Chris Pople:
Claridge's exterior
Chris Pople:
View of the foyer from the Fumoir bar
Chris Pople:
Nibbles at Fumoir bar
Chris Pople:
Brook St cocktail, Fumoir bar
Chris Pople:
Fera entrance
Chris Pople:
Fera entrance
Chris Pople:
Fera interior
Chris Pople:
Fera interior
Chris Pople:
Bugey Montagnieu, Franck Peillot (fizz)
Chris Pople:
Puffed barley, smoked eel, watercress
Chris Pople:
Stewed rabbit with lovage
Chris Pople:
Sturgeon, seawater cream, caviar
Chris Pople:
Scallops in buttermilk
Chris Pople:
Potato, thyme, roasted garlic
Chris Pople:
Chicken skin, thyme, roasted garlic
Chris Pople:
Winslade (cheese), potato, duck heart
Chris Pople:
Crab, rhubarb, goat's cheese
Chris Pople:
Bread, smoked bone marrow butter, onion broth
Chris Pople:
Bread, brown butter, onion broth
Chris Pople:
P5270626
Chris Pople:
Raw beef, smoked broccoli cream, scallop roe, acidic apple juice
Chris Pople:
Oxalis, smoked yolk, carrots, juniper, duck sweetbread
Chris Pople:
Oxalis, smoked yolk, carrots, juniper
Chris Pople:
Prawns from Gairloch, pickled alexander, asparagus and shellfish butter
Chris Pople:
Grilled Salad, Isle of Mull, truffle custard and sunflower seeds
Chris Pople:
Plaice braised in nettle butter with radishes, shrimps, horseradish and salsify
Chris Pople:
Dry-aged Herdwick hogget, pickled tongue, hen of the woods, turnips
Chris Pople:
Pineapple weed, butterscotch and celery
Chris Pople:
Beetroot and buttermilk, liquorice, apple marigold
Chris Pople:
Sheep's yoghurt, cherries, Douglas Fir
