Travel

Chef and restaurateur Seamus Mullen famously cured himself of rheumatoid arthritis by changing his diet and eating anti-inflammatory, seasonal foods: He wrote a book about it, Hero Food that we interviewed him about for goop. In New York, he’s part of the vanguard that’s transforming restaurant cuisine, making it as delicious as it is good for you. And now, he’s hopped across the Atlantic and landed at the new Mondrian in London, bringing his unique brand of seasonal to the city for the first time. And, while guests devour his brand of Spanish/Mediterranean/Moroccan/deliciousness—think house-made ricotta, wild salmon crudo, lamb meatballs, oven-roasted flatbreads, and the like—they do so in a beautiful, Tom Dixon-designed space that overlooks the Thames.

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