Brian Hughson – Head Chef of The Grill at The Dorchester
14 July 2010
Appointed Head Chef of The Grill at The Dorchester in May 2009, Brian Hughson has placed The Grill at the forefront of the London dining scene and re-established its credentials as one of the UK’s best restaurants showcasing classic British cuisine. Since taking the helm, accolades have included listings in the Ten Best Celebrity Chef Restaurants in Top Table’s Top 100 and in GQ’s Top Ten Eateries.
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 being his passion, Brian works tirelessly to source quality, organic produce from around the British Isles wherever possible, such as beef, lamb, salmon and garden vegetables.
Beautifully cooked British ingredients, such as Dorset Down Lambs Chop, Saddle of Wild Rabbit and Honey Glazed Ham, are at the heart of The Grill’s 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 brought 20 years culinary experience with him to the hotel, during which time he opened two restaurants and cooked for HRH The Prince of Wales. He joined 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, please contact Restaurants at The Dorchester on +44 (0) 20 7629 8888 or email restaurants.uk@dorchestercollection.com.
Menu Highlights
Appetisers
Seared scallops with sardine “pie” and cauliflower puree
Wild Scottish smoked salmon and home cured gravadlax carved from the trolley
Poached chicken with smoked mackerel ravioli and brown bread sauce
Saddle of wild rabbit, stuffed with its offal, on toast with chanterelle mushrooms
Goats cheese and potato with roasted quince and spiced pear dressing
Mains
Fillet of Angus beef with fried quail egg, duck liver, braised short rib and artichokes
Honey Glazed ham with buttered cabbage, smoked sausage and parsley sauce
Braised Brill with red onion and blue cheese dumpling
Spelt risotto with pearl onions, wild garlic, turnips and sorrel butter sauce
Roasted Rabbit Leg with pickled cabbage and fondant potato
Grill Dishes
Grilled chateaubriand, truffled mash, wild mushrooms, snail aubergine béarnaise
Dorset Down’s lamb chop with anchovy, basil and garlic butter
Desserts & Cheese
Brandy soufflé with sage sorbet
Pistachio and almond sponge with red currant jam and buttermilk ice-cream
Selection of British Farmhouse cheeses
The Grill’s 2 Course Set Menu for Lunch and Pre-Theatre Dinner is £21.00
(3 Courses £25.00)
Notes to the Editor:
Biography; Brian Hughson
1967 Brian was born in Speke, Liverpool, in 1967
1987 – 1990 City of Guilds Caulden College, Stoke on Trent
1998 – 1999 Senior Chef de Partie - Rhodes in the Square, London
1999 – 2000 Sous Chef – Cantina Vinopolis & Frith Street Restaurant, London
2000 – 2002 Head Chef – The Belvedere, London
2002 – 2003 Head Chef – Wheelers of St James (Marco Pierre White) London
2003 – 2003 Senior Sous Chef – Petrus, London
2003 – 2004 Senior Sous Chef – The Savoy Grill (Marcus Wareing), London
2004 – 2007 Head Chef – The Restaurant, 30 St Mary Axe, The Gherkin, London
2006 – to date Chef – HRH, The Prince of Wales, various Royal Residences
2007 – 2008 Head Chef – Rhodes W1, London
About The Dorchester
The Grill opened in 1931 when The Dorchester welcomed its first guests and swiftly became one of the world’s most iconic hotels. Situated on Park Lane, the 250 rooms and suites are individually decorated in an English country house style and offer elegant views of Hyde Park. Informal dining is available to guests in the Promenade and The Bar, China Tang serves traditional Cantonese cuisine while three Michelin star Alain Ducasse at The Dorchester is one of London's finest and most beautifully designed French restaurants. The Dorchester Spa reopened last year after a six month £3.2 million expansion and renovation, and includes a uniquely named ‘Spatisserie’.
High resolution images of The Dorchester can be downloaded by registering at https://clientservices.vfmii.com/pdl/Main.html?company=dorchestercollection
For further information please contact:
Rosanna Crawley
Head of Communications
Tel: +44 (0) 20 7319 7062
Mob: +44 (0) 7833 238 382
rcrawley@thedorchester.com
www.thedorchester.com
Dorchester Collection
The Dorchester Collection is the successor to the Dorchester Group, originally established in 1996 to manage a portfolio of some of the world’s foremost luxury hotels in Europe and the USA.
The launch of Dorchester Collection in 2006 signalled a change to the strategic goals of the company. By applying its unrivalled experience and capability in owning and operating some of the world’s great individual hotels, the company’s vision is to become the ultimate hotel management company, with a passion for excellence and innovation, honouring the individuality and heritage of its iconic hotels. This will be achieved through acquisition as well as management of wholly-owned and part-owned hotels.
Backing the strategy is a strong company branding that expresses the market’s universally high regard for the current portfolio and the distinctive common values held by all Dorchester Collection hotels.
The current portfolio is managed by Dorchester Collection:
The Dorchester in London
The Beverly Hills Hotel in Beverly Hills
Le Meurice in Paris
Hotel Plaza Athénée in Paris
Hotel Principe di Savoia in Milan
The New York Palace in New York
Hotel Bel-Air in Los Angeles
Opening 2010
Coworth Park, Ascot, UK
Opening 2011
45 Park Lane, London
