L’ortolan continues to go from strength to strength in 2009 and the hard work and dedication of the team are really starting to pay dividends.

Along with Operations Director Ania Jezusek and Head Chef Robin Gosse, we are excited to be working on the many exciting menu and dining options for our guests. These include Speciality Champagne & Sparkling Wine Lunches, Ladies Lunches, Chef’s Table, bespoke Private Dining, 10 course Menu ‘Surprise,’ and food & wine promotions with Bisol, D’Arenberg, Vina Ventisquero, Laurent Perrier, Pommery, Frank Cornelissen, Rolf Pretterebner.

In addition, we are now offering a unique ‘Chef Experience” – a full working day in the kitchen learning the tricks of the trade, a set of knives, bespoke Champagne gift, a signed copy of my book and a tasting menu for two with wine. Please email info@lortolan.com for more details of this truly unforgettable experience.

I am pleased to announce that over two years of hard work has resulted in my first book “Food for Thought.” I am delighted with the result and the feedback from guests and critics alike.  Please click here to read some of the feedback. The book is currently available for purchase at our restaurant or via our website.  

And finally, a huge thanks to bulthaup Winchester for sponsoring our brand new demonstration studio.   I am excited to be able to work closely with our guests and show them how to bring a touch of L'ortolan to their own kitchens.  We also have numerous renowed guest chefs who will be running speciality workshops.   

Be it in the restaurant, on the Chef's Table, in the kitchen or in the demonstation studio, we look forward to welcoming you soon.