Best British in Mayfair

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Langoustine À La Nage

Universally cited as a masterpiece; huge, sweet crustaceans served in a rich, buttery sauce with bronze fennel.

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Black Truffle Buckwheat Crumpets

Described as 'unusual and lovely,' these starters are topped with 'curly slivers of truffle' and represent a defining signature of the restaurant's new identity.

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Welsh Rarebit Crumpet

Described as 'heavenly,' 'light, fluffy and zingy' with the tang of good cheese and plenty of Worcestershire sauce.

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Roe Venison en Croute

Acclaimed as "simply the best venison dish" a critic has ever had, it features "huge chunks of stunningly good, ruby-red roe" paired with pickled red cabbage and a "wonderful" cep sauce.

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Cornish Crab Salad

Retained for its consistent praise; described by critics as a quintessential Adam Byatt dish that is nicely presented with fresh, shell-free white and brown meat and cucumber.

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Cured Cornish Mackerel

Acclaimed as the 'dish of the meal' by critics; it features a superbly balanced spiced nage consommé with lemongrass and lime, delivering 'cheek-tingling umami intensity'.

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Chicken and Ham Pie

Regarded by critics as a 'flash of inspired cooking' that features fantastic pastry and a lavish, well-executed filling.