Last month, a brand new menu was launched to herald her return, which also brought with it a revamp of its decor, and a doing away with the previous grill/restaurant split that had seen two menus offered across dining space.
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This was followed by a move to Cirrus Inns, where she was culinary director, and the Royal Opera House, coming full circle by returning to D&D London, and Skylon, in 2017. She joined D&D London in 2007 as executive chef at Skylon, where she stayed for six years. Her experience includes time spent at the three Michelin-starred restaurant Pierre Gagnaire at the Hotel Balzac, in Paris, and a stint at Pierre Koffmann’s three Michelin-starred La Tante Claire in London. Chef Helena PuolakkaĬhef Helena Puolakka (a regular on Masterchef, Ready Steady Cook (Finland) and BBC’s Saturday Kitchen) took over as its new executive chef in September of last year. A place to dine, no doubt, but one that also offers a spacious and buzzing bar, with excellent views to boot, for a liquid pitstop. Flying somewhat under the radar, a concise, clean and innovative menu, refreshed last month by incoming executive chef Helena Puolakka, awaits those in the know. The concept: Skylon is a riverside restaurant on London’s Southbank offering 180 degree views of the Thames from the first floor of the Royal Festival Hall and named after one of the original structures built for the 1951 Festival of Britain. With its tourist-friendly location, it attracts a mixed crowd of theatre-goers, tourists that pour in from nearby Waterloo and Londoners alike, but its fare is far from focused on entertaining the masses. Wlc heads to Skylon on London’s Southbank to test-drive its new menu, devised by Finnish-born chef Helena Puolakka, gorging on cured salmon on rye, fresh pappardelle in a smoked tomato sauce with creamy goat’s cheese and a heavenly chocolate tart.
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