Boisdale of Belgravia

Boisdale of Belgravia was established in 1988 by Ranald Macdonald, younger of Clanranald; the atmosphere is unique in London and could almost be described as end of Empire with a wonderfully comfortable, well-worn, clubbable feel, while the décor is dark green and red with oak floors and panelling and an eclectic ensemble of paintings. The clientele includes local residents and businessmen, City folk, corporate moguls, politicians, adventurers, actors, affable hedonists, hacks and friends of the proprietors.

Boisdale is named for Loch Boisdale in South Uist in the Hebrides. The Clanranald is one of the most ancient and royal of Scottish clans. John MacDonald, the Lord of the Isles, married Amy MacRuari and she bore him three sons. The youngest was Ranald and from him descended the Houses of Clanranald and Glengarry.

As the only surviving child Ranald was to inherit the enormous area of lands his mother had brought into the family. Instead he agreed to hold the greater part of the land, including Moidart, Lochaber and Arisaig, and let the succession go to his younger half-brother Donald around 1373. Donald?s mother was a Stewart princess, daughter of Robert II.

But, enough of history, let's get back to the present, and the excellent and most eclectic mix that Boisdale of Belgravia has to offer. The Boisdale Restaurant has 32 covers, laid with crisp white linen and delicate flower arrangements, and is candlelit by evening. The much admired Courtyard Garden has a further 16 covers and is planted with heady-scented seasonal blooms. It has a retractable roof for alfresco dining in summer and starlit dinners in winter.

The Back Bar, situated in the mews cottage behind the restaurant, overlooks the Courtyard Garden and is a cosy and welcoming refuge from the bustle of Belgravia. The Macdonald Bar at Boisdale, features an amazing list of classic cocktails from the jazz era and features live jazz each evening. Boisdale of Belgravia also has a private dining room ? The Jacobite Room. It is panelled, hung with oil paintings and lit by chandeliers.

Colin Wint, the Head Chef at Boisdale of Belgravia (previously at Livebait, Bertorelli and Rules), offers a blend of traditional and modern British cooking, with ingredients sourced directly from Scotland, including 28 day matured Scottish beef, haggis, salmon, game, lobster, shellfish and cheese.

Who could fail to be tempted by first courses such as seared scallops with roast Macsween haggis and rosemary infused mash; salad of Rannoch Moor hot-smoked wild Highland venison, spiced pears and pickled walnuts or pheasant and field mushroom risotto with port, pine nuts and Parmesan shavings?

That could be followed by the finest quality 28 day matured Scottish beef, Aberdeen Angus short horn cross breed, direct from the estate of the Duke of Buccleuch with a choice of sauces from Béarnaise sauce to green peppercorn, or, if you prefer fish, steamed skate wing with crushed new potatoes and a warm salad of prawns, scallops, squid, lemon, chilli and ginger and, for vegetarians, asparagus and girolles in puff pastry with tomato, chives and a soft poached free range egg.

Whilst Boisdale does not set out be be a cheap restaurant, they do offer good value set menus at both lunch and dinner, with more information available on their Website.

Boisdale of Belgravia boasts one of the most extensive lists of malt whiskies to be found in any bar or restaurant - a phenomenal selection of 170 scotch malt whiskies is complemented by a wide range of single grain, premium blended, Irish and American whiskies. Boisdale of Belgravia also offers what must be the most comprehensive choice of hand-made Havana cigars of any restaurant in the world.

Boisdale of Belgravia is home to The Boisdale Blue Rhythm Band performing live jazz from the '30s, '40s and '50s each evening from Monday to Saturday between 10.00pm and midnight (Mondays 9.30 - 11.30pm). The Boisdale Blue Rhythm Band is a traditional jam band - formed from a portfolio of over 100 of London's finest jazz exponents, the music is fresh and impromptu - as it always used to be.