Although typically 85% of those breakfasting in The Grill at The Dorchester London are hotel guests, many on breakfast-included rates, the remaining 15% are loyal locals.
“There are many who live within a few minutes’ walk, here in Mayfair, and come on a regular basis – some are members of our gym and spa”, says breakfast manager Petar Loncar, who joined the hotel ten years ago straight from high school in his home city of Dubrovnik, Croatia.
In his present role for just under three years, he has noticed increasing take-up of healthy options. Breakfast costs £38 (US$50), plus 20% VAT tax. Two counters are set up with buffet, including a variety of berries, seeds and designer yogurts, and a printed menu lists several traditional hot dishes, from full-English straight on to pancakes, included in the price. In fact, customers can opt for their own choice of hot item, which, unless it includes caviar, does not involve extra cost. With every month, says Loncar, he notices more guests choosing chia seeds and low-fat yogurts from the buffet, and then asking for egg white omelet with avocado as entrée. Trends are led by media, and word of mouth, but even more important is social media: when someone posts avocado on Instagram it will instantly result in breakfast guests asking for avocado with whatever.
“The key is combining the tradition of an historic iconic hotel with always keeping up to date”, says recently-arrived hotel GM Robert Whitfield, who is also regional director, UK, The Dorchester Collection. Breakfast at The Dorchester London therefore also sees toast coming in an upright silver rack, coffee served in a silver pot, silver and wood salt and pepper mills, and finest linens.
And the eggs, of course, are organic.