CassouletL’escargot·Jeff GalvinLondonA hearty, comforting French stew made with duck confit, sausage, and white...|
chocolate dessertRestaurant Gordon Ramsay High·James KnappettLondonMay become difficult to remove from fingers due to smoke presentation.|
Scallop with melon and caviarTom Brown at The Capital·Tom BrownLondonA palate-cleansing dish featuring scallop with melon and caviar.|
Turbot from CornwallRestaurant Gordon Ramsay High·James KnappettLondonServed with asparagus from Loire valley.|
TzatzikiOutlaw's at the Capital·Nathan OutlawLondonA refreshing dip made from strained yogurt, cucumbers, garlic, salt, olive...|
HumusOutlaw's at the Capital·Nathan OutlawLondonA creamy dip made from mashed chickpeas blended with tahini, lemon juice,...|
Smoked fiordilatte gelatoOren·Oded OrenLondonGelato made from fiordilatte (cow's milk mozzarella) with a smoked flavor.|
Chicken KormaRasoi·Vineet BhatiaLondonA curry prepared with attention to detail to ensure it tastes as good as...|
Seabass with Fresh Mussels in a White Wine SauceRules RestaurantLondonSeabass with fresh mussels in a white wine sauce.|
Confit Duck LegClipstone·Merlin Labron-JohnsonLondonA well-cooked main course featuring tender confit duck leg, balanced with...|
Duck Breast with Berry SauceWillett's·Michael TurnerLondonA main course featuring duck breast served with a berry sauce, described as...|
Assorted PatisseriesThe Cadogan, A Belmond Hotel·Adam HandlingLondonA selection of beautifully presented sweets and pastries, forming the...|
Reimagined Black Forest GateauCORD by Le Cordon Bleu·Karl O'DellLondonA modern interpretation of the classic German dessert, presented in an...|