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Barry Tonks appointed as Executive Chef of The Restaurant at Sanderson

The Restaurant at Sanderson hotel is delighted to announce the appointment of Barry Tonks as Executive Chef. Located next to Sanderson’s iconic Long Bar, The Restaurant opens onto the heritage Courtyard Garden and offers modern and unique interiors to complement the natural and botanical surroundings. Tonks’ new menus focus on contemporary British techniques and flavours, using ever-changing, seasonal produce alongside eye-catching presentation.

Tonks brings with him nearly 20 years of experience from some of London’s most famous establishments, including Searcys at The Gherkin, The Dorchester Hotel and L’Odeon Restaurant. Under the guidance of the legendary Anthony Demetre at L’Odeon, he worked as Chef de Partie and Sous Chef at the iconic 200-cover modern European restaurant. In his most recent role as Executive Chef at Searcys, he demonstrated his skills and interests through a series of high profile pop-ups and collaborations, most famously alongside Monica Galleti in January 2016.  Tonks’ passion for British produce is made clear in his new position at The Restaurant at Sanderson, with his contemporary style explored through ingredients and presentation.

 

Starters include Crab, spiced avocado, compressed melon, black radish (£16), followed by equally seasonal main courses such as Sea Bass, crushed Jersey royals, asparagus, brown crab ketchup (£28). The dessert menu showcases Tonks’ originality, including the likes of Arlette Mille Feuille, pink berries, speculoos ice cream (£8). Guests can also sample Tonks’ daily changing specials from the Menu of the Day, offering a set 3 course meal priced at £28. The Restaurant is open for breakfast, lunch and dinner, with hearty breakfast options featuring a selection of egg dishes such as the Sanderson Eggs, consisting of poached eggs, mashed avocado, green chilli, spring onion, coriander, tomato and sourdough toast (£13). Sweeter options are also on offer, for example the French Toast made with brioche, cinnamon, crème fraiche, berries and maple syrup (£9).

Sanderson are thrilled to welcome Tonks’ creative flair and the exciting new focus he brings to the menu. Tonks’ wealth of experience from his years on the London restaurant scene is clearly showcased in the new menu, and promises to take The Restaurant at Sanderson to brilliant new heights.

 

For more information, or to book please visit  www.morganshotelgroup.com/originals/originals-sanderson-london