'The New Home of Modern British Cuisine' which will concentrate on using only regional local ingredients. Aberdeen born, Brian Spark heads up the project as Executive Chef where the menu will be user friendly with dishes which combine traditional British recipes with modern innovations.
Dishes will change seasonally to make sure the ingredients used are in season. 'I want to keep dishes as natural and local as possible to stay in the concept of modern British cuisine' says Brian Spark.
12 Temple Place Restaurant has the capacity to sit 50 persons inside and another 50 outside in the Garden Courtyard where you can enjoy al-fresco dining surrounded by waterfalls and plant life to create a serene dining experience.
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Review
| A friend took me to lunch and I was bowled over. I had been in the hotel before but didn't know there was the restaurant with such a great garden. The sun was shining and we were surrounded by trees and waterfalls with fish. I had the lamb which was cooked to perfection. The staff were really friendly and attentive. Didn't feel rushed at all and could have sat out there for hours enjoying the wine but had to go back to work. |
Where London Magazine September 2008
Details
The meal
This is a sample menu and may be subject to changes
Essential information