Auction house Bonhams announces Tom Kemble as head chef

International auction house Bonhams in Mayfair has announced plans to open its first restaurant, with chef Tom Kemble at the kitchen's helm.

Kemble, who previously worked at London's Hedone and Faviken in Sweden, has created a Modern European menu that is expected to change regularly, using a mix of French technique with British, Italian and Scandinavian produce.

Sample dishes include Jerusalem artichoke velouté with black truffle and quail's egg; haunch of sika deer with chestnut and juniper puree, baby turnips and Crapaudine beetroot; and Cox apple ‘dauphinoise', arlettes and cinnamon ice cream.

Masters of Wine Richard Harvey, also head of Bonhams' wine department, and Charlotte Edgecombe, a sommelier and Vintners cup winner, will both consult on the wine list. Two Enomatic machines will be employed to dispense up to 16 wines by the glass, while varieties available by the bottle include Domaine de la Romanée Conti Richebourg 1995; Château Cheval Blanc 1982 and Screaming Eagle 2011.

The restaurant will offer regular tastings in conjunction with wine producers and served with bespoke menus created by Kemble.

Split over two floors, with a wine bar on the ground floor and an dining room on the first, the restaurant will initially open only for breakfast and lunch.