Last week L'Atelier de Joel Robuchon in Covent Garden launched a simple plate of bangers and mash for £75. Ok so it is not exactly simple: the sausages are made with pork from pampered Iberico pigs which are fed on a diet of acorns, wild thyme, rosemary and mushrooms. The bangers are then braised in a vintage Bordeaux and served out of their skin on a bed of pureed Desiree potatoes with butter and black truffles.
Today Boisdale, the Scottish restaurant and jazz bar in Pimlico, has given Fish and Chips - another British favourite - a posh makeover. The new dish 'caviar and chips' which will set you back £40 uses 30g of Gourmet House Italian Baerii caviar served with crispy chips.
And to wash it all down? A £100,000 bottle of 1957 Bowmore Scotch whisky. The 54-year-old single malt is currently up for auction at Bonhams with all the proceeds going to charity.
Start saving your pennies.