From Spain to Germany, here are the best things the CODE team ate this week

Chutney Mary

That first week of January is always a little quiet but thanks to the ‘work from home’ guidance, the West End felt particularly deserted and a number of restaurants have decided to keep closed this week, quite understandably. However, Chutney Mary in St James’s was still welcoming guests on Wednesday lunch. A starter of boneless chicken wings followed by grilled lamb chops was a nice way to ease back into dining out in London for 2022.
Adam Hyman, founder

Galvin at Windows

I was delighted have lunch at Galvin at Windows, on the top floor of the Hilton Park Lane. The stand-out dish was the Orkney scallop, brioche, chicken wing and truffle. This is the kind of dish that shouts ‘order me’ on a menu, and was further encouraged by head chef, Mark Hardiman’s recommendation. It did not disappoint. The crispy texture of the boneless chicken wing against the soft scallop was a match made in Park Lane. A special mention has to go to the charismatic GM, Peter Avis, and their very knowledgeable sommelier, Rudina Arapi, who perfectly matched the food to the restaurant’s impressive wine list.
Henry Southan, editorial intern
CODE was a guest of Galvin at Windows

Olives & Meze

The unassuming Olives & Meze sits on Great Windmill Street just behind the Lyric theatre, quietly going about its business of turning-out delicious Mediterranean food all day, every day. This is not your average kebab house though – Doner is marinaded and layered in-house, they dry their own herbs, make their own baklava and bake in a Rational oven. About as fresh, tasty and affordable as anything going in Soho at the moment.
Sam Selwood, accounts manager
CODE was a guest of Olives & Meze

Pizza Pilgrims

It’s freezing out there. And when the weather’s like this the usual Pret sandwich for lunch just won’t do. You need something warm, comforting and preferably carb heavy to counteract the chill. In the CODE office, this is when we turn to Pizza Pilgrim’s. Not only do you know its going to be good but it is also quick so you can be back at the desk in no time. It’s a very close call between the nduja or the mushroom and truffle for the team’s favourite so we usually get a few of each and split.
Molly Wade, memberships manager

FRYDAY at Dartmouth Arms

I’m a big fan of Forest Hill, and the addition of The Dartmouth Arms to the MEATliquor family on the Dartmouth Road is a great one. Their Friday special (and aptly named ‘FRYDAY’) is exactly what it sounds like. Beautiful hunks of freshly beer-battered cod, chips and mushy peas fried to perfection along with other classics such as ‘filled it with fish’ (fish burger) and some plant-based options too. A perfect spot for a pint on a Friday!
Tom Pilgrim, accounts manager
CODE was a guest of Dartmouth Arms

Bavaria, Munich

Munich has long been the bastion of the Bavarian beer hall, a place where revelry and rowdiness is not only desired — it’s tradition. While weisswurst and pretzel are the much loved banner companions of merrymakers, another staple has a far more substantial claim. The Czech Republic and Germany have shared a centuries-old relationship, and their border has been a place of great exchange — for war, peace and ćevapčići, a grilled meat sausage of grand proportions. Of the many places that serve these grilled meats in Munich, Bavaria is the place I have always returned to. Minutes from the central train station, it is the relentlessly traditional beer house that any trip to the city calls for. The beer master is a veteran in life’s mysteries, and brings Augustiner Edelstoff’s at an unabated rate. When the ćevapčići finally comes, it is a fortress of food worth weeping over.
Céire Carey, team assistant

Finca Cortesin

A long weekend to the south of Spain over New Year to get some winter sun meant a few nights at Finca Cortesin. The stunning hotel, an hour or so from Malaga, is as welcoming in the winter as it is in the summer. Arriving mid-afternoon to blue skies and the temperature in the high teens, a glass or two of Spanish rosé and a club sandwich was a nice way to ease in. I always think a club sandwich is a good test of a hotel kitchen – the one at Finca Cortesin did not disappoint. Easy to eat with your hands and it didn’t stray away from the classic recipe.
Adam Hyman, founder

Read more reviews from the CODE team here