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Nigel Platts-Martin
The Square was a London fine dining restaurant, opened on 13 December 1991 in St James's. Since its opening, it had been co-owned by chef Phil Howard (chef), Phil Howard and wine expert Nigel Platts-Martin. It also earned its first Michelin star in 1994 and retained it from then on. After relocating to Mayfair in February 1997, The Square won a second Michelin star in 1998, which it retained until 2016, the same year when Howard and Platts-Martin sold the restaurant to a company held by Marlon Abela. It regained its first Michelin star in 2017. It closed on 31 January 2020, causing the restaurant to lose its star the following year. Background Former Oxford University, Oxford-educated lawyer Nigel Platts-Martin and chef Marco Pierre White, co-owners of Harveys (restaurant), Harveys, planned to establish a second restaurant in West End of London, West End. Platts-Martin and White's partnership of the project fell through. Also accessible via ProQuest; document no. 222761903. Further ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
St James's
St James's is a central district in the City of Westminster, London, forming part of the West End. In the 17th century the area developed as a residential location for the British aristocracy, and around the 19th century was the focus of the development of gentlemen's clubs. Once part of the parish of St Martin in the Fields, much of it formed the parish of St James from 1685 to 1922. Since the Second World War the area has transitioned from residential to commercial use. St James's is bounded to the north by Piccadilly and Mayfair, to the west by Green Park, to the south by The Mall bounding St. James's Park, and to the east by Haymarket. History Toponymy The area's name is derived from the dedication of a 12th-century leper hospital to Saint James the Less. The hospital site is now occupied by St James's Palace. The area became known as "Clubland" because of the historic presence of gentlemen's clubs. The section of Regent Street (colloquially known as 'Lower Regent S ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
University Of Kent
, motto_lang = , mottoeng = Literal translation: 'Whom to serve is to reign'(Book of Common Prayer translation: 'whose service is perfect freedom')Graham Martin, ''From Vision to Reality: the Making of the University of Kent at Canterbury'' (University of Kent at Canterbury, 1990) page 36 As Martin notes "Our former Information Officer has ventured the opinion that Thomas Cranmer, Cranmer would not have got very high marks had this phrase appeared in an General Certificate of Education#O-level, O-Level Latin paper!" , top_free_label = , top_free = , type = Public university, Public , established = , closed = , founder = , parent = , affiliation = , affiliations = Universities UKSGroup European Universities' NetworkEuropean University Association, EUAAssociation of Commonwealth Universities, ACUEastern ARCUniversities at Medway , religious_affiliation = , academic_affiliation = , endowment = Pound sterling, £5.528 million (2018) , budget = , officer_i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Blaufränkisch
Blaufränkisch (German for ''blue Frankish'') is a dark-skinned variety of grape used for red wine. and California, DNA profiling has shown that Blaufränkisch is a cross between Gouais blanc (Weißer Heunisch; male parent) and Blaue Zimmettraube (female parent; the offspring of Blauer Gänsfüsser). Historical sources of grapevine classification have provided very solid evidence that the geographic area of origin of the variety is Lower Styria (today Slovenian Styria). For a long time before the application of DNA analysis, Blaufränkisch was erroneously thought to be a clone of the Gamay grape variety, due to certain similarities in morphology and possibly due to its name ''Gamé'' in Bulgaria. The German name Lemberger derives from the fact that it was imported to Germany in the 19th century from Lemberg in Lower Styria in present-day Slovenia and then in the Austro-Hungarian Empire. An 1877 export of ''Lembergerreben'' to Germany has been recorded. The almost identical na ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tuna
A tuna is a saltwater fish that belongs to the tribe Thunnini, a subgrouping of the Scombridae (mackerel) family. The Thunnini comprise 15 species across five genera, the sizes of which vary greatly, ranging from the bullet tuna (max length: , weight: ) up to the Atlantic bluefin tuna (max length: , weight: ), which averages and is believed to live up to 50 years. Tuna, opah and mackerel sharks are the only species of fish that can maintain a body temperature higher than that of the surrounding water. An active and agile predator, the tuna has a sleek, streamlined body, and is among the fastest-swimming pelagic fish – the yellowfin tuna, for example, is capable of speeds of up to . Greatly inflated speeds can be found in early scientific reports and are still widely reported in the popular literature. Found in warm seas, the tuna is commercially fished extensively as a food fish, and is popular as a bluewater game fish. As a result of overfishing, some tuna species, s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Searing
Searing (or pan searing) is a technique used in grilling, baking, braising, roasting, sautéing, etc., in which the surface of the food (usually meat such as beef, poultry, pork, seafood) is cooked at high temperature until a browned crust forms. Similar techniques, browning and blackening, are typically used to sear all sides of a particular piece of meat, fish, poultry, etc. before finishing it in the oven. To obtain the desired brown or black crust, the meat surface must exceed , so searing requires the meat surface be free of water, which boils at around . Although often said to "lock in the moisture" or "seal in the juices", in fact, searing results in a greater loss of moisture than cooking to the same internal temperature without searing. Page 161, "The Searing Question". Nonetheless, it remains an essential technique in cooking meat for several reasons: *The browning creates desirable flavors through the Maillard reaction. *The appearance of the food is usually impr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Entrée
An entrée (, ; ) in modern French table service and that of much of the English-speaking world (apart from the United States and parts of Canada) is a dish served before the main course of a meal. Outside North America, it is generally synonymous with the terms '' hors d'oeuvre'', appetizer, or starter. It may be the first dish served, or it may follow a soup or other small dish or dishes. In the United States and parts of Canada, the term ''entrée'' refers to the main dish or the only dish of a meal. Early use of the term The word ''entrée'' as a culinary term first appears in print around 1536, in the ''Petit traicté auquel verrez la maniere de faire cuisine'', in a collection of menus at the end of the book. There, the first stage of each meal is called the ''entree de table'' (entrance to the table); the second stage consists of '' potaiges'' (foods boiled or simmered "in pots"); the third consists of one or more ''services de rost'' (meat or fowl "roasted" in dry hea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Topiary
Topiary is the horticultural practice of training perennial plants by clipping the foliage and twigs of trees, shrubs and subshrubs to develop and maintain clearly defined shapes, whether geometric or fanciful. The term also refers to plants which have been shaped in this way. As an art form it is a type of living sculpture. The word derives from the Latin word for an ornamental landscape gardener, ''topiarius'', a creator of ''topia'' or "places", a Greek word that Romans also applied to fictive indoor landscapes executed in fresco. The plants used in topiary are evergreen, mostly woody, have small leaves or needles, produce dense foliage, and have compact and/or columnar (e.g., fastigiate) growth habits. Common species chosen for topiary include cultivars of European box (''Buxus sempervirens''), arborvitae (''Thuja'' species), bay laurel (''Laurus nobilis''), holly (''Ilex'' species), myrtle (''Eugenia'' or '' Myrtus'' species), yew (''Taxus'' species), and privet (''Ligu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The New York Times
''The New York Times'' (''the Times'', ''NYT'', or the Gray Lady) is a daily newspaper based in New York City with a worldwide readership reported in 2020 to comprise a declining 840,000 paid print subscribers, and a growing 6 million paid digital subscribers. It also is a producer of popular podcasts such as '' The Daily''. Founded in 1851 by Henry Jarvis Raymond and George Jones, it was initially published by Raymond, Jones & Company. The ''Times'' has won 132 Pulitzer Prizes, the most of any newspaper, and has long been regarded as a national " newspaper of record". For print it is ranked 18th in the world by circulation and 3rd in the U.S. The paper is owned by the New York Times Company, which is publicly traded. It has been governed by the Sulzberger family since 1896, through a dual-class share structure after its shares became publicly traded. A. G. Sulzberger, the paper's publisher and the company's chairman, is the fifth generation of the family to head the pa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Interior Design
Interior design is the art and science of enhancing the interior of a building to achieve a healthier and more aesthetically pleasing environment for the people using the space. An interior designer is someone who plans, researches, coordinates, and manages such enhancement projects. Interior design is a multifaceted profession that includes conceptual development, space planning, site inspections, programming, research, communicating with the stakeholders of a project, construction management, and execution of the design. History and current terms In the past, interiors were put together instinctively as a part of the process of building.Pile, J., 2003, Interior Design, 3rd edn, Pearson, New Jersey, USA The profession of interior design has been a consequence of the development of society and the complex architecture that has resulted from the development of industrial processes. The pursuit of effective use of space, user well-being and functional design has contributed ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jonathan Meades
Jonathan Turner Meades (born 21 January 1947) is an English writer and film-maker, primarily on the subjects of place, culture, architecture and food. His work spans journalism, fiction, essays, memoir and over fifty highly idiosyncratic television films, and has been described as "brainy, scabrous, mischievous," "iconoclastic" and possessed of "a polymathic breadth of knowledge and truly caustic wit". His latest book, an anthology of uncollected writing from 1988 to 2020 titled ''Pedro and Ricky Come Again,'' was published by Unbound (publisher), Unbound in March 2021 and is the sequel to ''Peter Knows What Dick Likes''. His most recent film, ''Francisco Franco, Franco Building with Jonathan Meades'', aired on BBC Four in August 2019 and is the fourth instalment in a series on the architectural legacy of 20th-century European dictators. He has described himself as a "cardinal of atheism" and is both an Honorary Associate of the National Secular Society and a Patron of Humani ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Head Chef
A chef de cuisine (, French for ''head of kitchen'') or head chef is a chef that leads and manages the kitchen and chefs of a restaurant or hotel. A chef patron (feminine form ''chef patronne'') (French for ''boss chef'') or executive chef is a chef that owns and/or manages restaurants and their staffs (e.g. head chefs). Function The chef de cuisine is in charge of all activities related to the kitchen, which usually includes creating menus, managing kitchen staff, ordering and purchasing stock and equipment, plating design, enforces nutrition, safety, and sanitation, and ensuring the quality of the meals that are served in the restaurant. Chef de cuisine is the traditional French term, meaning "chief of the kitchen" or "kitchen manager", from which the English word chef is derived. Head chef is often used to designate someone with the same duties as an executive chef but, in larger restaurants there is usually someone in charge of a head chef such a general manager, who m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
St James's Square
St James's Square is the only square in the St James's district of the City of Westminster and is a garden square. It has predominantly Georgian and Neo-Georgian architecture. For its first two hundred or so years it was one of the three or four most fashionable residential streets in London. It now has headquarters of a number of well-known businesses, including BP and Rio Tinto Group; four private members' clubs, the East India Club, the Naval and Military Club, the Canning Club, and the Army and Navy Club; the High Commission of Cyprus; the London Library; and global think tank and peace-promoter Chatham House. A main feature is a high, stone-plinthed equestrian statue of William III erected in 1808. History In 1662 Charles II extended a lease over the 45 acres of Pall Mall (St James's) Field held by Henry Jermyn, 1st Earl of St Albans, to 1720 and soon afterwards the earl began to lay out the property for development. The earl petitioned the king that the class of occ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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