Oisin Rogers, the man who transformed now-wildly popular The Guinea Grill, is embarking on a new challenge as he takes over The Windmill pub in Mayfair.
Nathan Richardson, head chef at The Guinea Grill, will now oversee kitchen operations in both pubs. The pair have taken advantage of the past few months to create a new menu for the 26-cover restaurant.
Launching on 9 September, Windmill Upstairs will serve dishes including bone marrow straws, sheep cheese and green bean terrine and lamb skewers. The award-winning steak and kidney pie from the Guinea Grill, alongside a mushroom and truffle pie, will also feature. Meanwhile, Downstairs at The Windmill will continue to serve the selection of pies it is best known for.
“This is a chance for us to move outside our comfort zone and work with ingredients and techniques we do not always have time to explore,” says Richardson. “Creating new menus and dishes weekly will be a fantastic challenging and will lead to a vibrant and eclectic evolving menu.”
The wine list has been chosen by Vladimir Olaru, head sommelier at The Guinea Grill, alongside Jacopo Focacci of Berkmann Wines, whilst Dominic Rowntree joins the team as restaurant manager.
To find out more about The Windmill, visit the website here
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