The new-look restaurant, located at Conrad London St. James, will reopen on 26 October with a new kitchen and equipment that will enable the team ‘to elevate their menus’.
New menus will build on The Pem’s theme of nostalgic flavours and historic British cuisine but in a more refined and considered approach. New starters will include dressed Dorset crab, violino pumpkin, vadouvan, buttermilk; Montgomery cheddar soufflé, pickled and toasted walnuts, bitter leaves; hand-dived Orkney XL scallops, jerusalem artichoke, black garlic, sea herbs; and wild mushroom and truffle suet pudding, buttered savoy cabbage, braised hazelnuts, madeira.
“The last two years at The Pem have been a great building block, but the new kitchen has enabled me to really push the boundaries of what we’re able to create,” says Abé.
“This has always been my vision, I’ve elevated the food and put a lot more detail into it than I’ve been able to before. After two years here, I’ve got a better understanding of what diners in the Westminster village want, so there’s real variation on the menus and there’s something for everyone.
"I can’t wait to reopen – if you loved The Pem before, you’re going to be blown away now.”