A cookbook showcasing the food and atmosphere of London’s white-hot Chiltern Firehouse, a New York-style brasserie drawing praise and patrons from around the world.
Housed in a former fire station in London’s Marylebone neighborhood, Chiltern Firehouse has become the talk of London. Owned by hotelier André Balazs, whose other properties include the Chateau
Marmont and the Mercer Hotel, the exquisitely designed space is overflowing with A-listers every night of the week. What draws them in is the design, but what makes them stay is chef Nuno
Mendes’s incredible food--crab doughnuts, monkfish cooked over pine, and wood-grilled Iberico pork. With a lush, transporting package, Chiltern Firehouse will bring the charm
of London’s hottest restaurant to America’s shores.
