Tucked away in the heart of Mayfair lies The Lansdowne Club, an exclusive and elegant private members’ club. Built in 1763 and turned into a social club in 1935, it is a seamless blend of 18th-century grandeur with modern sophistication. Within its walls lies an inviting selection of bars and restaurants—from the elegant Art Deco Dining Room and lively Piano Bar to the open-air Courtyard Brasserie, the historic Round Room Cocktail Bar, or the relaxing Aqua Bar. The options might be tempting and numerous, but each of the menus was carefully designed by the expert hands of the LEGEND and Executive Chef Henry Brosi, guaranteeing an authentic and memorable experience.
Henry Brosi’s creations come not only from talent but from over four decades of experience, including at The Dorchester, the Four Seasons Hotel London at Park Lane, and three Michelin-starred restaurants. Henry makes use of the finest seasonal British ingredients that, when mixed with his passion and creativity, redefine fine dining within the capital.
If there was ever a reason to be a member here, Henry is one of them! We caught up with Henry to talk about all things culinary.
How did it all start?
Three years ago, I was looking for a new challenge after spending 25 years at The Dorchester and two years at Four Seasons. The Lansdowne Club came up, and I immediately saw its enormous potential—I fell in love with it from the start.
The Dining Room offers a gourmet dining experience in Art Deco surroundings. Tell us all about your food concept.
My cooking is driven by the seasons, though I tend to view Britain as having just two: a long winter and a short spring/summer. I’m passionate about using British ingredients and love working with artisan producers from across the UK. For me, quality and freshness are everything. I don’t believe in overcomplicating food—minimal handling, maximum flavour. I like to let the ingredients speak for themselves.
Every dish tells a story and our favourite was a truffle and foie gras pasta dish that we still talk about. Tell us how you came up with this dish and the thought process behind it.
The Tagliatelle with Black Truffle, Seared Foie Gras and Madeira Jus is a signature dish of mine. Its inspiration comes from my time at Auberge de l’Ill, a three-Michelin-starred restaurant in Alsace. During truffle season, we served a simple pasta with black truffle—its flavour and aroma left a lasting impression. Over time, I evolved the dish by adding seared foie gras, which brought a rich creaminess and depth. The finishing touch was a Madeira jus; its natural sweetness pairs perfectly with both foie gras and truffles. For me, it’s a match made in heaven.
Top 3 favourite restaurants in the UK?
The Ledbury, Core by Clare Smyth, and Moor Hall.
If you could award a Michelin star right now to a UK chef, who would it be to and why?
Adam Smith at Coworth Park. He already holds one star, but I believe he deserves more. His cooking is clean, precise, and exceptionally crafted—he’s a true master of his craft.
What is next for you at The Lansdowne Club?
I often joke that the only role left for me is Chairman of the Club’s Council! But in all seriousness, I’m very content with where I am. I love what I do and feel proud of what we’re building here.
What about Sunday lunch?
For me, Sunday lunch is all about comfort and quality—bringing people together over food that’s warm, generous, and full of flavour. At The Lansdowne Club, I like to take the essence of a traditional roast and elevate it with the very best seasonal British ingredients. I don’t believe in overcomplicating things; it’s about getting the basics right—flavourful meat, beautiful seasonal vegetables, and sauces that tie everything together. When guests sit down for Sunday lunch, I want them to feel relaxed, indulged, and truly at home. We also have a wonderful carving trolley, which adds a sense of theatre to the experience and brings that traditional charm into the room—it’s something our Members really love.
Tell us about the design elements at The Dining Room.
The Dining Room is one of my favourite spaces in the Club—it’s elegant, timeless, and full of character. The Art Deco design creates a beautiful atmosphere that really enhances the dining experience. There’s something quite special about serving food in such a striking setting. The room has a presence, and I love creating dishes that match that sense of occasion. It’s not just about what’s on the plate; it’s the full experience, and the space plays a huge part in that.
What about the wines and cocktails?
Coming from a wine-making family, I’ve always had a deep appreciation for wine. It’s a craft that shares a lot with cooking—patience, balance, and care for the ingredients. Our wine list reflects that, with selections that complement the food and enhance the whole dining experience. We also take great pride in our cocktail offering; our bar team creates seasonal drinks and refined classics that feel at home in the Club’s setting. Whether you’re having a crisp glass of white with your starter or winding down with a cocktail in the bar, it should always feel considered.
Why should readers become Members at The Lansdowne Club?
The Lansdowne Club is a bit of a hidden gem—you walk past it and have no idea what lies behind the doors. It’s a place full of warmth, heritage, and community. I’ve worked in some incredible kitchens, but there’s something unique about what we’ve created here. Our Members inspire us, and there’s a real pride in delivering an experience that feels personal, from the food to the service. It’s more than a Club—it’s a home for people who appreciate quality and connection. If that sounds like you, we’d love to welcome you in.
To discover more, visit The Lansdowne Club.
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All Imagery Courtesy of The Lansdowne Club.