Five-star The Great Scotland Yard hotel in London's Westminster has just opened, with London restaurateur and critically acclaimed chef, Robin Gill and his team from The Dairy overseeing the food and beverage offer.
This is Gill's first involvement with the hotel sector. Gill has enlisted Le Manoir aux Quat'Saisons alumnus, Alex Harper as executive chef across the hotel's five main areas.
The main restaurant, The Yard By Robin Gill, has a modern British menu, showcasing UK produce. Dishes include: Chicken thigh, crispy skin, leek & truffle terrine, Fallow deer, damson, baked celeriac, and Apple tarte tatin, quince puree, vanilla & salted popcorn parfait.
The 40 Elephants is open from 12pm to 12am serving everything from barista-served coffee to specialised signature cocktails, local craft beers and ciders. The food offering will incorporate all that is good about London; its cultural diversity and fusion of cuisines.
Sibin, an 'illicit drinking club', showcases the world of whisky through a carefully curated and ever changing selection. The menu also features a mix of classic and antagonist style whisky cocktails.
The Parlour tearoom offers a contemporary take on the British tradition of afternoon tea with some added spice. Alongside the carefully selected list of teas, there are spicy chai options and tea-based cocktails.
Finally, The Great Scotland Yard also features a co-working space, Grace and Favour, which can be hired out too.
The new hotel, which comes under the umbrella of Hyatt's The Unbound Collection, has a soft launch period from now until 22 December.
