Tom Booton has breathed new life into The Grill at The Dorchester, eschewing the rigid conventions of classical fine dining for something more relaxed, yet equally as refined
When Tom Booton was brought in to oversee The Grill at The Dorchester back in 2019 – becoming, at 26, the youngest head chef in the five-star London hotel restaurant’s history – his brief was to strip away some of the formality and introduce a fresh approach to what was a rather traditional fine dining restaurant. And so out went the immaculate white table clothes, and the stiff-upper-lip service; and in came a pudding bar, complete with soft serve machine.
Describing his vision as “fine dining without the ‘fine’”, Booton has created a place that can confidently stand side by side with any of London’s top Michelin-starred restaurants.
The menu offers his own personal interpretation of a modern-day British grill. Dishes are rich and extravagant, although prices remain moderate – at £30, the three-course lunch is arguably one of the best deals in the capital.
Signature plates include homemade stout bread served with generous portions of black pudding and butter; prawn scotch egg with curry sauce, lime pickle and coriander; and The Grill’s lobster thermidor tart. Desserts, meanwhile, include a strawberries and cream soft serve with basil.
Booton began his career in cooking at the age of 15, and previously worked as a head chef at the Michelin-starred Alyn Williams at The Westbury in Mayfair. With The Grill at The Dorchester, he’s proved himself beyond doubt to be a top chef in the making.