London Lantern

Putting the Spotlight on London

Top London Chefs and Restaurateurs - Herbert Berger

19/04/2004, By

Reader Rating: 2.9 from 16093 votes


1 Lombard Street

Herbert Berger is an executive chef with a wide knowledge and experience of fine international cuisine and catering; he strongly believes in borrowing freely from each school of culinary thought and cultures. He has received many accolades and awards during his career for his excellent talent, been the subject of many reviews, media appearances, and gained the coveted Michelin Star for three of his establishments.

Since 1998 he has been Head Chef, General manager and a Shareholder at 1, Lombard Street, in the City of London, this is an unusual mix of Modern European Brasserie, a Gastronomic Restaurant with forty covers, naturally this has also gained a Michelin star, whilst there is also a delightful private room that takes up to fifty in comfort.

Housed in an appropriately grand and glamorous setting, the former Grade II listed neo-classical interior and Pietro Agtostini domed skylights provide one of the most stunning settings in London. The original banking hall provides a two hundred-seater capacity for the buzzy and relaxed Brasserie to reflect the modern ethos of the dressed down city, while continuing to offer a full á la Carte menu and seasonal specialities of regionally sourced organic goods such as middle White Pork and Long horn Beef and various outstanding quality game. Accompany with wine from an extensive international wine list or if you’re earlier in the day a delicious and substantial breakfast is served from 7.30am.

The restaurant is situated behind the Brasserie and is the focus of 1 Lombard Street’s central theme. The concept, encompassing the luxurious menu, wine list and décor is inspired by Titan’s masterpiece “Rape of Europa” a perfect setting for haute cuisine enthusiasts to sample the award winning food. Dishes include crab and langoustines with gazpacho sorbet, velouté of brown crab meat, tomato and basil oil, poached fillet of Angus beef with foie gras woodland mushrooms ravioli, madeira consommé or roast monkfish with pata negra, paella sauce romanesco topped off with Ecuadorian bitter chocolate pyramid with almond milk granitée.

Under the main dome is the oval bar area serving bespoke cocktails and champagne, if time is of the essence delicious authentic tapas and oriental bites can be served and on occasions live music ups the tempo.

Prior to that he was the Executive Chef at The Café Royal, near to Piccadilly Circus, one of London most opulent, oldest and most famous restaurant complexes; there he was responsible for all catering production, staff recruitment and training, budgets, costing, GP% margins. He was also responsible for the development of new and exciting menu concepts.

His restructure of their kitchen organisation resulted in the creation of strong professional teams lead by individual experts with the emphasis on quality, standard and consistency. The outcome was an excellent growth of turnover and he outperformed the budgets. During this time there, they were awarded a Michelin Star, Three AA Rosettes, Eros Award Fay Maschler Guide, Egon Ronay Star among others.

His many achievements include the Carlton Food Awards in 1999, when he was nominated for best newcomer, Prix Pierre Tattinger 1983 - Mention d'Honneur, as well as appearances on Master Chef, Dilly Dines Out, National Lottery,Grape Expectations, GLR Radio. Guest chef and consultant for Marco Polo Cruises, Ascot.

He has received many reviews and features in major newspapers and magazines. Plus cookery demonstrations at the Restaurant Show, Telegraph House and Garden Fair, BBC Food & Wine Show, Cordon Bleu Cookery School, Trimbach wine and food Masterclass and Guest chef at various gala dinners, fund raising events and Academy dinners.

Finally Herbert is a member of the Academie Culinaire de France, UK, and works closely with schools and professional bodies to promote and educate young chefs.

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