Grayshott Spa in Surrey’s “regime” involves no privation but offers chef Adam Palmer’s ace assemblies, such as seared yellowfin tuna, quail eggs, fine beans, smoked tomato and olive tapenade.
Tom Booton, new chef of The Grill at The Dorchester, is a cutie-pie and clever cook as is apparent in alliterative, delectable grilled brill, broccoli, brown butter, Brazil nuts.
A well-dressed salad is hard to find but you can at Les Petits Gourmets in W9, with smoochy velvet interior — and deafening disco sounds.
Black Axe Mangal at Quo Vadis celebrating Burns Night; Jeremy Lee on haggis and clapshot, Sean MacGloin on bagpipes and Lee Tiernan of BAM cooking suckling pig with mapo tofu.
îles Flottantes Szechuan Custard beautifully encapsulate French-Asian Chinese New Year vibes at the Laughing Heart/Allegra mash-up at The Stratford.
