The Homage Grand Salon at the Waldorf Hilton has recently appointment a new Executive Head chef, the charming Robert Prendergast (Grosvenor Guoman Hotel, Renaissance hotel group and Intercontinental) bringing with him 16 years of experience including years spent in Cardiff, Ireland and Hong Kong.

The Handbook were invited down to try out the new a la carte menu which has modern European influences and has a partnership with the Buccleuch Estate beef. The restaurant itself is large and imposing with high ceilings and an ornate gold and white Louis XVI style décor with glittering chandeliers, elegant columns and leather banquets, it’s said to be inspired by the grand cafes of Europe and so modern art adorns the walls. What was noticeable was that being so spacious it was rather cold, I can imagine when it was bustling the atmosphere was great, but on quieter nights it can feel rather like you’re a lone boat out at sea.

Highlights from the menu included plump seared scallops on the lightest cauliflower puree and dusted with curry as well as rich puy lentils on tender lamb, but it was the Buccleuch Estate Rib Eye steak that stole the show. It was beautifully tender and served with the creamiest mash, chunky chips, (although door stopper chips would have been more apt they were seriously chunky) and a selection of mustards including a sweet Bavarian and stout Irish mustard.

We finished off with a trio of puddings: a ginger panna cotta, a rich chocolate fondant and a baked cheesecake, normally I fall into ‘unless it includes chocolate it isn’t really pudding’ camp but actually it was the ginger panna cotta that I got most excited about and was most disappointed that it had gone when I finished, which is testament to how good it was.

After we had eaten Robert joined us to tell us his story as a chef and he may have divulged a trick or two about the restaurant, including preparations for afternoon tea…it’s all in the laterally sliced bread.

A wonderfully elegant and grand restaurant, with Robert Prendergast at the helm it can only go well.

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