South Kensington Club Announces New Head Chef Michael Lecouter
South Kensington Club is delighted to announce the arrival of new
Head Chef, Michael Lecouter. Lecouter joins the private members club following his successful roles at acclaimed AA Rosette restaurants in Mayfair and the City including Mews of Mayfair and Smiths of Smithfield.
Having grown up in the Gloucestershire countryside, Leocouter’s passion for locally-sourced ingredients and environmentally-friendly produce will be at the heart of the club’s new menus. He will be launching the club’s Breakfast, Brunch and All-Day menus with an emphasis on fresh, seasonal flavours, including the new 25 Dry-Aged Todenham Manor Farm Sirloin, Chimichurri. Lecouter’s dishes use both modern and traditional cooking techniques, whilst also incorporating his experimental flare and passion for both classic and innovative flavour combinations.
Head Chef, Michael Lecouter comments:
“Having worked at London restaurants for the last eight years, I am now excited to revitalise
SKC’s menus and ensure members thoroughly enjoy their dining experience at the Club. I am passionate about combining authentic flavours working with what is available each season and unique, international ingredients that I hope will delight and surprise”.
Using the Mediterranean diet as inspiration for these well-balanced menus, the Chef’s dishes have been created using both modern and traditional cooking techniques, while also incorporating his experimental flare and passion for both classic and innovative flavour combinations. Gluten-free, dairy-free, vegetarian and vegan options will also be available at the Club Restaurant.