Three-Michelin-starred chef, Heinz Beck has announced he will return to London next month with his much-anticipated new restaurant Beck at Brown’s, slated to launch on Monday 16th April at Brown’s Hotel in Mayfair.
The new restaurant, designed by Rocco Forte’s own Olga Polizzi, will offer a brand-new casual dining menu of classic Italian dishes, reinvented using the finest seasonal British ingredients, uniting Heinz’s inimitable style with the hotel’s British heritage.
Beck at Brown’s comes to Mayfair on the heels of Heinz’s hugely successful takeover of the space last December as part of the hotel’s celebration of Italian conviviality, where he took up residence alongside drinks maestro Salvatore Calabrese (who will also be taking up residence in the Donovan Bar from 9th April, which has been renovated by Olga and Inge Moore of interior design studio, Muza Lab). The restaurant will focus on Heinz’s mastery of Italian cuisine, refined over his years running kitchens in Rome in the lauded La Pergola and the more casual Attimi. Dishes will light and healthy, featuring the highest quality produce, with Norfolk chicken and lamb from the organic Rhug estate. Each dish is crafted by Heinz to create a versatile Italian menu perfect for a swift lunch, formal dinner or private party.
The menu begins with an extensive Insalate & Antipasti section, showcasing a range of distinct and memorable small plates such as:
Burrata di Andria with marinated courgette
Dressed crab with grilled Romain lettuce & wild herbs
Roasted veal sweetbreads with fava beans, peas & artichokes
This is followed by the Primi & Zuppe menu, including a selection of pasta dishes from innovative twists on world-famous recipes to unique regional specialties, all made with fresh, house-made pasta:
Risotto with aged parmesan, artichokes & olive oil
Taglioni all’astice with smoked aubergine cream & chilli
Spaghetti cacio e pepe with lime-marinated langoustine
In traditional Italian style, the rest of the menu is divided into Pesce and Carne, with highlights including:
Red mullet ‘sandwich’ with black olive & tarragon
Grilled black cod with ‘Nduja crust, red peppers & cucumber
Aged Rhug estate striploin with truffle mash & rosemary sauce (to share)
Desserts include an ever-changing Formaggi dal carrello, comprising a selection of British and Italian cheeses served with dried fruits as well as a range of Dolci with classic flavours such as Tiramisu affogato, Tarta al cioccolato and Sorrento lemon cheesecake.
Guests looking for an even more relaxed experience can also indulge in Heinz’s exclusive Aperitivo creations, with dishes including Crostini burro e alici and Carciofi alla Giudia.
Heinz Beck comments, “I’m excited to return to London after my residency last year and bring with me some of my favourite dishes and, of course, some new creations using the best of British produce. It’s an honour to have my own kitchen in such an illustrious hotel, with a new modern dining room that reflects the colours of Italy and the heritage of Italian cooking.”
Beck at Brown’s will launch on 19th April 2018 at Brown’s Hotel, Albemarle St, Mayfair, London W1S 4BP.
For more information, visit the Brown’s Hotel website.