Head Chef is Raphael Francois, former Head Chef at double Michelin-Starred Restaurant Hélène Darroze, Paris.  “Flamboyant” is the description employed to describe his seasonally-inspired British menu which got a big thumbs up in Ben Norum’s recent Evening Standard review here.

I quote, “Launceston Place has long seemed to aspire to the likes of Kauffmann and Ducasse, perhaps even Ramsay, but this latest incarnation adds a splash of Redzepi to the mix.” 

And Launceston Place’s Head Sommelier is Piotr Pietras, whom I got to know on the first tour which I lead for Wines of Portugal’s Sommelier Quest.  Since then he has gone on to great things, having been awarded the Best Polish Sommelier award in 2015 and 2016 and the 3rd and 2nd Best UK Young Sommelier award in 2015 and 2016.  This year, he reached the semi-final of the hugely prestigious Best Sommelier of the World Competition.  An impressive feat for someone so young.  So I am super excited to see what food and wine matches the pair conjure up for me to play with.  And eat!

Tickets cost £95/person and include the five course tasting menu paired with wines, including canapés, cheese selection, water, coffees and service charge.

If you would like to come or find out more, please contact the restaurant on 020 7937 6912 or via email at launcestonplace@danddlondon.com.    Hope to see you there!

Here’s a sneak peek at our working menu, with the wines which Piotr and I have selected.

Canapés with Filipa Pato, Beiras 3B Blanc de Blancs, Metodo Tradicional NV (Bairrada)

Belgian endives, bread condiments, whole nuts, dates, parsley mojito with Anselmo Mendes Muros Antigos Alvarinho 2014 ( Moncao e Melgaco, Vinho Verde)

Sea bass, persimmon, seaweed, chicken oyster, vanilla beurre blanc with Casa da Passarella Villa Oliveira Encruzado 2012 (Dão)

Iberico pluma, rainbow carrots, green curry, belly confit with Filipa Pato Nossa Calcario Tinto 2013 (Bairrada)

Scottish grouse, clementine, crostini, pommes noisettes, watercress with Herdade do Esporao Alicante Bouschet 2009 (Alentejo)

Selection of cheeses with Graham’s 20-year-old Tawny Port

Chocolate ganache, steam cake, caramelised apple with Blandy’s 10-year-old Malmsey Madeira

NB Since this post there have been changes to the wine selection.  The Esporao, Casa de Passarella & Grahams Tawny still stand. The plan is to show other examples of sparkling, Alvarinho, Baga and a bottle aged Port instead of the Madeira.