Mews of Mayfair, redefining modern British cuisine
WHO? | Founders Jason Robson and Robert Nearn have teamed up with restaurateur and founder of Ping Pong, Kurt Zdesar, and chef David Selex, latterly of The Grocer on Warwick and the Sugar Club.
ON THE MENU? | A departure for Selex, who will be turning his hand to Modern British menus, emphasising the seasonings and ingredients of the former British Empire that have made Modern British cuisine what it is today.
Menu Includes: Summer Vegetable Soup; Fried Quail with Brown Sauce; Venison Wellington; Roast Turbot, Crispy Veal Sweetbreads and Creamy Garam Masala Potatoes; Blackberry and Vanilla Steamed Pudding with Custard; Burnt Bergamot Cream with Peach and Fruit Slice.
STYLE? | Four floors in two converted mews buildings in a cobbled courtyard off Bond Street. The reach of the menu is reiterated in the antique maps in the vaulted second floor chef's dining room. Elsewhere, decadence reigns with embossed leather seating, crystal wall lights, and silk-embroidered wallpaper in the restaurant, with chandeliers, velvet cushions and Queen Anne chairs adorning the cocktail bar.
SIZE? | 80 covers in the first floor restaurant, 24 in the chef's dining room, 100 in the basement lounge and 55 in the cocktail bar.
WHERE? | 10-11 Lancashire Court, New Bond Street, Mayfair, London W1.
020 7518 9388, mewsofmayfair.com
