Join Top Chefs Simon Hulstone & Nigel Mendham For One-Night Seasonal Tasting Menu at DUKES LONDON


Taking place to highlight the abundance of bounty from British kitchen-gardens and farms, join chefs Nigel Mendham and Chef Simon Hulstone for a special six-course tasting menu at DUKES LONDON this March



The prestigious DUKES LONDON hotel and its much-loved restaurant, GBR are hosting an exclusive one-night-only dinner on 15th March 2022, treating gourmands to a unique collaboration between GBR’s Chef Nigel Mendham and Chef Simon Hulstone of The Elephant in beautiful Torquay.

Featuring six exquisite courses of fine dining cuisine, the chefs will showcase their combined passion for the bounty of British kitchen-gardens and farms, highlighting much-loved local produce with dishes that incorporate such ingredients including elderberries, Devon clotted cream, Scottish langoustine and locally-sourced Beesands scallops.

Chef Proprietor Simon Hulstone, has been cooking professionally since his school days and is one of the UK’s most decorated chefs.  In 2003 he won the Roux Scholarship and went on to win the Craft Gild of Chefs National Chef of the Year Award in 2008. A firm champion of Devon and its produce, he has helped develop The Elephant’s 96-acre dedicated farm in Brixham which supplies 70% of the restaurant’s vegetables and a wide variety of leaves and herbs as well as free-range eggs and Kelly Bronze turkeys.

An equally passionate advocate of local produce, chef Nigel Mendham was born in Norfolk and has always had an infinity for Britain’s best  produce, making use of the finest locally-sourced ingredients to create hearty British dishes with a twist.

He is no stranger to playing a major role in the kitchen at some of the UK’s top restaurants, and spent the early years of his career working in red star country houses around the British Isles – from the south coast to the Lake District including the Lygon Arms, South Lodge, Stapleford Park and The Samling Hotel which held the Michelin Star for two years.


The all-day dining concept of GBR takes Nigel’s philosophy on food back to its roots. Since taking over as Executive Head Chef there in 2011, he has made his mark on the competitive London dining scene with simple, elegant food prepared with traditional techniques to produce dishes that are refined and precise, balancing classic flavours with contemporary flair.



Simon commented: “It’s been far too long since I’ve been able to cook for guests outside of my restaurant and I’m looking forward to showcasing a taste of Devon and the Elephant for guests at Dukes.  Me and the chefs are also looking forward to working with Nigel and his talented team to create a truly celebratory British menu.”

Nigel added: ‘“Simon is one of the most respected chefs in the industry and this collaboration is a huge honour for me and an opportunity to share our philosophies on how great British ingredients should be championed. I’m looking forward to welcoming Simon and his team to DUKES LONDON and to creating a memorable evening in GBR“

The full menu is as follows:

Beef ‘tea’ dripping on toast, smoked salt, burnt brisket ends

Cauliflower marinated in curry oil, cauliflower couscous, spiced lentils, sultanas

Beesands hand dived scallops, BBQ hen of the woods, shallot puree, aromatic green herb sauce

Roast Scottish langoustine, parsnip puree, bartlett pear, hazelnut & langoustine sauce

Loin of venison, onion ash, haunch croquette, turnip & apple, heritage beetroot, elderberry jus

‘Egg & Soldiers’

Devon clotted cream (clotted cream mousse, blackberry jam, gingerbread, sorbet)


A portion of all profits will also go to the charity Hospitality Action, who offer vital assistance to those who have worked within hospitality in the UK and who find themselves in a crisis. Recently, much of this focus has been placed on helping those affected by COVID-19; such as giving mental health support to those who faced furlough, fighting domestic abuse, and helping parents cope with homeschooling.

Make it happen
Cost: Tickets are now available at £125 per person: the evening includes a welcome drink, and a six-course tasting menu with wine pairing.
How: To book tickets please email gbrlondon@dukeshotel.com; call  020 7491 4840
When: 15 March 2022 , 18:30pm start
Where: 35 St James’s Pl, St. James’s, London SW1A 1NY

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