This site uses cookies. By continuing to browse the site you are agreeing to our use of cookies.

Search ITCM

D&D London launches The Wild Table initiative

From 3rd - 30th October, D&D London restaurants will be celebrating the arrival of autumn with a range of inventive menus, bespoke cocktails, cook-along masterclasses and supper clubs, in partnership with Champagne Laurent-Perrier. Inspired by the vibrant colours and flavours of the new season, The Wild Table initiative will showcase the best of the season's produce, from truffles and caviar to langoustines, across some of London’s top restaurants.

On Wednesday 19th October, Chef Patron of Sartoria, Francesco Mazzei, will host a stylish and innovative four-course dinner, putting his signature Italian twist on autumn's finest ingredients. Priced at £85 per person, the exclusive event will feature dishes such as Grana Padano Riserva risotto with roasted pigeon and magliocco and wild turbot with pickled truffle and mushrooms. Each course will be served with pairing wines, chosen by award-winning Head Sommelier Michael Simms. Guests will also enjoy a welcome cocktail on arrival, designed by renowned Italian mixologist Simone Caporale.  

Coq d’Argent
From Tuesday 25th October, the rooftop restaurant will be continuing its partnership with Maille Mustard. Head Chef Damien Rigollet will be focusing on pairing mustard with seasonal white truffles, serving a limited-edition, six-course menu, priced at £90, or £150 with matching wines. Dishes include duck foie gras ballotine with pear, honey-mustard, white truffle chutney and homemade brioche, as well as seared fillet of sea bass with handpicked Devon crab and white truffle risotto with wholegrain mustard.  

On Wednesday 19th October, Orrery will be celebrating the truffle season with a five-course white truffle tasting menu from Chef Igor Tymchyshyn. For £160 per person, guests can enjoy dishes such as potato ravioli with white truffle and butter emulsion and beef fillet with caramelised onion, foie gras and sauce Perigourdine.   

South Place Chop House
On Tuesday 18th October, South Place Hotel’s Executive Chef, Gary Foulkes, will be hosting a sharing feast amongst the silver birch trees of South Place Hotel’s new private dining room, Peel. Available for £50 per person, the menu will feature dishes such as suckling pig, whole roast duck and caramelised apple tart, demonstrating the seasonal offering at South Place Chop House.  

On Tuesday 11th October, South Place Hotel's Michelin-starred rooftop restaurant, Angler, will be celebrating National Seafood Week with a one-off dinner dedicated to langoustines. Executive Chef Gary Foulkes has devised a seven-course tasting menu, using an array of cooking methods and flavour combinations, to showcase the versatility of langoustines. Ranging from fresh and vibrant langoustine tartare to flavour-packed roast langoustine with marjoram and beach mustard, each course will feature the sweet delicacy. Served in Chef’s View, the semi-private dining room within the Michelin-starred restaurant, the menu will be priced at £120, with Champagne Laurent-Perrier pairings chosen by Head Sommelier, Benoit Allauzen, available for an additional £80 per person.    

From 24th – 30th October, Quaglino’s will be offering a selection of delicious autumnal dishes inspired by Chef James Hulme’s love of foraging. Additions to the menu will make the most of seasonal ingredients, including white truffles, wild mushrooms and crosnes, in dishes such as cauliflower and truffle velouté with baby squid and roast guinea fowl stuffed with truffle, roast crosnes, charred leek and wild mushroom jus. For added luxury, each will be paired with a glass of Champagne Laurent-Perrier.  

Le Pont de la Tour
On Thursday 13th October, Le Pont de la Tour is hosting ‘A Night of Caviar’ in partnership with Kings Fine Food Ltd. Priced at £75, the evening will include a Caviar masterclass offering guests the chance to explore the many varieties of Caviar and will be followed by a three-course dinner, including a starter of paupiette of sole, sea herbs, smoked butter and caviar, designed by Le Pont de la Tour’s Head Chef Fredrick Forster.  

German Gymnasium
In celebration of autumn, German Gymnasium will be offering a four-course Black Forest tasting menu to showcase the season’s finest foraged ingredients. The menu will be priced at £45 per person, including a glass of Champagne Laurent-Perrier, and will feature dishes such as Black Forest Ham and Obatzda (a cheese-based Bavarian delicacy), Venison “Baden Baden” and Danube wave, a chocolate sponge cake served with cherries, butter cream, rippled cherry ice cream and Chantilly.  

On Saturday 22nd October, Bluebird will host a foraging cocktail event in collaboration with Botanist Gin. Starting with a foraging trip led by an expert in Battersea Park, guests will return to Bluebird for lunch followed by a cocktail masterclass using ingredients sourced on the expedition. Priced at £45 per person.  

Available throughout October, Skylon’s bar manager, Fred Tartas, has created a bespoke cocktail in collaboration with Monkey 47 Gin. Aptly named ‘The Wild Monkey’, the cocktail is a mix of Monkey 47 gin, lemon juice and homemade nettle syrup and is topped with homemade carbonated Riesling-infused linden. Known for its herbal and fruity notes, Monkey 47 Schwarzwald Dry Gin is combined with Indian botanicals and the natural flora of the German Black Forest, capturing the essence of autumn.  

Blueprint Café
Throughout October, Blueprint Café will be celebrating the new season with a Game & Gamay pairing. Roasted breast and confit grouse leg will be paired with a glass of Domaine Jean Foillard Morgon Côte Du Py 2014 Beaujolais poured from the magnum and priced at just £10, offering a toast to autumn in the capital.  

A true celebration of autumn, The Wild Table initiative will see London’s top restaurants work creatively with the very best flavours and ingredients of the new season in partnership with Champagne Laurent-Perrier.

Submit to DiggSubmit to FacebookSubmit to Google PlusSubmit to StumbleuponSubmit to TwitterSubmit to LinkedIn