Harvey Nichols’ Prism restaurant ditches fine dining concept
Harvey Nichols Restaurant Prism on Leadenhall Street in London has swapped its fine dining offer to a ‘contemporary brasserie style’ to keep up with consumers’ changing eating habits.
The 230-cover restaurant situated in the former bank of New York has served a fine dining menu since opening in 1999 within the Harvey Nichols Restaurant Group, which last month opened a Champagne bar on the Fifth Floor of its Knightsbridge department store.
But now, as diners eating habits evolve as a result of the recession, newly appointed head chef Daniel Sherlock has created a simpler menu for the city venue that has also undergone a subtle refurbishment to make the space more ‘relaxed’.
Jacinta Phelan, general manager of Harvey Nichols Restaurants, said it was ‘imperative’ the group moved with consumer trends.
“The City has evolved and so have its eating habits,” she said. “I eat everywhere and keep a beady eye on trends in the industry and, most importantly listen to our customers and give them what they want, when they want it.
“People crave comforting, luxurious yet simple food as well as the choice of a quick business lunch or a more elaborate laid back affair and as a group, we need to deliver this. It’s natural to see things evolve and its time for an exciting new chapter at Prism.”
Sherlock, who recently succeeded previous head chef Richard Robinson upon his departure, has created a new menu to utilise the ingredients grown in his allotment. Dishes include Crab Macaroni; Baked Sea Trout, Steamed Purple Sprouting Broccoli, Brown Shrimp and Caper Butter; and Roast Rump of Veal, Baked Beetroot and Horseradish, Celeriac Puree and Crispy Spatzle, An extensive grill and ‘potted’ menu are also available.
