London’s Lanesborough hotel on Hyde Park Corner is opening a new restaurant in April, Caterersearch can reveal.

Apsleys will be a 120-cover eaterie housed in the hotel’s former Conservatory Restaurant that will serve a menu of authentic Italian cuisine.

The kitchen will be overseen by head chef Nick Bell, who was previously head chef at Italian restaurant Cecconi’s. The menu will offer antipasti, soups, pasta and meat and fish dishes as well as a range of Italian deserts, with prices starting at £35 for three courses excluding wine.

Sommelier Andrew Connor will oversee the wine offering which will include a 500-bin list with a focus on Italian wines that will also be served by the glass. A restaurant manager has not yet been appointed.

Interiors at Apsleys have been developed by Tihany Design, which also created the interiors at New York restaurants Per Se and Jean-Georges as well as The French Laundry in Los Angeles. The group was briefed to utilise the conservatory’s existing glass roof and create a contemporary space that complements the Lanesborough’s otherwise classic interiors.

General manager Geoffrey Gelardi told Caterersearch that Apsleys will be a “stunning” new addition to the hotel.

“The combination of the legendary Adam Tihany's design and rising star Nick Bell's authentic Italian cooking will create an exciting culinary experience unique to the Lanesborough.”

Westbury hotel appoints executive chef >>

Alain Ducasse brings in new chef at the Dorchester >>

Lanesborough website >>

By Kerstin Kühn

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