Heinz Beck brings star quality to The Lanesborough

Heinz Beck, holder of three Michelin stars, is to take over the kitchens at Apsleys at London’s Lanesborough hotel at the beginning of September.

Apsleys has been without a head chef since the departure of Nick Bell, just six months after it relaunched last April to mixed reviews. The restaurant boasts modern Italian dining, including two private dining rooms and two wine tasting rooms.

Originally trained in Germany, Beck has run La Pergola at Rome’s Cavalieri hotel since 1994, where he has built up a list of international plaudits, before earning his third Michelin star in 2005.

There is no indication that Beck will give up this post, overseeing Apsleys with the assistance of executive chef Massimiliano Blasone, who has worked with Beck for over a decade.

Since 1998, Beck has also held the European qualification of Professional Sommelier, enabling him to work closely with the La Pergola’s sommelier to build up a 53,000 bottle cellar, which has gained almost as much recognition as the food.

Gourmet delights from Beck’s current tasting menu at La Pergola include carpaccio of scallops on amaranth grain and black corn with ginger oil, as well as liquorice flavoured shoulder of Iberian suckling pig with herbed potatoes and Taggiasca olive sauce.

The menu at Apsleys will offer more traditional Italian food, with starters priced from £14, mains from £19 and a seven course tasting menu for £75.

Gabriel Savage, 25.08.09