Brown’s Hotel is to launch a new restaurant on September 9. The Rocco Forte enterprise will open Charlie’s, named after Lord Charles Forte, under incoming chef director Adam Byatt, best-known for his Michelin-starred, much adored Trinity restaurant in Clapham.

Charlie’s will celebrat the brand’s heritage, and will, an announced said, make sue of “authentic ingredients of the highest quality sourced from suppliers across the globe, while embracing a bygone era of service with a sense of theatre.”

Daily specials such as whole poached salmon and glazed Essex gammon will be served on a traditional silver trolley. The à la carte menu features dishes such as fried courgette flowers with truffle honey, whole 12oz Dover Sole grilled in butter, and roast Yorkshire grouse with blackberries and bread sauce.

Running the kitchen will be head chef Matt Starling, who worked at Fera at Claridge’s, and Owain Atkinson, previously at Kitchin, La Petite Maison and Chez Bruce.

Byatt said: “Taking this step and joining the team at Brown’s Hotel is a very exciting moment for me, and it feels like a natural progression both professionally and personally.

“Five-star hotels are part of my heritage; I started my career in Claridge’s when I was 16, and Brown’s is special as my grandfather was a bell boy here during the 1960’s.”

Stuart Johnson, managing director at Brown’s, added: “Adam Byatt and Brown’s possess a natural synergy and we are looking forward to what we see as an incredibly exciting culinary journey ahead with Charlie’s”.