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Royal Thames Yacht Club

1775 establishments in EnglandAmerica's Cup yacht clubsBuildings and structures in the City of WestminsterGentlemen's clubs in LondonKnightsbridge
Organisations based in London with royal patronageRoyal yacht clubsSport on the River ThamesSports clubs established in the 1770sUse British English from October 2016Yacht clubs in London
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The Royal Thames Yacht Club (RTYC) is the oldest continuously operating yacht club in the world, and the oldest yacht club in the United Kingdom. Its headquarters are located at 60 Knightsbridge, London, England, overlooking Hyde Park. The club has a clear purpose: "To provide the members with outstanding yacht cruising, racing and social opportunities in the UK and internationally, building on the Club's unique heritage, central London facilities and close reciprocal relationships with other leading yacht clubs around the world."

Excerpt from the Wikipedia article Royal Thames Yacht Club (License: CC BY-SA 3.0, Authors, Images).

Royal Thames Yacht Club
Knightsbridge, London Knightsbridge

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Wikipedia: Royal Thames Yacht ClubContinue reading on Wikipedia

Geographical coordinates (GPS)

Latitude Longitude
N 51.5023 ° E -0.1591 °
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Royal Thames Yacht Club

Knightsbridge 60
SW1X 7LF London, Knightsbridge
England, United Kingdom
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The Restaurant Marco Pierre White

The Restaurant Marco Pierre White, also known as The Restaurant, Restaurant Marco Pierre White and later Oak Room Marco Pierre White, was a restaurant run by chef proprietor Marco Pierre White. The restaurant was opened at the Hyde Park Hotel, London, on 14 September 1993. Following the move, the kitchen staff was more than doubled in number, and White used Pierre Koffmann's La Tante Claire as a template to pursue his third star. This was awarded in the 1995 Michelin guide. White then moved the restaurant to the Le Méridien Piccadilly Hotel, London, in 1997, taking on the listed Oak Room as the main dining room. He sought a further rating of five red forks and spoons in the guide, to gain the highest possible rating for the restaurant. It gained this award in the following guide. When White retired in December 1999, he gave back the Michelin stars, but under Robert Reid, The Restaurant won a single star again in the 2001 and 2002 editions of the guide before closing later that year. During the course of The Restaurant's two locations, White sought to develop the techniques used in the dishes and expand the range of food on offer. The space used at Harveys was inadequate for his plans, but with the Hyde Park Hotel location he was able to add elements which were braised or made confit. At the Oak Room, both chickens and lamb were cooked each day just for pressed juices with which to make sauces for other dishes. The Restaurant was critically acclaimed, with critics such as Michael Winner, A. A. Gill and Jonathan Meades praising the food served, as did Egon Ronay, who gave the restaurant a maximum three stars in his restaurant guide.