Rhubarb appoints Éric Chavot to lead Royal Albert Hall restaurant

From 1 November, French Michelin-awarded chef, Éric Chavot, will join the Royal Albert Hall as Consultant Chef for fine dining restaurant Coda by Éric Chavot.

Chavot has joined Coda at the Royal Albert Hall, in partnership with food and beverage operator rhubarb, to take pre-concert dining to a whole new level of excellence.

Coda by Éric Chavot is a beautiful 90-cover dining space overlooking Kensington Gardens. Found on the Rausing Circle level of the Royal Albert Hall, Coda will be open to ticket holders two hours prior to all shows and will also offer interval drinks and dessert.

Noted as one of the greatest culinary talents of his generation, Éric Chavot will deliver a menu of refined French-inspired dishes. Highlights include beef tartare with poached quails egg to start, pan seared brill, ink linguini with fresh herbs and mustard velouté and, to finish, Chavot’s baba au rum with pineapple carpaccio and vanilla chantilly.

A protégé of Pierre Koffmann and Raymond Blanc, Chavot gained a Michelin star for his first solo venture Interlude de Chavot in 1995, followed by a second for his restaurant Chavot in Fulham. In 1999, he joined The Capital Restaurant in Knightsbridge as head chef, where he held two Michelin stars for 10 years. In 2013, Chavot opened Brasserie Chavot on Conduit Street, which gained a Michelin star within six months of opening.

The Royal Albert Hall, which hosts almost 400 events a year by some of the world’s greatest artists, opened in 1871 as part of Prince Albert’s vision for a centre for the Arts and Sciences. The food and drink offering at the Hall is operated by rhubarb, and includes six restaurants, 14 bars and private box catering.

Craig Hassall, CEO of the Royal Albert Hall, said, “We are thrilled to welcome a chef of Eric’s calibre and exuberance to the team at the Royal Albert Hall, creating a dining experience to match the superb events we host on the world’s most famous stage.”