Pierre Minotti is now the Executive Chef at Orrery. This marks a significant new chapter for the London restaurant. Minotti previously led the kitchen at Alex Dilling. That restaurant earned two Michelin stars. Orrery is undergoing a major refurbishment. It will reopen in April 2026. The rebranded restaurant will be known as Orrery by Pierre Minotti. This move signals a clear ambition for culinary excellence. It aims to recapture Michelin recognition.
A New Culinary Direction
Chef Pierre Minotti brings a wealth of experience. He has worked in several highly-rated kitchens. These include Anne-Sophie Pic and Alain Ducasse. He also served at Hélène Darroze. Minotti describes his new approach as “more rustic, modern food.” The space will feel “alive and contemporary, not formal and stuffy.” His vision is to create a fine dining experience. It will have Michelin-star ambitions. However, the atmosphere will be distinct. It will be less traditional than haute cuisine. Minotti wants guests to feel comfortable and relaxed. He believes fine dining can be fun. “Fine dining should never feel rigid,” he stated.
Honouring Legacy, Embracing Modernity
The menu will blend French technique with British produce. It is inspired by Escoffier’s principles. Chef Minotti works closely with farmers and fishermen. He selects seasonal British ingredients. Tasting menus will feature prominently. These will be available in five or seven courses. Dishes like Bouillabaisse will be reimagined. It will use Cornish mackerel and sea urchin. Quail from the Pyrenees will be served with English asparagus. The Trou Normand, a traditional palate cleanser, gets a modern twist. It features lovage sorbet with galangal jelly. Green Chartreuse is then ceremonially poured. This dish is prepared at a marble bar.
An Immersive Dining Experience
The dining experience will be immersive. It begins in the Salon du Vin. Here, guests enjoy Champagne. They can explore the restaurant’s 800-bottle wine collection. Next, diners move to the main dining room. The design reflects the restaurant’s name. Orrery was inspired by celestial models. The space features celestial-inspired decor. Mirrors create a sense of infinite space. Rich velvets and rose marble add luxury. Light curtains enhance intimacy. Gentle lighting focuses attention on the food.
The Evolv Collection’s Vision
Orrery is part of The Evolv Collection. Martin Williams, CEO of The Evolv Collection, supports this move. He stated Minotti’s talent is “perfect to lead Orrery’s transformation.” The group aims to elevate its restaurants. The Evolv Collection has a history linked to Sir Terence Conran. He founded the group in 1991. The restaurant originally opened in 1997. It was known for its classic French cuisine. It previously held a Michelin star. This star was awarded in 2000. It was lost in 2008. The refurbishment aims to restore this prestige. The legendary cheese trolley will remain. This honors Orrery’s esteemed past.
London’s Evolving Food Scene
This appointment is significant for London’s food news. It highlights the city’s dynamic restaurant landscape. Chef Minotti’s arrival creates buzz. It signals a return to classic French fine dining. Yet, it promises modern innovation. The Marylebone area sees a culinary upgrade. Food enthusiasts anticipate this opening. It offers a new destination for exceptional food. Orrery by Pierre Minotti is set to impress. It is a key development in trending London restaurants. The culinary world watches this new venture closely. This news adds to the vibrant food scene.
