Register to get 3 free articles
Register to unlock the article and receive our free newsletter. Join 26,000 other hotel leaders and stay in the know.
Want unlimited access? View Plans
Already have an account? Sign in
Brown’s Hotel in Mayfair, part of the Rocco Forte Hotels, is launching a series of partnerships with three guest UK chefs.
Andrew Wong, Tom Kitchin, and Mitch Tonks will take over the bar’s food menu, blending the bar’s hospitality and expertise in drinks with “elevated” small plates and snacks.
Each chef will have a three-month residency, bringing their “unique culinary style” to the Donovan Bar.
The series kicks off on 28 October 2024 with two-Michelin-starred chef Andrew Wong, known for his innovative take on traditional Chinese cuisine at his Pimlico restaurant, A.Wong.
Guests at The Donovan Bar will be able to try oysters with “fish fragrant” aubergine sauce, Wonton “Prawn Cocktail”, wagyu beef with Beef XO sauce, and chicken Char Sui with liquorice and dehydrated raspberry.
The experience will be entirely available to walk-in guests only, as The Donovan Bar does not take bookings.
Wong said: “The Donovan Bar in Brown’s Hotel is one of my favourite places for cocktails. It’s been exciting to work with the magicians behind the bar who put the same energy and craft into mixology as we do with the dishes at A.Wong.
“The snacks I’ve created have been inspired by the five flavours in Chinese cooking – sweet, sour, spicy, salty and bitter – and hopefully give guests something a bit different to enjoy with their drinks.”
Following Wong’s residency, Tom Kitchin, one of Scotland’s leading chefs, will bring his culinary expertise to the Donovan Bar in February.
Kitchin, famed for his ‘From Nature to Plate’ philosophy, uses seasonal Scottish produce and locally sourced ingredients. His approach emphasises freshness and simplicity, allowing the natural flavours of the ingredients to “shine”.
Kitchin said: “I am really excited to bring a wee bit of Scotland to the esteemed Brown’s Hotel in London in the New Year. Being part of the Guest Chef Series for three months and working closely with Adam and the team will give diners at The Donovan bar a chance to sample some delicious Scottish bar food in line with my deep passion for local, seasonal produce.”
Rounding out the series from June is Mitch Tonks, a leading figure in British seafood. As the founder of the award-winning Seahorse restaurant in Dartmouth, Tonks has built a reputation for his commitment to sustainable, high-quality British seafood.
With over 25 years of experience in the seafood industry, starting as a fishmonger in 1996, he will bring the essence of coastal dining to the heart of Mayfair. His dishes will celebrate the natural flavours of the ocean.
Tonks said: “I am excited to be part of the Guest Chef Series at Browns Hotel. This residency is a wonderful opportunity to highlight sustainable British seafood through creative small plates that spark conversation, and what a fantastic setting at the Donovan Bar to do just that. I look forward to bringing the vibrant flavours of the coast to London’s Mayfair and creating a memorable dining experience.”
