The newly-named The Grill by Tom Booton will retain the restaurant’s modern British focus and introduce a new sharing menu concept, replacing the previous set menu approach.
Beginning with snacks including Welsh lamb belly and cuttlefish skewers, the menu will go on to feature a selection of small and large plates such as Cornish dressed crab tart; white pudding on brioche; and ‘all the chicken’ served in ‘a variety of ways’.
The pudding selection will include a range of ‘signature’ soft serves including coffee with cream and hazelnuts served with a shot of Blue Jamaican Mountain coffee; alongside a baked apple tart with cider and Cornish Yarg.
As part of the relaunch, there will also be a new daily breakfast service featuring dishes such as truffled egg and soldiers; The Grill’s take on a full English breakfast; and Arnold Bennett omelette.
The new-look restaurant will dispense with the dessert counter installed when Booton took over The Grill back in late 2019, replacing it with a smaller four-seat chef’s counter.
There will also be new open cooking stations with Big Green Egg barbecues.
Adam Nevin, previously sous chef of The Grill, takes a step up to head chef overseeing the young brigade of chefs within the kitchen; while Leonardo Barlondi in charge of the restaurant’s wine curation as head sommelier.
Booton became the youngest chef to head up the kitchen at The Grill at The Dorchester when he joined the restaurant. He was subsequently named Chef to Watch at the 2021 Estrella Damm National Restaurant Award.
The Grill by Tom Booton will be open for breakfast, lunch and dinner service from Thursday May 18.
