The stylish new outpost of legendary Belgravia establishment, Mosimann’s has opened at The Relais Henley. The Clipper Restaurant features signature dishes from the prestigious London Private Member’s Club as well as newly designed menu items using the best of locally sourced ingredients. The restaurant offers a choice of indoor and outdoor dining seated under an elegant pergola and is open for all-day dining.
The Clipper Restaurant at The Relais Henley is the first hotel restaurant for Mosimann’s as the family business continues to develop under the leadership of the new generation, Mark, and Philipp Mosimann. Prior to taking on the roles of joint Managing Directors of the family firm, Mark, and Phillip both attended Lausanne Hotel School and have worked at some finest hotels in Paris, Switzerland, Hong Kong, and Shanghai; the partnership between the Mosimann family and Grace Leo brings together some of the greatest minds in luxury hospitality.
“Philipp and I are passionate about great hotels, and we are always looking for the right opportunity to grow the Mosimann’s portfolio – we are careful to work with like-minded brands and people who share our values. Many of our members live in or around Henley and we know the area well, and when we saw Grace’s vision for the transformation of this historical inn, we were excited by the opportunity to collaborate.” Comments Mark Mosimann, Managing Director.
The Clipper Restaurant offers relaxed brasserie-style dining, whilst still retaining a sense of occasion with beautifully created dishes and the exceptional levels of service for which Mosimann’s are internationally renowned.
A vintage dinghy boat, suspended from the ceiling, is on loan from Hobbs of Henley’s private collection. The eye-catching centrepiece was built by local boat builder, Shepherds, who were prior custodians of The Red Lion Hotel and latterly sold the premises to The Hobbs family in 1917. Today, the partnership between The Relais Henley and Hobbs of Henley continues with river cruises for hotel guests as well as Mr Hobbs Gin that is served in the hotel bars.
Signature dishes from Mosimann’s London include favourites such as the Hand Cut Steak Tartare served with a quail egg, baby leaf salad and toasted sourdough, Salmon and Cod Fish Cakes served with sauteed spinach and parsley sauce and Apple Tarte Tatin with Vanilla Ice Cream – perfect for sharing. Designed exclusively for The Relais Henley, a Twice Baked Tunworth Camembert Souffle, Seafood Bouillabaisse served with Garlic Aioli and Focaccia and Trinity Burnt Cream – a classic crème brulée served with a shortbread biscuit, are new to the menu.
Traditional Afternoon Tea will be available to book from this week and new Autumn/Winter menus will be introduced from 15 September and Sunday Roasts served from 19 September.
With sociable banquette seating as well as intimate tables for two, The Clipper Restaurant is open all day serving breakfast, lunch, afternoon tea and dinner.
Courtyard Rooms start from £200 per room per night, including breakfast – www.therelaishenley.com