Lunch at Morano with Angela Hartnet

A couple of weeks ago Vicky and I popped into Angela Hartnet's Mayfair flagship restaurant Morano on the off-chance there might be a table available for lunch. There was more than one and we were shown to that enviable table between the toilet and the servers' central island. No shortage of traffic then.

Despite this inauspicious start, the service was terrific and the food even better. What we really liked was the waitress asking us before she brought the traditional amuse guelle, "Do you have any allergies, or preferences?" Vicky sensibly mentioned that she do not eat meat. Seems a wise statement as the amuse guel was oodles of posh sliced ham.

By chance we had the opportunity to capture herself, Angela Hartnet and chat. Told her we were first customers at new place in Camden. She said she was concentrating on getting her second Michelin star at Morano. Liked her honesty, and loved her restaurant. I'd give her a second star over some of the awful places in London which already have two.

Loved the meal let me know if you want details

David

Alain Ducasse at the Dorchester

My Japanese student Kamiko who just happens to be a Cordon Bleu chef mentioned the restaurant at the Dorcheser and Alain Ducasse in the same sibilic Japanese breath. "Ahh yesss, Alain Ducasse, very good".

Seems you get a set lunch of excellent quality of £40 including two glasses of wine and water. Not bad eh?

So we went there. Nice place, pleasant if slightly starchy staff. Food, far from exceptional. Hard to believe he has 2 Michelin stars.  (Then he got a 3rd star this year, can you believe it?  Seems he gets stars wholesale from Michelin!)

Welsh Rabbit?

Wandered into Brown's Hotel in Mayfair couple of days ago. Was there to sample the regional wines of Italy's smaller producers and very fine they were too - of which, more later.

As it was my first visit to this renowned Rocco Forte hotel I decided to wander though and look at the rest of the place, especially the restaurants and bar.

Imagine my delight when I strolled into the bar, picked up the food menu and discovered "Welsh Rabbit" on the menu.

I mentioned this to one of the grey tail-coated staff who agreed that it was a dish involving bread, cheese and Worcester sauce. I suggested to him that it might actually be called "Welsh Rarebit". He hurried away to discuss this with others.

I don't recall a thank you.

David