There were 40 restaurants represented at Taste of London, offering 3-4 dishes each, and I did my best to try as many dishes as possible.

The first dish was from Jason Atherton’s Pollen Street Social; avocado purée with crab and sweet corn mousse. Very nice, but the texture made it feel very heavy, so the small taster size portion was the perfect amount. I like that the dish seems simple, but still different. I mean, I would never dream of inventing sweet corn mousse.

Next up was La Gavroche‘s smoked salmon stuffed with ricotta and chives and served with a truffle sauce. Great produce, an easy dish to make but that truffle sauce just made it delicious.

The man behind La Gavroche; Michel Roux Jr, posed happily for photos. Here with a random girl.

One restaurant I was curious to try was Bar Boulud, from the team behind Daniel in NYC.

Their ‘hotdog’ with brioche bun, lamb merguez, sour cream, harissa and coriander was amazing and I can’t wait to sample more from their menu. This hotdog was also one of the most popular dishes at the festival.

Above is the spread that was available from Gordon Ramsay’s Savoy Grill.

I couldn’t resist the sirloin with mashed potatoes and café de Paris sauce. Pretty old school but delicious of course, although the steak was not the best I’ve ever had…

At Gordon Ramsay’s Maze I couldn’t resist this fun looking pudding;
pineapple and black pepper Bacardi slushy with raspberry jelly and vanilla yogurt. It was very refreshing and nice, although it didn’t seem that popular among others.

This pudding from Corner Room is amazing, and I have had it in the restaurant before. It is not supersweet and consists of many interesting elements; goat’s caramel, goat’s curd, crunchy biscuit, blueberries and shiso granita.

The last pudding was from Cinnamon Soho, Cinnamon Club’s newest edition. This mango and cardamom crème brulée was delicious with the little fruit salad on top although I did miss the caramelised sugar on top.

The festival offered lots of slowcooked meat and although I love it, I cook it al lot myself but it also feels more autumnal than summery, and I think that impacted the way I chose my sample dishes.