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Introduction
The restaurant interior has been conceived as a subtle, elegant portrait – contemporary and innovative, yet mindful of tradition. The dining room features floor-to-ceiling glass walls, giving diners a view of the kitchen and its unique pulley system. Modelled after a version used by the royal court, the pulley's rotate the spit on an open-fire. The ivory-painted walls are decorated with custom-made porcelain wall sconces in the shape of antique jelly moulds.
Originally from Dorset, Ashley Palmer-Watts’s love of food began with his love of the countryside and his familiarity with the seasons and exceptional produce of the British Isles. An after-school washing up job in a local restaurant at thirteen ignited a passion for cooking that has resulted in a career spanning almost twenty years. After leaving school, he started to work at Le Petit Canard in Dorset where he learnt the fundamental disciplines of the kitchen whilst spending most of his free time visiting producers and suppliers.
Ashley joined Heston Blumenthal at The Fat Duck in Bray in 1999 when it had just received its first star. Within two years, he was promoted to Sous Chef and he became Head Chef in 2003. Since 2008, he has been the Executive Head Chef for the Fat Duck group. Ashley currently heads up the kitchen at Dinner by Heston Blumenthal at the Mandarin Oriental, Hyde Park.
His creative eye for detail coupled with a great enthusiasm for research and British ingredients have enabled him to create the unique menu of historically inspired British dishes with Heston Blumenthal for the new restaurant. He continues to oversee development at The Fat Duck, The Hinds Head and The Crown Pub in Bray.
Originally from Dorset, Ashley Palmer-Watts’s love of food began with his love of the countryside and his familiarity with the seasons and exceptional produce of the British Isles. An after-school washing up job in a local restaurant at thirteen ignited a passion for cooking that has resulted in a career spanning almost twenty years. After leaving school, he started to work at Le Petit Canard in Dorset where he learnt the fundamental disciplines of the kitchen whilst spending most of his free time visiting producers and suppliers.
Ashley joined Heston Blumenthal at The Fat Duck in Bray in 1999 when it had just received its first star. Within two years, he was promoted to Sous Chef and he became Head Chef in 2003. Since 2008, he has been the Executive Head Chef for the Fat Duck group. Ashley currently heads up the kitchen at Dinner by Heston Blumenthal at the Mandarin Oriental, Hyde Park.
His creative eye for detail coupled with a great enthusiasm for research and British ingredients have enabled him to create the unique menu of historically inspired British dishes with Heston Blumenthal for the new restaurant. He continues to oversee development at The Fat Duck, The Hinds Head and The Crown Pub in Bray.
Contact Info
Address:
Mandarin Oriental Hyde Park
66 Knightsbridge
London SW1X 7LA
United Kingdom
66 Knightsbridge
London SW1X 7LA
United Kingdom
Tel:
020 7201 3833
Website:
http://www.dinnerbyheston.com
Offering
- British cuisine
- Lunch and dinner
- Wine
- Private dining
Hours of operation
| From | To | From | To | From | To | ||
|---|---|---|---|---|---|---|---|
| Monday | Open | 12:00 | 14:30 | 18:30 | 22:30 | ||
| Tuesday | Open | 12:00 | 14:30 | 18:30 | 22:30 | ||
| Wednesday | Open | 12:00 | 14:30 | 18:30 | 22:30 | ||
| Thursday | Open | 12:00 | 14:30 | 18:30 | 22:30 | ||
| Friday | Open | 12:00 | 14:30 | 18:30 | 22:30 | ||
| Saturday | Open | 12:00 | 14:30 | 18:30 | 22:30 | ||
| Sunday | Open | 12:00 | 14:30 | 18:30 | 22:30 | ||
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