Fay Maschler's week in food: from Fortnum & Mason to Dip & Flip in Tooting

The Evening Standard's restaurant critic details the culinary highlights of her week

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Spiced as if for Christmas: Lokma, doughnuts filled with chicken liver parfait, at Le Bab

Fay Maschler20 January 2016

1. After catching the final day of Goya portraits at the National Gallery, boned shoulder of lamb for supper bought at Fortnum & Mason, supplied by the estimable Daphne Tilley.

2. “This is the Made in Chelsea of restaurants,” said my perceptive chum at Le Bab Kingly Court, where we shared lokma, doughnuts filled with chicken liver parfait spiced as if for Christmas.

3. Boned thighs of organic chicken for a speedy dinner, in creamy sauce with tarragon — a classic combo for a good reason.

4. Salad of kale, beetroot, quinoa, citrus and pumpkin seeds at Bond & Brook in Fenwick, the restaurant I helped create. Still looking stylish but the kitchen needs to pull its Falke socks up.

5. Gravy makes the world go around, the world go around — never more so than at the launch of the third Dip & Flip in Tooting.