Abé will work with trusted suppliers when it comes to fresh produce, meat, and fish to ensure the quality and sustainability is showcased in the food as well as support smaller producers in the process.
The Pem can accommodate 70 guests in the main dining room, and up to 24 guests in a separate private dining room.
In addition, amongst the new restaurant team, Abé has appointed Laetizia Keating as the restaurant’s head chef and Emma Underwood to the role of general manager.
Abé said: “I have the freedom to serve the food I’ve always wanted to cook. It’s me on a plate. I’m taking classic combinations and really making them my own, like steak and oyster, cheese and onion – I won’t be messing with the framework but trying to put a new spin on them without creating challenging or modernist dishes.
“I want to bring a sense of familiarity and transfer those flavours to high-end restaurant dining. I’ve also put a lot of emphasis on the desserts, too many people miss out on the last course when they eat out and I’ve never really understood that, I love them!”
Beverly Payne, general manager at Conrad London St James, added: “The Pem is the restaurant I’ve always wanted to see in the hotel, it’s glamorous and elegant.
“It’s very connected to the local area, and it’s going to be a magnet for those who already love Sally’s flair, and for everyone who wants to be excited by her imaginative food. Sally and I share the same work ethic and instincts when it comes to delivering a really top-class experience.”