Chef Allan Pickett is to join forces with the five-star, 150-bedroom Sanderson hotel in London's Fitzrovia for its first ever summer restaurant residency.
The 130-cover space (with 40 seats in the garden) is to open on 5 June, and will take reservations from that date on 0207 300 5588. It will serve a new and regularly changing menu, which is set to blend classic and contemporary influences with seasonal, British produce.
It will be set in the Sanderson's courtyard, with its heritage garden and heated outdoor terrace, and will offer lunch menus from £20 for two courses, plus a ‘signature market menu' specially designed around the best produce of the day.
Created in Pickett's usual French-inspired style, typical dishes will include mains such as seared red mullet with onion farcie and saffron rouille sauce, and desserts such as caramelised apricots with fresh almonds and cocoa nib tuille.
The move comes ahead of the chef's plans to open his new 98-cover restaurant Piquet, with Canadian-born restaurateur Andre Blais, in Fitzrovia, London, in late summer.
Pickett was formerly head chef at the French-style D&D London restaurants Plateau and Orrery, and has also worked with Michelin-starred chefs such as Chris and Jeff Galvin at Bistrot Galvin de Luxe, and at L'Escargot with Marco Pierre White. He joined D&D London in June 2010, having previously worked with hotelier Ken McCulloch at the Aviator hotel in Farnborough.
Located at 50 Berners Street within London's West End, the Sanderson hotel is part of the Morgans Hotel Group, and also has the Purple Bar, and Berners Street Terrace, plus the Agua spa.
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