A couple weeks back I joined my colleague George Cooper for dinner at The Savoy Grill. We also invited along macro economist Doug McWilliams, and explained to him why this fancy upmarket venue (A Gordon Ramsey badged place) was “critical research” regarding the price (or perhaps more accurately) the value of gold.
Investment in gold and more particularly gold miners has been a very favourable element in the spectacular success of two funds run by George at http://www.equitile.com
Last December I recalled the now largely forgotten metric, the Savory Dinner/ Gold ratio, coined by the well known 1990s stockbroker Julian Baring. So we thought we would do a new “fixing” at a dinner.
The story of this dinner and the background to Julian Baring and his ratio, was picked up by The Times, and below is a great article about it.
An ounce of gold now buys dinner for 14 at the Savoy
Gerald Ashley 
Sunday lunch was nice the food and surroundings were good, but the price of some of the cocktails in the American Bar were the price level where you would need to own a gold mine.
KBO â JB.