“Brian Hennessy, Executive Chef”
Brian Hennessy has been appointed head chef at Landmark London’s Winter Garden restaurant.
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 the Michelin-starred Campagne restaurant in Ireland.
At Landmark London, he creates a culinary offer for the Winter Garden restaurant as well as for the hotel’s private functions, events and room service.
New dishes include roasted venison carpaccio with Cabernet Sauvignon emulsion, pecan marshmallows and blood orange; butter-poached Scottish lobster, grilled calcotte, spiced carrot puree and lemongrass glaze; and citrus salmon with caviar and miso buttermilk dressing, complemented by chive oil.
Hennessy said: “The restaurant offers a diverse range of dishes with a focus on balance and seasonality, allowing quality ingredients to shine without confusing presentation. My overall aim is to establish it as a destination restaurant, to provide a memorable dining experience and a reason to visit the hotel.
