Review on Hatchetts
Opened in the summer of 2016 in the heart of Shepherd's Market in Mayfair, Hatchetts occupies an historic venue that can trace it's history back to Dickens. Taking its name from the former Hatchett's Hotel and White Horse Cellar on Piccadilly, it was a well known venue for the likes of Shirley Bassey, The Rolling Stones, and The Beatles. Spread out over two floors, Hatchetts has a ground floor bar with the main dining room downstairs featuring dark red walls, exposed brickwork and an art deco style domed ceiling.
Holding sway in the kitchen is Andrew Evans, who during a tenure of some 20 years has worked alongside some of Britain's most acclaimed chefs including Mark Hix, Gordon Ramsey, Marcus Wareing, Angela Hartnett and Fergus Henderson. His menu emphasises seasonal British ingredients of the highest quality and known provenance, using both classic and modern techniques.
Starters bring on Devonshire crab and nectarine salad, brown crab mayo, cucumber, samphire and borage or maybe spiced lamb sweetbreads minted peas, beans and lamb jus. Moving on, choose, say, slow braised then charred Tudge's pork belly, choucroute and apples from the grill, or from the sea there's wild sea trout, crushed Jersey Royals, peas, broad beans and white butter sauce. Evans offers a tasty selection of desserts to close the show in the shape of a buttermilk pudding and poached rhubarb, paired with rhubarb and hibiscus sortbet or for chocolate lovers, there's a dark chocolate marquis with milk chocolate mousse.
The wine list majors in French vintners, there's London beers and well executed champagne cocktails to accompany the food.
Cuisine
British
Chef
Andrew Evans
Restaurant Opening Times
Lunch: 12.00 - 3.00pm
Dinner: 6.00 - 11.30pm
Accepted credit cards
Visa, Master Card, American Express