As 5* London hotels go, Corinthia London is a real whopper. From afternoon tea, to Tom Kerridge to the finest spa in the city, it’s got it all. The latest addition is André Garrett, previously of Cliveden House, who’s overseeing the menu at The Northall.
The vast space is refined without being stuffy; tall ceilings, natural light aplenty, plush carpets and crisp tablecloths. Our visit is for Sunday lunch which offers a set menu at £45 per person for 3 courses.
I start with half a dozen Colchester oysters. Colchester offers the finest oysters in the UK in my humble opinion. They are plump with just the right amount of salty kick and seafood aroma. Lip smacking Merlot vinegar is the perfect companion.
Hand-cut Strozzapreti arrives with a generous shaving of black truffle, filling the huge space with its glorious scent. It goes down particularly well with a glass of 2018 1er Cru Rully from Rabource.
The main event is a selection of sharing main courses. We narrowly avoid the roasted pork belly and salmon en croute, hell, even the truffled celeriac and beetroot wellington and go for the roast Cumbrian chateaubriand.
A mighty fine piece of beef this certainly is. The outside is blackened from the grill, the rest is a bright red-rare. Roast potatoes are crisp and plentiful. Gravy is rich and sticky.
The Yorkies divide the table. I love the fact they are filled with a sweet cauliflower puree and braised beef. They are a dish in themselves. A thing of Yorkshire pudding beauty. My gentleman companion, a purist, longs for an empty one.
For pud, you can head to the dessert table which offers an endless array of sweet treats or share a mahoosive baked rice pudding soufflé. We go for the latter and regret it not one bit. So light, so dainty, so delicious. Prune armagnac ice cream tops it off a treat.
The Corinthia is a hotel firing on all cylinders, no doubt, thanks to Managing Director, Thomas Kochs, whom you may remember from BBC’s Inside Claridge’s. He runs hotels you want to go to, whether it’s for a kip, a massage or some bloomin’ good grub.
Would we go back? Yes
We dined as guests of the restaurant