#claridge's

Credit: Claridge’s

Posted on deuxmoi on Feb 20 2022. Stories from any day between Feb 12-20.

Claridge’s | © Richard Haughton | Financial Times

We make a few flavoured butters for our sandwiches, such as mustard and redcurrant butter. We process cubed butter in the food processor until almost whipped but not quite. We then transfer it to a stand mixer fitted with a paddle attachement, add a little warmed/softened redcurrant jelly and some freshly toasted mustard seeds, and mix until incorporated. The butter will keep for up to 1 month refrigerated. I should state that we're starting with the best base, the handmade butter of Patrik Johansson and Maria Håkansson at Buttervikings. They use an acient Swedish method of butter-making and it was durig the Noma pop-up in 2012 that I was first introduced to them. They have since moved to the Isle of Wight and we are deighted to have them closer.

Claridge's 2017 Christmas tree. NOPE. This will never be a thing. Not for me.

Lady Satinbum meets her fellow ladies for tea at Claridge's, to discuss the latest fashion in hats.

Inside The London Hotel For The Super Rich | Inside Claridges | Up Close

Claridge’s | © Richard Haughton | Financial Times