Jason Atherton’s latest cookbook ‘Pollen Street’ is now on sale.
Showcasing a collection of Jason’s favourite recipes from the restaurant, this book is a celebration of everything we’ve achieved at Pollen Street Social. The book features a selection of stunning photography from John Carey and is published by Bloomsbury and Absolute Press.
Order either a standard copy or special edition which is signed by Jason and features a luxurious brass cover, pull-out restaurant menu and bespoke box.
Located within the Marsa Malaz Kempinski Hotel, Pearl Social is a Mediterranean inspired restaurant which opened in December 2018.
Pearl Social offers a contemporary and innovative menu with a specific focus on seafood, grilled meats and sharing plates. Complemented by the modern, art deco surroundings, floor to ceiling windows with spectacular views and a beautiful raw bar where guests can watch the chefs prepare the daily seafood dishes, Pearl Social delivers a relaxed and atmospheric environment perfect for social lunches and dinners.
Head up the stairs from Pearl Social and you will find The Divers Club Bar, serving creative cocktails and mocktails, premium drinks and tasty bar snacks. With comfortable leather seating and a resident DJ playing the best current music, The Divers Club is a vibrant and atmospheric spot for groups to gather for an evening out or for pre and post dinner drinks when dining at Pearl Social.
We’re delighted to announce a new culinary partnership with Badrutt’s Palace Hotel, with the launch of King’s Social House at King’s Club in December.
The new restaurant, bar and nightclub follows a complete renovation and redesign of the space by Rosendale Design, creating an illustrious setting and atmospheric hub, and the perfect foil to Badrutt’s Palace Hotel’s nine distinctive dining facilities.
Famed as the oldest nightclub in Switzerland, King’s Club has enjoyed a distinguished reputation as a legendary night spot for generations of St. Moritz jetsetters. A chic yet relaxed approach, synonymous with St. Moritz’s signature style, has transformed the new space into an animated dining venue that evolves as the evening progresses into a high-energy bar and club exuding an urban atmosphere with low lighting and beautiful soft furnishings.
Kings Social House serves a selection of sharing plates and wood-fired meat and fish dishes designed to create a social environment and an entertaining and interactive dining experience. British influences such as Jason’s flavoursome Pork Pie trolley is combined with locally sourced, seasonal produce including signature regional cheeses with additional inspiration from all over the world to appeal to the international clientele.
A slick drinks offering served at the beautifully designed central bar, includes champagne, punches, mulled and classic cocktails and premium spirits, making it an excellent venue for celebrations. A rota of roaming international DJs, curated by legendary DJ Mr. Mike, includes names such as Joe T. Vannelli, Mousse T, Danny Rampling, Tom Novy and Kenny Carpenter who played at the infamous Studio 54.
Jason commented, “I love to ski with my family in St. Moritz and have been going for as long as I remember. I enjoy the energy and excitement of skiing and want to echo this in a dining experience for customers that is somewhere they can socialise and integrate. The service, atmosphere and sharing plates on the menu encourage a sociable dining experience; a place where people can visit not only for the food quality but as a truly special place where they can be comfortable and cherish time with loved ones.”
As St. Moritz is increasingly recognised as a culinary wonderland that showcases international gastronomic talent, King’s Social House joins this creative collection and endeavours to provide an experience that complements Badrutt’s Palace Hotel’s sophisticated but playful history and Atherton’s inimitable social dining experiences.
Rich in heritage and spilling with stories, Badrutt’s Palace’s esteemed guests from Rita Hayworth to Alfred Hitchcock have long enjoyed its spirit of hospitality that accommodates all tastes, remembers all preferences and embraces all requests, however elaborate. Managing Director Richard Leuenberger comments, “Much like the surrounding hotel, the aim was to create a spirited and interactive atmosphere that provides a sense of occasion and yet lacks pretention. We are thrilled to be working with such a skilled chef and restauranteur and look forward to an eventful winter season.”