Chef Heinz Beck, the internationally renowned proprietor of a number of Michelin-starred restaurants worldwide, has confirmed that he will make a return to London next month when he opens a new restaurant called Beck at Brown’s — inside Brown’s Hotel (having first opened in 1837, apparently London’s oldest), on Mayfair’s Albemarle Street. It is scheduled to open on Monday 16 April.
The restaurant has been redesigned by Olga Polizzi (co-founder of Rocco Forte Hotels), and promises “a brand-new casual dining menu of classic Italian dishes, reinvented using the finest seasonal British ingredients.” It wants to unite Beck’s “inimitable style with the hotel’s British heritage and careful balance of classic elegance and contemporary flair.” It had been expected that Beck would make a permanent return to London following the Ora pop-up the chef launched with sommelier Salvatore Calabrese. at the hotel in November last year. Ora was announced following the departure of Mark Hix the previous month — Hix had occupied the hotel restaurant for six years.
Beck previously ran the Michelin-starred Apsley’s, A Heinz Beck Restaurant in London between 2009 and 2013.
Though Beck is perhaps best known for his three-Michelin-starred La Pergola in Rome, the new restaurant will be closer in style to his recently opened, more casual Attimi. The menu will focus on a “light, healthy menu featuring the highest quality produce — with Norfolk chicken and lamb from the organic Rhug estate.” Beck at Brown’s will present dishes from all over Italy, aiming to demonstrate the nation’s diverse cooking techniques: “from the hearty meat and fish dishes found in the mountainous north to the fresh citrusy flavours in the sun-drenched south.” A pre-dinner aperitivo ‘happy hour,’ so popular in Rome, will be introduced to London.
First on the menu will be: Insalate and Antipasti — small plates, including: burrata di Andria with marinated courgette; dressed crab with grilled romaine lettuce and wild herbs; and roasted veal sweetbreads with fava beans, peas and artichokes.
Then, Primi and Zuppe: Including house-made fresh pasta dishes with “innovative twists on world-famous recipes to unique regional specialties.” Risotto with aged parmesan, artichokes and olive oil; taglioni all’astice with smoked aubergine cream and chilli and spaghetti cacio e pepe with lime-marinated langoustine (pictured.)
That is followed by Pesce and Carne: Red mullet ‘sandwich’ with black olive and tarragon; grilled black cod with ‘Nduja crust, red peppers and cucumber; aged Rhug estate striploin with truffle mash and rosemary sauce (to share). A cheese menu falls under the title Formaggi dal carrello, which will include a selection of British and Italian cheeses served with dried fruits. A tiramisu affogato; tarta al cioccolato and Sorrento lemon cheesecake will each make an appearance on the desserts list.
Speaking about his latest venture, Beck said:
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.
The restaurant will comprise three discreet areas, separated by bronze screens: bar, dining and a more private dining space, all paying homage “not only to Brown’s traditional heritage, but the Italian landscape and it’s colourful abundance and cultural history.”