Testing the World’s 50 best restaurants: Dinner in London

dinner

I loved the story of the restaurant, how all the dishes are reinterpretations of very traditional British fare. The name comes from this as well, described as: “… our menu that is inspired by historic British gastronomy, so I searched for a name that had a bit of history, but was also fun.  ‘Dinner’ fit the bill perfectly.  In the past, the main meal -dinner-was eaten at midday, before it got too dark.  But affordable candles and, later, gaslight saw dinner shift.  By the mid-1800s people were dining later.  People working in the cities were taking a ‘lunch’ to work and having their main meal at 5.00pm when they got home, while in rural areas the main meal was still taken at midday. Even today, depending where you are in the British Isles, ‘dinner’ might be served at lunchtime, suppertime or, indeed, dinnertime! This made ‘Dinner’ the natural choice for its typically British quirky history and linguistic playfulness.  If nothing else, I hope it’s easy to remember. “

My Lunch menu:

image which behind the cover had a great little saying: 20130625_144433Also big points to them for getting me gluten free bread!!wpid-20130625_144412.jpg

What I had:

Lobster & Cucumber Soup (c.1730)

imageAn absolutely beautiful dish – super balanced, light but packing great flavor! The soup was made of cucumber, and there was lobster two ways, in the form of a lobster salad, but also in actual chunks of lobster.

Powdered Duck Breast (c.1670) Smoked confit fennel & umbles

image

imageI am not a duck person. My waiter however was pretty adamant that I should order this course, so I did and felt that If I loved it it was a true test of the restaurant. I loved the duck – so mayor points for them. It was explained to me that powdered duck in the 1670 when the dish came from meant hat it was sprinkled with salt. This interpretation is packing in flavor. It had salt but also other aromatics like cardamom packed into it in a sousvide. The sauce was delicious!

Quaking Pudding (c.1660)Pear, perry, caramel & lime

imageI didn’t have many options for dessert – this one, or the ice cream cart which was fabulously made at your table using nitrogen ice cream. As I was going to Italy and eat gelato every day i decided for the pudding. It was very nice and simple i only a tad sweet – but  the poached pears were superb!

My seat was probably the best thing, I had direct view of all the working in the kitchen

imageI only have one issue with this restaurant, as fabulous as it is, i did have a much better experience at Heston Blumenthal’s other restaurant Fat Duck. It however confuses me that Dinner is number 7 in worlds 50 and Fat Duck is 33 . At least the Michelin stars have it right in this one 😉

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