Savoy Hotel

I had a birthday celebration in the River Restaurant of the Savoy Hotel, The Strand, last year. Graciousness is a preserve of the staff there. Although we were over an hour late being seated at the table the waiters were extremely accommodating. We were relaxing in the lounge/bar - being plied with drinks of course, and inevitably waiting for us all to arrive,

During the main course, a significant number of people sent their lamb back to be well done. On making the booking, during my discussion of a set menu, I had forgotten to request that the meat be well done. A bad mistake, since many black people really do not like to see red parts in the middle of their meat. To them, its just not cooked. I like mine slightly pink and soft, so was happy. The staff were brilliant. They took the plates of those who spoke up and did as requested. Everyone was very polite. One or two of my guests, even decided that the sight of the red meat put them off altogether, and wanted something completely different. They were obliged with no fuss, and no extra cost. No complaining, no bad looks, no tut tuts. At least not that we noticed. We don't know what was happening in the kitchen. They could have been having something to say there.

I always love essential to check out the restrooms in a restaurant. The ladies room was so wonderful, I wanted to sit on the settees and have my dinner there. I kept going back for more. Anybody who wanted a walk to the ladies, I was ready to escort them. One of my gentlemen guests spent nearly 20 minutes in the gents, while we were waiting to go at the end. He seems to have struck up an extended conversation with someone among the thrones. On return, his wife jokingly complained, that he can't go anywhere without finding a friend.

Of course all this luxury, fine service, fine food, style and fine wine comes at a price, but some experiences are worth paying for. Many items on the menu have some tropical ingredients in them. We had several jugs of tropical juice in addition to wines. You sensed that the tropical juice was made from real fruits, and did not come from a tin or carton. The fact is that every establishment worth its salt will have variations in the menu which reflect international tastes. Next time I visit, I shall peruse the menu more closely to see list the Caribbean influences. I will also find out if there are any Caribbean chefs in the kitchens. I'll have to save up again though.

(C) D. Grant February 2002