Barry Tonks Appointed as Executive Chef of The Restaurant at Sanderson Hotel
The Restaurant at Sanderson Hotel has announced the appointment of Barry Tonks as Executive Chef.
Tonks brings with him nearly 20 years of experience from some of London’s most famous establishments, including Searcys at The Gherkin, The Dorchester Hotel and L’Odeon Restaurant. Under the guidance of the legendary Anthony Demetre at L’Odeon, he worked as chef de partie and sous chef at the iconic 200-cover modern European restaurant.
In his most recent role as Executive Chef at Searcys, he demonstrated his skills and interests through a series of high profile pop-ups and collaborations, most famously alongside Monica Galleti in January 2016.
Tonks’ passion for British produce is made clear in his new position at The Restaurant at Sanderson, with his contemporary style explored through ingredients and presentation.
His new menus focus on contemporary British techniques and flavours, using ever-changing, seasonal produce alongside eye-catching presentation.
Starters include crab, spiced avocado, compressed melon, black radish, followed by equally seasonal main courses such as sea bass, crushed Jersey royals, asparagus, brown crab ketchup.
Guests can also sample Tonks’ daily changing specials from the Menu of the Day, offering a set three-course meal priced at £28.
Located next to Sanderson’s iconic Long Bar, The Restaurant opens onto the heritage Courtyard Garden and offers modern and unique interiors to complement the natural and botanical surroundings.