Hans’ Bar & Grill

People
The restaurant launched under Head Chef Adam England, who showed signs of culinary flair from a young age when he landed his first job at The Old Hall, Altrincham in south Manchester, and later moved to London to hone his skills at Le Pont de la Tour.

Restaurant General Manager, Simon Smith (previously of Berners Tavern and Hakkasan) oversaw the wine list, which featured over 195 BINS with a focus on unique and quirky bottles from around the world, whilst a concise list of classic cocktails designed by Salvatore Damiano, using British spirits, included a twist on a Gin Sour and the British Mule.

Place
Hans’ Bar & Grill is part of 11 Cadogan Gardens Hotel, which was built by Lord Chelsea in the late 19th century and was originally comprised of four separate Victorian town houses. With such a location, the hotel became vastly popular as a home from home for travelling Victorian aristocrats, politicians and bon viveurs. In that progressive era, the area was known as something of a bohemian quarter, attracting notable personalities including radicals, artists and poets. More recently 11 Cadogan Gardens was home to a private member’s club, and a sense of privacy and exclusivity remains.

The 106-cover venue is made up of a café-bar and extended restaurant, including a wine display area and newly-covered former courtyard space, within the 11 Cadogan Gardens hotel. The restaurant was named in honour of Cadogan family ascendant Sir Hans Sloane, one-time physician to the royal family and President of The Royal Society.

Food
For the restaurant at Hans’ Bar & Grill, Head Chef Adam England (previously of Le Pont de la Tour) has created an all-day seasonal menu, rooted in British produce and underpinned by his classical cookery skills, from signature duck breast to confit salmon, goats curd and cucumber, and his take on a classic veal carpaccio. Taking inspiration from Sir Hans Sloane, credited with bringing cocoa to the UK, chocolate desserts and signature hot chocolate drinks will also take centre stage. For early risers and weekend shoppers, Adam and his team have created a breakfast and brunch menu, which will be available every day from 7am until midday, featuring favourites such as eggs benedict and steak tartare, alongside fresh-pressed juices and smoothies.

Epicurean