Food for Thoughts: Robert Jenkins, former FPC member, at the Reform Club

Robert Jenkins chose the venue and your columnist greedily accepted. Though not exactly on the bucket list, the thought of eating Reform Club chops in the place they were first served was enough of a draw. This meaty treat of lamb coated with breadcrumbs, parsley and chopped ham, was created by the club’s first chef, Alexis Soyer. He was the Gordon Ramsey of his day, without the expletives.