First announced in November, Cooper’s Cut is named after Sir Edwin Cooper, the British architect behind the Port of London Authority building, which now houses the restaurant.
The 72-cover restaurant will open early next month and will be led by the hotel’s recently appointed executive chef, Luke Armstrong (pictured above), whose CV includes multi-Michelin-starred restaurants in the UK and abroad, including The Ledbury, Oud Sluis and L’Envol.
According to Four Seasons, Armstrong’s culinary style is defined by contemporary French technique, a mastery of craft - including dry-ageing - and a deep respect for seasonality, with “ingredient integrity always at the forefront”.
The menu will champion ‘exceptional’ meat sourced from world-class producers, including grass-fed British cuts and Japanese Wagyu.
Alongside the steaks, the kitchen will showcase ‘confident, elegant dishes’ such as steak tartare; smoked scallop topped with Maison Kaviari caviar; and grilled Scottish langoustines XXL with Mary Rose sauce.
The cocktail offer, devised by head of bars Michele Lombardi, centres on the martini.
The Three Martini Mid-Day pairing lunch nods to the business lunches of old but are ‘rebalanced for modern tastes to offer structure and satisfaction without excess’.
For groups of up to six, The Collective Pour will be presented as a tableside ritual, featuring an ice bucket filled with chilled mini shakers containing measured, pre-stirred classic martinis of the guest’s choice.
A curated list of classic cocktails will sit alongside the martinis, reinterpreted with a contemporary twist.
Wine will also play a central role, overseen by head sommelier Gonzalo Rodriguez Diaz.
The Ho Bryan Room, the restaurant’s private dining space, will be transformed through an exclusive collaboration with Château Haut-Brion.
The name pays playful homage to the earliest English reference to Château Haut-Brion, recorded by Samuel Pepys, who lived nearby on Seething Lane and noted the wine in his diary as ‘Ho-Bryan’, unaware of its French spelling.
Last year, Restaurant revealed that Anne-Sophie Pic was closing her two Michelin-starred restaurant at the hotel after ‘eight years of culinary excellence’.