Town & Country (UK) - - TASTE -

‘Clar­idge’s is Clar­idge’s and ev­ery­where else is ev­ery­where else,’ its artist-in-res­i­dence David Down­ton once said; and there can be nowhere more spe­cial to see in the New Year than our favourite May­fair ho­tel. This year, the sump­tu­ous cel­e­bra­tions fea­ture cham­pagne, swing music, bag­pip­ing and din­ner served in the Foyer and Read­ing Room. The sup­per-club-in­spired menu gives guests the op­tion of or­der­ing shar­ing dishes for the ta­ble – a plat­ter of fruits de mer fol­lowed by truf­fled wood-roasted chicken, for ex­am­ple – or to taste ev­ery course, from par­tridge with foie gras ter­rine to lob­ster risotto and sticky-tof­fee souf­flé. ‘It’s a clas­sic din­ner menu tuned into to­day’s din­ing style,’ says the ex­ec­u­tive chef Mar­tyn Nail, who has been at the ho­tel for three decades. If you can’t make it to Clar­idge’s, you can still recre­ate some of its splen­dour, thanks to a new cook­book shar­ing Nail’s culi­nary se­crets, in­clud­ing how to pre­pare a Dover sole and make the perfect caviar bli­nis. ‘Clar­idge’s: The Cook­book’ by Mar­tyn Nail and Mered­ith Erick­son (£30, Mitchell Bea­z­ley) is out now.

be­low: lob­ster risotto

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