Grass to glass is the name of the game at The Grove’s new restaurant

You’ve heard of farm to fork. But now it’s garden to glass as The Grove unveils its brand new take on The Glasshouse restaurant.

The hotel unveiled its new-look restaurant and bar to reveal a bright and airy space. It’s bedecked with unique art installations courtesy of Martin Hulbert Design. The interiors have been carefully chosen to perfectly complement the lavish food-hall style, with concepts created by Executive Head Chef Stephen Wheeler.

A glass space that invites the gardens inside: it’s in the view, it’s reflected in the design, and it infuses many drinks. In fact, all the fresh ingredients are sustainably picked from their Kitchen Garden. It provides a lavish theatrical feast where aromas beckon you in. Kinetic sculptures shimmer overhead. You can also browse no less than eight bountiful live food stations, where chefs prepare the freshest, tastiest international food…

The Asian Noodle Station

Singapore-born international chef Tiny Kong leads the team at this exotic bazaar of Asian goodness. It’s an homage to the tastiest street food on the planet.

The Grove Robata Grill

Globe-trotting Executive Chef Chef Luke Reeves rules the roost at the Robata Grill. Having cooked his way around the world he bring his worldly-wise experience to The Grove with flavours of the Maldives. Tangy, smoky and spicy marinated meat; fish sizzling in flames over red-hot lava stones, they’re all the order of the day at the Robata Grill.

The Tandoor Oven

Steeped in authentic Tandoor experience, the flavours are gained from noted restaurants such as Tamarind in Soho and Kricket in White City. Sitaram Bakhati leads the chefs at this buzzing food station.

The Dessert Station at The Grove

Dip, load up, coat and twizzle - get creative with sweet treats and a chocolate tap. The Head Pastry Chef Ryan Thompson ensures there’s a constant flow of desserts at the ready.