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Heinz Beck returns to London

To launch Beck at Brown’s this April

The restaurant will offer a brand-new casual dining menu of classic Italian dishes, reinvented using the finest seasonal British ingredients

Michelin starred chef Heinz Beck has announced he will return to London next month with his much anticipated new restaurant Beck at Brown’s, launching on Monday 16th April. Opening in the heart of Mayfair at the iconic Brown’s hotel, the restaurant, freshly redesigned by Olga Polizzi, will offer a brand-new casual dining menu of classic Italian dishes, reinvented using the finest seasonal British ingredients, uniting Heinz’s inimitable style with the hotel’s British heritage and careful balance of classic elegance and contemporary flair.

Beck at Brown’s comes to Mayfair on the heels of Beck’s hugely successful takeover of the space last December as part of the hotel’s celebration of Italian conviviality where he took up residence alongside drinks maestro Salvatore Calabrese. The restaurant will have, at its epicentre, Heinz’s Italian pedigree, refined over his years running kitchens in Rome, in the lauded La Pergola and Attimi, his recently opened more casual outpost in Fiumicino's Airport, in jv with Cremonini Group. With a focus on a light, healthy menu featuring the highest quality produce, with Norfolk chicken and lamb from the organic Rhug estate. Each dish is crafted by Heinz to create a hearty Italian menu perfect for a swift lunch, formal dinner or private party. Beck at Brown’s brings dishes from throughout Italy, showcasing the diversity in cooking techniques throughout the country, from the hearty meat and fish dishes found in the mountainous north to the fresh citrusy flavours in the sun-drenched south.

Heinz Beck comments: “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”.

Now with its own separate entrance on Mayfair’s Albermarle Street, the space itself has undergone a complete redesign, headed up by Olga Polizzi, Rocco Forte Hotels’ director of design. Whilst maintaining the historic architectural details such as the original 1900’s oak panelling, the restaurant has been transformed into a bright, botanical utopia, with a colour palette of greens and turquoises with brass accents and a curated selection from Brown’s significant art and antiques collection.

Consisting of three areas, separated by ornamental bronze screens, each section; bar, dining and a more private dining space, pays homage not only to Brown’s traditional heritage, but the Italian landscape and it’s colourful abundance and cultural history. The focal feature in the space is the specially commissioned wallpaper by interior designer Adam Ellis which sits boldly above the panelling. The wall covering has a strong botanical image, continued throughout the restaurant, from the tapestry-like fabric of the banquettes and embroidered blinds to the vibrant colours of the dining chairs. Polizzi has also commissioned striking bespoke chandeliers from the Florentine designers Chelini to further enhance the convivial Italian atmosphere.

Olga Polizzi Comments: “In designing Beck at Browns, I wanted to stay true to the Hotels' rich tradition and history, yet capture the spontaneity and sophistication of Mayfair.  You can see this in the beautiful frieze that we have commissioned by Adam Ellis that sits over the listed panelling, which adds both light and richness.  Italy represents a huge part of my heritage, so it is wonderful that this is not only reflected in the cuisine but also in the large chandeliers we had commissioned from Florence, bringing to Brown's an element of Italian flair to its British DNA. The new bar tables from Julian Chichester, mixed with antiques from Martin Johnson and the stunning colossal heads of Emily Young were all brought together to give the restaurant an interesting and stylish finish”.

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