“Brian Hennessy, Head Chef”
Brian Hennessy has been appointed head chef of the Winter Garden Restaurant at the Landmark London.
He joins the hotel from the Michelin-starred Ritz London, where he served as sous chef, overseeing the main restaurant, private dining room, room service, and bar area.
Hennessy also has previous experience at the Rees Hotel in New Zealand and at the Michelin-starred Campagne restaurant in Ireland.
At the Landmark London, he will create a culinary offering for the Winter Garden Restaurant, as well as for the hotel’s private functions, events, and room service.
New dishes include seared venison carpaccio with Cabernet Sauvignon emulsion, pecan praline, and blood orange; butter-poached Scottish lobster with grilled calcot, spiced carrot purée, and lemongrass glaze; and citrus-cured salmon with caviar and miso buttermilk dressing, complemented by chive oil.
Hennessy said: “The restaurant will be offering a diverse range of dishes with the focus on balance and seasonality, allowing the quality ingredients to shine without fussy presentation. My overall objective is to firmly establish it as a destination restaurant, provide a memorable dining experience and a reason to visit the hotel.”
