Resorts Magazine

The 190 Queen’s Gate restaurant represents a natural ex tension of this identit y. The culinar y offering by chef Frederick Forster is rooted in contemporar y British cuisine, with a focus on seasonalit y and clean, restrained presentation. Our selec tions included the Shared Orkney Scallop (Cucumber, Smoked Sausage, Ginger Emulsion) as a star ter, the delightful Herb Gnocchi & Butternut Squash Velouté (Girolles, Kale, Truffle, Crispy Sage) as a main course, and to finish, the Caramelised Pink Lady Apple Tar t (Butterscotch Sauce, Clotted Cream). The setting—elegant yet informal—encourages a relaxed experience, in keeping with the hotel ’s st yle, while the nearby Bar 190 completes the offering as a convivial space, more ak in to a living room than a traditional cocktail bar. The Gore London thus confirms itself as a hotel of strong charac ter, where historic architec ture, narrative décor, and dining come together seamlessly, offering an experience that favors identit y and a sense of place over ostentatious luxur y. CITY HOTEL | LONDON 32 R ESORTS M AGAZINE