The first time I ate at Claridge's was after finishing a cocktail course last year. Sounds grand, I know, but in fact was a fairly reasonable offer. They teach a cocktail making course on most Saturdays (with different themes- think summer cocktails, champagne cocktails, vodka cocktails, for example), whereby you learn from Claridge's own cocktail master how to create pina coladas, sangrias, etc. Within the three or so hours, you have plenty of concoctions to try and taste. When you are done, you are issued with a Claridge's cocktail shaker and a certificate of completion. And, the crowning touchL: included in the course was lunch at Claridge's.
I wasn't assuming much- a few sarnies perhaps and a glass of wine? Au contrare, mon frere. Indeed, we were offered a proper Claridge's meal- a choice of three meat dishes (which completely alludes me now...though I believe that Thai chicken salad was on the list) and being a vegetarian, they offered me a mushroom risotto. I have made mushroom risotto at home many times, had my share at restaurants and while it is nice, it is never really gobsmackigly seminal. Meet Claridge's own mushroom risotto- tasty with perfect consistency and an initial touch of truffle oil, the mushroom risotto positively sang. And with a glass of most divine champagne, all was good in the world. A very healthy sized portion (another revelation) on a minimal white dish, with just the right balance of stodge and bite.
Certainly it left me ruined for all other risottos ever since and I do think about that meal often.
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