Mandarin Oriental Hyde Park is now home to two of London’s most popular restaurants. The first, Bar Boulud, London includes the award-winning cuisine of three Michelin starred chef Daniel Boulud and the second, Dinner by Heston Blumenthal, marks Heston Blumenthal’s first London restaurant, bringing the experience of seven Michelin stars under one roof.

Designed as a French inspired bistro and wine bar, Bar Boulud, London opened at
Mandarin Oriental Hyde Park in May 2010 to great acclaim and follows the successful format of Bar Boulud in New York. Located at street level with its own entrance directly onto Knightsbridge, the Adam D. Tihany restaurant seats 169 and includes a sleek open kitchen and architectural, vaulted ceilings paired with classic materials such as wood, leather, cork and zinc.

A full bistro menu includes signature terrines and pâtés made on site under the direction of Gilles Verot, one of France’s most highly acclaimed charcutiers, whilst an impressive selection of wines, with a focus on Rhône and Burgundy, is available by the glass and by the bottle.

In early 2011, renowned British chef Heston Blumenthal opened his first London restaurant overlooking Hyde Park. Blumenthal, of the three Michelin starred The Fat Duck in Bray, Berkshire and The Hinds Head and The Crown pub of the same village, has already won international acclaim for his unique and multi-sensory approach to cooking.  This first restaurant to open outside of the village of Bray features the chef’s inimitable style of culinary alchemy with a menu heavily influenced by his ongoing research and discovery of historic British gastronomy. Seating 140 guests, Dinner by Heston Blumenthal serves lunch and dinner and is headed up by Ashley Palmer-Watts who has worked with Blumenthal at The Fat Duck for ten years in the capacity of Group Executive Chef.

Working alongside Mandarin Oriental and Heston Blumenthal is internationally renowned designer, Adam Tihany. Inspired by Blumenthal’s novel approach to cuisine and historical British style references, Tihany has highlighted traditional materials such as wood, leather and iron in contemporary ways to reinforce Heston’s revival and modernization of traditional British recipes. This exciting culinary experience continues to receive wonderful reviews from critics and guests alike, contributing to an awe-inspiring demand for reservations.