London, 17 October 2011 - Fifty years after first opening, The Rib Room Bar & Restaurant makes a much-anticipated return to London’s culinary scene.
Heralding an exciting new era for this bastion of great British cuisine, the legendary Knightsbridge institution is reborn, following an extensive refurbishment by Martin Brudnizki and the arrival of head chef Ian Rudge, fresh from Nigel Haworth’s Michelin-starred Northcote. Now home to a sophisticated cocktail bar and three beautifully designed private dining areas, the elegant restaurant provides the perfect backdrop for Rudge’s modern approach to classic British dishes.
With a strong emphasis on provenance and seasonality throughout, the signature grass-fed, traditionally reared Duke of Buccleuch Estate Aberdeen Angus rib of beef remains at the heart of the menu. Classic favourites like the prawn cocktail, although remaining true to form, have been re-created with contemporary flair.
A host of modern British dishes redefine the food offering, including must-tries such as roasted lamb sweetbreads with caramelised cauliflower and toasted almonds; Loomswood Farm duck breast and honey crusted drum stick with pear, parsnip puree, shaved chestnuts and fig sauce; and whole roast Suffolk partridge with crispy bread sauce, black pudding, Savoy cabbage and grape jus.
The Rib Room’s ‘Grills’ are carnivore heaven. Chosen for their provenance, texture and taste, Aubrey dry-aged steaks, Cornish lamb cutlets, calf’s liver and rose veal chops represent the very best of British produce on a plate.
Desserts include The Rib Room’s signature, seasonally changing soufflé, currently a decadent autumnal mix of blackberries and chocolate, beautifully accented with a hot cassis sauce. Other dishes include a classic treacle tart with a rich lemon-thyme clotted cream, and the complexly flavoured white chocolate and cardamom set cream, topped with delicate milk foam and layered with a coffee and whiskey jelly. The cheese plate pays homage to Sussex, with all five farmhouse varieties produced by award-winning cheesemaker Alsop & Walker.
As well as the à la carte menu, The Rib Room introduces a keenly priced set menu at £19 for two courses and £25 for three courses, as well as a delicious daily special from the lunch trolley. Featuring a range of slow-cooked joints of meat and fresh fish carved at the table, guests can experience the theatre of the kitchen in the heart of dining room.
The Rib Room’s new contemporary, forward thinking approach is mirrored in the extensive wine list presented on fully interactive iPads, making selection and matching incredibly easy. Featuring tasting notes from The Rib Room’s new head sommelier Louise Gordon, diners can filter their selection by year, price, producer, grape, region and style, before linking through to uncover the back story of their chosen wine. Gordon is of course on hand for those who prefer the personal touch.
Open to non-diners, the new cocktail bar is the sophisticated choice for those looking to enjoy imaginative cocktails in relaxed and elegant surroundings.
Working alongside expert mixologists and bar consultants, Gorgeous Group, responsible for bars at One & Only Cape Town, Hotel Missoni Kuwait and The Mandarin Oriental Geneva, the drinks menu remain reflects the restaurant’s philosophy by celebrating the very best of British. The original definition of a cocktail dating back to 1806 stipulates it should contain a spirit, water, sugar and bitters and, keeping to this tradition, The Rib Room Bar offers a range of over 15 gins served with bespoke handcrafted bitters, in flavours from lavender to liquorice, and cardamom to chocolate. Dispensed on antique silver trays in theatrical style at the table, the service is more Downton Abbey than uptown Chelsea!
Other cocktails ramble through the English countryside, before tipping their hat to the London dandies of the early 19th century. Indulge the senses with a Mean Thyme, a refreshing mixture of Belvedere Pink Grapefruit, Chase Elderflower Liqueur and fresh thyme; or sip on a Sloane Street Vesper – a unique combination of cheek, chic, pose and poise made from Pinky Vodka, Sipsmith gin, Americano Cocchi and Lillet Blanc, served straight-up.
In keeping with the restaurant menu, the bar food is quintessentially British with choices such as Rib Room roast beef rolls with horseradish and red onion marmalade; devilled crab cakes with sweetcorn mayonnaise, game sausage roll with damson relish, and a classic Loch Fyne smoked salmon with soda bread.
Offering a sense of seclusion away from the buzz of the restaurant and bar, the three private dining areas remain the ideal choice for private functions, intimate gatherings or corporate events. ‘The Boardroom’, the largest of the three, takes inspiration in design from The Rib Room’s 50-year history, with capacity for up to 16 guests, whereas ‘Buccleuch’ and ‘Topolski’, named after the restaurant’s signature dish and art on its walls, comfortably seat up to 12 and eight respectively.
Later this autumn, The Rib Room will open its exclusive private cigar terrace, complete with walk-in humidor. Guests will be able to enjoy a variety of rare and fine cigars from the old and new worlds alongside a range of specially created post-dinner cocktails.
Half a century after its opening, one of the capital’s landmark restaurants reinvents itself for the 21st century, ensuring its position on London’s gastronomic map for the next fifty years and beyond.
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For more information, please contact Donald Ferguson or Laura Hadfield at Roche Communications on firstname.lastname@example.org or email@example.com
T: 020 7436 1111
About Jumeirah Carlton Tower
Jumeirah Group, the Dubai-based luxury hospitality company and a member of Dubai Holding, operates a world-class portfolio of hotels and resorts regarded as among the most luxurious and innovative in the world. The Rib Room Bar & Restaurant, www.theribroom.co.uk, is located on the ground floor of the five-star Jumeirah Carlton Tower. Situated in the heart of Knightsbridge, Jumeirah Carlton Tower has been voted in the top three best hotels for service in the UK in the Condé Nast Traveller Gold List 2011 and 4th place for ‘Best UK Business Hotel’ in the 2010 Condé Nast Traveller Readers’ Travel Awards. The hotel was also awarded a bronze award in the highly competitive ‘Large Hotel of the Year’ category at the Visit London annual awards in 2010, in recognition of its contribution to London's world-class tourism offering.
Jumeirah Carlton Tower has 216 rooms and suites, all individually styled with a calm and contemporary feel, together with The Rib Room Bar & Restaurant, GILT Cocktail Lounge, The Chinoiserie and The Club Room. The Peak Health Club & Spa, voted 'Top Ten UK Day Spa' in 2008 by Condé Nast Traveller readers, is one of London's premier health and beauty centres, offering members state-of-the-art facilities including a fully equipped gym and aerobics studio, sauna, steam room, a state-of-the-art golf simulator and a 20 metre indoor stainless steel pool.
Address: Jumeirah Carlton Tower, Cadogan Place, London SW1X 9PY
Tel: 020 7858 7250
Breakfast: 7am to 10.30am (Monday to Friday), 7am to 11am (Saturday) and 8am to 11am (Sunday, Bank Holidays)
Lunch: Noon to 3pm (Monday to Friday) and 12.30pm to 3.45pm (Saturday to Sunday)
Dinner: 6.30pm to 11pm (Monday to Saturday) and 6.30pm to 10.30pm (Sunday, Bank Holidays)
Executive chef: Simon Young
Head chef: Ian Rudge
Restaurant and bar manager: Michele Caggianese
Head sommelier: Louise Gordon
Covers: 140 covers throughout
The Boardroom: 16 covers
The Buccleuch: 12 covers
The Topolski: 8 covers
Dress code: Smart casual
Exclusive hire: Yes
Disabled access: Yes
Nearest tube: Knightsbridge (Piccadilly line)
Credit cards: All major credit cards accepted
Public Relations: Donald Ferguson/Laura Hadfield
T: 020 7436 1111
E: firstname.lastname@example.org or email@example.com