LONDON, UK (25 January 2011)  London Syon Park, A Waldorf Astoria Hotel, the capital’s new luxury hotel opening in February 2011, unveils a chic dining experience that will set a new benchmark in West London.  Executive Chef Lee Streeton, formerly of Browns Hotel and Caprice Holdings, will draw on the famous Lancelot Capability Brown landscape at Syon Park, to create a dining experience true to the delicious heritage of the 200 acre estate.

The sprawling parkland surrounding of Syon Park, the Duke of Northumberland’s 400-year old country estate, is the perfect setting for Lee Streeton’s vision of town meets country cuisine.  Guided by his passion for homegrown, local produce and seasonality, Lee is renowned for thoughtfully sourced ingredients and for creating the greatest of British classic dishes.  His expertise lies in his ingenuity for combining rustic and simple combinations, served with absolute elegance. London Syon Park, A Waldorf Astoria Hotel’s five restaurants and bars will offer guests a range of dining experiences that are completely unique to London’s restaurant scene.

Lee will be dedicated to using as much produce as possible from the hotel’s own orchard, herb and kitchen garden. He will grow 24 different types of vegetables, such as beetroot, courgette flowers, and jerusalem artichokes, picked daily and used in the kitchens to ensure intensity of freshness and flavour. Lee Streeton said, London Syon Park, A Waldorf Astoria Hotel, is set to be a superb addition to the London dining scene, and will be known for its town meets country, culinary style. Every chef dreams about a restaurant with the facility to grow their own ingredients; I even have a trout lake, meat and fish smoker, not to mention five beehives to work with, and it’s all within the very beautiful Syon Park estate.

The Capability (including Wine Room, Humidor, Cigar Terrace and Herb Garden) Showcases rustic and seasonal dishes grown at Syon Park, and locally sourced produce from the British Isles.  It will become the local destination restaurant for West London, combining the heritage of Syon Park Estate and the English country garden with the sophistication and sleekness of service in town. Dishes at The Capability will include a traditional Waldorf Astoria Salad with an English twist; baby beets with Harbourne blue and horseradish; scallops with cauliflower; and spicy Cumbrian wild boar sausages. The finest old and new wines from around the world, as well as an English selection, have been carefully selected by the head sommelier. Guests can enjoy tastings in the Wine Room or dine at the Chef’s Table in the hotel greenhouse.  In the summer, picnics can be ordered from the butler to enjoy in the parklands.  In the tradition of the grand Waldorf=Astoria in New York City, The Terrace at The Capability will play host to the London Syon Park Afternoon Tea.

As part of the restaurant, The Capability Humidor and Cigar Terrace, featuring Romeo Y Julieta Wide Churchill and Montecristo cigars amongst others, will play host to a range of champagne, premium white spirits, beers and offer cigar matching sessions.  To frame the dining experience, guests will be surrounded by a digital wall sculpture, created by British artists UVA, commissioned for The Capability.

The Clubhouse The Clubhouse is an all day casual dining and entertaining space with views of Syon Park and separate access from the main hotel entrance.  The space is an informal restaurant and bar, with an open kitchen. Holding a late license and available for exclusive hire, The Clubhouse features a diverse, tapas-style, Mediterranean menu featuring risottos, cheeses, cold meats (including cured Sardinian cuts), pizzas and salads.  Signature dishes include lentils with wild boar and bacon, pasta twists with walnut pesto and red snapper with herbed Italian couscous and wilted radicchio.

Peacock Alley The smart yet relaxed drinks experience will be a playful expression of classic Waldorf Astoria luxury.  There will be an emphasis on English seasonal ingredients, drawing inspiration from classic cocktails of the 1890s, served at the iconic Waldorf Astoria in New York City.  The hotel’s main Martini bar combine’s innovative design with cutting edge mixology.  It will redefine heritage Waldorf Astoria cocktails, while honouring the legacy of Syon Park’s historical Ice House. The Ginger Rogers cocktail, inspired by the film star’s 1945 stay at the original Waldorf Astoria, and ˜The Delicious Duchess’ designed to pay homage to the Duchess of Northumberland are amongst Peacock Alley’s signature cocktails.  The old-fashioned punchbowl will see a renaissance at Peacock Alley with glamorous serves designed for sharing.  All drinks will be made using crushed ice, carved from an ice-block at the bar – for extraordinary freshness and tasty chilled drinks. In addition, expert mixologists will lead pre-bookable specialist master classes and guided tastings on topics such as, ˜how to make the perfect punch” and cocktail salon talks.

Brownie’s Sundae Bar Brownie’s is located just beyond the lobby and beside the hotel’s unique Butterfly House.  Designed to bring out the child in everyone, Brownie’s will tempt guests with delicious and inventive sweet creations from the hotel’s pastry kitchen, including; chocolates, truffles, crepes, cupcakes, clairs, pastries and chocolate brownie’s – all served on mismatched china, bringing a quirkiness that epitomises the hotel’s playful character.  Signature serves include a range of ice-cream scoops sprinkled with playful toppings, whipped cream, hot chocolate sauces or a tempting selection of liqueurs.

The Sun Deck Terrace This seasonal bar sweeps across the second floor with picturesque views of the trout lake and the Syon Park Estate.  The food menu will be relaxed, and cocktails will include outstanding Mojitos made from fresh mint grown onsite.  The Sun Deck Terrace will be the perfect destination for summer BBQ dining. Dale MacPhee, general manager, of London Syon Park, A Waldorf Astoria Hotel, is delighted with the hotel’s restaurant and bar concepts and is eagerly anticipating the hotels opening.

MacPhee said, Which other London establishment produces top quality cuisine made from ingredients grown in its own on site herb garden, greenhouse and orchard? Lee will be pushing the boundaries with imaginative culinary creations, and will ensure guests never tire of dining and drinking at our new luxury hotel.

Lee is one of London’s brightest gastronomic talents and with the help of some locally sourced, high quality ingredients from the Syon Park estate, he shows how you can recreate two stunning dishes from Brentwood’s most elegant hotel.