The InterContinental’s terrace restaurant, Number One Park Lane, has launched a chef pop-up series starting with MasterChef the Professionals 2020 winner Alex Webb.
Until 28 July 2022, Alex will be serving up a selection of English-inspired sharing plates, paired with Hattingley Valley wines, English Cider from Sandfords Orchards and three signature cocktails inspired by Alex’s menu. Essex boy Alex Webb has grafted at The Savoy Hotel, Hélène Darroze; Dinner by Heston; Roux at Parliament Square and The Frog in Hoxton, before taking up a head chef position at Square 1 in Great Dunmow.
The pop-up takes place in the picturesque setting of Number One Park Lane, The InterContinental Park Lane’s al fresco terrace, overlooking London’s Royal parks, Buckingham Palace and the Wellington Arch. The recently opened al fresco dining experience from the InterContinental is home to London’s most luxurious, exclusive and prestigious address: Number One Park Lane. With heated parasols and blankets to keep you warm, the terrace has a relaxed and fun vibe.
Exclusively for Number One Park Lane, Alex has developed a menu showcasing many dishes from his time on MasterChef with seasonal British produce and a focus on often overlooked native seafood. Alex has been working with some of Britain’s top producers to create this truly British menu, with some of the fun twists and surprises which he developed during his time on MasterChef: The Professionals. The sharing style menu includes savoury bites, larger dishes and signature, fun desserts as well as the option to add British caviar and seasonal truffle to most every dish.
‘Dad’s bread & whipped butter’ is a must – Freshly baked sourdough alongside a pot of weekly changing butter: from chicken to roasted onion to seaweed butter and a tribute to his dad. Enjoy alongside British seafood like 6 Essex Devon crab & duck scotch egg, Essex oysters, Confit cod fingers with parsley mayonnaise and kohlrabi Citrus cured salmon with fennel and tomato consommé (one of Alex’s MasterChef: The Professionals creations) and cold water cod with Champagne sauce. Our favourite was the Hispi cabbage with blue cheese dressing, crispy bacon and chives. A great pairing cocktail to go with the main courses was ‘Linda’ with Highclere Castle gin, apricot liqueur, coconut cream, lemon and celery bitters.
Desserts feature clever twists on nostalgic classics such as Cotton candy floss with raspberries or strawberry powder toppings, a black sesame cookie matcha ice cream sandwich, salted caramel ice cream and brilliant cinnamon doughnuts with raspberry and dulce de leche and popping candy. A must try are the party popper English strawberries with edible strawberry dust. For something more savoury, the Fen Farm Baron Bigod with truffle cream cheese is one for the cheese lovers. With desserts, the smoked espresso martini is a theatrical must with mezcal, espresso, pistachio syrup, a dash of Disaronno and some cinnamon smoke.
Alex Webb’s residency will be the first in series of guest chef pop-ups at Number One Park Lane, with the next guests to be announced soon.
To discover more, visit: parklane.intercontinental.com
Imagery courtesy of InterContinental London Park Lane.
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