Sanderson and Allan Pickett to team up this summer

Sanderson are to launch an ultimate, summer dining experience with top London chef Allan Pickett, who will launch its first ever summer restaurant residency.

Fitzrovia favourite and Morgans Hotel Group original, Sanderson will welcome chef patron Allan Pickett to its 130 cover restaurant, 40 of which are located in the garden area. Taking reservations from Friday 5th June, a brand new menu concept will blend classic and contemporary cooking served in the incredible surrounds of Sanderson’s famed restaurant and heritage garden.

Allan is the former head chef at Plateau, and Orrery, has worked with some of the industry’s most respected figures, including Michelin-star heavyweights Chris and Jeff Galvin.  The partnership with Sanderson will provide the perfect opportunity for London’s food lovers to sample Allan’s cuisine, ahead of the opening of his restaurant Piquet.

With a regularly changing menu, reflecting the seasonality of British produce, guests can expect beautifully crafted dishes, packed with the flavours of the summer.

Allan Pickett at Sanderson will offer set lunch menus from £20 for two courses, as well as a signature Market Menu, specially designed around the produce of the day, with dishes such as seared red mullet, with onion farcie and saffron rouille Sauce and desserts like caramelised apricots, fresh almonds and cocoa nib tuille.

Sanderson’s courtyard offers the perfect respite from the fervour of Oxford Street. Its architecturally classified garden and blissfully heated outdoor terrace, is the perfect place to enjoy the menu. The spectacular outdoor space will also be complemented with new interior styling from Quentin Reynolds at Reyco.

About Piquet:

Chef Allan Pickett and Restaurateur André Blais (founder of Bodean’s BBQ group and a key player in the set up and operation of Belgo and Belgo Signature Restaurants PLC: The Ivy, The Caprice, Daphne's The Collection and J.Sheekey)  are joining forces to open Piquet restaurant on Newman Street, Fitzrovia in late summer 2015.

Piquet is a play on Allan’s surname and inspired by the culinary cultures of England and France.  It is a theme that is reflected throughout; from the food concept to the interior design, which Blais describes as the perfect ‘Entente Culinaire’.

Chef-Patron Pickett will head up the daily operation of the 98 cover restaurant, which is laid out over two levels.