2 Michelin Star Chefs: Claude Bosi, Chef Director, Brooklands by Claude Bosi at The Peninsula

The Staff Canteen

 

Claude Bosi is the Chef Director of two-Michelin starred Brooklands by Claude Bosi at The Peninsula hotel, London.

Claude Bosi Francesco Dibenedettoi 2 Michelin Stars
Claude Bosi, Chef Director and Francesco Dibenedetto, Chef de Cuisine

The restaurant opened in October 2023.  Just four months after opening the restaurant was awarded two Michelin stars in the Michelin Guide for UK and Ireland 2024.

Brooklands by Claude Bosi
THE PENINSULA LONDON
1 GROSVENOR PLACE
LONDON SW1X 7HJ  

 

Website: https://www.peninsula.com/en/london/hotel-fine-dining/brooklands  

 

Tel: +44 20 8138 6888
Email: [email protected]  

 

Opening times:
Lunch: 12:00pm - 1:30pm (Tuesday to Saturday)
Dinner: 6:00pm – 9:45pm (Tuesday to Saturday)
*Closed on Sundays and Mondays

BIOGRAPHY

Francesco Dibenedetto is the Chef de Cuisine at Brooklands by Claude Bosi, which opened it’s doors in October 2023.

Francesco has worked with Claude Bosi since early 2015 as head chef at Hibiscus, then moving to Bibendum in 2017, again as head chef. Chef de Cuisine, Francesco Dibenedetto said in a recent interview; “Being given the opportunity to launch Brooklands, from developing the menu from scratch, to visiting each of our suppliers to make sure every single element is the best it can be, has been one of the most rewarding experiences. It’s a true passion project.”

Brooklands by Claude Bosi

Brooklands by Claude Bosi is set on the rooftop of The Peninsula London hotel on Hyde Park Corner. Chefs Bosi and Dibenedetto have a long standing culinary partnership.

Brooklands menus are crafted using the finest British ingredients and traditional French techniques, offering guests a modern yet classic fine dining experience. Francesco culinary philosophy emphasises the use of seasonal ingredients sourced locally, resulting in dishes that blend tradition with innovation.

Brooklands by Claude Bosi 2 Michelin stars

 

Accolades

 

Michelin Guide UK
In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall  – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.

The Staff Canteen

The Staff Canteen

Editor 25th March 2024

2 Michelin Star Chefs: Claude Bosi, Chef Director, Brooklands by Claude Bosi at The Peninsula