REMEMBER AT ONE OF LONDON’S SWANKIEST HOTELS H

APPY anniversary” she said as we entered the grand dining room. It was a year to the moment that we had first met, in a bar back home in Chorlton. And a year on, things can’t be bad, as we were in the gorgeous Roux at the Landau fine dining restaurant at The Langham hotel in London, the restaurant by celebrity chef Michel Roux and father Albert.

The five-star hotel was opened in 1865 by the Prince of Wales and boasts an enviable location at the top of Regent Street.

It’s stunning. Every corner looks expensive. At first we wondered if we were making the place look untidy, but soon we felt very welcome.

What a way to mark our first year, and we’d made ourselves look the part for our dinner in the restaurant.

After our friendly welcome, we were shown to our table. A ‘happy anniversary’ card from the team sat on one of the best tables in the room. They were making such a fuss of us. And we set about trying to fit in with this fine establishment.

And while certainly fancy, the service, as we’d found at the hotel, was warm and welcoming, but in a genuine way, not an irritating overpolished way. It was friendly yet slick. As we worked through our three courses we noticed how smooth the service was.

We barely noticed when the right cutlery appeared for our next course and staff responsible for each different job moved gracefully around the room.

My starter was sea bream ceviche with avocado, lime and radish salad and my plus-one went for a creatively-presented ‘crisp hen egg’ option.

For main I had lamb ’barigoule,’ artichokes, green harissa and sweet pepper chutney and his was roast John Dory and gnocchi with the most delicious shellfish sauce we’ve ever had. The silky texture was stunning and the staff pleased us with an extra serving.

I think they picked up on our enthusiasm for the whole experience.

My plus one didn’t wait for the dessert menu before asking if they had chocolate ice cream. I gave him a stare. Our waitress said ‘of course, but take a look at our dessert menu too,’ before bringing us the desserts we picked - and a special side of chocolate ice cream - again the best ice cream we’ve eaten without a doubt.

And they didn’t flinch when he asked for another scoop – although I may have.

Our desserts were pistachio soufflé with raspberry sorbet and caramelia mousse, bitter chocolate,