Horseracing is a British pastime that dates back to the 16th century, and nowhere is this passion more apparent than in the epicentre of the sport – Newmarket and the venerable Tattersalls,
where billionaires buy their horseflesh.
Chefs of the most progressive fine dining restaurants in Southeast Asia are not only championing local flavours but are now working with farmers and producers to seek out indigenous ingredients for an authentic experience.
Cheval Blanc Randheli has perfected what the French call the art de recevoir – the art of hospitality. What is the ultimate luxury, after all, than to emphasise detail, originality, exclusivity and quality?