The Dumbwaiter donned his Barena blazer and a tie this week to have a grouse dinner at the Ritz cooked by John Williams. The chef, who was finally awarded a Michelin star last year, served up a roasted grouse - the best The Dumbwaiter has ever tasted. It was perfectly matched with the Ritz house red - a Mouton Rothschild.
The Dumbwaiter, Lazy Susan and the rest of the gang took a team trip to The River Café this week and the sun was out just enough to warrant a spot on the terrace for a long afternoon lunch. After bruschetta for the table, The Dumbwaiter ate marinated Italian figs for antipasti, followed by taglierini and then a beautiful chargrilled leg of lamb with a salsa Etrusca, summer girolles and Swiss chard. The Dumbwaiter enjoyed the lemon tart for dolci but can confirm the almond tart and the stracietella ice cream were also excellent.
Ever since hearing of the famous Sticks’n’Sushi on a trip to Copenhagen last year The Dumbwaiter has been meaning to stop by one of its London counterparts. So it was to Henrietta Street for a catch up with old friends. Having almost given up on the ‘photo album’ menu, The Dumbwaiter thoroughly enjoyed sharing the ‘Perfect Day’ menu (on the recommendation of our host) including spicy tuna maki, salmon nigari and chicken yakitori. The Dumbwaiter was pleased to leave having dented a significantly smaller hole in his wallet than expected.
The Dumbwaiter couldn’t resist a quick lunch and a peek at the newly refurbished Rupert Street site this week. With a bright spot next to the window, he enjoyed the Iberico pork, pine nuts and smoked olive oil (pictured) along with the Basque salt cod with fresh green peas, and a dish of prawns, chilli and garlic.
The Dumbwaiter has always been a believer in the old adage of following the locals when deciding where to eat whilst travelling. However this week The Dumbwaiter discovered that this logic can also be applied a little closer to home. Stepping in from Chandos Place, The Dumbwaiter found himself transported back to the city of Luang Prabang in northern Laos. Particular highlights included Laab with char-grilled pork neck (nam tok kor moo) and a whole salt-grilled fish (pla pao gluer).