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Karl Lagerfeld's Chanel haute couture is going up for auction.

In a nutshell: Around the corner from London’s Drury Lane, Hotel Amano in Covent Garden offers a pre-theatre sophistication with an encore of late-night decadence. Its location is hard to beat if you’re a culture vulture, with the West End and all the entertainment, shopping, drinking and dining it has to offer right on your doorstep. The neighbourhood Hotel Amano Covent Garden is tucked right behind the Theatre Royal Drury Lane, which means you’re also a stone’s throw from some of London’s cultural and historical heavyweights. Take a stroll along Embankment before ducking into Somerset House or the Courtauld to admire the latest art exhibitions. From there you can check out the Strand on your way to Trafalgar Square, taking your pick of any number of afternoon teas at the Ritz, the Savoy, the Langham or the Dorchester. Work up an appetite before an evening of dinner and the theatre with a walk around Hyde Park, perhaps stopping to admire Buckingham Palace on your way back. The vibe Despite being smack bang in the heart of London’s flashy, bustling West End, the Amano’s facade is surprisingly dignified. Without the guests walking in and out with their luggage, you could confuse the interior with the entrance of some ultra-exclusive spa. Impressive, yes, but it also feels as though designers Woods Bagot missed a trick, particularly given the hotel’s restaurant, Penelope, is based around the vibrant Israeli-Spanish heritage of Amano co-founder Ariel Schiff. Instead, rooms are business-like and modern, all grey walls and grey felt headboards, with dark wood accents and gold fixtures, along with unremarkable prints of moody women on the walls. For an extra injection of glitz, in the Goldy rooms you’re also treated to a freestanding gold bathtub; bath salts and oils are provided (though some bubble bath wouldn’t go amiss). The rooftop terrace and restaurant are more of the same – classy and elegant, yes, but somewhat lacking in character and originality. Service is mixed. While the reception desk is warm, helpful and efficient, the rooftop staff take some time to attend to a drink spillage, after not one but two requests for napkins. Yet the restaurant team are a delight, with maître d’ Paolo a warm and effusive personality who makes the experience of dining at Penelope feel like you’re visiting a friend’s home. Bed and bath The Hotel Amano has 141 rooms, including its five Goldy suites. Sizes range from “Cosy” to “Roomy Plus” – the former is certainly compact, but still comes with a queensize bed. All the other rooms, from “Comfy” to “Roomy”, have a king bed, coffee and tea station, and plenty of smart storage space. Bathrooms are kitted out with full-size toiletries, including a delightful exfoliating handwash from German brand Daluma. The floor-to-ceiling windows in the corner-set Goldy bedrooms are impressive, sure, but you have to edge around the bathtub in order to close the curtains (the window isn’t made from privacy glass, so unless you’re planning on flashing the cast of Frozen, we’d advise on doing so). Food and drink Penelope has potential to become the crown jewel of the Amano Covent Garden, perhaps after a touch of fine-tuning. Here, the dark and moody decor contributes to the decadent atmosphere set by much of the menu, put together by Shimon Peretz, head chef at Amano’s Mani restaurant in Berlin, and Penelope’s executive chef Fezile Ozalgan, formerly of Barboun, Shoreditch. Start with a pre-dinner cocktail – the intriguing Psichee with tequila, mezcal and squid ink, or the smoky, spicy Pasión de Malaga – before perusing the restaurant’s excellent wine selection. The small plates are a little hit and miss, but winners include the tuna ceviche and rough taboon bread served with green harissa, spicy yogurt and whipped cod’s roe. The main dishes of chicken shawarma with mujaddara and the hake with haricot beans are remarkably salty, which is a shame as both (small) portions are well-cooked. At £25 and £32 a pop, you’d expect a slightly more generous serving. We’re won over by the sinfully rich baklava cheesecake, with its crisp pastry soaked in honey syrup and generous scattering of pistachios. You can find more cheesecake on the rooftop bar menu, along with Israel-style meze, snacks, and mains including a Hereford sirloin, whole seabass and paella. The compact but inventive cocktail list, along with extensive wines, champagne and digestifs, is also available, while the staff are happy to whip up an off-menu (but classic) espresso martini. Breakfast is served in the same space as Penelope, with either a classic continental spread of pastries, breads, fresh fruit, yogurt and cheeses, or hot options including a brilliantly spicy shakshuka (a single egg, as opposed to the plural baked “eggs” advertised on the menu), buttermilk pancakes with figs and orange cream, or smashed avocado and poached eggs. Public areas If you’re looking for a hotel with built-in entertainment, you’re likely to be disappointed. The Amano Covent Garden doesn’t offer amenities outside of the rooftop bar and restaurant, so you’re out of luck if you prefer your hotels to include a spa or gym. But, with so much of London’s best bits on offer within walking distance, it’s hard to imagine you’d feel bored during your stay. Nuts and bolts Room count: 141 rooms including five “Goldy” suites. Freebies: Tea and coffee station, bottle of water. Wifi: Free. Disability access: Accessible rooms come with large wet rooms with benches, while the corridors and lifts can accommodate wheelchairs. Pet policy: Dogs are welcome, with a £10 per night fee per pet. Service animals are exempt from fees. Bottom line Best thing: The location, which is about as close to the action as you could want while still offering a quiet and peaceful atmosphere, and the glamour and fun of the restaurant. Worst thing: For the prices, the dinner menu needs a little work, while the decor could also use a rethink to make it feel more in-keeping with its excellent location. Perfect for: A sophisticated stay for well-heeled couples, or for those looking to be within easy reach of London’s culture while in town on business. Not right for: Families, or those who like to include a morning workout or spa treatment in their hotel stay. Instagram from: The rooftop terrace, either with the surprisingly real-looking floral arrangements in the background, or views towards the South Bank. Read more on best London hotel reviews Read More The best luxury hotels in London for a stylish city break The best spa hotels in London for pampering and indulgence Best boutique hotels in London 2022 How a corner of Whitehall became a playground for the super-rich The Landmark London review Where to watch this year’s Notting Hill Carnival

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“I love cheese, especially blue cheese, and I love fritters,” says Matt Tebbutt. The Saturday Kitchen chef – who has teamed up with ProCook – combines crispy parmesan fritters with Roquefort spinach for a decadent dish. Parmesan fritters with Roquefort spinach Serves: 4 Ingredients: Vegetable oil, for deep-frying 100ml full-fat milk 50g unsalted butter 100ml water 125g plain flour 1 tsp English mustard powder 2 medium free-range eggs 1 tsp chopped thyme leaves 280g parmesan, grated 200g baby spinach 3½ tbsp crème fraîche 3½ tbsp double cream 100g Roquefort cheese Pinch of freshly grated nutmeg Method: 1. Preheat the oil in a deep-fat fryer to 180C, or half-fill a deep, heavy-based pan with oil set over medium-high heat. The oil is hot enough when a small cube of bread dropped into the oil turns golden brown in 40-50 seconds (or you can test the temperature using a probe thermometer). 2. Put the milk, butter and water in a large saucepan and bring to the boil. As soon as it comes to the boil, add the flour and mustard and beat together with a wooden spoon or large whisk to make a thick paste. 3. Take off the heat and allow to cool slightly (if you don’t cool it the mixture may split). Gradually beat in the eggs, thyme and 200 grams of the grated Parmesan. 4. Use a dessertspoon to gently drop each fritter into the hot oil and cook until crisped up and golden. They will take four to five minutes in the fryer, turning frequently. Remove and drain on a plate lined with paper towels and keep warm. 5. Next, heat a large saucepan over a medium heat. Add the spinach and cook until wilted down, then add the crème fraîche, cream and Roquefort cheese and cook until the cheese is melted. Finish with the freshly grated nutmeg. 6. To serve, layer the spinach and cheese mixture onto a serving plate, top with the yummy fritters and sprinkle over the remaining grated Parmesan. Recipe from ‘Weekend’ by Matt Tebbutt (Quadrille, £22). Traditional fish soup Tebbutt shares his take on a traditional fish soup – full of mussels, cod, scallops and whatever seafood you fancy. Serves: 4 Ingredients: 1kg of mixed sea fish – on the bone if possible, but just fillets is fine. Any crab claws or shells or prawns in shell would be a great addition 1 white onion 1 head of garlic, broken into cloves 1 star anise 1 carrot ½ fennel bulb 3 sticks of celery 2 bay leaves 1 small bunch of thyme 125ml Noilly Prat 2 tbsp tomato purée 400g tin of plum tomatoes 1 pinch of saffron 1 bunch of tarragon For the toppings: 1kg of cleaned mussels in shell 50ml white wine or Noilly Prat 1 bay leaf and smashed garlic clove 1 small sea bass or grey mullet or other British sea fish 200g cod fillet 1 red mullet or gurnard (optional) 2 scallops Method: 1. Start by sweating the veg and aromatics (except the tarragon) in some oil for 15 to 20 minutes, until soft and starting to colour. 2. Add the fish and shells if using, bones and all to the pan and continue to cook for another 10 minutes or so before adding the tomato purée, saffron strands, vermouth or wine, and tomatoes. 3. Cook to a paste then barely cover with water and allow to simmer very gently for 30 minutes. 4. After this time, blitz briefly with a hand blender to get the most out of the fish, before draining in a colander and push as much liquid from the bones as possible. 5. Tip these bones away and now add the tarragon to the stock and boil to reduce. Skim off any fat as you go. Reduce to around half the volume. Taste and season accordingly. 6. Take a dry saucepan with a lid and put onto a high heat. Add the mussels, Noilly Prat, bay and garlic clove, immediately cover with a lid and shake the pan from time to time. 7. After two to three minutes, check all the mussels have opened. Remove from the heat. Tip into a sieve or colander. Allow to cool before picking the meat from the shells. Discard any that don’t open. 8. Now strain this liquor through a fine mesh sieve or chinois and tip into the reduced stock. 9. Fillet the rest of the fish and pan fry these and the scallops on one side, (depending on the thickness). Keep warm. 10. To serve, put some of the cooked fish into the bottom of a serving bowl, and ladle some of the fish soup over the top . 11. For the perfect finishing touch, add homemade croutons and rouille. Coconut bread and raspberry cream “This is more cake than bread, I’d say,” notes Tebbutt. Tebbutt adds: “It’s especially delicious toasted in a dry pan to crisp the edges a little. This works well as a stand-alone brunch treat or as a sweet snack at any time of the day.” Makes: 8-10 slices Ingredients: 370g plain flour 3 tbsp baking powder 1-2 tsp salt 160g caster sugar 80g desiccated coconut 300ml coconut milk 2 large free-range eggs, beaten 1 tsp vanilla extract 75g butter, melted and kept warm For the raspberry cream: 100g crème fraîche 100g mascarpone 1-2 tsp good-quality raspberry jam 150g raspberries, to serve Method: 1. Preheat the oven to 200C/180C fan/400F/gas mark 6. Line a 900g loaf tin approximately 24cm x 14cm with baking paper. 2. Mix together the flour, baking powder, salt, sugar and desiccated coconut in a mixing bowl. Combine the coconut milk, eggs, vanilla extract and melted butter in a jug, mix well, then slowly pour the liquid ingredients into the dry ingredients. Mix well between additions to form a smooth batter. 3. Pour the batter into the prepared loaf tin and bake for 45 minutes to one hour. Allow to cool a little on a wire rack before turning out and slicing. 4. To make the raspberry cream, beat the crème fraîche and the mascarpone in a bowl. Gently mix through a spoonful of the raspberry jam to give a ripple effect. 5. When you’re ready to eat, toast the bread in a dry pan, spread over a little jam and top with the raspberry cream and fresh raspberries. Recipe from ‘Weekend’ by Matt Tebbutt (Quadrille, £22). Matt Tebbutt’s ProCook Kitchen Favourites can be found instore and online at procook.co.uk. Read More From a £22 bag of pasta to £28 sandwich – why do they cost so much? How to host a dinner party for under £2 per portion Three authentic Thai recipes to try at home Move over Nando’s – how chicken restaurants became cool Long live British scran: Three classic dishes for autumn Four delicious ways to use up leftover pumpkin this Halloween

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