Luxury Hotels

Food – and more

HECKFIELD PLACE IS OFFICIAL RESTAURANT AT FRIEZE LONDON, Regent’s Park, 13-17 October. Think biodynamic produce from Heckfield Place’s Market Garden brought to life in Heckfield Place’s food genius Skye Gyngell’s signature style – wild sea bass with potatoes, leeks, flowering thyme and aioli, and an apple, lemon and vanilla tart with crème fraiche.  See above. The 290 GALLERIES FROM AROUND THE WORLD will be showing works by Antony Gormley, Henry Moore, Barbara Hepworth, William Kentridge. Frieze director Eva Langret’s also introducing, marsupial-type, separate shows. ‘EDITIONS’ is for multiples, which Girlahead takes to mean you are not looking at, and possibly buying, a unique work.  ‘UNWORLDING’ is for future artists – Unworlding’s young Croatian Curator Cédric Faug has chosen 13 next-gen names, including Cudelice Brazelton IV (where do people FIND these other people?), who is showing a 2021 work formed of 102,000 pieces of heavy paper soaked in iodine, wrapped in elastic bands and sealed in plastic (where do people FIND these ideas?)

Peninsula Hong Kong GOES FOR WOW, too. From 21 October to 27 November 2021, every Thursday to Saturday, Felix, on the top floor of the luxury hotel, partners with Secret Theatre’s Richard Crawford on  “The Great Gatsby Immersive Dining Experience”. THEATRE PLUS FOUR COURSES OF FOOD.  Harking back to New York’s Roaring Twenties, Juan Gomez will cook such dishes as Tournedos Rossini, and pineapple Upside Down Cake. This is the chance to relive the golden age of glamour, elegance and gastronomy with F. Scott Fitzgerald’s most famous fictional character – Jay Gatsby and his high-society circle of friends at his opulent mansion.

Finally, to ST BARTH’S. Le Barthélemy’s MD Marc Dobbels, opens, on 28 October, a new open-air dining concept, Amis St. Barth, Caribbean-French chic led by French chef Vincent Gomis assisted by his wife, Marie Cécile Gomis-Alexandre. Dishes include seared tuna with coriander mayonnaise, marinated eggplant & fragrant rice; and lobster ravioli with carrot and ginger purée and curry butter – and duck breast with jerk spices.  FROM A MARKETING VIEWPOINT, A DIFFERENTIATOR is the Sparkling Table, a table that’s ideal for a celebration, a private pergola you can create your own cocktail. WITH HELP. OF COURSE.

Finally, let’s listen again to a pundit who believes in food being part of art and entertainment, JOSE SILVA, no less: