BROOKLYN PELTZ BECKHAM AND MICHEL ROUX SPICE UP THE LANGHAM’S DINING LEGACY
Cooking enthusiast, and chef extraordinaire launch fiery new culinary offerings celebrating luxury hospitality at its tastiest
Langham Hospitality Group has engaged two new Langham Luminaries for its global Your Story. Our Legacy campaign, a personality-driven series commemorating the defining role cultural pioneers have played in shaping The Langham Hotels and Resorts (“The Langham”). The latest chapter features famed food creator Brooklyn Peltz Beckham and highly acclaimed chef (and longtime adviser to The Langham) Michel Roux Jr. Together, the gastronomes present two distinctive expressions of culinary passion that are fittingly framed under the Great Taste. Our Legacy banner adopted for the latest phase of the program.
As a perk of the partnership, Peltz Beckham’s artisanal hot sauce, Cloud23, has been added to select dishes and menus at The Langham, London and the brand’s US hotels in New York, Chicago, Boston and Pasadena. The limited time offer runs through January 2, 2026.
“Cloud23 is a deeply personal passion project of mine, so having the opportunity to showcase its flavors at some of The Langham’s most iconic hotels – places that have always felt like a second home to me – has been a profound privilege,” Peltz Beckham said. “Likewise, collaborating with Michel Roux on this project has been a tremendous honor; his culinary journey is one I’ve long admired.”
“The Langham’s hotels have always dedicated themselves to creating innovative dining experiences that connect with people,” Chef Roux said. “With his hot sauce, Brooklyn has shown how even a condiment can invigorate a dish and create an entirely new sensory journey. It’s been a genuine pleasure getting to know him and his vision, and I look forward to seeing how our guests respond to his menu additions.”
Reservations can now be made to experience the new menu offerings, which include:
- A new gammon, egg and chips dish at The Wigmore in The Langham, London, created by Michel Roux using Cloud23’s Sweet Jalapeño sauce.
- A carnitas sliders special at The Tap Room, in The Langham, Huntington, Pasadena, featuring Cloud23’s Sweet Jalapeño sauce.
- The option to add Cloud23’s Hot Habanero sauce to in-room dining and Club Lounge dishes at all five participating hotels.
Commenting on the initiative, Langham Hospitality Group Chief Executive Officer Bob van den Oord said: “For 160 years, The Langham has welcomed individuals who shape culture through creativity and conviction. Those traits are clearly evident in Brooklyn and Michel, who despite their markedly different journeys share a deep belief in the power of food to inspire, comfort and connect.”
Launched in January 2025, the Your Story. Our Legacy campaign showcases icons and emerging talents whose life journeys reflect the many that have shaped the identity of The Langham over its 160-year history. Previous editions of the program have featured champion athletes Cheung Ka-long and Wang Shun; Oscar de la Renta creative director duo Laura Kim and Fernando J. Garcia; and architecture figures Dirk Lohan and Douglas Friedman.
You can find the full recipe for The Wigmore x Cloud 23 “Sweet Jalapeño” Gammon, Egg & “Chips” below:
About the dish
A bold and savoury twist on the British classic, this dish features smoky glazed gammon, sunny-side eggs, crispy shallots, and potato “nests” – all brought together by a fiery-sweet jalapeño glaze.
Serving size
Feeds four
Ingredients
For the Crispy Potato Nests:
- 4 large Chipper’s Choice potatoes
- 500ml vegetable oil
- Fine salt, to season
For the Cloud 23 Sweet Jalapeño Glaze:
- 50ml maple syrup
- 45g Cloud 23 Sweet Jalapeño hot sauce
For the Gammon and Egg”
- 4 half-moon gammon steaks (approx. 227g each)
- 4 free-range eggs (golden yolk preferred)
- 1 bunch spring onions, finely sliced
- 50g crispy shallots
- Cloud 23 Sweet Jalapeño Glaze (prepared above)
Equipment
- Japanese spiralizer
- Deep cooking pot
- Cooking tongs
- Baking tray
- Kitchen towel
- Medium bowl
- Thermometer or kitchen probe
- Kitchen cloth
- Small cooking pot
- Whisk
- Fan oven
- Oven tray
- Non-stick egg frying pan
- Griddle pan
- Pastry or meat brush
- Baking paper
Method
- Make the Crispy Potato Nests
a. Prepare Potatoes:
Wash and peel potatoes. Using a spiralizer on the thickest setting, spiral all potatoes into potato “spaghetti.”
b. Soak and Heat Oil:
Soak potato spirals in iced water for 5–10 minutes to remove excess starch. Meanwhile, heat the oil in a deep pot to 155°C. Line a baking tray with kitchen towel.
c. Dry and Shape:
Drain and dry the potatoes with a kitchen cloth. Wrap a quarter of the spirals around cooking tongs to form a nest.
d. Fry:
Carefully lower the nest into the oil while holding the tongs. After 30 seconds, remove tongs and continue frying until golden (approx. 2 minutes). Drain on kitchen towel and season with fine salt.
e. Repeat:
Repeat process to make 4 nests in total.
2. Prepare the Sweet Jalapeño Glaze
a. b. c. In a small pot over medium heat, reduce maple syrup by one-third.
Whisk in the Cloud 23 Sweet Jalapeño hot sauce until fully combined.
Remove from heat and allow to cool.
3. Cook the Gammon & Egg
a. Preheat Oven:
Preheat fan oven to 200°C. Heat a griddle pan over medium-high.
b. Griddle Gammon:
Griddle gammon steaks, turning 90° halfway through each side to achieve criss-cross grill marks.
Transfer to a baking paper-lined oven tray.
c. Glaze & Roast:
Brush each steak with about 1 tbsp of jalapeño glaze. Roast in oven for 3 minutes.
Remove, brush with remaining glaze, and return to oven for 1–2 minutes until glaze bubbles.
d. Fry the Eggs:
In a non-stick pan, fry eggs sunny-side up to your preferred doneness.
To Serve
- Plate each gammon steak with a fried egg on top.
- Sprinkle with sliced spring onion and crispy shallots.
- Add a crispy potato nest on the side.
- Serve immediately while hot.
Chef’s Tip
For extra heat, serve with a ramekin of Cloud 23 Hot Habanero sauce for dipping the potato nest.
Further information – Langham Hospitality Group