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Following a plush refurbishment, The Cadogan Hotel has reopened what was Langtry’s as a bastion of British food with a fresh, sophisticated menu that celebrates winning producers from the Great
Taste awards – so pitch up and indulge in ocean-fresh dressed crab with a rich, precisely balanced crab and brandy bisque, absurdly tender beef rump with luxurious bone-marrow risotto, or a giant
raviolo filled with tender hunks of rabbit, served on delicate braised lettuce. After that, moreish desserts span everything from a gigantic whisky trifle to a minute, deconstructed Bakewell tart.
As an extra fillip, head chef Oliver Lesnick regularly invites prominent foodies – such as The Sunday Times’ Lucas Hollweg – to add their stamp to his seasonally changing repertoire. Diners
can enjoy it all amid the high-ceilinged elegance of a quiet dining room, with earnest staff on hand to provide keen service.
This year, the Cadogan restaurant at the Cadogan Hotel in Knightsbridge have collaborated with the Great Taste Awards to create a series of showcase menus highlighting the current Great Taste Award winners, changing every 6 to 8 weeks and are put together by various guest curators. The menu Michelle and I were invited to try was created by Masterchef winner and Wahaca owner Thomasina Miers and The Sunday Times’ Lucas Hollweg, together with Cadogan head chef Oliver Lesnik. Some of the Great Taste Award-winning foods on our menu included Sally Clarkes bread; Mackintosh of Glendaveny extra-virgin rapeseed oil; Hurstwood Farm Kentish cobnut oil; Pipers Farm beef; Alternative Meats Ltd Welsh wagyu beef fat; Pendaridge goat’s cheese from the Somerset Cheese Company; and Lynher Dairies Cheese Company Cornish Yarg. The menu is available as a one course (£18), two-course (£23) or three-course (£28) meal...
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When we were at the Cadogan the dishes were designed by the winner of Masterchef and a food critic of one of the larger news papers.Overall, the dishes at Cadogan worked and were well priced. The highlights for us were the Pollack Baked in Salt Doug (9/10) and the chocolate dessert (8/10). Although the Cured Mackerel (6/10) starter was very fresh and summery, it didn’t pack enough of a punch for my taste buds to go alight...
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