Barry Tonks appointed as Executive Chef of The Restaurant at Sanderson
The Restaurant at Sanderson hotel is delighted to announce the appointment of Barry Tonks as Executive Chef. 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. Tonks’ new menus focus on contemporary British techniques and flavours, using ever-changing, seasonal produce alongside eye-catching presentation.
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. Starters include Crab, spiced avocado, compressed melon, black radish (£16), followed by equally seasonal main courses such as Sea Bass, crushed Jersey royals, asparagus, brown crab ketchup (£28). The dessert menu showcases Tonks’ originality, including the likes of Arlette Mille Feuille, pink berries, speculoos ice cream (£8). Guests can also sample Tonks’ daily changing specials from the Menu of the Day, offering a set 3 course meal priced at £28. The Restaurant is open for breakfast, lunch and dinner, with hearty breakfast options featuring a selection of egg dishes such as the Sanderson Eggs, consisting of poached eggs, mashed avocado, green chilli, spring onion, coriander, tomato and sourdough toast (£13). Sweeter options are also on offer, for example the French Toast made with brioche, cinnamon, crème fraiche, berries and maple syrup (£9).
Sanderson are thrilled to welcome Tonks’ creative flair and the exciting new focus he brings to the menu. Tonks’ wealth of experience from his years on the London restaurant scene is clearly showcased in the new menu, and promises to take The Restaurant at Sanderson to brilliant new heights.
For further information, please contact Natasha Goldsmith firstname.lastname@example.org or call Sauce Communications on 020 8600 3600
Notes to editors
Breakfast: Monday-Friday 6.30am-11.00am
Lunch: Monday-Sunday: 12.00pm-2.30pm
Dinner: Monday-Saturday: 6.00pm-10.45pm
Please note, access to the bar is limited to those 21 or older.
Address: 50 Berners St, Fitzrovia, London W1T 3NG
Contact number: 020 7300 5588
Established in 2002 by Founder and CEO Sam Nazarian, sbe is a privately-held, leading lifestyle hospitality company that develops, manages and operates award-winning hotels, residences, restaurants and nightclubs. Through exclusive partnerships with cultural visionaries, sbe is devoted to creating extraordinary experiences throughout its proprietary brands with a commitment to authenticity, sophistication, mastery and innovation. Following the acquisition of Morgans Hotel Group, the pioneer of boutique lifestyle hotels, in partnership with The Yucaipa Companies and Cain International (formerly Cain Hoy), sbe has an unparalleled global portfolio featuring 23 world-class lifestyle hotel properties in 9 attractive gateway markets and 134 global world-renowned hotel, entertainment and food & beverage outlets. The company is uniquely positioned to offer a complete lifestyle experience – from nightlife, food & beverage and entertainment to hotels and residences, and through its innovative customer loyalty and rewards program, The Code, as well as its award-winning international real estate development subsidiary, Dakota Development – all of which solidify sbe as the preeminent leader across hospitality. The company’s established and upcoming hotel brands include SLS Hotel & Residences, Delano, Mondrian, The Redbury, Hyde Hotel & Residences, and Originals. In addition, sbe has the following internationally acclaimed restaurants and lounges under subsidiary Disruptive Restaurant Group: Katsuya by Chef Katsuya Uechi, Cleo by Chef Danny Elmaleh, The Bazaar by José Andrés, Fi’lia by Michael Schwartz, Leynia by Chef José Icardi, Umami Burger, Hyde Lounge, Skybar, Bond, and Privilege. More information about sbe can be obtained at sbe.com.