Head chef Tom Hope spills the beans on what we can expect from the recently opened pub and restaurant on one of London’s most fashionable streets
The Imperial on the King’s Road opened in December 2013. Launched by industry experts Kate MacWhirter (Blakes, Paramount, Quince) and Alan Turtill (L’Odeon, The Roof Gardens. Paramount), it offers ‘the ideal spot in which to enjoy everything from a leisurely breakfast through a working lunch through to a fine three-course evening meal.’
Heading up the kitchen is talented young head chef Tom Hope, who specialises in quirky, nutritious dishes made using seasonal and responsibly sourced British ingredients. Here he answers our questions about what’s cooking in his kitchen.
How does The Imperial differ from The Imperial Arms?
The Imperial Arms was primarily a traditional pub with a very limited range of food, namely handmade pizzas. At The Imperial we position ourselves as a restaurant within a pub, serving a full menu throughout the day, from breakfast, light lunches and snacks through to a full à la carte offering. We want to be more food oriented but still cater for those who just want a quiet drink.
Sum up the menu at The Imperial?
Contemporary, fuss free British food made with fresh, locally sourced ingredients
How often will it change?
The menu will change with the seasons and we will be starting a weekly ‘Tasting Tuesdays’ menu to highlight the best available produce. Specials will also change on a daily basis
What’s your favourite dish on the menu?
I personally would love to sit down to the home oak smoked duck with broccoli, blueberries, chilli & soy followed by roast free-range chicken breast, butternut, pecans, blue cheese mousse & honeyed figs. To finish I would opt for lavender & honey cheesecake with crushed honeycomb.
It’s for our February issue, what seasonal dishes might we expect to see during the month of February?
English Ragstone goat’s cheese & beetroot risotto, crushed pistachios; falafel, orange, fennel, radish, carrot salad with tzatziki crème fraîche; trout fillet, tomato & chorizo haricot beans & samphire; venison loin, spiced red cabbage, cauliflower purée & herbed polenta and orange and rosemary bread and butter pudding & crème fraîche.
The Imperial, 577 Kings Road, London, SW6 2EH; 020 7736 6081; the-imperial.co.uk
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