Cheneston's

With just eight tables lining this wood-panelled hotel dining room, it’s hardly surprising that a meal at Cheneston’s doesn’t come cheap, but this is one of the best bets for ultra-discreet client entertaining in Kensington, attended to by formal service from old-school staff. The menu reflects the demands of the hotel’s international clientele, though top-notch native ingredients are used wherever possible: open ravioli of Cornish crab & lobster with a lobster & ginger broth might be followed by tournedos of Aberdeen Angus beef with potato galettes & shallot & red wine sauce, with raspberry & mango souffle with ginger ice-cream to finish; plain meat & fish dishes are also available from the grill. The hotel’s sommelier, Nicolas Clerc, won 2007’s Champagne Ruinart Sommelier of the Year Award, making Cheneston’s the place to try wines not only from Burgundy & Bordeaux but Slovenia & Slovakia.