Executive Head Chef Adam Gray previously held a Michelin star for a decade and brings a wealth of experience to the Skylon kitchen.

Look out for very seasonal menus that make simple but imaginative use of British ingredients. Dishes making a regular appearance on the menu include: pan-fried red mullet with a warm Jersey Royal new potato and young spinach salad, and London honey glazed duck, seared white asparagus and bay leaf duck gravy.