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onefinestay x Ravinder Bhogal: where art, cuisine and hospitality collide


15 December, 2023


18 December, 2023

onefinestay were delighted to host chef Ravinder Bhogal while her award-winning restaurant, Jikoni, appeared at Frieze London. Ravinder chose the beautiful Wyndham Mews in Marylebone as her base for the trip.

I really enjoy the hospitality that onefinestay has showed us. We felt really welcomed. The house was stocked up, it just felt really looked after and it felt that if there was anything we needed there was someone that I could call.

-Ravinder Bhogal

Frieze is so intense that it is lovely to have a gentle place to come unwind and relax. It is just the luxury of convenience, the luxury of having someone put together something that feels so hospitable for you. It is really wonderful and very well appreciated

-Ravinder Bhogal

Try Ravinder's Wild Mushrooms on Toast with Curry Hollandaise


50g butter
2 teaspoons dried oregano
500g wild mushrooms
2 fat cloves of garlic, finely chopped
6 sprigs oregano, picked and chopped
Sea salt and freshly ground black pepper
Truffle to serve
Toast to serve

For the curry hollandaise:

1 small shallot, diced
40ml white wine vinegar
½ teaspoon black pepper corns, roughly bruised
1 ½ heaped teaspoons hot Madras curry powder
3 egg yolks
200g melted butter
One tablespoon of lemon juice
Sea salt and pepper


1. For the hollandaise, simmer the shallot, vinegar and peppercorns in a pan until reduced by half and then add the butter and sprinkle the curry powder on top allowing the butter to melt gently. Leave to infuse for at least a couple of hours or preferably overnight. If it sets, gently melt again and then strain over muslin or a fine sieve, discarding all the solids.

2. Whisk the egg yolks in a heatproof bowl over simmering water until thick and emulsified and then slowly add the butter in a thin steady stream while whisking, till you have a silky hollandaise. Season well, cover and keep warm.

3. Clean and slice the mushrooms. Heat a frying pan and melt the butter over a high heat. When it is foaming, fry the mushrooms till they are dark, golden brown and nutty. Add the garlic and fry briefly till fragrant and then season with sea salt and freshly ground pepper. Scatter over the chopped tarragon and stir.

4. To serve, toast the bread, top with the mushrooms and generously spoon over the hollandaise. Scatter over the parsley and serve at once with truffle on top. Enjoy!