Rocco Forte's Brown's Hotel introduces new restaurant name and announces chef appointments (Royaume-Uni)
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Rocco Forte's Brown's Hotel introduces new restaurant name and announces chef appointments (Royaume-Uni)
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Catégorie : Europe - Royaume-Uni - Économie du secteur
- Carrières
- Gastronomie
- Nominations - Gastronomie vRénovation ou nouveauté dans un établissement
Ceci est un communiqué de presse sélectionné par notre comité éditorial et mis en ligne gratuitement le 29-04-2008
Having recently celebrated its 170th Anniversary, Rocco Forte's Brown’s Hotel was not only the first ever hotel to open in London, but was also home to the first ever hotel restaurant. To celebrate this, Brown’s Hotel is delighted to welcome its new Executive Chef, Lee Streeton, and new Director of Food, Mark Hix, and to announce the renaming of the restaurant as The Albemarle.
Formerly The Grill at Brown's Hotel, the newly-launched The Albemarle specialises in the finest quality British cooking. Lee and Mark have created an outstanding menu featuring great British classics alongside many lighter fish and shellfish dishes - all using carefully sourced, seasonal ingredients.
Guests can choose from starters such as Potted Morecambe Bay Shrimps; Romney Marsh Beetroot Salad with Golden Cross Goat’s Cheese; main courses include Roasted Scallops with Hedgerow Garlic and Dover Sole as well as unusual and traditional cuts of meat such as Galloway Sirloin and Aberdeenshire Fillet which have a remarkable depth of flavour and succulence. At lunch, the carving trolley also serves traditional roasts including Brymore Veal, Hay-Baked Leg of Lamb and Loomswood Farm Duck with Blood Orange Sauce.
Born in 1977, Lee’s career started at The Savoy Hotel, London before moving to Caprice Holdings. Here Lee worked at both The Ivy and Le Caprice before moving to Villa Moda in Kuwait as Head Chef. In 2004 Lee returned to Caprice Holdings as Head Chef for Daphne’s Restaurant until joining Rocco Forte's Brown's Hotel in December 2007. Lee, originally from Dorset, is passionate about supporting British suppliers and he and Mark have gone to great lengths to source some of the finest seasonal ingredients from all over the British Isles.
To complement the extensive menu, Brown’s Hotel’s sommelier has sourced a comprehensive list of over 400 wines, as well as a fine selection of aperitifs, spirits and liqueurs.
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