New head chef at Belowzero

The Belowzero restaurant on Heddon Street, off Regent Street, has appointed Sean Marshall as the new head chef for the team.

Marshall has previously worked at top London establishments including Prism, Oxo Tower, Bank and Mint Leaf.

The new head chef focuses on modern European dishes including Pan-Fried Red Mullet, Warm Blood Orange and Red Onion Salad with Saffron Orange Oil for starters, followed by main courses such as Pan Fried Fillet of Venison with Seared Foie Gras, Walnut Braised Red Cabbage, Beetroot and Cranberry Compote and a Rioja Jus.

Desserts include Cardamon and Star Anise Mousse with Spinach Genoise and Lime Leaf Anglaise, as well as White Chocolate Fondant with Szechuan Ice Cream and Crystallised Fruits.

The menu is complemented with an international wine list, with bottles of wine priced at £30 each.

The venue is situated next door to the Icebar. There are also three other dining areas at the establishment – the moose dining room, the reindeer lounge and the wolf bar.

Weblink:

www.belowzerolondon.com