From scallops to soufflé, here are the best things the CODE team ate this week

The Pem 

An indulgent evening started at The Savoy for champagne and oysters and finished at Sally Abé’s Westminster restaurant The Pem. And it was only a bloody Tuesday! Anyway, we were warmly welcomed by the very lovely Emma Underwood, who showed us to our table and helped conduct a feast. After a glass of English sparkling wine and snacks, a confit duck salad arrived at the table, with heaps of truffle shaved on top. The combination of the rich, savoury duck and the roasted garlic vinaigrette was heavenly. The star of the show, however, was the tamarind glazed guinea fowl breast, which I will return for. It’s also on the CODE app, so you should probably have it too.  
Henry Southan, social media manager 
CODE was a guest of The Pem 
The Pem is available on the CODE app 

Zēphyr

A lot of thought has gone into the interiors of zēphyr and it shows. The space is beautiful. Colourful, bright art and shining vases line the walls, and white clothed tables are topped with gem-like glassware in hues of blues, green, silver and pink. I’ve said it before but will say it again: a breadbasket sets the tone for the rest of the meal, and this one was great. Hot, charred sourdough, fluffy flatbread and snappy crackers were all excellent for scooping the smoked aubergine dip. It’s a very fresh menu – not only in that it’s new, but also in its zesty, fresh flavours: sea bass carpaccio doused in lemon olive oil, stuffed courgette flowers, scallops with vinegar butter, juicy and hot soutzoukakia with cold cumin yogurt and paprika oil. Zēphyr is the Greek god of the west wind – a soft gentle breeze – which is exactly what you’ll get if you’re lucky enough to get a window side seat. Plus, it’s excellent for people watching on Portobello Road. 
Molly Wade, membership manager 
CODE was a guest of Zēphyr

Isibani

Chef Victor Okunowo, just 28, describes his new Knightsbridge restaurant Isibani as a ‘love letter to West African cuisine’. At the soft launch two weeks ago, I met Victor and his mum, the co-founder, who is of Ibo Nigerian heritage. To that end, the moin moin, a steamed bean pudding from Nigeria, was the standout dish: a soft, elegantly light dish with flavours beyond its bread-like profile. It was my first moin moin and I loved it. And so Isibani is another new West African restaurant worth visiting – Victor is there creating, and his front of house lead Hendrix, from India, is there serving, comically. He might well insist you wash down the Guinness soufflé with vodka. This is recommended. 
Josh Barrie, editor 
CODE was a guest of Isibani 

The Best Dressed Crab

Armed with my trusted guide of where to eat on the Isle of Wight, I headed to The Best Dressed Crab in Bembridge. Come for the views over the harbour, order the signature dressed crab (or the lobster salad, if like me you find brown crab meat a little challenging). Make sure to book and arrive in good time if you want to bag a spot in the car park. 
Will Lake, COO

Lore of the Land

At a recent industry lunch, I sat around a vastly intelligent table as quite easily the least qualified person in the room. We chatted all things hospitality, from guest experience to creativity, staffing to review platforms. The food, as it so often does, provided a chance to focus on the comforts of what great hospitality can be. The Lore of the Land (Guy Ritchie’s delightful Fitzrovia pub) has been quietly plugging away at a resourceful British menu that delivers big on flavour in an always-buzzy setting. My main course was a particularly notable one: a whole lemon sole, pan roasted, with capers, butter and hunks of vibrant herb-dressed tomatoes for good measure.  
Mike Daw, partnerships manager
CODE was a guest of Lore of the Land and the SALT Agency

J.Sheekey Express

The trains may be striking but the J.Skeekey Express has pulled into St Martins Court. The iconic terrace has been transformed into a train, and the next stop is deliciousness. After a couple of French 75s, shrimp and soft shell crab burgers were on the cards. The crispy, fragrant patty complimented the Korean spicy mayo wonderfully. J.Sheekey’s terrace remains one of my favourites – perfect for people watching. 
Henry Southan, social media manager 
CODE was a guest of J.Sheekey Express