Modern British dining and a sustainable, zero-waste ethos will be at the heart of the food and beverage operation at the Belmond Cadogan hotel, set to open in London’s Knightsbridge in December.
Executive chef Adam Handling has announced details of the food offer at the 54-bedroom hotel, which will be led by the Adam Handling Chelsea restaurant with its own entrance at 21 Pont Street. Details of the dishes to be served are yet to be revealed, but there will be tasting and à la carte menus available at both lunch and dinner.
There will also be the Cadogan Tea Lounge, with creations made in the 24-hour, in-house bakery inspired by Handling’s grandmother’s cooking. He said: “I want it to feel like there’s food in abundance so there will be cakes and chocolates and cookies everywhere. It’s that childhood feeling that most of us will remember, and that experience and sense of nostalgia I want to recreate.”
Handling will also be responsible for breakfast; the bar offer, which will include a British cheese and charcuterie selection; and the in-room mini bar offering bottled cocktails specially made for the hotel. He is also working on an extensive room service menu.
The hotel will be the second Belmond property in the UK alongside Raymond Blanc’s Le Manoir aux Quat’Saisons in Great Milton, Oxfordshire.
Handling will continue to operate the Adam Handling restaurant group alongside his commitments at the Belmond Cadogan hotel. The company includes flagship site, Frog by Adam Handling in Covent Garden, with standalone bar Eve in the basement; and the Frog Hoxton, Bean & Wheat café and Iron Stag bar in east London.