The Rubens at the Palace in London’s Victoria has opened brasserie-style restaurant the English Grill as part of a five-year, multi-million pound refurbishment of the hotel.
The kitchen will headed by executive chef Ben Kelliher who joins from Butlers Restaurant at Red Carnation Hotel’s sister property, the Chesterfield Mayfair.
He is joined in the kitchen by a brigade of 28 chefs including pastry chef Sarah Houghting.
Paul Foxon, formerly head waiter at the Ritz Hotel in London, will be overseeing the dining room as head maitre’d.
The menu at the English Grill will revolve around seasonal produce, with ingredients sourced from English suppliers.
A daily roast, which alternates from beef wellington to belly of slow roasted pork and salmon en croute will becarved from a silver trolley at diner’s tables by tailcoated waiters.
A selection of pies will also be on offer, such as the chicken pot pie made to Red Carnation Hotel Collection Founder and President, Mrs Bea Tollman’s recipe. Meanwhile, Houghting will be creating gourmet takes on English favourites such as Eton mess, crème brûlée and Bea Tollman’s baked vanilla cheesecake.
The à la carte menu is accompanied by a wine list including a selection from Bouchard Finlayson, the Rubens’ sister vineyard in South Africa.
Following the refurbishment, the English Grill will feature polished silver, leather booths and chandeliers. The kitchen has also been remodelled to include a glass wall to allow guests to see the chefs at work.
Malcolm Hendry, general manager of the Rubens at the Palace, said: “With the loving restoration of this historic property now complete, the Rubens has simply never looked better. We are very proud to launch the English Grill at a time when Victoria and the Nova complex are firmly establishing themselves as dining destinations in their own rights. This amazing new restaurant offers guests even more choice, bringing unrivalled glamour and the elegance of traditional English fine dining to the area.”
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