Wander Thoughts

As one of the oldest restaurants in London, Wiltons has experienced centuries of culinary developments. Originating as an unassuming oyster bar in the 18th century, it has grown into a quintessential British institution, pleasing the tastes of royalty, politicians, and literary icons.

Established in 1742, this culinary establishment has observed centuries of history evolve, catering to royalty, politicians, and celebrities throughout its distinguished past.

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Humble origins

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Inside, the restaurant is built on a foundation of elegant Georgian architecture, characterized by the soaring ceilings, intricate mouldings, and gentle arches that evoke a sense of grandeur. Alongside antique furnishings such as plush velvet banquettes and small intimate nooks, this creates a refined and exclusive ambiance for each guest.

On the menu

The restaurant highlights its culinary expertise through its exceptional seafood offerings. The unique spotlight falls on the Dover sole, a dish of elegance, carefully crafted by expert chefs who meticulously uphold traditional cooking methods to guarantee that the delicate essence of the fish takes centre stage.

A popular choice is the century-old classic, served with its traditional garnish. Another favorite is the bone-in turbot, which can be prepared by delicate poaching or grilling. Consistently praised by our guests, it often receives the highest accolades from its diners as the best turbot they have ever had.

Spotted at the table

As a renowned haven for traditional English cuisine, Wilton's rich past has also been associated with the British royal family. Its prestigious reputation has been influenced by its long history of hosting distinguished guests, such as King George IV and Queen Victoria, who have frequently dined there, thereby enhancing its standing as a favourite dining destination among the British nobility.

Throughout its history, Wilton's has welcomed a diverse range of notable public figures. Guests such as Winston Churchill, Oscar Wilde, and Charles Dickens are just a few examples of those who have dined there. The restaurant's discreet service and intimate atmosphere have made it a preferred choice among those seeking a sophisticated and exclusive dining experience within the city.

Wiltons Restaurant

55 Jermyn Street

London SW1Y 6LX

wiltons.co.uk

Prehistoric flying reptiles primarily subsisted on a diet consisting of small fish and squid, according to the latest scientific findings.

Researcher Dr. Roy Smith said that stomach contents found in fossils were the "smoking gun" evidence for their diets.

The findings were made by researchers from London's University of Portsmouth and the State Natural History Museum in Stuttgart, Germany, and were published in the Journal of Vertebrate Paleontology.

Pterosaurs lived approximately 182 million years ago, and had wingspans of up to 12 meters (39 feet).

The research team examined the fossilised contents of the stomachs of the two pterosaur species, dorygnathus and campylognathoides.

They resided during the early Jurassic epoch and were unearthed in the southwestern region of present-day Germany.

Research uncovered that dorygnathus had consumed small fish as its most recent meal, whereas campylognathoides fed on ancient squid.

Professor Smith from Portsmouth University's School of Environment and Life Sciences stated: "It is extremely unusual to discover 180 million-year-old pterosaurs preserved with their digestive contents, and this finding represents 'smoking gun' proof of the eating habits of these animals.

This discovery provides an exceptional and captivating insight into the habits of these ancient beings, which reveals information about their diet, the environments they inhabited, and their ecological surroundings millions of years ago.

Dr. Samuel Cooper, from the University of Portsmouth, said the stomach contents showed scientists "how the animals interacted with each other".

He added: "For myself, this evidence of squid remains in the stomach of Campylognathoides is therefore particularly interesting.

Up to now, we used to believe it fed on fish, much like dorygnathus did, in which we found tiny fish bones as stomach contents.

The fact that these two pterosaur species consumed distinct prey suggests they were likely adapted for different dietary preferences.

This enabled Dorygnathus and Campylognathoides to inhabit the same territory simultaneously without marked competition for sustenance between the two species.

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When pondering traditional Portuguese delicacies, your mind might first wander to signature Portuguese dishes like bacalhau, sweet indulgences such as pastéis de nata, or rich Port wine. However, you might be surprised to learn that Portugal also boasts a diverse selection of cheeses that are well worth exploring. Here are our six picks for you to try.

Made with the milk of cows, sheep, and goats from different regions of the country and often crafted by hand for generations, there's a new, delicious experience waiting for you in Portugal!

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6 Must-Try Portuguese Cheeses for Your Next Visit to Portugal

Serra da Estrela cheese

Serra da Estrela (central Portugal)

sheep’s milk cheese

variety.

Queijo de Azeitão

Azeitão (near Lisbon)

sheep’s milk cheese

Also often compared to Serra da Estrela, Queijo de Azeitão is a smaller cheese with a slightly more intense, salty taste, accompanied by subtle herbaceous nuances. It possesses a semi-soft texture that turns creamy when well aged and features numerous small holes scattered throughout.

Queijo de São Jorge

The island of São Jorge, Azores.

cow’s milk cheese

century.

Nisa

Alentejo (south-east Portugal)

sheep’s milk cheese

Consumed when fresh or slightly dry, nisa has a firm, off-white or creamy appearance, a tender skin that dries out over time, and a distinct, occasionally spicy flavor with hints of a grassy undertone. It can be acquired in either a smaller or larger size, including those weighing over a kilogram.

Serpa

Alentejo

sheep's milk cheese

This is a popular cheese from Portugal that really adds a zing to your taste buds! Queijo Serpa, which is typically produced using a traditional method between February and June, has an extremely robust flavour matured over a 24-month period. During this time, the cheese receives regular brushings with olive oil infused with sweet paprika, resulting in its distinctive dark yellow hue.

Rabaçal

central Portugal, near Coimbra

goat's milk cheese, or blended (sheep and goat)

Originating from a combination of goat's milk or goat's and sheep's milk, this aged, hard or semi-hard cheese reaches its best between April and May. Characterized by its distinct, slightly herbal flavor, it is renowned for this unique taste. This distinct taste can be attributed to the wild grass that goats and sheep graze on, which is similar to wild thyme, giving the cheese its distinctive aroma.

This town has been named as the best small town in America for people who enjoy food and wine.

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The row of houses and hotels along the Pacific Coast Highway, located just a short distance inland, tend to be frequently overlooked by tourists, with a relatively small population of approximately 275 residents.

To discover the top small towns for food and wine in the US, Travel + Leisure focused solely on communities with populations under 25,000 residents.

This setting is notable for its superior dining options and its location in an area famous for producing excellent wine.

In order to be mentioned in the ranking, a town must 'excel in its category and provide a variety of activities, accommodations, and a timely reason to visit - for example, the opening of a significant new festival, hotel, restaurant, attraction, or tourism project,' according to Travel + Leisure.

With a population of less than 300 residents, Elk proudly hosts a Michelin-starred eatery.

The Harbor House Inn, which boasts two Michelin stars, is a 20-seat eatery which serves 'a coastal-cuisine focused tasting menu,' according to its website.

The prestigious Michelin Guide praises the culinary approach as exceptionally innovative.

This restaurant showcases chef Matthew Kammerer's creative approach to using locally sourced and foraged ingredients, giving unique treatment not only to items like sea urchin but also to more everyday finds such as seaweed from the nearby coastline and lace lichen from nearby trees.

The Elk area is also home to the newly reopened Sacred Rock Inn, featuring unobstructed views of the Pacific coastline.

The hotel features two dining establishments - Greenwood Restaurant, which describes itself as 'approachable fine dining,' and Elk House, a casual dining option serving pub-style cuisine amidst a historic setting.

The former features a wine list infused with local varieties, as noted by Travel + Leisure, whereas the latter boasts a beer selection that encompasses brews from nearby Point Arena and Boonville.

The Elk Cove Inn also features Sibo Restaurant, which boasts a unique French cuisine flair.

When it comes to wine, Elk has its own wineries, and is conveniently situated just a half hour away from its neighbor, Anderson Valley, which boasts extensive vineyards.

The wineries of Anderson Valley are renowned for producing sparkling wines and featuring Alsatian grape varieties.

'Unlike several wine regions that have become overly crowded with tourists, the wine experience in Elk and Anderson Valley still offers a welcoming and personal touch for visitors,' according to Travel + Leisure.

'Many wineries are independently owned, and some still retain a dining component, such as the handcrafted cheeses that accompany Pennyroyal Farm's vineyard wines.'

To experience the local wines, travelers simply have to drive for 10 minutes from Elk to the Drew Winery, situated on a former apple orchard.

The family-owned business is recognized for its pinot noir and chardonnay, in addition to organic-certified, locally-grown farm food.