THE TASTING MENU AT 1890 BY GORDON RAMSAY AT

I’m sat on a stool at the American Bar in The Savoy Hotel, in awe of their head bartender, Chelsie Bailey. Rewriting the stereotype for who you might imagine has the most famous bar job in the world, Chelsie brings a fresh explosion of youth and coolness to the delectable drinking space.

Imparting a plethora of cocktail tips (drink a non-alcoholic beer on the side of your cocktails if you want to reduce your alcohol intake; never buy sugar syrup – it’s so easy to make, with a 1:1 ratio of sugar and boiling water, and stir) her enthusiasm is infectious. After discussing my favourite flavour profiles, she serves me an Old Cuban and I have to say, it’s the most delicious cocktail I’ve ever tasted.

Chelsie continues the history making at The Savoy, only the second female to hold the iconic role here since Ada ‘Coley’ Coleman in the early-1900s, her knowledge fizzing about women in the industry.

The Savoy, of course, is renowned the world over. Its 267 rooms and suites offer up elegant Edwardian or art deco style, as well as a bed for the night.

The tasting menu at 1890 by Gordon Ramsay is up there with some of the best. Open only for dinner, t’s the tiniest restaurant I’ve ever eaten in, seating just 26 guests, and overlooks the glorious art deco entrance – ask for the table by the window and you can while away the evening people watching and spotting fancy cars.

Everything about the experience feels special, from my handbag being given its very own stool, to the first taste of Libertine – an English sparkling rosè that is only available to Gordon Ramsay, and the way you’re told what you’re eating as they bring it to the table –there are no menus to peruse and ruin the surprise.

Geometric designs stand out on lit up wall tiles and the copper ceiling is mesmerising, as spirographic patterns twist and turn in the dark, atmospheric lighting.

Named 1890 – the year the legendary French chef Georges Auguste Escoffier joined The Savoy and began creating his culinary legacy, the nine courses delight the senses in every way.

As we tuck into a smoked Cheddar gougère, which disappears the second it enters my mouth, the following contemporary fine dining courses do not disappoint. The Jerusalem artichoke royale with crisp artichoke skin and black truffle arrives in the most beautiful golden egg, and the winter flavours in the bean cassoulet consommé are to die for.

The Royal Windsor Park fallow deer is perfectly pink and paired divinely with a Torres Mas Plana Penedes juicy red wine, from Spain. The elevation of every dish is exquisite, and by the time the pre-dessert and dessert are gobbled up, you might just forget everything you’ve eaten before. The titles of Yorkshire rhubarb melba and hazelnut soufflè don’t come close to describing the heavenly flavours that make silence fall to our table, as we spoon up every last scraping.