Brown's Hotel announces guest chef series

Brown's Hotel in Mayfair, part of the prestigious Rocco Forte Hotels, is launching a series of partnerships with three respected UK chefs – Andrew Wong, Tom Kitchin and Mitch Tonks. 

The culinary professionals will take over the bar's food menu, blending its renowned hospitality and drinks expertise with elevated small plates and snacks. Each chef will have a three-month residency, bringing their unique style to The Donovan Bar for an exclusive dining experience. 

Chef-director Adam Byatt, who heads up all food and beverage operations at Brown's Hotel, will collaborate with the chefs, creating a cocktail programme to complement each chef's respective menu.

What to expect

The series starts on 28 October with Andrew Wong, known for his innovative take on traditional Chinese cuisine at his two-Michelin-starred Pimlico restaurant, A.Wong. Dishes will include scalded oysters with 'fish fragrant' aubergine sauce, crispy wonton 'prawn cocktail', wagyu beef with beef XO sauce, and chicken char sui with liquorice and dehydrated raspberry. 

"The Donovan Bar is one of my favourite places for cocktails," says Wong. "It's been exciting to work with the magicians behind the bar who put the same energy and craft into mixology as we do with the dishes at A.Wong. The snacks I've created have been inspired by the five flavours in Chinese cooking – sweet, sour, spicy, salty and bitter – and hopefully give guests something a bit different to enjoy with their drinks."

Following Wong's stint, Tom Kitchin, one of Scotland's leading chefs, will bring his culinary expertise to The Donovan Bar in February. Kitchin, famed for his 'from nature to plate' philosophy, champions seasonal Scottish produce and locally sourced ingredients. 

Rounding out the series in June will be Mitch Tonks – a leading figure in British seafood. As the founder of the award-winning Seahorse restaurant in Dartmouth, Tonks has built a reputation for his commitment to sustainable, high-quality British seafood. With over 25 years of experience in the seafood industry, starting as a fishmonger in 1996, he will bring the essence of coastal dining to the heart of Mayfair. 

Since The Donovan Bar does not take bookings, the experience is available to walk-in guests only. 

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