For our dedicated dining specialists, no meal is complete without a decadent dessert, so they have compiled a list of the very best final courses in the capital. Read on for inspiration and – as the proof of the pudding is in the eating – let us make you a reservation so you can cast your own verdict.
1 Upper James Street, Soho
The mother of all chocolate bombes, this majestic golden orb gives way to a filling of brownie, meringue and mousse when piping hot chocolate is poured over the top. It’s a fitting ending to a meal that begins with a 20g selection of Siberian sturgeon caviar. Cosy up in one of the Orient Express-style booths and don’t forgot to press the button for instant champagne refills. Pictured
Mandarin Oriental Hyde Park, Knightsbridge
Dating back to 1810, this festive classic might just be the most glorious recipe that Heston has revived at his two-Michelin-starred London flagship, which – with contenders like the much-lauded medieval meat fruit – is quite a statement to make. Caramelised pineapple is prepped on the complex rotisserie system and served alongside the buttery brioche dowsed in brandy.
Heron Tower, the City
If you usually feel short-changed when your dining partner ogles your pudding and requests an extra spoon, you may actually be grateful for the help when tucking into this colossal Cuban comfort food. Think French toast slathered in syrup and given a second round in the fryer, topped with candied apple slices and a dollop of cinnamon ice cream.
35 Spital Square, the City
Almost as big a culinary legend as its creators Jeff and Chris Galvin, this French fine dining feat should be on every serious foodie’s must-try list. Inspired by the brothers’ grandmother, who used to bake with the apples from her garden, the generously sized dessert is best enjoyed with a serving of Normandy crème fraîche, not to mention a glass of Pedro Ximénez sherry.
The Beaumont Hotel, Mayfair
The king – or rather Corbin and King – of frozen desserts, this bespoke ice cream creation will have you returning to the restaurant duo’s art deco dining room time and again to try different flavour combinations. Choose from six different kinds of ice cream, six toppings – including marshmallow and peanut brittle – and six sauces by ticking the boxes on your order form.
The Shard, London Bridge
A thin slice of tart that packs a punch, this delightfully nutty creation is the answer for those who crave the taste of a New York-style dessert without the overwhelming portion size. The caramelised pecan topping and biscuit base add texture to the smooth chocolate set in-between, while the bourbon ice cream provides a boozy kick.
48 Newman Street, Fitzrovia
Given its immense popularity in the South Pacific, there is little wonder that London’s finest producer of this summery special is Australian chef Matt Robinson, who tops the light and fluffy meringue with strawberries, raspberries and lemon curd. Order it to share between two so you can also sample a couple of Mrs Robinson’s lamingtons – mini chocolate squares of sponge cake rolled in desiccated coconut.
3 Yeoman’s Row
Taking inspiration from an old-school after-dinner treat which the restaurant refrains from naming for legal reasons – Google the dessert’s title and you’ll soon see the humour behind it – this fusion of chocolate and hazelnut is the stuff of heavenly food comas. Thankfully, there’s also some redemption to be had in the indulgence, since a cut of the proceeds goes towards charity.
23 Conduit Street, Mayfair
An unlikely match at first glance, Italy meets Japan in this green tea masterpiece at multi-Michelin-starred chef Yoshihiro Murata’s slick restaurant. The familiar creamy, silken texture is given a sophisticated edge with the infusion of the tea, and it’s attractively garnished with fresh raspberries and edible flowers. Suggested drinks pairings include a Hungarian dessert wine or a rare 12-year-old Japanese whisky.
53 Park Lane, Mayfair
A notoriously difficult dessert to master, it’s wise to save your sweet soufflé order for a special occasion when you can head to Alain Ducasse’s London institution and place its preparation in the safe hands of pastry chef Angelo Ercolano. As the soft outside melts away to reveal a subtly nutty filling, it’s a pleasingly light and refreshing end to an outstanding meal.
Last updated on 2 August 2016