Michelin-starred restaurant Sienna to close

By Lauren Houghton contact

- Last updated on GMT

Sienna will close in April 2015. Image credit: www.creativeaboutcuisine.com
Sienna will close in April 2015. Image credit: www.creativeaboutcuisine.com

Related tags: Michelin star, Marriage, Husband

Michelin-starred restaurant Sienna in Dorchester will close on 25 April 2015 when its current lease ends.

The restaurant has been run by husband and wife team Russell and Eléna Brown for the past 12 years. It was awarded a Michelin star in 2010.

Chef Russell Brown told BigHospitality that he felt it was time for a ‘new challenge’. When Sienna closes he will concentrate on the launch of his new website and chef consultancy service, Creative about Cuisine.

“We’ve had a fantastic run over the last 12 years, but we just feel that we’ve pushed the business as far as we can in this location,” said Brown.

“It hasn’t always been an easy ride but the last five years have seen the business really flourish. Getting a Michelin star in 2010 was a huge turning point and I know it may seem odd that we are making this announcement, but I genuinely feel we have come as far as we can with Sienna in its current guise. A break in our lease is the right time to move on.”

Brown hasn’t ruled out opening the restaurant in a new location with larger premises (the current restaurant has 14 covers), but this depends on finding a financial backer.

Sienna is now up for sale through BSK Services as a fitted-out restaurant, though a new lease would be subject to negotiation with the landlord.

“The space has served us very well, and it’d be exciting to see someone take it on and do something new with it,” added Brown.

Creative about Cuisine

Brown’s new website encompasses a blog, his consultancy service, teaching and writing services, product development, and more.

“The new website is really about building on a lot of the things that I’ve been doing outside the restaurant over the last four or five years anyway,” he explained.

“I’ve done some restaurant consultancy and product development and I’d like to try and build on that. I think it’s quite exciting to move that side of the business forward.”

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