'Seasonal, ingredient-led, gimmick-free dishes’ is how this Chelsea restaurant describes its approach. Led by Phil Howard and Toby Burrowes in the kitchen, the food hints strongly of the pair’s time at two-star The Square but has been dialled back and is simpler but still ambitious.
Serving: Mini langoustine bisque with a brown crab butter crumpet; hand cut strozzapretti with black truffle and aged Parmesan; line caught Cornish cod
Adam Handling Chelsea
Adam Handling’s latest project is a no-expense spared fine dining restaurant within the recently opened Belmond Cadogan Hotel.
Serving: Cheese doughnuts; chicken satay, coriander and lemongrass; ragu of wagyu beef, chocolate and puffed rice; beef tartare with kimchi; hot oysters, cucumber and Riesling; papadums, mango and sesame; asparagus with tofu mayonnaise; roasted scallops, lime and spring vegetables
Headed by former Jamavar executive chef Rohit Ghai, Kutir is located in the former townhouse that was once home to Vineet Bhatia’s VBL. It serves an Indian menu inspired by the feasts that would have taken place on royal hunting expeditions in India.
Serving: Poppadums and chutneys; aloo tikki and honey yoghurt; dhokla and apple; prawns and masala; chicken and lentil; quail naan with truffle
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