Restaurants / 8 mins read
October 4, 2018
Worlds away from al fresco dining, salads, and reliable raw ingredients, meal times in Britain have traditionally involved roasting, stewing, or battering ingredients out of necessity. Until relatively recently, the British appetite has been for comfort foods much more than the minimalist assemblies of fresh ingredients popular on the European continent. Over the past decade, the food and restaurant industries not just in London but also in the country as a whole have matured exponentially. But even as skeptics are at last convinced that it’s possible to eat well in Britain, some will argue that its cuisine is defined by things borrowed or imported. While it’s undoubtedly true that the tremendously diverse offerings in London make it a great place to eat.
The famous dishes include: roast beef, roast meat, cottage pie, Lancashire hot pot, bangers and mash, Cumberland sausage, Yorkshire pudding, fish and chips, shepherds’ pie, bubble and squeak, black pudding, toad in the hole, ploughman’s lunch, Gammon steak with egg, English breakfast, bacon-roly-polly…..
The Barbary: is situated in the iconic Neal’s Yard in Covent Garden. The restaurant takes inspiration from the Barbary Coast, identified by 16th century Europeans as the area settled by the Berbers in the Atlas Mountains (Morocco, Algeria, Tunisia and Libya), the Barbary Coast was infamous for pirates and (until the beginning of the 20th century) the Barbary Lion. It tells a story of trade, travel and culture – people voyaging along the coast, collecting and sharing ingredients and recipes, gathering influences from areas visited and thus enriching their own culture and heritage.
The Barbary menu reflects the countries from the Atlantic Coast through to the Mediterranean Sea leading to Israel. All these countries have rich culinary traditions, exotic products, flavoursome spices and cooking techniques passed down through generations. This culinary heritage is about seasonality – food available at that moment from that piece of land, cooked in the most pure way, with fire, whether it was grilling on coals or baking in ancient clay ovens in the middle of the village. That is the basis of the Barbary: some history, a little bit of romance and a Kitchen Bar.
The Barbary is now in its third year, and in September it was honored to be announced as Time Out’s number one restaurant in London for the second year running.
Gordon Ramsay restaurants: The Gordon Ramsay Group comprises of the restaurant business of acclaimed chef, restaurateur, TV personality and author Gordon Ramsay. Ramsay began his kitchen career in London and has built a restaurant empire across the UK capital. It employs more than 700 people in London where it has a collection of 15 restaurants. The Group has a total of 35 restaurants globally with international restaurants spanning the globe in Europe, The Middle East, Asia and the United States.
Gordon Ramsay Restaurants and Bars specialize in unique experiences that take you on a journey of culinary discovery. From chef and cocktail masterclasses to afternoon tea, unique tasting menus and private dining escapades, the restaurants and bars offer a range of bookable experiences and gift vouchers.
Social Eating House : Opened by Michelin-starred chef Jason Atherton and Chef Patron Paul Hood, Social Eating House has an experienced and knowledgeable team on hand to deliver a memorable Michelin experience. Paul moved across from sister restaurant, Pollen Street Social, to head up the kitchen here and continues to develop dishes closely with Jason, creating his own diverse and contemporary bistro menu that highlights his personal style of cooking as honed over their last six years of working together.
The simple yet carefully created dishes are complimented by relaxed and attentive service in a comfortable, humble setting. Awarded a Michelin star in 2013, Social Eating House is split across three levels, with The Blind Pig cocktail bar on the first floor, the restaurant on the ground floor and an exclusive chef’s counter dining space in the kitchen.
The ground-floor restaurant has exposed brick walls, traditional white-washed copper ceilings and weathered leather banquette seats. The Blind Pig, has a similar vintage twist with an antique mirrored ceiling.
Barrafina: is an authentic Spanish tapas bar owned and operated by restaurateurs Sam & Eddie Hart.
There are three Barrafinas in London; the original site is on Soho’s Dean Street, the other two are on Adelaide Street and Drury Lane in Covent Garden. Each restaurant has an open kitchen, a beautiful marble-topped bar where guests can sit and watch the chefs at work and stylish red leather stools. The a la carte menus comprise authentic regional dishes from around Spain and there is also a daily changing specials menu unique to each restaurant. The succinct wine list features the finest Spanish sherries, Cavas and wines.
They take bookings for groups of 8 to 32 in their private dining space at Adelaide Street and 8 to 28 people at Drury Lane.
Dinner by Heston Blumenthal: Began in the late 90’s with Heston Blumenthal’s fascination with historic gastronomy. Dedicated to the modern day discovery and evolution of dining he realised that the excitement and obsession with food is no new modern day phenomena. Together with Ashley Palmer-Watts the two chefs created a menu that takes those discoveries and fascinations of history into a new and evolving modern dining experience.
The restaurant interior has been conceived as a subtle, elegant portrait – contemporary and innovative, yet mindful of tradition. The dining room features floor-to-ceiling glass walls, giving diners a view of the kitchen and its unique pulley system. Modelled after a version used by the royal court, the pulleys rotate the spit on an open-fire. The ivory-painted walls are decorated with custom-made porcelain wall sconces in the shape of antique jelly moulds and of course the uninterrupted views of Hyde Park brings the connection to history full circle.
For a behind the scenes dining experience, the Chef’s Table offers an intimate insight into the energy and activity of the kitchen. Accommodating four to six guests, a bespoke menu, created by Chef Director Ashley Palmer-Watts, will be served direct to your table by the chef. Your own dedicated sommelier will be on hand throughout the meal to advise on wine pairings.
The menu offers modern dishes, inspired by historic British gastronomy. The A La Carte menu is available throughout lunch and dinner with an additional set lunch menu offered Monday to Friday excluding Public holidays.