The team at 116 Pall Mall are launching a brand new restaurant menu for the culmination of the year, introducing a fresh take on some classic brasserie-style dishes.
Whether guests are looking for a quick light lunch in between meetings, or a classic fine dining experience before an evening in London’s West End, the new menu offers a versatile range of classic British options.
A brasserie is a French restaurant with an emphasis on quick, simple hearty meals, catering for both lunch and dinner. The new menu takes inspiration from these origins with eleven classic mains to choose from, but each with a twist of something quintessentially British.
“We’ve tried to make a menu which is inviting for our guests,” says Andrew Doherty, head Chef at 116 Pall Mall. “We have a variety of dishes that are quick to serve; using classic flavours which we hope will please everybody. It’s nice light food, modern, but with traditional flavours.”
In traditional brasserie-style, guests can order individual dishes from a newly refreshed a la carte menu, or set menu options which provide great value for customers. For the first time, the restaurant features a ‘fast track’ dish which can be quickly prepared and served for the busiest of customers. There are also options for vegetarian and vegan diners.
Local produce and seasonal ingredients
Head Chef Andrew is passionate about the use of local produce at 116 Pall Mall, and sources many of the ingredients from a family-run farm based throughout Kent, Essex and Bedfordshire. “We like to change with the seasons,” he explains. “So we have a farmer who will grow asparagus, fine beans and peas for us, as well as a lot of apples, parsnips, carrots and other root vegetables.”
“Similarly, most of the fish we use is British because I believe that fish that’s caught close to where you are is always going to be better. We also use only British meat, so the beef, pork and lamb will all be British, as and when each feature on the menu.”
What’s on the menu?
“The new menu showcases some classic flavours,” says Andrew. “It’s designed to be versatile and appeal to lots of people. We’ve tried to keep the influences predominantly British, but with the occasional outside influence, such as the chorizo from Spain and the olive oil from Italy.
“Another example would be cured ham and figs, with Bosworth goat’s cheese – we were looking at some quite classic flavour combinations with British ingredients, but then we get a few Mediterranean flavours coming together here too. It’s simple and elegant, seasonal at the moment, and it’s very tasty.”
About the chef
When it comes to creating a new menu, Andrew and his team can call upon a wide range of culinary experiences. Andrew himself was born in Australia and did his chef apprenticeship in his hometown of Sydney. He worked in several awarded restaurants before moving to the UK to work under renowned British Chef Rowley Leigh at Kensington Place. He then went to Lancaster Place
where he was promoted to sous chef, before joining the team at 116 in 2016.
Andrew’s expertise covers all aspects of fine cuisine, and he is assisted by a team of three other chefs de partie to create the 116 culinary experience as you see it today.
Chef’s pick of the dishes
Among the kitchen staff, 116 Pall Mall can also count new pastry chef Lucia among their number and Andrew gives special mention to one particular item on the menu. “My favourite dish on the menu at the moment would be the Paris-Brest. It’s essentially a choux bun with praline, and an almond custard. It’s a classic dish and one of my favourite things to eat.
“Lucia is very passionate and her food tastes fantastic. The Paris-Brest is a classic dish and her execution of it is excellent.”
Try the new menu at 116 Pall Mall
A Grade 1-listed building, 116 Pall Mall is a grand destination for guests to visit and dine in, unique in location and in offering. The new menu is ideal for either a quick lunch by yourself or as a group of ten for dinner.
020 7451 3337