Stories for locals

In the press

Food for thought

Hospitality

A taste of Southern England

Our new menu at 116 takes its inspiration from the producers, places and seasonal ingredients of Southern England. Thoughtful British cooking, rooted closer to home.

10/07/26

The Athenaeum Hotel & Residences New menu

There is something deeply satisfying about knowing where your food comes from.

Not simply the county or coastline, but the people behind it. The farmer who waits for the asparagus to reach its peak before harvesting. The cheesemaker whose craft has been passed down through generations. The fishermen bringing in the morning's catch from the Cornish coast before the city has even woken.

These are the stories that inspired our new menu at 116.

Rather than looking further afield, we've looked closer to home, celebrating the extraordinary producers found across Southern England. It has led us to the coastlines of Cornwall, the orchards of Kent, artisan workshops in London and family run farms that have spent decades perfecting their craft. Every ingredient has been chosen because it tells a story worth sharing.

Every ingredient has a journey

British food has never been more exciting.

Across the South of England, growers, farmers and producers continue to champion quality over quantity, working with the seasons rather than against them. It is an approach built on patience, craftsmanship and a genuine respect for the land.

You'll taste that philosophy throughout our menu.

Porthilly mussels arrive from the Cornish coast, while Hereford beef is carefully aged before reaching our grill. Cobble Lane in Islington cures the charcuterie served on our Proper British Meat Board, and Watts Farm in Kent supplies much of the fruit and vegetables that shape our seasonal dishes. Even the finishing touches reflect our commitment to British craftsmanship, from Hackney Gelato to Gusbourne English Sparkling Wine.

A menu that moves with the seasons

There is no single dish that defines the menu.

Instead, it is the ingredients that take centre stage.

Spring brings Wye Valley asparagus paired with Westcombe ricotta. Summer arrives with Cornish lobster folded through linguine, vibrant seasonal greens and lighter plates designed for long lunches overlooking Green Park. As the seasons change, so too will the menu, ensuring every visit offers something new to discover.

More than Dinner

Some guests join us for a leisurely lunch on the Terrace. Others stop by for sandwiches between meetings or settle in for an evening spent sharing plates with friends.

That flexibility has shaped the menu just as much as the ingredients themselves.

Begin with warm sourdough and whipped British butter or our Proper British Meat Board before moving on to signature mains from the grill. Save room for dessert, where the 116 Chocolate Sensation sits alongside comforting British favourites and lighter seasonal options.

However you choose to dine, every course shares the same philosophy: exceptional British ingredients, thoughtfully prepared and served with the warm hospitality that defines The Athenaeum.

A taste of Southern England

Every ingredient has a journey

A menu that moves with the seasons

More than Dinner

More to Explore