| Meeting Joshua at Four Seasons at Park Lane April 2026 was the month when I met Joshua. He is studying for his final A-level exam and has a passion for the hospitality industry and an impressive network of contacts already. Four Seasons at Park Lane was a perfect venue for this 'historic' meeting. Jean-Georges Vongerichten's Sublime Breakfast at 'abc kitchens, London' at The Emory in Belgravia Cannot say enough good things about 'abc kitchens' at The Emory. Breakfast there is superb. I am taking Ian, who was an Independent Non-Executive Director on the board of Jordan International Bank Plc with me, there this month and Alejandro (who I spent a month in Panama with) there for brunch too. The Iconic Reopened Simpson's in the Strand I returned to Simpson's in the Strand for breakfast had the '10 Deadly Sins Breakfast' again but without the lamb chop & devilled kidney. With those changes, a perfect breakfast. I also returned on St George's Day to eat Melba Toast, roast beef from the trolley and Gentleman's Relish on warm buttered toast. The Melba Toast was impossibly thin and an exquisite accompaniment to venison tartare. The Devonshire roast beef from the trolley melted in mouth. You have to order cauliflower cheese to go with it all. The Louis Vuitton Hotel London Pop-up In Berkeley Square Given my special relationship with LVMH, including Veuve Clicquot; Tiffany & Co; Belmond; Moët & Chandon etc I was thrilled to visit the Louis Vuitton Hotel London pop-up. It was fun, & elegantly done, but I had to go to the Art Deco The Fumoir Cocktail Bar at Claridge's for a proper cocktail, after. They made my 'SF Martini' perfectly and I met an LA based couple who know the King of Jordan. Only at House of Maybourne. 'Counter Culture': Legendary Chef Yannick Alléno & Chef Claude Bosi Cook Together at Pavyllon at Four Seasons at Park Lane The 'Counter Culture' dinner at Pavyllon at Four Seasons at Park Lane was an unforgettable evening. I have met both chefs before and Yannick's Crispy Orkney Scallop Tartlet and Turbot Duglere Style were insanely delicious but Claude's Confit of Lamb Shoulder with new potatoes with garlic & lemon felt like a homage to my fabulous Welsh mum's incredible cooking. All washed down with an 'SF Martinis'. Life does not get better. Yannick's burnt grapefruit dessert was so refreshing and Claude's Rhum Baba was unbelievably light and got me talking about Goslings Rum and my time living in Bermuda. It was certainly a '9 teddies' (🐻🐻🐻🐻🐻🐻🐻🐻🐻) month. When a Cedric Grolet Easter Egg having a Dubai chocolate interior; a slice of birthday cake, with a new raspberry dessert from heaven, at Mount Street Restaurant; Head Chef Jacob Keen-Downs' Devonshire roast chicken at The Grill at The Dorchester at Sunday lunch did not come with bread sauce. However. I am Si Frew & so it was quickly made; & the divine breakfast at Mandarin Oriental, Mayfair - are relegated to footnotes, you know it was too special a month. Hope the more than 40 photos you will find, when you click 'Read More', will convince you of that. |  Joshua & me in the Payllon Coffee Lounge. Yes, I am holding the new Four Seasons at Park Lane bag I was given for my 2026 birthday.  Every aspect of breakfast at 'abc kitchens' at The Emory in Belgravia is impossibly perfect. The scrambled eggs with aged Cheddar are divine. Still love my House of Maybourne notebook.  Unlike at Carbone, London, the culinary theatre at Simpson's in the Strand is surpassed by the quality of the food & flavours.  Bernard says "look at that Louis Vuitton ice cube".  Chef Yannick Alléno, on the left, holds 18 Michelin Stars & Chef Claude Bosi opened Hibiscus restaurant in Ludlow in 2000. |
 Cambridge House, part of Auberge Collection, at 94 Piccadilly     My Cedric Grolet Easter Egg had a Dubai chocolate interior, in the end.    The 'private dining room' at Simpson's in the Strand reminded me of my Bank of England days.        A slice of birthday cake in the background, with a new raspberry dessert from heaven, at Mount Street Restaurant.   The Melba Toast was impossibly thin and an exquisite accompaniment to venison tartare. Yes, that is a quail egg.  The Devonshire roast beef from the trolley melted in mouth. You have to order cauliflower cheese to go with it all.                   |
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