COMO Metropolitan London has launched Gridiron by COMO, a modern live-fire grill on Old Park Lane.
In a unique collaboration with leading British chef Richard H. Turner, the restaurant combines Turner’s expertise in open flame cooking and ethical sourcing with COMO’s warm hospitality and history in destination-defining restaurants.
Gridiron by COMO pays homage to the ancient art of grilling with its open kitchen format. The exposed grill, feature bar and countertop dining add to the spontaneity of service, offering a sensorial experience of smoke, fire and interactivity.
The hearty menu celebrates in-season, ethically-sourced ingredients with meat, native fish and beautiful vegetables given equal attention. Fire-cooked specialities to be shared or enjoyed individually include grilled squid with roast cod and girolles, lemon and parsley, fire-baked pumpkin, pickled walnuts and buttermilk, Barnsley Hillside hogget chop, and rare-breed Sirloin on the bone. Finely sourced charcuterie are on the menu, as well as comely English deserts such as honey tart and pumpkin ice cream with pistachio candy.
Old world wines dominate Gridiron by COMO’s wine list, curated by Fiona Beckett with Gridiron’s smoky flavours in mind. Max and Noel Venning, brothers and award-winning mixologists, have created light and refreshing cocktails to complement the depth of flavours and warmth of the design by leading interior design firm Macaulay Sinclair.
Turner says: “With charcoal and live-fire cooking, the ingredient is king. Every dish becomes a unique encounter, in the way the meat, fish or vegetable responds to the flame. We are thrilled to be able to partner with COMO Hotels and Resorts to showcase the techniques inherent in this simple yet flavourful way of cooking at Gridiron by COMO.”
Javier Beneyto, general manager, COMO Metropolitan London, adds: “At COMO, we take pride on working with chefs whose imaginations and technique come together to create a distinctive point of view. Gridiron by COMO will put generosity and warmth at the core of its food and service. It will give Mayfair a restaurant with a convivial, spirited ambience where people can come together to enjoy the banter of good company and a sizzling meal sourced from farmers our chef knows personally — an antidote to the growing homogeneity in food production and restaurant experiences all over the world.”