Last year, I got information about a dining event called the Gourmet Odyssey that was occurring during the London Restaurant Festival. The concept is that you start at a venue for drinks, then go to another restaurant for your starter, a second restaurant for your main and a final restaurant for dessert. At each location, there is a different Laurent-Perrier. From what I saw, we definitely ended up with the best route.

The Merchants Tavern gave me no such material, from start to finish it was an absolute class act. Isle of Orkney Scallops, Crushed Pumpkin and Trompette de la Mort.

Chicken Liver Ragu with Pappardelle. Easiest Ever Chinese Roast Duck.

Jambon Du Noir De Bigorre. Nduja, Salsiccia Piccante and Soppressata. Salame Al Tartufo, Barbaresco And Barolo. Speck, Coppa and Schiena. Finocchiona, Lombo and Pancetta Arrotolata. Pierre Oteiza makes our Saucisse Seche in the Vallée des Aldudes. Archie prepares all our wholesale orders. On Saturday we swap wholesale for retail at Spa Terminus. Umberto shows Elliott the brine baths where his organic Parmesan wheels are salted.