Hélène Darroze launches new spring menu at The Connaught
Chef Hélène Darroze, together with Executive Chef Marco Zampese and their award-winning team, have introduced a new à la carte lunch menu at The Connaught for spring 2026.
The new offering allows guests at the London hotel to tailor their dining experience from a daily selection of starters, main courses and desserts celebrating new season produce. Dishes such as starters of Cornish squid with pea, lomo ibérico and lemon balm, or acquerello rice with cime di rapa, Piedmont hazelnut, barbecued lemon and Ardi gasna, are followed by mains including Newlyn John Dory with turnip, kaffir lime, bagna càuda, and Launceston lamb with violet artichoke, Pantelleria capers, fermented shallot and wild garlic. For desserts, options include Lot-et-Garonne strawberry with buffalo mozzarella, hibiscus, Peruvian chocolate with chai and crème fraiche, and Hélène’s signature baba with cherry and sweet woodruff.
In addition, the light-filled, modern yet refined, dining room is the backdrop for the additional theatrics delivered tableside by the restaurant’s trolley service. The seasonal cheese trolley honours the very best in British artisan cheesemaking, and the armagnac trolley features vintage spirits from the Darroze family’s award-winning collection.
“Spring is the season that brings me the greatest joy in the kitchen. It is a time of renewal, of abundance, of nature at its most generous,” says Darroze. “With this new à la carte offering, I want each guest to feel that this meal has been made for them, that every choice they make is an invitation to discover something beautiful.”
For guests who wish to experience Hélène’s seasonal vision in its entirety, the Taste of Spring tasting menu remains available for both lunch and dinner. All options can be accompanied by seasonal wine pairings or non-alcoholic preferences selected by the restaurant’s sommelier team.
