Hide on Piccadilly. “They are going to prioritise eating out over other less experiential luxuries and will want a more premium experience.”Leonid Shutov, the owner of Bob Bob Ricard in Soho and the City, has replaced all of the restaurant’s tabletop ‘press for Champagne’ buttons with brass versions in anticipation of a fizz bonanza.
Shutov’s reservations book is bulging with notes about delayed anniversaries, 50th birthday celebrations and even repeat marriage proposals and he has doubled his orders of champagne (Krug and Dom Pérignon especially), truffles and caviar to meet the pent-up demand.
Expect to see more British seafood, too, as chefs support the ailing UK fishing industry. Chef Anthony Demetre is luxeing up his menus at Wild.
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