Benares

At Benares, India's rich culinary heritage is married with a Mayfair location and British ingredients, creating a dining experience that feels both deeply rooted and distinctly contemporary. The Chef draws on the traditions of both London and Benares, weaving them together with his own refined interpretation to create a distinct expression of Indian cuisine.

'Benares' is also the name of the city at the spiritual heart of India, situated on the banks of the Ganges. It is one of the world's longest continuously inhabited cities, where traditions have been passed down through generations and recipes remain strongly rooted in the city's past.

Thousands of miles away from the Indian city, perched beside Berkeley Square and a neighbour to the area's stalwarts, Sexy Fish and Amazónico, Benares embraces the glamour of its London setting. Its modern, striking interior features subtle nods to its Indian heritage. One of the most impressive details is the water feature, where birds that migrate to the Ganges each year are suspended above a still pool in delicate metal origami forms. Scattered across the surface, delicate pink flowers echo the offerings traditionally given to the great Indian river, creating a serene and considered focal point.

In 2021, Benares regained its Michelin-star status. Having spent much of his early career immersed in British and French cuisine, the Chef eventually turned his attention to his culinary heritage, encouraged by his hero, Pierre Koffmann. In doing so, he triumphed in mastering the tension between the familiar and the unexpected, the meeting point where contrasting cultures can come together on the plate, in this case, Britain and Benares.

There are several ways to experience the Chef's signature style. Thalis are traditional large trays divided into sections, each filled with different curries, vegetables and rice. At Benares, this format is given a modern twist, with the thali experience spread across three courses: a selection of street-food-inspired snacks to begin, followed by the main thali, and finally dessert.

The à la carte menu takes a similar approach, pairing seasonal British produce with the flavours, colours and spices of India. Think Gressingham duck fillet, grilled squash, pear and endive salad with nihari curry; tempered burrata with spiced spinach; and inventive creations such as wheat bubbles served with sour apple water and chutney.

Additionally, there is a tasting menu complete with wine pairings, with which diners can experience the full range of the Chef's talent and Benares' polished hospitality. No visit to Benares would be complete without sampling a cocktail or two from the bar either. The theme of English produce with an Indian twist is evident in each drink, where every ingredient is specifically chosen and the mixology is second to none.