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A taste worth savouring
Great food should be an experience worth savouring, ingredients should have a story to tell. Underpinning our menus is our steadfast commitment to seasonal and sustainably sourced produce, British farming and fishing.
Designed to create a unique talking point our menus are globally inspired – with special focus on British provenance that reflects the best of what the season has to offer.
Pushing the boundaries in excellence, flavour and culinary innovation, the QEII’s menus are simple and thoughtful and incorporate a nose to tail, root to peel and leaf to stem philosophy – from repurposing ingredients such as fruit to create syrups for pressés and cordials to vegetables for vibrant pesto’s to meat trimmings for rich stocks – we work hard to make sure nothing goes to waste.
SUSTAINABILITY
Food with impact
Executive Head Chef Danilo Barbagallo and his team work tirelessly to incorporate regenerative and sustainable food practices into every aspect of the QEII’s culinary operation – from their low-waste approach to plant-based and free-from cooking, to use of regeneratively farmed meat, sustainably caught fish and low intervention wines.
Green Michelin-starred Chef Patron Will Devlin
Chef Will Devlin, of The Smallholding, has become one of the Britain’s most respected and acclaimed chefs; his commitment to sustainable menu design has earned him a prestigious Green Star from Michelin in January 2021, making him a pioneer in eco-conscious gastronomy.
Renowned for his signature style of seasonal cooking, Will has created an ingredient led, creative menu that can only ever be enjoyed at the QEII – which showcases modern British cuisine with elegant flavour combination –with dishes including Grilled Sea Bass with Purple Sprouting Broccoli and Nasturtium Sauce, Roasted Summer Squash with Braised Pearl Barley, Crispy Kale and Fermented Chilli and Chocolate Mousse with Chicory Root Caramel and Mushroom Ice Cream.
Food for thought
To support a more sustainable future, The QEII is proud to have partnered with carbon labelling tool, FoodSteps, to measure the impact of our food, decarbonise our recipes and provide carbon labelling on our menus so you can make informed choice.
FoodSteps uses Life Cycle Assessment (LCA) data to calculate the greenhouse gas emissions from food across its life: from production on the farm, to processing, packaging and transportation – through to consumption and end-of-life. The A-E rating categorises food according to its ‘carbon intensity’ (carbon emissions per kilogram of food produced).
Provenance and suppliers
We foster strong relationships with our suppliers to make meaningful impact through the food you enjoy whilst in our company. We strive to make sure we are making good, thoughtful decisions and leading the way for the hospitality industry.
