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Food for thought

Date: 08 Mar 2017

The wait is over, Treves & Hyde welcomes you to the first floor for a culinary spin of local and organic produce, where Chef George Tannock uses a simple philosophy to create the best new restaurant in London’s East End.


Since we opened back in October our resident café-bar, Treves & Hyde, has been dishing out the croissants and artisan coffee like nobody’s business. Countless Instagrammable cups later, the fully-blown Treves & Hyde restaurant on the hotel’s first floor is throwing open its doors. Making your way upstairs, architects Grzywinski + Pons have continued the Scandinavian vibes with sleek furnishings and turned up the ambiance by adding a bolder colour palette.

 

From sumptuous small plates to majestic mains and a selection of sides to die for (we owe whoever invented dripping chips a G&T), the menu is bound to make your mouth water. Just watch out for the post-feast food baby…


If perching at the bar with some small plates is up your (Leman) street, the red pesto arancini or beef brisket taco are must-orders. Full-blown starters in the form of venison tartare, seared tuna or Jerusalem artichoke are opening acts that set the scene perfectly for the main event.


The secondi dishes are enough to make your chuck out your kale smoothie for good. Feast on tiger prawns, smoked beef brisket or wood-grilled lemon chicken (hungry yet…?) accompanied by the aforementioned dripping chips (which we may or may not have had dreams about), fennel salad or yuppie favourite tender stem broccoli for a bit of #health.


If you’re a three-course fan, our trio of delectable desserts are sure to hit the (sweet) spot. Choose from mango rice pudding, butterscotch crème brulee or chocolate, pear and pistachio tart to finish off your meal in style.


The man behind all this deliciousness is our Head Chef George Tannock, who embodies a simple yet exciting philosophy – take the finest ingredients and allow them to shine on the plate. Fresh, responsibly-sourced and bloody tasty – that’s the way George works.


George began his culinary career at the age of 16 at the iconic Dorchester Hotel, before moving onto Heston’s flagship restaurant The Fat Duck. Luckily for us he’s also picked up a few Michelin tips along the way, having worked alongside big names such as Eric Chavot at The Capital and Antonin Bonnet at The Greenhouse. Thus behind every ‘simple’ dish is a lifetime of experience and craft.


So make a beeline for Treves & Hyde if you’re a foodie with a penchant for fresh, delicious ingredients at restaurants that are creating a buzz. Your stomach will thank you, even if those tight jeans won’t…

 

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