Richard Caring has decided to move Annabel’s forward with the times and is moving the club from its current basement location a few doors up to a townhouse at No. 46 Berkeley Square. The Dumbwaiter attended an intimate hard hat dinner on the terrace of the new club on Tuesday evening. Following a tour around the new space, guests were seated at a beautiful table decorated in an abundance of fresh flowers and enjoyed burrata with heritage tomatoes followed by cold poached salmon and ‘Building site’ Eton mess.
With the CODE app starting to gain traction in Edinburgh, The Dumbwaiter couldn’t resist a visit to the city’s favourite gastro-pub from local boy Tom Kitchin and Dominic Jack. The Dumbwaiter enjoyed a delicious herring and potato salad, followed by a bowl of hake and mussels, with cheese and homemade crackers to finish. At just £15 for the lot – it’s easy to see why the place was heaving, even on a midweek lunchtime.
Having tripled his daily step count for the day in Edinburgh, The Dumbwaiter paid a long overdue visit to Leith hotspot, Norn. Opting for the 4-course menu, The Dumbwaiter tucked into carrot, lovage and cheese (pictured); mussel, tomato and bone marrow; monkfish, turnip and rhubarb; and strawberry, water mint and sour cream to finish. However, it’s the homemade bread and whipped butter that The Dumbwaiter’s still dreaming of.
It’s not often The Dumbwaiter ventures to Parsons Green for dinner but he found himself there on Wednesday evening at RIGO’, a newly opened French/Italian fine dining restaurant. Chef Gonzalo Luzarraga is serving a tasting menu alongside a normal a la carte, which includes dishes such as sea urchin with bagna caoda, quail egg and fermented milk and a tomato tart with heart of Camone, stracciatella barese and verbena extract.
The Dumbwaiter hadn’t been to Pollen Street Social, Jason Atherton’s flagship restaurant in Mayfair, for a while so it was nice to return for lunch. The dining room was heaving on a Thursday lunchtime. Over a glass of vintage Champagne, The Dumbwaiter enjoyed dishes such as Fruits of the British Sea and Cumbrian suckling pig, roasted chicory, braised red cabbage and pickled date. Dessert included ‘The game’ with six white ice creams presented which required diners to blind taste the flavours.