With an impeccable culinary background encompassing The Zetter Group, The Goring, The Capital Hotel, Petrus and Claridges, London born, bred and based Chef Ben Boeynaems joined The Beaumont just before lock-down, bringing a light and contemporary approach to The Colony's transatlantic menus.
The seasonality, sustainability and flavour of the ingredients he works with are of paramount importance to him and he has brought together an exciting roster of suppliers, producers and growers, from small farms to Elephant & Castle-based Crate to Plate, who grow nutrient dense, sustainable, chemical and pesticide-free lettuces especially for The Colony. He hand-selects the restaurant's British beef for the best fat content and marbling, and matures it in the restaurant's own salt maturing chamber for at least 42 days.
The Colony's wine list is compiled with passion, offering carefully chosen bottles that encompass the world's principal grape varieties and wine regions. The Northern Hemisphere selection is the strongest, with the USA and classic European regions predominating. Appropriately, many of the wines have been especially picked to match grilled meats.
The by-the-glass selection is noteworthy: 54 wines offered, including fine wines rarely available by the glass, in perfect condition, ensured by Coravin.
Sommelier, Giorgio Scavarelli, a native of Piedmont and lover of Nebbiolo, is on hand to make suggestions.