Overseen by executive chef Paul Bates, who until March was the opening executive chef at Chris Corbin and Jeremy King's Beaumont hotel, the two food and beverage outlets will be OXBO Bankside restaurant and the Distillery bar.
OXBO Bankside, on the ground floor, will feature an open kitchen with British ingredients sourced locally and where possible from nearby Borough Market. Meanwhile, the Distillery intends to focus on artisan gins and locally crafted beers paying homage to the hotel's heritage. In the 1800s the site of the newly built hotel was home to Stevenson and Howells Standards, an essence factory. As a result, the bar will mix cocktails using homemade aromatics, infusions and bitters.
Bates, who has widespread experience in executive chef role in London hotels including the InterContinental London Park Lane, Millennium Mayfair and Millennium Knightsbridge, said he was delighted to be part of "such an exciting new addition" to the capital's hotel scene.
"Bankside has recently been through a tremendous commercial transformation and we have so many incredible institutions on our doorstep," he explained. "I've always been inspired by British produce, and our local neighbours include the Tate Modern and Borough Market - so expect to see those influences in the menu at OXBO Bankside, as well as at the Distillery too."
Hilton Bankside has been developed at a cost of £115m by the Splendid Hospitality Group. Synergy Hotels, a subsidiary of Splendid will manage the hotel under a franchise agreement under the Hilton Hotels & Resorts brand. Headed by general manager James Clarke, previously director of operations at London Hilton on Park Lane, the hotel features a ballroom for 700 delegates and an indoor swimming pool.
"I will be working closely with Paul and my team to ensure the hotel becomes a destination for Bankside in its own right," said Clarke.
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