If you can dream it, you can do it

If you can dream it, you can do it

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Always continue the climb. It is possible for you to do whatever you choose, if you first get to know who you are and are willing to work with a power that is greater than ourselves to do it. We are taught you must blame your father, your sisters, your brothers, the school, the teachers - but never blame yourself. Learn from the past, set vivid, detailed goals for the future, and live in the only moment of time.

Learn from the past, set vivid, detailed goals for the future, and live in the only moment of time over which you have any control: now. Optimism is the faith that leads to achievement. Nothing can be done without hope and confidence. If you can dream it, you can do it. Do it now, not tomorrow. Always continue the climb. It is possible for you to do whatever you choose, if you first get to know who you are and are willing to work with a power that is greater than ourselves to do it. We are taught you must blame your father, your sisters, your brothers, the school, the teachers - but never blame yourself

If you first get to know who you are and are willing to work with a power that is greater than ourselves to do it

Learn from the past, set vivid, detailed goals for the future, and live in the only moment of time over which you have any control: now. Optimism is the faith that leads to achievement. Nothing can be done without hope and confidence. If you can dream it, you can do it. Do it now, not tomorrow. Always continue the climb. It is possible for you to do whatever you choose, if you first get to know who you are and are willing to work with a power that is greater than ourselves to do it. We are taught you must blame your father, your sisters, your brothers, the school, the teachers - but never blame yourself

Maisie Lindsay

It is possible for you to do whatever you choose, if you first get to know who you are and are willing to work with a power that is greater than ourselves to do it. We are taught you must blame your father, your sisters, your brothers, the school, the teachers - but never blame yourself.


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    An invitation to lunch at Caviar Kaspia was, once
    upon a time, an offer you simply didn't refuse. Providing,
    of course, that the bill was on someone else. Because caviar,
    smeared on blinis or piled high on baked potatoes, sure didn't come cheap.
    There may have been other things on the menu, but no one paid
    them much heed. This was all about lashings of the black stuff.





    Caviar Kaspia's signature baked potato and caviar: ‘there are few better dishes on earth…only the
    price, at just under £150, is ridiculous'

    Caviar Kaspia popped her final tin about two
    decades back. And that site, hidden down a smart Mayfair mews, was taken over by Gavin Rankin (who used
    to be the boss), and transformed into the brilliant Bellamy's.
    It prospers to this day. Kaspia, on the other hand, went quiet.

    Until last year, when she reopened as a members' club in another
    Mayfair backstreet. But a £2,000 a year membership fee proved
    hard to swallow, meaning the doors were
    opened to the great unwashed.

    Which is how we find ourselves sitting in a rather handsome - albeit
    near empty - dining room, lusciously lavish, under the stern gaze
    of a stern painting of a very stern man. The soft,
    crepuscular gloom is broken up by the glare of table lamps,
    indecorously bright, while a loud soundtrack of indolent, indeterminate beats
    throbs in the background. The whole place is scented with gilded ennui.



    Our fellow diners are two young South Korean women of
    pale, luminescent beauty, clad in diaphanous
    couture. They don't speak, rather communicate entirely
    via camera phone. Pose, click, check, filter, post. Immaculate waiters hover in the shadows.


    We sip ice-cold vodka, and eat a £77 caviar and smoked-salmon Kaspia croque monsieur
    that tastes far better than it ought to. Next door, a large table fills with a glut of the noisily, glossily confident.



    We're looked after by a wonderful French lady of such effervescent
    charm and charisma that had she burst into
    an impromptu performance of ‘Willkommen', we would have barely blinked.
    Baked potatoes, skin as crisp as parchment, insides whipped savagely hard with butter and sour cream,
    are a study in tuber art. A cool jet-black splodge of oscietra
    caviar, gently saline, raises them to the sublime.
    Only the price, at just under £150 each, is ridiculous.
    But there are few better dishes on earth. I'd eat this every day if I could.
    But I can't. Obviously. That's the problem with caviar.
    One taste is never enough.

    About £200 per head. Caviar Kaspia, 1a Chesterfield Street, London W1; caviarkaspialondon.com

    ★★★★✩

     



    My favourite luxury dishes
    Tom's pick of the best places to splash the culinary cash in LondonTom's pick of the best places to splash the culinary
    cash in London

    The Ritz






    Beef wellington sliced and sauced at the table (£150) and crêpes suzette flambéed with aplomb (£62):
    Arts de la Table is edible theatre at its most delectable.


    theritzlondon.com

    Otto's






    Come to this classic French restaurant for the canard or homard
    à la presse (£150-£220 per person); stay
    for beef tartare (£42), foie gras (£22) and poulet
    de bresse rôti (£190, two courses).

    ottos-restaurant.com

    Sushi Kanesaka






    Piscine perfection comes at an eye-watering £420 per person, sans
    booze. But this 13-seat sushi bar shows omakase dining at its very finest.


    dorchestercollection.com

    Min Jiang






    The dim sum is some of the best in town. But don't miss
    the wood-fired Beijing duck (£98) - crisp skin first, then two servings
    of the meat. Superb.

    minjiang.co.uk

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