Core is proper fine dining. The elegant room filled with soft lighting on white linen, the miracle thin glassware, the shimmying clusters of waiters bearing the next remove, it’s all there. This is not “casual fine dining” or “modern fine dining”. And that’s lovely. This is exactly the place to come if you want to …
Jamavar has recently had a change of chef at the top. I hadn’t realised, but it’s actually the first UK outpost of a small group of exclusive Indian hotels. The interior is very clubby, all mirrors and dark wood and little brass lamps. Comfy too. Service was decent and friendly. We went all-in for the …
What is it with French fine dining and puddings? Sorry, desserts. Are there other food writers out there properly bemoaning the complete lack of decent pastry chefs in French provincial 1 Michelin star restaurants? Or am I just dismally unlucky to have had crap desserts in the last five French provincial 1 Michelin star restaurants …
Fine dining has evolved a lot. And so it’s lovely sometimes to rock up at a country house hotel in the middle of nowhere, be settled by the fire and brought champagne, then taken through to a high-ceilinged dining room, seated at a white linen clad table, and served superb food and good wine by …
The infusion of Japanese and east Asian ingredients and techniques into modern British high-end dining is in full swing, and the work of chef Niall Keating at Whatley Manor is a pretty spiffy example. Lime and parmesan crackers were a great start: two ingredients I don’t think I’ve ever seen listed together, but the perfumed …