Luke Phillips joins Hans' Bar & Grill as Head Chef

MasterChef: The Professionals Luke Phillips joins Hans' Bar & Grill as Head Chef


Luke Phillips, Head Chef, Hans' Bar & Grill

With its laid-back luxe interiors, an inventive all-day menu and a cleverly reinvented space being the hallmarks of this neighbourhood restaurant, Hans' Bar & Grill on Chelsea's Pavilion Road announces new Head Chef, Luke Phillips.


Luke Phillips, who joins Hans' Bar & Grill from its 'Iconic' sister hotel Chewton Glen in Hampshire, is no stranger to the restaurant having hosted a highly successful 'pop-up' restaurant at the property earlier in the year, following his success on the popular BBC television series 'MasterChef: the Professionals'.



Taking over the reins from Adam England, who launched the restaurant in the spring of 2018, Luke Phillips commented: “I am extremely grateful for this opportunity to lead the kitchen brigade at Hans' Bar & Grill at such an exciting time in its development.  I plan to create strong relationships with my guests, introducing them to my style of cuisine, which is a fusion of classic and modern techniques that has been developed working alongside some great chefs. I thoroughly intend to immerse myself into the kitchen life by striving for originality and creativity".


Housed behind one of Pavilion Road's charming mews facades, Hans' Bar and Grill is a 106-seater restaurant that blends easy elegance with a local feel, whilst it is not immediately obvious that it is discreetly attached to neighbourhood stalwart, 11 Cadogan Gardens, the restaurant takes that sense of heritage and adds a modern, loosened up twist – panelled walls are painted rich green, brickwork is exposed, botanical prints combine with leather banquettes, marble-topped tables are warmed by brass accents and aged parquet flooring, while a generous wine collection behind glass walls adds a note of glamour.



Luke's all-day seasonal menu will be rooted in British produce, underpinned by his passion for classical cookery skills and a nod to his heritage and culture.   The restaurant currently combines a friendly, cool-luxe neighbourhood feel with a sense that anything goes no matter the time of day.


With cosmopolitan all-day dining, locals and hotel guests can stop by for breakfast from 7 am, whether a freshly pressed smoothie or a classic eggs benedict, drop by for a quick superfood salad lunch during the week, or cocktails followed by dinner and more cocktails on a Saturday night.


And for a little escapism, the afternoon tea menu features traditional bakes alongside modern savouries, created with inspiration and some delicious locally sourced ingredients.


www.hansbarandgrill.com