Feasting through the decades at the Goring Hotel

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Mark Posted: 21 Jan 2010 4:22 PM

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This year, the venerable Goring Hotel, London's only five-star hotel still under the ownership and management of the family that built it, celebrates it centenary. To mark the occasion, through the year executive chef Derek Quelch will be introducing dishes onto his menu that recall the decades the hotel has lived through. What a tremendous idea, and one that's sure to gain some great press coverage - starting right here.

Dishes will include:

• Fillet of Beef Wellington; Smoked Salmon and Potted Shrimps; Crème Caramel; and braised Devilled Kidneys from the Thatcher Years. Baked Alaska;
• Deep Fried Whitebait with Tartare Sauce; and Knickerbocker Glory to represent the Swinging Sixties.
• Potted Game with Toasted Welbourne's Lincolnshire Plum Bread; Mrs Goring's Pigs Fry Salad with Poached Duck Egg, Cider Vinegar and Honey Dressing; and Monday Jug with Herb Dumplings from the War Years and Rationing.
• Bloater Pie; Cow Heel Soup; Jellied Eels with Parsley Vinegar from the Roaring Twenties.
• Queen Victoria Pudding; Jam Roly Poly; and Dover Sole Americaine from the Edwardian Era.