The Goring, for example, recently announced the promotion of Richard Galli, from head to executive chef, in the hotel’s Michelin-starred flagship restaurant, The Dining Room. This follows the opening of Siren, a new seafood restaurant, and the relaunching of The Goring Bar for late-night cocktails, food and entertainment.
Meanwhile, the youngest-ever head chef of The Grill at The Dorchester has been appointed. Tom Booton, just 26 years old, is fresh from his role as head chef at Michelin-starred Alyn Williams at The Westbury and, at the time of writing, is working behind the scenes to put his stamp on the legendary dining room and its menus with the unveiling anticipated for early October. Regional director UK and general manager of The Dorchester, Robert Whitfield, says: “Booton’s talent and energy provide a formidable match in reaffirming The Grill at The Dorchester’s position as a leading London dining classic.”
Cadogan’s by Adam Handling, the stunning tea lounge at the newly opened Belmond Cadogan Hotel in Chelsea, is the new, eponymous venture by the chef patron and award-winning restaurateur. Expect a meticulous selection of gourmet treats using quintessentially British ingredients balanced with international flavours inspired by the travels of Sir Hans Sloane, the hotel’s namesake.
From across the Atlantic, world culinary leaders and innovators, chef Daniel Humm and restaurateur Will Guidara, will take the helm at Davies and Brook, the new restaurant at Claridge’s. A fine-dining restaurant without pretence, it will embrace the heritage of its location with a contemporary sensibility.
Sette, the first London location of LDV Hospitality’s New York Scarpetta restaurant, has also touched down on British soil, at the Bvlgari Hotel London. ‘Scarpetta’ means to indulge in a meal down to the very last morsel and Sette remains true to this philosophy by sourcing excellent seasonal, local ingredients and crafting them into its classic, signature dishes.
John Meadow, founder and president of LDV Hospitality, says of the launch: “As experiences have come to define luxury over the historical values of convenience and material items, restaurants and bars have become a primary component of the identity of a hotel with guests often selecting hotels based on their food and beverage offerings.
“As this trend continues, we will see more and more talented restaurateurs and chefs bringing the true pedigree and passion of the independent restaurateur to the hotel space. This offered with the high-end design elements afforded to hotels, and not often in small, independent restaurants, will reposition luxury hotels as the premier social destinations in cosmopolitan cities.”