In creating his menu for Indigo, Executive Chef Dominic Teague brings a culinary expertise that bridges respect for British tradition with gentle invention. He is committed to careful sourcing and his menu includes an array of foraged foods and forgotten flavours.
As Executive Chef at One Aldwych for nine years, Dominic has brought culinary expertise to the hotel. At the helm of the Indigo kitchen, he has quietly cut both gluten and dairy completely from his lunch and dinner menus, and diners haven’t been able to tell the difference.
Signature dishes are bursting with flavour, including Suffolk pork tenderloin with braised cheek, pumpkin and sage or roast Orkney scallops, heritage carrot, cumin and coriander. The dairy and gluten-free dessert menu features delights such as blackberry mousse with meringue, apple sorbet and English rose sabayon.