10 Drinks, Foods, and Desserts to Sample in London

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Martini at Duke’s Bar

Duke’s Bar is internationally renowned for its martinis. Legend has it that Duke’s was the inspiration for James Bond’s ‘shaken, not stirred’ line, penned by frequent Duke’s visitor Ian Fleming. If you’re ever in the mood for a martini, this is the place to go.

Refined Madam at Good Godfrey’s

‘Refined’ is a fitting descriptor of this drink. Tanqueray No. TEN, rose liqueur, fresh lime juice, cardamom syrup, and lavender bitters make for a cocktail both elegant and delicious.

Smoked Eel Sandwich at Quo Vadis

The smoked eel sandwich is a unique British creation, with various iterations all over London. But it doesn’t get much better than what you’ll find at Quo Vadis. Creamy horseradish and pickled onions perfectly offset the umami-rich fish, and toasted sourdough adds texture.

Bone Marrow with Parsley Salad at St. John Smithfield Bar

St. John is world-famous: it’s consistently placed in Restaurant magazine’s top 50, and it’s Anthony Bourdain’s favorite restaurant in London. St. John specializes in ‘nose-to-tail eating’, and the bone marrow with parsley salad might just be their best offering yet. The marrow is soft, rich, and savory, and the fresh parsley complements it perfectly.

Fish and Chips at Poppies

Fish and Chips is about as British as it gets, and it doesn’t get much better than Poppies. With fish caught fresh daily in Billingsgate, Poppies lets diners choose between fried (or grilled!) cod, haddock, and mackerel. If you’re looking for a true fish ‘n chips experience, Poppies has you covered.

Gorgonzola Custard at 8 Hoxton Square

A gorgonzola custard is an experience. It’s hard to define, somewhere between a custard, crème brûlée, and soufflé. But 8 Hoxton Square gets it right, crafting a creamy dish with the right amount of cheese mixed through.

Duck & Waffle at Duck & Waffle

If a restaurant is named after a particular dish, you know that dish must be something special. Sure enough, the duck & waffle will make you wonder why you haven’t tried this combination before. It’s the perfect blend of sweet and savory.

Meat Fruit at Dinner by Heston Blumenthal

A signature classic, the Meat Fruit earned Dinner by Heston two Michelin stars. It looks like an orange, but don’t be fooled. The ‘peel’ is in fact mandarin jelly, coating an exquisite chicken liver and foie gras parfait. Served with specially-made sourdough bread, this iconic item is a must.

A Duffin at Bea’s of Bloomsbury

Watch out, Cronut, you’ve got competition. Continuing the trend of combining two already excellent treats, Bea’s cupcake shop merged a muffin with a Nutella and raspberry jam-filled donut. It’s a match made in dessert heaven.

Pistachio Soufflé at Koffmann’s in The Berkeley Hotel

If you’re looking for a soufflé to crush the competition, Koffmann’s has it all: flavor, structure, and height. As if that wasn’t enough, this nutty delight is served with a ball of house pistachio ice cream. If you like pistachio, or even just an exquisitely prepared soufflé, this is the dessert for you.

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Jim Bozzelli

With over 34 years of experience, Jim is fluent in the ins and outs of the meeting and event world. His tenacity and creativity as a strategist have ensured that incentive programs and corporate meetings are highly polished while simultaneously achieving big-picture goals and objectives. Before focusing exclusively on corporate events and incentive programs, he enjoyed over 10 years of success managing and directing national and international sales. During this time, he worked closely with hotels and convention bureaus. His expertise was recognized with rapid promotions along the way. Over 18 years ago he joined the Gavel International team where he works tirelessly with clients to make their events shine by analyzing data, setting goals, negotiating contracts, as well as setting and managing budgets. He is currently the Vice President of Gavel International.