Madsen - previously of three Michelin-starred restaurant Benu in San Francisco - will use The Green Room to put on a programme of events, such as food and drink masterclasses; cookery demonstrations; cheese and wine tastings; cocktail tutorials; and small music events. When the space is not occupied with events it will become a chef’s table where Madsen will serve a tasting menu.
The Danish born chef has a strong pedigree with a CV that includes time at two Michelin starred L’Atelier de Joël Robuchon in Paris, Sarong in Bali and three star Nihonryori Ryugin in Japan. In 2014 she was named by Zagat as one of 30 under 30 ‘rock star chefs redefining the industry’.
The leather-walled The Green Room will have a central bar, with stools around it. An open kitchen will act as a showcase environment, and will be fitted with Gaggenau appliances and gadgets. It will become the third food and beverage space in the hotel, alongside two Michelin-starred The Dining Room and Grey’s Brasserie, where menus are created by executive chef Niall Keating.
The hotel is also giving its Grey’s Brasserie restaurant a refurb. The new look restaurant will feature banquette seating, leather walls and a neutral colour scheme when it reopens on 1 November.
The menu, a collaboration between executive chef Niall Keating and his sous George Dingle, will continue to offer classic British dishes such as water crust pork pies and Sunday roasts. There will also be a wider selection of sharing platters and light dishes added to the menu.
The Dining Room restaurant will not be altered in the refurbishment, and will continue to provide a more formal dining option, with a 12-course tasting menu created by Keating.