Michael Blizzard named new Head Chef of London restaurant Avenue

Michael Blizzard will take over as Head Chef of St James’s restaurant Avenue when it re-opens next month.

The D&D group establishment is re-launching with a new look and a menu inspired by “New American” cuisine created by Michael, who used to work at Bar Boulud at the Mandarian Oriental Hotel and The Dirty Habit in Kent.

Among the new offerings at Avenue are: corn crab (fried soft shell crab with avocado, arugula and chipotle mayo), lobster mac (macaroni with chopped lobster and sauce), clam chowder (served in sour dough with littleneck clams and paper bag ‘crumbled’ bay crackers), and pig loaf (winter truffle with caraway and smoked tomato sauce).

There will also be a selection of sandwiches and burgers including The Avenue Hamburger (made with USDA beef and served on a brioche bun with house hot relish and green pickle). Sharing dishes with beef cuts from the Josper Grill are also available such as Porterhouse and KC suckling pig butt (served with spiced bacon, pecan cabbage, turnip and sweet potato bake).

As for desserts there will be the traditional cookies and ice cream with malted chocolate sauce, New York cheesecake with English blackcurrants, and Donut holes, served with cinnamon sugar, Hershey melt and bourbon custard.

Located on St James’s Street, the restaurant will have interiors designed by Russell Sage which will reflect elements of a Manhattan loft exhibiting works from new and upcoming artists. Wooden floors will run throughout while floor-to-ceiling white walls will allow the eye to enjoy an eclectic mix of furniture and sculptural art installations.

Floor lighting will give an intimate glow in the 112-cover restaurant, with a unique chandelier made from wine glasses taking centre stage above a gold decanting station in the middle of the dining room.