The hotel and Blumenthal are working with the internationally renowned designer, Adam Tihany, to create the restaurant interior. Inspired by historical British style references and Blumenthal's novel approach to cuisine, Tihany plans to highlight traditional materials such as wood, leather and iron, found in the historical roots of British style, using them in contemporary ways to reinforce Blumenthal's revival and modernisation of traditional British recipes. Seating 140 guests, the new restaurant will serve lunch, dinner and afternoon tea. The kitchen will be headed by Ashley Palmer Watts who has worked with Blumenthal at The Fat Duck for nine years in the capacity of group executive chef. Blumenthal commented on his exciting new venture: "I am thrilled at the prospect of opening a restaurant in such a central London location. I have great respect for the Mandarin Oriental brand and working in partnership with the hotel group is a natural step and one which offers an exciting opportunity." David Nicholls, corporate director of food & beverage of Mandarin Oriental Hotel Group, added: "We are delighted to partner with The Fat Duck Group on this very exciting new venture. A longtime friend of Heston's, I have always shared his enthusiasm for English recipes and have enjoyed working with him to help develop talented British chefs through the Roux Scholarship programme." Mandarin Oriental now operates, or has under development, 41 hotels representing over 10,000 rooms in 25 countries, with 17 hotels in Asia, 14 in The Americas and 10 in Europe and North Africa. In addition, the Group operates, or has under development, 13 Residences at Mandarin Oriental, connected to the Group's properties.