We pulled back the curtain stepped over the hopscotch and checked in at the front of house. As we waited for someone to collect us I sat and admired the art. This was the first time I had visited sketch its such a fascinating place with so much art to get lost in. The red rope was pulled back and we were shown up stairs. We passed the toilets, which I must say are by far the most glamorous toilets that I have ever seen! Wow!
We climbed the stairs “have you been here before” “no”we replied then the double doors swung open and an amazing world opened up in front of our eyes. What an entrance! I almost expected to walk into moulin rouge. It was like the moment Willy Wonka opened the door to his magical room where everything was edible.
We were dining in the lecture room and library, the room is absolutely beautiful. Gorgeous reds and golds with sunlight pouring in through the window. We took our seats and I gazed around the room absorbing the beauty of it.
My husband had spotted chef Pierre Gagnaire, he was sat behind a wall scribbling away. Being that the world famous head chef was here today we were anticipating great things. As the dinners began to fill the room the chef made his way to the kitchen.
To start we had a glass of Sanger champagne and the trolley was parked behind me, great photo opp!
The canapés were presented, and actually took up the whole table!
A dirty martini, hummous, foie gras and chocolate, squid ink sticks in olive oil and cheesy bites ( I couldn’t remember all the correct descriptions). We were really excited, these were just the canapés!
We were going to the theatre this afternoon so we ate from the a la carte menu as we knew we didn’t have time for a tasting menu.
Onto the starters.
I chose the langoustine addressed five ways and my husband choose a starter titled winter.
Foie gras ice cream with tandoori Duck consommé and turnips
As weird as it may sound, probably not if you’re a foodie, foie gras ice cream works because of its creamy texture, another thing I have learnt about foie gras is that it works great with sweet dessert wines too.
Flash smoked root vegetable cocotte, red beetroot jus with walnut oil Jurusalem artichoke consommé with black winter truffle
This dish was presented to him in a huge cassoulet/ BBQ type pot, the lid was taken off and the smoke rose out, this wasn’t put on the table, the dishes were prepared on a trolley parked in front of our table. In my opinion anything with truffle tastes amazing
Marinated artichokes lardo di colonnata red cabbage cubes
Sea urchin royale grilled hand dived scallops
Pan fried langoustines with terre de sienne green put lentils apple enoki mushrooms
Langoustine mousse perfumed with manzanilla
Langoustines marinated in a shell jus and grilled a la plancha crunchy daikon
Langoustines slightly smoked carpaccio olive oil redcurrant coriander beeHot langoustines consommé horseradish Chantilly
I loved the way this was presented a bottle of beer was opened and drizzled onto the carpaccio, a very pretty dish.
Plate after plate after plate were placed onto the table. There were so many plates of food that the starters were actual served in two halves, like a football match.
I love langoustines so I was in my absolute element with all these dishes.
My husband was pleased with his choice too, he loves anything with foie gras and is a big fan of scallops.
The food was exciting and we felt like royalty at a banquet being presented with all these plates of delicious food.
Between courses I wanted a toilet break. I was more desperate to see the actual toilet rather than use it. I opened the door and walked through a curtain of crystal beads.
There was unusual carousel/music box type music playing, the room was black and spider webs were studded onto the walls in crystals. The toilet roll was sat on a crystal swing.
These toilets were insane! I think sketch is famous for it’s quirky toilets, ive seen so many pictures of the pod toilets, but these were something else! I took a few pics then made my way back up to the table.
For the main I chose suckling lamb, hubby chose organic pork.
Chef had requested my husbands piece of pork was brought out for my husband to witness before it was carved, then it was taken back to the kitchen.
Pan fried rack of pork with sage Red cabbage marmalade with prunes
Black pudding ravioli fondue of romain salad
Pigs ear celeriac salsify black garlic
Piece of suckling lamb roasted then sliced with oregano Raw and braised endives tamarind jus
Organic spelt crispy lamb sweetbreads golden raisin saffron
Braised shoulder a l orientale with dates served chilled
The food was amazing, this is a two michelin star restaurant, which is very obvious but personally I think it deserves a third. I’ve been to all the three stars in the UK and I think this is up there with them. But hey I’m not an inspector, but what a cool job though!
We unfortunately had to dash off so didn’t have time for desserts, we were devastated about this. But the silver lining was we had the incredible honour and privilege of meeting chef Pierre Gagnaire. He signed our menu and drew a smiley face sunshine, he also took us into the kitchen for a picture.
What a lovely lovely man he is. My husband and I have quite a collection of signed menus and chef pictures now, we’re a bit geeky, like autograph hunters.
So we went to the theatre, the show was ok, although the theatrics in the restaurant were more impressive to be honest. Coincidentally we saw Charlie and the chocolate factory. It was meant to be a pre theatre meal before an amazing show but turned out to be an anticlimax due to the orgasmic experience at Sketch. This restaurant has had such an impact on me I was desperate to return even before I had left. I want to come back for a table full of desserts, explore all the other rooms and of course get a picture of the toilet pods. I will be back….. Hopefully very soon!