Global hospitality collective Experimental Group is partnering with acclaimed chef Ollie Dabbous to open a new destination restaurant in the much-anticipated Henrietta Hotel in early 2017 – Henrietta.
Located in the heart of Covent Garden, the intimate 18-room hotel will open its doors as the sister hotel to the group's Grand Pigalle in Paris and has been expertly designed by Dorothée Meilichzon.
Henrietta is a product of a collaboration between the founders of the Experimental Group, who are behind the renowned Experimental Cocktail Club and Compagnie des Vi Surnaturels, and Michelin star chef Ollie Dabbous.
With 17 cocktail bars, restaurants, wine bars and now hotels across Paris, New York, Ibiza and London, Experimental Group - founded by childhood friends Romée de Goriainoff, Pierre-Charles Cros and Olivier Bon, and joined by Xavier Padovani in 2010 - has changed the face of Parisian hospitality and they are now setting their sights further afield.
Ollie is regarded as one of the UK's most in-demand chefs and was propelled into the limelight alongside the success of his first solo venture, the Michelin-starred Dabbous in London's Fitzrovia.
He has since opened a second restaurant in the capital, Barnyard, and I the author of Dabbous: The Cookbook. The new 80-cover restaurant will be situated across the ground and first floors of the hotel, and will feature a simple and seasonal, ingredient-led menu, with a subtle nod to France.
Alongside the food offering, drinks historians and cocktail specialists Jared Brown and Anistatia Miller will be curating the drinks menu, featuring freshly sourced ingredients from around the UK. Dabbous’ perfection in simplicity combined with the unique flair from the Experimental Group is sure to set this new establishment apart in the ever-changing London food scene.