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David Gandy and his XK120 charm London’s creative quarter | How charity In Place Of War channels creativity in conflict zones | Interior designer Joyce Wang shares the latest trends in luxury | Panasonic Jaguar Racing’s most successful year in Formula E | Meet Jaguar’s new design director Julian Thomson

Touring party (Top)

Touring party (Top) Kirsten Murray of Maurice; (top right) a panoramic-roof view of St Johns Bridge; (above) the I-PACE at Portland's Lucas Salon 28 / Jaguar Magazine

Travel Time to dine (Below) Salt & Straw’s green fennel and maple, carrot cake batter and pralined hazelnut, and strawberry and coconut water sherbet ice cream; (below left) Maurice's black pepper cheesecake, smorbrod with cottage cheese, shaved carrots, prunes, and pink peppercorns, and herbed quiche with zucchini and thyme of two Bollywood Theater restaurants and the Churchgate Station Supper Club is one local chef who strives for authenticity. Like Gorham, MacLarty was part of the talent that arrived in Portland in the early 2000s. But seven years ago the Chez Panisse alum made a notable shift, ditching the ultra-seasonal Italian food he was known for in favour of Indian street food. I aim the I-PACE for the buzzy Southeast Division Avenue, a once-sleepy neighbourhood street that has experienced a total renaissance and is now inlaid with a spree of gourmet outfits. Pulling in outside the largest of MacLarty’s two Bollywood Theater restaurants, I park up, and peer in at the diners eagerly helping themselves to aloo tikki and kati rolls galore. MacLarty is next door, in the open kitchen of the snug, reservation-only Churchgate Station. “Let’s face it, the optics aren’t great for a white guy cooking Indian food,” he says with unabashed honesty. But he approaches the cuisine with the utmost respect. He’s spent years researching, testing and travelling, bringing his staff to India annually for the past seven years. He’s even partnered with a co-op to buy spices directly from Indian farmers in order to pay them a living wage. Considering Indians working in Seattle’s tech industry often make the three-hour drive south just to load up on dishes they can’t get anywhere else, he must be doing it right. “It’s good to introduce people to new things, and it’s important for people to have a better understanding of what they thought they knew,” says MacLarty. “I like it when people come up and say, ‘Wow, this is Indian food?’” That personal interaction is why he opened Churchgate Station in 2018, where he cooks multicourse, family-style suppers two nights a week, using food and storytelling to introduce diners to the breadth of seasonal cooking found across India. As MacLarty tosses together that evening’s first course, a giant bowl of vibrant grilled corn bhel salad with green mangoes, fresh-ground chaat spices and crispy sev, he says, “Everything on tonight’s menu except for the citrus has been sourced directly from a farmer.” A mobile movement Elsewhere, the city has enjoyed a newfound reputation for Thai cuisine, thanks to Akkapong (Earl) Ninsom, a Bangkok native. I cruise across to Northeast 28th Avenue’s restaurant row – made up of ice-cream shops, boutiques, brewpubs and wide variety of restaurants and food carts. In 2011, Ninsom opened his casual restaurant PaaDee in the heart of it all, offering fiery, fish-sauceladen dishes beyond predictable pad thai. When I arrive at PaaDee, the youthful Ninsom, his flat-bill baseball cap perched on his head, strolls through and greets me with a smile and a hug. He leads me Jaguar Magazine / 29




Jaguar Magazine celebrates creativity in all its forms, with exclusive features that inspire sensory excitement, from beautiful design to cutting-edge technology.

In this issue, we explore the art of creativity from the Brazilian masters who devised the graceful art of Capoeira, to the Irish artists mixing new culture with old. You will also discover the creative line that links Victorian wallpaper to the iPhone. While the multi-talented actor and performer, Riz Ahmed, explains why it is the right time to reveal his true self to the world.


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