André Garrett joined Corinthia London as Executive Chef in January 2019. He has created classically-based modern European menus for the hotel’s restaurant The Northall. In January, the restaurant will launch a seasonal plant-based menu, which will include Roasted squash tortellini, lemongrass, Thai basil and rye croutons (£11); Purple aubergine, miso glazed baba ganouj, cumin and roast onion(small/large £10/£15); and Warm roasted carrot, pumpkin seed and cumin salad tahini and bitter leaves (£9/£14).
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