It was something of a coup when Martyn Nail moved from Claridge’s, after decades, to take up his position as Culinary Director. “Walking into the legendary kitchens of The Dorchester, I felt inspired to create a cohesive team that grows beyond the industry challenges and provides an outstanding level of service and food,” says Nail. In setting a fresh culinary direction Nail says it will “define where trend and tradition meet to create something amazing and unique.” Menus at The Promenade, Artists’ Bar, Rooftop and Vesper Bar will “reflect the style and the period of the individual setting.”

Acclaimed designer Pierre-Yves Rochon has reimagined The Promenade (pictured above), with Nail overseeing a modern British menu. Vesper Bar is a nod to the hotel’s connection to James Bond which is the scene for Bond in several of Ian Fleming’s original books, the author also being a guest, and AON Productions having an office there in the 1970s. Martin Brudnizki who has had a hand in designing the likes of The Ivy lends his talents to interiors, with drinks from renowned bartender Lucia Montanelli. A Vesper is sure to feature.

Opening early in 2023 Cake & Flowers is a new boutique which will showcase “stunning patisserie and floristry.” Award-winning Pastry Chef Michael Kwan is at the helm there and will also be setting up a new bakery allowing daytime baking; reducing the need for bakers to work through the night. “This will not only improve work-life balance, but it will also give greater opportunity for training and product development which will bring new and exciting ideas,” says Nail.

While chef Tom Booton says it’s an honour to be at the helm of The Grill, he’s worked hard to make it more accessible since taking up his role in 2019; removing some of the “unnecessary formalities that were in place before.” Focussing on using great, British ingredients, cooked simply is at the core of Booton’s approach. “I think this is so important as it allows the ingredients to shine and highlights the quality of the produce we use,” he says. Fish and shellfish is supplied by Flying Fish a company based in Cornwall, who focus on providing the best quality fish through a focus on sustainability and seasonality. Tipped by many as one of London’s rising stars, Booton isn’t afraid to mix nostalgia and modernity at The Grill. You’ll find mince pie soft serve ice on their festive menu. And while you may mine the cocktail list for a classic signature like the aptly named Gentleman Tom, Booton says they’ve started working with Fable, a London-based brewery. Their small batch lager is on tap at The Grill, “the first and only place to get a draft pint in The Dorchester,” says Booton.