Brooklands by Claude Bosi

The Peninsula’s rooftop restaurant is a celebration of the world of speed; it’s named after the famous Surrey racetrack and a scale model of Concorde hangs from its ceiling. When it comes to the kitchen brigade, it’s clear there’s a high level of skill on board, as the team was assembled under the aegis of Claude Bosi. Expect finely detailed, exquisite cooking that showcases the best British ingredients, like Lake District lamb and Cornish squid, in delicate yet rewarding dishes. The floor-to-ceiling windows look out onto a fantastic terrace.

Aviation and Motorsport Theme

• The restaurant is inspired by the storied Brooklands racetrack, featuring memorabilia such as a vintage 1933 Napier Railton race car and a scale model of the Concorde suspended from the ceiling.

Innovative Dining Experience

• Guests can enjoy a unique dining experience with swivel chairs designed by Pierre Paulin, allowing for a comfortable and interactive meal, and a menu that highlights local British produce with artistic presentations.

Rapid Michelin Recognition

• Brooklands by Claude Bosi achieved two Michelin stars within just four months of opening, a remarkable feat that reflects the high quality and creativity of its culinary offerings.

Signature Ingredients

• Great Fen Farm Celeriac: This root vegetable is celebrated for its earthy flavor and is used in the dish 'nosotto' with crab and coconut, showcasing a unique blend of textures and tastes that reflect modern British cuisine.
• Devonshire Monkfish: Known for its firm texture and mild flavor, this fish is paired with smoked eel and red pepper miso, highlighting the restaurant's commitment to using high-quality British seafood.
• Scottish Cèpe Mushrooms: These wild mushrooms are featured in a dessert that creatively combines them with banana and crème fraîche, illustrating the innovative approach to ingredient pairing at Brooklands.
• St Ewe Egg Yolks: Sourced from a free-range farm in Cornwall, these yolks are used in a layered amuse-bouche tart, adding richness and depth to the dish.
• Isle of Wight Virgin Butter: This butter, known for its high buttermilk content, is served with Coombeshead buckwheat bread, enhancing the dining experience with its unique flavor profile.