Everywhere the CODE team loved eating this week

From Claridge’s to Chiswick, here are the best things the CODE team ate this week.

D GRANDE

I’ve enjoyed seeing the creativity and resourcefulness of hospitality businesses finding ways to open up under the current restrictions. Outside space and London don’t always go hand in hand, but it’s amazing what this industry can do when faced with a challenge. D GRANDE on Chiswick High Road opened up mid-pandemic and have managed to create two outside spaces – tables out the front and a back patio which is a complete sun trap if you can get one of the tables in the sun. Grab some fajitas, chicken quesadillas and fish tacos, wash them down with a few frozen margaritas and you can’t go far wrong.
Will Lake, COO

Padella Shoreditch

Sometimes you just crave simple things done well, or in the case very well indeed. A cosy table outside, a carafe of terrific Chianti and a very Italian flag-themed trio of starters got an evening at Padella off to a great start. Cobble Lane coppa, the creamiest burrata and a deceptively simple rocket salad that was dressed perfectly. Deep sigh of pleasure and then, of course, on to pici cacio e pepe, beef ragu and an almond tart with rhubarb. And you can book…
Lisa Markwell, editor

Crust Bros

I’d never tried Crust Bros before, but having now had one for the first time, I feel like I’ve got to make up for lost time. I can confidently say that they offer what is essentially my dream pizza: perfect size (you don’t want to be nursing a food baby for hours afterwards), ideal crust to pizza ratio, and toppings that are high quality, but not too fancy (I don’t want truffle on my pizza, soz). The pizzeria is based in Waterloo but are thankfully available for delivery throughout London too, but best of all, for every pizza sold they plant 1 tree – in case you needed another reason to try one!
Minna Gabbertas, partners & members

The Dorchester Rooftop

What do you do if you’re a 5 star hotel in London with a limited outdoor space but still want to take advantage of outdoor dining? Use the extremely large terrace of one of your penthouse suites if you’re The Dorchester. With 180 degrees over Hyde Park and beyond, they’ve created a great addition to the hotels food and drink offering which is currently overseen by the Grill’s head chef Tom Booton before Alain Ducasse and his team take over the kitchen. Booton’s menu is one of those where you’d happily order everything – his black pudding special was a highlight. There’s talk of something very exciting that might happen up there later in the year…so stay tuned. 
Adam Hyman, founder

The Terrace at Claridge’s Bar

When four women with much to say and healthy appetites get together, the Chablis slips down and so do exemplary whole turbot, a cote de boeuf and all the sides. What do you mean, pizza isn’t a side order? The sheer pleasure extended to lovely, attentive service and a little space left for the best profiteroles and lemon tart in town. 
Lisa Markwell, editor

Future Noodles

Pot noodles remind me very much of going on camping trips at school, so I was admittedly hesitant to try Future Noodles from the founder of Chick ‘N’ Sours Carl Clarke. However, a busy day called for a quick lunch, so I grabbed a pot of the smokey shiitake and miso noodle soup from the shelf, and three minutes later it was ready. I was very pleasantly surprised and impressed with the flavour the team has managed to pack into each pot. They are nutritionally balanced and high in protein, and made me seriously question why I bother making lunch every day when I could just have these. There is a clever subscription service, too, so you never have to go without.
Harriet Prior, staff writer

Queen’s Head, Chiswick

We only popped in for a drink, but then a burger caught our eye on its way to the next-door table. Fast forward a couple of hours and one drink had turned into a few, and we had devoured a rather tasty fried chicken burger. For some reason the dog wasn’t happy that our impromptu dinner had delayed his supper time. Can’t think why…
Will Lake, COO

To read more of the best things the CODE team ate this week, click here