About At Charlie's
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 chefs Matthew Starling and Owain Atkinson, 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.
Executive Chef ADAM BYATT
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.
Head Chef MATTHEW STARLING
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.