Joe Lutrario

1 week ago | restaurantonline.co.uk | Joe Lutrario |William Reed

What’s behind the recent shake-up of the menus at Alain Ducasse at The Dorchester? For many years, we offered a £285 seven-course tasting menu only. That is the right option for about 85% of our customers, but over the past few years we’ve noticed a change in attitude from some of our guests, particularly those who visit this sort of restaurant regularly. Some diners want a very high-quality experience that doesn’t take three hours.

1 week ago | restaurantonline.co.uk | Joe Lutrario |William Reed

What: The new restaurant at the Hastings Contemporary art gallery in East Sussex. Coquina takes its cues largely from Spanish tapas bars, offering a creative-yet-crowd-pleasing menu. The restaurant is from the same stable as BAYTE, which launched in 2023 about a 30-minute walk away in trendy St Leonards-on-Sea. The restaurant is open for lunch from Wednesday to Sunday, and for dinner from Thursday to Saturday, and serves tea, coffee and cake from a counter during gallery opening hours.

1 week ago | restaurantonline.co.uk | Joe Lutrario |William Reed

Tell us about the moment you first became interested in wine. I am from the Thrace region in Turkey, an area that is renowned for its diverse and vibrant wine production, so I grew up with a passion for wine. My favourite teacher at school was a wine producer and owned a vineyard. He specialised in Mavrud, a local grape variety, and his passion and knowledge of wine really inspired me. I could see firsthand how the land, culture, and history intertwined with the wines produced in that region.

1 week ago | restaurantonline.co.uk | Joe Lutrario |William Reed

Billed as a celebration of cooking over fire, Pyro will ‘encapsulate the laid back buzzy joy of a Greek taverna’ offering a ‘reimagined and refined’ menu of Greece-inspired dishes.

1 week ago | restaurantonline.co.uk | Joe Lutrario |William Reed

Meaning ‘new and old’ in Sanskrit, Navateet will explore ‘Indian cuisine through time’, showcasing everything from the dishes of the Mughal era and the British Raj to the more contemporary fare shaped by the migrant communities from the Subcontinent who settled in the UK. Dishes will include paneer Akbari tikka; mint lamb chops; Darjeeling momos; sweet potato Bengali chops; bamboo chicken changrezi with quail’s eggs; Goan venison vindaloo; and Lucknow-style oxtail cooked in a clay pot.