We are shaking things up at the Donovan Bar, pairing our perfectly crafted cocktails with exclusive dishes created by some of the UK’s top chefs. Grab a seat in the Naughty Corner and bed in for a feast of fancy…
A champion of Scotland’s home-grown produce, Tom Kitchin’s signature nature-to-plate style saw him become the country’s youngest Michelin-starred chef proprietor. After honing his skills under renowned chefs in London and Paris, Kitchin returned to his native Edinburgh to establish The Kitchin which has since become an institution. Kitchin’s classic French technique combined with a love for his home country’s natural larder inspired a culinary movement across Britain. We’re thrilled to have him take over our kitchen.
Mitch Tonks is an award-winning British restaurateur, chef, author and champion of sustainable seafood. With over 25 years of experience in the industry, Tonks started out as a fishmonger in 1996 before opening his first restaurant, The Seahorse, in Dartmouth in 2008. The epitome of coastal dining, the restaurant’s Italian-inspired menu showcases the sea’s glorious bounty, delivered daily from nearby Brixham market, and was recently dubbed ‘the best seafood restaurant in Britain’ by The Sunday Times.
Andrew Wong, the visionary behind London’s two-Michelin-starred restaurant A. Wong, is a trailblazer in the culinary world. With his innovative approach and deep-rooted cultural knowledge, he has redefined what it means to experience Chinese food in Britain. In addition to having a string of accolades under his chef’s whites, Wong is an anthropologist and keen cultural observer. He brings his unique style to the Donovan Bar with dishes such as Scalded Oysters with ‘fish fragrant’ aubergine sauce, and Crispy Wonton ‘Prawn Cocktail’.
This spring, Michelin-starred chef Tom Kitchin brings the authentic taste of Scotland to The Donovan Bar with his ‘From Nature to Plate’ signature. Introducing dishes such as Loch Creran Oysters, handpicked mere hours before plating, and Ramsey of Carluke Haggis with Neeps and Tatties grown in nutrient rich soil, Tom reminds us ‘food should be happiness’.
We are shaking things up at the Donovan Bar, pairing our perfectly crafted cocktails with exclusive dishes created by some of the UK’s top chefs. Grab a seat in the Naughty Corner and bed in for a feast of fancy…
A champion of Scotland’s home-grown produce, Tom Kitchin’s signature nature-to-plate style saw him become the country’s youngest Michelin-starred chef proprietor. After honing his skills under renowned chefs in London and Paris, Kitchin returned to his native Edinburgh to establish The Kitchin which has since become an institution. Kitchin’s classic French technique combined with a love for his home country’s natural larder inspired a culinary movement across Britain. We’re thrilled to have him take over our kitchen.
This spring, Michelin-starred chef Tom Kitchin brings the authentic taste of Scotland to The Donovan Bar with his ‘From Nature to Plate’ signature. Introducing dishes such as Loch Creran Oysters, handpicked mere hours before plating, and Ramsey of Carluke Haggis with Neeps and Tatties grown in nutrient rich soil, Tom reminds us ‘food should be happiness’.
Mitch Tonks is an award-winning British restaurateur, chef, author and champion of sustainable seafood. With over 25 years of experience in the industry, Tonks started out as a fishmonger in 1996 before opening his first restaurant, The Seahorse, in Dartmouth in 2008. The epitome of coastal dining, the restaurant’s Italian-inspired menu showcases the sea’s glorious bounty, delivered daily from nearby Brixham market, and was recently dubbed ‘the best seafood restaurant in Britain’ by The Sunday Times.
Andrew Wong, the visionary behind London’s two-Michelin-starred restaurant A. Wong, is a trailblazer in the culinary world. With his innovative approach and deep-rooted cultural knowledge, he has redefined what it means to experience Chinese food in Britain. In addition to having a string of accolades under his chef’s whites, Wong is an anthropologist and keen cultural observer. He brings his unique style to the Donovan Bar with dishes such as Scalded Oysters with ‘fish fragrant’ aubergine sauce, and Crispy Wonton ‘Prawn Cocktail’.
يقع فندق براونز في قلب حي مايفير الأنيق في لندن، وهو فندق فاخر مبدع يجتمع فيه التاريخ مع رقي القرن الحادي والعشرين.
يقع فندق براونز في قلب حي مايفير الأنيق في لندن، وهو فندق فاخر مبدع يجتمع فيه التاريخ مع رقي القرن الحادي والعشرين.
يقع فندق براونز في قلب حي مايفير الأنيق في لندن، وهو فندق فاخر مبدع يجتمع فيه التاريخ مع رقي القرن الحادي والعشرين.
