Iconic British hotel The Dorchester, part of Dorchester Collection, launches new ‘Kitchen Parties’ event concept and a fresh look for its legendary chef’s table this spring.For the first time, The Dorchester is offering the chance to throw private Kitchen Parties “back of house” for up to 120 guests with the office of executive chef Henry Brosi doubling as a DJ booth. Clients’ guests are given the opportunity to taste signature dishes from The Dorchester and neighbouring 45 Park Lane’s famous restaurants in just one evening.
Menu highlights include poached Dublin bay prawns tender stem broccoli with sauce viegre Brosi’s signature dish for the chef’s table, Scottish salmon and fresh herb condiment with kristal caviar from Alain Ducasse, a peking duck station from China Tang and spiced ahi tuna cone with miso from CUT at 45 Park Lane. Kitchen Parties take place alongside the Chef’s Table in the kitchen pass with the option of production such as soft lighting, speaker systems and red carpets to dress up the space.
The new look Chef’s Table features a magnificent new central hanging Baccarat crystal chandelier which hangs centrally, reflected by new Baccarat crystal glassware on the table. The unique grain of the walnut wood panelling is enhanced by specially commissioned wall lighting and a state-of-the-art crystal liquid glass wall can be changed from frosted to clear at the flick of a switch.
Nestled in the heart of The Dorchester’s famous kitchens, the Chef’s Table provides a hidden enclave for private parties offering front row seats to the theatre of one of the most highly regarded culinary operations in London. First opened in the 1940s, a wide mirror along the back wall reflects the chefs at work, ensuring that guests for seated parties enjoy an uncompromised view of kitchen activity. One of the largest original Chef’s Tables; the room has a capacity for a generous 12 covers conducive to a vibrant atmosphere while remaining small enough to be exclusively hidden behind the scenes.
Guests are personally attended to by executive chef Henry Brosi who talks through the effect of different foods on palate and wine-tasting, infusing each event with his knowledge and jovial character. By introducing each menu with multisensory theatre, Brosi demonstrates the effect smell has on taste and his top tips for wine pairings to achieve a food education that guests can benefit from in their own cooking.
One of the most respected chefs in the industry, The Dorchester’s executive chef Henry Brosi commented: “Bringing together friends and families over a special experience of food and wine is the best way to toast an occasion you want to remember for the rest of your life”
The Chef’s Table is available for lunch and dinner for up to 12 people attended by executive chef Henry Brosi and is priced from £120 per person for lunch and from £150 per person for dinner plus £250 for room hire. Kitchen Parties are priced from £22,500 for 50 guests, and the maximum capacity for larger enquiries is 120.