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.
Denne historien er fra August 2020-utgaven av Gourmet Traveller.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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Denne historien er fra August 2020-utgaven av Gourmet Traveller.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
From personal experience
Former Hope St Radio chef ELLIE BOUHADANA invites you to gather your loved ones and enjoy an evening of good food and laughter with recipes from her new cookbook, Ellie's Table.
Kimberley Moulton
Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we applaud the international curator and Yorta Yorta woman who is shining a light on First Peoples.
Tom Wallace
We share a drop with the head winemaker for Devil's Corner, Tamar Ridge and Pirie Sparkling, a master of cool-climate grapes.
Best in class
The top drops to keep an eye out for on wine lists (and why they're worth the splurge)
A taste of refuge
Fleeing war and persecution, Australia's new arrivals push our food culture forward. DANI VALENT explores the contributions of the country's refugee communities.
BE OUR GUEST
Inspired by the sense of place conjured by Europe's Michelin-star restaurants, local restaurateurs are expanding their hospitality remit to include accommodation
Barcelona BUZZ
A popular drawcard for digital nomads and expats alike, the Catalonian capital offers equal parts sophistication and fun. Here, DANI VALENT discovers the latest dining hotspots.
HEATHCOTE BOUND
MICHAEL HARDEN hits the road to explore regional Victoria's Heathcote, home to this year's Best Destination Dining and a host of other delights.
The art of...relishing restaurants
Does working in hospitality make someone a better or worse diner
HEART AND SOUL
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.
