Words: Fiona Sims
Michelin-starred British chef and restaurateur Jason Atherton is synonymous with culinary excellence and innovation. His critically acclaimed restaurants span the globe, and since 2018 he has run King’s Social House, the exciting restaurant, bar and dining concept at Badrutt’s Palace.
From his early days to becoming a globally renowned chef and restaurateur, his ability to elevate the simplest of ingredients into extraordinary cuisine has impressed, earning him a place at the forefront of modern fine dining. “My love for cooking started early, helping my mum in the kitchen at our guest house, and I was profoundly influenced by culinary giants like Marco Pierre White and Pierre Koffman, who shaped my early career and cooking philosophy,” says Atherton.
His latest, much hailed opening is Sael in London, a homage to British heritage. Shining a spotlight on British cuisine is something Atherton is clearly good at – not least at King’s Social House. “We’re serving up the most incredible British bistro food here – taking those comfort dishes we all love and elevating them with Michelin-star flair,” he explains.
A lot of it is down to the fantastic ingredients sourced in Switzerland. “We use quality local, sustainable suppliers, such as mountain cheeses from alpine producers,” he explains. “We respect their natural flavours, and then we innovate, creating dishes that work for everyone, whether they’re meat lovers, vegetarians or have specific dietary requirements. And we waste nothing, turning every ingredient into something delicious.”
That innovation includes dishes such as tartare of scallop and seabass with green apple and oroshi sauce, and braised beef in red wine and port, horseradish mash, beef fat, carrot and onion bread crumb. Atherton’s signature dishes include a delicious Greek ‘Mykonos Social style’ salad with feta cheese, tomatoes and capers and a flame-toasted baked Alaska, prepared before your eyes at the table.
Dance and dine
There are several new dishes guests can look forward to this upcoming season. “We’re bringing some absolute game-changers to King’s Social House – Mary’s Smash Burger, which Bloomberg crowned the number one smash burger in London, and our decadent classic Wagyu beef hotdog, lavishly topped with Swiss alpine cheese and truffle,” he enthuses.
Fabulous food, tick. What about the atmosphere? How does Atherton want guests to feel when they come to King’s Social House, which also houses Switzerland’s oldest nightclub. “I want guests to step through our doors and instantly be transported back to the glamorous, carefree world of the 1950s and 60s, leaving their contemporary worries behind and immersing themselves in pure, nostalgic elegance,” says Atherton. “King’s Social House is also the only restaurant where you can dine and then seamlessly transition into a party that keeps going until 6am, blending world-class dining with an unparalleled nightlife experience.”
So, what continues to drive Atherton, in both business and cooking? “My ethos is to do better tomorrow than you did today,” he adds. “If you can do that every day you can’t help but succeed. Every single day in the kitchen, I push myself and my team to elevate our craft – whether it’s refining a sauce, sourcing a better ingredient or creating a more seamless dining experience – always striving to be just a little bit better than we were yesterday.”
He is thrilled to have his restaurant in such a renowned hotel and in St. Moritz, a town he loves for its beauty and vibrancy. “It’s hard not to be attracted to this place, which is arguably the world’s most spectacular ski resort,” he says. “And what do you think I like to do with my time off? Ski, of course. I love that first run I do with my wife. After, we sit and chat over a hot chocolate bought from a hut at the bottom of the mountain – utter bliss,” he grins.
To book a table at King’s Social House, please contact the concierge team or visit badruttspalace.com/restaurants
