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Pocketmags Digital Magazines

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THE MAY FAIR KITCHEN

London’s May Fair Hotel recently gave its restaurant a redesign and rebrand, creating a cosy, Scandi-tinged space serving modern Mediterranean tapas-style dishes. Amir Jati, the former head of private dining at Nobu, has spearheaded the revamp, which features copper-piped Edison-bulb lighting, marble-topped square tables and long communal tables made from tree trunks. Dishes are prepared in an open kitchen and designed to be shared: choose from slow-roasted padron peppers; a trio of bruschetta; calamari with chilli lemon mayo; orange and avocado salad; ham and manchego croquettas; tiger prawns with a jalapeno emulsion; lamb carpaccio and more. Desserts are equally adventurous; you’ll be torn between delights such as a deconstructed tiramisu, white peach and oregano panna cotta and an oozy chocolate fondant with amaretti and vanilla bean ice cream. Failing to prepare may be preparing to fail, but failing to share is an altogether more heinous crime at The May Fair Kitchen.

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