What we’ve been up to… Allan Pickett at Sanderson

The acclaimed London chef takes over the Sanderson’s 5 star kitchen to offer experimental, gastronomical delights for the summer

The USP: Pickett’s residency is all about pretty dishes intended to pack a punch with creative flavour combos. And the Sanderson collaboration makes sense; this is fine dining that suits everything we’ve come to adore about the trendy, Philippe Starck-designed hotel – from the wonderful service to the eye-catching interiors.

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The food: Starters of delicately-flavoured sea scallops and the cornish crab with pressed watermelon are  gorgeous on all levels. But it’s the mains that really win. The poached and roast guinea fowl has been a diner’s favourite since the menu launched in June. This winning dish of tender gamey slices served with asparagus and leeks could’ve been a fancy Sunday roast, which is made all the better with a slathering of roast chicken gravy.

Guinea fowl with the poshest trimmings #allenpickett #sandersonLDN

A photo posted by Matilda (@mstillytilda) on


Another highlight is the eclectic combination of seared red mullet, razor clam, oxtail and onion, served with a saffron rouille sauce.  Thankfully, both mains leave enough room for dessert, which you’d be a fool to pass up – especially as the lemon and raspberry sponge is as delightful as it sounds.

Budget: Post pay-day. Set aside £100 for two if you’re going for the full works (starters, sides, mains, desserts and wine or cocktails)

Good for: A midsummer’s night, fabulous mains, yummy afters and plenty of Instagram likes

For more pics, check out our Tumblr.

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