Ambassade de l’Ile, the London debut of two Michelin-starred chef Jean-Christophe Ansanay-Alex, opens its doors to the public at the beginning of July. This former personal chef to Christina Onassis is, as yet, relatively unknown outside the gastronomic city of Lyon. Jean-Christophe’s Lyonnais restaurant - l’Auberge de l’Ile – is situated on Ile Barbe, a tiny islet in the middle of the Saône River. He has taken the corner site at 117/119 Old Brompton Road – a building steeped in restaurant heritage - which has been completely refurbished. As well as a restaurant, it is the UK ‘embassy’ for l’Ile Barbe, which declared itself “an independent and sovereign state” in 1977, and JCAA is its honorary governor.



The 40 cover restaurant will be serving contemporary French food, based on traditional styles and values. “There is a wide range between The Fat Duck, on one end of the scale, and The Waterside Inn at the other, but they are equally good.” Says Jean-Christophe (JC). “Our roots are in classical French cooking, but it is presented with a modern slant. “ The menu will have a distinct Lyonnais theme – as at l’Auberge de l’Ile.

Menu
There is an a la carte menu featuring many of JC’s signature dishes from Lyon, as well as set menus (£65 for five courses, and £90 for seven courses, both including sweets and desserts). These will change monthly in order to use top quality produce at its seasonal peak. Also available is a set lunch (£30 for three courses) which will change weekly. There is also an option to augment the set lunch with two glasses of wine, coffee and mineral water for a further £12.

Signature dishes include: Omble Chevalier (a delicate fish from Alpine lakes) with its Crispy Skin and a butter foam ; Delicate poached Foie Gras, with a Morel emulsion, and asparagus tips; Warm Scallop �* la Nage with a herb Chantilly and Caviar and desserts include Liquorice Ice Cream with a Gingerbread Cone.

Wines
An extensive wine list, comprising in excess of 500 bins, includes a selection of fine wines from JC’s Lyon cellar (ingeniously stored and displayed along two walls of the private dining room inside a glass corridor). A wide range of affordable house wines, selected to complement the menu and appeal to the local market, offers something for all tastes and budgets. A comprehensive range of wines is also available by the glass. The list majors on European wines, but also includes a fair selection from the New World. Prices range from £22 for a bottle of house wine to over £5,000 for a magnum of fine wine.

The Building
Ambassade de l’Ile is arranged over two floors, and in addition to the main dining areas, has a private dining room with a capacity of 12 and a Chef’s table which seats six. Near the entrance there is a circular Host’s table, seating 8 to ten, where diners can eat in a convivial, but more communal ambience.

The striking contemporary décor by Lyon-based interior designer Philippe Magnin du Sauzey is based on the colours of the flag of Ile Barbe: purple and white. Walls are mirrored, glass, upholstered in white leather panels or painted dark purple. A complete refurbishment was part of the £2.2 million investment in the building – originally a library and previously home to Chanterelle Bistro, Shaw’s and latterly Lundum’s.

The Team
Jean-Christophe heads a brigade of 12 including sous chefs Armand Sablon (2007 Roux Scholar) and Sylvain Bouget-Lavinge (Midlands Young Chef 2001). Pascal Molinès, MOF and former World Pastry Champion is in charge of pastry. General manager is Olivier Duprez (also GM of l’Auberge de l’Ile), restaurant director is Frederic Claude and Caroline Marinelli is restaurant manager. Sommelier is Jacques Varet.

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A gastronomic journey around Oresund

Copenhagen and the neighbouring region of Skane in south Sweden could be one of Europe’s best culinary secrets. It is said that the reason the food tastes so good in the Oresund region is due to its geographical position. It is far enough south to be able to grow most crops, but it is also northern enough for their growth to be slower, allowing the flavours to develop and mature.

Copenhagen has become a major gourmet destination in recent years with a wide range of inventive, modern and stylish new restaurants. Combine that with a 30-minute train ride across the Oresund Bridge and you have reached Sweden’s third largest town, Malmo and the Skane region, known for its fine food, top chefs and the best home grown ingredients.

Here is just a taste of what is on offer:

Great food has been served in one form or the other from the Kockska Huset in Malmo’s historic main square, Stora Torg. Today it houses the city’s best known restaurant Arstiderna (The Four Seasons). Located under the cellar vaults, this restaurant serves Skane specialities like goose and eel and traditional festive meals of the season. It also houses one of the nation’s best stocked wine cellars.

As a contrast, head for the waterfront and the new trendy area of Vastra Hamnen (western harbour) and the organic ‘slow food’ eatery Salt och Brygga. It is located near the Turning Torso tower and apart from serving contemporary Scanian food it offers great views of the Oresund Bridge.

The hottest name on the Swedish gourmet scene right now is the young chef Niklas Ekstedt. Having worked with chefs like Ferran Adrai at El Bulli, Barcelona and for top restaurants in USA, his food is equally inspired by his Swedish grandmother. His restaurant Niklas is in the coastal town of Helsingborg, north of Malmo. The food at Restaurang Niklas is innovative and French-inspired and not infrequently with a touch of humour. Ekstedt prefers to cook the foods he finds inspiring and enjoyable, rather than what is trendy, though he certainly does use some of the most modern techniques, such as ‘foam’.

When in Skane, it is also worth discovering the traditional inns, some dating back hundreds of years. This is where you find the Swedish speciality the Smorgas-bord. In this area, eat it with the dark local bread Kavring, and maybe end the meal with a bite of Spettkaka, a giant meringue type cake baked on a skewer.

The journey back to Denmark can be a pleasant 20-minute ferry across from Helsingborg to Elsinore. Denmark is known the world over for its production of the three B’s: Beer, Bacon and Butter, which of course is still there but thee is so much more to Danish food.

Copenhagen is described as the Gastronomic Capital of Scandinavia and today it has no less than 11 Michelin star-studded restaurants to prove it.

The latest additions this year are Geranium, Kiin Kiin and Paustian.

Biodynamics, the organic and animal welfare are important factors in the kitchen of Restaurant Geranium. The meat, vegetables and dairy products
are treated with respect and care all the way from producer to the table. At Geranium only the best Danish products are used. With your meal you are mainly offered the choice of organic or biodynamic wines.

At Restaurant Kiin Kiin on Sankt Hans Torv (Square) in the district of Nørrebro, you are served Thai food at gourmet level. Here your taste buds
get to explore all the corners of modern Thai cooking with its wealth of specialities.

Paustian, the luxury furniture house, is practically overshadowed by its restaurant. This is where charismatic Bo Bech is at the helm with his unique blend of classical French gastronomy and his own unique experiments. Restaurant Paustian offers an exiting á la-carte menu, a lunch and a three course dinner menu. Choose from the classical Brillat-Savarin, the experimental Alchemist and the vegetarian Chlorofill.

Traditional dishes are still a favourite for the visiting gourmet. The Nyhavn canal area still houses more than 30 restaurants, many serving the traditional smorrebrod, rye bread heaped with delicacies like beef, duck and the inevitable herring always tasting just perfect, particularly served with a glass of…..probably the best lager in the world.

Bon Appétit and Welcome!

Flights from the UK are short and convenient and in less than 2 hours you can be there. SAS flies from London Heathrow and City Airports, Birmingham, Manchester and Aberdeen.


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The Restaurant Show Celebrates Its 20th Anniversary And Gives You 20 Special Reasons To Visit 6th- 8th October Earls Court 2

The Restaurant Show 2008 is celebrating its 20th year at the heart of the industry. To mark this fact there are 20 reasons to visit this years show which is set to inspire, showcasing innovation in all areas of the restaurant industry.

1. 20 Chefs for 20 years: See our top line-up of world-renowned chefs including Giorgio Locatelli, Atul Kochhar, Michael Caines and Rachel Green on The Stage where they will be demonstrating their culinary skills

2. The Competition Theatre: This will host some of the industries leading competitions including KNORR National Chef of the Year and the Barry Callebaut World Chocolate Masters

3. Chocolate lovers delight: Barry Callebaut’s World Chocolate Masters is the premier global event for chocolatiers, patissiers and pastry chefs. The search for the world’s greatest exponent of chocolate work begins now with a series of national selections to be held throughout all corners of the earth and ending with a World final in October 2009. The UK National pre-selection of the World Chocolate Masters will take place at The Restaurant Show in October 2008. The winner of the competition will receive the title of UK Chocolate Master and will represent Great Britain at the World Final. This year’s theme is ‘Haute Couture’

4. KNORR National Chef of the year competition: The search for the KNORR National Chef of the Year 2008 is officially underway. The biennial competition, run by the Craft Guild of Chefs in partnership with KNORR, is one of the most respected culinary challenges in the industry, acknowledging and rewarding the crème de la crème of today’s chef talent. The KNORR National Chef of the Year competition culminates in a live final held at The Restaurant Show 2008. Eight finalists will compete in this highly charged atmosphere for the coveted KNORR National Chef of the Year 2008 title and £10,000 prize, each creating a four-course meal over the space of four hours from a selection of ingredients provided in a mystery basket

5. Compass Group: Compass Group UK & Ireland is delighted to be returning to The Restaurant Show to hold its Junior and Senior, Compass Chef of the Year culinary competition. This highly contested event, showcasing the depth of culinary talent at Compass, will be held at The Restaurant Show on 8th October 2008

6. Restaurants galore: For the first time ever The Restaurant Show will be hosting 2 On-Site restaurants including One O One and Café Spice; the ultimate celebration of gourmet food. This will allow visitors the opportunity to sample signature dishes from the capital’s greatest chefs. With an array of tantalizing menus from an assortment of culinary traditions, visitors will be spoilt for choice

7. Highlights of the last 20 years: Discover how the industry has changed over the last 20 years and the major icons that remain strong. What have been the major turning points in the industry? Who have proven to be the pioneers of change? What has been the most legendary restaurant of the past 20 years?

8. Champagne Jacquart Premier Lounge: The perfect place to relax and sample the Champagne Jacquart range of Cuvées and an array of fine wines. This VIP lounge will enable Sommeliers and industry professionals to relax and network, away from the bustle of the show. The Champagne Jacquart Premier lounge is in association with Arena, Academy of Culinary Arts, Academy of Food & Wine, Restaurant Association and the BHA

9. The Food and Drink Match Theatre: Your chance to hear inspirational talks from leading Champagne, wine and beer sommeliers, cheese & olive oil experts. Educational, informative and inspirational, this feature also offers hourly sessions on how to taste and test for quality as well as the opportunity to match new and interesting combinations such as beer and chocolate to oysters and wine. Experts including Sommelier of the Year, Georoid Devaney, and Tate’s Head Sommelier Hamish Anderson, will be on hand to demonstrate how it’s done

10. The ICON Bar sponsored by Matthew Clark: a great place to enjoy a cocktail or two whilst listening to experts explain how to make your bar the place to be, with cocktail demonstrations, food & wine and even food & beer matching. Get advice and help on how to design the perfect wine list. The ICON bar is a must see feature for anyone in the hospitality industry where you can listen while a Master of Wine, a world renowned mixologist or a Belgium Beer Sommelier pass on their secrets of success. Your chance to rub shoulders with the UKs top industry professionals

11. Innovation: Innovation is a key theme running through this year’s Restaurant Show and there is no doubt that this is what visitors will find. Creating a unique selling point is key to success and experts are on hand to help you establish yours

12. Discovery Tasting: Hosted by the International Spirits Challenge, this is an integral part of the competition. The main focus of the tasting is to provide key players in the spirits trade the fantastic opportunity to taste spirits from producers seeking UK representation. The Discovery Tasting is a unique chance to explore, at a leisurely pace, different styles of spirit from producers the world over. Be amongst the first to discover a collection of international spirits waiting to be added to your portfolio

13. Discover ethnic food: This year’s Restaurant Show will educate visitors about the growing ethnic food culture in the UK. Indian food and its recent growth will take centre stage, alongside on-site restaurant Café Spice and renowned chef Atul Kochher

14. Champagne Jacquart Rising Star Awards: The eagerly anticipated awards will be launched at The Restaurant Show 2008. Who will be the next Rising Star?

15. Central Food Market: Centrepiece at The Restaurant Show, this is your chance to source some unique and interesting ingredients, speak to the people who produce them and learn how they can be used to add value to your menu

16. Panel debate: The Restaurant Show will host a topical and lively debate on the restaurant industry with some high profile guests. The debate will welcome visitors to put forward their questions to the panel of experts. Should restaurants be fined for not using seasonal produce? How are world food shortages going to affect the restaurant industry? Should critics be allowed in restaurants during the first few weeks of opening?

17. Over 350 major suppliers: Visitors will be able to discover the best suppliers available across all sectors: food, drink, equipment, interiors and business services. A great chance to catch up with your existing suppliers and meet some new ones

18. Network and meet new and old friends: The Restaurant Show provides the perfect place to catch up with old friends and meet some new contacts. Why have facebook when you can have the real thing!

19. Mood matters: Wine & music match. The Restaurant Show is interested to know what music matches which wine and is asking chefs to tell us their favourite food and music match – do you listen to Neil Diamond whilst sipping a Prosecco or Pavarotti whilst drinking a classic Barolo?

20. In the words of Tom Aikens: ‘The Restaurant Show is a fantastic event, showcasing the very different aspects of restaurants and catering’

Talented chefs from six of St Austell Brewery’s pubs from across the county came together last week to compete in the Brewery’s ‘Dessert Competition’, sponsored by Chaffins. Challenged to come up with the perfect dessert, the six chefs battled it out to be crowned King or Queen of the most delicious dessert.

Taking up the challenge were Dan Chapman from The Badger Inn in Lelant, Michelle Doyle from the Pedn Olva Hotel in St Ives, Sam Connor from the Fox and Hounds in Comford, Matt Chesterfield from The Sharksfin in Mevagissey, Gareth Paget from The Rashleigh Arms in Charlestown and Simon Wessels from The Copley Arms in Hessenford.

All of the chefs took to their stations at Cornwall College’s training kitchen at 13:00 on Wednesday 11th June and prepared to do battle with their fellow chefs in a bid to wow the waiting judges.

The judges had the daunting task of sampling each of the delicious desserts, casting their votes on the use of local produce, craft skills, hygiene, presentation and of course the taste. The six perfect puddings were:

Cornish strawberry and rhubarb meringue pots, with almonds and double chocolate biscotti by Dan Chapman
• A Strawberry Cider and Seasonal Fruit Jelly with a Raspberry Balsamic Ice Cream by Michelle Doyle

Rich soft centred chocolate sponge with new season strawberries and home made vanilla ice cream by Sam Connor
Hot chocolate fondant served with homemade Cornish clotted cream and blossom honey ice cream and almond and orange snaps by Matt Chesterfield
Dark chocolate marquise, mille feuille of cinnamon tuille biscuit and raspberries by Gareth Paget
Ruby plum mousse with butter shortbread by Simon Wessels

The competing chefs had one and a half hours to prepare their signature dessert and present it to the waiting panel of judges. All vying for first place and their chance to be recognised as best dessert chef around, the chefs pulled out all the stops and created six spectacular desserts all bursting with flavour.

Paul Drye, Catering Development Manager at St Austell Brewery organised the event and said it was the perfect way for pub chefs to show what they can do, he said: “By entering this competition all of the chefs have shown their outstanding skills and creativity. Desserts are so important and it’s often the part of the meal that people remember the most, therefore it’s the perfect opportunity to wow customers and serve puds to be proud of.

“The standard of cooking was superb, with Cornish ingredients very much in evidence. From locally grown soft fruits to cream butter and eggs, it’s plain to see that these chefs draw their inspiration from using the freshest seasonal local ingredients.”

After much consideration and deliberation the judges cast their votes.

First prize was awarded to Gareth Paget from The Rashleigh Arms in Charlestown, for his Dark chocolate marquise, mille feuille of cinnamon tuille biscuit and raspberries. The judges were all impressed with the dessert and unanimously voted it in at first place. Paul Drye commented: “The winning chef first impressed the judges with his organised methodical approach and excellent craft skills, but it was the visual spectacle of the finish dish and the amazing flavours and textures that finally clinched first place for Gareth Paget.”

Gareth Paget was delighted with the success of his dessert, he said: “the judges were all extremely complementary about my dessert and I’m really pleased that they all enjoyed it. I worked hard to create something that stood out and used the best local produce available. It’s a great accolade and I hope that the lure of delicious desserts will encourage even more people to The Rashleigh Arms to sample it for themselves.”

Taking a very respectable second place was Sam Connor from the Fox and Hounds in Comford with her tempting Rich soft centred chocolate sponge with new season strawberries and home made vanilla ice cream. Coming in third with her delicious Strawberry Cider and Seasonal Fruit Jelly with a Raspberry Balsamic Ice Cream was Michelle Doyle from the Pedn Olva Hotel in St Ives.

As well as walking away the champion dessert chef, Gareth Paget will be flying high with a one hour flying lesson and a bottle of Camel Valley Brut to celebrate. In second place Sam Connor will be the flashiest chef in Comford with her band new Porsche type 301… chef’s knife. And Michelle Doyle will be inspired by some of the UK’s best chefs including Heston Blumenthal and Gordon Ramsay with her third place prize of a selection of cookery books.

Stephen Brown, Managing Director of Chaffins sponsored the event and was encouraged by the quality of desserts presented, he said: “This competition was a great opportunity for local pub chefs to show off their creative dessert making skills. I’m delighted that we have so many talented chefs working in pubs across the county producing outstanding quality desserts.”

Paul Drye concluded: “This has been a fantastic competition and we hope to make this a regular event. My thanks go out to all of the chefs who took park, the judges for lending there taste buds and jeopardising their waistlines, Cornwall College, Camborne for kindly hosting the event and of course Chaffins for their kind sponsorship.”

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Beautifully set in Canary Wharf on West India Quay’s waterside, 1802 bar, lounge & dining is located in a converted Grade I listed warehouse originally built in 1802 to store rum and sugar from the West Indies.

On 5 July 2008, 1802 will be hosting its Summer Soul Party, with live music, DJs, BBQ, cocktails and activities for the kids. The event is free to attend.

Doors will open at 12pm with our special soul food BBQ accompanied by Buffalo Trace cocktails Cherry Smash and Buffalo & Ginger. Live soul music on the quayside from 1pm to 8pm will include: from Jazz Diaspora ‘Soul Liberation Funk’ regular at Camden Jazz Café; and The Bryan Edwards Quartet.

From 8pm till late the DJs will play the night away inside 1802 including DJ Raw from House of Rhythm with live percussion; 1802 regular and DJ on soulradio.uk.com – DJ Sugaray; and from ssradiouk.com – Victor P.

1802 Soul Summer Party is proudly sponsored by Buffalo Trace and Estrella Damm.

Buffalo Trace is the essential Kentucky bourbon for soulful BBQ’s and live music events this summer. Crafted in the time-honoured tradition from the finest corn, rye and barley the mutli-award winning whiskey is aged for a minimum of 8 years in oak giving a full, authentic flavour. Enjoy straight, with ice or in summer cocktails.

Estrella Damm, 'the beer of Barcelona', pronounced “Es – tre – ya Damm” was founded in 1876 and remains the only beer brewed and imported from this contemporary Catalan city of cool. Estrella Damm brings to the UK the taste of the summer from this vibrant city by the Mediterranean Sea.

A Michelin Guide to eating on a budget Michelin Director Jean-Luc Naret speaks with Kelsey Hubbard about how to dine at Michelin-star venues on a budget. He gives consumers facing rising travel and food costs tips on finding the best deals.

See video and make comment ...

Liquidity Waterfront Restaurant at Rozelle Bay Marina is a dedicated functions centre after eight years of accolades as a restaurant and function centre.

Known for its stunning waterfront views and award winning food, liquidity has long been the ‘place to be’ in the inner-west. It will continue to operate as a premium function space until March 2009, hosting functions, weddings and corporate events.

Major re-development work around the waterfront, initiated by NSW Maritime, has driven the change to a function centre. The Rozelle Bay precinct redevelopment project will move into full construction mode this winter and the restaurant has been given notice to vacate by March 2009 for completion of the project.

Liquidity’s owners and managers want to maintain the respect of the restaurant’s loyal and supportive customers by not having diners inconvenienced by dust and noise during the initial construction phase.

“Rather than inconvenience our customers with building works and excess construction noise during Monday – Friday daytime, we have made the difficult decision to close the restaurant” said Rodger Powell, CEO of Australian International Hospitality (AIH) Group, who own and operate liquidity. “We are pleased that we can continue to serve the needs of our functions clients and will operate liquidity as an exclusive, dedicated function and events location for the duration of our contract.”

‘liquidity has been famed not only for its cuisine, but also its peaceful waterside ambience- so we felt it was most appropriate to go out on a swan-song, so to speak” he added.

Swan-song indeed, after liquidity’s autumn series – a three month programme of entertainment- concluded on May 28, with acclaimed Brisbane chef, Philip Johnson as guest chef for the Sydney launch of his new book, Decadence.

“AIH Group will certainly be making the most of liquidity’s great hospitality talent and all liquidity’s staff will be retained and relocated within the Group to the benefit of our other venues” said Powell.

Since last summer there has been a new highlight on Istanbul’s restaurant scene. This is the exclusive Gaja Roof Restaurant at the Swissôtel The Bosphorus, Istanbul. After a two year modification costing about two million Euros, the Gaja Roof Restaurant on the roof terrace of the Leading Hotels of the World reopened last year.

The restaurant has developed into a hotspot on Istanbul’s restaurant scene. Here on the 16th floor of the hotel, you can enjoy the creative cuisine of star chef Dominic Jack, against a magnificent, unique backdrop, which includes a view of the Bosphorus. The Scotsman was previously Deputy Head Chef at the three star Parisian restaurant “Taillevent”. The restaurant’s modern menu offers a varied selection, including the classic goose liver terrine, organic chicken, and unusual dishes, such as a seafood lasagne. The menu is complemented by a fine wine list, which offers a selection of more than 119 wines. You can find wines from top wine-growing districts and renowned vineyards, such as Château Latour, Château Petrus, Louis Latour, Angelo Gaja, Sassicaia, Opus One and Almaviva.

The counterpart to the Gaja Roof Restaurant is the Gaja Restaurant inside the Swissôtel The Bosphorus, Istanbul. The Gaja Restaurant was designed by the renowned Turkish interior designer Sinan Kafadar. The modern and minimalist design of the restaurant is only surpassed by the absolutely magnificent view over the Bosphorus. Here guests can also enjoy the cooking skills of Dominic Jack.

The Swissôtel The Bosphorus, Istanbul is on the European side of the city and lies in a beautiful park, which is part of the former sultan’s palace, the Dolmabahce Palace.

Reservations for the Swissôtel The Bosphorus in Istanbul can be made on http://www.swissotel.com or directly in the hotel.

The newly refurbished Leeds Corn Exchange has announced today that Yorkshire’s most celebrated chef of our current generation and nationally acclaimed food ‘creator’, Anthony Flinn, is to open a significant and exciting new restaurant and food retail offer within the iconic building.

Following the recent announcement that Leeds’ most historic landmark building was to be re-launched as a food destination, Anthony saw a unique opportunity and moved quickly to secure the entire ground floor piazza area for his £1 million venture.

‘The Piazza by Anthony’ aims to deliver a new concept that will serve a much more diverse customer profile. The menu will cater for all tastes from coffee and sandwiches through to a full al a carte menu. It will include a 125 seat brasserie situated in the central open expanse together with a more casual café - ideal for quick lunches. A new bar lounge will feature with contemporary glass curtain walling that will also showcase the kitchen and serving areas.

Occupying a huge 13,200 sq ft area The Piazza by Anthony will also feature a series of retail shops where customers can purchase hand made breads, chocolates and cakes as well as self made measures of aromas - something that Anthony expects will also appeal to other local chefs. Each of these retail units will also serve the Brasserie – a unique concept where Anthony’s businesses can support each other and produce the freshest daily produce for on site consumption or take away.

In addition, Anthony has confirmed that he plans to open a private lounge that can be used for exclusive masterclasses and other private events. Further space remains secured for exciting additions in the future.

Anthony Flinn has been hailed a genius by some of the UK’s most respected critics and applauded by the national media for his creativity and unusual style of molecular gastronomy that creates outstanding dishes. Anthony graduated from Huddersfield Technical College and was the first, and until now, the only Englishman on the payroll at the world famous three Michelin Star El Bulli restaurant in Spain, voted the worlds best restaurant for four out of the last five years. At just 28 he has already made a much bigger impact on the British restaurant industry than his peers Marco Pierre White and Gordon Ramsay did in their early careers, and with his recent appearance on this year’s BBC Great British Menu he has only just begun. Despite this rising stardom Anthony remains grounded to his role as a working chef.

Anthony comments, “Over the last four years we have built up a successful and highly respected operation in Leeds under the Anthony’s brand. Anthony’s Restaurant on Boar Lane, Anthony’s at Flannels and Anthony’s Patisserie in the Victoria Quarter have all been borne out of our commitment to bring a passion for modern British food to Leeds and push as many culinary boundaries as possible, creating new and exciting textures and flavours with the highest quality in local produce. My own obsession with maintaining a ‘hands on’ presence is what differentiates us and we are committed only to deliver excellence in all that we do.

“To have the opportunity to expand our proposition to a much wider audience at Leeds Corn Exchange is an exceptional opportunity indeed and our biggest challenge by far. The Piazza at Anthony will offer a much more casual dining experience, but without compromise in quality. Leeds Corn Exchange is a fantastic building, firmly in the hearts of the people of Yorkshire who want to see it utilised in a way it deserves. We believe that the new food concept at Leeds Corn Exchange will serve great demand in Leeds and compete with fine food destinations in other leading cities across the country.”

Richard Saul, Asset Manager at Threadneedle Investments that manages the property for leaseholder Zurich Assurance adds, “We are delighted to have secured The Piazza by Anthony as the anchor tenant at Leeds Corn Exchange. We have always set out to revitalise Leeds most treasured building with a unique new retail offer that can be sustained in the long term. This agreement with Anthony’s not only supports that but also delivers against our commitment to secure successful local and national operators with individuality and flair.”

Nestled on an inconspicuous street corner equidistant to trendy Marylebone High Street and bustling Edgware Road, Occo Restaurant and Bar is a stunning venue that successfully transports the style, flavours and culture of native Morocco to London. Sam Ahmimed, the establishment’s proprietor, hails from the city of Tangier, a place renowned for it’s international connections and colourful past; “the city served as a playground for eccentric millionaires, a meeting place for secret agents, artists and crooks, and a mecca for speculators and gamblers, an Eldorado for the fun-loving ‘Haute Volée’ (high fliers)" . Crooks and gamblers aside, this description could apply equally well to Occo in the present day as the capital’s beautiful crowd rub shoulders with locals in a truly authentic Moroccan setting that has earned it a reputation as ‘Momo’s only real competitor in London’.

Arranged over several levels, the venue is comprised of four separate spaces, each with its own unique style, décor, lighting and atmosphere. The ground floor accommodates the main restaurant and bar area, along with the secret space of the Boudoir – an opulently furnished room with dim lighting and padded walls. The conservatory is located on a half level between the ground floor and the basement, and is an oasis of light during the day, and an intimate private dining area by evening. The basement is home to Mim: a comfortable subterranean candle lit space featuring a private entrance, dedicated bar, low sofas and DJ decks. With a total capacity of 250, there is a space at Occo to suit every occasion, budget, taste and requirement.

The design scheme attempts to convey the philosophy behind the food on offer at Occo – authentic, but contemporary Moroccan. The materials, colours, lighting and fabrics all adhere to a North African theme and indeed the majority of the fixtures, furnishings and décor were sourced and imported directly from Morocco. The head chef is Ahmed Hamidi; a Moroccan native who takes pride in drawing culinary inspiration from his homeland and sourcing the majority of his herb and spice supplies from Marrakech. Hamidi is responsible for masterminding the venue’s popular lunch, dinner, tapas and brunch menus which retain a strong Moroccan emphasis jazzed up with a modern twist. The high quality food on offer is complemented by an excellent cocktail list and an extensive list of Moroccan, new world and international wines.

Main Bar/ Dining Room
On the ground floor is the main bar and restaurant area; a bright, airy and modern space flanked by windows on two sides and serving an innovative cocktail menu and selection of light tapas dishes. A curved copper plated wall separates the bar area from the restaurant, while the handmade serving counter is comprised of highly filed and polished bone fragments, inlaid in silver to create an unusual mosaic effect. The central feature of this room is the dramatic ceiling lights, which are suspended from one central point – echoing the lines and style of a traditional Moroccan tent. In summer diners can enjoy Al Fresco drinks and dining, thanks to the venue’s plentiful supply of pavement tables.

Boudoir
In a secluded corner of the main bar area lies the opulent boudoir (known also as the red room). This is a smaller, more private space adorned with red padded walls, low level seating, an abundance of scattered cushions and a view out over the conservatory area – ideal for people watching. The Boudoir provides the perfect hideaway for an intimate drink or private functions and holds up to 25 people.

Conservatory
Located on a half level between the ground floor and the basement, the Conservatory is a perfectly formed private dining area which is flooded with natural light during the day and candle lit by night. Ultimately this is a peaceful and tranquil space, inspired by the Moroccan courtyard. Decorated in muted shades, the space features an array of padded banquet style seating and chairs along with scattered cushions for lounging on.

Mim
Nestled in the basement of Occo, Mim is a miniature club space and an exotic candle lit den which can accommodate up to 50 people. Decorated in rich purples, the space provides guests with their own separate entrance from the street, private bar and low level sofas. The atmospheric lighting and scatter cushions make this the ideal after dark retreat; sit back with a cocktail and let the distinctly Moroccan vibe wash over you.

Cocktails
Highlights from the cocktail list include the legendary Moore Bubbly – a tantalising blend of fresh lime juice, passion fruit and elderflower cordial topped with champagne and served long. The enduringly popular Moroccan Rose is a unique blend of Wyborowa rose, triple sec, fresh lime, pomegranate juice and seeds. The perfect nightcap comes in the form of the Moroccan milkshake – a heavenly mix of baileys, kahlua and butterscotch schnapps shaken lightly with milk and cream.

Tapas
Key dishes from the tapas menu include shrimp, sardine and tuna fritters with a little chilli, deep fried and served with a garlic and parsley yoghurt dip. Another popular choice is the Beef kefta skewers served with flat bread, hummus, Moroccan salad with radish, pickled cucumber and onion.

A La Carte
Favourites from among the appetisers include pigeon, prune and almond cigars with a pomegranate olive oil and honey dipping sauce. Also Chermoula marinated crab cakes, served with a small herb salad and caper aioli. Specialities among the mains include Roast marinated duck breast with honey, coriander and ginger, served with mango, mouli, dates and pomegranate julienne salsa salad. Also popular is the traditional Chicken tangine with reserved lemon and green olives, served with sauté harissa baby new potatoes. Seafood fans will appreciate the Swordfish steak served with avocado, sun blush tomato and chickpea salad, served with an olive oil and parsley vinaigrette.

Express Lunch
Vegetarians will appreciate the risotto flavoured with thyme, tumeric and grated pumpkin, served with roasted baby carrots, courgettes and asparagus, topped with shaved parmesan and pistachios. Also a hit is the Sesame coated tuna fillet, lightly chargrilled and served with fresh mint and pumpkin couscous, tomato salsa and toasted pumpkin seeds. Looking for a quick and popular bite? Try the cracked pepper and coriander seed marinated minute steak, served on toasted Moroccan bread with harissa mayonnaise, fresh tomato chutney and paprika new potato chips.