It had been about five years since The Dumbwaiter had dined at Zuma in Knightsbridge and it seems like not much has changed. The Japanese restaurant was heaving on a balmy Thursday evening. After a chilled class of Billecart on their cosy terrace, it was inside for endless plates of sushi and sashimi twinned with a funky Japanese white wine.
A favourite of The Dumbwaiter, Yauatcha Soho is always a reliable spot for some dim sum. The restaurant, owned by Hakkasan, has created a comprehensive non-alcoholic drinks list including a range of drinking vinegars and birch water that perfectly match pork and prawn shui mai.
The Dumbwaiter has always been a fan of the dining room space at Brown’s hotel in Mayfair and it’s recently been refurbished by Olga Polizzi. There’s also a new chef, who has taken over from Mark Hix, in the name of Heinz Beck. The three Michelin starred chef is cooking casual Italian food including a rather magnificent dish of fagottelli alla carbonara.
After a glass of wine amongst the sun-seeking crowds at Flat Iron Square on Wednesday, The Dumbwaiter strolled over to the fodder pop up at Great Guns Social for dinner. In residency until 20 June, fodder is the creation of four friends specialising in ‘fine dining gone wild’. With ex-Fera at Claridge's chefs Michael Thompson and Ollie Downey in the kitchen, The Dumbwaiter enjoyed an accomplished seven course menu including a delightful chicken liver parfait and rhubarb jam sandwich and a perfect piece of cod poached in seaweed butter with freshly foraged purslane.
Outside space can be hard to come by in Soho’s restaurant scene, but a spot by the door at Andrew Edmunds was perfect way to round off a day in the sun. The Dumbwaiter tucked into perfectly poached hake, served on the bone with celery and celeriac whilst enjoying a chilled glass of red Saumur Château Fouquet.
An unusual location for Lazy Susan's dinner - a school canteen. But this was no ordinary dinner - Gayhurst Primary School is the launchpad for the new initiative Chefs in Schools, and head chef Nicole Pisani put on a brilliant dinner for the supporters and patrons. First up, the fresh, fragrant dhal that had also been lunch for 450 children that day! You can read more about it in Issue 14 of CODE Quarterly here.