They say Necessity is the mother of Invention, but given how long it takes some inventions to arrive, clearly She goes through periods where she wants to quit birthing and just sit around reading Eat Pray Love. One eternally put-off offspring you'll have to wait for no longer: the indoor BBQ, at The Caxton Grill in St. Ermin's Hotel.
At first glance you'd think the star of this airily modern, wood-floored, orange-seated restaurant is its mammoth, floor-to-ceiling "wine cube", but in actuality it's the Josper Grill: a newfangled, highly praised wood-burner that allows chefs to both BBQ and roast at the same time, a trick formerly pulled off only when the sun was out, and it was above 23. Filled with Kentish hardwood every morning, the Josper burns at up to 600 degrees all day, recirculating smoke via adjustable draughts and taking only about a minute to char-infuse Laverstoke meat like lamb neck, thick-cut beef sirloins (w/ mushroom rub & smoked béarnaise), and chunky turbot fillets covered in the most cracking sauce of all, knuckle pork jus. Of course they haven't abandoned slow-cooking, trotting out non-Jospered numbers like cured pork shoulder w/ crispy poached egg, hot smoked salmon w/ bergamot-infused mascarpone, and 8hr short ribs -- "short" referring to the meatier-than-spare-ribs cut, rather than a time period that would only seem that way to airport security.
They've also refurbed the next-door bar where Winston Churchill actually set up SOE (that's MI6 to you), who were using it as a safehouse & drop-point until last year. They're now tapping Meantime instead of conversations, and mixing bevs like the apple/ brandy/ mint "Royal Gala", and the gin, lemon & Regents Park honey "Bowler Hat", also an invention that once served as protection against the sun, but now's only worn inside by people you Pray would just take the thing off.