The Landau, the new destination restaurant at The Langham, London opens on the 27th November 2007, with Andrew Turner returning to London to take up the position of Head Chef.

The Langham
Portland Place
London
W1B 1JA
T +44 (0) 2079650165
F+44 (0) 2073232340
www.thelandau.com

With a chic new entrance on Portland Place just off Regent Street and a brand new culinary and front of house team, the loa-seat restaurant brings a potent mix of beautiful design, genuine service and innovative food to London.

Andrew Turner, previously at Pennyhill Park Hotel, was one of the first British chefs to revolutionise traditional dining with the launch of his New York inspired grazing menus at ‘,837’ at Brown’s Hotel in Mayfair and then later at ‘,880’ at The Bentley Kempinski in 2003. Turner brings with him a strong culinary team including Jimmy Holm (previously at El Bulli and Roca Brothers in Spain and Michaud in Denmark) and Graham Chatham (previously at Michel Lorain in France and also at Michaud in Denmark).

Those familiar with Turner’s food will see a more evolved menu, inspired by new cooking methods and techniques that he and his team have adopted and developed from around the world. Exceptional ingredients have also been sourced, strengthened by Turner’s collaboration with the Mutton Renaissance, Longoe Farm at Castle of Mey in Scotland and meat from The Ginger Pig, reared on the Yorkshire Moors.

Turner describes his food as ‘a deconstruction of classic food followed by a reconstruction of those same ingredients but in a contemporary style’.

His now famous grazing menus have injected new life into the often tired world of dining in a hotel restaurant, allowing diners a choice of a five-, six- or seven-course menu to choose from. Signature dishes include: Blue-fin tuna with mango and olives; Cutlet of lamb with con fit of Merton Farm mutton breast pudding, mint, crispy organic hen’s yolk and artichokes; Seared Orkney scallops, romanesque, chorizo, caper and raisin sauce; Carrot mousse, orange, almonds and apricot sauce; and Toffee cheesecake with pineapple and coconut.

Wine will play a major part of the dining experience at The Landau. An atmospherically lit, vaulted wine corridor connects the entrance lobby to the main restaurant, allowing diners to browse a dramatic display of up to 280 bins, including a unique collection of magnums, before reaching their table.

The regionally based list has been compiled by John Atkinson MW and features an introduction on each region followed by his selections. In addition, some regions feature a testimonial from an independent wine-producer whom Atkinson particularly admires, followed by a shortlist of bins from that vineyard, exclusive to The Landau. Examples include: Hermitage Rouge, Cuvee Cathelin, J.L. Chave 1995; Hermitage, Vin de Paille, J.L. Chave 1996; and Vosne Romanee ler Cru, Domaine Romanee Conti 1999·

Zack Saghir has joined The Landau as Head Sommelier with 25 years’ experience at The Savoy and Brown’s Hotel in Mayfair. Zack is highly esteemed for his exceptional knowledge on wine trends and wine pairing and his infectious passion for wine should encourage guests to make some unconventional and bolder choices.

And heading the front of house team is Restaurant Manager Franco Becci, also from The Savoy and Brown’s Hotel. Both Franco and Zack worked together at The Savoy under the legendary maitre d’h6tel Angelo Maresca and are now set to work their magic centre stage at The Landau.

The Landau completes the first stage of a major transformation of The Langham, London by David Collins Studio. The striking, sweeping front on Portland Place now conceals a jigsaw of fresh and contemporary spaces including Artesian Bar, The Postilion (a 14-seat private dining and cocktail room), the wine corridor, cloakrooms and newly designed restaurant.

Echoing the feel of Artesian’s ‘Contemporary Orientalism’, key design features of the restaurant include brushed, gilded, timber wall panelling; a trio of bespoke antique brass chandeliers bearing lanterns inspired by Chinese bells; refined silk chinoiserie screens integrated into two central banquette seating areas; timbered flooring and custom-designed chairs upholstered in shades of pale gold, jade green and pastel blue leather. Two booths, each accommodating four people, are housed within circular snugs off the main room, with screens providing the luxury of private dining.

Chinaware by Vera Wang, coat tags by Bill Amberg, plates by Bernardaud, glassware by Riedel, black crystal candle holders by Waterford Crystal and tailor-made linen set the scene for what is destined to be one of London’s most elegant dining rooms to open this year.

The Landau will be open daily for breakfast, lunch and dinner and reservations can be made by calling +44 (0) 2079650165 or online at thelandau.com

The Landau is named after the carriage that HRH The Prince of Wales rode in to open The Langham, London in 1865.