Famously described as the season of ‘mellow fruitfulness,’ autumn is a time of abundant produce. The new autumn menu at Beck at Brown’s offers a feast of seasonal favourites which are perfectly in keeping with chef Heinz Beck’s elegant Italian dishes.
An intensely flavoured autumn salad is the ideal start to your seasonal feast. Combining Pioppini mushrooms, roasted pumpkin and the delicate richness of Piedmont goat’s cheese, it’s an edible love letter to autumn.
For a supremely comforting dish that’s perfect for autumn’s darker days and chillier temperatures, look no further than Heinz Beck’s signature fagotteli alla carbonara. Or sample the spoils of game season with a delicious roast Welsh partridge served with roast salsify and an impeccably balanced black pepper sauce.
In addition to its autumn menu, Beck at Brown’s is also offering a mouth-watering truffle menu, which showcases the most cherished seasonal delicacy of all. Timed to coincide with the onset of truffle season, the restaurant’s truffle menu will change and evolve as the season progresses.
To kick off proceedings, Beck at Brown’s is celebrating the exquisite white truffle of Alba with a selection of four dishes designed to showcase its superlative flavour. Each dish is topped with a generous shaving of delicate white truffle, and several also incorporate the ingredient into other elements of the dish.
Enjoy a starter of sea bass carpaccio, vegetable crudité and cannellini beans coated in a truffle oil emulsion, and prepare to fall head over heels for a pumpkin ravioli served with an irresistible truffle oil and parmesan fondue. Complete this extravagant feast with veal fillet, fried in truffle butter and served with baby artichoke and spinach.
Diners can enjoy Beck at Brown’s sumptuous white truffle menu from 1st November until December 2018, when the British black truffle will take centre stage.
To reserve a table at Beck at Brown’s call +44 207 518 4004 or email beackatbrowns@roccofortehotels.com
The name Bernardo Buontalenti might not mean much to those outside of Florence, but it should. A prestigious Florentine architect and artist favoured by the Medici, he is also widely credited with inventing gelato. This frozen delight is now as synonymous with Italy as pizza and is deeply intertwined with Florence’s heritage. Take a tour of the city’s most celebrated gelaterias, curated by the expert concierge team at Hotel Savoy.
Maestro Salvatore Calabrese and Federico Pavan, Director of Mixology at Brown’s Hotel, discuss the creative process behind Happily Ever After, the Donovan Bar’s new fairytale-inspired cocktail menu, launching on 28th May.
After two decades of success with his innovative take on Japanese cuisine, international restaurateur Rainer Becker is bringing Zuma to Germany for the first time with a hotly anticipated summer pop-up at The Charles Hotel. Becker, who honed his skills at Michelin-starred restaurants in Germany before falling in love with Japanese food in Tokyo, returns to his native country 22 years after launching the first Zuma in London.
