A new era at The Dorchester

7th May 2009, 9:31am

The five star Dorchester Hotel in London's Mayfair has appointed Brian Hughson as head chef of The Grill.

Putting classic British cuisine at the heart of the menu, treats served up by Hughson include Dorset down lambs chop, saddle of wild rabbit and honey glazed ham and salmon and roast beef carving trolleys.

Hughson commented on his new position: "It feels incredible to be cooking for a legendary hotel like The Dorchester and to be Head Chef at one of London's most long-standing restaurants. It's a fantastic challenge for me, and I plan to spend a lot of time making sure the food fits the welcoming, relaxed atmosphere I think The Grill should have today.

"I'm also very happy to be working with Head Sommelier Jason McAuliffe, he's a familiar face to all the diners and his expertise at matching wines for every palate is unparalleled."

General manager Roland Fasel added: "Brian is perfect for The Grill, he's brought excellent food, warmth and character to the restaurant, while at the same time making sure it sits comfortably in an icon like The Dorchester."

Hughson brings 20 years culinary experience with him to the hotel, during which time he has opened two restaurants and cooked for HRH The Prince of Wales. He joins The Dorchester from the position of head chef of Gary Rhodes' W1 restaurant, which was awarded a Michelin star and three AA rosettes within seven months of opening.

The talented chef has also cooked at London restaurants Pétrus, Rhodes in the Square, Frith Street, 30 St Mary Axe (The Gherkin), the Savoy Grill, and Mirabelle, Belvedere and Wheeler's with Marco Pierre White.

Related Articles:

• 12 Jul 2010 - The Grill at The Dorchester introduces Grouse to the menu

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