First, it was ‘Pulling’. And last week, it was announced that BBC3 had done it again and killed another of its best shows at somewhere near its peak. Depressing news, but it certainly adds an extra dimension to what is suddenly ‘Being Human’’s final series. Will anything change as the hastily decreed endgame approaches?
Tonight, Julian Barratt joins the cast as an infuriating, Partridge-esque weatherman-turned-werewolf. At first, Tom thinks he’s found a mentor. But before long, he’s having his confidence (and savings) sapped by this banal black hole of a man. Michael Socha is superb this week: funny and vulnerable by turns. But we suspect it’s Damien Molony’s Hal who will dictate the path of this series – his relationship with Dominic Rook can surely only end in tears. Here’s to ‘Being Human’ ending on a high – it deserved better than this.
Sea Containers at Mondrian London
London’s docklands were bustling with ‘On the Waterfront’ activity right up until the 1960s. Containerisation – the adoption of uniformly sized cargo that could be lifted easily from vessel to vessel – made London’s docks obsolete, as the bigger ships moved to the deeper waters of Essex and beyond. As the working docks moved out of the city, the new offices and corporations moved in. In 1977 a major new hotel project was built on the South Bank, but failed to come to fruition. The near-complete concrete edifice, perched right on the river’s bank, was acquired by a shipping company and became Sea Containers House. After the bankruptcy of Sea Containers Ltd in 2006, the edifice was in the doldrums for a while before eventual conversion back into a hotel. Sea Containers is now the name of the hotel’s flagship restaurant. The shipping theme is carried through the Mondrian London hotel’s lobby, bars and dining area. Model freighters from its former use are still on display in cases. There’s even the illusion of a vast copper hull along one wall, a trompe l’oeil created by designer Tom Dixon’s team which has given the hotel its makeover. A model yellow submarine is suspended over the restaurant’s bar. The hotel dining room could easily be soulless were it not for an open kitchen on one side, and views of riverside joggers and strollers on the other. The menu name-checks slightly too many trends and diverse dish styles, yet manages to render them well. A South American-style cevic
Venue says: “Come try our Grey Goose bottomless bloody marys or bottomless prosecco for £18. Served Saturdays and Sundays from noon-4pm.”