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Alex Dilling

@adills1

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@alexdillingcaferoyal 🇬🇧 ⭐️⭐️

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A stunning evening sampling amazing dishes by Chef Alex Dilling made with Parma PDO. Review on #foodepedia
#parmaham #kalugacaviar #michelinstarchef

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At the @gaggenauofficial London flagship, two Michelin-starred chef @adills1 created an exclusive culinary experience for key guests curated by Lime.

Continuing the Presence concept first introduced at Milan Design Week, the evening invited guests to engage with the space, its design and the craftsmanship of Gaggenau through an elevated dining experience.

A meeting of gastronomy, architecture and design, brought to life through an immersive guest experience.

PR Strategy | Event Concept & Production | Guest Curation | Talent Management | Experiential PR

Photography: @christoph.philadelphia

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Quand deux univers se rencontrent, une même passion les réunit.

Retour en images sur notre dîner à quatre mains du 20 octobre, une soirée d’exception où Tom Meyer et Alex Dilling, Chef doublement étoilé du Café Royal à Londres, ont fait dialoguer leurs inspirations autour des produits et des saveurs de l’automne.

Derrière cette rencontre gastronomique, il y avait bien plus que deux Chefs. Il y avait des équipes réunies autour d’une même ambition, des gestes qui se répondent, des savoir-faire qui s’accordent. De la cuisine à la pâtisserie, de la sommellerie au service en salle, chacun a apporté sa sensibilité pour donner vie à cette soirée.

Au fil des sept temps, les créations se sont succédé, racontant chacune à leur manière cette rencontre entre deux visions de la gastronomie.

Une soirée portée par le talent de deux Chefs, mais rendue possible par la passion de toutes nos équipes.

Merci à Alex Dilling, à Tom Meyer et à l’ensemble de nos équipes pour cette belle rencontre, ainsi qu’à nos hôtes pour avoir partagé ce moment avec nous.

When two culinary worlds meet, one shared passion brings them together.

A look back at our four-hands dinner on October 20, an exceptional evening where Tom Meyer and Alex Dilling, the two-Michelin-starred Chef of Café Royal in London, brought their inspirations together through the finest ingredients and flavours of autumn.

Behind this gastronomic encounter were far more than two Chefs. There were teams united by the same ambition, gestures working in harmony and expertise coming together. From the kitchen and pastry team to sommellerie and front-of-house service, everyone brought their own sensitivity and dedication to the evening.

Across seven courses, each creation told its own part of the story, reflecting the meeting of two distinct culinary visions.

An evening shaped by the talent of two Chefs, and brought to life by the passion of all our teams.

Our sincere thanks to Alex Dilling, Tom Meyer and all our teams for this wonderful collaboration, and to our guests for sharing this special evening with us.

#lachevredor #alexdilling #gastronomie #luxuryhotel

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07.09.2026
Exmoor caviar 8 hands dinner at Miele

A very interesting event as it was both my first 8 hands dinner (I have only done 4 hands before), and also my first fine dining experience in a shop as it was hosted in the Miele showroom. Overall it was a delightful dinner and excellent value when you account for the chefs, the paired wines and the copious amounts of caviar. I had an amazing time and look forward to the next event.

Menu:

Red Sicilian prawn tartar with Oscietra caviar
Pierre Minotti of The Orrery
(I have had this canapé at The Orrery a few times now. It was excellent as ever, but the addition of caviar really made it that bit better, my second favourite of the four canapés)

Laverbread tart, coconut crab and AngloThai caviar
John Chantarasak of AngloThai (1 star)
(I have had John’s signature coconut crab before. The full version served at AngloThai with the ash cracker is fantastic and is a top tier caviar supplement course)

36 month Comté, black truffle and Cornish salted Baerii caviar
Harry Kirkpatrick of Trinity (1 star)

Smoked pig head Rillette, oyster emulsion, Kaluga hybrid caviar
Alex Dilling
(Easily my number 1 canapé, both beautiful to look and and fantastic to eat)

Smoked sturgeon royale, vin jaune, razor clams and AD selection Kaluga caviar
Alex Dilling of Alex Dilling at Hotel Café Royal (2 star)
(My favourite dish of the event but I am biased as I love both razor clams and vin jaune sauce. Alex previously gained a star for Caviar Russe in New York. His expertise with caviar really shone tonight)

Hat Yai sweetbread, tamarind and smoked caviar
John Chantarasak
(An incredibly crispy and delicious sweetbread. Of the 4 chefs I thought John’s dishes were the least suited to caviar. Not because they weren’t good, but purely because his Thai cooking has so much flavour already it isn't necessarily the best caviar vehicle)
Turbot, oyster and imperial Beluga caviar
Pierre Minotti
(Best sauce of the night)

Chateaubriand, morel, smoked bone marrow and imperial Oscietra caviar.
Harry Kirkpatrick
(A huge mound of caviar to season the beef, what more can you ask for. A great end to the meal)

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Martin Williams put his home on the line to build M. He tells us what that pressure taught him, and how it shaped the way he led Gaucho through Covid.

We also talk about reopening Quaglino’s, looking after the Conran legacy and making every guest feel properly welcomed.

A candid conversation with the CEO of The Evolv Collection, plus a fictional Saturday night of Under Pressure cards for him to deal with.

Episode 21 of No Reservation with Antoine Melon and Gideon Lask. Listen on Spotify.

@martinwilliams32
@jeremyrbking
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@angelacooking
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@craigj2106
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@robbiewilliams
@borisjohnsonuk
@m_restaurants
@gauchogroup
@quaglinos
@bluebird.chelsea.uk
@coqdargent
@sartoriarestaurant
@orreryrestaurant
@angler_restaurant
@chophouseandtavern
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@actionagainsthungeruk
@only_a_pavement_away
@cureleukaemia

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𝑻𝒉𝒆 𝒃𝒆𝒔𝒕 𝒕𝒉𝒊𝒏𝒈 𝒂𝒃𝒐𝒖𝒕 𝒑𝒂𝒓𝒂𝒅𝒊𝒔𝒆? 𝑨𝒏 𝒆𝒙𝒕𝒓𝒂 𝒅𝒂𝒚 𝒕𝒐 𝒆𝒏𝒋𝒐𝒚 𝒊𝒕. 🌴 One more slow morning overlooking the Caribbean. One more afternoon by the pool. One more sunset that turns into a long, unhurried evening.

At @roundhillresort , autumn comes with a little gift: stay four nights and enjoy the fourth night complimentary, whether you choose a room, suite or private villa.

And for families, paradise gets even sweeter. Book a five- or six-bedroom villa and enjoy complimentary stays and dining for children, plus in-villa babysitting hours so parents can steal a little time for themselves. Think private pools, beautiful spaces to come together and every detail thoughtfully taken care of.

🥂 And here’s another reason to linger…

From 25–28 November, Round Hill welcomes two-MICHELIN-starred Chef Alex Dilling for an intimate Thanksgiving culinary residency — bringing something truly special to the Caribbean table.

More time together. More moments to remember. And one extra day to make them happen.

#GMSelection #RoundHillResort #Jamaica #CaribbeanEscape #LuxuryTravel

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An extraordinary culinary journey by two-Michelin-starred chef Alex Dilling (@adills1), experienced within the raw textures and historic architecture of Gaggenau London. Ahead of the official grand opening, guests gathered to discover how gastronomic mastery interacts directly with the space and its tactile materiality.

An evening celebrating artisanal discipline, engineering precision, and the sensory harmony between fine cuisine and physical design.

Videography: @weareoneldn

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Summer dishes from Alex Dilling at Hotel Café Royal. How i miss you already. Shot for @adills1 @alexdillingcaferoyal.

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An evening to remember.

We love championing excellent suppliers, and recently brought our client @miele together with one of our most trusted partners @exmoorcaviar for a night to celebrate extraordinary culinary talent.

The Miele Experience Centre at Wigmore Street was transformed to host an Eight-Hands Caviar Dinner: four chefs, nine varieties of caviar, and nine exquisite dishes:

Alex Dilling, Alex Dilling at Hotel Café Royal
John Chantarasak, AngloThai
Pierre Minotti, Orrery by Pierre Minotti
Harry Kirkpatrick, Trinity, Clapham

Epic collaborations like these are why we love doing what we do. Thank you to @miele, @exmoorcaviar and all our chefs for an evening we won’t soon forget.

📸: by the wonderful @justindesouza.photo

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Getting creative with @parmahamuk after an incredibly inspiring fine dining menu created by @adills1 @alexdillingcaferoyal. Here’s my take based on what I had in the fridge/larder/garden: a treviso leaf providing bitterness & colour; sweet, nutty @parmahamuk rolled around a proper grissini - great crunch - all enhanced by the salty complexity @conservas_pujado_solano Cantabrian anchovy & topped with a fresh sage leaf, then quickly sautéed. Delicious if lacking finesse. Similarly punchy, treviso sautéed with slivers of Parma ham plus a few chopped anchovies served with @moenandsons Italian pork & fennel sausages& sweet potato mash. And managed to enjoy lunch in the garden, is this the last time? #parmahamuk #anchovies #sundaylunch #alexdilling #

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So what makes Prosciutto di Parma so special?
I was invited to the five-star @hotelcaferoyal for a very special dinner hosted by Matteo Cavalli of the Prosciutto di Parma Consortium, with a menu created by two-Michelin-star chef Alex Dilling. Prosciutto di Parma in every course, and yes, I mean every course, even dessert! Swipe to the end of this post to see it 🎉 @alexdillingcaferoyal @parmahamuk

Okok but what about the Prosciuttoooo ???
It’s made only in a defined area of the province of 📍Parma, in Emilia-Romagna🇮🇹, and protected by EU PDO status. That means every stage of production follows a strict specification, inside that area.

There are only two ingredients: Italian pork and sea salt. No preservatives, no additives. The legs are cured for a minimum of 14 months, and the dry air of the Parma hills does the rest. That’s where the delicate, sweet character comes from.

The Consorzio del Prosciutto di Parma was founded in 1963 and today represents 124 producers.

How to spot the real thing 👀
ℹ️On a whole leg: look for the five-point Ducal Crown with “PARMA” inside it, fire-branded on the rind
ℹ️On a pre-sliced pack: look for the gold crown inside a black or transparent triangle in the top left corner of the packaging

If it doesn’t have the crown, it’s not Prosciutto di Parma.

Want to try it yourself? Until 28 November, the bar at Alex Dilling is serving an Aperitivo with Prosciutto di Parma: a drink and three canapés for £20, every evening from 6pm to 10pm. A two-Michelin-star kitchen for £20? Yes, please! Booking link in my stories, and book early because dates are filling up.🤗

Cheers 🍷🎉🎉

#prosciutto #parma #italianwine #finedine #winepairings

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Wow! What an exquisite, highly creative and ultra special evening celebrating @parmahamuk at @alexdillingcaferoyal ❤️Ad

And a real treat to experience @adills1’s cooking. 👌

This dinner was a masterclass in finesse, showing his full two-star @michelinguide prowess. Prosciutto di Parma PDO was woven through every course, sometimes bold, sometimes subtle, always beautifully judged.

My standout? His signature hunter’s chicken, now instantly recognisable, reimagined with Prosciutto di Parma. The Landes chicken arrived burnished and jewel-like, finished with a glossy sauce Albufera. Pure elegance on a plate 😍

Dishes
🍽 Gunma Beet Tartare, Prosciutto di Parma PDO Consommé & Ginger
🍽 Chou Farci, Wild Mushrooms, Prosciutto di Parma PDO & Black Truffle
🍽 Hunter’s Chicken, Prosciutto di Parma PDO, Pomme Purée & Sauce Albufera
🍽 Solliès Fig, Olive Oil Ice Cream, Brown Butter Financier & Tawny Port
🍽 Petits Fours

Thank you for having me, such a memorable night!

#ProsciuttodiParma #ParmaHam #AlexDilling #HotelCafeRoyal #michelinguide @hotelcaferoyal @michelinguide

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