Brian Hennessy joins the Landmark London as head chef

Brian Hennessy has been named head chef of the Winter Garden Restaurant at the Landmark London.

He joins the hotel from the Michelin-starred Ritz London, where he was sous chef, responsible for overseeing the main restaurant, private dining room, room service and bar area.

Hennessy also previously worked at the Rees hotel in New Zealand and at the Michelin-starred restaurant Campagne in Ireland.

At the Landmark London, he will develop a culinary offering for the Winter Garden Restaurant, as well as the hotel’s private functions, events and room service.

New dishes include the likes of seared venison carpaccio with Cabernet Sauvignon emulsion with pecan praline and blood orange; butter poached Scottish lobster with grilled calcot, spiced carrot purée and lemongrass glaze; and citrus cured salmon with caviar and miso buttermilk dressing split with chive oil.

Hennessy said: “The restaurant will be offering a diverse range of dishes with the focus on balance and seasonality, allowing the quality ingredients to shine without fussy presentation. My overall objective is to firmly establish it as a destination restaurant, provide a memorable dining experience and a reason to visit the hotel.”