Michelin-starred chef Heinz Beck officially opened his new restaurant Beck at Brown’s Monday 16 April in the heart of Mayfair at Brown’s hotel. The restaurant, redesigned by Olga Polizzi, offers a casual dining menu of classic Italian dishes, reinvented using seasonal British ingredients, uniting Beck’s inimitable style with the hotel’s British heritage and balance of classic elegance and contemporary flair.
Beck at Brown’s comes to Mayfair on the heels of Beck’s 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 has Beck’s Italian pedigree at its centre, refined over his years running kitchens in Rome, in the lauded La Pergola and Attimi, his recently opened more casual outpost. With a focus on a light, healthy menu, each dish is crafted by Beck 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 citrus flavours in the sun-drenched south.
The menu begins with an extensive Insalate & Antipasti section, showcasing small plates such as:
- Burrata di Andria with marinated courgette
- Dressed crab with grilled Romain lettuce & wild herbs
- Roasted veal sweetbreads with fava beans, peas & artichokes
This is followed by the Primi & Zuppe menu, including a selection of pasta dishes from innovative twists on world-famous recipes to unique regional specialties, all made with fresh, house-made pasta:
- Risotto with aged parmesan, artichokes & olive oil
- Taglioni all’astice with smoked aubergine cream & chilli
- Spaghetti cacio e pepe with lime-marinated langoustine
In traditional Italian style, the rest of the menu is divided into Pesce and Carne, with highlights including:
- Red mullet ‘sandwich’ with black olive & tarragon
- Grilled black cod with ‘Nduja crust, red peppers & cucumber
- Aged Rhug estate striploin with truffle mash & rosemary sauce (to share)
Desserts include an ever-changing Formaggi dal carrello, featuring a selection of British and Italian cheeses served with dried fruits as well as a range of Dolci with classic flavours such as Tiramisu affogato, Tarta al cioccolato and Sorrento lemon cheesecake.
Guests looking for an even more relaxed experience can also indulge in Beck’s Aperitivo creations, bringing the Italian capital’s popular ‘happy hour’ concept to Mayfair, with dishes including Crostini burro e alici and Carciofi alla Giudia.
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. While maintaining the historic architectural details such as the original 1900s oak panelling, the restaurant has been transformed into a bright, botanical utopia, with a palette of greens and turquoises with brass accents and a selection from Brown’s significant art and antiques collection. London-based designer Galvan has designed the women’s uniforms for the restaurant, accessorised with earrings by Casa Chiqui.
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 also the Italian landscape and its colourful abundance and cultural history. The focal feature in the space is the specially commissioned wallpaper by interior designer Adam Ellis which sits above the panelling. The wall covering has a strong botanical theme, 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 chandeliers from the Florentine designers Chelini to further enhance the convivial Italian atmosphere.
