Allan Pickett is certainly busy. He's not just opening his own restaurant, Piquet, in the heart of Fitzrovia with Bodean founder Andre Blais: he's also taken on the first ever summer residency at the Morgan Group's Sanderson Hotel.
Allan - who was previously head chef at D&D restaurants Plateau and Orrery, is launching a seasonal menu which allows him to showcase his cooking: modern, seasonal, and vibrant with flavour. We were invited down to try out some of his food before the 130-cover residency launches to the public on June 5th.
Among the choices on the a la carte menu were starters of marinated scallops dotted with avocado puree with tiny balls of apple and house-cured salmon with cubed beetroot, creme fraiche and keta caviar. A fish course of gilthead bream with a swoosh of smoked aubergine, topped with a lightly spiced mix of raisins, pine nuts, capers and tomato was beautifully judged. And seared red mullet with razor clam, roasted onion stuffed with an oxtail farce, and a saffron rouille sauce had incredible layers of flavour. Vegetarians won't feel hard done by with Allan's take on toasted barley risotto, piled high with asparagus, peas and broad beans, and a pool of parsley puree.
We'd recommend saving room for dessert. The beautiful strawberry sable tart with pistachio creme patissier and elderflower sorbet was so delicious you'd never know it was gluten free. The roasted apricots with toasted brioche were outstanding. And we're not ashamed to say we fought each other for the last scraps of rhubarb fool - which comes with a layer of jelly and crunchy gingerbread crumble. Trifle, for grown-ups.
With an expertly curated wine list - and a 40 seat garden and terrace when the sun finally comes out - we'll certainly be back for more.
The Sanderson is at 50 Berners Street, London W1T 3NG - reservations are at 0207 300 5588. Allan Pickett at Sanderson will be open on 5 June for lunch - with a set menu at £20 for 2 courses, £25 for three - and dinner between 6 and 11pm. Find out more from them at @sandersonldn.
