Fay Maschler's week in food, from Norma to The Ritz

Delicious: Stone bass with tarragon butter sauce at The Royal Oak in Ramsden
Fay Maschler26 August 2020

With Itamar Srulovich and Max Halley, lunch at The Ritz orchestrated by chef John Williams for which no superlative would be superfluous. Special mention: steamed egg custard with 36-month aged Parmesan and truffle sauce plus gougères.

Before seeing Babyteeth at the stylish Everyman Kings Road, supper at Le Colombier includes fricassée de rognons de veau à la Dijonnaise.

Upstanding aubergine Parmigiana at happily re-opened Norma in Charlotte Street.

Pan-fried stone bass with tarragon butter sauce with my delicious stepdaughter Amy Gadney who has breathed new life and love into The Royal Oak pub in Ramsden, Oxon. Vaut le voyage definitely.

An English idyll is lunch created by chef Henry Harris recollecting his restaurant Racine beside a wild flower meadow in The Chelsea Physic Garden. Signatures include grilled rabbit with mustard sauce. Mr McGregor said to be very pleased.

Read Fay's review this week, of new riverside Italian Tavolino.

Create a FREE account to continue reading

eros

Registration is a free and easy way to support our journalism.

Join our community where you can: comment on stories; sign up to newsletters; enter competitions and access content on our app.

Your email address

Must be at least 6 characters, include an upper and lower case character and a number

You must be at least 18 years old to create an account

* Required fields

Already have an account? SIGN IN

By clicking Create Account you confirm that your data has been entered correctly and you have read and agree to our Terms of use , Cookie policy and Privacy policy .

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Thank you for registering

Please refresh the page or navigate to another page on the site to be automatically logged in