Omelette Arnold Bennett
The Omelette Arnold Bennett is one of those great classic dishes that has really stood the test of time. It was created at The Savoy for the writer Arnold Bennett, who lived there while writing Imperial Palace in the late 1920s. He was after something rich and satisfying, and the kitchen came up with this combination of eggs, smoked haddock, béchamel and cheese.
This is my interpretation of the original, and it’s been on the menu at Mount St. Restaurant since we opened in 2023. We serve it from breakfast through to dinner, which says a lot about how versatile it is.
It’s deceptively small, but there’s a lot going on. We use poached, smoked haddock, mustard-laced béchamel, Burford Brown eggs and cave-aged Cheddar, finished under the grill until it’s golden and bubbling.
By autumn, I’m ready for food that’s a little more indulgent again. The weather starts to turn, and this is the sort of dish I naturally gravitate towards. There’s something about the combination of smoky haddock, soft eggs and that golden, cheesy finish that makes it incredibly satisfying. It’s classic London dining, but it doesn’t feel old-fashioned – and that’s probably why I’ve never tired of it.
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