Hotel cuisine: less than haute? | guardian.co.uk

Do you find there's a difference in atmosphere between a stand-alone restaurant and the dining room of a hotel? It has become commonplace for big name chefs looking for a costly central location to turn to the relative security of high profile hotels. This year we've had Dinner by Heston Blumenthal at the Mandarin Oriental (also home to Bar Boulud, launched late last year) with its clever fruity take on chicken liver parfait.