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Offering four floors of fun in two 18th-century townhouses (head downstairs for dancing), Mews is not the place to nurture your inner wallflower. Readers love the atmosphere created by lavish, offbeat design quirks, not to mention the sheer thrill of finding a ‘hidden’ courtyard bar off New Bond Street. No trend is left unturned here (or in the upstairs brasserie), making it an effortless choice for groups who are happy to see superfood salads and self-proclaimed dirty burgers rubbing shoulders with Brit bistro fare such as Jerusalem artichoke soup with mushroom toast and black truffle, venison suet pudding with braised red cabbage or apple and blackberry crumble. From parties to themed afternoon teas, seasonal events also keep things interesting for the frequent Mews-goer, while the top-floor chef’s dining room, lined with antique maps, is one of several cachet-heavy private spaces.
A lover of British cuisine, Michael Lecouteur has worked extensively across southern England. Beginning his career at Gloucestershire’s The Burleigh Court Hotel and Fosse Manor in the Cotswolds, his first turn as head chef came at the Forbury Hotel, Berkshire. Michael eventually made his way to London via the Smiths of Smithfield’s kitchen, where he worked with Masterchef’s John Torode.
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