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Scotch Corner (Knightsbridge)

AC with 0 elementsAreas of LondonDistricts of the City of WestminsterRoad junctions in LondonUse British English from December 2017
Knightsbridge Corner and Burberrys (geograph 3163534)
Knightsbridge Corner and Burberrys (geograph 3163534)

Scotch Corner is the road junction of Knightsbridge with the inceptive Brompton Road and Sloane Street. It is within the City of Westminster, facing the Royal Borough of Kensington and Chelsea. It was informally named after The Scotch House, clothing retail store which used to be on the western corner. Other landmarks in the vicinity within Westminster – which takes in the park – have included Bowater House, now replaced by One Hyde Park, and the Hyde Park Hotel across from Harvey Nichols department store in the Royal Borough of Kensington and Chelsea.

Excerpt from the Wikipedia article Scotch Corner (Knightsbridge) (License: CC BY-SA 3.0, Authors, Images).

Scotch Corner (Knightsbridge)
Knightsbridge, London Knightsbridge

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Wikipedia: Scotch Corner (Knightsbridge)Continue reading on Wikipedia

Geographical coordinates (GPS)

Latitude Longitude
N 51.50177 ° E -0.16057 °
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Address

Scotch House

Knightsbridge
SW1X 7LJ London, Knightsbridge
England, United Kingdom
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Knightsbridge Corner and Burberrys (geograph 3163534)
Knightsbridge Corner and Burberrys (geograph 3163534)
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Nearby Places

The Restaurant Marco Pierre White

The Restaurant Marco Pierre White, also known as The Restaurant, Restaurant Marco Pierre White and later Oak Room Marco Pierre White, was a restaurant run by chef proprietor Marco Pierre White. The restaurant was opened at the Hyde Park Hotel, London, on 14 September 1993. Following the move, the kitchen staff was more than doubled in number, and White used Pierre Koffmann's La Tante Claire as a template to pursue his third star. This was awarded in the 1995 Michelin guide. White then moved the restaurant to the Le Méridien Piccadilly Hotel, London, in 1997, taking on the listed Oak Room as the main dining room. He sought a further rating of five red forks and spoons in the guide, to gain the highest possible rating for the restaurant. It gained this award in the following guide. When White retired in December 1999, he gave back the Michelin stars, but under Robert Reid, The Restaurant won a single star again in the 2001 and 2002 editions of the guide before closing later that year. During the course of The Restaurant's two locations, White sought to develop the techniques used in the dishes and expand the range of food on offer. The space used at Harveys was inadequate for his plans, but with the Hyde Park Hotel location he was able to add elements which were braised or made confit. At the Oak Room, both chickens and lamb were cooked each day just for pressed juices with which to make sauces for other dishes. The Restaurant was critically acclaimed, with critics such as Michael Winner, A. A. Gill and Jonathan Meades praising the food served, as did Egon Ronay, who gave the restaurant a maximum three stars in his restaurant guide.