From Kala to Claridge's, here are the best things the CODE team ate this week

The Colony Grill Room

I’ve always had a soft spot for The Colony Grill in the Beaumont hotel. During lockdown, the hotel has reportedly changed ownership and they’ve had a little play around with the restaurant and bar. The dining room has had some subtle tweaks with a new mural and the menu has slightly evolved but still has some of the grill classics including the New York shrimp cocktail and steak tartare that’s made table side. A cocktail or two in the new Le Magritte bar afer dinner is a must.
Adam Hyman, founder

Greg Clarke at The Pass

Having interviewed Greg Clarke for an upcoming editorial piece, I was filled with anticipation to come and visit his pop-up at South Lodge Hotel in Sussex. My favourites of the eight-course tasting menu included the Cornish poached crab with courgette and salted gooseberry and the 10-day salt aged duck with heart ragu, beetroot and preserved elderberries. The Derbyshire oatcakes with lardo and cheddar reminded me of Sunday afternoon suppers as a child. I’d recommend making a night of it and stay in the beautiful hotel and make use of their award-winning spa.
Henry Southan, editorial intern

Kala

Returning to a city you used to spend a lot of time in as a student is a bit like reuniting with an old uni mate – you recognise them but maybe they’ve got a new look, an accent, new quirks and mannerisms acquired etc. The character and personality you knew is still there under the skin though. Kala makes me feel that way about Manchester, it certainly wasn’t here 10 years ago but now feels firmly part of the city’s new culinary identity. The setting was perfect for a solo lunch on a rainy day: I enjoyed juicy anchovies on buttered soldiers to start, baharat-spiced butternut with hazelnut cream and salted cucumber, then grilled plaice with brown butter, pickled cockles, samphire and the creamiest mussel emulsion. Warm, knowledgeable service brought the Manchester character and personality I love, reminding me the soul of this city hasn’t changed but there have been some welcome new additions.
Sam Selwood, accounts manager

Fatt Pundit

In celebration of the first week in our new Covent Garden office we booked in for a team lunch at one of our new locals on the CODE app. Fatt Pundit exceeded expectations on all fronts as a platters of momo’s, juicy lamb chops, sticky sesame vegetables, curries, breads and a whole lot more flew to our table. All was swiftly demolished (there’s no time for holding back at a CODE team lunch) and at the point of almost rolling back to work, the old saying there is always room for dessert never felt truer as a couple of their signature sizzling brownies landed on the table… Very happy and very, very full I can safely say we were in unanimous agreement that it was an exceptionally good team lunch.
Molly Wade, memberships manager

Pali Hill

Pali Hill is a bit of a surprise on a quiet street in Fitzrovia. From the outside a warm yellow light bubbled through the glass windows, but when we went in – the chatter was a sea of sound. We were led to the best seats of the house by our charming waiter, where we were able to look directly into the kitchen. The chef moved deftly on the pass to plate up the shapely and towering dishes, and to his right we saw the roti and flatbreads coming hot from the tandoori oven. With drinks to browse the dazzling menu, we resolved to leave the choice to the waiter. Not to be passed up were the papadi chat in the nepalese style, a tamarind-sweet starter with crunch, and the mellow flavours of the squab pigeon topped by the bold dark spice of junglee maas. Finally, consider the parsi caramel icecream as a digestif, it has the benefit of clearance. For furthering of the night, Pali Hill have just opened a cocktail bar downstairs. Bandra Bhai is a true den, and only steps.
Céire Carey, team assistant

Claridge’s

Stepping off the Eurostar from Antwerp and heading to Claridge’s for their first ever ‘bar crawl’ was a nice way to come back to London after being away for 2 nights for the World’s 50 Best awards. Of course, with great cocktails at Claridge’s comes great bar snacks. As well as their famous tempura prawns on a stick and the salmon cornettes, it was a negroni in the recently opened Painter’s Room and a ham, cheese and black truffle toastie that was the highlight of the night celebrating the release of The Claridge’s Cocktail Book.
Adam Hyman, founder

London Cocktail Month at The Essence House

I’ll admit, I was initially very curious at what an ‘immersive multi-sensorial experience’ for a drinks brand was going to consist of, and wow was I in for a treat. The experience, in a very Willy Wonka fashion, guides you room to room, including a palate profiling room, an effervescence room and a garnish kitchen. At the end of the experience, you are presented with a drink that is designed specifically for your palate. I ended up with a Belvedere vodka infusion with ginger ale, and after, an Eminente Cuban rum with a roasted pineapple soda.
Henry Southan, editorial intern

Pollen

It felt like the entire population of Manchester was in the queue at some point while I was having breakfast there on Friday morning – most just stopping by the bakery to collect a loaf of their iconic 28 hour sourdough for the weekend – for nearly two hours people were lined-up out of the door. Pollen is tucked away in Manchester’s canal side New Islington neigbourhood, as GM Liz Holmes tells me they’re soon to open a much larger site at Kampus near Piccadilly, thankfully. Their sourdough is world class, as is their viennoiserie which is up there with the very best you’d find in London….or Paris for that matter! My cinnamon bun had so many knots in it’s beautifully-laminated pastry, so many opportunities for cinnamon sugar to nestle and hide, washed down with a velvety flat white was perfection. Manchester has a real star here.
Sam Selwood, accounts manager

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