Four Seasons London Celebrates Centenary with New Experience

This April, Four Seasons Hotel London at Ten Trinity Square will mark one hundred years since the opening of their landmark Port of London Authority building with the launch of an all-new luxury dining experience.

Designed to showcase the very best of the Hotel and its highly sought-after restaurants and bars - two Michelin-starred La Dame De Pic London, Mei Ume and Rotunda - guests will embark on a special gourmet journey throughout the Hotel, offering a taste of all the Hotel has to offer in one evening by sampling signature dishes and paired fine wines in a different location for every course.

Setting the tone for the evening, the journey will begin in the luxury penthouse suite for an intimate group of up to eight guests. Offering a large private terrace and the ideal spot to watch the sun set behind the sprawling London skyline, guests will enjoy a champagne cocktail and number of creative canapés before being led inside to enjoy their first course.

First stop will be two Michelin-starred La Dame De Pic London, helmed by the most decorated female chef in the world, Anne-Sophie Pic. Head Chef Marc Mantovani has curated a celebratory menu for diners to showcase the very best of Anne-Sophie Pic’s fine French cuisine including seasonal dishes such as roasted green Jerome Galis asparagus, marinated with geranium, sorrel, basil and served alongside coffee ice-cream, her signature Berlingots with Baron Bigod and Sake fondue and parcels of fresh pasta filled with St Jude and served in a spring pea dashi infused with mélilot. Head Sommelier Élise Mérigaud has selected a bottle of St. Péray Payrolles to perfectly pair with the dishes, chosen for its aromatic complexity and notes of citrus and pear.

Transporting guests across the continent, diners will move to fine dining Chinese and Japanese restaurant Mei Ume to sample a number of Asian delicacies from Head Chef Tony Truong including a selection of sushi and sashimi followed by an indulgent Foie Gras and Peking duck sandwich and double boiled soup with abalone, ginger and ginseng. With no trip to Japan complete without a glass of Sake, Mei Ume will also be offering a number of seasonal sakes to compliment the dishes.

The lavish Château Latour Discovery Room, reserved exclusively for private members, will play host to the final courses of the evening. Named after Château Latour, the prestigious wine estate in the Médoc region, diners will be able to enjoy a number of carefully selected vintages direct from the cellars of the estate while feasting on a hearty dish of slow cooked short rib with carrot ginger puree and crispy leeks.

To follow, Head Chef of Ten Trinity Square Private Club Alex Tzatzos will serve a cheese course of 32 month dry aged Parmesan espuma with truffle, topped with a saffron cracker, while Executive Pastry Chef Sylvain Goujon will round out the meal with a delicate raspberry and Alpaco chocolate with an Earl Grey infused cocoa mousse.

For those looking for a nightcap, the elegant Rotunda Bar will offer the perfect place to enjoy a cocktail or two, soundtracked by the vibrant sounds of a live jazz pianist. To mark the 100th year in style, the mixologists have created a number of 1920s inspired cocktails for guests to enjoy, reminiscent of those that would have been quaffed by visitors when the building opened its doors in 1922.

The menu will include three variations of the Old Fashioned cocktail including the classic, finished with a twist of orange; the maple Old Fashioned, made with rye whiskey and maple syrup; and for those after something smokier, there will be the sandalwood Old Fashioned, with bourbon and notes of smoked sandalwood and extra virgin olive oil.

The Gourmet Journey experience (GBP 350 per person) will launch on April 29, 2022 and be available on the last Friday of each month throughout 2022.

Reservations can be made by calling +44 (0)20 3297 3799.

For more information on how else Four Seasons Hotel London at Ten Trinity Square will be marking the centenary, click here.