Q&A: Heinz Beck, Apsleys
By Christine Blank, SeafoodSource contributing editor
Published on 27 September, 2009
The Lanesborough, an upscale hotel in London, recently opened Apsleys — A Heinz Beck Restaurant, an Italian eatery that prominently features local seafood. Apsleys is Heinz Beck's first restaurant beyond Italy. The German chef is celebrated in Italy. His restaurant, La Pergola in the Cavalieri Hilton, is Rome's only restaurant to earn three Michelin stars.
SeafoodSource caught up with Beck to talk to about his latest venture, which opened in late August, and his passion for seafood.
Blank: What is the atmosphere at Apsleys like?
Beck: The restaurant is located in an exquisite atmosphere under the famous Lanesborough glass roof … and is housed in what was formerly The Conservatory Restaurant. There are two private dining rooms and wine tasting rooms.
What's seafood role on the menu?
Seafood will be integrated according to the available supply at the various fish markets, in order to have high quality seafood. Soups and chowders, appetizers, and entrées will … feature seafood.
What is your seafood-purchasing philosophy?
I prefer local market seafood, because it provides me with fresh product, given the fact that it is sourced locally and has less distance to travel.
Which of your unique seafood recipes will be the most popular?
Crispy cannolo with sea bass, celery and melon.
The "Menu del Giorno" at lunch includes three courses priced at GBP 26 (USD 41.44, EUR 28.28). Why did you add that?
I intended to provide an option for those looking for faster service [such as] business travelers. Guests have, day by day, less time available during lunch.