South Downs venison Charred celeriac, osso bucco & blackberries by Nigel Mendham

South Downs venison Charred celeriac, osso bucco & blackberries by Nigel Mendham

This confit pollock recipe from Nigel Mendham makes a scintilating starter to serve up for the most extravagant of dinner parties.

This confit pollock recipe from Nigel Mendham makes a scintilating starter to serve up for the most extravagant of dinner parties.

Nigel Mendham

Beef fillets with braised oxtail and artichokes

Thirty Six by Nigel Mendham at DUKES LONDON

Thirty Six by Nigel Mendham at DUKES LONDON

Nigel Mendham elevates the humble omelette to a thing of beauty with goat's curd and heirloom tomatoes in this summery recipe

Open omelette

Nigel Mendham elevates the humble omelette to a thing of beauty with goat's curd and heirloom tomatoes in this summery recipe

The 'Thirty-Six' restaurant by Nigel Mendham has a "Power Lunch" where you're greeted with a chilled glass of champagne, a food menu and an 'extras' menu where they can charge your phone, get you a birthday card, and etc.

The 'Thirty-Six' restaurant by Nigel Mendham has a "Power Lunch" where you're greeted with a chilled glass of champagne, a food menu and an 'extras' menu where they can charge your phone, get you a birthday card, and etc.

Nigel Mendham presents a variant on the classic Italian panna cotta, sharing his mustard panna cotta recipe - which can be served as a starter. Beetroot and goat's cheese are great partners and are well complemented by the acidity of the mustard.

Mustard panna cotta with heritage beetroot and goat’s cheese crumble

Nigel Mendham presents a variant on the classic Italian panna cotta, sharing his mustard panna cotta recipe - which can be served as a starter. Beetroot and goat's cheese are great partners and are well complemented by the acidity of the mustard.

Nigel Mendham - Beef fillets with braised oxtail and artichokes

Nigel Mendham - Beef fillets with braised oxtail and artichokes

In London’s St James district, Dukes has a pedigree stretching back centuries. The rooms marry traditional flavors with a hint of modern appeal, and the service is superb. Dukes’s crowning glory, however, is its food and drink. Michelin-starred chef Nigel Mendham heads up the restaurant, while the martini bar is the reason for James Bond's favorite tipple: Ian Fleming used to drink here.

In London’s St James district, Dukes has a pedigree stretching back centuries. The rooms marry traditional flavors with a hint of modern appeal, and the service is superb. Dukes’s crowning glory, however, is its food and drink. Michelin-starred chef Nigel Mendham heads up the restaurant, while the martini bar is the reason for James Bond's favorite tipple: Ian Fleming used to drink here.

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