Menu Tasting #1

This summer, Trafalgar Square will gain a new resident, when The Strand Dining Rooms open as part of the redevelopment of 1-3 Grand Buildings, and I am happy to say that I will be documenting the journey from the extensive re-design of the restaurant, all the way up to the grand opening in June of this year.

The all day dining restaurant will offer a modern European menu, against a quintessentially British backdrop.  The 180 cover restaurant, launched by Mark Harris, promises to become a classic dining destination in the heart of the capital.  Founder of Harris Restaurant Consultants, Mark has previously held positions at renowned restaurants, including The Capital Hotel, Simon Parker Bowles’ Green’s Restaurant & Oyster Bar, and Searcy’s at The Gherkin.  He is now offering his own vision for the London restaurant scene with The Strand Dining Rooms.

Here are some images from the first tasting session, where head chef Michael Beugnet treated us to some of his wonderful creations.

Address: 1-3 Strand, Grand Buildings, London, WC2N

Website: www.thestranddiningrooms.com

Twitter: @StrandDining

Facebook: https://www.facebook.com/StrandDining

Chef Michael Beugnet putting the finishing touches to the lemon tart brulee.

Chef Michael Beugnet putting the finishing touches to the lemon tart brulee.

Head chef Michael Beugnet & Liam Chamberlain the Restaurant Manager, masterly prepare the rack of lamb, ready for tasting.

Head chef Michael Beugnet & Liam Chamberlain the Restaurant Manager, masterly prepare the rack of lamb, ready for tasting.

Head chef Michael Beugnet & Liam Chamberlain the Restaurant Manager, giving the  beetroot salad has some last minute loving attention.

Head chef Michael Beugnet & Liam Chamberlain the Restaurant Manager, giving the beetroot salad some last minute loving attention.

Restaurateur Mark Harris discusses the new design options with Sam Lynas, Nicky Hancock, Caroline March & Hazel Bryant from the Source team .

Restaurateur Mark Harris discusses the new design options with Sam Lynas, Nicky Hancock, Caroline March & Hazel Bryant from the Sauce team.

 

Head chef Michael Beugnet's Mackerel in brick pastry.

Head chef Michael Beugnet’s Mackerel in brick pastry.

Head chef Michael Beugnet & Liam Chamberlain the Restaurant Manager, dress the delicious Toasted Beef Tartare.

Head chef Michael Beugnet & Liam Chamberlain the Restaurant Manager, dress the delicious Toasted Beef Tartare.

Mark Harris and the Source team (Sam Lynas, Nicky Hancock, Caroline March,Hazel Bryant) choosing which glass accompanies your dish is taken very seriously.

Mark Harris and the Sauce  team (Sam Lynas, Nicky Hancock, Caroline March,Hazel Bryant) choosing which glass accompanies your dish is taken very seriously.

 

The Source team (Sam Lynas, Nicky Hancock, Caroline March, Hazel Bryant) admiring the new Strand Dining Rooms logo embossed on the plates.

The Sauce team (Sam Lynas, Nicky Hancock, Caroline March, Hazel Bryant) admiring the new Strand Dining Rooms logo embossed on the plates.