Chef and restaurateur Jason Atherton returns to Grosvenor Square in Mayfair this month to oversee all food and drink at The Biltmore, the first European outpost for Hilton’s new LXR Hotels & Resorts brand. The location is a poignant one for the British chef, who first hit the limelight in Mayfair with Maze in 2005.
Atherton leads the team at the hotel’s flagship restaurant, The Betterment, which promises a seasonal menu of wood-fired fish and meats, fresh seafood, signature salads and plant-based dishes, all presented with the chef's signature artful touch. Head chef Paul Walsh heads up the kitchen brigade at The Betterment, where diners can expect a splash of theatre with their dining experience thanks to a rustic open grill in the centre of the dining room. Walsh previously had the helm at Atherton’s City Social for five years, where he won a Michelin star just seven months after opening.
Responsibility for banqueting, room service menus and the hotel’s three other outlets also falls on Atherton's plate: year-round outdoor space The Terrace, The Tea Lounge and The Pine Bar. In addition to the dining delicacies, The Biltmore Mayfair will be home to 257 guestrooms and 51 gorgeous suites, finished in a residential style that reflect the grandeur of this aristocratic central London address.