The Greenhouse: Alex Dilling’s new tasting menu

The two-Michelin-star restaurant has a new executive chef

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Hunkered down under a tall mansion block and secluded from its London mews by a garden of potted shrubs and trees, for four decades The Greenhouse has been quietly satisfying the exalted residents of Mayfair. They, along with the bucket-listers drawn by the lustre of two Michelin stars, had to look elsewhere over the summer as the doors closed for a kitchen refit and a change at the helm. Now it’s back in business.

The new executive chef is Alex Dilling, late of the Connaught, which should calm anxious minds: the venerable hotel retained its two-star status throughout Dilling’s tenure, and his previous haunt, Caviar Russe in New York, gained a star while under his command.

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Holden Frith is The Week’s digital director. He also makes regular appearances on “The Week Unwrapped”, speaking about subjects as diverse as vaccine development and bionic bomb-sniffing locusts. He joined The Week in 2013, spending five years editing the magazine’s website. Before that, he was deputy digital editor at The Sunday Times. He has also been TheTimes.co.uk’s technology editor and the launch editor of Wired magazine’s UK website. Holden has worked in journalism for nearly two decades, having started his professional career while completing an English literature degree at Cambridge University. He followed that with a master’s degree in journalism from Northwestern University in Chicago. A keen photographer, he also writes travel features whenever he gets the chance.