ROUX AT PARLIAMENT SQUARE OPENS ITS DOORS TO A BRAND-NEW LOOK

Steve Groves, Head Chef at Roux at Parliament Square and winner of MasterChef: The Professionals, is known for his classic dishes revisited with modern techniques, and it is this approach that has inspired the refurbishment of the restaurant.

Roux at Parliament Square is set in a beautiful Grade II listed building and the restaurant has always had an elegant 1920s feel to it – this look has now been enhanced with dark panelling lining the walls, and contemporary influences have been introduced throughout with an on-trend grey, teal, and orange colour scheme.

The new look, designed by Rosendale Design, with Steve, Michel Roux Jr., and Restaurant Associates, also sees the addition of an impressive wine display which spans the back wall and creates a focal point for the room, with luxurious banquettes in velvety orange fabric grabbing attention too. The Drawing Room has its own star of the show in the form of a selection of original architectural sketches of the building and surrounding area.

Steve Groves, Head Chef at Roux at Parliament Square, commented: “I love nothing more than putting my spin on a classic dish, and the fact that the restaurant’s look and feel now reflects this is a real honour.”

Michel Roux Jr., world-renowned chef and consultant for Restaurant Associates, added: “The re-design had to respect the building’s Georgian history, but it was calling out for some modern touches too. The restaurant now blends the best of the past with current trends, which perfectly complements what Steve is doing in the kitchen.”

Roux at Parliament Square is now open and Steve is celebrating its relaunch with new Tasting and Set Menus, which include dishes such as: Dartois of veal sweetbreads with corn and girolle mushrooms, Dorset crab with apple dashi, and Plum with honey, jasmine and almond. All ingredients are sourced with care by Steve and his team from the very best suppliers around the country, including: Herdwick lamb from Lake District Farmers, cheese from La Fromagerie, and scallops from Keltic Seafare.