It is only human to be dazzled by the new, drawn to shiny hotels and captivated by slick concept restaurants. We are on a lifelong quest for the surprising and the novel, mainly because it gives us something to talk about. As epicurean adventurers, we’ll brave waiting lists and queues in order to sidle up to a much-hyped hotel or newly-opened restaurant, basking in the glow of this young hospitality starlet, enjoying what might turn out to be just 15 minutes of fame.
Our collective fetishisation of newness means we should be even more in awe of the historic grande dame hotel who has quietly charmed travellers for decades. The tough old bird who has weathered the storms history hurled her way – wars, recessions, pandemics – with dignity and grace. Who has an endless stream of scintillating stories and star-studded anecdotes, but knows when to lean back demurely and provide a decorative backdrop. And the ultimate marker of a classy hotel: the knack of putting anyone in the room at ease.
Like Claridge’s, in London, which welcomed my two male companions and I into our suite without batting an eyelid. “We’re just friends!” I insisted, but Claridge’s was too classy to care. I’ll admit I was worried they might find my request – a sleepover with my two best friends – unusual, but here’s the thing about a central London hotel that dates back to 1812: They’ve seen it all.
هذه القصة مأخوذة من طبعة August 2020 من Gourmet Traveller.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة August 2020 من Gourmet Traveller.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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Not a vegetable but rather a flower bud that rises on a thistle, the artichoke is a complex delight. Its rewards are hard won; first you must get past the armour of petals and remove the hairy choke. Those who step up are rewarded with sweet and savoury creaminess and the elusive flavour of spring. Many of the recipes here begin with the same Provençal braise. Others call on the nuttiness of artichokes in their raw form. The results make pasta lighter and chicken brighter or can be fried to become a vessel for bold flavours all of which capture the levity of the season.
