I’m lucky enough to have my own space on the internet to ramble about my obsession and by doing so, I’ve managed to find great friends in the blogging industry. I was kindly invited by Gary from The Foodaholic as his plus one for a meal at Allan Pickett’s temporary residency at the Sanderson and couldn’t have been more excited.
Dining in a hotel, especially a prestigious one, is rare for me as I’m certainly one of those people who overlook hotel dining when searching for restaurants to visit. Maybe it’s just a force of habit, but I really need to change my dining rituals and Allan Pickett at the Sanderson Hotel is why.
Embarking on a hotel adventure, it was clear to me as soon as we walked through the doors what I’ve been missing.
A beautiful bar overlooking a wonderful, tranquil, peaceful courtyard that couldn’t have been imagined minutes away from the hectic Oxford Circus. Anyone would have thought we’d been transported elsewhere.
To start, I opted for the Cornish crab on a bed of pressed watermelon with Petite Lucques tapenade which not only arrived beautifully presented but on a hot summer’s day, was fresh light and the crab deliciously succulent.
Marinated sea scallops with avocado purée, granny smith apple and red amaranth arrived thinly sliced with a subtle acidity matching the creamy avocado puree. Another delightful, summer-ready dish.
Twice cooked pork belly. peppered squid served with basquaise sauce and parsley oil was another great dish with the pork being a real showstopper of the evening.
I’m not usually one to order pork belly as I find it a little too fatty but this was a decent-sized dish without feeling or tasting heavy. The squid however, was a little confusing and I felt could have been omitted.
If the other courses weren’t pleasant enough, then the desserts certainly will impress.
Each element on the plate of the sable tart of strawberries with pistachio crème patissière and elderflower sorbet was a balance of sweet and creamy with the crispy, tart elderflower sorbet cutting through the other flavours. Sorbet can be very difficult to get right and this is certainly one of the best I’ve tried in the city.
I’m a huge fan of rhubarb and unbeknownst to me it isn’t on summer dessert menus enough, so when I saw rhubarb yoghurt with a ginger biscuit crumb it was an immediate decision. The creamy yoghurt matched with the strong tart yet sweet rhubarb made my taste buds tingle with excitement and I still remember the first bite. Truly a dish not to miss.
Allan Pickett at the Sanderson Hotel was a delight. The whole experience ranging from the wonderful setting and the exceptional food, was an evening I’ll remember for a long time. For those intrigued, Allan Pickett’s residency is only available until September but you’ll be able to find him at his then permanent restaurant; Piquet.
I was invited as a plus one, therefore my meal was complimentary. Views are always my own.
– Allan Pickett at the Sanderson, Fitzrovia