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• We didn't even have to leave the hotel for dinner, as Martin Wishart has his own restaurant, The Honours in the Malmaison's basement.
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• Curiosity got the better of us and we could resist ordering some gin fizz oysters. The citrusy gin worked really well with the saltiness of the oysters and it was a perfectly refreshing kick to the start for the meal.
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• I ordered risotto which was spiced with saffron and Tom had sea bass in a delicious creamy broth.
• For dessert, I tucked into creme brulee while Tom had a chocolate pudding.
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• We ended our evening with cocktails in hotel bar, decorated in a laid-back hipster style with neon lights and trendy art.
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