Galvin Brothers to Launch at The Athenaeum
Iconic five star London hotel The Athenaeum Hotel & Residences is delighted to announce a partnership with Michelin-starred restaurateurs, Chris and Jeff Galvin. Following a multi-million pound refurbishment, The Athenaeum, located in the heart of Mayfair, will re-open on 27th June 2016 with ‘Galvin at The Athenaeum’ at its heart.
Famous for Galvin Bistrot de Luxe, Michelin-starred Galvin La Chapelle and most recently Galvin HOP, Chris and Jeff Galvin have created an all day dining offering for the hotel to includes breakfast, lunch, afternoon tea, room service and dinner.
Of the partnership Chris Galvin says; ‘This is a first for Jeff and I and we have really enjoyed the challenge of coming up with the whole food and beverage offering. We are committed to our staff, giving them the opportunity to progress, and as such we have appointed many of the current Galvin team to take the lead at The Athenaeum to give guests and diners the best possible experience.’
The restaurant menu will feature classic British dishes as well as incorporating well known Galvin favourites such as the Galvin smoked salmon and steak tartare with toasted sourdough. Starters include Dressed Portland crab with Hampshire watercress & rye bread, Soused Cornish Herrings with marinated Ratte potatoes & pickled cucumber and Woodhall Cumbrian air dried ham & Charentais melon.
Toasted crisp sourdough, English peas, avocado, lemon & fresh ricotta and Spelt pasta, violet artichokes, goats curd and almond will also feature alongside mains of Belly of Dingley Dell pork, Mr Brown’s black pudding, apple & hazelnut salad and Grilled Herdwick Barnsley lamb chop, aubergine & mint hollandaise. Desserts will include Vanilla, lemon & blackcurrant ice cream sundae and Summer raspberry trifle.
The brothers have also created their own afternoon tea menu, something for which the hotel has a long standing and award winning reputation.
The area formerly known as the Garden Room will become THE BAR at The Athenaeum. Galvin Restaurants’ recent partnership with renowned Italian bartender Giancarlo Mancino will continue at The Athenaeum with Mancino overseeing an inventive new look and feel. The bar menu will include an extensive range of new and innovative cocktails, most of which will be a twist on the classics, inspired by Mancino, pioneering craft spirits and the retention of the Athenaeum’s famed whisky collection.
Galvin at The Athenaeum opens from the 27th June 2016. For advanced booking please contact:
Telephone: 020 7640 3333
Notes to Editors:
– About The Athenaeum Hotel & Residences: Located in Mayfair, The Athenaeum Hotel & Residences has 164 bedrooms including 12 suites, 18 townhouse residences and a rooftop suite. It is the essence of Englishness: discreet, personal, friendly, interesting, lavish, quirky and down to earth.
– Address: 116 Piccadilly, Mayfair, London W1J 7BJ
– Tel: +44 (0)20 7499 3464
– Website: athenaeumhotel.com
– Facebook: facebook.com/theathenaeumhotel
– Twitter: @TheAthenaeum
– Instagram: @theathenaeum
– Nearest Tube: Green Park & Hyde Park Corner
– Location: On Piccadilly. Opposite Green Park. Nearby Hyde Park, Buckingham Palace and moments from Shepherd’s Market
– Personality: Glamorous, playful, relaxed yet professional
– Why Visit: The Athenaeum Hotel, a family 5* hotel that offers a delightfully English, relaxed, yet professional service to ensure your stay is individual
– What Else: Located opposite Green Park, the hotel bedrooms, suites and apartments enjoy some of the finest views in and out of London. Guests can even boast the Royal Family as their neighbours
Galvin Restaurants are a family run collection of seven French restaurants founded in 2005 by Chris and Jeff Galvin, the first English brothers to both win a Michelin star. Beginning with the vibrant, relaxed and classic Bistrot de Luxe in Marylebone, the brothers then created theatrical and opulent Galvin La Chapelle near Liverpool Street and Michelin-starred Galvin at Windows on the 28th floor of the Hilton on Park Lane. Casual yet perfect dining is catered for at Galvin HOP, a Pub de Luxe in Spitalfields, while Galvin Demoiselle in Harrods gives shoppers a bijou break in classic French style. Two restaurants in Edinburgh, The Pompadour and Brasserie de Luxe, blend Galvin style with local influences and a broad portfolio of new openings will spread this ethos even further. From fine dining business dinners to relaxed family friendly lunches and al fresco options, the brothers pride themselves on offering something to suit everyone while keeping high quality seasonal French cuisine, luxurious surroundings and great hospitality at the heart of everything they do.
Chris worked with Antony Worrall Thompson at The Ritz Hotel and at L’Escargot before joining Conran Restaurants where he worked directly with Sir Terence Conran for 10 years; opening a number of restaurants, including the Orrery, which saw him achieve a coveted Michelin star in 2000. In 2003, Chris was appointed by Jeremy King and Chris Corbin to open the much-acclaimed Wolseley. Chris teamed up with his brother Jeff in 2005 and together, over the following years, they opened Galvin Bistrot de Luxe, Galvin at Windows, Galvin La Chapelle and Galvin HOP, Galvin Demoiselle in Harrods, and Galvin Brasserie de Luxe and The Pompadour by Galvin in Edinburgh.
Inspired by his older brother Chris, Jeff started his career at the same small neighbourhood restaurantwhere Chris once washed the pots for Antony Worrall Thompson. Jeff joined The Savoy hotel as a young Commis under the direction of Anton Edelman before progressing to the role of Junior Sous Chef at David Levin’s Michelin-starred Capital Hotel, working for renowned Chef Philip Britten. In 1994 he was appointed Sous Chef by Nico Ladenis at Chez Nico at 90 Park Lane and was part of the kitchen brigade that achieved the elusive third Michelin star. He joined Chris for the opening of Orrery in Marylebone in 1997 before being reunited with David Levin as Head Chef at The Greenhouse restaurant in Mayfair. His Michelin-starred experience led to his appointment at Marco Pierre White’s three Michelin-starred Oak Room, where he was Head Chef under the direction of Robert Reid, and in May 2000 Marco appointed him as Executive Chef at L’Escargot, which held a Michelin star for five years.
For more information on The Athenaeum contact Mason Williams Communications on 0845 0941 007.
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Bethany Sharratt | firstname.lastname@example.org| 0203 567 0764 | 07971 668 809
For more information on Galvin Restaurants contact Me:Mo Interactive
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