FOOD & BEVERAGE
Newly appointed executive chef of 45 Park Lane , Elliott Grover has curated a number of new , lighter dishes for the menu in time for summer . Highlights from Elliott ’ s new seasonal menu include chilled sweetcorn soup , carnaroli risotto primavera , grilled jumbo Australian tiger prawns , tempura onion rings , spaghetti pasta made in house with native blue lobster , alongside a wider choice of on-the-bone sharing steaks and Elliott ’ s signature dish : whole baked sea bass .
CUT is known for serving the best steak in London and showcases a contemporary twist on traditional American cuisine . Elliott celebrates locally sourced ingredients in the UK and he maintains a close relationship with CUT ’ s suppliers and producers . Elliott takes inspiration from his upbringing in Cornwall to influence his cooking and places emphasis on sustainably sourced fish from his hometown .
45 Park Lane is renowned for its interest in art and is a living canvas for an evolving collection of British and international contemporary art . The Damien Hirst Diamond Dust Butterfly Series on display in CUT inspired a continuation of the hotel ’ s art story outside , in the form of a butterfly garden . Intricately cut butterfly forms adorn lavender beds , capturing and reflecting iridescent light .
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