Eric Chavot will act as consultant chef for the Royal Albert Hall’s fine dining restaurant Coda from 1 November.
Coda by Eric Chavot is a 90-cover dining space overlooking Kensington Gardens on the Rausing Circle level of the hall.
The menu of refined French-inspired dishes will include beef tartare with poached quail’s egg, pan-seared brill, ink linguini with fresh herbs and mustard velouté, and baba au rum with pineapple carpaccio and vanilla Chantilly. Executive head chef Vikki Jeffryes will oversee the restaurant day-to-day.
Chavot closed his Michelin-starred Brasserie Chavot at the Westbury hotel in December 2015, having returned to the London food scene in 2013, and was honoured with the Craft Guild of Chefs’ Special Award in 2014. He was recently announced head chef of Bob Bob Cité in London’s Leadenhall Building, due to open in January.
Craig Hassall, chief executive of the Royal Albert Hall, said: “We are thrilled to welcome a chef of Eric’s calibre and exuberance to the team at the Royal Albert Hall.”
The restaurant is operated by event and restaurant catering company Rhubarb, which has provided hospitality services at the music venue since January 2011, includes its six restaurants, 14 bars and private box catering. Rhubarb’s portfolio also includes the Sky Garden on London’s Fenchurch Street, Gallery Mess at London’s Saatchi Gallery and the Goodwood Estate.
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