Sloane Street & Knightsbridge
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