May 9, 2025 • 9 mins
Mike Yardley’s on an adventure in London, experiencing luxury hotels and five star dining experiences.
He joined Jack Tame to delve into some of his top destination dining picks.
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Speaker 1 (00:07):
You're listening to the Saturday Morning with Jack team podcast
from News Talks at be.
Speaker 2 (00:12):
Our travel correspondent is Mike Yardley. Mike, am I right
in thinking that Christ you just sold out for the
Chiefs Crusaders game this evening.
Speaker 3 (00:21):
I think it's sold out in October.
Speaker 2 (00:24):
That's amazing. I think is it like the first time
it's been sold out for ages?
Speaker 1 (00:28):
Right?
Speaker 2 (00:28):
I mean, I'm sure to come hop and it opens
next year, will set out immediately. But yeah, so good
to see that's going to be That's going to be
a thrilling game tonight, just after seven o'clock.
Speaker 3 (00:39):
As a Crusaders fan, just very quickly, Jack, I'm so
pleased to see you not just d Mech back, but
one of my favorite rugby players of all time at
the moment. Walla's the ts So good to have him back.
Speaker 2 (00:50):
On the field. Yeah. He's a foce a like just
he's like a little hurricane on the field.
Speaker 1 (00:55):
Yeah.
Speaker 2 (00:55):
Yeah, No, that's going to be an amazing question tonight.
So very much looking forward to that. But we are
turning our attention a little further afield this morning. Five
star dining destinations in London and few cities in the
world do afternoon tea or high tea quite like London.
So where is the ultimate place to partake in this pastime?
Speaker 3 (01:16):
You really can't beat the Ritz. I reckon Jack for
a timeless tea times splurge, and it is a splurge
because it's seventy nine pounds per person the Ritz, I know,
but the splendor of that setting, the Palm Court Sellon
is quite the place to stuff your face. Yeah, and
you've got lots of British classics, you know, your Scottish
(01:36):
smoked salmon semis, your fluffy scones with Cornish clotted cream. Interestingly,
the thing about the Ritz apparently they are the only
UKK hotel that has a certified tea master and his
sole job is to travel around the world to various
tea plantations to source their loose leaf teas. Wouldn't that
(01:57):
be a gig?
Speaker 2 (01:58):
Yeah? Yeah, that's tough, tough life. Yeah, that's amazing. I mean, yeah,
it's spinny, but it's like you've got to do it once, right,
I feel like that's the thing with the Yeah. So
just down the road on Piccadilly, what about Fortnam and Mason.
Speaker 3 (02:11):
Yes, for over three hundred years This is the high
end grosser and tea merchant, a real regal London main
state up currently actually got two royal warrants from both
the King and the Queen, which is quite unique. But
the Diamond Jubilee teasell On is where you will go
for afternoon tea here really popular. The thing about the menu,
(02:31):
just the teas alone. They have got ninety two tees
on offer in their menu, which is insane. When it
comes to the food, quite inventive. They've sort of switched
things up a bit. So A really big hit at
Fortman Mason for the high t is lobster scones with cream,
cheese and caviar topping.
Speaker 2 (02:51):
Why not Jack, Okay, Lobster scones with cream cheese and
kevier Yeah yeah, I mean yeah, why not? Okay? I
mean is it? It's a bit creative that I'm into
it for What about high tea with a difference? What's
happening at the Shard.
Speaker 3 (03:06):
Well, particularly if you're traveling with kids, I would say
for something really whimsical, head to the Shard for a
seriously high tea. At Britain's highest skyscraper, Aquashard Restaurant, they
serve up a Peter Pan afternoon tea, so your kids
will feel like they have been transported to Neverland, gazing
over the rooftops of London. All of the tasty morsels
(03:31):
are story Bok fiend and they're all stacked high on
this Captain Hawk Pirate Ship tea stand complete with tinker
Bell biscuits, Jack Tame, So with the tinker Bell biscuits,
you'll have a suitably costumed waitress who sort of pops
up at your table and sprays your biscuits with an
edible gold glitter. Your little princess will love that.
Speaker 2 (03:54):
For the ultimate British lunch, a Sunday roast, what can
you expect you? It's a Dorchester.
Speaker 3 (03:59):
Oh my goodness, this is a feast at the Grill
by Tom Booton at the Dorchester. So you've gotta go
famished because you will not need to eat for a week.
And I had a number of people warn me about this,
but man alive, did I stuff myself. So you get
this roasted Hereford beef served with braised shin, stuffed Yorkshire pudding,
(04:23):
horseradish cream, and the most insane procession of bowls bursting
with glazed carrot seasonal greens, d up fat potatoes and
colieflour cheese. I could have gone there alone for the
couliflower cheese jack soft Gowey, highly addictive and apparently the
secret is to slightly roast the collie and the cheese
(04:45):
should be grey air and cheddar. Grey air and cheddar cheese,
absolutely the ultimate comfort food.
Speaker 1 (04:51):
Yeah.
Speaker 2 (04:51):
Oh, how good is Tom Booton and Essex chef?
Speaker 3 (04:55):
Yeah, so he is creating quite a wave in the UK.
He's only thirty one, but he's considered one of Blighty's
red hot chefs, shaking up Britain's old standards. Before I
had the roast, my start was one of Tom's cheese
and onion donuts with grape chutney, unbelievably delicious. And for dessert,
(05:17):
Tom sort of worked up that British love affair with rhubarb,
so he does this rhubarb pie paired with rhubarb and
custard ice cream, and he tops it with tarragan, so
you get this sort of subtle aniseed flavor. But as
I say, go hungry to the Dorchester because it is
a five star food coma.
Speaker 2 (05:37):
Speaking of a celebrity chefs, what about Dinner by Heston Blumenthal.
Speaker 3 (05:42):
Yes, you will find this two star Michelin restaurant in
Amandain Oriental, so it's just across the road from Herod's.
But if you're looking for a super special dinner splash
in London, I reckon this is the one for dinner.
Heston has touched up a trove of really historic British
recipes that reach back centuries. So my starter was a
(06:04):
meat fruit from this sixteenth century. This is like a
chicken liver parfait, shaped like a mandarin covered by a
mandarin orange jelly. So it's hey smooth, it's earthy, and
obviously you get that citrusy sweetness as well. My name
Jack actually hails from seventy to nine AD from a
(06:27):
Pompeii cookbook. It was duck and turnip, so it was
like medium rea duck meat with a buttery soft turnip
pure and then a sprinkling of black truffle. And you
want to add to that a side of Heston's triple
cocked chips, which are just so good.
Speaker 2 (06:43):
Yeah, wow, this sounds amazing. It says pretty good for
a recer be that's they're old, you know, I'm sure
the tastes over time. What about the dessert.
Speaker 3 (06:52):
Well, yes, at Heston's at the Mandarin Oriental, my top
tip would be to order up an ice cream or
some tableside theaters. So what happens is the waitress wheels
out of trolley with a hand cring to mixer and
he fuses liquid nitrogen with vanilla custard and you get
this dramatic cloud of missed a pair of pubs and
(07:14):
table instantly creating a seductively smooth ice cream. The whole
idea of this is this is Heston's. We salute to
the English frozen dessert pioneer. I'd never heard this woman,
missus Marshall. So she apparently popularized the use of liquid
nitrogen in the kitchen over a century ago.
Speaker 2 (07:34):
Yeah amazing, Okay, yeah, that sus. Yeah. I mean, it
wouldn't be a kind of Heston restaurant if there wasn't
some liquid nitrogen in a foam and a a smoke
or something, right, Okay, this is very cheeky, I thought
this morning. I would add one other little recommendation if
you are amenable to that, and that's for breakfast. So long,
(07:54):
long time listeners to the show might remember that my
favorite author of all time is AA gill And the
kind of brilliant British food and travel and TV writer,
and he published a whole book called Breakfast at the Wallsley,
which is about the Wallsley restaurant, which is like this
kind of very traditional, you know, very London High Street
(08:15):
kind of restaurant. Yeah, very fancy. I'm just going to
read you a couple of the couple of little things
from their menu. I looked at up this morning so
I could share them with you. So you could start
off with a half a pink grapefruit, wash it down
with prunes and orange and ginger, which is pretty tasty.
And then maybe for a hot breakfast you could go
with the fried haggers and duck eggs with a whisky sauce,
(08:36):
the bubble and squeak with wild mushrooms, or maybe the
grilled kipper with mustard butter, which is all just so
like so British.
Speaker 3 (08:44):
Don't you think you had me at the whisky sauce.
Speaker 2 (08:47):
Yeah, yeah, yeah, I'm not. I mean it's not like
an everyday meal for me, but yeah, I just think
there's something special about it. So if you were looking
for a breakfast option in London, I would recommend you
whipped down to the library you read the book Breakfast
at the Warsley, which is a book by aa Gil
all about having breakfast there, and then maybe you go
and enjoy some of his favorite dishes as well. There
you guys, it's really good Jack.
Speaker 3 (09:10):
He is so sadly mossed as an a god.
Speaker 2 (09:13):
Yeah, yeah, I remember we had him on the show
once before he died, only a few months before he died.
It was just like I still reflect on that as
like an absolute career highlight. It was such a such
a pleasure to speak with him. So anyway, we will
make sure all of your superb recommendations are up on
the news talks. He'd be Website and catch you again,
Mike Hardley, our travel correspondent. The easiest thing to do
(09:35):
for everything from AS Show is just to go to
the news Talks. He'd be dot Co Doon indeed Ford
slash Jack. We make sure everything from AS Show, all
of the books, we recommend, films, Mike's travel tips, all
of that stuff goes up there once it's been on
the radio.
Speaker 1 (09:49):
For more from Saturday Morning with Jack Tame, listen live
to news Talks. He'd be from nine am Saturday, or
follow the podcast on iHeartRadio
You're listening to the Saturday Morning with Jack team podcast
from News Talks at be.
Speaker 2 (00:12):
Our travel correspondent is Mike Yardley. Mike, am I right
in thinking that Christ you just sold out for the
Chiefs Crusaders game this evening.
Speaker 3 (00:21):
I think it's sold out in October.
Speaker 2 (00:24):
That's amazing. I think is it like the first time
it's been sold out for ages?
Speaker 1 (00:28):
Right?
Speaker 2 (00:28):
I mean, I'm sure to come hop and it opens
next year, will set out immediately. But yeah, so good
to see that's going to be That's going to be
a thrilling game tonight, just after seven o'clock.
Speaker 3 (00:39):
As a Crusaders fan, just very quickly, Jack, I'm so
pleased to see you not just d Mech back, but
one of my favorite rugby players of all time at
the moment. Walla's the ts So good to have him back.
Speaker 2 (00:50):
On the field. Yeah. He's a foce a like just
he's like a little hurricane on the field.
Speaker 1 (00:55):
Yeah.
Speaker 2 (00:55):
Yeah, No, that's going to be an amazing question tonight.
So very much looking forward to that. But we are
turning our attention a little further afield this morning. Five
star dining destinations in London and few cities in the
world do afternoon tea or high tea quite like London.
So where is the ultimate place to partake in this pastime?
Speaker 3 (01:16):
You really can't beat the Ritz. I reckon Jack for
a timeless tea times splurge, and it is a splurge
because it's seventy nine pounds per person the Ritz, I know,
but the splendor of that setting, the Palm Court Sellon
is quite the place to stuff your face. Yeah, and
you've got lots of British classics, you know, your Scottish
(01:36):
smoked salmon semis, your fluffy scones with Cornish clotted cream. Interestingly,
the thing about the Ritz apparently they are the only
UKK hotel that has a certified tea master and his
sole job is to travel around the world to various
tea plantations to source their loose leaf teas. Wouldn't that
(01:57):
be a gig?
Speaker 2 (01:58):
Yeah? Yeah, that's tough, tough life. Yeah, that's amazing. I mean, yeah,
it's spinny, but it's like you've got to do it once, right,
I feel like that's the thing with the Yeah. So
just down the road on Piccadilly, what about Fortnam and Mason.
Speaker 3 (02:11):
Yes, for over three hundred years This is the high
end grosser and tea merchant, a real regal London main
state up currently actually got two royal warrants from both
the King and the Queen, which is quite unique. But
the Diamond Jubilee teasell On is where you will go
for afternoon tea here really popular. The thing about the menu,
(02:31):
just the teas alone. They have got ninety two tees
on offer in their menu, which is insane. When it
comes to the food, quite inventive. They've sort of switched
things up a bit. So A really big hit at
Fortman Mason for the high t is lobster scones with cream,
cheese and caviar topping.
Speaker 2 (02:51):
Why not Jack, Okay, Lobster scones with cream cheese and
kevier Yeah yeah, I mean yeah, why not? Okay? I
mean is it? It's a bit creative that I'm into
it for What about high tea with a difference? What's
happening at the Shard.
Speaker 3 (03:06):
Well, particularly if you're traveling with kids, I would say
for something really whimsical, head to the Shard for a
seriously high tea. At Britain's highest skyscraper, Aquashard Restaurant, they
serve up a Peter Pan afternoon tea, so your kids
will feel like they have been transported to Neverland, gazing
over the rooftops of London. All of the tasty morsels
(03:31):
are story Bok fiend and they're all stacked high on
this Captain Hawk Pirate Ship tea stand complete with tinker
Bell biscuits, Jack Tame, So with the tinker Bell biscuits,
you'll have a suitably costumed waitress who sort of pops
up at your table and sprays your biscuits with an
edible gold glitter. Your little princess will love that.
Speaker 2 (03:54):
For the ultimate British lunch, a Sunday roast, what can
you expect you? It's a Dorchester.
Speaker 3 (03:59):
Oh my goodness, this is a feast at the Grill
by Tom Booton at the Dorchester. So you've gotta go
famished because you will not need to eat for a week.
And I had a number of people warn me about this,
but man alive, did I stuff myself. So you get
this roasted Hereford beef served with braised shin, stuffed Yorkshire pudding,
(04:23):
horseradish cream, and the most insane procession of bowls bursting
with glazed carrot seasonal greens, d up fat potatoes and
colieflour cheese. I could have gone there alone for the
couliflower cheese jack soft Gowey, highly addictive and apparently the
secret is to slightly roast the collie and the cheese
(04:45):
should be grey air and cheddar. Grey air and cheddar cheese,
absolutely the ultimate comfort food.
Speaker 1 (04:51):
Yeah.
Speaker 2 (04:51):
Oh, how good is Tom Booton and Essex chef?
Speaker 3 (04:55):
Yeah, so he is creating quite a wave in the UK.
He's only thirty one, but he's considered one of Blighty's
red hot chefs, shaking up Britain's old standards. Before I
had the roast, my start was one of Tom's cheese
and onion donuts with grape chutney, unbelievably delicious. And for dessert,
(05:17):
Tom sort of worked up that British love affair with rhubarb,
so he does this rhubarb pie paired with rhubarb and
custard ice cream, and he tops it with tarragan, so
you get this sort of subtle aniseed flavor. But as
I say, go hungry to the Dorchester because it is
a five star food coma.
Speaker 2 (05:37):
Speaking of a celebrity chefs, what about Dinner by Heston Blumenthal.
Speaker 3 (05:42):
Yes, you will find this two star Michelin restaurant in
Amandain Oriental, so it's just across the road from Herod's.
But if you're looking for a super special dinner splash
in London, I reckon this is the one for dinner.
Heston has touched up a trove of really historic British
recipes that reach back centuries. So my starter was a
(06:04):
meat fruit from this sixteenth century. This is like a
chicken liver parfait, shaped like a mandarin covered by a
mandarin orange jelly. So it's hey smooth, it's earthy, and
obviously you get that citrusy sweetness as well. My name
Jack actually hails from seventy to nine AD from a
(06:27):
Pompeii cookbook. It was duck and turnip, so it was
like medium rea duck meat with a buttery soft turnip
pure and then a sprinkling of black truffle. And you
want to add to that a side of Heston's triple
cocked chips, which are just so good.
Speaker 2 (06:43):
Yeah, wow, this sounds amazing. It says pretty good for
a recer be that's they're old, you know, I'm sure
the tastes over time. What about the dessert.
Speaker 3 (06:52):
Well, yes, at Heston's at the Mandarin Oriental, my top
tip would be to order up an ice cream or
some tableside theaters. So what happens is the waitress wheels
out of trolley with a hand cring to mixer and
he fuses liquid nitrogen with vanilla custard and you get
this dramatic cloud of missed a pair of pubs and
(07:14):
table instantly creating a seductively smooth ice cream. The whole
idea of this is this is Heston's. We salute to
the English frozen dessert pioneer. I'd never heard this woman,
missus Marshall. So she apparently popularized the use of liquid
nitrogen in the kitchen over a century ago.
Speaker 2 (07:34):
Yeah amazing, Okay, yeah, that sus. Yeah. I mean, it
wouldn't be a kind of Heston restaurant if there wasn't
some liquid nitrogen in a foam and a a smoke
or something, right, Okay, this is very cheeky, I thought
this morning. I would add one other little recommendation if
you are amenable to that, and that's for breakfast. So long,
(07:54):
long time listeners to the show might remember that my
favorite author of all time is AA gill And the
kind of brilliant British food and travel and TV writer,
and he published a whole book called Breakfast at the Wallsley,
which is about the Wallsley restaurant, which is like this
kind of very traditional, you know, very London High Street
(08:15):
kind of restaurant. Yeah, very fancy. I'm just going to
read you a couple of the couple of little things
from their menu. I looked at up this morning so
I could share them with you. So you could start
off with a half a pink grapefruit, wash it down
with prunes and orange and ginger, which is pretty tasty.
And then maybe for a hot breakfast you could go
with the fried haggers and duck eggs with a whisky sauce,
(08:36):
the bubble and squeak with wild mushrooms, or maybe the
grilled kipper with mustard butter, which is all just so
like so British.
Speaker 3 (08:44):
Don't you think you had me at the whisky sauce.
Speaker 2 (08:47):
Yeah, yeah, yeah, I'm not. I mean it's not like
an everyday meal for me, but yeah, I just think
there's something special about it. So if you were looking
for a breakfast option in London, I would recommend you
whipped down to the library you read the book Breakfast
at the Warsley, which is a book by aa Gil
all about having breakfast there, and then maybe you go
and enjoy some of his favorite dishes as well. There
you guys, it's really good Jack.
Speaker 3 (09:10):
He is so sadly mossed as an a god.
Speaker 2 (09:13):
Yeah, yeah, I remember we had him on the show
once before he died, only a few months before he died.
It was just like I still reflect on that as
like an absolute career highlight. It was such a such
a pleasure to speak with him. So anyway, we will
make sure all of your superb recommendations are up on
the news talks. He'd be Website and catch you again,
Mike Hardley, our travel correspondent. The easiest thing to do
(09:35):
for everything from AS Show is just to go to
the news Talks. He'd be dot Co Doon indeed Ford
slash Jack. We make sure everything from AS Show, all
of the books, we recommend, films, Mike's travel tips, all
of that stuff goes up there once it's been on
the radio.
Speaker 1 (09:49):
For more from Saturday Morning with Jack Tame, listen live
to news Talks. He'd be from nine am Saturday, or
follow the podcast on iHeartRadio
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