A new era for The Grill at The Dorchester

The Dorchester, the iconic London flagship of the Dorchester Collection, has appointed Brian Hughson as Head Chef of The Grill to once again place it at the forefront of the London dining scene and to re-establish its credentials as one of the UK’s best restaurants showcasing classic British cuisine.

Beautifully cooked British ingredients, such as Dorset Down Lambs Chop, Saddle of Wild Rabbit and Honey Glazed Ham, are at the heart of the menu, alongside the Salmon and Roast Beef Carving Trolleys and a Dish of the Day. Brian’s own modern interpretations of British classics are further highlights of the a la carte, with his signature dish, Sardine Pie, already proving a big hit with diners.

Brian’s cooking is assured, clean and elegant, with the key ingredient allowed to take centre stage in every dish. With the provenance of ingredients Brian’s passion, he works tirelessly to source quality, organic produce from around the British Isles wherever possible, such as beef, lamb, salmon and garden vegetables.

“It feels incredible to be cooking for a legendary hotel like The Dorchester and to be Head Chef at one of London’s most long-standing restaurants. It’s a fantastic challenge for me, and I plan to spend a lot of time making sure the food fits the welcoming, relaxed atmosphere I think The Grill should have today,” says Brian. “I’m also very happy to be working with Head Sommelier Jason McAuliffe, he’s a familiar face to all the diners and his expertise at matching wines for every palate is unparalleled.”

General Manager Roland Fasel added: “Brian is perfect for The Grill, he’s brought excellent food, warmth and character to the restaurant, while at the same time making sure it sits comfortably in an icon like The Dorchester.”

Brian brings 20 years culinary experience with him to the hotel, during which time he has opened two restaurants and cooked for HRH The Prince of Wales. He joins The Dorchester from the position of Head Chef of Gary Rhodes’ W1 restaurant, which was awarded a Michelin star and three AA rosettes within seven months of opening. Brian has also cooked at eminent London restaurants Pétrus, Rhodes in the Square, Frith Street, 30 St Mary Axe (The Gherkin), the Savoy Grill, and Mirabelle, Belvedere and Wheeler’s with Marco Pierre White.

To make a reservation, email restaurants@thedorchester.com.

Appetisers from £9.50, Main courses from £14.50, Desserts from £10.50.

The Grill’s 2 Course Set Menu for Lunch and Pre-Theatre Dinner is £19.50 (3 Courses £25.00).