Tom Booton’s Culinary Revolution at The Dorchester’s The Grill. A New Chapter in London’s Gastronomic History

Experience Innovative British Cuisine with Global Flair at The Grill by Tom Booton on Park Lane – Where Tradition Meets Contemporary Excellence

In the illustrious shadows of London’s grandest landmarks, The Dorchester Hotel emerges anew, its recent renovation weaving together the luxury of its storied past with a bold, contemporary vision. The grande dame of hospitality has been filled with celebrities since the day it opened. Prince Phillip had his stag nigth there in 1947, Elizabeth Taylor ahd tyrsts with Richard Burton, and it has connections with James Bond.

This legendary Mayfair establishment, in Park Lane is a beacon of old school glamour but has unveiled its modern transformation with the panache one would expect from one of London’s most popular venues.

The Grill By Tom Booton at The Dorchester, London.

The hotel’s rebirth includes the introduction of a lavish 007-inspired cocktail lounge, Vesper Bar and the Artists’ Bar, where Liberace’s mirrored grand piano, now meticulously restored, captivates and dazzles, setting the stage for an experience that transcends mere dining.

The Dorchester’s new lobby is one of London’s most instagrammable, with striking mostly modern works of arts filling the walls, elegant pastel hued furniture, spectacular mammoth bunches of beautiful fresh flowers, towering ceilings and class bursting out of every pore.

As I walked into the iconic Dorchester lobby, a hotel I have always adored especially for cocktails or afternoon tea, I was overwhelmed by the “classic old meets new” feeling that came over me, as I was enraptured by the elegant, very feminine fresh interior design launched at the end of 2023.

Renae at The Grill By Tom Booton at The Dorchester, London.

At the heart of this transformation is The Grill by Tom Booton, a culinary landmark reinvented. Since its significant makeover in 2019, The Grill has entered a new era for the hotel, marking a momentous occasion as it names a chef for the first time in its 92-year legacy.

Tom Booton is just 27 years old. He is the youngest ever head chef at the hotel. and a wunderkind in the culinary arena, and has been making waves, bringing a vibrant celebration of British cuisine with a modern global twist that mirrors London’s eclectic palate – and his youthful outlook.

Booton, a prodigy from Colchester, Essex, began his journey in the culinary world at the tender age of 15. His passion for cooking ignited at Le Talbooth, a distinguished three-AA-rosette restaurant.

His talent quickly caught the eye of executive head chef Ian Rhodes, propelling him through the ranks and earning him the title of ‘Chef of the Future’ at the Essex Food & Drink Awards. Booton’s ambition led him to London in 2013, starting as a commis chef under Alyn Williams at The Westbury in Mayfair.

His career blossomed as he honed his skills under renowned chefs like Andy McFadden at L’Autre Pied and later at Pied a Terre.

His culinary journey took him across continents, from Iceland to New York and Copenhagen, before returning to London. Booton’s return was marked by a year at Ollie Dabbous’s restaurant in Fitzrovia, followed by a head chef role back at The Westbury under Williams, where he successfully maintained the restaurant’s Michelin star.

Renae at The Dorchester last month.

The Grill is just off the lobby, and the transformation under Booton’s stewardship is nothing short of revolutionary. His menu is diverse and creative, and an ode to innovation, featuring British ingredients with a playful international influence and the option to share almost everything from the entrees, small plates, large plates and sides – or not.

From the Chef’s Counter, where diners can start their gastronomic journey with inventive snacks like fried shimejis with mushroom XO, to main courses that showcase Booton’s artistry with dishes such as Roasted Hereford Beef, with all the trimmings, and every bite is a testament to his passion and precision.

The feel of the menu and the overall dining experience is elevated British, with excerpts of culinary modernism. I’ve haven’t yet met Tom Booton, but can imagine each of his diners falls a little in love with him and his food every time they dine.

It feels like there is so much to explore at The Grill.

The drinks list is incredible and includes a huge arrange of international wines by the bottle and glass, mocktails and cocktails, and even rare teas. This is the heart of England after all.

We chose a selection of entrees to start which created an eclectic and delicious blend of textures from the crunch of the , . delicately fried cod donughts (balls) accompanied by a deliciously refreshing tart taramasalata to welsh lamb belly skewers wrapped in green peppercorn, and a sweet round brioche bread intriguingly served on paper then sitting on uncooked grains, and extraordinary salted butter.

I love a great steak, and The Grill did not disappoint. Literally the best rib eye I’ve eaten in London, and I have had a few. My guest and I shared a huge 500g rib eye for two – served on the bone (why do so many restaurants discard the bone?), which was presented beautifully sliced with a beef jus poured over the top at the table, scatterings of bitter red leaf lettuce, which was absolutely delicious, fresh, lively and succulent.

It was accompanied by perfectly cooked mushrooms and a sticky, delicious chicory jam – I asked for French mustard which was perfect with the steak, and the waiters were not the least bit offended I didn’t ask for hot English.

Inside The Grill By Tom Booton at The Dorchester London.

The meat was expertly cooked, and accompanied by sexy thick fries, ‘the grill’s chips’ standing erect in a bowl, accompanied by a dense home made salad cream. We also had a creative mixed leaf salad, generous in size for London, and creamed cavolo nero and egg yolk.

The main meal was absolutely exceptional in terms of the meat quality, as well as the way it was cooked and presented. A hearty meal., great portion sizes and bursting with texture and flavour.

Booton already has a reputation for being creative in the dessert kitchen so we couldn’t resist. The desserts, particularly the soft serve chocolate and custard ice cream laden with hidden treasures of cookies, mint and chocolate, were a playful yet refined end to the culinary adventure at The Grill. The waiter explained the soft serve is a nod to Booton’s Essex roots.

The highlight in the sweets department for me was the modern take on the bread and butter pudding with cinnamon icecream. Delicious and a show stopper in every way.

The Grill at the new look Dorchester, with its luxurious and super modern setting, diverse menu, and exceptional food, is not just a meal; it’s a celebration of the past, present, and future of culinary excellence. within one of the worl’d smost luxurious hotel groups.

Click here for more on The Grill.

The Grill by Tom Booton.

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