The Park Lane Hotel is a London monument to art deco and culinary style. Hungry guests check into the fashionable hotel from international locations at all hours. But after-hour guests could choose only from a limited menu because it wasn’t practical to have chefs on staff around-the-clock for fine-dining options.
Chef Andrew Bennett refused to accept those limitations. Chef Bennett prepared some of the dishes from the hotel's Citrus Restaurant. He set high standards for freshness, flavor and appearance. It was up to the Merrychef team, working under the Chef's watchful eye, to show how the food could be served around-the-clock by waiters, while still meeting the Chef's exacting requirements.
The proof was in the pudding, or more precisely, in the pastry-topped chicken consume en crote and other delicate entrees. Late night guests ordered up the fine dining specialties, creating new food sales and improving food profits.