Meet the chef: Claude Bosi of Brooklands and Josephine
The accoladed French chef will go down in history for his Michelin-starred work
Some chefs have a knack for winning Michelin stars – and Claude Bosi proved he hadn’t lost his starry touch when his Brooklands restaurant, occupying the top floor of The Peninsula, was awarded not one, but two, Michelin stars just five months after opening in 2023. Brooklands will go down in history as the fastest UK restaurant to earn such an award but, of course, Bosi is no stranger to breaking records – or being awarded two Michelin stars in one fell swoop.
Born in Lyon, Bosi honed his French savoir faire at some of Paris’ most storied establishments before transferring his gallic touch to the UK, launching his debut restaurant, Hibiscus, in the Shropshire market town of Ludlow in 1999. It may not have been the most obvious locale to launch a fine dining restaurant but that didn’t stop Bosi being awarded the double starry accolade within five years.
That said, the capital eventually came calling and Bosi made the decision to transfer Hibiscus to Mayfair in 2006. Yet, while it retained its stars and critical acclaim, the economics of the capital were such that, after a decade in London, Bosi closed Hibiscus – and it would be another ten years before the lauded chef moved into Bibendum at the Michelin House in South Kensington. And you guessed it: just seven months later, this Bosi establishment also garnered two Michelin stars.
Bibendum made headlines earlier this year when it announced its shock closure, with the team “unable to reach a resolution with our partners and landlords”. Luckily for Londoners, there remain two establishments at which to taste Bosi’s signature French menus, whether that’s fine dining fare at his first hotel partnership at The Peninsula, or at his Josephine outposts in Marylebone and Chelsea.
The former, inspired by Brooklands racetrack and boasting unrivalled views over London’s skyline, showcases British ingredients and traditional French techniques in a selection of tasting and a la carte menus. Now one of London’s most coveted dining experiences, with a menu that takes guests on a gastronomic journey across the British Isles, highlights include Cornish crab with shiso and black truffle, Oxfordshire venison with juniper and a unique combination of Scottish cèpe, banana and crème fraîche for dessert.
Brooklands
Josephine
A year after launching Brooklands, Bosi and his wife Lucy returned to his roots with Josephine: a bouchon-style bistro named in homage to Bosi’s grandmother. Serving authentic Lyonnaise dishes, book here for laidback plates of Saint-Félicien cheese soufflé, French rabbit with mustard and tarragon sauce, and veal sweetbread in a morel mushroom sauce. On the drinks menu, the unique metre wine system allows guests to only pay for what they drink, encouraging them to try something new from France’s best vineyards.
It’s been a big year for Bosi – but he shows no signs of slowing down. We sit down with the chef to discuss his Michelin-starred streak, his favourite London restaurant and why he can’t choose his favourite dish.
Growing up in a family that owned a restaurant was an amazing experience, filled with great food and hard work. I was always surrounded by a busy atmosphere, and I loved it. I remember spending time in the kitchen during lunch breaks from school, observing and helping out. It wasn’t until my teenage years that I truly recognised my passion for cooking and decided to pursue it professionally.
One of my earliest food memories is my mum, her sister, and my grandmother making jars of tomatoes for the winter and then cooking big family lunches together. It was a simple, yet magical, experience.
My early career included several prestigious restaurants in France, including my apprenticeship at Léon de Lyon and opportunities to work with renowned chefs like Alain Ducasse and Alain Passard.
At Hibiscus, which was a countryside restaurant at first, I learned to look after my guests and never take them for granted.
Bosi at the Brooklands Museum
At Josephine, I draw inspiration from classic French cuisine with a contemporary twist, focusing on seasonal ingredients. Brooklands, on the other hand, embraces the best of British produce through traditional French techniques while maintaining a modern flair.
Running a two Michelin star restaurant is demanding but very satisfying. It requires dedication, creativity, and exceptional consistency. My advice for aspiring chefs is to never stop learning and to stay true to your culinary vision while always striving for perfection.
I have immense respect for restaurants like Core by Clare Smyth and The Ledbury by Brett Graham. The attention to detail, the creativity in the dishes, and the overall dining experience are exceptional. It’s a place where you can truly appreciate the artistry of cooking.
I’m impressed by what Jason Atherton has done with Row on 5. It’s amazing how he has completely changed his approach to fine dining and created something that is true to himself. I have a lot of respect for the risks he has taken.
Brooklands
I always say I don’t really have a favourite; it’s a bit like choosing one of my children! Even if I had to pick one, I wouldn’t say it because they’re all amazing in their own right.
Visit peninsula.com and josephinebistro.com
