Guards Polo Club Official Yearbook 2017 Official Yearbook 2017 | Page 33

mosimann’s
HRH The Prince of Wales paying a visit to Mosimann’s kitchens in West Halkin Street
Philipp Mosimann, Anton Mosimann’s
son and Managing Director of Mosimann
Private Dining, is slightly surprised by the
question. “Our relationship with the Club
just works – it’s uncomplicated” he said.
“Both Neil [Hobday] and myself care for
our brands in similar ways and treat our
members with respect and nurture them.
We both understand that is fundamental
and that is how business grows.
“Quality is the key for us,” added
Philipp, who will be in overall charge
of the Clubhouse restaurant. “We will
try to please everyone – including those
that just want some chips from the bar
– but we will put the Mosimann stamp
on everything. Our signature dishes
that we serve at Mosimann’s here in
our private dining club in West Halkin
Street, London, are easily transferable to
Guards Polo Club.”
Mosimann’s style of cooking has always
been to use the freshest of ingredients and
always prepare them in a way that brings
out both their flavour and their goodness.
Regarded as cuisine naturelle, the
Mosimann way does not use oil, butter,
cream or alcohol and focuses on reducing
the use of salt and sugar too. Instead, the
Mosimann chefs turn to natural yoghurt
and fromage blanc and uses sauces that
are made from home-made stocks of meat,
fish or vegetables. The results are delicious
– lighter, clearer and with all the natural
flavours enhanced.
“We will try to please
everyone – including
those that just want
some chips from the bar
– but we will put the
Mosimann stamp
on everything”
Local is also key to the Mosimann
philosophy. For this reason, final menus
were still under wraps at the time of the
Yearbook going to press. Mosimann’s
had just appointed Rob Grandison as
executive chef – alongside Fraser Holmes
as maître d’ – when this interview took
place and the London team were waiting
to be guided by Rob’s own style and
his experience of local suppliers – he
has previously worked at Wentworth –
before committing any dishes to paper.
Although let’s hope that Mosimann’s
signature dishes such as the world-famous
Mushroom Risotto and the always
popular, no carb Steamed Sea Bass with
Black Bean Sauce and Oriental Vegetables
will feature regularly at Smith’s Lawn.
“My father’s philosophy has always been
to keep it simple,” explained Philipp. “It’s
more a matter of menu engineering, than
menu revolution. What we will be looking
for at all times is standardisation of taste.”
Although Philipp was keeping quiet
about the food, he did reveal that the
Mosimann’s has been working with the
Windsor and Eton Brewery to create an
exclusive beer just for Guards Polo Club.
Called Smith’s Lawn Craft Lager, this
draft beer will be available throughout
the season. In addition, the Clubhouse
will not only offer the same house wines
that are served in Mosimann’s private
dining club, but feature a wine list
comprising 40-50 bottles.
So how will the Mosimann team cope
with the vagaries of running a Clubhouse
restaurant that might only have a handful
of people to serve on a weekday, but
guards polo club official yearbook 2017
33