CharcuterieTom Brown at The Capital·Tom BrownLondonA selection of cured meats, served with bread, butter, and crab oil.|
tandoori chicken curryOudh 1722·Aktar IslamLondoncreamy, rich and packed with flavour. The chicken was beautifully cooked and...|
Kara Masala Ka GoshtOudh 1722·Aktar IslamLondonshowcased complex, layered flavours that felt both refined and deeply comforting|
Hardwick lamb kebabOudh 1722·Aktar IslamLondonlooked surprisingly anaemic and honestly reminded me of something you'd get...|
Dal SultaniOudh 1722·Aktar IslamLondonshowcased complex, layered flavours that felt both refined and deeply comforting|
Crispy Spinach ChaatVeeraswamy·Gopal KochakLondonA popular Indian street food snack featuring crispy spinach, often served...|
Beetroot Chops PaoGymkhanaLondonA creative, vibrant, and delicious vegetarian starter, served with banger...|
Masala MargaritaGymkhanaLondonAn outstanding cocktail, full of character and perfectly balanced, often...|
Lamb from Lake District Herd-wickRestaurant Gordon Ramsay High·James KnappettLondonBeautifully presented lamb.|
Asparagus from Loire valleyRestaurant Gordon Ramsay High·James KnappettLondonSourced from Loire Valley, mentioned with turbot.|
Turbot with Thai CurryRestaurant Gordon Ramsay High·Kim RatcharoenLondonTurbot served with a light touch of Thai curry, showcasing Asian influences.|
CremauxRestaurant Gordon Ramsay High·Kim RatcharoenLondonChef Kim Ratcharoen's take on a Ferrero Rocher, served as a dessert.|