Staying at the Langham, I have now had two dinners on consecutive evenings in the Landau. I started coming here several years ago because of Andrew Turner, who, I gather, has now left. However, there has been no decline in the standards either of service or of the food. To my surprise, I was informed that the head chef is now, and has been for the last year, Elisha Carter, who I last recall from an all too brief period at Lola’s (RIP), with Andrew acting as executive chef for the Langham hotel group. My memory of specific dishes is a little vague, doubtless helped by the generous glass of wine chosen by the sommelier to go with each dish of an eight course tasting menu. However, one sticks in my memory – a spectacular combination of lobster “thermidor” with a square of duck and a generous helping of a bean and bacon casserole (almost a cassoulet). If, like me, you have been coming here because of Andrew Turner’s cooking, you need not stop because he has left – Elisha Carter is a more than worthy successor. I must also say a word for the enthusiastic and informative sommeliers, whose choices of wine to accompany often difficult dishes have been impeccable.