The new InterContinental Westminster, which is due to open at the end of next month, has appointed Jon Ingram as executive chef.
Ingram, joins the five-star, 256-bedroom hotel from his role as executive sous chef at the Grove in Hertfordshire, where he spent five years. Previously he worked in Dubai as sous chef at the Burj-al-Arab.
In his new role, Ingram will oversee the Blue Boar Smokehouse and Bar, where charcoal and smoking ovens will take centre stage to produce a British inspired menu, which he describes as being "kissed by smoke, hugged by sauce and licked by fire". Signature dishes will include blue boar barbequed baby back ribs, pulled rare breed pork collar, English mustard glazed rare breed pork belly and stuffed fillet of sustainable sea bass with preserved lemon, samphire and fennel.
Heading a brigade of 25, Ingram will also look after the hotel's food and beverage concepts across three lounges, room service, private dining and banqueting.
Ingram said that Westminster has a rich heritage of traditional British pubs, but only a small handful of upscale dining options. "What we are aiming to do with Blue Boar is fuse those melt-in-the-mouth and moreish feasts in the discrete and sophisticated atmosphere of a club environment. I am thrilled to bring authentic smoking techniques to Intercontinental London Westminster. There are very few restaurants of this style in London and certainly even less doing it well."
Andrew Coney, the hotel's general manager, said: "With Jon's passion for smoking and barbecuing techniques combined with his vast experience working in prominent five-star establishments, he was the natural choice to lead our food offering. We're confident that Jon's expertise will differentiate the InterContinental London Westminster and make it the choice destination, whether to drink, dine or do business in SW1."
The InterContinental Westminster will be only the second InterContinental to open in the UK, 36 years after the first one opened on London's Park Lane.
By Janet Harmer
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