Brooklands by Claude Bosi

On the eighth floor of The Peninsula London, Brooklands by Claude Bosi occupies a position that feels genuinely airborne. The restaurant takes its name and its entire visual language from the legendary Surrey racetrack — Britain's first purpose-built motor racing circuit and the cradle of Concorde — and the conceit is worked out with unusual rigour. A 13.6-metre scale model of the aircraft is suspended from a ceiling of ribbed sycamore that evokes the fuselage itself; below, a deep-blue Taiping carpet charts the constellations visible from Concorde's cruising altitude. The Pierre Paulin chairs circle tables inspired by Rolls-Royce rotary blades. Chef Director Claude Bosi, two Michelin stars, leads a kitchen that turns the finest British produce into tasting menus of five or seven courses — Lake District lamb, Cornish seafood — using a classical French hand.

The bar runs along the north side of the floor in a separate, slower register. Its latticed ceiling, deep red and metallic, is drawn from a 1930s twin-engine Vickers Wellington bomber; the chandelier replicates the blades of a turbine jet engine. Leather Chesterfield sofas and carriage-style booths in cognac leather sit around the central bar, with floor-to-ceiling glass framing Wellington Arch and Hyde Park below. The outdoor terrace wraps the building's perimeter and is open through the warmer months, offering unimpeded views over Belgravia and towards Buckingham Palace.

Two private rooms handle smaller gatherings at the opposite ends of the venue. The Mach II dining room seats up to 22 in a minimalist space of sycamore panels, white oak floors, and panoramic windows. The Napier Railton is the bar's private enclosure, clad in burnished aluminium with brass hinges and copper rivets that recreate the bodywork of the 1933 race car of the same name; it seats 16 for cocktail receptions or dinner. The Delage Lounge is the venue's cigar and tasting room — a wood-panelled, amber-lit space housing 280 personal cigar lockers and a rare spirits programme curated by Master of Cigars Manu Harit.