The Dorchester opening kitchens to the public for one night only

Guests will head downstairs to enjoy a Dorchester dinner served by the chefs
Hosts: The Dorchester’s Henry Brosi, David McIntyre and Jean-Philippe Blondet
Lucy Young

The Dorchester is opening its kitchens to the public for one night only, with the hotel’s top chefs serving some of the best dishes from across its Michelin-starred menus.

Guests at the Mayfair hotel’s Kitchen Party, held as part of London Food Month, will be escorted downstairs to the kitchens and welcomed with cocktails and champagne on a specially installed red carpet.

The hotel’s long-standing executive chef Henry Brosi is hosting the evening alongside Jean-Philippe Blondet from three-Michelin starred Alain Ducasse at The Dorchester and David McIntyre from sister hotel 45 Park Lane.

Each will have a station in one area of the hotel’s vast kitchens — which are as large as 10 tennis courts. Guests can either sit at a stall at the food station or stand and eat while chatting to the chefs.

Music will be provided by a DJ playing from a booth in Brosi’s office.

Brosi, who has worked at the hotel since 1999, will be serving his signature dish — poached Dublin bay prawns with tender stem broccoli and sauce vierge — among other highlights from the hotel’s menus.

​Blondet, who previously worked at the three Michelin star Le Louis XV-Alain Ducasse at the Hotel de Paris in Monaco, will serve Scottish salmon, fresh herb condiment and caviar. Meanwhile Californian-born David McIntyre, previously of The Ritz Carlton in Los Angeles, will serve up spiced ahi tuna cone with miso from CUT at 45 Park Lane.

There will also be a Peking duck station from executive chef Chong Choi Fong of China Tang at The Dorchester, the hotel’s Cantonese offering.

Henry Brosi, the hotel’s seventh executive chef in its 86-year history, said: “The usual staff will be working in another area of the kitchen and we will have as station each where guests can talk to us and eat and really get involved in the cooking if they want.

“We wanted our guests to see how the kitchen works so they can understand exactly what we do. It is a rare thing for people to be able to have that kind of interaction with a top chef, so it is a lot of fun for them. We don’t often get to meet our diners, so it is great for us, too.

“It is not only restaurants that make up the London food scene and that have made London what it is today [in terms of food]. London is a hugely diverse city for food and hotels can be forgotten. The hotel scene is as important as everything else.”

The Dorchester’s London Food Month Kitchen Party take place on Monday, June 26. Tickets cost £150 per person.

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