If there weren’t already enough reasons – namely Helene Darroze’s restaurant and The Connaught Bar – to visit The Connaught Hotel, the arrival of the Jean-Georges eatery makes it an even more irresistible address in London’s Mayfair.

This all-hours informal dining room serves up some of French chef Jean-Georges Vongerichten’s classic and creative dishes. The menu showcases a selection of French and Asian flavours including tuna tartare on avocado with a spicy ginger sauce, fontina cheese and black truffle pizza and peach candy floss with red currant ginger juice and almond mousse.

The restaurant is found in the hotel’s glass conservatory. The room sparkles with light and colour, it feels like a special place to be eating, despite the casual and relaxed service. The sommelier chose us a deliciously unique wine to accompany our meal.

There is something for everyone on the lengthy menu, and if you’re feeling flash there is even a caviar section. We chose a few dishes from each list, it arrived looking and smelling delicious. There were a few obvious winners on the table… from the starters, the grilled octopus with smashed potatoes and paprika mayonnaise was sublime; an indulgent and smoky seafood plate of food with lots of creamy homemade mayonnaise and a touch of spice.

From the main courses, the Cornish lamb chops with crispy onions, mint puree and cucumber yoghurt was my favourite. The finest quality meat with fresh zingy herbs and a rich yoghurt sauce. If you can fit it in I also recommend ordering a pizza… the truffle pizza is luxurious and moreish, or go for the Mushroom pizza topped with three cheeses and a farm egg.

The desserts were rather more wacky than the rest of the menu. Iced milk with caramelised puffed rice, milk jam sorbet and milk foam was very pretty but wasn’t so exciting to eat and I found the whole dish too sweet. Peach Candy floss with red currant ginger juice, peach sorbet, almond mousse and fresh & roasted peach was a more enjoyable fruity palate-cleanser.

Jean-Georges is not cheap, with main courses around £30 and desserts at £12 each, but in the heart of Mayfair it is to be expected. On the whole this new eatery is a great addition to the culinary collection at The Connaught and I imagine it will become a favourite with those working and staying in the area.

More information and book a table at Jean-Georges here.

I have always loved the Le Creuset pots and pans. My parent’s vibrant orange casserole dish always came out for the big family meals, the perfect pot to cook any special dish in. It is testament to the quality of the products that my dad still uses his Le Creuset pot regularly today, decades since it’s arrival to the family kitchen.

Receiving my Le Creuset casserole dish felt like a momentous moment, and I was excited to get in the kitchen to start trying out recipes with it.

Le Creuset first began producing porcelain enamelled cast iron pots in 1925 from its foundry in Fresnoy le Grand, France. For almost 100 years, Le Creuset have been producing its world famous cast iron pots, along with an expansive range of multi-ply stainless steel, toughened non-stick, stoneware, and a collection of wine accessories. Used by leading chefs and keen cooks around the globe, Le Creuset cookware are built to last and offer outstanding performance for years and years.

Last week I tried creating a version of my dad’s simple sausage casserole in my new Le Creuset pot. It was the perfect vessel for this slow-cooked, comforting meal.

Ingredients (for 4):

8 good quality sausages

Tin of chopped tomatoes

1 onion

2 cloves of garlic

2 carrots

2 sticks of celery

1 pepper

Tin of chickpeas or butter beans

Bunch of herbs of your choice – I like parsley, thyme and a few bay leaves.

Glass of wine (white for lighter sauce, red for richer sauce dependant on your preference)

2 cups of vegetable or meat stock

Generous pinch of sea salt and black pepper

(Optional: add lardons or chorizo for a more meaty tasting casserole)

Method:

Finely chop the garlic and onion. Roughly dice all the other vegetables.

Add a splash of olive oil to your Le Creuset. Brown the onions and sausages.

Add in all other ingredients and leave to cook on a low heat for at least an hour. 

Season and serve with chopped fresh herbs.

I usually make a creamy nutmeg mash to accompany the casserole, and treat myself to a glass of red wine.

More information and see the whole range of Le Creuset products here.