New Yorkers can now experience the London culinary scene without leaving the Big Apple.
Andrew Turner, Head Chef of London’s legendary Wiltons restaurant is coming to The Carlyle Restaurant for a week long Visiting Chef appearance. From March 19th through March 24th, Chef Turner will cook a special a la cart menu for dinner each night, bringing fine English dining to New York.
Since Wiltons was established in 1742, it has consistently enjoyed a reputation as the epitome of fine English dining in London. It is known for serving the finest oysters, seafood, wild fish and game to a clientele much like The Carlyle’s, which includes members of various Royal families, politicians, personalities and British aristocracy.
Andrew started his training in France and went on to work with well known chefs including Albert Roux and Anton Edelmann. Having learnt from the masters Andrew created his own new style which he has mastered and made his own – ‘the grazing concept’ and won many award including Time Out restaurant of the Year 2001 at 1827 at Browns Hotel in London , Voyager restaurant of the year 2001 – 2004, 4 rosette AA rating to name but a few.
London’s opulent hotel The Bentley Kempinski welcomed Andrew as Executive Head Chef to the inspired 1880 restaurant and this was described as one of London’s most decadent fine dining restaurants. He was also Executive Head Chef at the fabulous Pennyhill Park in Surrey and more recently ran the kitchen of The Landau at The Langham.
Wiltons a la carte menu includes:
Pink Paris mushroom and truffle soup 16
Crab and avocado cocktail 24
Potted shrimps with Melba toast 24
Smoked wild Scottish salmon with cream cheese and beetroot 23
Seared Hudson Valley foie gras, smoked duck and apple 26Maine lobster in a basil ‘Thermidor’ sauce 55
Sole ‘Diamond Jubilee’, cucumber and butternut squash 60
Poached halibut fillet, trumpet mushrooms, spring onion mash and carrot sauce 42
Corn fed chicken and confit leg pie, red cabbage and potato cake 36
Fillet of Angus beef, bacon, salsify and spinach 42
Chocolate fondant and mint sorbet 14
Neat and tidy Pineapple Pavlova 14
Cambridge cream, orange and coffee 14
Mango eggs 14 Cropwell
Bishop Stilton 18
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