The Megaro hotel, King’s Cross, in partnership with its Chef Patron, the Michelin star
winning Adam Simmonds, is delighted to announce a late January 2025 opening date
for its new signature restaurant, Voyage with Adam Simmonds.
An exceptional culinary talent, Adam has led some of the nation’s finest kitchens. He
worked under Raymond Blanc at Le Manoir aux Quat’Saisons before achieving one
Michelin star at Ynyshir Hall in Wales followed by another star at Adam Simmonds at
Danesfield House. More recently he has been at the forefront of promoting a healthier
and more conscious environment in the hospitality industry. This new opening
represents a dual journey, one which embodies both a unique dining experience and
an intimate narrative of his personal evolution.
Relaxed and informal yet sophisticated, Voyage with Adam Simmonds promises
guests a combination of captivating tastes, bold flavours and delightful textures, all
underpinned by impeccable service.
Adam’s focal point is Scandinavia, where style is characterised by minimalism, purity
and freshness.
Thus natural-looking, clean flavours that are light and elegant define Voyage’s menu,
which combines the best of traditional methods with modern and exciting cooking
techniques.
Other sources of inspiration are contemporary architecture, art and nature. Like an
artist, Adam views plates as canvases that allow him to express shapes and textures,
enabling the simplicity and straightforwardness of the ingredients to shine through.
As regards these ingredients, Adam has always been passionate about seasonality,
sustainability and provenance and Voyage will see him go a step further. By foraging,
preserving, fermenting and pickling the finest seasonal produce, he will maximise the
flavour profiles from the land and sea.
At the same time, he works closely with farmers, growers and suppliers to revive old
traditions, celebrating his immense respect for his profession and his genuine love for
cooking.
By their very nature Adam’s dishes will change according to the seasons but those
dining at Voyage will be treated to standouts of the calibre of Oysters with fermented
apple & white asparagus; Celeriac, yeast, oakmoss & walnut; Venison with ember
roasted beetroot, blackberry vinegar & thyme crumb and Roasted koji barley ice cream
served with hazelnut milk & sobacha.
The clean lines and minimalist aesthetics associated with Scandinavian décor are also
very much in evidence at Voyage. Reflecting what is being served on the plate, the
interiors are at once stylish, refined and uncluttered, whilst still welcoming. The colour
palette is light and airy, with natural woods lending a real warmth to the space.
Diners will immediately notice the absence of a divide between the kitchen and the
dining area; those accustomed to separation can now enjoy a harmonious blend.
Reveals Adam, “There is no aspect that we haven’t meticulously and thoughtfully
considered in the quest to give our guests the best possible experience. We want to
ensure that Voyage is much more than simply a place to dine, that it is rather a journey
through the senses of life.”
1 Belgrove Street, King’s Cross, London WC1H 8AB
