Ross Bryans has been appointed head chef at Les 110 de Taillevent London where he will be tasked with serving a new menu to showcase his creative approach to cooking and understanding for classical techniques from his French culinary background.
Bryans has worked alongside some of the most successful chefs in the world, from Clare Smyth to Richard Corrigan and Jason Atherton, and is now taking the reins at French inspired restaurant, Les 110 de Taillevent located in Marylebone.
Most recently seen on TV show Great British Menu 2018, Bryans was previously chef director at Richard Corrigan’s, Corrigan’s Mayfair. He has held the position of head chef at Jason Atherton’s Pollen Street Social and was Clare Smyth’s senior sous at three starred Restaurant Gordon Ramsay. After spending years honing his skills, the food at Les 110 de Taillevent shows Ross’ unique culinary approach and his ability to create dishes that are subtly playful with an elegant balance of flavours.
With a focus on locally sourced ingredients, Bryans will be serving plates such as his award winning lobster spelt risotto; Orkney scallops with cauliflower, cocoa, capers and vanilla butter; Barbary duck with lavender spice, white onion, cherries and tarragon and beef short rib, Dorset snails, bone marrow crumb and spiced red cabbage. Dessert includes the quince membrillo, truffle honey, coffee ice cream, candied lemon and pink lady apple tart tatin for two.
Les 110 de Taillevent has a focus on wines with London’s largest wine list by the glass with 110 serves and 1,500 bottles to select from. Bryans will work closely with Head Sommelier Christopher Lecoufle, to pair each of his dishes with a selection of wines from across the globe.