The co-founder of The Seahorse in Dartmouth will cook alongside his son Ben, the restaurant’s head chef, at the Donovan Bar within the London hotel from 16 June to 14 September
As well as serving a range of seafood dishes, the duo will collaborate with the Donovan Bar’s Salvatore Calabrese and director of mixology Federico Pavan to create bespoke cocktail pairings.
Menu highlights include line-caught sea bass crudo with calamanzi, ginger and pink pepper paired with the Bellini Colada - a reimagined Venetian aperitivo featuring peach, prosecco, vodka and frozen cucumber; spider crab, radish, lemon and celery paired with the Highball 24; baked scallop with white port and garlic paired with the Marimo Martini - a martini made with seaweed and Fino Sherry; and pot-caught cuttlefish braised in ink, wine, and herbs paired with the Champagne à Pois - a floral twist on the classic champagne cocktail.
“It’s such a great thing working in a family business, and I love that we share this in common with the Forte family at Brown’s Hotel” says Ben Tonks.
“We have the same ethos when it comes to proper hospitality, so it’s a real honour to bring favoured dishes from The Seahorse to the Donovan Bar, inspired by my travels around the Mediterranean and coast of northern Spain.”
Later this year, Joe’s Bar, housed in The Seahorse in Dartmouth, will mirror a selection of The Donovan Bar’s signature cocktails, bringing a touch of Brown’s to the coast.