Brooklands by Claude Bosi

Perched atop The Peninsula London, Brooklands by Claude Bosi is a high-octane celebration of British ingredients viewed through a rigorous French lens. Chef Claude Bosi’s technical mastery is showcased in the signature Exmoor caviar dish, where the saline pop of the roe is balanced by the sweetness of Roscoff onion and a crystal-clear duck jelly. The 'nosotto' is a triumph of texture, utilizing finely diced celeriac instead of rice to create a creamy base for succulent crab and coconut. For the main course, Racan guinea fowl is expertly roasted to achieve a lacquered, golden skin, served alongside the mineral snap of sea beet and Scottish razor clams. The dining room, inspired by the Concorde, provides a sleek backdrop for dishes that emphasize clarity of flavor and architectural plating. Aromas of wood-fired meats fill the air, while the dessert of Scottish cèpe with banana and crème fraîche offers a daring earthy-sweet conclusion.