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London's Brown's hotel renames Grill restaurant

29 April 2008 by

London's Brown's hotel has renamed its iconic Grill restaurant after revamping it under the direction of its new food director Mark Hix and executive chef Lee Streeton.

Caterer revealed earlier this year that former Caprice Holdings chef-director Hix had joined the Rocco Forte-owned property in January.

Hix has been working since on relaunching the restaurant with the aim of returning it to "what it was always meant to be", a traditional British grill.

Renamed the Albemarle, the restaurant now offers a menu of classic British food with a focus on fresh, seasonal ingredients including cuts of meat and lighter seafood dishes.

Dishes include potted Morecambe Bay shrimps alongside cuts of meat including Galloway sirloin and Aberdeenshire fillet as well as Brymore veal, Hay-Baked leg of lamb and roasted scallops and Dover sole.

Hix recently opened his own restaurant, the Hix Oyster & Chop House in London's Smithfield.

It is housed on a site that was previously occupied by Rudland & Stubbs, the 60-seat restaurant offers traditional British food including meats and seafood.

Mark Hix joins Brown's hotel and plans own restaurant>>

Mark Hix quits as chef director of Ivy owner Caprice Holdings>>

By Kerstin Kühn

E-mail your comments to Kerstin Kuhn here.

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