Chef News is sponsored by the the Kitchen Porters Club
Celebrated father-son chef duo, Mitch and Ben Tonks, will host a three-month residency at London’s iconic Brown’s Hotel from 16th June to 14th September 2025. Guests of the renowned Donovan Bar will have the opportunity to enjoy seafood sourced using the most sustainable methods and celebrate the intergenerational legacy of The Seahorse in Dartmouth – the acclaimed restaurant where Ben now leads the kitchen.
Mitch Tonks, renowned seafood chef and restaurateur, founded the acclaimed restaurant The Seahorse in Dartmouth in 2008 and has spent more than 25 years shaping the British seafood scene. The family-run restaurant blends culinary integrity with a deep respect for the sea, championing seasonality, short-supply chains and uncompromising quality, by serving fresh seafood from Brixham Fish Market each morning.
“It’s such a great thing working in a family business, and I love that we share this in common with the Forte family at Brown’s Hotel” says Ben Tonks – “We have the same ethos when it comes to proper hospitality, so it’s a real honour to bring favoured dishes from The Seahorse to the Donovan Bar, inspired by my travels around the Mediterranean and coast of northern Spain.”
Alongside this coastal celebration, Tonks will collaborate with The Donovan Bar’s Maestro Salvatore Calabrese and Director of Mixology Federico Pavan, to curate bespoke cocktail pairings that complement the menu. A pillar of Mayfair’s cocktail scene, The Donovan Bar at Brown’s Hotel will serve these dishes alongside creations from the new cocktail menu, Our Way. Far from a reinvention, this collection is a celebration of the bar’s essence, guided by the timeless expertise of the Donovan bar team.
Highlight dishes from Mitch and Ben Tonks’ residency at the Donovan Bar include:
Line Caught sea bass crudo with calamanzi, ginger & pink pepper: Line caught wild sea bass, thinly sliced and dressed with pink pepper, ginger, calamanzi and olive oil.
Paired with the Bellini Colada – a reimagined Venetian aperitivo featuring peach, Prosecco, vodka and frozen cucumber.
Spider Crab, Radish, Lemon & Celery: Pot-caught spider crab from Start Bay paired with shaved radish, crisp celery, lemon, and olive oil.
Paired with the Highball 24 – a floral, sparkling reimagining of the classic Japanese highball.
Scampi con Saor: A traditional cicchetti from Veneto, served with langoustine tails, marinated onions, and pistachios.
Paired with the Dolce Negroni – a softened, tropical take on the Italian classic.
Baked Scallop with White Port & Garlic: Sustainably sourced scallops baked in shells with butter, anchovy, parsley, garlic, and white port.
Paired with the Marimo Martini – a crisp, dry twist on the Bond-famed Vesper infused with seaweed and Fino Sherry.
Seppia Fritti: Pot-caught cuttlefish braised in ink, wine, and herbs, served crisp in a delicate fritter batter.
Paired with the Champagne à Pois – a zesty, floral twist on the classic Champagne cocktail.
Later this year, Joe’s Bar, housed in The Seahorse in Dartmouth, will mirror a selection of The Donovan Bar’s signature cocktails, bringing a touch of Brown’s to the coast.
As Head Chef of The Seahorse since 2021, Ben Tonks showcases an understanding of fresh, seasonal ingredients through classic dishes which champion a simple yet delicious style of cooking. Serving grilled fish, inspired by classical Venetian coastal cuisine, the restaurant offers conscientious diners the opportunity to enjoy seafood at peak seasonality – sourced either from fully traceable suppliers or from Brixham Fish Market, arriving fresh via day boat.
“Sustainability isn’t a trend – it’s essential,” says Mitch Tonks. “By working with trusted dayboats, following the rhythms of the sea, and supporting well-managed fisheries, we can protect stock and ensure the future of our oceans.”
Whether savouring a perfectly balanced cocktail alongside seasonal creations or enjoying a glass of wine with a dish steeped in regional pride, this residency promises a truly unforgettable gastronomic experience. A celebration of purpose, provenance, and the pleasures of the table, Mitch and Ben Tonks residency at Brown’s Hotel offers Londoners and visitors alike an evocative taste of the coast – right in the heart of Mayfair.
Chef News is sponsored by the the Kitchen Porters Club
