The GQ 2021 Food and Drink Award winners: Michelin-starred Davies and Brook is voted best restaurant while celeb-haunt Scotts gets best overall experience
- One Michelin-starred restaurant Davies And Brook picked up the best award
- Dukes, the go-to bar for Mayfair’s social elite, was praised for being the best bar
- Hosted by presenter and journalist Claudia Winkleman, the GQ Food & Drink Awards celebrated the very best of the British food and drink industry
A Michelin-starred London restaurant and a cosy village pub are among the winners to the GQ 2021 Food & Drink awards.
Dukes Bar, the go-to place to Mayfair’s social elite for more than sixty years, won the best bar award at the seventh annual awards last night, which took place this week at Nobu Hotel Portman Square.
Meanwhile, Davies And Brook, which is run by three Michelin-starred chef Daniel Humm picked up the best restaurant gong and 30-year-old chef Santiago Lastra, dubbed a pioneer of modern Mexican cuisine, was named the best chef.
Hosted by presenter and journalist Claudia Winkleman, the GQ Food & Drink Awards celebrated the very best of the British food and drink industry.
They dubbed The Pig At Harlyn Bay, Cornwall the best hotel in the UK and The Olive Branch in Rutland, the number one pub.
Each of the 15 outstanding winners were presented with an engraved Waterford Crystal ice bucket and chosen by a panel of expert judges consisting of highly acclaimed chefs, esteemed writers and a seasoned eater or two including; Alexei Rosin, Oliver Peyton, Skye Gyngell, Ravinder Bhogal, Agostino Perrone, James Cochran, Honey Spencer, Rose Murray and Dylan Jones.
Full coverage of the seventh annual GQ Food & Drink Awards will be in the August issue of British GQ, on newsstands and available for digital download from Friday 9th July.
The winners of the 2021 GQ Food & Drinks Awards are:
BEST RESTAURANT
Davies And Brook
Davies And Brook, pictured, won best restaurant. The judges called it ‘a total gamechanger’
The opening of Davies And Brook ‘was a homecoming for three Michelin-starred chef Daniel Humm’ GQ say.
The cook started off in Claridges’ kitchen aged 15, and has returned more than 25 years later.
On the menu is the likes of Imperial Osietra caviar with corn, bonito and English muffin as well as black cod roasted with turnip, savoy cabbage and miso.
WHAT THE JUDGES SAID:’A total game changer,’ says Agostino Perrone. As for James Cochran? He simply said, ‘Dear Lord, that chicken…’ High praise indeed from the man who put fried chicken back on the map.
BEST BAR
Dukes Bar
The go-to place to Mayfair’s social elite for more than sixty years, Dukes is now run by Alessandro Palazzi, who GQ call one of London’s most venerated bartenders.
Famed for their Martini, it is the place Ian Fleming decided James Bond would have his tipples shaken not stirred.
But their menu is much richer than he classic cocktail, and includes the likes of ‘Tiger Tanaka’ (a vodka-based tipple laced with ginger and orange) and the herbaceous ‘Room 39’
The go-to place to Mayfair’s social elite for more than sixty years, Dukes is now run by Alessandro Palazzi, who GQ call one of London’s most venerated bartenders.
WHAT THE JUDGES SAID: ‘It’s one place I return to time and time again,’ says Skye Gyngell, while Honey Spencer described the ‘timeless venue’ as the ‘perfect tonic to the woes of the world’.
BEST INTERIOR
Kolamba
Completed by London-based interior experts Studio Fils, the Kingly street Sri Lankan restaurant is filled with soft, natural textures and neutral palettes.
Also included is linen-piped leather banquettes, woven pendants and bespoke batik artworks add a softness to rustic sawn-wood screens and polished concrete walls, according to GQ.
Completed by London-based interior experts Studio Fils, the Kingly street Sri Lankan restaurant is filled with soft, natural textures and neutral palettes.
WHAT THE JUDGES SAID: ‘The space feels fresh and authentic, much like the dishes leaving the kitchen,’ says Dylan Jones.
BEST FRONT OF HOUSE
Richie Corrigan at Daffodil Mulligan
Born into the industry, Richie Corrigan is the son of Irish restaurateur Richard Corrigan, known for running some of London’s best seafood venues.
Born into the industry, Richie Corrigan is the son of Irish restaurateur Richard Corrigan, known for running some of London’s best seafood venues.
WHAT THE JUDGES SAID: ‘It’s almost as though the spirit of good fun runs through him,’ says Cochran. And Rose Murray adds, ‘Corrigan provides the kind of hosting that makes you want to linger long beyond the clearing of plates.’ If there’s higher praise for a front of house, we’re yet to hear it.
SUSTAINABILITY AWARD
Natoora
Now in it’s 17th year, Natoora started as an online farmers’ market with a mission to replace a broken food system with a seasonal and sustainable alternative.
It now operates in London, New York and Paris, it can still cite the seed, soil and season of each product it stocks.
Now in it’s 17th year, Natoora started as an online farmers’ market with a mission to replace a broken food system with a seasonal and sustainable alternative.
WHAT THE JUDGES SAID: ‘This platform makes sustainable consumerism accessible,’ says Ravinder Bhogal. ‘If more businesses took a full-spectrum approach, we would witness a real revolution.’
BEST BREAKTHROUGH
Ravneet Gill
Perhaps best known for presenting Junior Bake Off, Ravneet Gill mastered her craft in the pastry sections of St John, Llewelyn’s and Wild By Tart.
She then set up Countertalk, a networking and recruitment platform for the hospitality industry, in 2018, followed by a successful bakery school and pop-up, Puff, in 2019.
Perhaps best known for presenting Junior Bake Off, Ravneet Gill mastered her craft in the pastry sections of St John, Llewelyn’s and Wild By Tart. She then set up Countertalk, a networking and recruitment platform for the hospitality industry, in 2018, followed by a successful bakery school and pop-up, Puff, in 2019.
WHAT THE JUDGES SAID: ‘She’s a powerhouse. Her dedication to breaking down barriers is a force, but her humility makes her all the more powerful,’ says Cochran. Bhogal agrees, adding, ‘Hard-working, energetic, entrepreneurial… Gill has all the makings of a true leader.’ Is this 2021’s star baker? You could certainly say so.
BEST HOTEL
The Pig At Harlyn Ba: A new opening on the Cornish coast, the hotel is in a 15th Century manor.
The Pig At Harlyn Bay
A new opening on the Cornish coast, the hotel is in a 15th Century manor.
WHAT THE JUDGES SAID: ‘Once again, the Hutsons [Robin and Judy] have struck the perfect balance between laid-back and luxurious.’
BEST CHEF
Santiago Lastra at Kol
Santiago Lastra is a pioneer of modern Mexican cuisine, GQ say. The 30-year-old proved his worth through the sellout success of Noma, Tulum, and is now making waves at his first solo project Kol.
Santiago Lastra is a pioneer of modern Mexican cuisine, GQ say.
The 30-year-old proved his worth through the sellout success of Noma, Tulum, and is now making waves at his first solo project Kol.
It’s not your typical Mexican cuisine, there are no limes or avocados to be found on the menu; instead it uses the classic flavours with British produce.
WHAT THE JUDGES SAID: ‘His passion for provenance and limitless creativity is inspiring,’ says Spencer. ‘Eating here is an education – Lastra’s cooking tells a story of regionality that reaches well beyond tacos and tortillas,’ adds Bhogal.
VEUVE CLICQUOT INNOVATOR:
Charlie Mellor for Big Night
When the Covid closed restaurants and forced them to to pivot to at-home delivery system, Chalie Mellor (right) created the Big Night which delivers culinary experiences from top restaurants in the UK.
When the Covid closed restaurants and forced them to to pivot to at-home delivery system, Chalie Mellor created the Big Night which delivers culinary experiences from top restaurants in the UK.
WHAT THE JUDGES SAID: ‘Mellor has the makings of a true innovator,’ says Gyngell. ‘He had the grit to compete with the big players. In doing so, he created a lifeline for the restaurant community, just when they needed it the most.’
BEST OVERALL EXPERIENCE
Scott’s
A famed London restaurant was once a mere oyster warehouse, and is now known as the stage for Britain’s finest seafood.
GQ praised its central marble bar, ‘glistening with everything from Dublin Bay prawns to Isle Of Barra oysters on ice’.
The magazine added it ‘appears like a mirage after this past year’.
A famed London restaurant was once a mere oyster warehouse, and is now known as the stage for Britain’s finest seafood. GQ praised its central marble bar, ‘glistening with everything from Dublin Bay prawns to Isle Of Barra oysters on ice’. The magazine added it ‘appears like a mirage after this past year’.
WHAT THE JUDGES SAID: Judges concurred that Scott’s is second to none. ‘Stepping inside is like visiting a bygone era. ‘You’re enveloped in sparkling service, exceptional seafood and each visit is as memorable as the last,’ says Perrone. ‘There is no finer tonic than a terrace table under the wisteria, a bottle of blanc de blancs to hand and a plateau de fruits de mer on the way. ‘
BEST SOMMELIER
Sabrina Manolio at Bar Des Prés
Puglia-born Sabrina Manolio, has made a name for herself as head sommlier at Bar Des Prés in London.
Puglia-born Sabrina Manolio, has made a name for herself as head sommlier at Bar Des Prés in London.
GQ noted her ‘encyclopaedic knowledge will ensure the list at Bar Des Prés remains dynamic and distinctive’.
WHAT THE JUDGES SAID: ‘Manolio is a sommelier in the truest sense of the word,’ says Alexei Rosin. ‘She is able to challenge and guide guests without condescension… Each pairing is as astutely matched as the last.’
EDITOR’S AWARD FOR BEST RESTAURANT DELIVERY KIT
Jason At Home
A new category this year looks at home delivery options, as the restaurant world has been turned upside down. GQ say many of ‘Britain’s forward-thinking restaurateurs took these challenges in their stride, creating impressive and inventive kits that brought some much-needed joy to our lockdown kitchens. None more so than Jason Atherton’.
A new category this year looks at home delivery options, as the restaurant world has been turned upside down.
GQ say many of ‘Britain’s forward-thinking restaurateurs took these challenges in their stride, creating impressive and inventive kits that brought some much-needed joy to our lockdown kitchens. None more so than Jason Atherton’.
WHAT THE JUDGES SAID: ‘We were astounded by the competition for this inaugural award, but no more so than by Jason At Home,’ says Jones. ‘These kits not only delivered in quality and taste, but each element could also be traced back to the producers they had helped to support, demonstrating just how crucial these schemes were to the survival of so many.’
BEST PUB
The Olive Branch, Rutland
A picturesque village pub that looks like something from a story book. Expect all open fires, flagstone floors and exposed beams, but don’t let the sleepy setting fool you, GQ warn.
A picturesque village pub that looks like something from a story book.
Expect all open fires, flagstone floors and exposed beams, but don’t let the sleepy setting fool you, GQ warn.
‘The food here is far from sedate. Chef Luke Holland steers clear of traditional pub fare in favour of dishes such as crab custard, yuzu, pickled seaweed and ginger, while a classic chicken ballotine is brought bang up to date with tarragon gnocchi and peas plucked fresh from the paddock garden,’ they say.
WHAT THE JUDGES SAID: ‘Taking a little extra care at every turn is the secret tot their success,’ says Cochran. Nothing is an afterthought, from a pub shop full to bursting with local cheeses, pickles and preserves to its very own Olive Ale (brewed in nearby Oakham). Make no mistake, The Olive Branch is worthy of its many awards, so much so, in fact, that we’ve added one more to the list.
BEST RESTAURATEUR
Stevie Parle for Pastaio, Craft London, Palatino and Joy
Stevie Parle opened his first restaurant aged 24, and since has become a ‘stalwart’ of the London food scene, according to GQ.
His success stories include Sardine, Pastaio, Craft London and Palatino.
Stevie Parle opened his first restaurant aged 24, and since has become a ‘stalwart’ of the London food scene, according to GQ. His success stories include Sardine, Pastaio, Craft London and Palatino.
WHAT THE JUDGES SAY: Parle’s progression from pop-ups to permanent restaurant garnered high praise from our judges, with Jones commending his ‘impressive evolution’. Spencer also does his press on an informal basis: ‘I’m forever recommending his restaurants. They deliver exactly what you want, when you want it.’ Long may this winning formula continue.
LIFETIME ACHIEVEMENT
Heston Blumenthal
Heston Blumenthal’s success in the restaurant business has been nothing short of sensational, GQ say
Heston Blumenthal’s success in the restaurant business has been nothing short of sensational, GQ say.
With an impressive six Michelin stars, Heston has an OBE, and also runs the ‘best restaurant in the wold’.
WHAT THE JUDGES SAY: His genre-defying dishes, such as snail porridge and mock turtle soup, have inspired (intrigued, befuddled, fascinated… delete as appropriate) generations and transformed an ordinary village pub into a place of culinary pilgrimage (The Fat Duck is celebrating its 25th anniversary this year). His trademark spectacles give an air of insatiable inquisitiveness and, though you may think the wacky professor persona is overplayed, his commitment to the notion that you should ‘question everything’ is as ardent as ever.
The GQ Food & Drink Awards 2021 presented by Veuve Clicquot at Nobu Hotel Portman Square.
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