Sloane Street & Knights­bridge

Where London - - Shopping - Chris­tian Louboutin

Red soles at the bot­tom of the shoes can only mean one thing: Chris­tian Louboutin. The French de­signer’s shoes have graced the feet of Kylie Minogue, Kate Moss and Emma Wat­son. Live out your footwear fan­tasies at this shop, which sells shoes and leather goods.

Nor­mal open­ing times for most shops are Mon-Sat 10am-6pm; Sun 11am-5pm un­less stated oth­er­wise. Some shops may stay open un­til 9pm on Thurs­days for late-night shop­ping.

You’ve prob­a­bly been told be­fore to ‘stop and smell the roses’, but eat them? Many flow­ers aren’t just beau­ti­ful to look at, they’re de­li­cious to eat too.

From the com­mon tulip to the ex­otic thiên lý, Lon­don’s lead­ing chefs dish the dirt on their pick of the bunch this sea­son.

‘Flow­ers not only add a touch of ele­gance, they also give a unique flavour,’ says Tom Aikens who, at 26, be­came the youngest Bri­tish chef ever to be awarded two Miche­lin stars. ‘Dur­ing the (24-28 May), in Chelsea cre­ates beau­ti­ful flo­ral specials.’ Look out for salmon with nas­tur­tium, poached chicken with marigolds and sweet­ened ri­cotta with el­der­flower and rose-poached rhubarb (p. 63).

‘ We use flow­ers a lot in our food at but we have one rule: they must be an in­te­gral part of the dish,’ ex­plains head chef Skye Gyn­gell, who has per­fected a hum­ble dish of grilled prawns in but­ter with the ad­di­tion of ca­pers and gar­lic flow­ers. ‘ We

Chelsea Flower Show Tom’s Kitchen Spring,

tend to candy rose petals, and bor­age flow­ers are won­der­ful with crab or scattered over sum­mer desserts.’ Visit for a sea­sonal feast in a re­stored 19th-cen­tury draw­ing room of the neo­clas­si­cal land­mark Som­er­set House (p. 40).

At (p. 64), Pascal Aussignac is not only ex­ec­u­tive chef but an award-win­ning florist to boot. Ev­ery Tues­day at 5am, he visits New Covent Gar­den Mar­ket, in­cor­po­rat­ing what flow­ers he picks up there into his cook­ing. He rec­om­mends tulips: ‘ The stems have an as­para­gus­like flavour and the flow­ers taste herbal and grassy’. Or­der the spring tulip pri­mav­era with quinoa and cour­gette – it is al­most too per­fect to eat.

‘I en­joy us­ing nas­tur­tium,’ says ex­ec­u­tive chef Do­minic Teague at

Club Gas­con Indigo at One Ald­wych

(p. 63), who made head­lines last year when din­ers didn’t no­tice his res­tau­rant had be­come en­tirely gluten and dairy-free. ‘It has a del­i­cate flavour yet it has a bite to it – and it looks pretty.’ You’ll find it here along­side or­ganic Rhug Es­tate pork and breast of High­land par­tridge. Over at (p. 69), mod­ern Viet­namese cui­sine is still tra­di­tional at heart. ‘ We use wa­terlilies and the flower thiên lý in our Hanoi-grilled red snap­per, hot and sour broth dish,’ says chef Ian Pen­gel­ley. ‘ Thiên lý grows all around the coun­try­side in Viet­nam and its sweet taste is per­fect to add to broths.’ Or why not make some­one’s day with a Chelsea Flower Show Planter cake from the in Knights­bridge? One bite and you’ll agree that the only thing bet­ter than re­ceiv­ing flow­ers is eat­ing them.

Bul­gari Ho­tel House of Ho

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