The Michelin-starred chef Heinz Beck returns to London this month with his much anticipated new restaurant, Beck at Brown’s.
Opening in the heart of Mayfair on 16 April at the iconic Brown’s hotel, the restaurant, freshly redesigned by Olga Polizzi, offers a brand-new casual dining menu of classic Italian dishes, uniting Heinz’s inimitable style with the hotel’s British heritage and careful balance of classic elegance and contemporary flair.
Beck at Brown’s follows his 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.
With its own separate entrance on Albermarle Street, the space itself has undergone a complete redesign, headed up by Polizzi, Rocco Forte Hotels’ director of design.
While maintaining the historic architectural details such as the original 1900’s 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 antiques collection.
Brown’s was London’s first ever hotel, opening in Mayfair in 1837
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 it’s 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. It 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 bespoke chandeliers from the Florentine designers Chelini to further enhance the convivial Italian atmosphere.
The restaurant has, at its epicentre, Heinz’s Italian pedigree, refined over the 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 featuring the highest quality produce, with Norfolk chicken and lamb from the organic Rhug estate.
“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.”
Polizzi adds: “I wanted to stay true to the Hotels’ rich tradition and history, yet capture the spontaneity and sophistication of Mayfair. Italy represents a huge part of my heritage, so it is wonderful that this is not only reflected in the cuisine but also in the large chandeliers we had commissioned from Florence, bringing to Brown’s an element of Italian flair to its British DNA.”
