9/11/2012 10:24:00 AM

Inn the Park Reopens With a New Chef and Foraged Cocktails

Still sad about the end of the Olympics? Here's the silver lining - Petyon and Byrne restaurant Inn the Park in St. James's Park has reopened now that the space is no longer being used as the beach volley ball venue.

New additions to the team include renowned mixologist, Nick Strangeway, who has turned to nature (and the park itself) to create an unusual menu of foraged cocktails such as the Nettle Gimlet (vodka, gin, nettle cordial, lime juice),  and the Blackberry and Mint Julep (bourbon infused with fresh mint and blackberries).

Also new in the kitchen is head chef, Tom Catley (Ottolenghi, Nobu) who has updated the menu in keeping with the restaurant's tradition of seasonal British cooking. Highlights include salt baked vegetable fritters with crispy cheese, summer squash dumplings with bee pollen or a rose veal chop with gremolata. Where better to take advantage of the Indian summer?


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