The Langham London, a renowned British institution, is more than just a luxurious hotel. Its restaurants are a culinary haven, drawing guests in with a diverse range of dining experiences. Executive Chef Berwyn Davies, spearheading this culinary symphony, shared his insights on the hotel’s dining scene.
A Symphony of Flavors
What makes The Langham London’s restaurants so popular? “It’s a perfect blend of culinary excellence under the guidance of Michel Roux, diverse dining options, and our dedication to honoring heritage – we’re the birthplace of Afternoon Tea – while constantly evolving to create fresh and exciting dining experiences for our guests,” explained Chef Davies.
This innovative approach is evident in The Good Front Room, a vibrant Caribbean restaurant, and the Japanese-inspired bar menu at Artesian, a collaboration with Chef Angelo Sato. The hotel also boasts The Wigmore, a beloved award-winning pub that delights both guests and locals.
But the culinary journey doesn’t end there. The Langham’s banqueting team crafts exceptional menus for events of all sizes, from intimate private dinners to extravagant ballroom weddings.
And let’s not forget the phenomenal team front of house that delivers unparalleled 5-star service, setting The Langham apart as a truly special destination.
A Culinary Journey Through The Langham
Chef Davies enthusiastically shared his highlights of each restaurant:
Palm Court, the hotel’s beating heart, offers an all-day dining experience. “It’s amazing to see the teams seamlessly transition from one service to another,” he remarked. Afternoon Tea, a quintessentially British tradition, takes center stage at Palm Court. “We take immense pride in offering the best Afternoon Tea in London,” Chef Davies said.
With seasonal patisseries and sandwiches, the focus is on showcasing the finest ingredients at their peak. Freshly baked scones are a must-try, and the lavish interiors and attentive service complete the experience.
The Good Front Room is the hotel’s newest addition, born from Chef Dom’s victory on the popular TV show, “Five Star Chefs.” This exciting project brought a unique cuisine to an upscale setting. “There was a learning curve to fully understand Caribbean cuisine, source the perfect ingredients, and create a menu that was both authentic and elegant,” shared Chef Davies.
He relished the entire process, from tasting new products to transforming the Palm Court into a vibrant Caribbean haven for dinner service.
Artesian’s Japanese-inspired menu offers a cool and contemporary twist. “The menu is small but delivers a lovely collection of small plates and bar bites that perfectly complement the incredible cocktails they are known for,” Chef Davies explained.
He highlighted the Chicken Karage, a personal favorite, as an example of the menu’s creativity. “It’s incredibly tasty and a daily treat for me!” he admitted with a smile.
The Wigmore, a well-oiled machine, serves up classic British pub fare with a focus on wholesome ingredients and perfect execution. “It’s a joy to visit the kitchen during service and steal a bite of the XXL Cheese and Mustard toastie – the best in London, take my word for it,” Chef Davies exclaimed.
The Heart of The Langham’s Cuisine
What are Chef Davies’ favorite year-round ingredients? Smoked chicken tops the list for its versatility. “It’s used in The Wigmore for smoked chicken croquettes, in Palm Court for coronation chicken sandwiches, and in banqueting for salads,” he explained.
But hand-dived scallops hold a special place in his heart. “I love imagining the divers collecting them from the seabed,” he shared. “It’s the finest foraged ingredient out there.” Scallops are often featured in the banqueting kitchens and on festive menus.
The Langham London’s culinary journey is a testament to Chef Davies’ passion, innovation, and dedication to delivering an exceptional dining experience. From the classic elegance of Afternoon Tea to the vibrant flavors of Caribbean cuisine, the hotel’s restaurants offer a symphony of tastes that are sure to delight.
