Chef Adam Handling outlines his plans for drinking and dining at Belmond Cadogan Hotel, due to open in December.
Menu planning for the restaurant, tea room, bar, room service and banqueting, all of which will reflect Adam’s eye for drama and detail, is now fully under way.
From breakfast, lunch, dinner, afternoon tea, to bar snacks, Adam will be focusing on a sustainable approach to ‘Best of British’, taking inspiration from the building’s illustrious cultural history, in tandem with his existing emphasis on modern British dining and sustainable, zero-waste ethos.
Belmond Cadogan Hotel is rich in history and heritage. It was once home to Lillie Langtry where she courted the future king of England, Prince of Wales, Albert Edward, and was known as Oscar Wilde’s London pied-a-terre.
Adam said: “It’s a very luxurious and intimate hotel that offers a unique British experience. I know whether guests are coming to stay or dine, they want to embrace the hotel’s history and that ties in perfectly with my cooking. I want to draw on the heritage of the building and reinterpret it in my own way.
“There truly will be something for everyone, but fundamentally what we will be offering is the kind of food and drink that I and the team love to create, and eat – we will be serving what we believe in.”
The hotel restaurant, Adam Handling Chelsea, will be a standalone dining room with its own entrance on 21 Pont Street.
The menus, designed with destination diners, hotel guests, and locals in mind, will be larger than any at Adam’s other venues, offering “simplistic” yet “flavoursome” dishes which stay true to Adam’s distinctive style.
Guests will be able to choose from an a la carte, lunch and dinner menu, as well as a tasting menu featuring some of Adam’s most-loved signature dishes.
The Cadogan Tea Lounge is inspired by Adam’s childhood memories of plentiful, delicious feeding at his grandmother’s house.
Adam added: “My Dad used to say, “kiddy on, you’re at your grandma’s,” to me and my brother and sisters, and we always knew that meant we were going to be fed dramatically.
“That’s the idea I had when I thought of afternoon tea – when you walk in, I want it to feel like there’s food in abundance so there will be cakes and chocolates and cookies everywhere.
“It’s that childhood feeling that most of us will remember, and that experience and sense of nostalgia I want to recreate.”
Every item in the quintessentially British afternoon tea will be individually made with intricate detail on a daily basis in the 24-hour, in-house bakery.
The breakfast experience at Belmond Cadogan Hotel is a huge priority for Adam. Alongside a “varied and decadent” breakfast offering, guests will be presented with a box filled with freshly made croissants, pastries, bread, and crumpets as soon as they sit down at their table.
As well as the food offering throughout Belmond Cadogan Hotel, Adam will also be looking after the drinks, from the bar through to the wine lists and in-room minibars.
The main bar will be an extension of the restaurant, serving classic cocktails using British ingredients alongside a British cheese and charcuterie selection.
Guests will also find bottled classic cocktails exclusively made for Belmond Cadogan Hotel in all of the hotel’s rooms and suites. All of these individual bottles will be themed on British history, with each having its own bespoke artwork, and will be created at Adam’s bar lab in Hoxton.
Adam has further plans afoot for an extensive room service menu and is currently devising an array of events packages for private dining, events, meetings, conferences, and banqueting.
In July, as part of the relocation of his restaurant The Frog E1, Adam opened a new bar called Iron Stag in Hoxton, east London.