Qype event planning 101: Check when the clocks for forward before scheduling events.

Yep, on Sunday, ten happy Qypers skipped to the art deco restaurant that is Bob Bob Ricard for a vodka tasting. The Sunday the clocks went forward. So really, according to our body clocks, we were drinking neat vodka at 11:30am. Never let it be said that Qypers can’t handle their drink. But we maybe should have checked the calendar first.

Luckily, we got to kick off the event with a rhubarb gin and tonic. I’ve had (more than) one of these before, and they’re one of my favourite drinks at BBR. In London, actually. Worth the trip to the bar alone.

We were met by the charming Ricard, who welcomed us and explained that vodka isn’t meant to be flavoured. It’s meant to be drunk as it is. It should cleanse the palate, rather than confuse. And to that end, probably shouldn’t be mixed with diet Coke either. We tried four different vodkas, each different, but all good quality. And boy could you taste the difference between them.

And then the food! Oh the food! I will try anything once. I will. Even if that means jellied ox tongue for breakfast. Which was actually a very good dish, even if it wasn’t something I’d have ordered. And I can’t imagine anyone ordering it for elevenses. Or salmon roe either. It’s a tough girl that can attempt roe for the first time that early in the day. But, you couldn’t help but want to try it. Every dish that landed on our table looked stunning. BBR do excellent food and know how to present it.

Once we’d got past the ‘experimental’ dishes, things really got going and there was a fight over scallops and black pudding, goats cheese and beef carpaccio. Goats cheese was a clear winner. I only got to try one piece (own up, who ate the rest?) And here’s the thing: We forgot that we were drinking vodka. It’s not like we were knocking it back, but it’s meant to be sipped before a bite of food so you can really taste what you’re eating.

But our real love was the wonderful pelmeni dumpling dish. Warm, inviting, perfect comfort food (and they washed away any memories of the salmon roe as well). We could have easily tucked into a plate of these and spent the afternoon in sour cream heaven.

Now, the interesting part. The Stoli at the end of the meal. Most people regard Stoli quite highly, especially the premium brand we were drinking. You see, it’s been twice distilled. But that’s rubbish. Vodka in Russia goes through a much more rigorous distilling process than that. And we tried it, and you could taste how rough it was. No smooth taste, not a tickle down the back of the throat. No warm fuzzy feeling. Faces were pulled. Not fun. So another round of the Kaufmann vintage was in order. That was the clear winner of the afternoon.

We were meant to have a Sunday Roast, but after munching all the tasty treats, we were pretty full. So, instead we skipped to dessert. Hurrah! Souffles, chocolate fondants, cheeses and a heavenly sea salt caramel ice cream were all sampled. With more vodka. And another rhubarb gin and tonic, just for good measure.

Bob Bob Ricard’s private room is a perfect venue. The staff were friendly and nothing was too much trouble. The best thing about the private room is that is doesn’t feel shut away from the restaurant. You feel part of it. And the simple art deco touches make for a very exciting meal indeed. Go now, and make sure you sample the vodka and dumplings.

Bob Bob Ricard can be found at number 1, Upper St Jame Street. Want to see more photos? Check them out here. Want to come to our next event? Then make sure you check out the forum. Huge thanks to Ricard and the staff at BBR for being wonderful. We’ll be back.