He has been appointed chef de cuisine at the Great Central Pub by Matt Fletcher, which will open on 28 November on the site that was previously Great Central Bar and Restaurant.
Great Central Pub will be a new more relaxed concept for the five-star hotel with a food offer that will focus on ‘comforting pub classics with a modern twist’ Menu items will include snacks such as scotch egg with piccalilli; and sticky honey mustard pork belly bites, with larger dishes on offer to include rare seared steak sandwich on tiger bread with hot horseradish, onion jam and watercress; and a ‘posh’ fish finger butty, made with lemon sole goujons, lettuce, aioli, pickles and dill; bangers ‘n’ mash; beer battered fish and chips; and steak and ale pie.
The drinks menu will list locally sourced London beers and ales such as Beavertown, Mad Squirrel and Chiltern Brewery alongside a ‘considered’ global wine list.
Fletcher previously worked at the hotel for over three years between 2009 and 2011 in roles including senior sous chef and executive sous chef.
He returned in January this year as back of house manager having moved from Sydney, Australia, where he was executive chef at The Fresh Collective.
“I am thrilled to be back at The Landmark London,” says Fletcher.
“Some five-star hotels and high-end places can often make people feel unwelcome and out of place.
I want my pub to feel welcoming and not stuffy; an affordable place where you can relax with family, friends, a partner or even alone.
Whether it’s a little something from the snack menu, an à la carte signature or a daily special, each is made with love and seasonal, quality ingredients.
Not fussy, not complicated, just full of flavour.”