GBR restaurant to launch at Dukes London hotel with former South Lodge chef
Overseeing the 56-seat space will be executive head chef Nigel Mendham (right), whose career has included the South Lodge in West Sussex; The Samling in the Lake District; Stapleford Park in Leicestershire; and The Lygon Arms in the Cotswolds.
Debrah Dhugga will oversee the launch as managing director of the 90-bedroom, five star Red AA hotel at 36 Little St James Street.
Open all day, every day, the restaurant will serve dishes such as traditional Scotch egg; British charcuterie with pickled vegetables; and Isle of Gigha halibut with red wine and foraged sea herbs.
There will also be classics such as new season lamb with smoked aubergine; and fish and chips with beer batter and mushy peas; plus desserts such as treacle sponge with custard and roasted banana, and dark chocolate mousse with hazelnut.
Bar snacks will include truffle chips, and Norfolk crab on rye toast.
The drinks menu will feature classic and original cocktails and English craft beers, plus 15 red wines and 15 whites.
Décor will be from LSM Design, and aim to feel elegant yet casual, using deep blue, grey and monochrome tones, antique mirrors, plus black and white artwork and photography.
A private dining room for up to 12 will offer strong natural light as well as a large fireplace in the dividing wall with the main restaurant.
“GBR is going to be a huge asset to the St James’s neighbourhood,” says Dhugga. “[Thanks to its] terrific all-day British brasserie menu from Nigel Mendham and his talented team.”
The London’s sister hotel, Dukes Dubai, which is opening on the Palm Jumeirah in April 2017, will also launch a GBR in late spring.
