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A narrow lane off Smithfield Market leads to a period townhouse that John Betjeman once called home, now a snug, convivial restaurant run jointly by a chef and two wine merchants, which tells you something about where the priorities lie. The cooking is pared-back and ingredient-led, the kind that trusts good produce to do the talking. The wine list is long and genuinely interesting, as you'd expect when the people pouring it sell the stuff for a living.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Dorset crab
“The cooking is pared-back and ingredient-led, with fine produce like Dorset crab and Somerset lamb given the space to shine.”
Michelin Guide -
Somerset lamb
“The cooking is pared-back and ingredient-led, with fine produce like Dorset crab and Somerset lamb given the space to shine.”
Michelin Guide
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The neighbors closest first
- Restaurant St. Barts Modern British Eat · 90
- Old Red Cow Beer Bar Drink · 64
- Ibai Basque Barbecue Eat · 80
- Bird of Smithfield Drink · 57
- Space Talk Drink · 65
- Brutto Italian Eat · 74
- St. John Traditional British Eat · 92
- Strip Bar and Steak Steakhouse Drink · 57
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