Fairmont Windsor Park has launched The Windsor Brasserie, a design-led venue at the heart of the hotel.

The focus here is on modern European, ingredient-led cooking with a sense of theatre: an open kitchen with a charcoal robata grill, a raw bar and a roaming dessert trolley. There’s also a central bar and a substantial Champagne, whisky and cocktail menu.

The Windsor is conceived as a multifaceted dining destination. The restaurant design includes a series of distinctive spaces created to encourage connection and celebration. These include a lively bar and lounge centred around theatrical mixology, a main dining room showcasing engaging tableside service, an interactive kitchen counter with direct chef interaction, an intimate salon for private gatherings and a year-round terrace with garden surroundings.

“The idea was to create a modern brasserie, steeped in tradition, but more expressive in its execution,” says chef Siddhharth Krishna. “We have combined open fire cooking alongside an ingredient-led approach. It’s all about taking something familiar and making it unexpected.

“A few dishes that define this are the aged beef cured with koji, that gives a different umami profile but balanced with pickled elderflower and horseradish. The scallop carbonara with sweet hand-dived scallops, cured with yolk, pecorino and black pepper and the salt-baked celeriac with truffle whey, which reflects our thoughtful approach with vegetables,” he comments.

Photography: © Cristian Barnett