Fine dining delights await. Brown’s Hotel in Mayfair is launching an exciting culinary series with three of the UK’s most exciting chefs, Andrew Wong, Tom Kitchin, and Mitch Tonks
Who’s hungry? Celebrated chefs Andrew Wong, Tom Kitchin, and Mitch Tonks will take over the hotel bar’s food menu, blending the bars renowned hospitality and expertise in drinks with elevated small plates and snacks.
Each chef will have a three-month residency, bringing their unique culinary style to the Donovan Bar, creating an unforgettable experience for guests.
Chef Director Adam Byatt, who oversees all food and beverage operations at Brown’s Hotel, is delighted to welcome these esteemed chefs to the Guest Chef Series. Byatt looks forward to collaborating with them to elevate the bar’s culinary offerings, creating the perfect complement to the Donovan Bar’s exceptional cocktail programme.
The series kicks off on 28th October 2024 with two-Michelin-starred chef Andrew Wong, known for his innovative take on traditional Chinese cuisine at his acclaimed Pimlico restaurant, A.Wong.
Guests at The Donovan Bar will be treated to the following dishes; Scalded Oysters with ‘fish fragrant’ aubergine sauce, Crispy Wonton ‘Prawn Cocktail,’ Wagyu Beef with Beef XO sauce, and Chicken Char Sui with Liquorice and Dehydrated Raspberry.
What’s even more remarkable is that this experience is available to walk-in guests only, as The Donovan Bar does not take bookings. This offers a rare and exciting opportunity for diners to spontaneously step into such a prestigious venue and enjoy world-class dishes alongside expertly crafted cocktails without the need for reservations.
Andrew commented: “The Donovan Bar in Brown’s Hotel is one of my favourite places for cocktails. It’s been exciting to work with the magicians behind the bar who put the same energy and craft into mixology as we do with the dishes at A.Wong. The snacks I’ve created have been inspired by the five flavours in Chinese cooking – sweet, sour, spicy, salty and bitter – and hopefully give guests something a bit different to enjoy with their drinks.”
Following Andrew Wong’s residency, Tom Kitchin, one of Scotland’s leading chefs, will bring his culinary expertise to the Donovan Bar in February. Kitchin, famed for his “From Nature to Plate” philosophy, is a champion of seasonal Scottish produce and locally sourced ingredients.
His approach emphasises freshness and simplicity, allowing the natural flavours of the ingredients to shine. Guests can expect a robust and earthy menu that pairs perfectly with the Donovan Bar’s sophisticated drinks.
Tom told The Wordrobe: “I am really excited to bring a wee bit of Scotland to the esteemed Brown’s Hotel in London in the New Year. Being part of the Guest Chef Series for three months and working closely with Adam and the team will give diners at The Donovan bar a chance to sample some delicious Scottish bar food in line with my deep passion for local, seasonal produce.”
Rounding out the series from June is the celebrated Mitch Tonks, a leading figure in British seafood. As the founder of the award-winning Seahorse restaurant in Dartmouth, Tonks has built a reputation for his commitment to sustainable, high-quality British seafood.
With over 25 years of experience in the seafood industry, starting as a fishmonger in 1996, he will bring the essence of coastal dining to the heart of Mayfair. His dishes, will celebrate the fresh, natural flavours of the ocean, transporting guests to the seaside.
The Donovan Bar, led by Maestro Salvatore Calabrese and Director of Mixology Federico Pavan, is famed for its ever-evolving, expertly crafted cocktail menu. The new chef residencies will only elevate this further, providing an exceptional dining experience for guests.
Make it happen
Where: The Donovan Bar at Brown’s Hotel, a Rocco Forte Hotel, 33 Albemarle St, London W1S 4BP
How: Find out more and make a booking via The Donovan Bar
When: 28th October 2024 with two-Michelin-starred chef Andrew Wong
