Head Chef Of Wiltons Restaurant In London Comes To The Carlyle

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 Oyster Bar

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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