As we dismounted from horses (Uber cab), we were greeted like princesses by the staff of Claridges, exactly how we love to be treated after a Sunday morning heavy gym sessions.

The interior of Claridges is a timeless example of Art Deco excellence. As you walk through the twirling door you are transported into the glamour of the 1920s and you can almost hear the echoes of jazz coming from the ballroom. For design freaks like us we really appreciated this architectural heaven in Mayfair.

We came for a Sunday luncheon to Fera, one of Claridges restaurants. We thought we deserved a treat as I was feeling a tad down about work over the last couple of weeks and this was definitely mood lifting. Upon arrival we felt the five star luxury service with the warm genuine greeting by all. As we looked through the stunning menu we were served wafers with cheese foam and flowers. It was crisp and creamy and there were different flavours popping out with every tongue lash.

Once we had ordered we were served a warm wedge of rye bread which was freshly baked, it was served with hand churned butter. It was all so moorish I could have eaten a couple of more wedges.

For starters Elena had the Spring Velouté with Smoked Pork, turnips, ramsons and herbs. The Spring Velouté was theatrically poured around the dish in front of us. Every element of the dish brung its own flavour. The ramson, something we had never tasted (we think) brought a warm garlic flavour and the idea that we should really be using this ingredient in our own cooking.

I had the Smoked Mackerel, Pickles Mushrooms, Dandelions and Apple Marigold. The mackerel wasn’t overly smoked but had a subtle undertone with every bite. The mushroom pickles were tiny and brought little pops of that vinegary flavour to the dish. The dandelion leaves brought a fresh and spicy twist to the dish. This truly was a feast for the taste buds.

For mains Elena had the Cornish Cod, gem lettuce hearts and leaves, parley and jersey pearls. The cod just flaked away so easily and melted in the mouth.

I had Reg’s corn fed chicken with BBQ leek, onions and celeriac cream. The chicken has a lushious crispy skin. The chicken tasted sweet throughout with was a lovely flavour indeed. The celeriac cream was smooth and rich and I could have eaten a whole bowel full.

Desserts were again so well thought out with each taste and texture on the dish. Elena naturally went for the chocolate option and had a stunning Smoked chocolate cream with pecan ice cream and verjus caramel. As your tongue wraps around the chocolate you get that initial chocolate taste we are all used to but then you get the smokey after taste which was lovely but took a few scoops getting used to. A very rich and decedent dessert.

I had something more traditional yet equally as delicious. Bramley apple cake with cinnamon ice cream and pecans. The cake was freshly baked and warm, such a comforting feeling in the mouth. The pops of pecans added another dimension to the dish, delicious.

As we paid for our for our stunning meal we were given some sweets to leave us with the sweetest memory. Marshmallows and fudge, small yet intense.

A special meal for a special Sunday. There was a touch of class and luxury for every step of this meal, something we could easily get used to. We can not wait to have an excuse to come back to Fera at Claridges.

Fera at Claridge’s
49 Brook St, London W1K 4HR
feraatclaridges.co.uk