Allan Pickett, former head chef at Plateau, and Orrery, who has worked with some of the industry’s most respected figures, including Michelin-star heavyweights Chris and Jeff Galvin, brings a brand new menu concept to Sanderson, blending classic and contemporary cooking served in the hotel’s restaurant and renowned heritage garden.

The 130-cover space also includes Sanderson’s 40-cover courtyard with its heritage garden and heated outdoor terrace, and offers lunch menus from £20 for two courses, plus a 'signature market menu' specially designed around the best produce of the day - with a menu that blends classic and contemporary influences with seasonal, British produce.

Created in Pickett’s usual French-inspired style, typical dishes include mains such as, seared red mullet with onion farcie and saffron rouille sauce and desserts such as caramelised apricots with fresh almonds and cocoa nib tuille. The move comes ahead of the chef’s plans to open his new 98-cover restaurant Piquet, with Canadian-born restaurateur Andre Blais, in Fitzrovia, London, in late summer.

Pickett was formerly head chef at the French-style D&D London restaurants Plateau and Orrery, and has also worked with Michelin-starred chefs such as Chris and Jeff Galvin at Bistrot Galvin de Luxe, and at L’Escargot with Marco Pierre White. He joined D&D London in June 2010, having previously worked with hotelier Ken McCulloch at the Aviator hotel in Farnborough.

Ideal For

Foodies, culinary change-ups, kitchen heavyweights