Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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Adam Simmonds to oversee launch of Foxtons founder's new restaurant

15 April 2014 by
Adam Simmonds to oversee launch of Foxtons founder's new restaurant

Chef Adam Simmonds is to oversee the launch of a new restaurant in London's Kensington High Street, called Pavilion.

Simmonds, who previously held the role of executive chef at Danesfield House in Marlow, Buckinghamshire, has devised the menu for the new venue, which will serve modern dishes prepared with seasonal produce.

The 60-seat restaurant, which is owned by the founder and former owner of Foxtons estate agency Jon Hunt, will open on 30 May.

Dishes will include: confit mackerel, smoked sturgeon, oyster, pickled cucumber and Granny Smith and slow-cooked loin of lamb with belly, burnt aubergine, goats curd and anchovy gremolata.

The interiors of the restaurant are being designed by DesignLSM, and will feature a Champagne bar and deli.

A florist will also greet guests with hand-made bouquets by Paul Morris displayed along brass shelving.

Pavilion will serve breakfast, lunch and dinner and take-away salads, sandwiches and snacks which will be available throughout the day from the deli.

The deli will stock over 50 varieties of cheeses and British cured meats sourced from Cannon & Cannon. The champagne bar, which is stocked using small independent suppliers, will offer its own menu throughout the day.

The venue also has a private terrace for up to 40 guests, accessible to ‘social' members of the attached business members' club which has been renamed Pavilion (it was previously known as Dryland). Social membership at Pavilion will cost £95 per month and offers guests priority bookings in the restaurant, access to the terrace, and use of Pavilion's business members' club facilities.

Adam Simmonds left his role as executive chef of Michelin-starred Danesfield House in October last year. He was promoted to that role in January 2010 when Restaurant Adam Simmonds was created, but had joined the four-star, four AA-rosette hotel in February 2007.

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