overseen by the charming and engaging Senior Maitre’D Paulo de Tarso, was flawlessly professional, yet relaxed and friendly. Nor did it show signs of flagging in the busy lunchtime service. Simon, who served us, was knowledgeable, eager to please, and efficient without being obtrusive.

A brigade of up to 20 chefs is responsible for an extensive all day bistro menu based on seasonal, rustic French cooking but which also features US style steaks, burgers, pizzas and seafood. A Bar Snack and Prix Fixe Menu are also available. Thus, a real embarrassment of choice faces diners at Bar Boulud.

However, the superb charcuterie is not to be missed. This are produced on site, under the direction of acclaimed Gilles Verot whom we were lucky enough to meet on our visit. This third generation charcutier, originally from the Loire Valley, spoke enthusiastically about the two renowned boutiques in Paris he runs with his wife, and how he has supplied Daniel Boulud’s New York restaurants before coming to London.

Gilles Verot

Gilles Verot


Employing classic artisanal, hands on methods, and sourcing highest quality pork from heritage farms, the pates and terrines of Gilles Verot are second to none. We sampled a magnificent tasting platter replete with all the varieties on the menu. Smooth Pate Grand-Mere, with chicken liver, pork and cognac, contrasted with the coarser Pate Grand-Pere, enriched with foie gras, truffle juice and port.  A flavoursome, jellied terrine, Lapin de Garrigue, featured pulled braised rabbit, carrot, courgette and tarragon which gave a mild aniseed lift. Smoked duck terrine with red wine was equally accomplished in taste and mosaic like composition. A luxurious seasonal terrine of veal, pork and duck was studded with pistachio for extra texture and flavour, and encased in a sweet brioche crust. Similarly, a foie gras terrine saw a rich torchon with apriciot encased in a hazelnut crust. Best of all was the Fromage de Tete, densely packed cubes of moist, succulent pig’s head cheese terrine. This was the dish for which Gilles was awarded Champion de France du Fromage de Téte in 1997.


The platter also included salamis and three hams. The nuttiness of aged Iberico, whose rich creamy fat simply melted in the mouth, was an indulgent taste sensation. Bayonne ham was slightly sweeter, and more delicately flavoured, with a chewy texture and little salt to the taste. Delicious home cooked Jambon de Paris, I have it on good authority, is massaged by hand to tenderise the meat and work out the excess moisture!

To cut the richness of the porcine feast, a tray of accompaniments included grain and smooth mustard, cornichons and pearl onions. Beetroot and carrots were gently sweet pickled, but best of all was an accomplished celeriac remoulade which struck the right balance of slight acidity and mustardy creaminess.

A well executed Coq au vin could be seen as the acid test of classic rustic French cookery, and in this respect Bar Boulud did not disappoint. The use of free range boiling fowl, slowly cooked and using the sweeter thigh and leg joints, produced an unctuous, meltingly textured dish. Crisp lardons, pearl onions and Bluefoot mushrooms, added in the final stages of cooking to retain their individual flavours and textures, complemented the deep flavour of the red wine sauce which bought the dish together.


A special main course of roasted suckling pig was generously portioned in thick slices. The farce included celeriac, apple and onions  which helped to cut the richness of the pork. A light but intense jus added more flavour.  What a pity, then, that the delicate skin of the baby pig was not crisp – my only (minor) gripe in the whole meal.


Fragrant truffled mash, creamed spinach and pommes Lyonnaise proved ideal accompaniments for both main courses

For dessert we sampled two of the lightest options. Refreshing lime and kalamanzi and mango-coconut sorbets were smooth and intensely flavoured.  The best-selling Coupe peppermint featured layers of flourless sponge, mint chocolate ice cream and hot chocolate sauce – a rich marriage of tastes and temperatures.


The meal was completed with good coffee, warm madeleines and home made chocolates.

Overall, our visit ticked all the boxes for a memorable meal in comfortable, relaxed surroundings. Given the wide range of dishes on offer, future visits are essential to sample the seafood, including queen scallop ceviche and razor clams; warm specialities such as crepinette ris de veau;  and the variety of sausages and steaks. Perhaps more importantly, there is a need to try the NY grilled beef burgers – the Yankee, BB, Piggie and Frenchie – which were received with acclaim when Bar Boulud first opened and which are still hugely popular. We can’t wait to return!


World’s 50 Best Restaurants Press Release 2014

Posted on: February 4th, 2014 by Simon Carter & Daniel Darwood



Worlds50bestlogoAs it enters its 12th year, The World’s 50 Best Restaurants 2014, sponsored by S.Pellegrino & Acqua Panna, will be returning to London’s historic Guildhall for a prestigious ceremony on Monday 28th April.

Last year’s awards saw Spanish restaurant El Celler de Can Roca end Noma’s three-year reign as the S.Pellegrino World’s Best Restaurant, having spent the two previous years waiting in the wings at no.2 on the list. With three restaurants in the top 10, Spain led the upper echelons of the list in 2013, with both France and the USA also boasting a strong overall presence having six restaurants each in the top 50.

Each year the awards provide an annual snapshot of the world’s gastronomic scene; a globally recognised and respected reference point which showcases leading trends from all corners of the Earth.

The Awards

At the ceremony, The World’s 50 Best Restaurants are announced, culminating in the coveted award for the S.Pellegrino World’s Best Restaurant. Further award categories include The Veuve Clicquot World’s Best Female Chef and The Diners Club® Lifetime Achievement Award.

In 2014, The World’s 50 Best Restaurants will recognise a new individual award category: The World’s Best Pastry Chef, sponsored by Cacao Barry.

The World’s 50 Best Restaurants is organised by Restaurant magazine and presented in the company of the world’s most influential restaurateurs, finest chefs and assembled international media.

How the list is compiled

The list is created from the votes of The Diners Club® World’s 50 Best Restaurants Academy, an influential group of over 900 international leaders in the restaurant industry. The Academy comprises 26 separate regions around the world, each of which has 36 members, including a chairperson, and each member can cast seven votes. Of those seven, at least three votes must recognise restaurants outside of the academy member’s own region.

The panel in each region is made up of food critics, chefs, restaurateurs and highly regarded ‘gastronomes’. Members list their choices in order of preference, based on their best restaurant experiences of the previous 18 months. There is no pre-determined check-list of criteria.


The results will be published online at as soon as they have been announced to the assembled chefs and Academy members at The World’s 50 Best Restaurants ceremony in London on the evening of 28th April.

Everyone is welcome to watch the list being unveiled live online via and the official Twitter site @theworld50best will have up to the minute updates from the Guildhall as the magic unfolds.

The results will also feature in the May issue of Restaurant magazine and a standalone World’s 50 Best Restaurants Guide will be available for sale from 29th April.

William Drew, Group Editor of Restaurant magazine and The World’s 50 Best Restaurants, said: “As we enter our 12th year of The World’s 50 Best Restaurants, we are pleased to confirm the date of the awards for 2014.

“As always we strive to ensure the results reflect the current global dining scene, with the system enabling members to vote far and wide from small, unknown restaurants in secluded regions to the best-known restaurants in the world.

“We are proud of the integrity upheld by our Academy and have no doubt the 2014 list will prove to be as exciting and inspiring as ever.”

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 Notes to editors:
Restaurant magazine is the UK’s leading publication for restaurateurs and chefs, and has been publishing The World’s 50 Best Restaurants list since 2002 and hosting the Awards since 2003. Restaurant magazine is solely responsible for organising the awards, collating the votes and producing the list.

  S.Pellegrino and Aqua Panna are main sponsors of the awards. S.Pellegrino and Acqua Panna are the leading natural mineral waters in the fine dining world. Together they interpret Italian style worldwide as a synthesis of excellence, pleasure and well-being.

For further information on S.Pellegrino & Acqua Panna please contact:

To view last year’s list and all events, log on to


Acqua Panna & S.Pellegrino – The World’s 50 Best Restaurant Awards main sponsor & Continental Awards sponsor

Birra Moretti – Official beer supplier

Cacao Barry – ‘World’s Best Pastry Chef sponsor and official chocolate supplier

Farm Africa – Official Charity Partner

Diners Club International – Official Financial Services Sponsor and sponsor of ‘The Diners Club® Lifetime Achievement Award’ and The Diners Club® World’s 50 Best Restaurants Academy.

Gaggenau – ‘Chefs’ Choice’ sponsor and official domestic appliances supplier

Lavazza – ‘Highest Climber Award’ sponsor and official coffee supplier

Les Concierges – ‘The Highest New Entry Award’ sponsor and official global concierge sponsor.

Dekton by Cosentino – sponsor of the ‘One to Watch’ and Official quartz work surface supplier

Veuve Clicquot – sponsor of ‘The Veuve Clicquot World’s Best Female Chef’ and official Champagne supplier

Zacapa – ‘Sustainable Restaurant Award’ sponsor and official spirits suppliers