The Colony Grill Room Cobb Salad

The Colony Grill Room Cobb Salad

A classic, Cobb Salad is one of the highlights when dining at the exquisite Colony Grill Room in Mayfair, London. Head Chef, Ben Boeynaems, has kindly opened his recipe book to Plate & Place so we can replicate this simple, yet stunning dish.

The Colony Grill Room is one of London’s most prized dining destinations with a relaxed, yet sophisticated New York-style grill menu. It’s the kind of place you can while away many a happy hour, indulging in a perfectly cooked steak while sipping on an ice-cold Martini – this is proper old-school glamour done right.

When it comes to the classics, no dinner choice is complete without the inclusion of the magnificent Cobb Salad. For this particular recipe, Chef Ben suggests using leftover roast chicken and advises a mixture of Cos and Iceberg lettuce as it gives the most wonderful balance of crunch and flavour.

We have tried many a Cobb salad over the years, and we can say with confidence that The Colony Grill Room is the ultimate venue for this go-to dish. If only all salads tasted this good!

Recipe for The Colony Grill Room Cobb Salad

Recipe for The Colony Grill Room Cobb Salad

Serves 2


Salad Ingredients

  • 100g Diced 24 month Comte
  • 100g Peeled, diced and seasoned cucumber
  • 100g Diced cooked roast organic chicken
  • 100g Ripe Cherry tomatoes Halved
  • 100g Diced cooked Maple Cured Bacon
  • 100g Diced Avocado
  • 100g Finely sliced Cos Lettuce
  • 100g Finely sliced Iceberg


  • 50g White Wine Vinegar
  • 25g Dijon Mustard
  • 5g Miso Paste
  • 100g Extra Virgin Grapeseed oil
  • 50g Olive oil
  • 5g Malden Salt
  • Black Pepper

To Finish

  • 2 Free Range Eggs
  • 50g Seed Mix (sunflower, pumpkin, chia and flax)


First make the vinaigrette, combining the mustard, miso and vinegar in a mixing bowl, then slowly whisk in the oils till emulsified and season with salt and black pepper.

To prepare the boiled eggs, place the eggs in a pan of cold water that covers by 1 inch. Bring to the boil and turn off the heat, cover with a plate and set a 6 minute timer, remove from the water and peel to achieve a boiled egg with a jammy centre and perfectly cooked white.

Place all the salad ingredients in a bowl, add as much vinaigrette as you desire, and gently mix.

Serve the salad between two plates, top with the boiled egg and sprinkle the seed mix.

Make sure to visit The Colony Grill Room for an unforgettable dining experience.

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