HIX at The Albemarle
Hix at The Albemarle restaurant at Brown's Hotel specialises in the finest quality British cooking.
Executive Chef Lee Streeton, Head Chef Marcus Verberne and Director of Food Mark Hix have created an outstanding menu featuring great British classics alongside many lighter fish and shellfish dishes - all using carefully sourced seasonal ingredients. Main courses include Roasted Scallops with Hedgerow Garlic and Dover Sole as well as unusual and old-fashioned cuts of meat on the bone such as Galloway Sirloin and Aberdeenshire Fillet which have a remarkable depth of flavour and succulence. At lunch, the carving trolley also serves traditional roasts including Brymore Veal, Hay-Baked Leg of Lamb and Loomswood Farm Duck with Blood Orange Sauce.
With its beautiful wood panelling, vaulted ceiling and elegant green banquettes designed by the leading French designer Philippe Hurel, The Albemarle sets a new standard in glamorous, informal hotel dining.
The Albemarle is also home to an amazing collection of work by leading British artists, which include a neon by Tracey Emin; photography by Rankin; paintings by Fiona Rae, Toby Zeigler, Peter Peri and Mat Collishaw and line drawings by Tim Noble & Sue Webster. With its beautiful wood panelling, vaulted ceiling, elegant green banquettes designed by the leading French designer Philippe Hurel and it's own bar area, The Albemarle, an 80 cover restaurant, offers a truly glamorous, British experience.
Opening Hours:
Breakfast: Monday-Saturday 7am-10.30am, Sunday 7.30am-11am
Lunch: Monday-Saturday 12pm-4pm, Sunday 12.30pm-4pm
Pre-theatre Dinner: Monday-Saturday 5.30pm-7.30pm
Dinner: Monday-Saturday 7.30pm - 11.00pm, Sunday 7pm-10.30pm
Reservations: Tel: +44 (0)20 7518 4004 or Email
