Our second evening in London started with cocktails at the Ritz Bar with our friend Umberto who has taken over as Sales manager there recently and is truly a classy host in a great hotel! We headed around the corner to Brown's Hotel (a Rocco Forte Hotel) for a quick site visit with the Managing Director and another round of cocktails with the sales team. We had booked Charlie's, a long-time English favorite with Chef Adam Byatt at the helm and expected a top notch but very English-style meal; boy, were we wrong.
Once again, the service from Artur & Ben was impeccable and when I was thrilled to see an Yves Cuilleron Viognier on the wine list, I immediately told Ben we had to have it (I met the winemaker some 25 years ago before he subsequently passed away). Ben insisted on bringing us the more expensive and top quality Condrieu (Viognier designation) 2023 "Les Vignes a Cote-La Petite Cote" which was a divine creamy and unctuous viognier that I consider one of the best in the world.
An amuse of radish on taramasalata arrived with focaccia bread and while I loved the radish/fish roe paste combo, it was even better on the warm focaccia as the stern B&W photo of the Queen overlooked us (FB photos). we decided to try the shared plate of Crab & Apple Tartlets as well as the Baked Jersey Royal A (potatoes) with Anchovy & Parmesan that were simply decadent.
Will & I shared a superb and refreshing Vesuvio Tomato & White Peach Salad that Ben recommended and it came with Basil & Tomato Tea (dressing) that made this dish a real treat. The heirloom tomatoes came from the slopes of Vesuvius and the peaches were ripe and sweet and delish.
While Will loved his Steamed Cornish Turbot with warm tartare sauce and fresh English peas, I chose the small starter portion of Hand Cut Strozzapreti with Girolle mushrooms, saffron, butter and a tad of parmesan on top which was as pure as pasta gets.
The decor is very cozy, very comfy and very spaced with a relaxed English feel and light colors as the hotel has moved from clubby heavy leather to a much lighter feel.
We had a great time but were way to full for any more after the huge meal the night before and went into shock when Ben told us the meal was taken care of by our hosts, who had spent the evening waiting for us to emerge from Charlie's to be sure we had a great time. WOW! Thank you all!
