There is nothing more exciting than being one of the first to test a new product, visit a new attraction or sample a new experience. I always feel very privileged when invited to do so and can smugly enjoy seeing successful feedback from the first few customers roll in, safe in the knowledge I have already tasted, tried and seen it before. Maybe that’s why I became a journalist: to be among the first to know something that others don’t. I was reminded of this delight on a visit to the Science Museum for this issue. Taking the stairs to the top of the building – because the lifts were still being used for deliveries of new stuff – I arrived at Illuminate (page 16). The new purpose-built events space has had a kitchen specifically designed to help create seamless occasions, with the aid of catering partner Moving Venue. The modern interiors of the two rooms play on the themes of light and dark, with a blacked-out intimate and modern downstairs space only bettered by the views of everything from South Kensington to the City in the upstairs ‘light’ space. It is going to be special and should be a reminder to others about what can be achieved when rethinking their underutilised spaces. Elsewhere, the Palm Beach Casino in Mayfair has developed its destination dining restaurant and luxurious lounge to encourage guests to stay and sample the F&B as well as the gaming tables (page 24). We preview this year’s world-famous The Festival, Cheltenham. This is one of the most renowned horse racing events in the world we spoke to Jockey Club regional executive chef Tom Parry about the newest F&B packages and what punters should watch out for this year (page 20). There’s plenty more, with the Boston Aquarium at the centre of our International Focus and the stunning vaults at RSA House in London. Enjoy.
At one of the biggest horse racing events in the world, Jockey Club regional executive chef Tom Parry is charged with hurdling the challenges,
writes Joe Bill
The Palm Beach Casino in Mayfair is reaping the benefits after a £2m refurbishment of its F&B areas
The Science Museum will work with catering partner Moving Venue on its new ultra-modern, purpose-built events space