From Wild Honey St James to Wun’s Tea Room and Bar, here the best things the CODE team ate this week

Whether it’s old favourites or new experiences, we’re never stuck for choice. From Wild Honey St James to Wun’s Tea Room and Bar, here the best things the CODE team ate this week

SSAW Collective

As the first day of Groundswell 2021 drew to a close on Wednesday, sixty or so guests headed over to a dinner hosted by SSAW Collective – a community of growers, chefs and florists championing sustainable and ethical food and farming systems. After an aperitif from Crossover Blendery and snacks of pickled mussels and grilled ox tongue, the feast was served in a beautiful 19^thcentury barn decked out with SSAW’s flower installations and long, candle-lit tables. With simple, seasonal dishes of beetroot with fresh ricotta and barbequed hogget with green sauce, it was the perfect convivial celebration of the day’s events.
Chloë Hamilton, head of partners & memberships

Kudu Grill

They’re slowly taking over the dining scene of Peckham and on Monday, Amy Corbin and Patrick Williams held a little preview dinner of the soon to open Kudu Grill at their private dining-cum-gallery space, Curious Kudu. Dishes from the braai grill, a South African way of coking, included pork chop with monkey gland sauce (a sort of BBQ sauce from South Africa) and a whole black bream with roti.
Adam Hyman, founder

Nutbourne

Nutbourne was perfect for a Fathers Day lunch. Beautiful roasts for Mum and Dad, plaice on the bone with celeriac purée for me and decadently rich vegetarian tarts for my sister and partner. Service that put you at ease, bringing food cooked with confidence – their truffle and marmite eclair was a seriously special snack. Nutbourne Sparkling and Rosé from the Gladwin family vineyards brought a note of Sussex sunshine, even though sadly it was nowhere to be seen in Battersea. A happy Dad! 
Sam Selwood, account manager

Publiq

Nestled in South Kensington with leafy views of Hyde Park lies Publiq. New to the scene and unafraid to step out of the ordinary, neither the dining nor drinks menu shy away from eclecticism – think suckling pig ‘carnitas’ with mole, burnt lime & masa harina or charred cobia fish, house kimchi, pandan & Szechuan pepper. All of what we ate and drank was fantastic, but I’d go back for the top notch service alone.
Molly Wade, memberships manager

Wun’s Tea Room and Bar

The decay of Soho is a feast for the senses. The red-furry tuk tuks are too bright, the thronging people are too loud and many, yet amidst it all – the rich, ceremonial flavours of Wun’s Tea Rooms are never too much. Detect that sweet piquancy that harkens candy, the pearly flesh that sticks and melts – it is the iberico char siu pork. She is a thing of greatest beauty. More than just the Cantonese classic, it tantalises the night. I want to talk about the cocktails, neatly coloured and elegantly mixed; the claypot mushroom rice, springing in sizzles; the mesh of grass in the wok greens; the dissolution of the hand-dived scallop; but I can think only of the pork. Here is a place for silent ravishing.   
Céire Carey, team assistant

Wild Honey St James

I’m a big fan of Wild Honey St James and its chef patron Anthony Demetre. After relocating it from Mayfair to the Sofitel hotel off Pall Mall, Demetre and his team are serving some of my favourite food in the capital. From the signature slow-cooked chicken with handcut macaroni cacio e pepe to the custard tart it’s a great spot in that part of town.
Adam Hyman, founder

Oblix

Heading 32 floors up it was my first time at Oblix, and the Shard for that matter, and you could definitely tell. Pretty much jumping on the spot over the glittering view and swanky glamour of the it all, we settled into our window seats in Oblix East (the more laid-back of the East and West sibling restaurants) and had a fabulous evening. I got especially over excited when my Born A Star cocktail arrived at our table in a two-foot tall Shard model billowing with dry ice. Yes, it was extravagant and a little over the top and, but unapologetically so; the best kind of pomp and circumstance.
Molly Wade, memberships manager

To read more reviews from the CODE team, click here