NEW YEAR’S EVE AT CLARIDGE’S
‘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