The Launch of The Grill at The Dorchester

Last week I was invited to the launch of The Grill, the recently refurnished and stunningly re-imagined restaurant at The Dorchester

Before myself, and the beyond gorgeous (inside and out!) Emily Johnston of Fashion Fois Grois, attended the much-anticipated party (and more to the point, sampled the delicious menu!) we were both blissfully pampered at the Carol Joy’s salon.  We were both treated to voluminous blow dries (Emily assured me “the higher the hair, the closer to God”) and manicures (in a room which could actually compete, and possibly win, against me in an Essie Polish count!) in this hidden oasis. 

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Once in my dress (I wore a pale pink Huishan Zhang dress which unzipped at the front to make an unusual crop-top dress), I joined Emily at The Grill ahead of the other guests so we could have a look around the sparkling new venue, see the detail of the new design, and meet the team on their first night.  

First established in 1931, The Grill quickly became an iconic, ‘go-to’ venue for the finest grill food in London with regular customers including royalty, statesmen and celebrities alike.  Now with a timeless yet vibrant new interior, courtesy of French interior architect Bruno Moinard, the restaurant and its charming staff are ready to welcome in a new culinary chapter, under the reign of Head Chef Christophe Marleix, Alain Ducasse’s protégé.

An amazing, hand-blown Murano glass chandelier hangs prominently in the centre of the room (right) adding some serious, majestic drama.   Another special and defining feature of the room are its pivoting wall panels which rather theatrically manage to create an entirely different ambience and mood by transforming the light from day to night.  Thus, the restaurant not only provides a romantic, cosy venue for dinner, but also the perfect light and bright breakfast location too.    

We were utterly spoilt with various, mini dishes from The Grill, including yummy scallops, utterly delicious fish and chips (a must!) and little pots of their signature blue lobster chowder and several different flavours of sweet soufflés (the rum and raisin is OFF the scale… I maaaay have had two... Ok three, but in my defence, they were really freaking small, OK?!...)  If these dishes were anything to go by, trust me, this restaurant is one to check out - and it will certainly be seeing a lot more of me! 

Below:  With Matthew Williamson's Communication's Director Rosanna Falconer.

Below:  With Louisa Preskett and Marissa Hermer.

SHOP TLC's LOOK:

Artisan Chocolate Masterclass at Alain Ducasse, at The Dorchester

It’s not often I get invited into the kitchen (my friends and family feel safe in the knowledge that the best thing I make for dinner is reservations!) so to find myself in the famous kitchen at The Dorchester, in a stark white apron with a glass of champagne (is that not normal?!) was really amusing for everyone I know.  I am not a great cook, and if I’m honest, I eat to live, not live to eat.  I usually eat out at restaurants or, in direct contrast, forage amongst the kitchen cupboards and fridge, picking ferally at whatever I may have acquired at recent supermarket dashes that isn't a magazine or chewing gum…! 

So what convinced me to step into the kitchens of Alain Ducasse?  One simple, yet powerful word… Chocolate.

Five years ago Alain Ducasse, the king of French fine dining, alongside Nicholas Berger, Alain’s head pastry chef, decided to make chocolate - but not just any chocolate.  Positioning themselves as craftsmen, the men managed to preserve the tastes and characteristics of each bean, using traditional vintage machines and time-tested methods, eventually resulting in the 2013 opening of the first bean-to-bar chocolate manufacturing facility in Paris.

I was invited by Nicolas Berger, Exécutif Chocolatier at La Manufacture de Chocolat, to an exclusive, hands-on master class where I was to uncover the secrets behind artisan chocolate-making.  Using the finest chocolate imported directly from La Manufacture in Paris, I accompanied Nicolas in creating a range of indulgent puddings (a tarte fine au chocolate and the restaurants signature, and incredible, soufflé) and several bars of chocolate.    

I am not going to lie, the creation of the chocolate puddings was agonizing. I am well known for my incorrigible sweet tooth and it took every ounce of maturity and restraint in my body to stop me from launching myself into the giant pans of melted chocolate.  I gave the rolling, stirring, piping and decorating a go (embarrassingly, yet unsurprisingly, my varying attempts stood out like sore thumbs amongst the others), and learnt the best methods to melt, mould and work with chocolate. It had indeed been an incredibly interesting afternoon, but lets not kid ourselves here… the best bit was undeniably sitting down in Alain’s beautiful restaurant afterwards, alongside Nicolas, and devouring the fruits of our labour with dark chocolate ice cream.  Heaven.

 “Everywhere in the world there are tensions—economic, political, religious. So we need chocolate.”    Alain Ducasse

Places for chocoholics on this workshop are now available to purchase and will be taking place on the 7th of February and 7th of March 2015.  £150.00 pp