If you have been following us for a while, you’ll know that we believe in romance. We love the magic it brings to our daily lives. Not only does it keep us warm and fuzzy, especially now during winter in the UK where we are in a third lockdown; it also inspires us. We feel inspired to cherish the magic of love and to look for its reminders everywhere we can. Usually for Valentine’s Day we would organise a romantic getaway, either in London or somewhere abroad. That getaway would most definitely involve a visit to a Michelin star restaurant. Wherever we went, and whatever we did, we tried to “enhance the romance” if you like.
The Fable Tree is a Christmas themed menu and experience put together by celebrity British chef Heston Blumenthal. Like his other experience menus, The Fable Tree focuses on a journey; the journey of a seed as it grows into a Christmas tree and all the associated days and activities around that.
The Fable Tree experience is almost like attending an immersive theatre performance. The main difference being that you digest the elements presented in front of you. The experience has three main parts: The life and purpose of the Fable Tree, Christmas Day Dinner and Boxing Day.
The Fat Duck often needs no introduction. Ranked number 1 in the World’s 50 Best Restaurants list in 2005, it is one of a handful of three Michelin star restaurants in the UK and is situated in the charming country town of Bray in Berkshire, England. It is run by Heston Blumenthal, the celebrity chef known for marrying the culinary arts with science and a flair for the dramatic. The Fat Duck reputation precedes itself for offering extraordinary culinary experiences in a theatrical setting.
In our previous article about fine dining etiquette, we covered some of the basics for people who enter the world of fine dining for the first time. Today I want to cover the intimidating and oftentimes, controversial area around splitting the bill. When done smoothly, it feels good and comfortable. However if done incorrectly it may be a rather stressful experience. Not only can it shed a negative light on the whole dining experience, it may also sour the relationship between the diners going forward.
How do we ensure that the bill is split correctly and fairly? There are a few ways of doing it, and which method you choose depends on the situation and the people dining. To help us navigate this subject, we have turned to etiquette expert Bonnie Tsai of Beyond Etiquette to provide some tips and advice on this.
During our lifetimes, we experience any number of firsts. First time walking, first day of school, first girl/boyfriend, first car. Sometimes these things just happen, yet other times they are momentous and possibly a little bit intimidating. Once such first that often sets the butterflies in the belly fluttering is entering the world of fine dining.
My journey to discovering the value of luxury was a very personal one, and one that started quite late in my life. Coming from a typical middle class suburban background, I was one of the first in my extended family to attend University. Soon after I found myself in the job market sitting at a desk with a computer collecting a pay cheque each month.
Having disposable income for the first time in my life, I did what any 20-something would do – I spent it. Finally I could buy what I thought were the finer things in life (new clothes, a new computer, a car that didn’t break down all the time) and I could also afford to go out more. Suddenly a night out wasn’t about going to the trashiest place in town because they had a two for one offer, but instead it was going to nicer venues and discovering that alcoholic drinks could be enjoyed and appreciated, not just consumed.