New York City

Cel­e­brated Bri­tish chef Jason Ather­ton shares his rec­om­men­da­tions for New York City, the site of his just-opened res­tau­rant, The Clock­tower

Hong Kong Tatler - - The Last Word -

I wake up in New York over­look­ing Madi­son Square Gar­den. It’s the view that my wife, Irha, and I get out of bed to, at our room in The New York Edi­tion ho­tel. The ho­tel has just launched and my new res­tau­rant The Clock­tower is lo­cated in­side. It’s be­come a sec­ond home over the past few months.

I grab a cof­fee and then do a quick check of my emails. As well as my restau­rants in Asia and Lon­don, we are work­ing on launches in Dubai and Aus­tralia, so my in­box crosses over a few time zones. Break­fast is usu­ally some­thing light— yo­ghurt and fruit. As a chef, I’m tast­ing food all day, so I try to start on a healthy note.

First, I’ll head to an ex­er­cise class with Irha. We’ve re­cently dis­cov­ered in­door cy­cling stu­dio Soulcy­cle—it def­i­nitely wakes you up in the morn­ing. Ex­er­cise is re­ally im­por­tant to me. I like to do a class first thing be­fore head­ing into the res­tau­rant to meet with the team and prep for lunch ser­vice. I also have a short ses­sion with a per­sonal trainer mid-af­ter­noon, once lunch ser­vice is over.

For lunch, we’ll take our two daugh­ters out for some­thing sim­ple. Marta near Madi­son Square Park does great pizza: thin-crust, Ro­man style. It’s a ven­ture be­tween chef Nick An­derer and Danny Meyer, who I’m a big fan of. Then we’ll take the kids on some old-fash­ioned sight­see­ing around New York: the zoo, Cen­tral Park. We re­cently took them to the Amer­i­can Girl Place, a huge shop selling dolls—which they loved, of course.

To un­wind at the end of the day, if I’m drink­ing, I’ll have a gin-based cock­tail in the bar at The Clock­tower—the Dill or No Dill cock­tail with Beefeater gin, fresh dill, smashed cu­cum­ber, le­mon juice, el­der­flower syrup and smoked salt is re­ally re­fresh­ing. If I’m not drink­ing al­co­hol, though, noth­ing beats a good cup of tea.

Work is an in­te­gral part of my day—and hap­pily so. It in­volves ev­ery­thing from work­ing on new dishes with the chefs to run­ning through the fi­nances and plan­ning for fu­ture open­ings. But af­ter cook­ing all day, it’s great to go out to eat. I’m con­stantly on the look­out for in­spi­ra­tion. A per­sonal favourite is Eleven Madi­son Park; the ser­vice is ex­cep­tional and Daniel Humm’s cook­ing is in­cred­i­ble. We’ll go for the tast­ing menu with wine pair­ings, around 14 or 15 cour­ses. It’s a real treat. Hos­pi­tal­ity is all about look­ing af­ter each other—when Daniel comes to Lon­don, I make sure to in­vite him to one of my restau­rants and take care of him.

To end the day, I’ll have a cup of tea, and watch an episode of Game of Thrones— we’re com­pletely ad­dicted.

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