Take a Trip to London: The Albemarle at Rocco Forte’s Brown’s Hotel
The Albemarle at Rocco Forte’s Brown’s Hotel specialises in the finest quality British cooking, using only carefully sourced local seasonal ingredients. Executive Chef Lee Streeton and Director of Food Mark Hix offer an outstanding menu featuring great British classics alongside many lighter fish and shellfish dishes.
Guests can choose from starters such as potted Morecambe Bay shrimps; Romney Marsh beets with Ragstone goat’s cheese and wild herbs; main courses include fried haddock in beer batter with chips and mushy peas and Dover sole, as well as unusual and traditional cuts of meat on the bone such as Aberdeenshire 28-day aged beef fillet or sirloin which have a remarkable depth of flavour and succulence. At lunch, the carving trolley also serves traditional roasts including hay-baked leg of Corwen lamb, roast Goosnargh corn-fed duck and roast rib of Hereford beef and Yorkshire pudding.
Born in 1977, Lee’s career started at The Savoy Hotel, London before moving to Caprice Holdings. Here Lee worked at both The Ivy and Le Caprice before moving to Villa Moda in Kuwait as Head Chef. In 2004 Lee returned to Caprice Holdings as Head Chef for Daphne’s Restaurant until joining Rocco Forte's Brown's Hotel in December 2007. Lee, originally from Dorset, is passionate about supporting British suppliers and he and Mark have gone to great lengths to source some of the finest seasonal ingredients from all over the British Isles.
The Albemarle is open for breakfast, lunch and dinner and offers a full à la carte menu, alongside a special set menu, which changes daily, of just £25 for 2 courses and £30 for 3 courses.
To complement the extensive menu, Brown’s Hotel’s sommelier has sourced a comprehensive list of over 400 wines, as well as a fine selection of aperitifs, spirits and liqueurs.
Design and Decoration
The Albemarle is also home to an amazing collection of work by leading British artists. These include a neon by Tracey Emin; photography by Rankin; paintings by Bridget Riley, Michael Landy, Fiona Rae, Keith Coventry, Toby Zeigler, Peter Peri, Caragh Thuring and Mat Collishaw and line drawings by Tim Noble & Sue Webster.
With its beautiful wood panelling, vaulted ceiling, elegant green banquettes designed by the leading French designer Philippe Hurel and it’s own bar area, The Albemarle, an 80 cover restaurant, offers a truly glamorous, British experience.
The Albemarle - Opening hours
Breakfast: Monday-Saturday 7am-10.30am, Sunday 7.30am-11am
Lunch: Monday-Saturday 12pm-3pm, Sunday 12.30pm-4pm
Pre-theatre dinner: Monday- Saturday 5.30pm – 7.30pm
Dinner: Monday-Saturday 7.00pm-11pm, Sunday 7pm-10.30pm
To make a booking or for further information please contact The Albemarle on +44 (0)20 7518 4004, E-mail thealbemarle@roccofortecollection.com or visit www.roccofortecollection.com
* January 2009 – The Albemarle was awarded three AA rosettes. This accolade is awarded to “outstanding restaurants that demand recognition well beyond the local area. The highest quality ingredients receive sympathetic treatment, and there is consistent timing, seasoning, and judgement of flavour combinations. You can expect excellent and intelligent service, and a well-chosen wine list”.
* March 2008 - Rocco Forte's Brown’s Hotel was not only the first ever hotel to open in London, but was also home to the first ever hotel restaurant. To celebrate the hotel’s 170th birthday, Brown’s Hotel appointed Lee Streeton as Executive Chef and Mark Hix as Director of Food and announced the renaming of the restaurant as The Albemarle (formerly The Grill).
Brown’s Hotel, Albemarle Street, Mayfair, London, W1S 4BP
Tel: +44 (0)20 7493 6020 Fax: +44 (0)20 7518 4064
Website: www.roccofortecollection.com
