This spring, MasterChef the Professionals 2020 winner Alex Webb will take up residency at Number One Park Lane at The InterContinental Park Lane. At his three-month London pop-up Alex will be serving up a selection of English-inspired sharing plates, perfectly paired with Hattingley Valley wines, English Cider from Sandfords Orchards and three signature cocktails inspired by Alex’s menu.
The pop-up - running from 3 May-28 July - will take place in the picturesque setting of Number One Park Lane, The InterContinental Park Lane’s unique al fresco terrace, overlooking London's Royal parks, Buckingham Palace and the Wellington Arch.
The Essex-born chef started out washing pots at his local restaurant aged just 14, going on to train at The Savoy Hotel, London; Michelin stared Hélène Darroze; Heston Dinner; Roux at Parliament Square and The Frog in Hoxton, before taking up the head chef position at Square 1 in Great Dunmow.
He brought pride to the county of Essex when he won the coveted title of MasterChef the Professionals winner in 2020.
Exclusively for Number One Park Lane, Alex has developed a tantalizing menu showcasing seasonal British produce with a particular focus on native seafood. The sharing style menu includes savoury bites, larger family-style dishes and signature, fun desserts as well as the option to add British caviar and seasonal truffle to almost every dish.
All showcasing the unique flare and creativity which secured Webb the MasterChef crown.
Start with Webb’s ‘Dad’s bread & whipped butter’ – Freshly baked sourdough alongside a pot of weekly changing butter: from chicken to roasted onion to seaweed butter (£5) - and enjoy alongside British seafood like 6 Essex Oysters (£16), with added caviar (10); Devon crab & duck scotch egg (£11); Confit cod fingers with parsley mayonnaise and kohlrabi (£12); Citrus cured salmon with fennel and tomato consommé (one of Webb’s MasterChef: The Professionals creations) (£13) and cod with Champagne sauce (£22). There is English charred asparagus with wild garlic (£16) and Salt baked heritage carrot with tarragon vinegar gel and hazelnut dressing (£14), Hispi cabbage with blue cheese dressing, crispy bacon and chives (£5) and sides like Slow cooked potato with parmesan (£5) - all with the option to add truffle (£5).
Webb’s line up of desserts features clever twists on nostalgic classics such as Cotton candy floss with raspberries or strawberry powder toppings, (£6); Black sesame cookie matcha ice cream sandwich (£8); Hand churned salted caramel ice cream (£6); Homemade cinnamon doughnuts with raspberry and dulce de leche and popping candy (£8) and – Alex's party piece - Party Popper English strawberries, with edible strawberry dust (£10).
Throughout the pop-up Webb will be supporting and charity close to his heart: the Roy Castle Cancer Foundation, with all proceeds from his ‘Dads’ bread & whipped butter (£5) going to the foundation, in honour of his late father.
About the residency, Alex Webb says:
“I’m so excited to be doing my first pop-up residency at Number One Park Lane. The InterContinental Hotel is a great partner and I can’t wait to start cooking here. I’ve been working with some of Britain’s top producers to create this truly British menu, with some of the fun twists and surprises which I developed during my time on MasterChef: The Professionals.”
Webb’s residency will be the first in series of guest chef pop-ups at Number One Park Lane, with the next guests to be announced soon.
