The flagship restaurant at the recently-launched luxury hotel The Peninsula London, Brooklands by Claude Bosi takes its name from the Surrey racetrack, which plays home to Concorde, and is inspired by the hotel owner Sir Michael Kadoorie’s passion for motoring and aviation. The restaurant’s dining room has been designed to pay full-sensory tribute to Concorde, a symbol of the Franco-British partnership that began at Brooklands racetrack.
Fittingly, The Peninsula London has brought in one of London’s leading French-born chefs, Claude Bosi, to run the restaurant. He in turn has appointed former Bibendum head chef Francesco Dibenedetto to lead the kitchen on a day-to-day basis. The pair have proven to be a dynamic force, with Brooklands being awarded two Michelin stars within months of opening.
Guests are able to choose between a la carte and a multi-course tasting menu. Designed to balance modernity and classic fine dining, the kitchen adopts a seasonal approach that’s intended to take diners on a tour of the UK’s best produce – think Dorset snails, Yorkshire rhubarb, and Cornish squid.
Several signature Bosi dishes have become mainstays of the menu, including the Exmoor caviar with Roscoff onion and duck jelly; Great Fen Farm celeriac nosotto with crab and coconut; and Racan guinea fowl with sea beet and Scottish razor clams. The wine list, meanwhile, takes cues from Lyon-born Bosi’s heritage with a huge range of French vintages alongside an expansive list of New World labels.
Fittingly, The Peninsula London has brought in one of London’s leading French-born chefs, Claude Bosi, to run the restaurant. He in turn has appointed former Bibendum head chef Francesco Dibenedetto to lead the kitchen on a day-to-day basis. The pair have proven to be a dynamic force, with Brooklands being awarded two Michelin stars within months of opening.
Guests are able to choose between a la carte and a multi-course tasting menu. Designed to balance modernity and classic fine dining, the kitchen adopts a seasonal approach that’s intended to take diners on a tour of the UK’s best produce – think Dorset snails, Yorkshire rhubarb, and Cornish squid.
Several signature Bosi dishes have become mainstays of the menu, including the Exmoor caviar with Roscoff onion and duck jelly; Great Fen Farm celeriac nosotto with crab and coconut; and Racan guinea fowl with sea beet and Scottish razor clams. The wine list, meanwhile, takes cues from Lyon-born Bosi’s heritage with a huge range of French vintages alongside an expansive list of New World labels.
