Cream Group names executive chef for new restaurant Miro
Toby Burrowes was previously employed at Zuma London and Michelin star Elystan Street, while Miro’s address formerly housed Street XO
Cream Group has announced a new restaurant concept, Miro, and its new head chef, with the site set to open in Mayfair later this month. Chef Toby Burrowes has been appointed to the role of executive chef and will lead the development of the menu.
Burrowes was previously employed at Zuma London and Michelin star Elystan Street. It has been stated that the chef’s new menu promises to “offer an opulent, Mayfair interpretation of global favourites”.
Some of the dishes already chosen for the venue include king crab and confit garlic croquettes, truffled cheese toasties, mini brioche beef tartare caviar tins, as well as “Miro’s take on fish and chips”.
In addition, larger dishes will consist of various cuts and sizes of steaks, yuzu and sake lobster thermidor, vegan Josper grilled celeriac served on truffle butter bean purée and a roasted hazelnut pesto, as well as jumbo tiger prawns and whole baby chicken.
The venue formerly housed Street XO and will cater for early to late-night dining every Tuesday-Saturday. Cream Group has also opted for an “abstract and eclectic” interior concept, including neons, vibrant colours and hand-painted murals sitting alongside exposed brickwork.
Toby Burrowes, executive chef for Cream Group, said: “For me, this is most exciting as a chef to not be put in a box of what I can and can’t put on a menu, so it’s not just a French restaurant, not just a Japanese restaurant or Spanish, pan asian, South American etc, but all our favourite dishes from my many travels around the world in one place.
“It is also just as exciting as a guest to be able to have all this sexy delicious stuff in a super fun and vibey place. It’s the food I’d want to eat, in the place I’d want to eat it!”
Ryan Bish, founder of Cream Group, added: “We are really excited to announce the launch of Miro, the newest concept in our portfolio of successful hospitality ventures in London. We love creating unique and amazing concepts and I can’t wait for people to try this restaurant.”
