Tucked away in London’s most fashionable neighbourhood, Charlie's by Adam Byatt is a cheerful blend of much loved tradition and modern excellence. The menu evolves frequently with the seasons, using exceptional, local produce, to offer British dishes including the great classics with a present-day twist. There are Italian, French and Spanish influences too.

Charlie's is a romantic, stylish, warmly-lit, memory-making place with a welcome touch of theatre. Scottish smoked salmon and irresistible, daily roasts are carved on the trolley. Come early evening, cocktails are shaken and stirred at Charlie's Bar.

Adam Byatt is the Michelin-starred Chef Director with Matthew Starling at the helm of the kitchen. 

Our Story

The menus at Charlie’s celebrate British culinary heritage with creative, contemporary flair, while embracing a bygone era of service.

Overseen by Adam Byatt, and led by acclaimed chef Matthew Starling, produce and its provenance and seasonality are of utmost importance, and each dish comprises authentic ingredients personally sourced by the team from the highest quality suppliers across the world.

From succulent Sunday roasts and traditional classics served on Brown’s sparkling silver trolley, to tempting sharing plates and mouth-watering desserts, Charlie’s is the quintessential contemporary British restaurant in Mayfair.

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Adam Byatt - Executive Chef

At the forefront of the innovative British cooking scene, Adam began his career aged 16 at Claridge’s Hotel before moving on to the Berkeley Hotel and later to The Square in Mayfair, before opening his award-winning debut venture, Thyme. In 2006, Adam established Trinity in Clapham, which was subsequently awarded a Michelin Star and has held three AA Rosettes for a decade, whilst his other successful ventures, Bistro Union and Trinity’s Upstairs, both hold Bib Gourmands. As the hotel’s Chef Director, Adam is at the helm to lead Brown’s into an exciting new chapter of its culinary history.

Matthew Starling - Head Chef

Hailing from Perth, Australia, Matt’s rise through the culinary ranks began when he apprenticed at the award-winning The Gala Restaurant. Several years and exalted restaurants later, he made his debut in London at Simon Rogan’s Roganic in Marylebone, learning from Simon’s avant-garde, organic approach. When Simon Rogan opened Fera at Claridge’s, Matt went with him. Fera was awarded a Michelin star within five months, and when Matt took over as Head Chef, it retained this coveted award. His natural philosophy and creative approach to cooking creates an exciting platform to elevate Charlie’s revolutionary cuisine.

Jesus Adorno - Director of Hospitality

Adorno’s esteemed career has seen him at the helm of London institution, Le Caprice, for 30 years. Joining the restaurant as head waiter on its opening day in the 1980s, Adorno quickly became an integral part of the restaurant, known to all and greeting guests with a warm welcome on each visit. Adorno became a board member of Caprice Holdings in the 1990s, and departed his longstanding position in 2020.

Adorno’s new role as Director of Hospitality at Brown’s Hotel will oversee the Front of House at Charlie’s alongside Restaurant Manager, Abigail Clark. Charlie’s by Adam Byatt, named after Lord Charles Forte, delivers a seasonally evolving menu offering the best of British with a contemporary twist.

Parker-Bowles, Tom
"Confident, classic, seasonal cooking,with dishes to please every whim"
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In the heart of London’s elegant Mayfair, Brown’s Hotel is an iconic luxury hotel where history and 21st century sophistication come together.

In the heart of London’s elegant Mayfair, Brown’s Hotel is an iconic luxury hotel where history and 21st century sophistication come together.


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In the heart of London’s elegant Mayfair, Brown’s Hotel is an iconic luxury hotel where history and 21st century sophistication come together.


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2. Events Details

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