London Appetizer

Service Charges at London Restaurants

This interesting press release came my way - just another marketing ploy from desperate restaurateurs do you think?  Will it work?  Would love to hear your views!

Sanctum Sin-Bins Service Charges

Tipping is the new taboo. Diners, desperate to do the right thing, are confronted with news of changing laws and administration charge overhauls. Gone are the days when you could simply slip a well-deserved crisp note into the grateful hand of your waiter. It’s difficult to know who gets what. That is until now…
 
Entrepreneur Mark Fuller is sin-binning the service charge at his Sanctum Soho Hotel and its restaurant No.20. Conscious that customers pay a prescribed percentage every time they order, great value dinner and drinks can become crippling credit card eaters that only benefit the big boys and girls.
 
With many of London’s top establishments forcing customers to pay 12.5% service charge, whether the service warrants it or not, Fuller wants his guests to know what the bill will be from the outset. Shying away from false discounts laden with terms and conditions, Sanctum and No.20’s prices are refreshingly transparent, offering people the chance to order what they desire without the worry of a sly sting at the end of the night. For those who want to reward staff, customers are encouraged to show their gratitude in the time-honoured tradition of handing over some cool hard cash.
 
Fuller comments: “Service charges cleverly manipulate prices. You head out with a budget in mind, and its blown out of control with an unwanted tax. I want guests of my hotel and restaurant to know what they’ll be paying when they leave. There is nothing worse than the bitter taste of a surprise bill. What you see is what you pay at Sanctum. It’s just not Rock and Roll otherwise, and I encourage others to do the same.”
 
Service charges have been removed from the restaurant No.20, Sanctum bar and hotel room service. However, tips are very welcome and should go directly to those who deserve it.
 
Sanctum Soho Hotel and No.20
20 Warwick Street, London W1B 5NF
020 7292 6100
www.sanctumsoho.com

Putting the Art back into London Cooking - Dinner at Artisan Restaurant, London

Some of the most popular London restaurants can be found within top London hotels and one of the finest London hotels, The Westbury in Mayfair, has a rather good restaurant hidden behind the lobby.  Artisan Restaurant has not made it on to the trendy London hotel restaurant list and probably never will, but that is not a bad thing.  It is peaceful, professional and welcoming, and on the Thursday night I dined there, had a good sprinkling of young and old and families and friends, creating an atmosphere that was most definitely smart but not stuffy.

The staff are all smiley and friendly without crossing the line.  They know their menu inside out.  Running front of house is Ricardo Mimoso, the restaurant manager.  He told me that the restaurant had been refurbished 18 months ago and that business was still good, despite the economic downturn.  Judging by the hotel guests floating in and out of the reception area, there was no shortage of cash in this establishment.

Artisan restaurant is certainly not cheap, but I felt that it was fairly priced given the quality of the food and the surroundings.  Head Chef Andrew Jones prepares a regularly changing menu that takes advantage of the freshest local produce and creates dishes that tease the eye and water the palate.  Expect to pay around £15 for a starter and between £20 and £30 for a main course.  Amuse bouches and palate cleansers between courses add value to the experience and help justify the prices.

 

Prior to our starters arriving we were treated to petite foie gras burgers and a tomato and bazil milkshake - innovative, tasty and delicious with a champagne chaser.

Having just returned from a trip to South West France, I was keen to see how the Foie Gras starter stacked up against the excellent local French version and so I went for the Terrine of Vendee Foie Gras garnished with 70% Guanaja chocolate crisps and marinated anchovies (£14.50).  The Foie itself was very good but the dish was a little disappointing.  I just didn't feel that the chocolate and anchovies went together well.  I probably should have gone with the Seared Foie Gras starter instead. 

 

My friend tried the enticing Ham, Egg & Chips starter, which was actually 5J Jambugo ham served with a poached duck egg and parsnip chips.

Main courses were better received.  My friend's Aberdeen Angus (£22.50), ordered rare, was cooked to perfection, creamy and succulent.  My Devonshire Lamb was excellent.

Louise Gordon, the Sommelier, recommended some fantastic wines to accompany our choices including a Marlborough Riesling 2007 that went very well with my Foie Gras starter. The wine list is huge, regularly changing, with something for everyone.  There are around 10 wines of each colour by the glas and hundreds of bottles of wine. Expect to pay around £40 or more for something decent.

We finished with cheeses, all British, from the huge cheese trolley.  I wasn't tempted by the puddings (all priced at £7.50) although I will try the Roasted fig and blackberry Pávlova with Crème de Mûre sorbet next time I come to visit.

I really enjoyed dining at Artisan.  The service was so slick and the food presentation and quality so good that it felt like a real treat to be eating here.  I would probably book again on a Friday or Saturday night, when it is bound to be a little busier.

Highly recommended for a smart meal.

Book Online Now

Artisan
The Westbury
Bond Street
Mayfair, London
W1S 2YF
Direct Telephone: +44 (0) 20 8382 5450
E-mail: artisan@westburymayfair.com
www.westburymayfair.com

Marcus Wareing at The Berkeley - information and reviews

Michelin-starred chef Marcus Wareing opened his eponymous restaurant ‘Marcus Wareing at The Berkeley’ at the hotel in mid September 2008. The new restaurant replaces Petrus, of which Wareing was chef patron for nine years.

Marcus Wareing has built a loyal following and distinguished reputation as one of the country’s most respected chefs and ‘Marcus Wareing at The Berkeley‘ continues to offer guests some of the capital’s finest culinary experiences, displaying his technical brilliance in the creation and execution of French cuisine that has already won him two-Michelin-Star acclaim, as well as countless other acclaim and accolades. His menu offers modern, light cuisine evolved from his classical French background using the best seasonal produce available.

Commenting on his new restaurant Wareing says: “My name is on the door for the first time, but I remain in familiar surroundings with the same loyal and dedicated team around me. That brings a new sense of energy that will help us to produce ever better dining experiences for our guests and I am determined to make this London’s finest restaurant.”

Marcus Wareing is one of the few top chefs in London restaurants who is actually in the kitchen for every service. A key element of Marcus’ culinary philosophy is to focus on the main ingredients of each dish and employ techniques to intensify their natural flavours. His is not molecular gastronomy but superbly executed haute cuisine.

At the heart of the restaurant lies the Chef’s Table seating up to 8 guests. It is intimate and luxurious, strategically positioned to oversee the workings of the kitchen and the theatrics that each service brings.

Restaurant Manager is Giancarlo Princigalli who has worked with Marcus for 7 years. Head Sommelier James Lloyd formerly of Gordon Ramsay Royal Hospital Road has recently joined the restaurant to oversee its impressive wine cellar. His philosophy for the restaurants’ extensive wine list is for it to evolve into a more accessible and rounded collection. Predominantly French with an emphasis on Bordeaux and averaging at xx bins, the list now reflects the current appetite for more affordable varieties as well as continuing to celebrate the special rare vintages for which it is well known.

Set lunch is available at £35 per head for three courses, an a la carte menu at £75.00 for three courses with a Tasting menu at £90.00, and Chefs Table at £1000.00 for 8 guests (excluding wine and water). Marcus Wareing at The Berkeley is open Monday to Saturday, and offers a Chef’s Table in the kitchen for up to 8 guests. The reservation line is 020 7235 1200.

You can read reviews of Marcus Wareing at The Berkeley on The London Restaurant Review

No 20 Restaurant to open at Sanctum Soho

Mark Fuller of Concept Venues is to open a restaurant alongside his second hotel, Sanctum Soho London, which is scheduled to launch on Warwick Street mid April 2009.

Located on the ground floor of the 30-guestroom boutique property, No.20, whilst part of the hotel concept, will be a destination in its own right. Providing guests with a 24-hour room service, this 60-cover restaurant will be open to the public for breakfast, weekend brunch, lunch, afternoon tea and dinner. Serving British food, courtesy of Head Chef Gavin Austin, menus will emphasise seasonality and provenance with many ingredients sourced from small specialist producers.

Highlights will include starters such as crab and sweet corn chowder with brown crab toast; and salt cod cake with baby gem, tomato and chilli jam. Mains will feature dishes such as lamb cutlets with tarragon sauce; lemon sole with spinach and nut butter; and Burford Brown omlette with garden herbs. Desserts will range from treacle tart and clotted cream; to orange and grapefruit jelly with champagne sorbet. Dinner will have an average spend of £40 per head.

Gavin’s previous experience includes Head Chef at The Pink Geranium in Cambridgeshire, consultant for Hard Days Night Hotel in Liverpool, and most recently Searcys St. Pancras Grand.

Interior architectural design is by Lesley Purcell of Can Do. With glazing along the front, classical lines are created by oak floors, timber veneer tables and Altfield old gold-rose wall coverings. Chairs are upholstered with glossy leather from Jason d’Souza, whilst Andrew Muirhead has lined banquettes with bronze gold leather. Statement pink ribbed columns complete the space.

Owner Mark Fuller comments: “Sanctum Soho is the culmination of two years planning and an investment of just under £10 million. We are thrilled to be opening in such a vibrant part of London, and believe Sanctum Soho will be an enticing and unique offering, both in regards of the hotel and the restaurant, No.20. Having worked closely with Gavin, menus feature those guilty pleasures we all crave and some innovative treats that I know will have tongues wagging.”

Opening hours:
Breakfast: Monday to Saturday, 6 am – 10.30 am. Sunday, 7 am – 10.30 am.
Lunch: Monday to Sunday, 12 noon – 2.30 pm. Sunday Brunch, 11 am – 3 pm.
Afternoon Tea: Monday to Saturday, 3 pm – 5 pm.
Dinner: Monday to Saturday, 6 pm – 11 pm. Sunday, 6 pm – 10 pm.

No.20, 20 Warwick Street, W1B 5ND
www.sanctumsoho.com