Delicious No. 4
Enjoy a generous helping of news, tips and recipes with our seasonal round-up of all things food and drink at Dorchester Collection.
Finest foodie locations
From delightful gelaterias and colourful food markets, to outstanding Michelin-starred restaurants and wonderful wines, discover where to sample the finest regional produce and authentic local dishes in our round up of gastronomic highlights.
Meet The Chefs
Our chefs each bring something unique to the kitchen, guaranteeing a dining experience like no other. Discover which of them is known as the ‘Formula One of cooking’ and who started out as a pot-washer before gaining a Michelin star?
Hotel Eden’s executive chef, Fabio Ciervo, tells us of his great passion for the traditional Italian pasta dish, amatriciana. Here we share the recipe for his interpretation of this much-loved classic.
Spaghetti with octopus and garlic
The most talked about dish at Hotel Principe di Savoia is chef Buffolino’s signature octopus spaghetti. Bringing to mind the taste of the sea, it keeps diners coming back for more.
Great farm produce in LA
Los Angeles is packed with seasonal outdoor farmers’ markets where health-conscious Californians flock to find fresh flowers, organic leafy greens and delicious pastries. Shop among lauded chefs and local celebs at these must-visit farmers’ markets across Los Angeles.
Meet Tiffany Pascua
Pastry chefs don’t come more passionate about all things patisserie than Tiffany Pascua, our executive pastry chef at Hotel Bel-Air. Read about what she loves cooking and her must-try signature dish.
A love of Chablis
As head sommelier at Le Meurice, Gabriel Veissaire samples many wines. One favourite he returns to time and time again though is Chablis. Discover why this particular wine is so close to his heart.
Congratulations to The Dorchester’s executive chef, Mario Perera, who has been recognised for his creativity in this year’s Power List of The 50 Most Influential People in British Luxury. From growing up in Sri Lanka to meeting HM The Queen, here’s his exceptional story.
A wonderful blend of cream and chocolate, ganache creates a glossy finishing touch for sweet treats. It was originally created by accident when an apprentice spilt hot cream into a pan of melted chocolate and stirred it in to disguise his mistake.
Introducing Rémi Tessier
Exceptional quality and imperceptible detail are the cornerstones of Rémi Tessier’s design philosophy. Peaceful elegance is always his aim, and that’s exactly what you’ll find at our newly launched Jean Imbert au Plaza Athénée restaurant.
Foraging for wild food in Berkshire
Adam Smith, executive chef at Coworth Park, is passionate about foraging and reducing food waste. Here he gives us an insight to where he sources his produce, his favourite natural ingredients and how chefs can play a pivotal role in a more sustainable future.
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