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| | Travel | High Holborn, London |
 | | One day it was a building site on a rather undistinguished stretch of the rather undistinguished High Holborn, the next there it was, open and ready for business. |
 | | I had, in fact, already eaten in High Holborn the week before - the week it opened, in fact - which is not my usual practice. |
 | | On that occasion, I had a salad of pigs' trotters and new potatoes with sauce gribiche and then smoked fillet of whiting (or "merlan", as the menu insists on calling it) with bubble and squeak, poached egg and hollandaise sauce, followed by a carpaccio of pineapple with coconut sorbet. |
| travel.guardian.co.uk /print/0,3858,4058037-111573,00.html (631 words) |
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