Inside The Wellington Club’s new Damien Hirst filled Mayfair restaurant.
Welcome to The Wellington Club, one of Britain’s longest-standing members’ clubs. The notable establishment has an incredibly rich and longstanding history since first opening its doors back in 1832, frequented by the likes of the mysterious Lord Lucan, and, a few decades later, Kate Moss and Bono. After relocating from Knightsbridge earlier this year, the iconic London nightlife fixture is spicing things up with a 21st Century revamp in their new location – the heart of the city’s opulent core – Mayfair.
Its new look, and recently opened restaurant, which welcomes members and non-members alike, comes as courtesy from club co-founder Nic Turner and award-winning interior design talents Tibbatts Abal. As snug as it is spacious, the colourful dining space blends distinct rock and roll furnishings with modern art fixtures by Turner-prize winning artist Damien Hirst, the resplendent Disco Skull and the graphic huge scale print The Hours being two of the many cutting-edge pieces adorning its walls. The display puts a modern twist on the traditions associated with members’ clubs, marking a new and more modern chapter in the establishment’s history.
In addition to this, of course, is the culinary expertise offered by Brett Duarte (former executive chef of the Gaucho Group). Duarte’s signature dishes range from hand-dived Orkney scallops; Whole Cornish Dover sole meunière and the finest of Scotch Black Angus steaks. Vegetarian options are plentiful too, with sumptuous acorn squash ravioli, sage, parmesan, patty pan, hazelnuts & black truffles. This, of course, is all accompanied by a plentiful range of rich and fragrant wine pairings catering to your every taste and preference.
If wine isn’t your thing, we have the best alternative… Tequila! What better way to send off a Friday night (or Monday, we don’t judge) than with a delicious and flavourful shot of artisanal Satryna Tequila – it even sounds luxurious. The female-led spirit launched in Selfridges and online this past winter, and with a recipe 60 years in the making, this is a girl power frontier even the Spice Girls are yet to conquer. So if delicious, triple-distilled spirits (crafted with blue weber agave, sourced from the mineral-sodden volcanic soil of Jalisco) are your niche, feel free to treat us to a round.