Guards Polo Club Official Yearbook 2017 Official Yearbook 2017 | Page 32

mosimann’s
Anton Mosimann, his wife Kathryn and sons Philipp (left) and Mark at Buckingham Palace after his receiving his OBE in 2004
LESS IS MORE
Mosimann’s has built a reputation for creating fine dining with a healthy twist for some
of the grandest occasions around the globe. Now, just days before they take over our
Clubhouse kitchens, Philipp Mosimann reveals his team’s plans for Guards Polo Club
T
he food critic and TV presenter
Lloyd Grossman once said:
“The history of food in Britain
divides neatly into two periods – before
Mosimann and after Mosimann.” Such is
the importance of Anton Mosimann OBE
on British dining.
So, the arrival of the Mosimann name
in the kitchens at Guards Polo Club is
a huge coup. This is a family that has
cooked for heads of state, governments
and major public occasions, including
the last three Olympic Games. And
now a Mosimann’s team will be in our
Clubhouse every day of play at Smith’s
Lawn, Flemish Farm and Coworth Park,
serving its signature dishes to players,
32
members and their guests. In fact, the
players may have to up their own game
as the standard of food is likely to be
so good that the Clubhouse diners may
just decide to linger and have dessert –
possibly a bowl of Mosimann’s own take
on that popular British classic, Bread and
Butter Pudding – rather than take up their
seats in the grandstands!
So, what was the attraction for
Mosimann’s, who have a Royal Warrant
to HRH The Prince of Wales, cooked the
wedding dinner for TRH The Duke and
Duchess of Cambridge and host their own
members daily in their coveted private
dining club in London SW1, to come to
Smith’s Lawn?
guards polo club official yearbook 2017