Mitch Tonks to host residency at London hotel with son Ben

Mitch Tonks, along with son Ben, will host a three-month residency at London’s iconic Brown’s Hotel this summer.

From June 16 to September 14, guests of the renowned Donovan Bar will have the opportunity to enjoy seafood sourced using the most sustainable methods and celebrate the legacy of The Seahorse in Dartmouth - the acclaimed restaurant where Ben now leads the kitchen.

Mitch Tonks, renowned seafood chef and restaurateur, founded The Seahorse in 2008 and has been playing a big role in shaping the British seafood scene for more than 25 years. The family-run restaurant serves fresh seafood from Brixham Fish Market each morning.

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"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,” said 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.”

cocktail pairings

Alongside this coastal celebration, the 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 calamansi, ginger & pink pepper: line caught wild sea bass, thinly sliced and dressed with pink pepper, ginger, calamansi and olive oil.

Paired with the Bellini Colada: a reimagined Venetian aperitivo featuring peach, Prosecco, vodka and frozen cucumber.

Spider crab, radish, lemon and 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 and 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.

"Sustainability isn’t a trend - it’s essential," said Mitch.

"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.”