London Energy Efficiency Awards 2026

There is a choice dinner menu for these awards. Guests can choose a starter, main and dessert course from the options below prior to the event, and it will be prepared, by the excellent kitchen staff at the Hotel, for your enjoyment on the night.

Please let us know in advance if you have any specific dietary requirements and we will try to ensure you have a satisfactory dining experience on the night

A - Textures of tomatoes Vg

Textures of tomatoes – Roasted tomato Cremieux, fermented heritage tomatoes, dried tomato, Basil emulsion (ve, ngci)

B - Whipped burrata, V

Whipped burrata, charred peach, black garlic granola, pickled red onion and herb oil (v, ncgi)

C - Spring Vegetable and hollandaise tartlet V

Spring Vegetable and hollandaise tartlet, charred feta, tarragon oil and preserved lemon (v)

D - Spinach, pine nut and feta Börek, V

Spinach, pine nut and feta Börek, harissa tomato compote, tahini yogurt and compressed watermelon (v)

E - Coronation cauliflower Vg

Pan roasted spiced cauliflower steak, mango curry emulsion, crispy cauliflower leaf bhajis, pickled sultana and sunflower brittle (ve, ncgi)

F - Slow cooked surrey lamb,

Slow cooked surrey lamb, Pea and chard fricassee, crisp rosemary polenta, burnt compressed shallot, parmesan crumb and torched isle of wight tomato (ngci)

G - Buckwheat crusted Suffolk chicken breast

Buckwheat crusted Suffolk chicken breast charred tender stem, fondant potato, stuffed Roscoff onion, and tarragon sauce (ngci)

H - Peach melba Vg

Peach and vanilla crème, caramelised biscuit, raspberry reduction and plant based meringue (ve)

I - Hedgerow eton mess Vg

Hedgerow eton mess, lemon delice, British berry compote, plant-based meringue, Chantilly cream and crystalised violets (ve)

J - 70% cacao brownie, Vg

70% cacao brownie, pink peppercorn Sablé Breton, sweet and sour macerated cherries with cinder toffee ice cream (ve)