British Cuisine at its Seasonal Best
A beacon of British style and sophistication, Jumeirah Carlton Tower is acknowledged among the best five star hotels in central London. Within walking distance of Harrods, Harvey Nichols and Sloane Street’s luxury boutiques, many of the material delights of the capital are on the doorstep.
But it is inside Jumeirah Carlton Tower that guests fulfil their innermost needs and enjoy the very best British cuisine London has to offer.
The hotel stands as a bastion of British produce and invention. Award-winning Executive Chef Simon Young, a chef of over 35 years’ standing and in post now for an atypical 13, has surrounded himself with some of the most creative culinary talents available to make up a formidable team.
Together they bring into sharp focus the sumptuous quality of seasonal British fayre in three of Knightsbridge’s most acclaimed restaurants – each with its own unique concept.
The renowned 3 AA Rosette Rib Room is a study in sophistication. Aided and abetted by Ian Rudge, the Rib Room’s Head Chef, who has worked in both one and two star Michelin restaurants, and Executive Sous Chef Andrew Freeman, Simon has created a discrete environment, free from pretence, that allows the team to showcase their adaptability as and when the finest UK produce and the very best prime cuts of British meat and fish reach the market.
The famous roast rib of beef, part of the menu since the restaurant opened in 1961, is supplied by Donald Russell, Royal Warrant holder since 1984 and trusted supplier to HM The Queen and is one of many reasons why the Rib Room is an elegant destination for lunch, dinner, private dining and relaxed evenings in the bar. Live music from Wednesday to Saturday completes the picture.
The Chinoiserie lobby lounge conjures up the Shanghai Art Deco of the 1930s and is a genteel venue for food, day or night. To mark Queen Elizabeth’s 90th birthday, the team has created a signature afternoon tea dish for each of her nine decades. Whether it is Simon’s take on the Strawberry Jam Sponge she famously enjoyed as a child or the
Coronation Chicken first prepared for her coronation in 1953, there is something for every taste.
The ninth floor Club Room at the Peak Health Club and Spa is a more casual affair, marked by the same standard of seasonal British produce and with a focus on health. A wonderful selection of light healthy meals and nutritious buffet snacks, along with exotic fruit cocktails and smoothies, are a must for those looking to lose weight or improve their complexion and serve to further highlight the versatility of Simon and the team.
With the same emphasis on seasonally available British produce, outstanding room service is available 24/7. Eschewing the idea of fine dining in a suite, the team concentrates on delivering the highest quality comfort food and, in the process, provides guests with true a home from home.
Having secured both the 2009 Hotel Chef of the Year and the 2007 Banqueting Chef of the Year awards at The Cateys, Simon Young is known for the long-standing respect he holds among his peers.
But, were you to ask him his greatest career achievements, it is the team ethic and creative culture he has bred in the kitchens at Jumeirah Carlton Tower that really fill him with pride.