Alyn Williams arrived at The Westbury after being Head Chef at Marcus Wareing at The Berkeley for 5 years (bringing with him legendary General Manager Giancarlo Princigalli), and his refined, modern European cuisine chimes with that of The Berkeley’s.
Seasonality is key to this Mayfair eatery, with Alyn Williams fastidiously separating each season into micro-seasons and using this to inform his approach to menus. Alongside predictably brilliant meat and fish menus there is an equally brilliant vegetarian menu – an all too rarefied thing. The Guardian revel in a dish of ‘smoked egg with soldiers of fried brioche smeared with truffle’.
The restaurant is a hospitable environment. Exposed wine coolers dominate an attractive dining room, in which quirky terrariums meet rosewood panelling and burnished table-tops.
With 3 AA rosettes (the limit for any restaurant in its first year) and a Michelin star to its name, The Westbury could be forgiven for consolidating. Yet, with a talent like Williams at its helm it is hard to imagine that its reputation won’t continue to grow.