Chef Alex Webb launches Park Lane residency

Chef Alex Webb will launch a new restaurant residency at InterContinental London Park Lane on 6 October. 

Webb's Park Lane launch follows the success of his pop-up in the hotel's terrace earlier this year. 

The Essex-born chef started out as a kitchen porter at his local restaurant aged 14, before going on to train at restaurants including Hélène Darroze at The Connaught, Dinner by heston, Roux at Parliament Square and The Frog in Hoxton. His first moment in the spotlight came in 2020, when we was crowned winner of MasterChef: The Professionals. For his residency, Chef Webb will champion British produce, while incorporating international influences inspired by his travels and nostalgic flavours from his childhood. Diners will be able to choose from a four-course meny with a choice of dishes for each course (£75pp) or a seven-course tasting menu (£110pp). 

The opening dishes hark back to some of the chef's earliest food memories, with the Cheesy Chester's Puff, a take on the first dish he cooked in primary school; and the Bread and Yeasted Butter, incorporating barly and rye, inspired by a poem often recided by his grandfather. 

From the starters, cod, white bean cassoulet and sea herbs offers a fresh take on one of Webb's MasterChef dishes. All mains come with his signature slow-cooked potato and parmesan, including autumnal flavours such as Creedy Carver duck breast with blackberry, port and hispi cabbage; and Chalk Stream trout with parsnip, parsley, mussel and caviar cream sauce.

The desserts are playful and imaginative, including 'Alex's mystery box: can you get inside?', which challenges diners to reveal a code and unlock their spectacular choux bun pudding. Those favouring a savoury end to their meal will be offered a selection of cheeses, presented on a map to highlight the variety of UK produce. 

Alex Webb on Park Lane also incorporates a bar, serving creative cocktails, French, English and natural wines, and cider from Sandford Orchards including Webb's own blend, created especially for the restaurant. A choice of cider and wine pairing will be available, alongside both the four- and seven-course menus. 

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