A long time coming, Quintessentially celebrates some of our finest partnerships in the food and beverage industry with the launch of our inaugural Restaurant & Bar Week. Taking place the first week of March in various locations across the capital, we invite members to enjoy unique experiences—meals, cocktails, pearls of wisdom—with some of the most creative minds in the industry.
Private Chef’s Dinner, Endo at the Rotunda
Michelin-starred Endo at the Rotunda has been sought after since it was opened last year. The 15-seat restaurant, designed by Kengo Kuma, seems to float in the clouds above the former BBC Television Centre. The restaurant offers a unique sensory experience, drawing inspiration from Japanese traditions while paying homage to the many people and places that have inspired Endo along his journey.
Beginning with a drink at White City House, the special evening will be hosted by Endo himself. Each seat in the small restaurant is directly in front of the Chef’s preparation table so that guests can enjoy direct interaction and personal attention from Endo and his team. Myriad unexpected flavours and textures provide a rare opportunity to experience new foods directly from a sushi master.
A Champagne & Cocktail Journey, the Maybourne Group
An intimate group of members will join Quintessentially for a bespoke champagne and cocktail journey, weaving through the Maybourne Group’s celebrated establishments. Begin with an award-winning cocktail at The Berkeley, before heading to Claridge’s to sip a glass of champagne. The evening will end at The Connaught Bar, with an exclusive martini masterclass taught by acclaimed mixologist Ago Perrone.
Dinner at Kerridge’s Kitchen Table with Tom Kerridge & Seedlip
The first London restaurant from Michelin-starred Chef of Marlow pub Hand & Flowers, Tom Kerridge and the team at Kerridge’s have birthed a considerable following since opening last year. The intimate private dining room is one of the most unique in London; the kitchen is actually in the dining room. Tom Kerridge will personally be cooking for Quintessentially, serving a menu with Seedlip non-alcoholic cocktail pairings—exemplifying the fact that an alcohol-free lifestyle doesn’t have to mean compromising the things you enjoy.
‘It’s great to be involved with Quintessentially’s first Restaurant & Bar week,’ Kerridge says. ‘It’s so important to talk about health and lifestyle positively—being healthy doesn’t mean not enjoying what you’re eating and drinking, and that’s what this event is all about!’
