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LONDON PUBS filled border and share a bottle of champagne. It’s a perfect English day. The owner, Julie Griffiths, flits from guest to guest, taking orders for lunch and offering a choice of tables. “Sun or shade?” she asks, which is not a question you’re used to hearing in England, even in the summertime. We take for a table on the terrace in the shade of the vines. None of the chairs or tables matches; as at the Eagle, not being too matchy-matchy seems to signal that you’re not a formal restaurant. The guests don’t match either, but they do have one thing in common: all appear to be well off, even the paunchy man wandering around in flip-flops and camouflage shorts with his shirt hanging open. In the parking lot a scarlet AC Bristol, a classic British sports car, stands alongside a number of sleek German automobiles. However, there are more ostentatious ways to arrive. “We saw one man arrive by helicopter and walk up the lawn with a girl on each arm,” says Vic Gaffin, who is dining with his wife, Linda, at the next table. Vic and Linda have been regulars at the Napier for 35 years, and plan to celebrate their wedding anniversary here. “I’ve eaten at a lot of restaurants all over the world with my job, traveling to more than 50 countries, and this is my favorite place,” Vic says. “It’s because of the ambience. The food is good but the ambience is even better.” For lunch, I choose crab salad with a glass of Viognier, then ox cheek with burgundy. Bobo starts with scallops and Riesling, then grouse with Côtes du Rhône. The food is impeccable. It’s easy to appreciate why the Sir Charles is also one of those Michelin-starred pubs. After lunch, Vic and Linda give us a lift back to the station. Despite the wonderful food and setting, I can’t shake the feeling that something has been lost along the way. It’s hard to think of anywhere nicer to dine on a sunny day, but a truly great pub can be enjoyed regardless of the weather. As the line blurs between pubs and restaurants, there’s a danger that pubs can lose their pub-ness. IN 1943, GEORGE ORWELL WROTE an essay on his favorite pub, The Moon Under Water. He specified that a perfect pub should have “draught stout, open fires, cheap meals, a garden, motherly barmaids and no radio… The barmaids know most of their customers by name, and take a personal interest in everyone. They are all middle-aged women – Called to the bar: The cheerfully cluttered – and ever-popular – Churchill Arms 62 DECEMBER 2012/JANUARY 2013 SCANORAMA �
BRAASTAD XO is a marriage of aged cognacs from the Grande and Petite Champagne region. Blended and bottled at one of the few cognac houses still traditionally run by the same family. www.braastad.com Walking among cognacs that are this old, I feel respect. Knowing some of them were casked by my grandfather, I feel pride. RICHARD BRAASTAD, Master blender
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�� THE SAS MAGAZINE SINCE 1972
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SCANORAMA EDITOR IN CHIEF Rikard Li
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SAS WELCOME Networking the SAS way
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SAS NEWS More sun this summer DESTI
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SAS FAVORITES This month in Rome Th
Page 13 and 14: Join us and challenge the elements.
Page 15 and 16: Ticking the boxes SAS CAPTAIN MICHA
Page 18 and 19: Dr Bill Lumsden Head of Distilling
Page 20 and 21: Oceanfront lunch, Mallorca ��Fj
Page 22 and 23: 2HOTELS In January 2013, a new hote
Page 24 and 25: 24 DECEMBER 2012/JANUARY 2013 SCANO
Page 26 and 27: THE HIT LIST CAFÉS How good can an
Page 28 and 29: THE HIT LIST 4Wise guy RESTAURANTS
Page 30: THE HIT LIST If it’s good enough
Page 33 and 34: You have your own preferences, your
Page 35 and 36: L I M I T E D EDITION IF IT’S GOO
Page 37 and 38: COURTESY OF NASA the whole way arou
Page 40 and 41: $ = GOOD HOTELS GOOD LOCATIONS GOOD
Page 42 and 43: ICELAND, NICELAND - LAND OF ICE THE
Page 44 and 45: CHRISTIAN WEIERMANN R CERRO TORRE J
Page 46 and 47: WOMEN’S DAWN PATROL JACKET This h
Page 48 and 49: URBAN FUNCTIONALITY AND SPORTY ELEG
Page 50 and 51: LONDON PUBS Nothing to grouse about
Page 52 and 53: LONDON PUBS In a pub in London a pa
Page 54 and 55: LONDON PUBS Order, order: Lunch at
Page 56: LONDON PUBS It’s my round: Gettin
Page 59 and 60: SCANORAMA DECEMBER 2012/JANUARY 201
Page 61: Earn EuroBonus points with SAS’ l
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Page 67 and 68: CHEERS! The 2013 Michelin guide awa
Page 69 and 70: Words by Lars Collin Photographs by
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Page 73 and 74: BOLDER Offer ends December 30th 201
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Page 99 and 100: BRUSH UP ON BASEL BASEL, SWITZERLAN
Page 101 and 102: ROUND THE WORLD fr. €2949 Let the
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Page 105 and 106: WISH YOU WERE HERE SCANORAMA DECEMB
Page 107 and 108: VIDBYNÄS, CONFERENCE & HOTEL Vidby
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Meeting complexity with quality Tha
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Materials Management made easy Disc
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THIRD PARTY HIL TESTING ��
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Where’s the boss? Who is most imp
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Worldwide reach SAS and our partner
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N Bratislava reb A SNIA AND ZEGOVIN
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- FINLAND N SEA ZIMBABWE FRANS JOSE
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