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1901 Restaurant Review: The former ballroom of what was one of the great station hotels, now home to 1901, is a grandiose, pillared room of dramatic proportions with painted murals and an attention-grabbing, stained-glass cupola back-lit at night. Large, well-spaced tables rim the outside and the centre is occupied by a bar. The menu is clever, running from the traditional à la carte approach to a business lunch for those pressed for time. The cooking is inventive, championing British ingredients, all impeccably sourced and attributed, and judiciously mixed with the best from elsewhere. Start with crab tartare with sweet corn panna cotta, little crab dumplings, mango and coriander and continue with rump and shoulder of Welsh lamb with crispy sweetbreads, bean stew and white bean purée. The bar menu makes for good snacking with small dishes like potato cakes with salad and mini fish cakes. Service is charming, as it should be in a hotel aimed at a City business clientele. Serious consideration has been given to a weighty wine list, which has some of the great French classics and a fine international selection, and prices from the normal to the stratospheric for premier crus wines. Set 2-course menu £24, 3 courses £30; set 6-course menu £60.