The Grill at The Dorchester enters a new era with Martyn Nail at the helm as Culinary Director.

Alongside Head Chef Jacob Keen-Downs, the pair will unveil a contemporary interpretation of the classic grill room.

With nearly a century of history behind it, The Grill returns with a menu that reflects the way people now choose to dine out. Think shared small plates, classic dishes presented in new ways and a commitment to British produce and technical craft.

Signatures include tuna tartare prepared tableside, The Grill seafood platter and a beef wellington. Breakfast brings refined takes on beloved classics, with highlights such as omelette Arnold Bennett and Portland crab benedict. Sundays feature a traditional roast and a dessert trolley of British favourites: banana split, baked alaska, sherry trifle and a signature chocolate mousse.

A nod to The Grill’s well-known Sherry Room comes in the form of a curated sherry list and a daily ‘sherry moment’ – a ceremonious long pour served straight from the barrel. Signature cocktails include the London Calling, featuring gin and fino sherry, and a distinctive frozen martini.

“This dining room has been making history for 95 years,” Nail comments. “Our aim is to celebrate the best of the grill tradition with exceptional cooking and a great environment.

“Whether our diners choose to snack at the counter, graze with friends, or enjoy the full experience alone, we want the room to feel vibrant, relaxed, and warm – the place to go, and the place to return to.”