STARTER
The Connaught Grill The Connaught LONDON
Words: Jenna Campbell Photography: © Jamie McGregor Smith
O
ne of London’s most celebrated
to the main room, where craftsmanship reigns
restaurants, The Connaught Grill has
supreme. Handcrafted American black walnut
reopened its doors to a new generation of
runs throughout the space in the form of dining
diners in the heart of Mayfair. First established
booths, freeform-edge tables and chairs and
in 1955, it was the go-to culinary destination
solid back panels, with the wood polished, cut
for the capital’s original power players, before
and trimmed in the Nakashima workshop and
closing in 2000 to make way for new ventures.
assembled at The Connaught under the watchful
But ever since Maybourne Hotel Group set about
eye of Mira Nakashima.
a £70 million renovation back in 2007, there’s
From the open kitchen – complete with wood-
been talk of restoring the concept, a dream that
burning grill and rotisserie – Vongerichten pays
finally came to fruition last month under the
homage to classic grill dining, bringing his own
charge of Jean-Georges Vongerichten.
signature twist. Meat and fish are grilled using
“Ever since we started the project I have
British hardwood charcoal with embers of burnt
dreamt of breathing life back into The
applewood, the fuel’s constant heat enhancing
Connaught Grill, a mythical restaurant that
natural flavours and adding subtle sweet notes.
somehow captures a special place in guest’s
IN A BITE Covers: 46 Owner: Paddy McKillen Interior Design: John Heah Woodwork: George Nakashima Woodworkers Chef Partner: Jean-Georges Vongerichten Executive Chef: Anshu Anghotra Executive Pastry Chef: Nicolas Rouzaud www.the-connaught.co.uk
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hearts,” says co-owner Paddy McKillen.
Sea bass en croute and sunday roasts are presented and carved on a restored silver trolley
With a respectful nod to its heritage,
and followed up with traditional desserts such
interior architect John Heah has created a
as sticky toffee pudding and flambéed Baked
contemporary interpretation of the original
Alaska, while the fabled Oeuf en Surprise – a
grill, enlisting the skills of George Nakashima
favourite from the original menu reinterpreted
Woodworkers for the exquisite wood artistry.
as a three-cheese soufflé served with a softly
A rosewood-clad corridor lined with custom
cooked egg and black truffle fondue – captures
cabinets housing vintage wines leads guests
the spirit of this legendary institution.
