Mews of Mayfair

Two traditional Mews buildings have been converted into a handsome four storeyed restaurant and bar complex that is strangely appealing. The Chef's Dining Room is where you get to see the kitchen in operation, something which personally I can do without, but some people seem to enjoy it. Head Chef David Selex operates the stoves and a variety of menus offers groups and private parties anything from canapés to a full blown meal.

In the restaurant a sumptuous array of accoutrements awaits the customer, ranging from silver dipped porcelain teapots to a 19th century bullion cart in which to house fine wines. Embossed leather seating creates a feeling of luxury and the former British Empire is invoked when it comes to the ingredients. The tradition of Sunday roast lunch is very much alive and well.

Start with rock or native oysters, their own cherry wood smoked salmon with piccalilli and rye bread, or seared scallop with curried cream, rice and smoked haddock, followed by a t-bone steak with beetroot and horseradish, partridge saltimbocca, or good old fish and chips with King prawn.

Burnt bergamot cream with peach and fruit slice is a popular dessert, or baked cheese cake with lemon curd and blueberry sauce. The English cheese plate is well worth a look with some quite unusual offerings awaiting your pleasure.

A star-studded wine list offers endless pleasure and for those intending to stay awhile this has to be one of the most attractive list of digestifs in London, from amongst which I pluck a 50 year old Macallan, but what a difference 20 years makes - a glass of the 30 year old is just about affordable.