The Highlights From Esquire Townhouse: Day One

​A culinary genius, a Hollywood actor and some of the best menswear designers in the business

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Thursday saw the beginning of proceedings at the inaugural Esquire Townhouse with Dior. Bringing the Esquire world to life, there was great food, discussions, atmosphere and a well-stocked bar.

Here are five of the highlights if you couldn't get down to see us.

What I've learned with Heston Blumenthal 

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Speaking with Esquire Contributing Editor Tim Lewis, the genius of modern cooking Heston Blumenthal took Esquire Townhouse guests through a revealing discussion that ran the gamut of his life, motivations and a career that has seen him revolutionise modern fine dining and how we perceive food.

Topics ranged from the role of food and taste in human evolution, to modern neurology by way of how to cope with fear and the small pleasure of having your own driver.

On his biggest personal lesson, Heston said: "I realised that being a people pleaser is just about the most destructive thing you can do to yourself. You tell white lies to make people happy, but really you're just being dishonest to yourself and to the people around you."

In conversation with Jeremy Renner

Fresh in from the United States of America, Hollywood star and a man with a very nice, gravelly voice Jeremy Renner was in the Esquire Townhouse to talk to Paul Wilson about his career, aspirations and secret musical ability ... a bit like Kings of Leon with a hint of Bruno Mars, apparently.

Renner is set to star alongside Amy Adams in Arrivala modern sci-fi epic directed by Sicario director Denis Villaneueve, a turn away from his more recent roles as steely-eyed bad guys and Marvel superheroes. 

When asked about his appeal as an actor, Renner said: "A casting director once told me I was hard to read. That I have a face where you can't tell whether I want to fuck you or kill you... which I guess is a good thing?"

Kilgour on the art of tailoring

One of Saville Rowe's most esteemed tailors, Kilgour has been crafting bespoke suits for the great and good of London since 1880, and we were lucky enough to have head cutter Will Adams in the Esquire Townhouse to discuss the art of creating a handmade suit.

"Why get a tailored suit?" Will started. "It's about trust, details and an appreciation of craft and process, which I think all men value."

"Most tailored suits require three fittings, but the most I've ever done is eight. Each house will have a trouser maker, jacket maker, presser and a cutter, who oversees the whole process of the craft."

"When getting a suit made you need to think about what you'll use it for, you won't want a 7oz wool for a work suit, because it will just wear out. Our job is to guide you through a process that can seem daunting."

"More and more guys are choosing an Italian-cut suit nowadays, which is less structured and more relaxed. It allows you yo wear the suit, not the other way around, which is how it should be."

Amazing food and drink

In the grand setting of The Council Room at Esquire Townhouse, London steak specialists STK put on a very special five course STK & Scotch supperclub with Glenfiddich for a sold-out table. STK head chef Barry Vera's menu featured lobster, foie gras and beer caramel, followed by the star of the show – a 6 hour cooked prime USDA filet steak. Each dish was paired with a different expression of Glenfiddich which increased with age for every course, introduced with tasting notes by STK's charismatic sommelier Sam. If you ever thought whisky was only for after dinner, this event put that idea firmly to rest.

STK & Scotch menu is now available at STK London

No one does meat better than The Ginger Pig, who have been perfecting their farm to plate philosophy of high-quality butchery for 20 years. In a special lunch event with a difference, Ginger Pig butcher Jon Toy put on a fascinating hands-on demonstration of how he cuts a side of beef, explaining every detail - from how each part can be best used and why a happy animal is a tastier animal. Lunch itself was served up via a live cooking demo by Lucy Carr-Ellison from Tart London, featuring an Asian steak tartare followed by beef tacos served two ways. 

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