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The Anouska Hempel-designed Oak Room is deeply embedded in the heart of epically grandiose Danesfield House, and the understated luxury of its white-panelled interior will always be a draw for
those seeking a cocoon rather than a playground. Following a brilliant seven-year stint, Michelin-starred chef Adam Simmonds has moved on, but his replacement is no slouch: Billy Reid made his name
at venues such as L’Escargot, The Belvedere and – more recently – Paradise by Way of Kensal Green, and his cooking mixes classic themes with more modern riffs. Expect the likes of scallops with
mash and sauce vierge, fillet of beef ‘forestière’ with celeriac and potato fondant or halibut with cabbage, tarragon and tomato hollandaise, followed by desserts such as prune and almond tart with
Chantilly cream. Smooth, knowledgeable service and a cracking wine list enhance the experience at this dazzling set-up.
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