AT DINNER

Following on from the Heston fever, my godmother took me to Dinner at the Mandarin Hotel during my revision period. It was so good to eat real food in the weeks filled with instant ramen noodles and Kraft mac and cheese. This was another refreshing restaurant where the atmosphere was no- fuss but still had the buzz of somewhere slightly special. The unique thing about this place is that the cuisine itself is nothing unusual but the way that it is served is just delightful.

The parfait was smooth and the 'orange peel' added a sweet, fragrant hint to the creamy middle. It was offset by a savoury, flavoured crusty bread.

The succulent cod fell apart in silky flakes and is nestled above a velvety broth of delicate, juicy mussels.

This highly recommended dessert is a heavy one. The sugar encrusted brioche is soaked in a moreish alcohol and is accompanied by a slow- roasted, caramelised pineapple.  

'Millionaire tart' is a reasonably well- done conventional take on, well, a millionaire's tart. It comes with the set lunch menu (which is not pictured here).

'MEAT FRUIT'(CHICKEN LIVER + FOIE GRAS PARFAIT)|COD IN CIDER|TIPSY CAKE|MILLIONAIRE TART|ROSEHIP TEA (ALSO AT THE FAT DUCK)

The building itself has a heavy Orientalist sensuality, making it one of my favourite big- chain hotels. Located at the beginning/end of Brompton Road it is surrounded by fantastic bars, restaurants and two major department stores- Harrods and Harvey Nichols.

www.dinnerbyheston.com

MIDWEEK SHOP

My best friend from school and I spent our teenage years in the throng of beautiful French mothers pushing their strollers up and down the King's Road. Except for us our precious cargo were our A- level folders in our Longchamp schoolbags. Every time she's back in London we try to keep to our traditional spot and spend a day there shopping together. One of my favourite things about this area are the abundance of florists, especially at this time of the year. I wore a simple outfit, staple black high- waisted jeans with an embellished top and chunky nude heels. The weather is still erratic so having a jacket on hand is imperative, all the better when it is fluffy and pink.

AT THE FAT DUCK

There is always something exciting about trying something new, especially a legendary restaurant that holds three Michelin stars. It is especially interesting when the novelty is in the nostalgia. Heston specializes in rejuvenating the old and most of you foodies will be familiar with his cooking methods that emphasizes a full sensory experience. The Fat Duck definitely lives up to its hype. This is the opposite of the typical stifling, obnoxious Michelin restaurant that relies on an outdated reputation and aesthetics. This was the most down- to - earth starred restaurant with an entrance so discreet at first I questioned whether I was at the right venue. The decor is incredibly understated and resembles a pub or farm- conversion. People wore what they liked and as it only houses 14 tables it lacks irritating bustle of turnovers.

This was one of the first spectacles at our table, a block of moss was set before us and water poured in to produce the scented smoke.There was a little flavoured 'film' to taste accompanying this course.

For a restaurant named 'The Fat Duck' you would expect a foie gras dish and for it to be one of the best. This was perfectly done with the right balance of flavours and a tart red finish.

This course was a lot of fun, the waiter came with a box displaying 'pocket watches' wrapped in edible gold leaf. Once it was immersed in our individual glass tea pots, it began to dissolve and flavoured the hot water. To complete this dish the savoury liquid was poured into the teacup holding a pretty steamed egg decorated with little fairy- like mushrooms.

AMUSE BOUCHE| NITRO POACHED APERTIF (NOT PICTURED)| RED CABBAGE GAZPACHO| JELLY OF QUAIL, CRAYFISH CREAM, CHICKEN LIVER PARFAIT + OAK MOSS AND TRUFFLE TOAST| SNAIL PORRIDGE| ROAST FOIE GRAS| 'MAD HATTERS TEA PARTY', MOCK TURTLE SOUP + POCKET WATCH|

Another super impressive course, that came with a conch shell and an Ipod to listen to the sound of waves. It is purely novelty, nevertheless incredibly amusing. The food was beautiful, served on a glass surface elevated above pebbles it was evocative of a Japanese style. There were layers of 'sand', ice vegetable, seaweed and perfectly cut pieces of fish all of which were so delicate and delightful that it was hard to believe they were edible.

'SOUND OF THE SEA'| SALMON POACHED IN A LIQUORICE GEL + ARTICHOKES, VANILLA MAYO, GOLDEN TROUT ROE| ANJOU PIGEON|

The Egg in Verjus/ Verjus in Egg is absolutely one of the best desserts ever, the reconstructed egg shell is made of chocolate and when the 'egg white' is broken, a yolk can be be found at the core.

One of my favourite flavours is cherry and this dessert came with a thorough spritzing of kirsch scent at our table!

Little gummy sweets made from various whiskeys, stuck on a picture frame.

One of the candies in my goodie bag, a 'Queen of Hearts tart' that came in the prettiest little envelope with a wax seal.

HOT + ICED TEA (NOT PICTURED)| EGG IN VERJUS, VERJUS IN EGG| BLACK FOREST GATEAU| WHISK(E)Y WINE GUMS| TAKE- AWAY CANDY

From London Paddington to the doorstep of the restaurant in Maidenhead, it is about a 40 minute train journey and an 8 minute taxi ride. I was there for lunch which lasted around 4 hours for 14 courses.

http://www.thefatduck.co.uk/