Fermented strawberries and lacto-fermented Jerusalem artichokes – executive chef Steve Lancaster takes a bold approach at his first restaurant Poise, an intimate space where he reinterprets European classics using Nordic fermentation techniques.

Architecture, design, comfort, hospitality and service. These are the pillars of a fabulous hotel, and this year, The Lanesborough shows just what it takes to become Hotel of the Year, rising to the top.