Emma Brophy meets the men behind the food and drink

Whilst Chiswick is no doubt in need of a good hotel, do we really need another restaurant and bar?  With this in mind I was keen to see how the Head Chef and the Bar Manager of The Chiswick Moran Hotel are planning to set themselves apart.  And so as the kitchens reach completion in readiness for the hotel's opening on Friday 30th June, I went along to see the hotel's progress and discuss my favourite subject of food and drink.

Ryan Dunn, formerly of the four star Sopwell House in St Albans and Northampton's Castle Ashby, has been appointed Head Chef of the hotel's Napa Restaurant and given the task of creating a "modern British menu with an American twist" in keeping with the hotel's "West Coast meets West London" theme.

Dunn is promising a menu resplendent with British and American classics with a modern twist alongside a number of his own signature dishes.  "We have taken a simplistic approach to the menu so that diners can easily understand what they are ordering and placing the real emphasis on serving good food at a fair price."

Across the striking double height lobby in the Globe Bar, beer officianado Adam Simmons has been appointed Bar Manager.  Hailing all the way from the Bush Bar & Grill, Adam has brought a truly global feel to the drinks list with beers and "grown up soft drinks" from around the world.

With a particular talent for creating cocktails, Adam assures me that his Chiswick Cosmopolitan will be unrivalled a challenge for which I have generously offered my tasting services!

Alongside the fruit, chocolate and champagne yeast beers (to name just a few) the Globe Bar will be serving draft beers from Fullers and English and Irish ciders.

Coffee and pastries will be served in the bar to non residents from 8.00pm, light lunches between 12.00pm and 5.00pm and bar snacks which Adam describes as "grazing food" from 5.00pm until 10.30.  The Globe Bar has an 11.00pm licence for non residents and 24 hour for residents.

May 31, 2006