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the World Of Hospitality
Hilton London Bankside
Sauce To Handle The Communications For Oxbo Bankside
And The Distillery At The New Hilton London Bankside
London, 31st July 2015 - We are delighted to announce
that we are working on the launch of OXBO Bankside
and The Distillery – the restaurant and bar within the
new Hilton London Bankside, the first Hilton hotel
to open in the capital since 2006. Due to open in
September in the centre of London’s vibrant Bankside,
just minutes from the Tate Modern, this new launch
marks an exciting new generation of Hilton hotels,
featuring high-end, locally inspired food and drink
offerings and contemporary interior design.
Led by Executive Chef Paul Bates, formerly of The
Beaumont and Intercontinental Park Lane, OXBO
Bankside will be Bankside’s newest neighbourhood
eatery, offering a delicious all-day dining menu,
including breakfast. Located on the ground floor with
168 covers and direct access from Price’s street, OXBO
Bankside is a relaxed space for guests and locals alike
to meet in the heart of the Bankside area, any time
of day. The open kitchen with chefs cooking in front
of the guests will enhance the personalized guest
experience and add to the theatre of the restaurant.
The food itself will champion fresh British ingredients
sourced locally wherever possible, and draw on the
abundance of produce available at Borough Market for
inspiration. Bates’ menu will include Cox apple, cider
marinated salmon, Cornish monkfish cheeks, pea
shoots and English radish; Sirloin of Gloucestershire
beef with sauce Bearnaise and New Haven Hake with
squid, mussel and shrimp stew.
The Distillery will become the place to be seen in
Bankside and mirror the energy of the area. Designed
as a buzzy meeting point for the local commercial
area and residents of Bankside, The Distillery drinks
offering will focus on artisan gins and locally crafted
beers. Located on the site of Stevenson & Howell’s
Standard Works, a renowned essence factory in 1800s,
The Distillery pays homage to its heritage, serving a
range of signature cocktails incorporating homemade
aromatics, infusions and bitters. The bar will also serve
a range of sharing platters and bar snacks, prepared
by the restaurant kitchen and served until late, such
as Chick pea and Tahini hummus with warm garlic
Khobez bread and Five spice dusted crisp fried Pork
belly with chilli, lime and soy dressing.
Paul Bates, Executive Chef commented “I am delighted
to be part of such an exciting new addition to London’s
luxury hotel and hospitality scene. Bankside has
recently been through a tremendous commercial
transformation and we have so many incredible
institutions on our doorstep. I’ve always been inspired
by British produce, and our local neighbours such as
the Tate Modern and Borough Market so expect to see
those influences in the menu at OXBO Bankside, as
well as at The Distillery too. ”
James Clarke, General Manager of the Hilton London
Bankside Hotel added “I am thrilled to be playing a
pivotal
role in opening the Hilton London Bankside and I
can’t wait to be checking in our first guests at the end
of the summer. I will be working closely with Paul and
my team to ensure the hotel, our restaurant and our
bar become destinations for Bankside in their own
right.”