SEA SPARKLE AMartina Breznanova, bar manager of The Gibson in London, brings her mesmerising martinis to Nutmeg & Clove. Here is one to jumpstart your happy hour.
On The Edge - Around the worldNick Liberato travels across vast continents to help struggling restaurateurs in the Netflix series Restaurants on the Edge.
Salmon Mi-cuit, Avocado, Green Apples, Pomegranate, IkuraSlow cooked and gently shredded, the melt-in-your-mouth texture of the salmon pairs well with crisp green apples and the salty burst of roe. The puff pastry adds a final layer of texture to the delightful starter.
Giovanni Parrella - Mission Possible“Health & happiness for our guests: it’s our mission”. Giovanni Parrella’s deep-rooted passion for cooking, dedication to hard work and wealth of experience have earned the Napoli-born chef
The Convergence Of ContrastsChef Agustin Ferrando Balbi makes his mark by bending genres and blending cultures.
SEA SPARKLE BMartina Breznanova, bar manager of The Gibson in London, brings her mesmerising martinis to Nutmeg & Clove. Here is one to jumpstart your happy hour.
Hokkaido Sea Scallops And Blue Lobster Ocean Carpaccio, Caviar With Citrus And Extra Virgin Olive Oil PearlsThe sweet, delicate flavours of Hokkaido sea scallop and blue lobster are accented with lemon juice to imbue the dish with a citrussy note. Add extra virgin olive oil pearls for a peppery-floral hint, and Beluga caviar for a briny depth.
Simone Murru - The Art of Italian FlairWith nearly three decades of experience under his belt, an exceptional eye for detail and a passion for cooking that runs through his blood, the role of Executive Chef of Le Méridien Saigon
A decadent tour of franceWant to make pizza or pasta from scratch? Or learn how to craft cheese, and bake the crusty bread to go with it? Maybe you want to whip up a seafood feast fit for
Sea Sparkle CMartina Breznanova, bar manager of The Gibson in London, brings her mesmerising martinis to Nutmeg & Clove. Here is one to jumpstart your happy hour.
Turbot Confit And Smoked With White Truffle Nantais SauceSwap your usual Christmas fowl for turbot. The mild flavoured fish soaks up the creamy, buttery notes of the white truffle nantais sauce beautifully.
Anne-Sophie Pic - A Delight Of FranceBeneath Anne-Sophie Pic’s elegant demeanour lies a steely resolve which has earned her the distinction as the fourth female chef to have been awarded three Michelin stars.