| Mandarin Oriental, Mayfair in Hanover Square I am very proud to be one of the first people to be presented with one of Mandarin Oriental, Mayfair's new VIP cards, which offers discounts when using the hotel. During October 2025 I had lunch with Helmut, the new Hotel Manager. We ate lobster ravioli with ginger and the occasion called for Ruinart champagne. After lunch GM Hemal came to say hello and then Marcel, GM of Mandarin Oriental, Manhattan came to chat with me. All this has made me even more eager to stay at Mandarin Oriental, Mayfair next month. I have had a special relationship with Hanover Square since Bob Payton's Chicago Pizza Pie Factory was based in the square in the 1990s. The Emory in Belgravia My stay at The Emory in Belgravia has been confirmed at the end of next month. I am taking Issy there next week to be measured for his first Maybourne outfit. The Emory is the latest hotel in a group that includes Claridge's, The Connaught etc and an architectural masterpiece by the late Richard Rogers' practice, with just 60 suites and a penthouse. Described as a hidden world of discreet understated luxury. The restaurant is 'abc kitchens' by Jean-Georges Vongerichten ("JGV"). I have eaten in the New York original and have dinner booked in The Connaught Grill, also by JGV, with Roland, COO of Maybourne, next month too. My 'SF Martini' will be served in their Rooftop Bar with panoramic views of London and my suite will have a butler, fully stocked complimentary mini-bar, floor-to-ceiling window looking out over Hyde Park, Surrenne bath products and a Japanese Toto toilet. Dinner by Heston Blumenthal at Mandarin Oriental, Hyde Park; A Meal Cooked by Mark Hix, Elliott Grover, Tom Parker Bowles, Jack Stein etc at 45 Park Lane & Peninsula, London's Christmas Tree Lighting I am being invited to pre-Christmas events by Peninsula, London; Pan Pacific, London; Mandarin Oriental, Hyde Park; 45 Park Lane; Raffles, London at The OWO etc. A Heston Blumenthal lunch with Flavia, Mandarin Oriental's Area Vice President, Operations should be fascinating and a 'Too Many Cooks' dinner at 45 Park Lane involving Chef Elliott Grover, Chef Mark Hix, Tom Parker Bowles, Chef Jack Stein etc would give a chance to ask about HRH King Charles' 'Wet Martini' while eating white truffle Ruinart champagne risotto; grilled langoustines, Pernod & tarragon and sugar pit beef cheek, carrot puree, mixed carrots & carrot top pesto. You will see that November 2025 is likely to break my 'teddy scoring system' again. |     |
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