Bourne & Hollingsworth Group is directing its creative focus from the cocktail to the kitchen with the appointment of new Executive Chef, Adam Gray.
On Tuesday and Wednesday this week, the bar/restaurant previewed the appointment and the restaurant’s new offerings to the press and guests with a selection of the flagship cocktails and an excellent three-course sit doiwn meal with each course paired with a specific cocktail or wine in the restaurant’s ‘Greenhouse’.
Taking the helm at Bourne & Hollingsworth Buildings, Gray (Le Manoir aux Quat’ Saisons, Rhodes Twenty Four, Skylon) will launch his brand new menu at the hugely popular all-day brasserie and bar today, before setting his sights on future openings and a Bourne & Hollingsworth cookery school.
A respected figure in London’s restaurant scene, Adam Gray has headed up Michelin starred establishments, owned his own pub, and taught extensively about food. Gray began his career under Bruno Loubet at the Four Seasons Hotel on Park Lane then at Le Manoir aux Quat’ Saisons in Oxfordshire. From 2001, he worked as Head Chef at City Rhodes before opening Rhodes Twenty Four at Tower 42, during which time the restaurant received a Michelin star and three AA rosettes. In 2010 Gray opened his own award winning Red Lion pub and Shires Cookery School in his home village of East Haddon, Northamptonshire. Before joining Bourne & Hollingsworth, Gray was Executive Head Chef of Skylon Restaurant in the Royal Festival Hall on the South Bank.
Situated just off Exmouth Market, Bourne & Hollingsworth Buildings features a 70-cover restaurant and greenhouse, a relaxed café area, characterful private rooms and a large bar serving the brand’s famous cocktails. With varied eating and drinking spaces, welcoming service and all-day flexibility, Bourne & Hollingsworth Buildings has become a creative hub for all those who enjoy the brand’s signature style, day and night.
Completely overhauling the lunch and dinner menus, Gray will add his own take on B & H Buildings’ signature modern British brasserie style. His menu which will change frequently, reflects the Buildings’ own warm, yet modern feel. Focusing on quality seasonal produce and simple, yet perfectly composed, recipes, Gray’s dishes let the ingredients do the talking. The new dishes have been designed to match the restaurant’s flexible dining – perfect for casual bites with friends or to celebrate a special occasion.
Examples from the new menu include:
Cream of celery soup, poached duck egg £6
English heritage potato and smoked bacon salad, salad cream dressing £8/16
Roast Saddleback pork chop with Cumbrian black pudding, carrots, apple and pork gravy £15
Baked sea trout with Kohlrabi apple salad, green chilli and avocado dressing £16
Gluten free lemon pudding, sloe gin, poached blackberries, vanilla yoghurt £6
Adam Gray’s appointment signals a new culinary focus for Bourne & Hollingsworth Group, which is famous for its boutique cocktail bars and large scale creative events. As food becomes more central to Bourne & Hollingsworth’s offering, Gray and his team will be working on an exciting new cookery school project and a series of new openings. Gray says: “I am very excited to have joined the Bourne & Hollingsworth group as Executive Chef. I will be focusing on simple British, seasonal food using the exceptional produce the British Isles have to offer. The menus will match the outstanding quality of drinks and cocktails that Bourne & Hollingsworth is renowned for.” www.bandhgroup.com/buildings E: firstname.lastname@example.org T: 0203 174 1156
Bourne & Hollingsworth Buildings, 42 Northampton Road, EC1R 0HU