Jules Pearson, global vice-president of food and beverage development at hotelier Ennismore
“Escapism is going to be big. People might eat out less, and they’ll want to be transported to another place when they do. Expect extravagant interiors and OTT presentations, such as seafood towers. Britain loves to splurge on affordable luxuries and, in that vein, caviar is back.”
She references the £10 so-called caviar ‘bumps’, served connoisseur-style on the back of your hand at The Savoy’s Beaufort Bar, or Mayfair’s Miro, whose riff on fish ’n’ chips comprises fatty tuna on potato topped with caviar.
In contrast, Jules has also been eating squirrel kebabs and Japanese knotweed at Silo chef Douglas McMaster’s invasive species dinners: “The Wild
