Café Royal has been a London institution for over 150 years and occupies one of London’s finest positions in Regent Street’s famous colonnaded Nash terrace, close to Piccadilly and on the borders of elegant Mayfair on one side and vibrant, creative Soho on the other.
Recently extensively refurbished, Café Royal is now an exclusive 5-star hotel with 160 suites and rooms and a choice of ten restaurants, bars and cafes – with additional facilities for private dining up to banquets for 200 people.
Famous throughout its existence for fine food and one of the world’s best wine cellars, Café Royal has served Loch Duart salmon by name since 2001 and we are extremely proud of that.
Today, Chef de Cuisine, Armand Sablon, has a very special dish on the menu, Ceviche of Loch Duart Salmon with fennel and soy dressing, spring onions and cresses. A former winner of the prestigious Roux Scholarship and well-known for his long associations with Michelin chefs Chris Galvin and Andre Garrett, Armand has revealed the secrets of his recipe and graciously allowed us into his kitchen to film its preparation.
Simply put, this dish brings out the best in the delicate, natural flavour of Loch Duart salmon we work so hard to achieve. See the video here, download the recipe and method here – and enjoy.
Best of all, treat yourself at Café Royal when you are next in Central London.
Our thanks to Armand and the management of Café Royal for a very special insight into one of London’s very special places.