The Peninsula London has announced the opening of its restaurant Brooklands on 4 October, its rooftop restaurant and bar from Chef Claude Bosi paying homage to British motoring and aviation.

Uninterrupted views of London’s skyline and a distinct design inspired by its namesake, Brooklands Racetrack – a venue synonymous with ground-breaking speed, flight, and adventure, Brooklands restaurant pairs the creative European cuisine of Chef Director Claude Bosi with The Peninsula London’s signature service.

Brooklands Racetrack was the world’s first purpose-built motor racing circuit. Constructed in Surrey in 1907, it was the birthplace of British motorsport and aviation, home to the Concorde and the site of significant engineering achievements.

From the racetrack to the rooftop, the Brooklands journey begins on the ground floor in the dedicated lobby lined with timber and Bentley lights. The space displays a rotating collection of rare memorabilia, including the Napier Railton, the legendary aero-engined racing car, and the original Concorde nose cone.

A host of spaces are designed by architect Archer Humphryes

Arriving at the top floor of The Peninsula London, guests will discover a host of spaces designed by architect Archer Humphryes. Brooklands Bar offers unrivalled views over London’s skyline and Buckingham Palace, and The Tasting Room, a cigar lounge and tabac. The Trophy Room, an introduction to the legacy of the racetrack, leads to the light-flooded rooftop restaurant and expansive terrace.

The sleek, modern dining room pays full-sensory tribute to the Concorde. The jet was a revered icon of high style and a supersonic symbol of the Franco-British partnership, which began at Brooklands Racetrack. A scale replica created by manufacturer Discommon, spans the entire ceiling. Much of the furniture are replicas of the original Concorde lounge.

Seating up to 22, Brooklands’ private Mach II dining room – named for the speed at which the Concorde travelled – provides an intimate space with minimalist design features sycamore wall panels, gleaming white oak floors, and floor-to-ceiling windows offering panoramic views of London.

Brooklands tasting menus are crafted using sustainably sourced British ingredients and traditional French techniques, offering a modern yet classic fine-dining over seven-, five-, and three-course menus. Led by Restaurant Director Samuel Vouilloux, Brooklands is open from lunch to dinner.

Uninterrupted views of London’s skyline

Canton Blue at The Peninsula London

It joins the hotel’s other F&B options. Executive Chinese Chef Dicky To draws on his Cantonese heritage combined with British cooking techniques and ingredients on a vibrant modern menu at Canton Blue.

Set on the ground floor of The Peninsula London, the restaurant reflects the vibrant and longstanding exchange between the two cultures with a collection of decorated spaces – many of whose design elements take inspiration from the Keying Junk, the famed trade ship that sailed between Asia and Europe during the mid-19th century.

Designed by Hong Kong-based interior designer Henry Leung of CAP Atelier, Canton Blue features four dining rooms across multiple levels including two refined private dining spaces: The Silk Room, whose Chinese silk-lined walls and striking red glass lanterns evoke a Beijing opera house.


And The Music Room, which proudly displays antique Chinese instruments such as the yueqin (or “moon lute”) and double-stringed guzheng alongside calligraphy-inspired artwork. The main dining room is accompanied by the ground-floor bar, Little Blue, where guests can enjoy cocktails inspired by flavours of the East.

The Cantonese restaurant debuted at The Peninsula London, which pays a culinary tribute to the historic maritime trade routes linking China and Britain.

Exceptional Cantonese cuisine

Executive Chinese Chef Dicky To culinary experience has encompassed more than a decade in prestigious kitchens all over Asia, including The Peninsula Shanghai, The Peninsula Tokyo and most recently, The Peninsula Paris, creates menus anchored in Cantonese tradition but enhanced by recognisably British cooking techniques and ingredients. A dim sum selection is created by the restaurant’s Head Dim Sum Chef, Ling Ling Zeng. The

Peninsula London’s Director of Wine, Melody Wong, has curated a drinks menu for Canton Blue that embodies the traditions of both Asia and Europe. Rare for the U.K., the restaurant offers the most extensive hospitality collection of baijiu, a Chinese rice spirit with complex, savoury aromas, alongside a selection of over 200 fine wines from around the world.

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