St. John's

St. John London in the UK is listed as 91st in the 2017 top restaurants in the world. It's an interesting place. It's taken old school British food and is serving it with flare.  The food is definitely old school. 

Roasted Bone Morrow and Parsley Salad

Deviled Kidneys on Toast 

Lots of history

Cold Middlewhite and Dandelion 

Pint of Ale

Lamb Faggots and Suede 

"St. John’s cooking is famously full-on, but also sophisticated, concocting flavours that are delicate as well as rich. Perhaps as influential, however, has been its almost defiantly casual style: a Michelin-starred restaurant for people who run from the very idea." - Timeout

During lunch, by coincidence I met two people that I worked with at GE.  They were based in London. At GE, our meetings were mostly by conference call. I didn't recognize one of the two, at least not until he talked.  He sounded familiar. I thought to myself, he sounds like someone from GE.  I couldn't think of his name.  I dismiss it.  Then I glance at the another guy with him.  He looked familiar. I've definitely met him before.  Eventually, I said "hi".  They were both former GE employees. 

Noah’s Football Game, London, UK

While my plane to Rock of Gibraltar, I was watch and photographing Noah’s football match. At least, his team won!

Hedone, Chiswick, UK

Hedone was clearly miss ranked as 98th in the 2017 best restaurants in the world. There was absolutely nothing special about this restaurant.  The fish and chip starter was really basic and the meringue dessert clashed with the Riesling wine - biggest fail ever for me during a tasting menu with wine paring. I even verbally requested a copy of the evening menu and was told it was not available. I also subsequently requested the menu via email, but never received a response. Don't waste your time or money.

UPDATE: 2 WEEKS LATER THEY SENT THE MENU:

Fish & Chips - FAIL

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Parmesan Flan, Umami jelly, chia seeds

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Warm Devon crab, 

shellfish consommé, Granny Smith apple, hazelnut mayonnaise

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Warm seasonal vegetables

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Isle of Mull hand dived scallop, amontillado cherry foam, San Daniele, white Alba truffle

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Roasted breast and leg of squab pigeon, chestnut purée, trompette mushroom, quince

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Citrus & Thyme - CLASHED W/ WINE

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Vanilla Millefeuille, traditionnal balsamic vinegar of Reggio Emilia

City Tour 3 - London, UK

Tower of London

London Eye 

British Museum, London, UK

I always have mixed feels visiting museums in “empire” countries. The artifacts are almost always loot or trophies to signify country’s dominance. I can’t recall exactly how many "non-empire" countries that I’ve visited that have stated that the artifacts from their country are in the British Museum, Hermitage in St. Petersburg, Natural History Museum in NYC, etc. There is a movement to return some of the artifacts to the original country. But it's slow as expected.

Tate Modern

I had very high expectations for this museum. I was disappointed.  If true to it's name "modern" art museum, then the museum made sense.  Except - based on the strict definition of "modern art", it's not my favorite type of art.  I prefer "contemporary art".  However, most museums, especially MOMA in NYC, blend modern and contemporary art. I thought this museum would blend the two too, but the blend was weak.

Definitions:
Modern art includes artistic work produced during the period extending roughly from the 1860s to the 1970s, and denotes the styles of the art produced during that era.

Contemporary art is the art of today, produced in the late 20th century or in the 21st century. 

The Clove Club, London, UK

The Clove Club. It's ranked 26th in the 2017 list of top 50 restaurants in the world. Most surprising is the location of the restaurant in Shoreditch.  It's in an alternative progressive neighborhood, not exactly what I was expecting, but it set the tone of the meal - new and innovated, not old and jaded.  The nine course menu featured signature dishes of raw orkney scallop, hazelnut, clementine and wiltshire truffle and hot smoked partridge, beetroot and cherry blossom. Both of which were my favorite dishes along with the surprisingly unique pheasant & ginger consommé with hundred year old madeira served between the two main courses. The consommé while warm was served in a wine glass.  A bit odd, but it worked. The highlights of the dessert courses were sheep’s milk yogurt and the warm potato mousse.

Nine Course Tasting Menu

Crab Tart, Brown Crab Hollandaise and Deviled Spices Buttermilk Fried Chicken Warm Haggis Buns

Flamed Mackerel, English Mustard, Cucumber and Chrysanthemum 

Raw Orkney Scallop, Hazelnut, Clementine and Wiltshire Truffle 

Warm Chestnut and Oyster Broth with Wild Scottish Seaweeds 

Cornish Monkfish cooked in Malted Barley Oil and Artichokes with White Alba Truffle Supplement 

Hot Smoked Partridge, Beetroot & Cherry Blossom 

Pheasant and Ginger Consommé with Hundred Year Old Madeira 

Roast Fallow Prickett, Celeriac, Blackcurrant and Smoked Bone Marrow 

Fig Leaf Granita, Sheep’s Milk Yoghurt and Figs 

Warm Potato Mousse, Caramel Ice Cream and Coffee 

Peated Barley Cake & Dundee Marmalade Cream 

Salted Caramel Chocolate 

Dr Henderson’s Bon Bons