A couple of interesting facts pop up in Marcus Wareing's interview this week in the Wall Street Journal. To begin with, he lets more details slip about the kind of food we'll see on the menu at The Gilbert Scott when it opens at St Pancras in a few months time.
Two dishes that we thought sounded fun were 'Soles in Coffins (sole fillets cooked in a hollowed out potato)' as well as 'a Sweet Shop Bag (a paper bag full of licorice, barley cane and gobstoppers)'.
The restaurant's opening slipped this week from April to early May, 'due to challenges within a Grade 1 listed building' Hot Dinners was told.
Asked how he relaxes at the Weekend, Wareing says that's a personal time for him and some of London's key critics: 'After lunch, I'll read the papers. I always get the Times [and Sunday Times] on the weekend to read my favorite restaurant critics, Giles Coren, A.A. Gill and Michael Winner.'
As for lunch on a Saturday, that's pretty low key: 'After a week of slogging away in the kitchen, I can rarely get beyond Heinz tomato soup from a can,' Wareing admits. 'We have this with bacon butties or sausage sandwiches.'
You can read the full interview here.
