Chef Andre Garrett, who won a Michelin star at Cliveden, is now well ensconced as the top toque at the five-star Corinthia Hotel with its double-height ceilings, picture-perfect blooms and general sense of opulence – check out the no-expense-spared crystal chandeliers and studded leather chairs. Despite the flowers and all-out sparkle, the overall mood is sufficiently masculine to make Woosterish out-of-towners feel right at home; elevated prices are also aimed squarely at expense accounts and money-no-object tourists. The kitchen knows its oats and is keen on vivid flavours and impressive treatments of quite beautiful ingredients that are fastidiously sourced and deceptively simple. Big hit dishes include Dover sole served on or off the bone, grilled or meunière, braised turbot with Hen of the Wood mushrooms, truffle purée and smoked velouté, and Norfolk Black Leg chicken with a terrific parmesan mash. Unrivalled truffled macaroni & cheese is also noteworthy. And don’t miss the expertly mixed, botanically infused cocktails in the swanky standalone bar.