Above: The Tasting Room at Brooklands © Will Pryce
Above: ‘Warm Up’ dish at Brooklands
Above: Cocktail at Brooklands
Entering Brooklands by Claude Bosi at the recently opened Peninsula London, 1 Grosvenor Place, feels like walking into a piece of British heritage. Named after the legendary Surrey-based racetrack that opened in 1907, Brooklands operates at the intersection of fine dining, aviation, and racing.
Channelled swiftly through the impressive lobby, we find ourselves embarking on a journey back through time. Aluminium surfaced walls are reminiscent of a time when transatlantic journeys were made using aluminium Hindenburg airships.
8 sets of floors up, you are greeted with never-ending views over Hyde Park and wider London, while the interior evokes the feel of being inside a museum dedicated to retro aviation and 1930s British car racing.
Above: Entrance to Brooklands © Will Pryce | Hero: Dining area at Brooklands © Will Pryce
The bar, run by Director of Mixology Florian Thireau, is an aesthetic marvel! Enjoy sipping one of his exquisite “MACH 1,2,3 or 0” cocktails, depending on how boozy you like them, before take-off.
The restaurant acts as a shrine dedicated to the veneration of The Concorde, with the design, furniture, and digital speedometers displayed on screens, combined with the cinematic display of blue skies, making you feel like you are inside it. A silver model of the aircraft spans the entire ceiling.
To add to his collection of London restaurants, charismatic Claude Bosi couldn’t have chosen a more renowned and prestigious group to work with. Chef Bosi stays true to his roots of blending French culinary know-how with the finest British products available with just the right music to heighten the sensorial experience. Think Jumpin’ Jack Flash by The Rolling Stones and Get it On by T-Rex, amongst other true British classics!
Clockwise, from top-left: Coronation Chicken at Brooklands; Caviar Roscoff at Brooklands; Guinea Fowl at Brooklands; Lamb at Brooklands.
The gastronomic journey begins with a selection of appetisers. My favourite being the Coronation Chicken — chicken liver ice cream with fried baby onions in a coronation sauce. A homage to the royals, who are but a stone’s throw away from Brooklands by Claude Bosi.
Next is the Exmoor Caviar, Roscoff Onion and Duck Jelly, a futuristic and incredibly attractive dish that looks like it’s from 2098! The dish is rich with lots of contrasting textures and complexities, and I am told by our Maître d’ that this dish took two years of constant finessing before being made available on the menu; this is the level of perfectionism and dedication Bosi puts into his craft.
Finally, we delectate the Devonshire monkfish, complemented by a smoked eel red pepper sauce with tones of citrusy kosho, bringing through some acidity and balancing the overall richness of the dish. If this doesn’t get your taste buds exploding in delight, I’m not sure what will.
Above: The Bar at Brooklands © Will Pryce
To accompany this festival of fine foods, a selection of wine is recommended to us by Head Sommelier Gioele Musco to enhance our culinary journey! Unsurprisingly, the list draws from some of France’s very best, but with a new world twist!
A selection of fantastic deserts draws the 3.5-hour journey to an end, ironically the time The Concorde would take to fly from Heathrow to NYC. It’s easy to see why Bosi and his team have earned themselves 2 Michelin Stars so soon after opening. A resounding success!
Above: Chef Director Claude Bosi (left) and Chef de Cuisine Francesco Dibenedetto (right) © Lisa Tse
Above: Petit Fours at Brooklands
Above: Brooklands boasts beautiful views of Hyde Park and wider London © Will Pryce
To find out more about Brooklands by Claude Bosi and book, visit the links below:
Brooklands by Claude Bosi
The Peninsula
1 Grosvenor Pl
London SW1X 7HJ
United Kingdom
Web: brooklandslondon.com
Tel: +44 20 8138 6888
Online Booking: sevenrooms.com/reservations/brooklandsrestaurant
Instagram: @brooklands.london