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Speaker 1: You're listening to the Saturday Morning with Jack team podcast

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Speaker 1: from News Talks at be.

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Speaker 2: Our travel correspondent is Mike Yardley. Mike, am I right

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Speaker 2: in thinking that Christ you just sold out for the

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Speaker 2: Chiefs Crusaders game this evening.

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Speaker 3: I think it's sold out in October.

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Speaker 2: That's amazing. I think is it like the first time

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Speaker 2: it's been sold out for ages?

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Speaker 1: Right?

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Speaker 2: I mean, I'm sure to come hop and it opens

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Speaker 2: next year, will set out immediately. But yeah, so good

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Speaker 2: to see that's going to be That's going to be

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Speaker 2: a thrilling game tonight, just after seven o'clock.

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Speaker 3: As a Crusaders fan, just very quickly, Jack, I'm so

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Speaker 3: pleased to see you not just d Mech back, but

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Speaker 3: one of my favorite rugby players of all time at

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Speaker 3: the moment. Walla's the ts So good to have him back.

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Speaker 2: On the field. Yeah. He's a foce a like just

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Speaker 2: he's like a little hurricane on the field.

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Speaker 1: Yeah.

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Speaker 2: Yeah, No, that's going to be an amazing question tonight.

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Speaker 2: So very much looking forward to that. But we are

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Speaker 2: turning our attention a little further afield this morning. Five

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Speaker 2: star dining destinations in London and few cities in the

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Speaker 2: world do afternoon tea or high tea quite like London.

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Speaker 2: So where is the ultimate place to partake in this pastime?

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Speaker 3: You really can't beat the Ritz. I reckon Jack for

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Speaker 3: a timeless tea times splurge, and it is a splurge

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Speaker 3: because it's seventy nine pounds per person the Ritz, I know,

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Speaker 3: but the splendor of that setting, the Palm Court Sellon

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Speaker 3: is quite the place to stuff your face. Yeah, and

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Speaker 3: you've got lots of British classics, you know, your Scottish

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Speaker 3: smoked salmon semis, your fluffy scones with Cornish clotted cream. Interestingly,

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Speaker 3: the thing about the Ritz apparently they are the only

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Speaker 3: UKK hotel that has a certified tea master and his

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Speaker 3: sole job is to travel around the world to various

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Speaker 3: tea plantations to source their loose leaf teas. Wouldn't that

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Speaker 3: be a gig?

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Speaker 2: Yeah? Yeah, that's tough, tough life. Yeah, that's amazing. I mean, yeah,

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Speaker 2: it's spinny, but it's like you've got to do it once, right,

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Speaker 2: I feel like that's the thing with the Yeah. So

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Speaker 2: just down the road on Piccadilly, what about Fortnam and Mason.

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Speaker 3: Yes, for over three hundred years This is the high

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Speaker 3: end grosser and tea merchant, a real regal London main

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Speaker 3: state up currently actually got two royal warrants from both

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Speaker 3: the King and the Queen, which is quite unique. But

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Speaker 3: the Diamond Jubilee teasell On is where you will go

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Speaker 3: for afternoon tea here really popular. The thing about the menu,

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Speaker 3: just the teas alone. They have got ninety two tees

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Speaker 3: on offer in their menu, which is insane. When it

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Speaker 3: comes to the food, quite inventive. They've sort of switched

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Speaker 3: things up a bit. So A really big hit at

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Speaker 3: Fortman Mason for the high t is lobster scones with cream,

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Speaker 3: cheese and caviar topping.

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Speaker 2: Why not Jack, Okay, Lobster scones with cream cheese and

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Speaker 2: kevier Yeah yeah, I mean yeah, why not? Okay? I

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Speaker 2: mean is it? It's a bit creative that I'm into

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Speaker 2: it for What about high tea with a difference? What's

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Speaker 2: happening at the Shard.

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Speaker 3: Well, particularly if you're traveling with kids, I would say

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Speaker 3: for something really whimsical, head to the Shard for a

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Speaker 3: seriously high tea. At Britain's highest skyscraper, Aquashard Restaurant, they

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Speaker 3: serve up a Peter Pan afternoon tea, so your kids

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Speaker 3: will feel like they have been transported to Neverland, gazing

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Speaker 3: over the rooftops of London. All of the tasty morsels

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Speaker 3: are story Bok fiend and they're all stacked high on

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Speaker 3: this Captain Hawk Pirate Ship tea stand complete with tinker

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Speaker 3: Bell biscuits, Jack Tame, So with the tinker Bell biscuits,

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Speaker 3: you'll have a suitably costumed waitress who sort of pops

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Speaker 3: up at your table and sprays your biscuits with an

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Speaker 3: edible gold glitter. Your little princess will love that.

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Speaker 2: For the ultimate British lunch, a Sunday roast, what can

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Speaker 2: you expect you? It's a Dorchester.

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Speaker 3: Oh my goodness, this is a feast at the Grill

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Speaker 3: by Tom Booton at the Dorchester. So you've gotta go

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Speaker 3: famished because you will not need to eat for a week.

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Speaker 3: And I had a number of people warn me about this,

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Speaker 3: but man alive, did I stuff myself. So you get

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Speaker 3: this roasted Hereford beef served with braised shin, stuffed Yorkshire pudding,

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Speaker 3: horseradish cream, and the most insane procession of bowls bursting

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Speaker 3: with glazed carrot seasonal greens, d up fat potatoes and

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Speaker 3: colieflour cheese. I could have gone there alone for the

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Speaker 3: couliflower cheese jack soft Gowey, highly addictive and apparently the

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Speaker 3: secret is to slightly roast the collie and the cheese

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Speaker 3: should be grey air and cheddar. Grey air and cheddar cheese,

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Speaker 3: absolutely the ultimate comfort food.

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Speaker 1: Yeah.

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Speaker 2: Oh, how good is Tom Booton and Essex chef?

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Speaker 3: Yeah, so he is creating quite a wave in the UK.

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Speaker 3: He's only thirty one, but he's considered one of Blighty's

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Speaker 3: red hot chefs, shaking up Britain's old standards. Before I

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Speaker 3: had the roast, my start was one of Tom's cheese

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Speaker 3: and onion donuts with grape chutney, unbelievably delicious. And for dessert,

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Speaker 3: Tom sort of worked up that British love affair with rhubarb,

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Speaker 3: so he does this rhubarb pie paired with rhubarb and

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Speaker 3: custard ice cream, and he tops it with tarragan, so

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Speaker 3: you get this sort of subtle aniseed flavor. But as

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Speaker 3: I say, go hungry to the Dorchester because it is

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Speaker 3: a five star food coma.

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Speaker 2: Speaking of a celebrity chefs, what about Dinner by Heston Blumenthal.

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Speaker 3: Yes, you will find this two star Michelin restaurant in

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Speaker 3: Amandain Oriental, so it's just across the road from Herod's.

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Speaker 3: But if you're looking for a super special dinner splash

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Speaker 3: in London, I reckon this is the one for dinner.

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Speaker 3: Heston has touched up a trove of really historic British

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Speaker 3: recipes that reach back centuries. So my starter was a

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Speaker 3: meat fruit from this sixteenth century. This is like a

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Speaker 3: chicken liver parfait, shaped like a mandarin covered by a

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Speaker 3: mandarin orange jelly. So it's hey smooth, it's earthy, and

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Speaker 3: obviously you get that citrusy sweetness as well. My name

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Speaker 3: Jack actually hails from seventy to nine AD from a

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Speaker 3: Pompeii cookbook. It was duck and turnip, so it was

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Speaker 3: like medium rea duck meat with a buttery soft turnip

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Speaker 3: pure and then a sprinkling of black truffle. And you

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Speaker 3: want to add to that a side of Heston's triple

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Speaker 3: cocked chips, which are just so good.

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Speaker 2: Yeah, wow, this sounds amazing. It says pretty good for

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Speaker 2: a recer be that's they're old, you know, I'm sure

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Speaker 2: the tastes over time. What about the dessert.

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Speaker 3: Well, yes, at Heston's at the Mandarin Oriental, my top

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Speaker 3: tip would be to order up an ice cream or

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Speaker 3: some tableside theaters. So what happens is the waitress wheels

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Speaker 3: out of trolley with a hand cring to mixer and

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Speaker 3: he fuses liquid nitrogen with vanilla custard and you get

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Speaker 3: this dramatic cloud of missed a pair of pubs and

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Speaker 3: table instantly creating a seductively smooth ice cream. The whole

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Speaker 3: idea of this is this is Heston's. We salute to

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Speaker 3: the English frozen dessert pioneer. I'd never heard this woman,

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Speaker 3: missus Marshall. So she apparently popularized the use of liquid

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Speaker 3: nitrogen in the kitchen over a century ago.

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Speaker 2: Yeah amazing, Okay, yeah, that sus. Yeah. I mean, it

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Speaker 2: wouldn't be a kind of Heston restaurant if there wasn't

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Speaker 2: some liquid nitrogen in a foam and a a smoke

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Speaker 2: or something, right, Okay, this is very cheeky, I thought

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Speaker 2: this morning. I would add one other little recommendation if

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Speaker 2: you are amenable to that, and that's for breakfast. So long,

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Speaker 2: long time listeners to the show might remember that my

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Speaker 2: favorite author of all time is AA gill And the

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Speaker 2: kind of brilliant British food and travel and TV writer,

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Speaker 2: and he published a whole book called Breakfast at the Wallsley,

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Speaker 2: which is about the Wallsley restaurant, which is like this

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Speaker 2: kind of very traditional, you know, very London High Street

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Speaker 2: kind of restaurant. Yeah, very fancy. I'm just going to

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Speaker 2: read you a couple of the couple of little things

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Speaker 2: from their menu. I looked at up this morning so

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Speaker 2: I could share them with you. So you could start

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Speaker 2: off with a half a pink grapefruit, wash it down

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Speaker 2: with prunes and orange and ginger, which is pretty tasty.

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Speaker 2: And then maybe for a hot breakfast you could go

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Speaker 2: with the fried haggers and duck eggs with a whisky sauce,

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Speaker 2: the bubble and squeak with wild mushrooms, or maybe the

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Speaker 2: grilled kipper with mustard butter, which is all just so

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Speaker 2: like so British.

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Speaker 3: Don't you think you had me at the whisky sauce.

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Speaker 2: Yeah, yeah, yeah, I'm not. I mean it's not like

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Speaker 2: an everyday meal for me, but yeah, I just think

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Speaker 2: there's something special about it. So if you were looking

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Speaker 2: for a breakfast option in London, I would recommend you

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Speaker 2: whipped down to the library you read the book Breakfast

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Speaker 2: at the Warsley, which is a book by aa Gil

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Speaker 2: all about having breakfast there, and then maybe you go

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Speaker 2: and enjoy some of his favorite dishes as well. There

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Speaker 2: you guys, it's really good Jack.

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Speaker 3: He is so sadly mossed as an a god.

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Speaker 2: Yeah, yeah, I remember we had him on the show

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Speaker 2: once before he died, only a few months before he died.

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Speaker 2: It was just like I still reflect on that as

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Speaker 2: like an absolute career highlight. It was such a such

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Speaker 2: a pleasure to speak with him. So anyway, we will

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Speaker 2: make sure all of your superb recommendations are up on

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Speaker 2: the news talks. He'd be Website and catch you again,

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Speaker 2: Mike Hardley, our travel correspondent. The easiest thing to do

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Speaker 2: for everything from AS Show is just to go to

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Speaker 2: the news Talks. He'd be dot Co Doon indeed Ford

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Speaker 2: slash Jack. We make sure everything from AS Show, all

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Speaker 2: of the books, we recommend, films, Mike's travel tips, all

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Speaker 2: of that stuff goes up there once it's been on

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Speaker 2: the radio.

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Speaker 1: For more from Saturday Morning with Jack Tame, listen live

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Speaker 1: to news Talks. He'd be from nine am Saturday, or

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Speaker 1: follow the podcast on iHeartRadio