A surprise trip planned up-town for a final birthday celebration, so off to the station for the 5.50pm to Kings Cross.
Mar had been saying that Jenn really should see St. Pancras station before we leave. So – that’s just coincidentally where we were headed, meeting up with sister Debbie on the train (surprise!), nephew Luke at Kings Cross station (surprise!), then walking the short distance to the St. Pancras and its Hotel, currently ranked London’s top hotel.
Designed by Gilbert Scott and opened originally in 1873, the hotel has undergone a £220million renovation over ten years, re-opening just last May.
There in the Lobby Bar, who should we ‘bump into’ but cousin Lindsey, with son Lawrence and daughter Aimee!
Jenn and Luke figured out they hadn’t seen each other for at least five years
But enough chat – time for dinner at the Gilbert Scott restaurant, housed inside the hotel.
The Gilbert Scott is a collaboration with the renowned Marcus Wareing, one of London's very best chefs.
Marcus Wareing's menu is a good read, with dishes which sound Olde Worlde in the Heston Blumenthal way. They are inspired by historic British recipes, yet the dishes we tried were modern interpretations.
But rather than a table in the restaurant proper, we trooped below stairs to the kitchen, for our very own private setting, where, in the words of the restaurant itself :
“Our lively Kitchen Table is the ideal place to share a relaxed afternoon or evening with friends. This spacious table is surrounded by walls of wine in the "engine room" (the kitchen) of the restaurant."
The buzz of the kitchen creates a fantastic atmosphere from the intimacy of our own private space. The chefs share the event, bringing food directly to the table. The arc-shaped table seats up to 10 with the whole party facing towards the kitchen for a birds-eye view of the brigade.
mouthwatering, even in a photo!
All served directly from the pan and grill by our very own personal server, Nick, who inadvertently managed to spill wine on himself!
The icing on the cake, but not the end of the evening.
Then, with the kitchen closing and cleaning up for tomorrow, an invitation by Chef Oliver Wilson to take a tour, a mass of high tech equipment in gleaming stainless steel.
A freshly created ham and veal pie for tomorrow’s diners . . .
and a mega stock pot!
Finally, time to leave . . .
. . .but still time for a little more larking about
"It is one of the blessings of old friends that you can afford to be stupid with them"
Ralph Waldo Emerson (1803-82)
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