Masala MargaritaGymkhanaLondonAn outstanding cocktail, full of character and perfectly balanced, often...|
Lamb from Lake District Herd-wickRestaurant Gordon Ramsay High·James KnappettLondonBeautifully presented lamb.|
Asparagus from Loire valleyRestaurant Gordon Ramsay High·James KnappettLondonSourced from Loire Valley, mentioned with turbot.|
Turbot with Thai CurryRestaurant Gordon Ramsay High·Kim RatcharoenLondonTurbot served with a light touch of Thai curry, showcasing Asian influences.|
CremauxRestaurant Gordon Ramsay High·Kim RatcharoenLondonChef Kim Ratcharoen's take on a Ferrero Rocher, served as a dessert.|
Lamb CakeRestaurant Gordon Ramsay High·Kim RatcharoenLondonAn outstanding accompaniment served with the Herdwick Lamb.|
Lemon SouffléRestaurant Gordon Ramsay High·Kim RatcharoenLondonA stunning and surprising lemon soufflé served as a dessert.|
Creme BrûléeLairai LondonLondonA classic French dessert consisting of a rich custard base topped with a...|
Seafood cocktailCORD by Le Cordon Bleu·Karl O'DellLondonSuper fresh and light, with a nice balance from the apple and fennel.|
Mandarin with dark chocolate and misoCORD by Le Cordon Bleu·Karl O'DellLondonSurprisingly good — not too sweet, a bit different in a good way.|
Cachaça baba with pistachio ice cream and aged N25 caviarDa Terra·Rafael CagaliLondonA miniature baba given a Brazilian twist with a cachaça consommé, topped...|
Mushroom ConsomméWillett's·Michael TurnerLondonA delicate and flavorful mushroom broth, noted as a delicious extra surprise...|
Butter-Poached PollackApricity Restaurant·Chantelle NicholsonLondonA main course featuring pollack, gently poached in butter for a rich flavor.|
Veggie MoussakaOutlaw's at the Capital·Nathan OutlawLondonA vegetarian version of the classic baked dish, likely featuring layers of...|
Bar FoodNeal's Yard Wine BarLondonA selection of food items typically served in a bar setting, available...|