EAT & DRINK

Originally published on Friday, 15 February 2008

The Dining Room at Duke's

There's nothing that does it for me quite like a louche little hotel restaurant - not the bells 'n' whistles sort presided over by a flashy chef but the type that caters to your every whim, in a way that only a hotel can, and turns a blind eye to any 'inappropriate' behaviour - it surely works to their advantage after all.

Now owned by the distinguished Gordon Campbell Gray, Duke's Hotel has been undergoing a stylish revamp and the Dining Room has just reopened for business serving Brit-inspired comfort food like scallops with cauliflower puree and crispy bacon and haddock bubble and squeak with a poached egg, as well as classic puds that include treacle tart with Cornish clotted cream.

Just don't leave (or retire to your room) without sampling one of the Duke's famous martinis in the clubby bar, mixed at your table just the way you like it. We're not going to mention that this is the place where Bond originally ordered his shaken not stirred - that would be overdoing it.
        
Hours: Mon-Sun: Breakfast 7-11am (Sun from 8am) • Lunch 12-3pm • Dinner 6-10pm
Place: 3 Duke's Hotel, St James' Place, SW1A 1NY
Cost: £40
Web: www.dukeshotel.com
Book: 020 7491 4840

 

by SL

Weekend Eats: Archive

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Copyright (C) 2007 Alain Georgette / Copyright (C) 2006 Frantisek Hliva. All rights reserved.

 
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