Brown’s Hotel, a Rocco Forte property will open its restaurant, Charlie’s, on September 9.
The new restaurant will be named after Lord Charles Forte and directed by Michelin-starred chef, Adam Byatt, who has joined Brown’s as chef director.
Byatt’s team will serve daily specials such as whole poached salmon and glazed Essex gammon on a traditional silver trolley. Alongside this, the à la carte menu features fresh, seasonal options such as fried courgette flowers with truffle honey or whole 12oz Dover Sole grilled or baked in late summer butter, and roasted Yorkshire grouse, blackberries and bread sauce.
Head chef Matt Starling, who previously worked at Fera, Claridge’s is accompanied by Owain Atkinson, previously from Kitchin, La Petite Maison and Chez Bruce, who will oversee the wider food offering for the hotel as executive chef.
On the new opening and his role, Byatt said: “Taking this step and joining the team at Brown’s Hotel is a very exciting moment for me, and it feels like a natural progression both professionally and personally.Five-star hotels are part of my heritage; I started my career in Claridge’s when I was 16, and Brown’s is special as my grandfather was a bell boy here during the 1960’s.”