Tiara Times {Part Two}

The room Sarah and I shared in Claridge’s was wonderful, a beautiful marble en suite bathroom, large living space and the comfiest slippers imaginable

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plus some of the largest wardrobes you ever did see!

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Mom disappeared to get ready for the evening in peace (wise woman) while the rest of us got ready together

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As you can imagine the room was swiftly littered with lotions and potions, make up, brushes, clips, pins, sprays – you couldn’t swing a Mulberry without hitting at least ten “getting ready” necessities!

Some of us were slightly slower at the task than others…!

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But even so, we were all headed to Bob Bob Ricard powdered, preened and on time!

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If ever there was something you wanted to celebrate, Bob Bob Ricard is the place to do it in.

Upon arrival we were greeted warmly, our reservation was confirmed, coats checked and we were then swiftly escorted down the stairs, like Lucy standing at the wardrobe waiting for Narnia, we were all gathered together in front of a set of double doors waiting, suddenly they were thrown open and I was awash with excitement – yes – AWASH!

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We were being seated in the restaurants new Club Room which is cloaked in an exciting cast of reds and golds (in contrast with the restaurant’s decor upstairs which is blues and golds). It’s no wonder they’re booked out every weekend, the booths are quite spaced out around a quirky backgammon style floor, so that your neighbours are close enough to be seen, but not to be heard

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We stalked our way through the menu (it looks relatively small, but as everything sounds incredible it’s very difficult to choose!).

With no decisions made by anyone yet, we turned to cocktails – naturally

I began with what has (so I’m told) become my “signature” cocktail – a Cosmopolitan

and I’ll tell you right now, that is just fine by me!

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Outfit

Dress | Cardi | Heels

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Food was welcomed with open arms, we’d gone quite awhile without any, yet we had managed to maintain a pretty constant stream of bubbles throughout the day….somehow!

For my starter, I had the ‘Wafer-Thin Beetroot & Goat’s Cheese Salad with Broadbeans and Mint’, truly sumptuous, the beetroot added a little bit of sweetness to the soft goat’s cheese, which was served on a beautiful glass plate which sparkled under the dim lights

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Sarah went for ‘Crab Salad with Chili Avocado Mayonnaise served with Cherry Tomatoes and Herb Crostini’, again, sensational.

The serving sizes at Bob Bob Ricard are spot on, just enough to make you want more, but not so small that you’re saying “ah here now, where’s the rest of it?!”

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Claire-Louise enjoyed their ‘Stinking Bishop Cheese Soufflé, Twice baked, served on Chive Sabayon with Endive, Apple and Hazlenut sauce’ – not a scrap was left!

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While Vicky ordered the ‘Salmon Tartare, garnished with Cucumber, Fennel and Horseradish’ – I’m not sure I’d ever be brave enough to order anything “Tartare”, but as with everything else, reports were that it was delish! (how cute are the little fish?!)

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On the run up to an event like this you do tend to wonder “will they all get on?”, but I needn’t have worried, lucky for me they’re such a fantastic bunch, that even now, a week later, I’m getting texts from them telling me how amazing everyone else was and how they’re already looking forward to seeing the others again at the wedding! Joy!

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Bob Bob Ricards is famous for their “Press for Champagne” button which is placed at each booth. I couldn’t wait to push that all important button, but you see, the staff are so attentive that you barely have time to think about ordering something and they’re already over to you to see if they can help you with anything. On a couple of occasions I thought, “please just go away so I can press the button for you to come over with bubbles!”

I mean really, when have you EVER sat in a restaurant wishing they were a bit less attentive?! Madness!

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However I did finally get to do it and the thrill didn’t disappoint!

I loved their glassware too, very art deco / 1920’s. Everything was just so weighty and grand – and I don’t mean “grand” how myself and the rest of the Irish people mean it, I mean truly Grand, with a capital G and a ballgown thrown in for good measure!

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Soon we were onto mains, we tried the lot! ‘Crispy Suckling Pork Belly, on Red Cabbage and Apple Purée, served with Truffle Gravy’

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‘Cottage Pie’ and ‘Chicken, Mushroom & Champagne Pie’.

Is that not the most amazing top of a pie you’ve ever seen?

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‘Waldorf Salad, with Endive, Cellery, Apple, Grapes, Radish and Roquefort Cheese, served with Honey Dressing’ a tower of yumminess!

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‘Chateubriand For One, 28 day aged Aberdeenshire scotch Beef, served with Truffle Gravy’ *drool

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and ‘Crispy Baby Chicken, spatchcock corn-fed Chicken, roasted with Rosemary, Lemon and Garlic’ NOM!

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We got a few sides for the table, but my favourite was the ‘Crushed Peppered Sweet Corn’ which was absolutely massacred by everyone

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After we ate our fill – and then some – we turned our attentions to our favourite section of the menu

Dessert – YAY!

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For the feint of heart, perhaps turn away now

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That amazing concoction is ‘BBR Signature Chocolate Glory, chocolate Jivara mousse, chocolate Brownie, Berries and Passionfruit & Orange Jelly’

Get your tongue off the screen – you’re starting to look weird (I don’t blame you though, it was EXACTLY as good as it looks!)

Jess and I both got the ‘Eton Mess en Perle, made with Lime Meringue, Strawberry Sorbet, Raspberry, Marshmallows and Cream’

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Again, I just – FACEPLANT

It was the only sane thing to do really

Sarah ordered these little gems ‘Two Boozy Chocolate Truffles, 70% Valrhona chocolate and Glenfarclas 10 year Whisky’

I mean – Together?

FACEPLANT

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The sweeties at Bob Bob Ricard then surprised us all by bringing over a little Congratulations ice-cream cake – WITH A SPARKLER! (in contention for ‘best moment of the weekend’, yes I am aware that I’m a Magpie thank you!)

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We polished off our time at Bob Bob Ricard with various teas, coffees, Prosecco and more nattering than you could shake a stick at!

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But eventually it was time to move on and head into a night that was still very

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Very

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Young!

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Rxx

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6 thoughts on “Tiara Times {Part Two}

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