How are you settling in at the hotel?

I took up my new role in August 2021 after being at the helm of Le Caprice for 30 years. When I was first approached by Rocco Forte Hotels several years ago, I have to admit I wasn’t quite ready to make the move. But recently, when I walked through Charlie’s doors, I was swept off my feet. There’s something about the ambience: the warm wood panelling, the botanical prints… I realised this would be a wonderful new challenge to get my teeth into, partly because I would get to work alongside one of the most celebrated chefs in London, Adam Byatt. I really admire his commitment to contemporary British cuisine and love for seasonal fare. I also wanted to play a role in making Charlie’s the top restaurant in the West End, from the food to the service and ambience.

What do you enjoy most about being part of the family?

The Rocco Forte family have been in the hospitality industry since 1996 and it’s no wonder they’ve gained such a great reputation. I really admire their approach to service – they treat everyone equally and have a great sense of style. Sir Rocco, his sister Olga and his three children are really supportive and passionate and we share the same philosophy. I’ve really fallen in love with the family and the restaurant.

What is your favourite dish on the menu?

Omelette Arnold Bennet with Cornish lobster, because it’s delicate and delicious and really showcases Byatt’s passion for creating seasonal dishes using quality ingredients and classic cooking techniques.

How do you plan to enhance the dining experience?

It’s all about paying attention to the small details and looking after our customers, from the moment they pick up the phone to book a table. I also want to introduce ‘power tables’: round tables with booths so that after dinner you can linger and talk and have some privacy.

What is your favourite produce at Charlie's?

Seasonal produce and its provenance are really important at Charlie’s. Ingredients are all hand-picked and the menu evolves with the seasons. It’s hard to name just one favourite ingredient, but perhaps squash, which Byatt caramelises and combines with sage and pine nuts to make the most mouthwatering meal.

From traditional classics served on a silver trolley to delicious sharing plates, discover what makes Charlie’s at Brown's Hotel so irresistible.