Incredible ingredients, a passionate team and comforting classics are the order of the day at The Grill (oh, and a side of lobster tart). Housed within The Dorchester, Tom Booton is embracing the elegance of British fine dining, elevating it to new heights with a seasonally changing sharing menu. Here, Brummell caught up with the head chef to discover his culinary philosophies, career highlights and the secret ingredient he can’t go without.  

What can diners expect from The Grill? 

The Grill by Tom Booton offers a modern British dining experience in an elegant, vibrant setting – a true treasure at the heart of The Dorchester. 

What inspired you to take on the role? 

The Dorchester is legendary so when the chance to work here came up, I couldn’t resist. It’s been an incredible place to refine my culinary identity and grow creatively.

Tom Booton at work in The Grill

How did you first get into cooking? 

I started my culinary journey at 15 at Le Talbooth in Dedham, where I was fortunate to learn from a hugely talented team. Since then, I’ve had the opportunity to work alongside some incredible chefs who have greatly influenced my career and style of cooking. 

How would you define your culinary philosophy and approach to cooking?   

For me, it’s all about seasonal ingredients and cooking with respect and passion. At The Grill, I’ve created a sharing-style menu that brings a modern touch to comforting classics. 

What inspired the menu at The Grill?   

Our menu is entirely ingredient-led. I wanted to showcase the best local ingredients in a creative way, bringing out their flavours through vibrant, seasonal dishes crafted by me and the team.

Interiors at The Grill by Tom Booton in The Dorchester

Is there a dish you’re most passionate about and why? 

If I had to pick, it would be the lobster tart. It was a favourite on our original menu in 2019, so we’re thrilled to bring it back for our five-year anniversary. 

Did The Dorchester’s iconic history influence your approach to The Grill? 

Absolutely. The grandeur of The Dorchester and its rich legacy inspired us to offer an innovative menu with a more relaxed, welcoming atmosphere. 

What’s been your proudest moment as a chef? 

I’m incredibly proud of my team. Watching them grow and thrive in their careers is deeply rewarding and something I’m grateful for every day.

Pull up a seat to The Grill by Tom Booton’s bar

What’s your favourite foodie city and why? 

I recently returned from a road trip through France, Italy and Switzerland and I fell in love with Strasbourg. Its cuisine draws from Switzerland, France, Germany and Italy, making it a unique, delicious destination – definitely worth a visit.

What ingredient could you not live without and why? 

Tarragon – the team is always making jokes about it. I think it’s a highly underrated herb that brings so much to a dish and you’ll find it in many of my signature creations.

What’s next for Tom Booton? 

I’m excited to refresh The Grill menu and continue evolving the dining experience with the team. I’ll also be heading to Switzerland for my second residency at Sunny Bar by Tom Booton at the Kulm Hotel. 

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