Another food orientated trip to London and yet another jolly to Marcus Wareing at The Berkeley for “an experience”. Both my dining buddy “The Laird” and i absolutely love the pamper treatment and that`s why we keep on returning over and over again to both MW and The Ritz. We both know that it just doesn`t come much better than this.

On this occasion we didn`t get any form of food choice as Dimitri Bellos ( The Maitre`d ) knew exactly what made us happy so all we had to do was to turn up. Champage cocktails in The Berkeley `Blue bar` set the evening off beautifully before a short walk through and into restaurant.

So no menus for us as Chef had designed us a unique dinner based on the current seasonal delights. Michael the Sommelier also informed us that he had some ` very special` wines to accompany the food we`d be eating….Ohhhh dear , i felt the £££ panic for a second and then just thought ” Ahh what the hell….let`s do it”. I`m not , by an awful long shot as switched on to wines as i am with my food .This dinners wine flight consisted of about 15 different wines each one an education in itself and we both agreed that it was the best ever pairing we`ve ever had with food. Unfortunately i can`t go into detail as i really don`t have the knowledge so i`ve included the photos of the wines that accompanied each course instead….Google em and im sure there will be some interesting reading material.

Note – Due to the restaurants lighting, the photos are an absolute nightmare to correct and take an awful lot of adjusting on photoshop to bring them to a half acceptable standard so please bear with me on this one.

Blue Bar  – Champagne cocktail. 

 Gougere /  Champagne Bollinger , La Grande Annee 2002

A few little treats before the food started. 

         Dorset Crab with Raisins and Spices.

          Weissburgunder Rebholz Pfalz Germany 2011.

Foie Gras , Rhubarb , Brioche

Banyuls Coume Del Mas 2008 Languedoc Roussilon
Jurancon Grappe D` Or Domaine Montesquiou 2010 South west France.

Mackerel , Lime and Cucumber

Les Nourrissons Domaine Bernaudeau , Vin de France 2009

Pigs Head , Purslane , Bergamot. 

                                                                                                 

 I have to admit my ignorance here….If i`d been asked the question for a million pounds on a game show…”what`s a Bergamot” I wouldn`t have had a bloody clue….call myself a foodie ?. According to Google its a Bergamot Orange , mostly grown in Italy and with a juice a little sharper than Grapefruit but not as sharp as a Lemon…..so there you go.

Gruner Veltliner “Gottschelle” Kremstal Reserve 2009 Austria. 

                                                                                                    

Scottish Halibut , Fregola , Blood Orange , Sea Kale.

Chassagne Montrachet Domaine Chateau de Puligny Montrachet 2008.

Goosnargh Duck , Fennel , Kohlrabi , Raisins.

El Jelipins Catalunya Spain 2006

Herdwick Lamb , Broccoli , Wild Garlic , Scarlet Elf Cups.

 
Brunello Di Montalcino Domain Poggio Antico 2004 Tuscany Italy.

Venison , January king , Almond.

Amon – Ra Ben Glaetzer , Barossa valley South Australia 2008

Coulommiers , Walnut , Clementine
Niepoort “Colheita” 1999

Pomegranate , Almond , Buttermilk.

Pine cake , Goat curd , Hazelnut.

Chateau d`Yquem , Sauternes , Bordeaux , France 1998
Umathum Scheurebe Beernauslese Burgenland , Austria 2011
Mullineaux Chenin Blanc , Swartland , South Africa 2010.

Now do you see what i`m talking about when i say that the wine experience here is unique….You only have to ask and you`ll get the same….Tell Michael i sent you ha ha.

Egg Custard Tart  ( BBC Great British Menu winner ), Hand made chocolates.

When it comes to writing about my restaurant visits i always try and speak from the heart , respecting the amazing amount of talent and hard work that goes into a dining experience such as this one along with the other places i go to eat. I don`t whinge on here as we all have different palates and ideas of what a good dining out experience actually consists of.My own pleasures might be anothers poisons. The Berkeley is a beautiful hotel , the decor constantly on the change.Fresh flowers around every corner and absolutely nothing out of place. Marcus `s restaurant is of stunning design , warm and welcoming and such a wonderful place to celebrate those very special occasions. Staff are trained to the highest standards and always have been , spookily remembering the smallest of details from our previous visits. The wine service and Sommelier…need i say more ? Awesome….Michael is the best in the business.

Food at The Berkeley has always hit the mark , innovative , fresher than fresh and always accurately cooked. I`m not quite sure as to where current Chefs style comes from as the cooking really fits into no category other than it`s own , there really isnt anywhere else ive ever been to that follows this style of cuisine. Its not classic , old school , modern European , Nature to plate or anything else i can think of to be honest. It`s just “Marcus Wareing at The Berkeley” very much unique and a “one off”. I`ll never forget James Knappets extraordinary cooking whilst he was head chef there in 2011 ( see here ) but at the moment I`m not quite sure what direction the food`s heading into. No complaints as you can see from the photos here…maybe a little “miffed” . All in all…. They`ve got the whole package here, i`m a huge fan and I shall return again and again……Still haven`t met Marcus though.

The Laird….fit to burst after 15 courses of food and even more wines….Plus his “industry standard”   10 – 15 Bread rolls….Beggars belief.

To view more photos from the Berkeley then please CLICK HERE