MANCHESTER
Michael Caines at Abode
If you caught Michelin-starred chef Michael Caines on Great British Menu, you'll know how keen he is on seasonal, regional produce. Expect pink-cooked pigeon, rhubarb jelly and purée and nursery puddings such as a very grown-up Arctic roll. The grazing menu offers bite-sized versions of full dishes, while the seven-course tasting menu is a treat. All served in a Grade II listed former cotton warehouse. Business-wise, the hotel has three meeting rooms with space for up to 95. Or go completely private with 'Fabulous on Fifth', an exclusive booking of the fifth floor's five penthouses, with exposed beams, high ceilings, tuck boxes filled with regional specialities, and art including works by Yoko Ono and David Hockney. abodehotels.co.uk
STOCKHOLM
Matsalen and Matbaren at Grand Hotel Stockholm
Mathias Dahlgren is in constant demand from visiting film crews wanting Swedish colour in
their footage. A passionately traditional cook, reindeer, herring and nettles are staples on his menus. Here, he runs the two Michelin-starred Matsalen and the one-starred Matbaren. The former seats 38 and offers velvet banquettes and acres of starched linen. The latter is more laid-back, with fresh produce on display. The hotel's suites have recently been remodelled to make more of the city views. A spa offers an impressive range of massage therapies and event facilities include cosy lounges, a gilded, chandelier-lit ballroom and an auditorium seating up to 215. mathiasdahlgren.com
ST PETERSBURG
Mix at W
Alain Ducasse was the first chef to hold three Michelin stars in three cities. Countless restaurant openings, books and a cookery school later, his empire has extended to Russia and the W hotel, which boasts a 24-hour concierge happy to provide anything from sports
kit to a helicopter charter. Ducasse is the first big name chef to open here, in a restaurant that's more stealth than shouty wealth. Dishes focus on local produce and include glammed up boiled eggs and pumpkin soup as well as an edited selection of Ducasse signature dishes. The W's events offering includes a a 'Wish Workshop' break-out session on subjects as diverse as cookery and yoga. wstpetersburg.com
LONDON
The Gilbert Scott at St Pancras Renaissance
This is Marcus Wareing's second venture (after his eponymous outpost at The Berkeley) since moving on from the Ramsay empire. The brasserie's name is in honour of the hotel's original architect. Unsurprisingly, given its location in London's most famously vast Gothic building, the restaurant's proportions are huge — a cathedral-like space with painted ceilings and gold-topped marble pillars. It's clubby in feel and very English, just like the food. Focusing on British classics, you might get pork with piccalilli or plums with custard ice cream. The meeting areas are just as impressive. Nine rooms have space for up to 550 and Hansom Hall, the largest, can hold up to 450. marriott.co.uk
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