Fine Dining Chauffeur Service

Nothing about dinner at this level is quick. Order a tasting menu with a paired flight and you are looking at three or four hours, eight or ten courses, all of it built to be taken slowly. Wine here is no garnish; it is half the reason the kitchen wrote the menu that way. Country restaurants with rooms then add an hour of driving at either end, usually along unlit lanes.

If there is a clearer case for a chauffeur, we have not met it. Nobody at the table gets nominated. Nobody watches their glass. Nobody spends the final course quietly thinking about the car. Then in Mayfair, Marylebone and Chelsea there is the small matter of parking, which at eight in the evening is one sort of problem and at eleven quite another. Your chauffeur waits close by and reaches the door within a minute or two of your message.

Take a restaurant an hour or two out of London, somewhere in the Cotswolds, Oxfordshire, Berkshire or the Kent and Sussex countryside, and the return leg becomes the entire argument. Dark lanes after a long dinner are precisely the drive nobody wants. Book collection as a window instead of a time, since kitchens do not run to the minute and nor should you. Staying the night? We simply come back the following morning.

Two of you? An S-Class or a Rolls-Royce Ghost is the natural choice, quiet enough for the conversation to carry on from the table. Six going out together fit a V-Class, which also gives you one arrival and one departure instead of a scattering of taxis. On a rural drive in poor weather, a Range Rover Autobiography makes those lanes considerably less tiring.