Afternoon Tea at One Aldwych
A ruby red ‘Cocktail Charlie’, bubbling away under a cloud of smoking dry ice in a teapot, made up of a mixture of whisky, cherry marnier, chocolate bitters and champagne.
Tag
A ruby red ‘Cocktail Charlie’, bubbling away under a cloud of smoking dry ice in a teapot, made up of a mixture of whisky, cherry marnier, chocolate bitters and champagne.
At 74% concentration the chocolate bar from Benoit Nihant is powerful, with a long and smooth melt that slowly reveals hints of stone fruits after the initial cocoa burst.
Opso, named after the ancient Greek word for “delicacy”, is a Greek restaurant with a contemporary edge. Try a bowl of barrel aged feta cheese, which is of an entirely new texture to me, being elastic and pull-able rather than crumbly. Spooning this on top of toasty bread, doused in both olive oil and tzatziki, brings a pleasure so disproportionate that my dining companion edges an inch away from me. Sod it, it’s that good.
Heston Blumenthal is a chef I very much admire. Doesn’t everyone occasionally want some culinary magic on their plates?
Copyright, 2021