Heinz Beck returns to London: Restaurant Beck to open at Brown’s this April

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 16^th 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 the chef’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 Beck’s Italian pedigree, refined over his years running kitchens in Rome, in the lauded La Pergola and Attimi, his recently opened, more casual outpost. The focus will be 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 the Michelin-starred chef 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.

The menu begins with an extensive starters section, showcasing a range of distinct and memorable small plates such as Burrata di Andria with Marinated Courgette, Dressed Crab with Grilled Romaine Lettuce & Wild Herbs and Roasted Veal Sweetbreads with Fava Beans, Peas & Artichokes

This is followed by the primi e 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 and Spaghetti Cacio e Pepe with Prime-marinated Langoustine.

In traditional Italian style, the rest of the menu is divided into pesce e carne, with highlights including: Red Mullet “Sandwich” with Black Olive & Tarragon, Grilled Black Cod with ‘Nduja Crust, Red Peppers & Cucumber and Aged Rhug Estate Striploin with Truffle Mash & Rosemary Sauce.

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 exclusive aperitivo creations, bringing the Italian capital’s ever-popular “happy hour” concept to Mayfair, with dishes including Crostini Burro e Alici and Carciofi alla Giudia.

The revered chef said: “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 1900s 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 antique 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 its 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.

The editorial unit