The Athenaeum’s iconic address has housed many creatives over the years, from MP Henry Hope and his prized collection of art, to actors from the golden age of Hollywood. The purpose of the renowned building may have evolved, but creativity remains at its core. The latest expression of this being 116 at The Athenaeum, a modern restaurant headed up by Executive Chef, Kevin Fawkes.
Staying true to the ‘British foundations, international inspiration’ ethos, expect inspiring seasonal menus from dawn to dusk, championing local producers. Think Isle of Mull scallops with chilli and garlic butter, pumpkin tortellini with hazelnut truffle pesto and iced berries with sake sorbet and white chocolate sauce.
No London restaurant would be complete without a quintessentially British afternoon tea. After all, to drink tea is to forget the noise of the world. So, prepare to indulge in delicious sandwiches, picture-perfect cakes and freshy baked scones, all served up on bespoke Ali Miller crockery.
Nestled beneath the five star hotel in Mayfair, The Spa is the perfect haven of tranquillity, where guests can indulge in bespoke REN treatments and enjoy the quiet sanctuary away from the hustle and bustle of city life.
Spa treatments range from the iconic 150 minute REN Moroccan Rose Ritual to a 30 minute REN Express Facial. Spa experiences are also available, which include a treatment, use of the new facilities and a dining element – such as afternoon tea or lunch – served at 116 at The Athenaeum.
The hotel’s 24 hour gym for hotel guests has been fully refurbished, with the latest equipment from Technogym introduced and Peloton bikes, for guests who wish to join any of Peloton’s live or recorded spin classes.
Hailing from the heart of England in the midlands with his father’s family from Normandy in France, our Executive Chef Kevin Fawkes spent his weekends baking cakes with his auntie and helping his father in the kitchen. It’s here that he found his passion for all things cooking, taking on the role of apprentice baker straight out of school before completing further chef studies, chalking up 3 years of schooling in total.
His life-consuming passion for food led to him working in a range of luxury properties around the world, starting with The Savoy Hotel in London and moving onto venues such as Rosewood Hotel & Resort in Saudia Arabia and Six Senses Zighy Bay in Oman. His culinary career has seen him travel the world, experiencing a whole host of new cultures and cuisines including cooking pancakes for hungry travellers at the highest lake in the world in Tibet.
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