Colour me Cuckoo

It's always nice when a PR asks you to dinner. It's even better when once the two of you meet you get along like a house on fire - and then it's super fab when the restaurant of choice is one of London's hottest dining and clubbing locales. Last night: The Cuckoo Club.

Since opening in 2005 Cuckoo has set itself apart from other high-end clubs through its first class restaurant. Spread over two floors the upstairs 70-cover restaurant, undergoes a Cinderella-like transformation come midnight (or around half-eleven) when it joins with the bottom level turning into one of London's most exclusive nightclubs. Getting in without connections is harder than squeezing your tootsie into a glass slipper!

With its members including the likes of supermodels Elle Macpherson and Jemma Kidd, music legends Roger Taylor (Queen) and Jools Holland, designer Alice Temperley and a host of royal favourites, this is a club that knows how to party. Purple lighting, high ceilings and a music 'policy' of rock-chic, highly fashionable young things party-up on the dance floor sipping champagne and Grey Goose vodka.

Newly appointed Head Chef, Fernando Stovell (previously of the Michelin-starred The Capital and former Head European Pastry Chef for the Sultan of Oman) is fantastic and incredibly down-to-earth. Having spent years working in hospitality I am always impressed with chefs who are so obviously in love with their food.

Getting the very, very VIP treatment last night, Stovell designed a special version of his recently launched tasting menu. A white truffle-infused amuse bouche was followed by the largest freshly shucked Rossmore Native Oyster I've ever seen (accompanied by a cucumber moose, "to enhance its natural flavours," says Stovell, who personally served us a a number of the evening's dishes), pan-seared scallop with roast pumpkin and chorizo proceeded a tasty morsel of grilled halibut, then roasted Canon of Elwy Valley lamb and rosemary fondant potato with salsa verde and finally a Valhrona Hot Chocolate pudding with yogurt ice cream.

After dinner we were joined by some friends-in-high-places to dance the night (and morning) away... It's times like these I LOVE my job!