Alyn Williams at The Westbury

Alyn Williams at the Westbury

http://www.alynwilliams.com

REVIEW: Alyn Williams at The Westbury Hotel, Conduit Street ...

Alyn Williams opened his eponymous restaurant in 2011 and a Michelin star soon followed in 2012.

Alyn Williams opened his eponymous restaurant in 2011 and a Michelin star soon followed in 2012.

Alyn Williams worked with Gordon Ramsay and Marcus Wareing (where he was head chef).

A beautiful pheasant egg in a clear mushroom consomme, surrounded by lentils, walnuts and baby mushrooms.

Alyn Williams really knows how cook but i still feel a bit of inventiveness and that shock element is needed in some of the dishes, particularly dessert – because that’s the one course you can really play around with.

The Westbury, Mayfair, a Luxury Collection Hotel,London

Quality food and refreshments at an elite destination Residing under our roof is the Michelin starred, 4 AA Rosette ‘Alyn Williams at The Westbury’ an absolute must for those seeking a fine dining experience with exceptional cuisine and unrivalled service.

For a more relaxed experience you will find Tsukiji Sushi Restaurant, a 20-seater intimate space lauded by its guests and locals as ‘the hidden gem of Mayfair’.

Lastly, our multi- award winning Polo Bar is tailored to everyone’s needs with an outstanding cocktail list and impressive array of posh bites.

Alyn Williams at The Westbury Tsukiji Sushi Restaurant Polo Bar

Alyn Williams at the Westbury

Elegant, understated and chic, Alyn Williams at The Westbury is a shining star in Mayfair’s ever-growing Michelin constellation.

Following eight years perfecting his craft with Marcus Wareing in the Berkeley Hotel, Alyn Williams stepped into the spotlight with the opening of his eponymous restaurant in the autumn of 2011 – and has already made quite an impact.

A Michelin star, Four AA Rosette Award, top 15 ranking in the UK’s 100 Best Restaurants and National Chef of the Year crown have catapulted Alyn and our sophisticated establishment to the top of everyone’s fine dining wish list.

Here, traditional restaurant ritual is turned on its head and guests only select their wine, from which Alyn will create a totally bespoke menu to complement the chosen bottle.

Combining contemporary cooking with timeless surroundings all wrapped up in a five star luxury destination, Alyn Williams at The Westbury has brought even more star quality to Mayfair.

Hotel Review: A Signature King Room at the Westbury Mayfair Hotel ...

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Alyn Williams at the Westbury restaurant review 2013 May London ...

An interesting dish was curried cauliflower panna cotta with onion bhajia.

The subtly spicec cauliflower panna cotta had lovely texture and flavour, and the bhajia was a very delicate version with a thin crisp; an unusual dish that worked really well (15/20).

The scallops were excellent, sweet and nicely cooked, but I am not sure about the wisdom of serving cold artichokes with hot scallops; moreover the lettuce sauce seemed rather insipid.

Sea bass was grilled and served with lemon gnocchi; the fish was carefully cooked and had very good flavour, the gnocchi delicate (16/20).

The pork was excellent, the belly not too fatty and with a crisp crackling, the loin moist and having very good flavour (easily 16/20).

Alyn Williams, Westbury Hotel - London Restaurant Reviews | Hardens

Hidden-away inside Bond Street's only hotel, a grand new dining room for an ex-Marcus Wareing chef of whom we suspect we're going to be hearing a lot more; our lunchtime visit offered invariably high quality, and extraordinary overall value.

Half way up our grandest shopping thoroughfare, this hotel dining room certainly has a handy location.

Well, let's just say that, though the place reeks of money, it's been spent with more discretion than at the same hotel's tart's-boudoir-like number two restaurant, opened a few months ago, which trades under the name of The Gallery (of what, Bad Taste?)

In short, this is a suitable setting for an emerging name who was until recently head chef at Marcus Wareing's equally plush Knightsbridge joint.

The set lunch menu was presented almost apologetically, but surely few are the people who - especially in the early days of a restaurant - are particularly likely to want to embark on the full works?

Restaurant: Alyn Williams at the Westbury, London W1 | Life and ...

After years working for Marcus Wareing, Alyn Williams has finally got his own name above the door.

One of the main ways this works is that chefs start by putting in time working for someone else, often cooking in a restaurant that has the other guy's name over the door.

Williams's new restaurant at the Westbury hotel has his own name over the door, and this isn't the only similarity with his last place of work.

The new venue is also a temple of gastronomy; it, too, has a muted hotel atmosphere, and an unembarrassed emphasis on "fine dining"; and it, too, has first-class cooking, which isn't surprising, given that it was Williams at the stove at Wareing's restaurant.

By now, you may not be thinking, cor, I must give that one a go, but there is one powerful incentive to try Williams's restaurant in the near future: the price, which ranges from a three-course set lunch at £24 to a seven-course tasting menu at £55.

Restaurant Review – Alyn Williams at The Westbury

We’re all aware that wine is generally regarded as the ideal drink when it comes to accompanying food, yet in recent years a new contender has risen to prominence, with so many restaurants now offering specific beers paired alongside dishes, as well as (or sometimes instead of) wine pairing.

Of course, food and beer have always been close friends, yet it is only more recently that so many of London’s restaurants other than a select few of London’s absolute finest, are offering beer lists as strong as wine lists, so much so that the notion is often inescapable.

One specific restaurant with an incredible focus on beer pairing, although not particularly new, is Chef Alyn Williams’ eponymous temple of gastronomy, situated within Mayfair’s The Westbury Hotel.

Another similarity between The Westbury space and Williams’ previous place of work, can also be found in the food, some dishes do push boundaries, yet the majority manage to retain a fundamental stroke of sensible classicism that’s without need for improvement.

My dish of veal sweetbreads, on the other hand, was a true example of classic cooking without the need for any of the gimmicks that so many restaurants of this level tend to employ.