The new head chef at luxury London hotel, The Bingham, has devised a new menu with an emphasis on seasonal wholesome cooking to tempt diners this autumn.
Andrew Cole, who joined the boutique earlier this year, is focusing on creating dishes that are ‘wholesome’ and ‘nourishing’, while also being mindful of The Bingham’s DNA of well-being, serenity and natural goodness.
Cole hasn’t gone to the more-typical extremes of the purified health trends, such as raw juices, however. He has created a menu that features dishes that are low in fat, soups made with cholesterol and lactose free almond milk, as well making use of the hotel’s garden.
“Heath-consciousness and good flavours should work together,” says Andrew. “I want to make people happy with the food that we prepare, and feel good in themselves too.”
Cole began his career at the Great Eastern Hotel in London, where he honed his skills across the hotel’s 3 and 3 Rosette kitchens, as well as its Japanese restaurant Miyabi.
He joined The Bingham as senior sous chef in 2010.