Bright Michelin Stars in London. UK.
My beloved London is for me at the forefront of Haute Cuisine in Europe (together with Paris). It is also one of the most interesting places to spot new food trends and culinary concepts. So I went to visit Michelin Star restaurants #49 and #50 in my personal list.
The seating is along a counter that runs around the open plan kitchen. So that one feels like literally in the middle of the heat of the action.
After so many restaurant visits still a new yet simple surprise: my personal choice of dishes literally written in stone.
The raw seafood bar offers as fresh goodies from the sea as possible, amongst others live lobster.
I very much enjoy watching highly decorated chefs close-up doing their job.
For me as an oyster lover the “Kelly Oyster Ceviche” was the perfect entreé for my menu. Very fresh and aromatic, subtle dressing.
Well timed for the spring season was the “Navarra White Asparagus & Salsa Rosa”.
Langoustines with Tarragon butter. A seafood feast.
Stuffed Piquillo Pepper with Braised Ox Tail. A fantastic new combo, gave me the famous wow-effect. I immediately thought about trying it out back home in my own kitchen.
The whole Middle White Pork Belly right out of the oven.
The Wild Honey was my “anniversary” Michelin restaurant visit: the number 50 restaurant holding at least one Star at the time of my visit. See my full list of Michelin Star restaurant visits.
Wild Honey is located on prestigious Pall Mall. The neoclassical building was purpose built in 1923 for the private banking firm of Cox & Company, later part of Lloyds Bank.
The interior is modern and quite reduced to the essentials.
British water has its own heritage. You get a broad variety offered in restaurants. I enjoy the sweetness of some waters, such as this “Kingsdown”, that was only established in 1995.
An innovative trio as an amuse gueule to start with.
First course: Cured wild sea trout, Tropea onion, wood sorrel. Beautifully tender sea trout. Would go as wild salmon in a blind tasting.
Definitely the highlight: Grilled Cornish cod, warm Charlotte potato salad, aioli. Cod is quite a “plain” fish. However, this thick loin was seared to perfection. Crispy on the outside, glassy and juicy inside.
The grand finale: Salad of Tarocco blood oranges, cheesecake “Sabayon”. The best blood oranges fillets I ever had. A worthy end of a great culinary trip.