David Burke, head chef at Lutyens, the latest restaurant project from Terence and Vicki Conran in partnership with Peter Prescott, has constructed a menu on foundations of simplicity.
Burke and Conran go back a long way. When the Irish chef’s three-year stint at Bibendum ended in 1990, he went on to open Le Pont de la Tour, where he stayed for 10 years. This latest collaboration came about because Conran felt the City was crying out for a decent grill room.
Lutyens restaurant honours British architect Sir Edwin Lutyens, who designed the grandiose former Reuters press agency building on Fleet Street in which it is housed. It comprises a 130-seat restaurant, a 50-cover bar, a members’ club and four private dining rooms. The food offering includes breakfast, rôtisserie, crustacea bar, charcuterie counter and à la carte, with a modest sushi offering in the pipeline.