Huge 20-Inch Pizza and Bold Flavours at Homeslice Pizza

Name: Homeslice Pizza

Where: 13 Neal’s Yard, Covent Garden, WC2H 9DP, http://www.homeslicepizza.co.uk/

Cost: 20” pizze at £20 each, or individual slices at £4, soft drinks £2, craft beers £5, Camden Hells Lager priced at £2.50 and £4 for half or full pint, £4 to £5 for a 125ml glass of wine.

About: Homeslice, in the heart of Covent Garden in the busy Neal’s Yard, serves pizza by the 20 inch size, all at £20, or individual slices for £4 for three of the most popular flavours.

Flavours change seasonally, with one or two pizzas making an appearance every few weeks. On our visit, beyond the Margherita and Caprese, there were also some unusual pizza toppings including: Calabrian peppers, chervil and Lincolnshire Poacher; celeriac with wild garlic, cows curd and roasted hazelnuts; chorizo, corn and coriander; and braised beef brisket with pickles on a barbecue sauce base.

Owned by a Kiwi and two other business partners, Homeslice started as a street-food venue in East London in 2011. Their first permanent restaurant in Covent Garden opened in May 2013 with a new branch opening in Fitzrovia's Wells Street in the summer of 2015.

This is pizza not as you know it - expect some unusual but surprisingly great flavour combinations.

With plain wooden tables, benches and floors, paper plates and no cutlery, no menu and blaring rock music, to state that the place has an informal feel about it would be an understatement. But not in a bad way - I enjoyed the raucous vibe of the place, the chatter and the eavesdropping possibilities.

On the Sunday evening we were there, the queue was long. Homeslice does not take advance bookings so queuing is to be expected.

What We Ate: The 20 inch pizzas can be ordered with up to two flavours, and we opted for a combination of (1) goat’s shoulder with savoy cabbage and sumac yoghurt and (2) anchovy, caramelised onions and Kalamata olives.

The sumac yoghurt had a refreshing tartness and flavour that cut through the richness of the goats shoulder, with the cabbage adding a crunchy texture. We really enjoyed this unusual topping. The anchovy pizza, a more traditional combination of flavours known as the Napoletana, was also very delicious.

Pizzas are served whole on a large wooden platter, and diners cut it for themselves. The dough is thin, proved for 36 hours, and cooked through in a smouldering wood oven to give a delicious charred flavour. A standard pizza is 9 inches, but here they serve 20 inches, so it is more than enough for two people.

The pizza is served with no cutlery, and the base was so thin and soft that we had to roll it up and eat it with the fingers like a wrap. But it's none the worse for that. So be prepared to get your hands dirty.

What We Drank: For wine, there is a choice of house red, white or Prosecco (£4.50 per glass). Bottles of unlabelled 1.5L house wine are brought to the table, and diners are charged for the volume they drink as measured by a ruler when the bill is requested.

With a limited choice of unlabelled house wines, we decided to go for beer, and that was a good decision. We had a pint of Camden Hells lager (£4.50), and a 330ml bottle of Pressure Drop Pale Fire pale ale (£5), with some lovely toasty hoppy, aromatic flavour, this was a great discovery and an ale I shall be looking out for from now on. All the beers on the menu are brewed in London.

Likes: we loved our choice of pizza and craft beers, it was refreshing to be served tap water freely available on arrival.

Dislikes: tables are cramped (the pizza occupies 90% of it). There is no drinks menu, and waiting staff, while friendly, did not on our visit know the prices of drinks.

Verdict: Homeslice serves huge 20” pizze with bold flavours and creative combinations of ingredients that work a treat! There are no frills, but if you come prepared to roll up your sleeves and get your hands dirty, there is some great pizza and beer on offer. Recommended.

The New Yauatcha City - "Better Call Lim!"

Name: Yauatcha City

Where: Broadgate Circle, 2 Broadgate, London, EC2M 7UR, http://www.yauatcha.com/city/

Cost: Dim sum from £4.20 to £9.80, mains from £15 to £138, average cost per person £50 upwards (drinks not included)

About: Opened in May 2015, Yauatcha City is the second Yauatcha branch in London after Soho, and part of the Hakkasan group of restaurants. There are also four Yauatcha branches in India.

Yauatcha is one of my favourite dim sum eateries in London, and one of the few places I return to regularly (reviewed here and here). The City branch’s setting is gorgeous, the restaurant being arranged in a semi-circle with floor-to-ceiling windows overlooking Broadgate Circle, an ideal spot for after work drinks and people watching.

With bare brick walls and massive grey ceramic floor tiles, dark wood table-tops on stainless steel bases, and steel and green leather chairs, the restaurant has a contemporary-chic feel about it. Being in the City, the restaurant is open from Monday to Saturday, and is closed on Sundays.

On the evening of our visit, we were lucky enough to meet the restaurant supervisor Lim Siew Hean, a super-friendly and knowledgeable Malaysian woman from Penang, who made some wonderful recommendations for our meal. Lim explained many of the dishes to us in great detail, and her enthusiasm was contagious. It is always such a blessing to meet people like Lim in restaurants. I warned her I would be advising readers to look out for her, and she said she was only too happy to advise.  So if you are planning a visit, better call Lim!

What We Ate: From the dim sum menu, we had one of the restaurant's signature dishes, the prawn and beancurd cheung fun (£8.20).

A stupendous dish of glutinous rice pastry encasing and contrasting with crunchy beancurd skin, wood ear fungus and succulent prawns in its centre, this had magical textures and flavours, which showed off the culinary skills of the chef.

The fried chilli squid with oatmeal and curry leaf (£11.20) was also superb, with a sweet crunchy exterior, crispy dried shrimp, and a kick of heat from the chilli. Lim told us that the oatmeal used is Nestum, a popular Malaysian breakfast cereal which explained the light sweetness, and that the squid was dunked in egg whites before being rolled in Nestum and fried. It was a tremendously sophisticated dish, and one I always order whenever I visit.

The spicy soft shell crab with almond (£13.80) is another favourite so it had to be ordered. Crunchy, spicy, nutty, this dish has so much going for it, I can never get tired of eating it.

The roasted duck puff with pine nuts (£5.80) was also delectable and beautifully presented in the shape of a pumpkin.

We ended our dim sum selection with some refreshing Chinese chive and prawn dumplings (£5.80), and the mandatory pan-fried turnip cake (£5.80).

For our main course, we followed Lim’s recommendation and had the truffle pork belly (£28). We were not disappointed. Served with shimeji mushrooms, baby asparagus and finely diced black truffles, the pork was slow-braised and meltingly tender, basted in a rich reduction made from pork rib stock flavoured with royal honey and edible nasturtium leaves. This was one of the most delicious and richly-flavoured meat dishes I have eaten this year, and one I would highly recommend to anyone visiting the restaurant.

The other main was the Sichuanese kung pau chicken with cashew nut (£15.40), which was also good but outclassed by the pork belly.

The stir-fried ho fun noodle (£11.80) had a deliciously charred aroma from the hot wok (known as “wok breath”), with thin slices of fried beef, flat rice noodles, onions and bean sprouts. A star dish.

To accompany our mains, we had a lovely vegetable sambal dish - typical of Malaysia, this featured spicy aubergine, sato bean (also known stinky bean due to its sulphurous quality), okra and French bean with peanut (£12.20). I often have this in the Soho branch and was pleased to see it on the menu in the City.

Despite having very little room left, we managed to squeeze in a couple of desserts. Yauacha is known for its fine patisserie so desserts are not to be missed there. So Dr G chose the cassis and violet grand macaron, with vanilla cremeux, Cassis and compote (£8.80) while I had the exotic petit gateaux of passion fruit, mango, coconut and pandan (£8.80).

Both were beautifully presented, highly refined French patisserie and bursting with flavour. We enjoyed the desserts with a refreshing glass of Moscato d'Asti 2014, from Vajra, Piemonte, Italy.

What We Drank: At Yauatcha’s Bar, we kicked off with a couple of cocktails - an Asian Daiquiri (£11), and a Golden Aster Martini (£13). The daiquiri blended Diplomatico Reserva rum, plum sake, lime, orange marmalade, vanilla and chilli sugar, and was superbly refreshing with plenty of citrus acidity.  The martini had Buffalo Trace bourbon, Antica formula sweet vermouth, Aperol, and a kick of heat from the addition of saffron and chilli syrup. 

The restaurant balcony overlooking Broadgate Circle is a great place to enjoy a few drinks and for people watching.

There is a large wine selection, with the entry level white wine being a Sylvaner 2012 from Turckheim, Alsace (£28). The reds start with a Cabaletta, Tenute Fiorebelli 2013 from Veneto, Italy (£29).  The wine menu is organised into "Old Friends" - wines largely (although not exclusively) from Europe, familiar from the Soho branch.  "New Friends" are some less well known wines from all over the world, including English sparkling wines, white grapes such as Gruner Veltliner and Rousette de Savoie, and reds like Aghiorghitiko from Nemea, Greece, Blaufrankish from Austria, as well as sakes and cocktails.  

With help from the friendly Spanish sommelier Daniel, we opted for a bottle of Gruner Veltliner Lossterrassen 2014, from Stadt Krems, Kremstal, Austria (£39).  This was very good, with plenty of crisp acidity, greengage fruit and minerality - this was a perfect accompaniment to the dishes we ordered.

Likes: The setting is gorgeous, the food is among the most refined Chinese cooking on offer in London right now. The wine list is extensive and reasonable value for money, and there is a wide-ranging and delicious cocktail list. Restaurant supervisor Lim Siew Hean made our night.

Dislikes: None.

Verdict: Yauatcha serves some of the most sophisticated Chinese cooking in London today. This is the kind of food I look forward to going out for. Desserts are complex, varied and highly recommended so please leave some room. If you pay a visit, be sure to ask for restaurant supervisor Lim Siew Hean for her spot-on recommendation and advice. Very highly recommended. 

CAU - Carne Unica Argentina (An Argentinian Steakhouse)

Name: Cau (Carne Argentina Unica)

Where: St Katharine's Dock, 1 Commodity Quay, London, E1W 1AZ, www.caurestaurants.com

Cost: Small eats are priced from £3.75 to £7.95, burgers from £10.95 to £11.95. Steaks range from £14.50 for a 220g cut of rump, to £38.50 for a 600g cut of top rump, while the Cau feasting plate, with 1.2kg of meat for sharing between two, weighs in at £84.95. Aside from steaks, there are fish, pork and vegetarian mains ranging from £9.95 to £15.25. Sides are £2.95 to £3.95. 

Cocktails are all priced at a reasonable £6.25, and the wine list is mostly Argentinian, but with entry level options including a Yecla Macabeo white and a Finca Valero Carinena red, both from Spain, and priced at £17.50 each.    

About: The sister restaurant to the Gaucho group, this chain of restaurants is a less ostentatious version (no calf skins on the walls or chairs here), but serving a similar quality of Argentinian beef. It has branches across the UK.

The restaurant overlooks the lovely St Katherine’s Dock by the Tower of London, making for a beautiful setting. Inside, the decor is simple, with charcoal grey floor tiles, white chairs and black wooden tables, and walls clad in corrugated sheets of shiny white plastic.

On the evening we were there, the restaurant was busy with a mixed clientele ranging from City types to 20-something diners.

What We Ate: From the small plates menu, we started with the salt and pepper squid (£5.95), served with chilli and spring onion, and chipotle mayo. This was very good, crispy but with deliciously tender squid.

Also good was the belly of pork tempura (£7.95) -  meltingly tender pork belly in a thin crispy batter. Delicious as it was, it had little resemblance to tempura, being made with a standard fish-and-chip style batter rather than a superfine crispy tempura batter. It was served with 'CAUchup' - a spiced tomato ketchup with a dominant, perhaps excessive, flavour of cloves.

Moving onto mains, tempting though the other options were, we plumped for the 1.2 kilo Cau feasting plate (£84.95), and what a feast it was! With 400g each of lomito, asado de chorizo and tira de ancho cuts, it was easily enough for 3 or even 4 people. The lomito is a fillet of rump, said to combine the flavour of the rump and tenderness of the fillet, and was served at Cau with a delicious blue cheese sauce. The asado de chorizo was a sirloin steak in a churrasco marinade of smoked paprika, aji molido (crushed chillies), garlic and parsley. This was a good cut of beef, although I thought it was a little overpowered by paprika. The tira de ancho was a spiral cut of rib-eye, marinated in chimichurri and grilled slowly. Perfectly cooked, medium rare, this was excellent, and my favourite of the three.

To accompany, we had some very good, triple-cooked thick cut chips. The truffle mac'n'cheese had a delicious truffle aroma, but the macaroni was sadly lacking in both cheese and salt. For dessert, we had the churros (£4.95) - Argentinian-style doughnuts, dusted with cinnamon sugar and served with dulce de leche.

Dr G opted for the alfajores ice cream sandwich (£5.95). This was a dulce de leche ice cream sandwich made with Argentinian cookies and desiccated coconut. The dessert was intensely sweet but authentically Argentinian, and reminded me of desserts I had a few years ago in Buenos Aires.

What We Drank: We shared a bottle of Andeluna 1300 Malbec 2014, Mendoza, Argentina. £29.50. This was a full-flavoured, straightforward wine with plenty of blackberry fruit, soft tannins and an easy-drinking finish.

With dessert, we had a glass of Susana Balbo late harvest Torrontes 2010 from Argentina (£5.50 for 50ml). With honey and jasmine on the nose, this sweet white wine had luscious sweet fruit but I thought it lacked balancing acidity. The Zuccardi Malamado Port-style Malbec from Argentina (£4.50 for 50ml), had a lovely weight of intense, sweet blackberry fruit. 

Likes: The quality of the beef served at Cau is very good, the pork belly tempura and salt and pepper squid too. Service was friendly, well- informed and entertaining. There is a lovely view over St Katherine's dock. 

Dislikes: The only snag we had during this meal was the mac’n’cheese.  I love this dish when it is well made, but Cau’s lacked flavour and needs looking at I think. 

Verdict: Cau is a casual restaurant serving good quality, well-cooked beef at reasonable prices.  Cocktails are also commendably affordable. Great service and location. Recommended. 

The Ins & Outs of Supper Club Dining

After years of running my Japanese and Nikkei Supper Club, I still find a large number of guests who are complete newbies to the concept. I often receive e-mails from diners asking what the seating arrangements will be, whether the events are BYO or not, and even what they should wear among other enquiries.

Here, I will try to explain the do’s and don’ts of supper club dining, but far from being a rule book, the points below are largely a matter of common sense. Always bear in mind that a supper club is generally held in the host’s home, so treat it as you would expect a guest visiting your own home to do.

Supper clubs are a great way to meet new people, to sample foods and cuisines about which the host will usually be both passionate and well informed. They differ from restaurants in many ways, and you will get the most out of your supper club experience if you approach it in the optimal frame of mind. Below are a few points to consider when attending a supper club.

A Supper Club is not a restaurant

Remember that you are in someone’s home, and not a commercial restaurant with an army of chefs and professional waiting staff. This has implications – you will probably need to keep your cutlery between courses, and the same wine glass throughout the meal. In addition, food may arrive at intervals so don’t expect each course to arrive for the whole table simultaneously, eat your food while it’s hot. In most supper clubs, there is set menu and you will get what you are given, so if you are picky, this is probably not the right dining experience for you. On the other hand, if you are open to novelty and surprise when dining, you’ll have a fantastic time.

Your waiter tonight is perhaps my best friend

Unlike in restaurants, it is very unlikely that you will be served by a professional waiter. People serving your food will probably be friends or relatives of your host, or volunteers who are highly qualified in their own professional sphere. I’ve had lawyers, bankers and doctors volunteer as serving staff in my supper club, so snapping your fingers, not thanking them for their help or treating them as if they were your servant will not go down too well. You should expect to behave towards those serving you as you would towards a friend or relative if you were invited to their dinner party. Don’t expect silver service - you will be expected to hand your plate for collection as well as reach out for your plate when it is offered to you.

Be punctual

Like at a dinner party, it is important to arrive on time, but do not be early! This is rather important - the 5 or so minutes before you are welcomed are perhaps some of the most pressured of the entire evening, a lot will be happening in those final few moments. So always remember to arrive “from” the starting time. On the other hand, it is also important not to be late – you will interrupt the natural flow of the dinner, disturb your host and fellow guests and probably delay the meal for everyone else, it is just really bad form.

Most home-based supper clubs are BYO, so make the most of it

Most supper clubs should provide tap water to your hearts content. Make sure the supper club you are attending is BYO (mine is), and if so, bring anything else you expect to drink – be that sparkling water, fruit juice, soft drinks, beer or wine. There are a few things you should consider when it comes to drinking – quality, quantity, sharing and chilling.

Each supper club is different – at mine I serve 10 dishes, this is an 8-course tasting menu which takes about 3 hours. It is a long dinner and you should plan accordingly. So take enough drink for the length and complexity of the menu. This will vary from one supper club to another. There’s nothing worse than running out half-way through a meal.

Take the opportunity that you can bring your own wine to purchase something of good quality – you would normally pay at least £20 in a restaurant for a basic house wine, but for the same amount you can buy a very special bottle at a wine shop! It is also likely that a lot of effort was put into the meal you are about to enjoy, so it would be sad to ruin it with bad wine.

If you wish, it is ok to offer your wine to other guests at your table, but if you are the one accepting the wine, it is polite to reciprocate. It is not ok however to help yourself to other guests’ wines. If you bring white wine or Champagne, do try to bring it chilled or bring a wine cooler jacket with you because it is unlikely your host will have facilities for the rapid chilling of many bottles.

Sharing a table – strangers today, friends tomorrow…

One of the greatest things about supper clubs is the social interaction and the opportunity to sit with and get to know new people. And this is what makes supper clubs so different to restaurants, where striking up a conversation with a nearby table would be considered rather eccentric.  So come prepared and in the right frame of mind – if someone you have never met before offers you his or her hand and strikes up a conversation with you, it is ok.

You will get so much more out of the evening if you approach it in an open-minded way, and demonstrate curiosity about other diners. Many people have met future friends, partners and even spouses at supper clubs, so it’s in your interest to be super-friendly! I personally have met some of my dearest friends in London supper clubs.

Do not cancel but if you have to, find a replacement!

Many supper clubs charge a deposit, partly in an attempt to reduce cancellations. Unlike restaurants, which are open to the general public and can sell food to others if a given guest does not turn up, supper clubs cannot open their doors to walk -in guests. You would be surprised to know how little money there is in cooking so cancellations hurt the host significantly. Hosts will have bought food and supplies in anticipation of your arrival and if you cancel, the food will go to waste. Furthermore, your non-attendance will leave gaps in the seating plan, which will detract from the experience of other guests. If you must cancel, try and find a replacement for your seat and inform your host as soon as possible. At my supper club, I expect diners to find replacements for their seats or honour their booking in full if a replacement is not found. I think this is fair play – since my events are fully booked I will probably have turned people away from the evening. Hosts may have a waiting list for the event and be able to help you find a replacement if the cancellation is not too last minute.

Dietary requirements

As much as your host would like to cater for all types of dietary requirements, remember that the supper club food you will be eating comes from a domestic kitchen and so please consider all the limitations that this imposes. The host may have one or two helpers in the kitchen, but unlike a restaurant there isn’t an army of sous-chefs to whip up “specials” at every course.  So if you have a genuine dietary requirement, let your host know at the time of booking so that he or she has enough time to plan ahead.

Supper clubs generally offer a set menu, so you eat what you are given. There are no choices between courses, so don’t ask for the fish option on the night! Food waste is unacceptable, so if you do not eat something like pork for instance because of religion reasons, do let your host know. Personally I find “faketarians” annoying – more often than not I get requests from vegetarians who eat cooked chicken!

If you are a picky eater, supper clubs may not be the right dining option for you.

Tipping – paying fair

With such small margins in cooking, tipping is a significant element in the event’s cash takings. Whatever the advertised cost of the meal, your hosts will be anticipating a tip. If they have sous chefs, kitchen porters or waiting staff, they will probably be paid out of your tips, so it is uncharitable not to pay service unless you have had a truly dreadful experience. Remember that no money is being made from alcohol consumption, but most hosts are still offering you a complimentary welcome cocktail (that alone would cost around £10 in any London bar) and supplying you with glasses, washing them, replacing them when they are broken (most of the times by the guests themselves), and this is costly. In my experience, most guests are remarkably generous, paying much more than the expected 12.5% tip.

Do dress up!

Do dress up, most people do. Remember a supper club event is a public dinner party and you are likely to meet some very interesting people - you will want to be looking your best!

Do your homework before booking or attending a supper club

The quality of food and the overall experience vary tremendously from one supper club to another. Hosts can be complete amateurs (but still excellent cooks) or highly trained professional chefs, which by they way will not guarantee a better overall experience.

Each supper club is unique so approach them with an open mind – it is not because last month’s host offered you a G&T at their supper club as a welcome drink that your next host will follow suit this month at a different venue.  It is important that you and any guests you have invited read any supper club information provided by the host, their website or blog and any third party reviews, so that everyone knows what to expect and comes prepared. In my experience, the person making the booking is well aware of the ins & outs of supper club dining, but sometimes I see invited guests snapping their fingers at waiting staff and volunteers, asking for the pescatarian option or being rudely late with no apologies, which is completely unacceptable in my opinion. Most guests though are so nice and appreciative and in the years I have been hosting my supper club I have been lucky enough to make some very close friendships.

The above points are just a few important things to bear in mind when attending any supper club. This is not a comprehensive list by any means or a rule book one should follow by the letter. Everyone wants to have a good time (and that includes the host!) so come prepared, be nice and considerate to others and I am sure you will have a fantastic time!

The Sommelier’s Table at Hélène Darroze

Hélène Darroze at The Connaught is without a doubt one of my favourite restaurants in London. I have visited it on a number of occasions and written about it in The London Foodie, here and here.

Hélène Darroze’s cooking is exquisite – her use of outstanding ingredients (she works very closely with all her suppliers as seen here), the flavours and presentation she conjures up in her dishes are some of the reasons why I go out to eat or write this blog. 

From Landes in Southwest France, Hélène Darroze has held her 2 Michelin stars for years; she is the 4th generation descendent of a long line of chefs and was the right-hand woman for Alan Ducasse in Monte Carlo where she worked. Since adopting two Vietnamese children, her French cooking has taken inspiration from the flavours of the East – Vietnam, Japan and other Asian cuisines. I still dream of her steak tartare flavoured with yuzu ponzu, and caviar!

As much as I love getting stuck in some great burgers and street-food, Hélène’s cooking is something only a handful of chefs in the world can put together – it is unique, very highly skilled and something truly special. 

I recently returned to Hélène Darroze’s Sommelier Table. The Sommelier Table is a beautiful private room in the underground cellars of The Connaught Hotel where you will find some of the hotel’s 6,000 vintage wines. For groups of up to 8 people, you can enjoy a private 4-course lunch with wines included for £150 per person or perhaps a 6-7 course dinner for £1,200 (for up to a group of 8 diners, not including wines).

As the name suggests, there is a great focus on wine-pairing at the Sommelier’s Table, and the night we were there, sommelier Mirko Benzo did not disappoint. Guests are not told the identity of the wine in advance, and this blind tasting focuses the concentration on its taste, nose and harmony with the food – unconstrained by preconceptions relating to region, vintage or value. At the end of each course, the wine is revealed.

And now onto the wonderful, 7-course dinner that Hélène Darroze prepared for us. We started with a Champagne reception and a few delightful morsels of French ham and croquette canapés which got us off on a very good note.

Hélène’s focus on ingredients really showed on her menu – the dishes’ names were given by the use of the main ingredient in each dish. So next up was “Caviar “– crab, radish, Hass avocado. This was the most exquisite dish served that evening and the flavours were fresh, clean but still super intense, it was like having a private garden on your plate!

This was followed by “Foie Gras” - wild strawberry, rhubarb, and lemon verbena. The creamiest foie gras, with a crystal clear rhubarb jelly and wild strawberries, another fantastic dish.

The “Coco Bean” – eel, shimeji – this was yet another great dish with a coco bean emulsion, well eel and shimeji mushrooms.

Next up was the fish course - “Lobster” - asparagus, bottarga, and seaweed.

The meat course – “Sweetbread” - asparagus, morel, and vin jaune was also one of my favourites. I love sweetbreads, it is such a delicacy and deliciously creamy when well cooked, like the one pictured.

I love the concept of pre-desserts and Hélène’s Baba “Armagnac” - with strawberry and banana, doused in her own family’s Darroze Armagnac was the lightest and most wonderful baba I have ever tried.

Dessert was a torte of “Chocolate” – ginger and Bourbon vanilla, which was followed by a tier of mini choux buns filled with cream and macarons.

This was a splendid dinner and one I will remember for years to come. For a special occasion or if you would like to enjoy some of the best French cooking and wines that London can offer, there are very places I can think of rather than The Sommelier’s Table at Hélène Darroze. I highly recommend it.

For reservations, email: helenedarroze@the-connaught.co.uk or call:  +44 (0) 20 3147 7200. 

For more information about The Sommelier Table at The Connaught Hotel, visit their website:
http://www.the-connaught.co.uk/mayfair-restaurants/sommeliers-table/