Haute horlogerie and haute cuisine have more in common than one
might think. Both share the unending quest for perfection and
refinement. They do not simply strive to satisfy a basic need but
they fulfil their goal with upmost elegance and an incredible love
for details. Ultimately, the goal of both disciplines is to excite
the senses for the sake of pleasure.
Staying on top in haute cuisine requires, just
like in watchmaking, attention at all times. Just as in
watchmaking, nothing is permanent in haute cuisine. Perfection
allows no rest and tolerates no missteps. Haute cuisine and haute
horlogerie also share a core value: creativity. Both heirs of rich
traditions, they must nevertheless constantly surprise and seduce
again. The foundations are laid, all that's left is to invent.
Arnold & Son is therefore proud to welcome
such an extraordinary person as Jason as its ambassador. All the
shared passion and dedication have created a very strong bond.
Jason has chosen the iconic Time Pyramid from
the Instrument Collection as his watch. It perfectly symbolizes the
link between past and present, between heritage and modern
creativity. The Time Pyramid encapsulates the historical DNA of the
brand while remaining singular and utterly unique. It is in this
aspect that it embodies haute cuisine as conceived and exercised by
Deftly demonstrating its British heritage, the Time Pyramid is
inspired by the regulators created by John and John Roger Arnold
over two hundred years ago, and by antique British skeleton
Built in a pyramidal shape, the unique
skeletonised movement of the Time Pyramid follows the original
regulators from the brand with its component positioning and
detailed three-dimensional visual appeal.
The gear train runs vertically in a linear
format connecting the balance wheel at 12 o'clock to the two
barrels at 6 o'clock, endowing the movement with its pyramidal
structure. The two mainspring barrels supply the hand-wound calibre
with an amazing 90 hours of power reserve, and provide a more
constant force to the gear train. The bridges are designed so that
all of the wheels, the two mainspring barrels, the escapement and
balance wheel are all magnificently visible from the dial side.
Movement parts and watch indications are built on three levels,
with the subsidiary seconds dial on the bottom, the hours and
minutes indication on a sapphire crystal dial in the middle level,
and the power reserve indication via graduated dots printed under
the top sapphire crystal. While the movement is extremely thin - at
just 4.4 mm - the multiple levels bring amazing depth and detail to
the watch. To further enhance the balance and symmetry of the Time
Pyramid, the crown is artfully positioned at 6 o'clock.
About Jason Atherton
Jason Atherton started out working alongside
great chefs including Pierre Koffmann, Marco Pierre White, Nico
Ladenis and Ferran Adria at el Bulli, before joining the Gordon
Ramsay Group in 2001. After launching 'Maze' in London and
overseeing the opening of five more 'Maze' restaurants globally,
Jason left Gordon Ramsay Holdings to launch his own restaurant
group, The Social Company.
His flagship restaurant 'Pollen Street Social'
opened in April 2011 in Mayfair and was awarded a coveted Michelin
star within just six months of opening. It has been awarded 4
AA Rosettes by the AA Guide, named The Good Food Guide's 'Best New
Restaurant' and hailed the third best restaurant in the
Jason was awarded 'Chef Of The Year' by 'Caterer
and Hotelkeeper', which for a chef, Jason has likened to winning an
'22 Ships' was launched in Hong Kong in late
2012, which took the Asian dining scene by storm. Following on from
the huge success of his first Hong Kong restaurant, Jason opened a
second named 'Ham and Sherry'. Next came the launch of 'The
Commune Social' in Shanghai, which Jason launched in the trendy
district of Shanghai French Concession. It has already been voted
best new restaurant in Shanghai by Time Out.
In 2013 Jason launched three new restaurants in
London. His second Mayfair restaurant 'Little Social' opened in
March to great critical acclaim. Shortly after, Jason opened
'Social Eating House' in Soho on Poland Street, with head chef Paul
Hood. 'Social Eating House' became Jason's second Michelin starred
restaurant. In the autumn of 2013, at the height of London
Fashion Week, Jason launched Berners Tavern in the London
EDITION Hotel to great furore.
2014 was another big year for Jason and his
team, with three restaurant launches - firstly, the grand
Gatsby-esque City Social atop the 24th floor of Tower 42, which won
a Michelin star within 6 months of opening, followed closely by
Aberdeen Street Social in Hong Kong - a third collaboration with
Yenn Wong's JIA Group.
2014 also saw the release of a new cookbook,
Social Suppers, commissioned by Absolute Press and published by
Bloomsbury, with a second book Social Sweets released in June
In May 2015 Jason opened his first stateside
restaurant The Clocktower, an all-day dining space set within the
New York EDITION Hotel on Madison Avenue. This was followed
swiftly by Social Wine & Tapas in London's Marylebone - a
casual tapas bar and wine shop overseen by Jason's long-term
executive sommelier Laure Patry. In September, Jason opened
his first 'Social' restaurant in Dubai, Marina Social, a
stunning waterside restaurant within the new
Intercontinental Dubai Marina.
Projects in 2016 so far have included Kensington
Street Social within The Old Clare Hotel in Sydney; Sosharu, a
Japanese izakaya-style restaurant and bar in Clerkenwell; and The
Pig & Palm, a modern tapas restaurant in Cebu, The Philippines.
Next year will see the launch of an Italian restaurant in
Victoria's new Nova complex.
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