To celebrate Chocolate Week we thought it would be a good idea to introduce you to our new Head pastry chef Ji Sun. She tells us why she loves chocolate, how she trained, her favourite dessert and gives us tips on the best Korean restaurants in London!
We spoke to Executive Chef Dale Osborne about why he likes Autumn, and what we is looking forward to cooking this season.
Our seabass dish is a perfect example of highlighting how produce can naturally enhance flavour profiles – roasted seabass with confit heritage tomato, pickled dulse and sea lettuce.
We stopped by the kitchen to speak to Executive Chef Dale Osborne about how he preps this dish and why he chose to match these flavours together.
‘Brunch’ has become synonymous with weekends, a leisurely meal, a carefree time with friends and family. But where does this very contemporary way of eating come from? What is surprising is that this weekend tradition is not quite as new as you might think, in fact this meal time is positively old fashioned!
The lochs and streams of the Scottish Highlands have been the cornerstone for generations of fishermen and women, and we are really pleased to be celebrating their produce on our menu with RR Spink & Sons’ smoked trout. The trout we use is served in one of our starters with trout roe, rock samphire, crispy skin and crème fraiche, is sourced exclusively from Loch Etive.
An Afternoon Tea isn’t complete without the ‘tea’! For our Roald Dahl Afternoon Tea we have numerous options to accompany your delightful, fun filled bites.
On Monday the 4 July one of our chefs, Evelyn Ragui took part in an event for young, talented chefs called Chefs of Tomorrow, which is part of the TMRW project, a project that looks to support up and coming talent in the hospitality industry.
It takes a lot of (fun) work to come with a special Afternoon Tea like the Roald Dahl 100. One of the great things about a menu such as this, is it brings different teams together to create the magic.
Back in January, a full team got together to brainstorm ideas; General Manager John Wiltshire, Executive Chef Dale Osborne, Head Chef Pip Sandrey, Marketing Director Hannah Berry, Marketing Manager Judy Tse and Bars Manager Luca Missaglia. Over an afternoon the creative ideas and collaboration between marketing, the kitchen and front of house operation began. Read more +
We think this summer should be all about sorbet and Champagne! Refreshing, flavourful, fun, and always a treat.
As a child, summers in Italy for Luca, our Bars manager, were full of fresh, fruity sorbets, and he wanted to recreated that feeling of childhood delight in a delicious frozen treat. Like chefs, bartenders get inspiration from seasonal produce and Luca is no different. He explained that “creating new drinks is about taking familiar techniques and adopting them, and being inspired by the environment you’re in, so with these drinks I wanted to use the beautiful British summer fruits and herbs available to us, and make a delicious sorbet”.