Sloane Place Restaurant, quietly winning hearts as one of Chelsea’s best new eateries, is delighted to announce that Chef Lee Westcott will be in residence for a series of exclusive dinners from 17 – 20 November 2021
Westcott is one of the UK’s most in-demand chefs, following critically acclaimed tenures at the Typing Room in Bethnal Green and Pensons in Herefordshire, where he earned a Michelin star after only seven months. His menus celebrate British produce with both innovation and artistry.
Understanding the importance of a knockout hotel restaurant better than most, Lee joins Sloane Place’s Head Chef Bernhard Mayer for four nights to showcase his favourite autumnal flavours.
Some dishes on the six course menu include:
- Crab, roasted cep and cured egg yolk tartlet
- IPA sourdough, marmite butter and roasted yeast
- Beetroot, endive and smoked cream
Lee commented: “It is great to be part of Sloane Place’s story at the moment when people are discovering this hidden gem in central London. I’m thrilled to be back in a London kitchen working alongside the Sloane Place team for this takeover series.”
Sloane Place Executive Chef, Bernhard Mayer added: “It’s exciting to have Lee in the kitchen with us. We take pride on serving delicious fresh food influenced by our team’s global provenance, and Lee’s menus are clearly inspired by his experience and adventures.”
A six-course dinner including a glass of Gusbourne Twenty Sixteen Brut Reserve is £75 per person. Booking is essential and can be done via the Sloane Place website http://www.sloaneplace.com
About Lee Westcott
Originally from Hertfordshire, Lee Westcott is one of the UK’s most talented and exciting chefs. Drawn to the kitchen aged 16, Westcott’s first big break was working with the Galvin brothers. He carried on working with the world’s best chefs as mentors, honing his craft in restaurants such as Tom Aikens, Noma (Copenhagen), and Jason Atherton (in Hong Kong). However, it was at the Typing Room Restaurant in the Town Hall Hotel in Bethnal Green (London) where Westcott cemented his reputation. He won rave reviews from the likes of Fay Maschler (Evening Standard), Marina O’Loughlin (The Guardian) and Andy Hayler for his inventive dishes using the best British produce.
After three years at Typing Room, Lee moved to the countryside to open Pensons at the Netherwood Estate: a magnificent field-to-fork restaurant. Under his leadership, Pensons was awarded a Michelin star only seven months after opening. Now back in the big smoke, Lee is ready to delight London foodies once again. He’s just announced a guest chef residency at Sloane Place from the 17-20 November. The six course menu bears all of Westcott’s hallmarks – imaginative, elegant, seasonal, and British.
Tables can be booked via the Sloane Place website: www.sloaneplace.com
About Sloane Place
Sloane Place is a boutique hotel that officially opened in 2021 with a soft opening in 2019 pre-Covid-19. Sloane Place is the sister property to The Sloane Club that will celebrate its 100th anniversary in 2022. The Sloane Club was acquired by Queensway, a leading family-owned hospitality company, in 2017, starting a new era for the club that included the launch of Sloane Place. The hotel has 27 bedrooms, a 50-cover restaurant that offers relaxed all day dining served with neighbourhood hospitality headed up by Executive Chef, Bernhard Mayer; The Hideaway, a basement bar downstairs and the Roof Terrace. Sloane Place is a dog-friendly hotel with furry friends welcome to stay for £30 per night. Nightly rates start from £200 on a B&B basis.