The Long Lunch with Dylan Jones
In their heyday (the 1960s? 70s? 80s? 90s?), long lunches could be witnessed every working day of the week. The fun of a long and leisurely lunch should not be underestimated and we are delighted to launch our Long Lunch Series, honouring those diners who never abandoned these pleasures.
For our first Long Lunch at The Park, we are delighted to be joined by bestselling journalist and author, Dylan Jones and his guest, John Reid.
Jones has written or edited twenty books on subjects as diverse as music and politics and fashion and photography. He was one of the first editors of i-D, before becoming a Contributing editor of the Face and Editor of Arena, and spent a decade working in newspapers – principally the Observer and Sunday Times – before embarking on a multi-award winning tenure at GQ. He is a Trustee of the Hay Festival, a partner in Beacon Films and Editor at Large of the London Standard. In 2012 he was awarded an OBE for services to publishing.
WHAT ARE THE KEY ELEMENTS FOR A SUCCESSFUL LONG LUNCH?
The right venue, the right people, nothing to do in the afternoon, and a purpose, even if that purpose is only gossip.
WHAT DO YOU VALUE MOST IN A LUNCH COMPANION?
The perfect mixture of discretion and indiscretion.
WHAT DID YOU EAT/DRINK TODAY?
The pan-roasted sea trout and all the sides, although I usually eat the Cobb Salad, which is the best in London. Wherever I go in the world, I tend to order the Cobb Salad, and have actually become rather tedious about the fact I do this. In fact, even though I’m generally incredibly curious, sometimes I just want what I want. And often what I want is the Classic Cobb Salad from The Park.
WHAT IS THE BEST ADVICE – RESTAURANT OR OTHER – YOU HAVE EVER RECEIVED?
Big smile, short memory. As for a restaurant related answer: never have the specials. They’re only things they can’t get rid of.
WHAT ARE YOU WORKING ON AT THE MOMENT?
The paperback of my memoir ‘These Foolish Things’ has just been published, my new book ‘1975’ will be published in June, and I’ve just started researching and writing my history of the modern London restaurant (which obviously involves a LOT of Jeremy King).
