2013- A year worth preserving

2013- A year worth preserving

Montage

EKSTEDT in Stockholm

Last year we started working with Niklas Ekstedt, the Swedish chef-restaurateur, tv personality and award winning cookery author and his bold fine dining restaurant EKSTEDT which uses only the power of wood flame to cook with. In March, EKSTEDT received its first Michelin star amidst a rush of critical appraisal ranging from Vogue and Monocle to The Sunday Times’ AA Gill and Zagat who proclaimed it one of ‘Ten Hottest Restaurants in the World.’

Autumn saw the return of Niklas’s tv show Niklas Mat with episodes taking him across the world, from Massimo Bottura’s Modena to Sean Brock’s Charleston, followed in November by an appearance at London’s Taste of Christmas festival with Niklas showing a captivated audience how to cook scallops over burned hay.

Lucky Peach recently visited Niklas in Stockholm, here’s what they got up to.

0033 3

Le Parfait’s new orange screw top jars

0002 11

Le Parfait’s Starter Kit

Le Parfait, creators of the stylish French preserving jars, launched a brand new product aimed at preserving beginners. The Starter Kit comes with jars, an easy to follow heat preservation manual, a short recipe book and beautiful packaging for gifting home-made preserves. And that’s not all- they also brought out a new range of jars incorporating their iconic Le Parfait orange into the lids of the jars- tres chic!

Lara Gilmore and Chef Massimo Bottura of Osteria Francescana arrive at the 2013 World's 50 Best Restaurants Awards

Lara Gilmore and Chef Massimo Bottura of Osteria Francescana arrive at the 2013 World’s 50 Best Restaurants Awards

Three is the Magic Number- 2013 has seen the 3 Michelin starred Osteria Francescana and its chef-owner Massimo Bottura go from strength to strength. Since rising the ranks to #3 in The World’s 50 Best Restaurants Awards this April, there have been profile pieces in the New Yorker , a starring role on MasterChef: The Professionals  and a culinary coronation when Massimo was crowned Mushroom King.

50Best_2013_logo small

In April, Spoon witnessed first hand a new restaurant- El Cellar de Can Roca- crowned number one at The World’s 50 Best Restaurants Awards and The Clove Club revelled in the recognition of best after-after-party destination.  Here is Amy from Eater.com’s Hangover Observations

Nadia Santini in her kitchen - Photo by Paolo Terzi

Nadia Santini in her kitchen – Photo by Paolo Terzi

The annual Veuve Clicquot Best Female Chef Award was dedicated to Nadia Santini of Dal Pescatore. After arranging a Veuve Clicquot shoot in Italy with Nadia, Sarah returned to London to organise the first Veuve Clicquot World’s Best Female Chef Lunch. The lunch, which took place in April, was an intimate party of international journalists and chefs including Nadia Santini, Elena Arzak and Asia’s Veuve Clicquot Best Female Chef ‘Bo’ Songvisava, who were treated to a menu created by Ametsa by Arzak Instruction- each course accompanied by an elegant Veuve Clicquot champagne.

20100219_086_A4_EMAIL

As the summer drew to a close, a new culinary team at Petersham Nurseries Cafe, lead by Head Gardener and gastronomy director Lucy Boyd and Head Chef Cat Ashton. The inauguration by the Boglione family of this culinary team saw a new era begin for Petersham Nurseries Cafe whilst keeping it rooted in its core ethos of luxury through simplicity.

 First image LQF

This year also saw Spoon start working with South Africa’s finest boutique hotel, Le Quartier Francais, its fabulous restaurants The Tasting Room (currently at #53 in The World’s 50 Best Restaurants list) and Bread & Wine, and the fascinating and talented team behind them.  In August Sarah visited South Africa’s culinary capital, Franschhoek and was bowled over by the beauty, service and attention to detail of the hotel and of Head Chef Margot Janse’s African Surprise Tasting Menus which showcase and champion South African flavours and traditions, in a very modern and artistic way.

ALLEGRA_BTBK_PLC.indd

We have had lots of fun working with QUERCUS Books and their magnificent offerings from Lynn Hill, Matt Tebbutt and Allegra McEvedy and witnessed an extremely busy year for Nathan Myhrvold and his team at The Cooking Lab. Not content with writing and self-publishing one of the largest tomes in cooking a couple of years ago, they released another massive and beautiful photography coffee table book in October. The Photography of Modernist Cuisine showcasing the show stopping photos that Nathan and his team have collected over the years spent on the Modernist Cuisine project and is packed with tips for budding photographers to enhance their skills.

The Photography of Modernist Cuisine at an Angle 7-The-Photography-of-Modernist-Cuisine-Collage1

The team also launched the Modernist Cuisine pantry– an online shop with everything you need to cook like a modernist chef including Spherification and Gel Noodle Kits.

2013 was also the year of the first modernist cuisine e-book, Modernist Cuisine at Home the eBook was announced a couple of weeks ago in partnership with Inkling. The eBook has shopping list features, how to videos and extra recipes which didn’t appear in the printed version. Here is a link to a free chapter for you to enjoy so you can try before you buy.

Our favourite Australian Bill Granger has had a bumper year in the UK with 52 weeks of recipes in the Independent on Sunday, which you can look at here, queues outside his Notting Hill restaurant Granger & Co, with a second London restaurant opening in 2014 and a new book coming out in February. 2014 promises to be another busy year for Bill.

We will be announcing some exciting new client news on our blog soon so please return soon and watch this space!

Spoon PR team x

Advertisements
This entry was posted in 50 Best, Allegra McEvedy Big Table Busy Kitchen, Bill Granger, Ekstedt, Le Parfait, Le Quartier Francais, London Food PR, London Restaurant PR, Massimo Bottura, Matt Tebbutt's Guilty Pleasures, Menus, Modernist Cuisine, Osteria Francescana, Petersham Nurseries, Spoon Blog 2013, Spoon Loves, The Clandestine Cake Club Cookbook and tagged , , , , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s