The new restaurant is named after Lord Charles Forte, and will serve dishes with “authentic ingredients” from suppliers across the globe, while embracing a “bygone era of service with a sense of theatre”.
Daily specials include whole poached salmon and glazed Essex gammon, served on a traditional Silver Trolley. Alongside this, the à la carte menu features fresh, seasonal options such as fried courgette flowers with truffle honey or whole 12oz Dover Sole simply grilled or baked in late summer butter, and roasted Yorkshire grouse, blackberries and bread sauce.
At the helm of Charlie’s kitchen will be head chef Matt Starling, who joins from Fera at Claridge’s, accompanied by Owain Atkinson, previously from Kitchin, La Petite Maison and Chez Bruce, who will oversee the wider food offering for the hotel as executive chef. The team all hold a passion for creating seasonal dishes using outstanding ingredients and classic cooking techniques.
Byatt said: “Taking this step and joining the team at Brown’s Hotel is a very exciting moment for me, and it feels like a natural progression both professionally and personally. Five-star hotels are part of my heritage; I started my career in Claridge’s when I was 16, and Brown’s is special as my grandfather was a bell boy here during the 1960’s.”
Stuart Johnson, managing director at Brown’s, added: “Adam Byatt and Brown’s possess a natural synergy and we are looking forward to what we see as an incredibly exciting culinary journey ahead with Charlie’s”.