THE LANDAU restaurant to launch this autumn, with new Head Chef, ANDREW TURNER and brilliant interiors by DAVID COLLINS STUDIO

July 2007: The Landau restaurant will open this autumn at the Langham Hotel, London, with Andrew Turner returning to London to take up the position of Head Chef. The restaurant has been designed by David Collins Studio. The opening concludes the first phase of a multimillion pound refurbishment programme, which will see the transformation of the entire hotel by early 2009.

The Landau has been designed as a freestanding restaurant, with its own kitchen and a
brand new street entrance on Portland Place, by David Collins Studio, who were chosen to
spearhead the refurbishment by creating an entirely new bar and restaurant “corner” for the
hotel. The bar, Artesian, opened in January 2007 to much critical acclaim.

Duncan Palmer, Managing Director of The Langham Hotel said:

“The combined forces of Andrew Turner and David Collins Studio creates a ‘dream team’.
We have already seen David’s genius at work in Artesian, and Andrew’s culinary pedigree
speaks for itself. The new street entrance means that The Landau and Artesian will together
become much more approachable — a real destination for this part of the West End,
working well together, or as separate entities.”

Andrew Turner has successfully run many high profile restaurants — most recently attaining a 3-star rosette standard for The Latymer restaurant at Pennyhill Park Hotel & Spa in Surrey and previously at ‘1880’ at the Bentley Kempinski, London which won a Remy’s Award with Hardens as one of the top 10 restaurants in London. His other restaurants have been recognised with awards from Decanter, Time Out and Square Meal magazines.
Andrew has also worked in hotels, including Hanbury Manor, Hertfordshire, The Dorchester and The Berkeley in London, The Grand in Amsterdam, as a consultant for Albert Roux, and Browns Hotel and the award winning restaurant ‘1837’, in London.

Andrew's TV appearances include BBC Saturday Kitchen, Ainsley’s Gourmet Express and Yes Chef. He also appears on radio frequently airing his views on food related issues. He brings with him experience, authority and a passion for creating excellent food.

“The opening of The Landau is a once-in-a-lifetime opportunity,” says Andrew Turner. “We will give our guests all the things they expect from a professional kitchen — incredible quality, locally sourced ingredients, with traceability and provenance. The menu will be Contemporary European with the best British ingredients and a few surprising twists — be it from one of the chefs in the brigade who has some great ideas, a particular ingredient, trend or something we have picked up from travels around the globe.”

Andrew Turner will start at The Landau on 13th August 2007, prior to the opening in the autumn.

The Landau will be part of a jigsaw of rooms and new spaces created by David Collins Studio, starting from Artesian, through the private room, the Wine Corridor and into the dramatic new oval shaped restaurant. The chic 100-seat restaurant, with a brand new street entrance, echoes the feel of Artesian’s highly acclaimed design scheme, combining Oriental influences with the romance of Victoriana and some very exciting contemporary touches.

Although Artesian and The Landau are distinctly separate spaces, elements of this ‘contemporary orientalism’ have been extended to the restaurant interior. Gilded wall panelling, antique brass chandeliers, silk Chinoiserie screens and timbered flooring inlaid with resin and a palette of pale gold, jade green and pastel blue, all lend a fresh contemporary feel.

David Collins said: “The way people eat out is much less formal than ever before. But they still want professional service and a high level of experience. And the interiors are key to the whole experience. For The Landau we set out to design a space that is not only beautiful but also approachable. The Langham has shown great commitment and enthusiasm to our work, giving us the budget and materials we needed.”

Special features include an atmospheric ‘wine corridor’ linking the entrance lobby to the dining room, where the restaurant’s extensive world-class wine collection, chosen by a Master of Wine, will be displayed.