The Shepherd Mayfair will open in Shepherd Market on 1 September 2026.
Ahead of launch, the new boutique hotel has revealed the first menu from its signature restaurant, Fayre.
Standing on one of London’s most storied plots, the hotel occupies the site of Mayfair’s oldest house, known as The Cottage, which dates back to 1618.
The site was once home to a shepherd tending his flock, while the surrounding fields would later become the setting for the annual May Fair.
Architect and developer Edward Shepherd subsequently transformed the area into the intimate urban quarter that still bears his name today.
That history runs through the identity of the hotel and the neighbourhood it calls home.
Located on the ground floor of The Shepherd Mayfair, Fayre is a 62-cover restaurant serving seasonal dishes throughout breakfast, lunch and dinner.
The interior is defined by banquette seating, dark timber panelling and a rich berry-toned palette inspired by mulberry and blueberry hues.
Wall coverings by urban artist Adam Ellis animate the space with theatrical scenes referencing the historic fair that once occupied Mayfair’s open fields.
Ellis’ designs reinterpret the original May Fair gatherings, from livestock markets and theatres to jugglers and games of chance.
Throughout Fayre, the history of Shepherd Market is reflected in both the design and the menu.
Like the hotel, Fayre has been conceived around warmth, familiarity and understated confidence.
Rather than chasing trends, the restaurant draws inspiration from London’s great neighbourhood dining rooms, celebrating seasonal British produce, timeless cooking and an atmosphere designed to welcome local regulars and first-time visitors alike.
The menu is built around seasonal British produce, with familiar favourites and refined European classics designed to be enjoyed repeatedly.
Snacks include a lobster and prawn brioche roll and braised beef short rib croquette.
Starters range from crispy duck confit salad and citrus-cured trout to scallops.
Main courses include Gloucester Old Spot pork chop, beef Wellington pithivier, dry-aged steaks and seasonal vegetarian dishes.
The menu closes with Puddings by the Glass, a signature concept at Fayre in which classic desserts are presented in a tall glass as a nod to the theatre and spectacle of the original May Fair.
Launching the series is the strawberry and Champagne trifle.
A new Pudding by the Glass will be introduced each week, inspired by recipes and flavours from the era of the historic fair.
Other puddings on the opening menu include Paris-Brest with pistachio mousseline cream and chocolate chips, Baked Alaska with caramelised pear, hazelnut and honey, and blackberry Bakewell tart.
Fayre joins The Lounge, a relaxed café-style space with 46 covers and an outdoor terrace, and Teddy’s, a hidden late-night cocktail bar on the lower ground floor.
Together, the three concepts create a collection of spaces that evolve naturally throughout the day, from morning coffee and neighbourhood lunches to late-night cocktails.
Designed to welcome hotel guests and locals, the spaces reflect The Shepherd Mayfair’s ambition to become woven into the everyday rhythm of Shepherd Market, rather than simply serving as another hotel destination.
Designed by Timothy Shepherd of Shepherd&, The Shepherd Mayfair comprises 82 rooms and suites across six floors.
Conceived as a contemporary interpretation of Mayfair’s historic mansions, the hotel is rooted in the character of Shepherd Market.
The property will offer a neighbourhood-led alternative to the grand hotels traditionally associated with Mayfair.
The Shepherd Mayfair will open its doors on 1 September 2026.
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