After weeks of beach volleyball, Peyton and Byrne restaurant Inn the Park, has reopened its doors and is back with some exciting new changes to welcome back Londoners. Internationally renowned cult mixologist, Nick Strangeway, has plundered natures reserves to create an enticing and unique menu of foraged cocktails and new head chef, Tom Catley, who has worked with some of UK’s most high profile names including Ottolenghi, Nobu, and Nathan Outlaw, has introduced a fresh and contemporary menu that pays homage to the best of British cooking.
Nick Strangeway’s eclectic menu of foraged cocktails is inspired by the park itself, and makes the most of British autumnal flavours – rosehip syrup, sloe gin, crab apple jelly, nettle cordial and Somerset cider brandy. Highlights include Nettle Gimlet (vodka, gin, nettle cordial, lime juice), the Rye and Quince Sour (rye whisky, homemade quince syrup and squeezed lemon) and the Blackberry and Mint Julep (bourbon infused with fresh mint and blackberries), and all serves are at the very reasonable price of around £7 each.
Since it launched in 2004, Inn the Park has pioneered seasonal British cooking, and new head chef Tom Catley continues this tradition with an innovative menu that reflects the way the dining scene has evolved over the last nine years. Small plates are priced from £6-7.50 and include salt baked vegetable fritters with crispy cheese, and globe artichoke with malt and mustard, whilst mains (£14.50-22.50) include summer squash dumplings with bee pollen and cracked cobnuts, and a rose veal chop with gremolata. An interesting brunch menu together with a traditional and Champagne afternoon tea are also available.
A collaboration with Nick Strangeway and the appointment of Tom Catley mark exciting times ahead for Inn The Park and with its beautiful and relaxed backdrop of St James’s Park, it’s the ideal spot to kick back and soak up the last remaining summer days and warm evenings of the season.
New a la carte menu
Broad beans and Runners, Basil and Mint £6.00
Fluffy Ricotta, Ramson and crispy Onion £6.00
Salt Baked Vegetable Fritters, Crispy cheese £7.00
Globe Artichoke, malt and mustard £7.50
Soused Mackerel Salad £7.50
Caramelised Jacobs Ladder £7.50
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Sweet summer squash dumplings, Bee Pollen, cracked cobnuts £14.50
Poached Hake, Clams and Lemon Balm £16.50
Whole Roasted Sea bass, Fennel, Chervil essence £19.50
Herb Fed Chicken, Sweetcorn and Smoked Onion Salsa £16.50
Organic Lamb Neck, Blistered Aubergine, Sheep Cream £17.50
Rose’ veal Chop, Gremolata £21.50
White Park Sirloin on the bone/Longhorn Rib Eye/Skirt Steak, bashed Rye Butter £22.50/£19.50/£16.50
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£3.90 Hand Cut Chips/Spinach & Smoked Crème Fraiche/Purple Sprouting Broccoli/Curly Kale & Confit Garlic
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Sticky treacle tart £6.00
Smooth caramel pot £6.00
Apricot jelly, honeycomb cream £6.00
Poached discovery apple and hazelnuts £6.00
Victoria Plum Crumble, milk crumbs and custard to share £9.50
Helford white and blue horizon £8.50
Out with the old and Inn with the new
Inn the Park reopens with a new chef and foraged cocktails
This article is connected to Inn The Park
Published Sep 11, 2012