Wow! Looks like an amazing experience. Thank you for putting this all together for us.
I agree that the zero proof pairings were wonderful! Not a bit like water. Quite interesting, and described very well by our server.
I drink alcohol exceedingly rarely, so your opinion could be quite different. I can appreciate that the wine and other pairings might be even better . . . but not for us.
We were the first chef's table reservation when they reopened, so things might have changed a bit. They were trying different things to see how the diners reacted. We've been to V&A a bunch so they knew we wouldn't be critical in any reviews. The food for the most part is the same. We were served everything on the menu. They also spend more time with you to explain the history and the various dishes. At certain points of the meal we were given samples of different things they were experimenting with for the menu.For the chefs table years ago I recall they would ask about what foods you like/dont like and prepare a meal around your tastes. From what I am reading now you get the same menu as everyone else.
The only difference is you watch people run around a kitchen with occasional visits from staff to explain the meal? Just weighing if its worth it vs Queen room.
Anyone have insights? Thanks! J&M