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425:. At Harveys, White had eight chefs under him on average, which was expanded to a team of about 20 at The Restaurant. Five of the chefs moved from Harveys to The Restaurant with him,along with a former Harveys chef and several others who joined from other Michelin starred restaurants from the UK and France. This enabled White to adopt a structure with himself, a head chef, a team of four or five
875:. The same year, Ladenis also won his third star at fellow Rocco Forte hotel based restaurant Chez Nico. The media response at the time was to criticise White over the fact that despite his restaurant serving French cuisine, White had never travelled to France. White had actually travelled through France on trains, for family holidays in Italy with his mother as a child.
661:. The actual roasted chickens ended up being too dry to serve following the process, and so were used for staff lunches or were discarded. These 36 chickens produced enough juice for the sauces to accompany 30 chicken dishes. Similar processes were conducted with lamb shoulders, where they were pressed only for the creation of sauces.
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remaining portions of cheese as the Maître'd was attempting to take the trolley into the dining room for the evening service, the chef threw each cheese in turn against the wall of the kitchen while berating him for not replacing them. Due to the ripeness of the cheese, they remained glued to the wall for the rest of the service.
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White was in the habit of creating new dish concepts late at night, sometimes drawing sketches of the plating directly into the pages of French cookbooks he had picked up during the course of his career, or at other times selecting a protein and writing a long list of potential accompaniments. These
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The cheese course was served by a Maître d'hôtel on a trolley. White's rules dictated that after lunch, the cheese was reviewed to ensure that a sufficient serving was left to present for the dinner seatings. One incident recounted in White's autobiography, was that upon being unsatisfied with the
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In addition to the new location, new touches were made to the service. If a female diner had a handbag, a small side table was placed beside her so that she did not need to place the bag on the floor. Money was not reused; change was only given in new notes and previously unused coins. The kitchen
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After White won his third
Michelin star in 1995, he found a new obsession. While 54 restaurants across Europe had three stars at the time, there was a further rating system used by Michelin called the knives and forks. They were awarded for elements such as ambience and aesthetics, and came in two
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When White retired in
December 1999, he gave back the Michelin stars, but under Robert Reid, The Restaurant won a single star again in the 2001 and 2002 editions of the guide before closing later that year. During the course of The Restaurant's two locations, White sought to develop the techniques
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Four months after moving the restaurant to the Oak Room, the listing for the restaurant was updated in the 1998 Michelin Guide to feature five red knives and forks in addition to three
Michelin stars, the highest possible rating available in the guide. Following the decision to retire, White gave
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A year later, and the Oak Room was named a one
Michelin star restaurant under Reid. In response, he said "Of course, I think we deserve two stars but you have to be seen to go from nothing to one to two. I don't think it's politically correct to be given two stars straight away." It retained the
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in May 2000. MPW Criterion was wound up on 11 September 2001; by which time planning was already underway to close the Oak Room, which took place on 15 February 2002. By this time, there were 15 other kitchen staff, and a further 15 front of house staff. There was some added difficulty for
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after the move to the Oak Room in late 1997. He summarised his visit by saying that "If you are interested in the pursuit of excellence, then a table at the Oak Room is as high as you can go in this country, and close to as high as you can go in the world." He recommended the starters of
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Following the move to the Le MĂ©ridien
Piccadilly Hotel, the menu and wine list were expanded once more. White sought to have a far wider range of wine than at other three Michelin star restaurants; one example given was that while a different restaurant might have four or five bottles of
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while dining with
Michael Caine. Winner found that the hotel's entrance to the restaurant was still under refurbishment, and that the service was sub par with items being dropped by their waiter. Once the food began to arrive, his opinion changed immediately with a dish of
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In the 1994 Michelin Guide for the United
Kingdom and Ireland, The Restaurant retained the two stars transferred from Harveys. White also became the first British chef to win stars at two restaurants, with a Michelin star being awarded to his restaurant Canteen under
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highlighted. The move also saw an expansion to the number of different options served; while
Harveys may have had a handful of main courses, this was increased to around 15 or more at The Restaurant. White's concept for the food was simplified versions of classical
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calculating the redundancy packages for the staff since none of them had written contracts, and were only calculated from the period when the restaurant was owned by the MPW Criterion company; this reduced Reid's total service from nine years to four.
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back his
Michelin stars as of 23 December 1999 and asked not to be featured in the guide any more. In doing so, he praised Michelin's faith in him, saying "Even during my wilder years they ignored press reports and simply judged me on my cooking."
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One of the reasons White sought to leave
Harveys was that the size of the kitchen was insufficient to allow him to expand the range of techniques in the dishes he served. With the move to The Restaurant, he added dishes with techniques such as
700:, "as good a main course as I have ever eaten, and I had the sense to be born to extremely rich parents, who kept me gloriously fed from childhood." He called the desserts "to die for", and stole Caine's dessert to eat in addition to his own.
406:. Following the agreement of Michelin, White left Harveys in July 1993; The Restaurant was opened at the Hyde Park Hotel less than two months later, on 14 September. The interior was decorated with paintings from White's own collection.
643:, such as meat carvings. The other courses and side dishes were carried from the kitchen on silver platters. The idea that this would provide entertainment for all diners, even if they did not order a course with table service.
609:, "To know how to eat well, one must first learn how to wait." These quotes were later spoofed on menus in his other restaurants. Another element featured on The Restaurant menus, were the years of the creation of each dish.
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off-menu, White hand cut them himself and charged the surprised diner ÂŁ25 for the portion. He remarked "For me to cut those chips perfectly took time. They became a cheap portion by the time you calculate my hourly rate".
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in late 1993, and noted the evolution of some dishes and sauces from White's days at Harveys. These included making the pig's trotter dish more "delicate", and only using the white part of the leeks in a pressed leek and
452:, they had four or five times the number of covers for a lunch service than before. White remained determined to gain his third Michelin star, and to achieve this, he sought to emulate and surpass the food and service at
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listed over five pages going back to 1850. By November 1997, the wine cellar was valued at ÂŁ1.5 million, with an average weekly taking on wine alone between ÂŁ25,000 and ÂŁ30,000. The menu was changed to include more
503:
Following White's retirement, the Oak Room continued to operate under Reid, albeit with a new menu where the prices were reduced by between a third to a half. The majority of the staff remained with Reid, with
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Oak Room as the main dining room. He sought a further rating of five red forks and spoons in the guide, to gain the highest possible rating for the restaurant. It gained this award in the following guide.
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was "good but not dumbfounding", while the lobster salad suffered from the lobster being slightly chewy. He called both main courses "the business". They were a saddle of rabbit served with a herb
323:. At the Oak Room, both chickens and lamb were cooked each day just for pressed juices with which to make sauces for other dishes. The Restaurant was critically acclaimed, with critics such as
315:
used in the dishes and expand the range of food on offer. The space used at Harveys was inadequate for his plans, but with the Hyde Park Hotel location he was able to add elements which were
803:, and he's developed on from there. Along with Albert, I think he's one of the finest cooks in the country. Last time, I had a bean and langoustine soup which was sensational, outstanding."
891:
The Restaurant was later seen as the start of a movement in London wherein high-end restaurants were moved into hotels. This was followed in 1999 by Koffman moving La Tante Claire from its
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starter. Meades also noticed that White had "tempered" the sauces served with meat and fish, referring to their previous versions as "assault courses". He praised a new roasted salmon and
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hotel. The Restaurant's location in a hotel was thought at the time to have changed the mantra of not eating in a hotel-based restaurant to one where it was more openly acceptable.
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Further changes were made to the techniques used. Each morning, 36 chickens were roasted for their juices rather than the meat being used on the menu. Each chicken was pressed in a
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The following year, The Restaurant was awarded three Michelin stars. White claimed to have become the youngest chef ever to have won a third star, but this was later disputed by
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in September 1994, he included The Restaurant in third place, saying "The food is exquisite. He's a difficult bastard, but I like him. He came through le Gavroche, through
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colours – the basic black awards and the superior red awards. White wanted his restaurant to be the undisputed best restaurant in the UK, since La Tante Claire, the
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460:. White worked 14/15-hour days for six days a week, expecting similar hours from those chefs under him, with the restaurant only closed on Sundays.
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and two head waiters. In 1998, ownership of the restaurant transferred to MPW Criterion, a holding company created by White which also owned the
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had joined the brigade as head chef under White. He left the following year to open the restaurant Interlude de Chavot, with White's assistance.
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staff were expanded further to around 25, with Robert Reid as the head chef under White. The front of house staff were also expanded to six
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to ensure that all the liquid was expressed. These juices were mixed with those from the roasting trays after they had been deglazed with
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as a template to pursue his third Michelin star. This was awarded in the 1995 Michelin guide. White then moved the restaurant to the
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The Restaurant was the first time White had a kitchen staff organised into traditional brigades such as he had worked in while at
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Roger Pizey. Meades later listed The Restaurant as the second best in the country at the end of 1994, placed only behind
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Oak Room as the main dining room of the restaurant, opening there two weeks later. This had become available after
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476:, closing at the initial location on 16 August 1997. White took the 207 square metres (2,230 sq ft)
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394:. Forte was interested if White could transfer the Michelin stars from Harveys; White was open to this since
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felt restricted in the size of the premises as he sought to challenge for a third star. He was introduced to
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showing that White was "on brilliant form". He called his main course of pot roasted pork accompanied by a
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835:. He called his main course "utterly simple and completely perfect"; it consisted of roast partridge with
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had each only gained four. With these in mind, White moved the restaurant from the Hyde Park Hotel to the
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The chefs were initially surprised at how busy they were at lunchtimes; Harveys had been based next to
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and my ambition has been growing steadily ever since." The dessert menu featured a quote from French
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bought the hotel group, and White was suddenly contracted to a company with a wider range of hotels.
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and teams on fish, meat/sauce, larder and pastry. Each of those sections was then broken down into a
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single Michelin star in the following edition of the guide, prior to the closure of the restaurant.
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confit, which he added were "stupendously good". He referred to the desserts as "red-fruit heaven".
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in addition to The Restaurant. Later that year, The Restaurant was awarded a full three stars in
578:. White also brought dishes from his previous restaurant as well, including his Koffman inspired
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and so the typically slow lunch service was used to give the chefs a break. Now based near
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After meeting with Caine and Forte, White was taken to the grill restaurant at the
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Lander, Nicholas (15 November 1997). "And the Meal for Three Cost ÂŁ13,091.20".
1015:"Exclusive video interview with Marco Pierre White at the 2008 Chef Conference"
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750:
718:, he thought made it the most expensive in London. He said that the starter of
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371:. Forte had begun entering into arrangements with Michelin starred chefs, with
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1436:"Mandarin Oriental Hyde Park: Big smoke? This hotel is a breath of fresh air"
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Green, Emily (27 January 1994). "Little Genius' Comes First with a Third".
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290:, London, on 14 September 1993, after White left his previous restaurant,
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339:, who gave the restaurant a maximum three stars in his restaurant guide.
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and truffle sauce). The menu itself was accompanied by a quote from
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installed as the new head chef, until he left to run the restaurant
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1640:
Meades, Jonathan (31 December 1994). "Restaurants of the Year".
1490:
Lanchester, John (3 October 1993). "Dear Marco The Restaurant".
788:. He gave both restaurants an equal nine stars out of ten. When
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2274:
2105:
1772:"Marco Pierre White: I will never speak to Gordon Ramsay again"
742:
689:
528:
320:
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Floyd, Keith (16 September 1994). "Keith Floyd: My Top Five".
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in the morning, who was told to copy them out for future use.
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Di Giovanni, Janine (16 October 1994). "Marco of Respect?".
1594:
Winner, Michael (19 September 1993). "Worth Waitering For".
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The former location of La Tante Claire was taken on by chef
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dish, calling it "of breathtaking quality", and the work of
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574:. Another popular dish was lobster grilled and served with
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visited the restaurant a couple of days after opening for
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Dishes served included the favourite pigeon, served with
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1686:
Gill, A. A. (21 December 1997). "The Price of Genius".
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1180:
919:, a protege and then rival of White's, where he opened
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Winner, Michael (22 August 1993). "Winner's Dinners".
1050:
1048:
2027:
1309:"Redundancy pay shock for long-serving Oak Room chef"
1205:"Profile: Marco Pierre White – The screaming success"
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wrapped sweetbreads served with braised lettuce and
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962:. michelinguide.com. 3 January 2011. Archived from
3235:Michelin starred restaurants in the United Kingdom
1855:
1203:
1617:Meades, Jonathan (8 January 1994). "Eating Out".
3691:
1857:"Marco Pierre White to retire from the kitchen"
624:
3700:Defunct Michelin-starred restaurants in London
570:, wrapped in cabbage and served with a potato
3220:
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2089:
1980:"The Rise and Rise of the Hotel Restaurant".
1485:
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923:. This too won three Michelin stars in 2001.
2010:The Devil in the Kitchen: The Autobiography
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3674:Category:Restaurants in the United Kingdom
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795:listed his five favourite restaurants for
598:, "At six I wanted to be a cook, at seven
282:, was a restaurant run by chef proprietor
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1089:
546:
408:
398:had previously transferred two stars to
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3632:Restaurant Hywel Jones by Lucknam Park
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2991:Les Saveurs de Jean-Christophe Novelli
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551:The Hyde Park Hotel, now known as the
3679:Category:Michelin-starred restaurants
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847:were "worth the entrance fee alone".
669:
559:concepts would then be handed to his
3730:Defunct French restaurants in London
3242:Current restaurants with three stars
1916:Fingleton, David (23 January 1999).
1854:Garner, Claire (23 September 1999).
1685:
1352:
1332:
988:White, Marco Pierre (30 July 2006).
850:
3320:Former restaurants with three stars
286:. The Restaurant was opened at the
13:
3725:Restaurants disestablished in 2002
3364:Belmond Le Manoir aux Quat'Saisons
3352:Current restaurants with two stars
1891:"London Michelin Star Restaurants"
1391:"5th April 2016 at The Dorchester"
1147:"Eric Chavot: Back in the kitchen"
780:, having recently taken over from
521:
456:'s three Michelin star restaurant
402:when he moved his restaurant from
14:
3741:
3720:2002 disestablishments in England
3509:Current restaurants with one star
3433:Former restaurants with two stars
3338:The Restaurant Marco Pierre White
3128:The Restaurant Marco Pierre White
2971:The Restaurant Marco Pierre White
1893:. Michelin Online. Archived from
1868:from the original on 18 June 2022
1525:Grant, Clare (22 November 1996).
1216:from the original on 18 June 2022
654:and then added a small amount of
335:praising the food served, as did
306:, London, in 1997, taking on the
268:The Restaurant Marco Pierre White
24:The Restaurant Marco Pierre White
3309:
3303:
3297:
2756:Angela Hartnett at The Connaught
2061:
2049:
2037:
1393:. National Restaurateurs' Dinner
1364:Palmer, Mark (1 February 2001).
1090:Jennings, Luke (27 April 1998).
156:
44:
37:
3710:Restaurants established in 1993
3399:Moor Hall Restaurant with Rooms
3250:Alain Ducasse at the Dorchester
2130:Alain Ducasse at The Dorchester
1973:
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1405:
1383:
1335:"British Chef Cooks Up a Storm"
1326:
1307:Walker, Ben (1 February 2002).
1228:
1139:
909:
3705:1993 establishments in England
2165:Bentley's Oyster Bar and Grill
1956:"Giles Coren at Gordon Ramsay"
1918:"The Park and La Tante Claire"
1797:Andy Hayler's Restaurant Guide
1202:Green, Emily (9 August 1997).
1083:
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1007:
981:
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902:
1:
2811:The Chicago Pizza Pie Factory
2625:Scoff & Banter Kensington
2000:
1770:Palmer, Mark (29 July 2006).
1434:Watson, Ines (10 July 2016).
1238:. Le Meridien. Archived from
696:vegetables and potatoes with
607:Jean Anthelme Brillat-Savarin
276:Restaurant Marco Pierre White
2008:White, Marco Pierre (2007).
1333:Levy, Paul (28 April 2000).
809:reviewed the restaurant for
664:
625:Le MĂ©ridien Piccadilly Hotel
616:When a diner ordered potato
474:Le MĂ©ridien Piccadilly Hotel
304:Le MĂ©ridien Piccadilly Hotel
253:Le MĂ©ridien Piccadilly Hotel
7:
3646:The Chester Grosvenor Hotel
3384:Kitchen Table at Bubbledogs
3374:Dinner by Heston Blumenthal
3193:Wild Food from Land and Sea
2856:Gordon Ramsay at Claridge's
2300:Dinner by Heston Blumenthal
1366:"Wish upon a Michelin star"
930:
824:of salmon, and the chicken
553:Mandarin Oriental Hyde Park
433:heading the team, and then
280:Oak Room Marco Pierre White
16:Former restaurant in London
10:
3746:
3592:The Man Behind The Curtain
3465:L'Atelier de Joël Robuchon
2761:L'Atelier de Joël Robuchon
937:List of French restaurants
759:ate at The Restaurant for
413:Marco Pierre White in 2012
400:Le Manoir aux Quat'Saisons
342:
3669:
3508:
3432:
3409:Restaurant Andrew Fairlie
3351:
3318:
3295:
3240:
3177:
3141:
3095:
3029:
2748:
2112:
1527:"ÂŁ25 for Chips and Sauce"
886:
866:Guide to British Eateries
246:
207:
199:
191:
183:
170:
152:
142:
132:
114:
89:
81:
73:
65:
32:
28:
23:
3414:Restaurant Nathan Outlaw
3265:Restaurant Gordon Ramsay
2881:Hindoostane Coffee House
2635:Seashell of Lisson Grove
2590:Restaurant Gordon Ramsay
2360:Gordon Ramsay Plane Food
1793:"Residenz Heinz Winkler"
1092:"Bad Boy in the Kitchen"
942:
921:Restaurant Gordon Ramsay
3369:Claude Bosi at Bibendum
2645:Simpson's-in-the-Strand
1339:The Wall Street Journal
1313:Caterer and Hotelkeeper
1151:Caterer and Hotelkeeper
1019:Caterer and Hotelkeeper
957:"How to Use This Guide"
745:. The other course was
516:
3445:The Capital Restaurant
3379:The Hand & Flowers
2796:The Capital Restaurant
2365:Gourmet Burger Kitchen
2335:The French House, Soho
555:
414:
3577:Le Champignon Sauvage
3495:Tom Aikens restaurant
2931:Mont Blanc Restaurant
2375:Gymkhana (restaurant)
1954:(21 September 2002).
843:and three bronzes by
786:Castle Hotel, Taunton
550:
437:under them. By 1994,
412:
381:Grosvenor House Hotel
3627:Pollen Street Social
3419:Restaurant Sat Bains
3021:Vineet Bhatia London
2946:Pall Mall Restaurant
2861:Grecian Coffee House
2620:Scandinavian Kitchen
2550:Pollen Street Social
2445:Kerbisher & Malt
2195:Bread Street Kitchen
1415:. Galvin Restaurants
1242:on 27 September 2016
231:51.50222°N 0.16000°W
53:The location of the
3255:CORE by Clare Smyth
2966:Pinoli's Restaurant
2956:Pearce & Plenty
2851:Gioconda coffee bar
2450:Kettner's Townhouse
2340:The Fryer's Delight
1984:. 21 October 1994.
1584:, pp. 230–231.
1465:, pp. 130–131.
1370:The Daily Telegraph
994:The Daily Telegraph
893:Royal Hospital Road
227: /
3089:Marco Pierre White
2976:Rhodes Twenty Four
2951:Parsons Restaurant
2806:Cereal Killer Cafe
2781:Bloom's restaurant
2565:Prospect of Whitby
2545:Polish Hearth Club
2460:Langan's Brasserie
2225:Chiltern Firehouse
1897:on 10 October 2011
1153:. 18 February 2013
670:Restaurant critics
556:
415:
404:Summertown, Oxford
365:Rocco Forte Hotels
357:Marco Pierre White
351:at the restaurant
284:Marco Pierre White
236:51.50222; -0.16000
119:Marco Pierre White
3687:
3686:
3612:Peel's Restaurant
3582:Locanda Locatelli
3280:The Waterside Inn
3202:
3201:
3055:
3054:
3037:Chinatown, London
3016:Union Street Café
2786:The Blue Cockatoo
2575:Quilon Restaurant
2485:Locanda Locatelli
2370:Grodzinski Bakery
2345:Galvin at Windows
2170:The Blues Kitchen
2019:978-0-7528-8161-4
2012:. London: Orion.
1938:HighBeam Research
1928:on 8 October 2016
1537:on 8 October 2016
1515:, pp. 21–24.
990:"Marco: my story"
969:on 3 January 2011
851:Restaurant guides
845:Rembrandt Bugatti
837:choucroute garnie
688:with oysters and
446:Wandsworth Common
375:holding stars at
265:
264:
166:
128:
123:
110:
103:
98:
77:14 September 1993
3737:
3522:The Lanesborough
3313:
3307:
3301:
3229:
3222:
3215:
3206:
3205:
3082:
3075:
3068:
3059:
3058:
2886:Hotel Café Royal
2871:Herman ze German
2826:Food for Thought
2515:Nobu Berkeley St
2470:Leon Restaurants
2185:Bombay Brasserie
2135:Angus Steakhouse
2098:
2091:
2084:
2075:
2074:
2066:
2065:
2054:
2053:
2052:
2042:
2041:
2040:
2033:
2023:
1994:
1993:
1977:
1971:
1970:
1968:
1966:
1948:
1942:
1941:
1935:
1933:
1924:. Archived from
1913:
1907:
1906:
1904:
1902:
1887:
1878:
1877:
1875:
1873:
1859:
1851:
1845:
1839:
1833:
1827:
1821:
1815:
1809:
1808:
1806:
1804:
1789:
1783:
1782:
1780:
1778:
1767:
1761:
1755:
1746:
1745:
1729:
1723:
1722:
1706:
1700:
1699:
1688:The Sunday Times
1683:
1677:
1676:
1660:
1654:
1653:
1637:
1631:
1630:
1614:
1608:
1607:
1591:
1585:
1579:
1570:
1569:
1553:
1547:
1546:
1544:
1542:
1533:. Archived from
1522:
1516:
1510:
1504:
1503:
1487:
1478:
1472:
1466:
1460:
1451:
1450:
1448:
1446:
1431:
1425:
1424:
1422:
1420:
1409:
1403:
1402:
1400:
1398:
1387:
1381:
1380:
1378:
1376:
1361:
1350:
1349:
1347:
1345:
1330:
1324:
1323:
1321:
1319:
1304:
1293:
1287:
1281:
1275:
1264:
1258:
1252:
1251:
1249:
1247:
1232:
1226:
1225:
1223:
1221:
1207:
1199:
1190:
1184:
1175:
1169:
1163:
1162:
1160:
1158:
1143:
1137:
1131:
1120:
1114:
1108:
1107:
1105:
1103:
1087:
1081:
1080:
1064:
1058:
1052:
1043:
1037:
1031:
1030:
1028:
1026:
1011:
1005:
1004:
1002:
1000:
985:
979:
978:
976:
974:
968:
961:
953:
924:
913:
812:The Sunday Times
722:of seafood with
704:dined there for
270:, also known as
242:
241:
239:
238:
237:
232:
228:
225:
224:
223:
220:
161:
160:
126:
121:
108:
101:
96:
85:15 February 2002
68:
48:
47:
41:
21:
20:
3745:
3744:
3740:
3739:
3738:
3736:
3735:
3734:
3690:
3689:
3688:
3683:
3665:
3656:The Walnut Tree
3557:The Hind's Head
3504:
3428:
3394:Midsummer House
3347:
3333:La Tante Claire
3314:
3308:
3302:
3293:
3236:
3233:
3203:
3198:
3173:
3137:
3091:
3086:
3056:
3051:
3042:The Cut, London
3025:
3001:La Tante Claire
2891:InSpiral Lounge
2744:
2310:East India Arms
2290:Dell Restaurant
2215:Casa Tua Camden
2108:
2104:Restaurants in
2102:
2072:
2060:
2050:
2048:
2038:
2036:
2028:
2026:
2020:
2003:
1998:
1997:
1979:
1978:
1974:
1964:
1962:
1949:
1945:
1931:
1929:
1914:
1910:
1900:
1898:
1889:
1888:
1881:
1871:
1869:
1862:The Independent
1852:
1848:
1840:
1836:
1828:
1824:
1816:
1812:
1802:
1800:
1791:
1790:
1786:
1776:
1774:
1768:
1764:
1756:
1749:
1730:
1726:
1711:The Independent
1707:
1703:
1684:
1680:
1661:
1657:
1638:
1634:
1615:
1611:
1592:
1588:
1580:
1573:
1558:Financial Times
1554:
1550:
1540:
1538:
1523:
1519:
1511:
1507:
1488:
1481:
1473:
1469:
1461:
1454:
1444:
1442:
1432:
1428:
1418:
1416:
1411:
1410:
1406:
1396:
1394:
1389:
1388:
1384:
1374:
1372:
1362:
1353:
1343:
1341:
1331:
1327:
1317:
1315:
1305:
1296:
1288:
1284:
1276:
1267:
1259:
1255:
1245:
1243:
1234:
1233:
1229:
1219:
1217:
1210:The Independent
1200:
1193:
1185:
1178:
1170:
1166:
1156:
1154:
1145:
1144:
1140:
1132:
1123:
1115:
1111:
1101:
1099:
1088:
1084:
1065:
1061:
1053:
1046:
1038:
1034:
1024:
1022:
1013:
1012:
1008:
998:
996:
986:
982:
972:
970:
966:
959:
955:
954:
950:
945:
933:
928:
927:
914:
910:
905:
889:
853:
757:Jonathan Meades
702:John Lanchester
672:
667:
636:Château d'Yquem
627:
588:PĂ©rigueux sauce
524:
522:Hyde Park Hotel
519:
494:Maître d'hôtels
458:La Tante Claire
454:Pierre Koffmann
392:Hyde Park Hotel
379:within Forte's
347:Having won two
345:
333:Jonathan Meades
300:La Tante Claire
296:Pierre Koffmann
288:Hyde Park Hotel
260:
255:
251:
247:Other locations
235:
233:
229:
226:
221:
218:
216:
214:
213:
192:Postal/ZIP Code
175:
174:Hyde Park Hotel
124:
104:
99:
66:
61:
60:
59:
58:
55:Hyde Park Hotel
51:
50:
49:
17:
12:
11:
5:
3743:
3733:
3732:
3727:
3722:
3717:
3715:1993 in London
3712:
3707:
3702:
3685:
3684:
3682:
3681:
3676:
3670:
3667:
3666:
3664:
3663:
3661:The Whitebrook
3658:
3653:
3648:
3639:
3637:The River Café
3634:
3629:
3624:
3619:
3614:
3609:
3604:
3599:
3594:
3589:
3584:
3579:
3574:
3569:
3564:
3559:
3554:
3552:Hambleton Hall
3549:
3544:
3542:Gravetye Manor
3539:
3537:Elystan Street
3534:
3529:
3524:
3518:
3512:
3510:
3506:
3505:
3503:
3502:
3497:
3492:
3487:
3482:
3477:
3472:
3467:
3462:
3457:
3452:
3447:
3442:
3436:
3434:
3430:
3429:
3427:
3426:
3421:
3416:
3411:
3406:
3401:
3396:
3391:
3389:La Dame de Pic
3386:
3381:
3376:
3371:
3366:
3361:
3355:
3353:
3349:
3348:
3346:
3345:
3340:
3335:
3330:
3324:
3322:
3316:
3315:
3296:
3294:
3292:
3291:
3285:Hélène Darroze
3282:
3277:
3272:
3267:
3262:
3257:
3252:
3246:
3244:
3238:
3237:
3232:
3231:
3224:
3217:
3209:
3200:
3199:
3197:
3196:
3189:
3181:
3179:
3175:
3174:
3172:
3171:
3166:
3161:
3156:
3151:
3145:
3143:
3139:
3138:
3136:
3135:
3130:
3125:
3120:
3115:
3110:
3105:
3099:
3097:
3093:
3092:
3085:
3084:
3077:
3070:
3062:
3053:
3052:
3050:
3049:
3044:
3039:
3033:
3031:
3027:
3026:
3024:
3023:
3018:
3013:
3008:
3003:
2998:
2993:
2988:
2983:
2978:
2973:
2968:
2963:
2958:
2953:
2948:
2943:
2938:
2933:
2928:
2923:
2918:
2913:
2911:Maison Novelli
2908:
2903:
2898:
2893:
2888:
2883:
2878:
2873:
2868:
2863:
2858:
2853:
2848:
2843:
2841:The Gay Hussar
2838:
2833:
2828:
2823:
2818:
2813:
2808:
2803:
2798:
2793:
2788:
2783:
2778:
2773:
2768:
2763:
2758:
2752:
2750:
2746:
2745:
2743:
2742:
2737:
2732:
2727:
2722:
2717:
2712:
2707:
2702:
2697:
2692:
2687:
2682:
2677:
2672:
2667:
2665:Sticks'n'Sushi
2662:
2657:
2652:
2647:
2642:
2637:
2632:
2627:
2622:
2617:
2612:
2607:
2602:
2597:
2595:The River Café
2592:
2587:
2582:
2577:
2572:
2567:
2562:
2557:
2552:
2547:
2542:
2537:
2532:
2527:
2522:
2517:
2512:
2507:
2502:
2497:
2492:
2487:
2482:
2477:
2472:
2467:
2462:
2457:
2452:
2447:
2442:
2437:
2432:
2427:
2422:
2417:
2412:
2410:Humble Chicken
2407:
2402:
2397:
2392:
2390:Hard Rock Cafe
2387:
2382:
2377:
2372:
2367:
2362:
2357:
2352:
2347:
2342:
2337:
2332:
2327:
2325:Evelyn's Table
2322:
2317:
2315:Elystan Street
2312:
2307:
2302:
2297:
2292:
2287:
2282:
2280:D&D London
2277:
2272:
2267:
2262:
2257:
2252:
2247:
2242:
2237:
2232:
2227:
2222:
2217:
2212:
2207:
2202:
2197:
2192:
2187:
2182:
2177:
2175:Bob Bob Ricard
2172:
2167:
2162:
2157:
2152:
2147:
2142:
2137:
2132:
2127:
2122:
2116:
2114:
2110:
2109:
2101:
2100:
2093:
2086:
2078:
2071:
2070:
2058:
2046:
2025:
2024:
2018:
2004:
2002:
1999:
1996:
1995:
1972:
1943:
1908:
1879:
1846:
1844:, p. 261.
1834:
1832:, p. 217.
1822:
1820:, p. 216.
1810:
1799:. 10 June 2014
1784:
1762:
1760:, p. 212.
1747:
1724:
1701:
1678:
1655:
1632:
1609:
1586:
1571:
1548:
1517:
1505:
1479:
1477:, p. 208.
1467:
1452:
1426:
1404:
1382:
1351:
1325:
1294:
1292:, p. 230.
1282:
1280:, p. 229.
1265:
1263:, p. 214.
1253:
1236:"The Oak Room"
1227:
1191:
1189:, p. 228.
1176:
1174:, p. 209.
1164:
1138:
1136:, p. 206.
1121:
1119:, p. 128.
1109:
1096:The New Yorker
1082:
1059:
1057:, p. 205.
1044:
1042:, p. 204.
1032:
1006:
980:
947:
946:
944:
941:
940:
939:
932:
929:
926:
925:
907:
906:
904:
901:
895:location into
888:
885:
852:
849:
828:served with a
790:celebrity chef
675:Michael Winner
671:
668:
666:
663:
626:
623:
582:, served with
576:truffle butter
542:French cuisine
523:
520:
518:
515:
431:chef de partie
363:, chairman of
349:Michelin stars
344:
341:
325:Michael Winner
272:The Restaurant
263:
262:
248:
244:
243:
211:
205:
204:
203:United Kingdom
201:
197:
196:
193:
189:
188:
185:
181:
180:
172:
171:Street address
168:
167:
163:Michelin guide
154:
150:
149:
147:French cuisine
144:
140:
139:
136:
130:
129:
116:
112:
111:
91:
87:
86:
83:
79:
78:
75:
71:
70:
63:
62:
52:
43:
42:
36:
35:
34:
33:
30:
29:
26:
25:
15:
9:
6:
4:
3:
2:
3742:
3731:
3728:
3726:
3723:
3721:
3718:
3716:
3713:
3711:
3708:
3706:
3703:
3701:
3698:
3697:
3695:
3680:
3677:
3675:
3672:
3671:
3668:
3662:
3659:
3657:
3654:
3652:
3649:
3647:
3643:
3640:
3638:
3635:
3633:
3630:
3628:
3625:
3623:
3620:
3618:
3615:
3613:
3610:
3608:
3605:
3603:
3600:
3598:
3595:
3593:
3590:
3588:
3585:
3583:
3580:
3578:
3575:
3573:
3570:
3568:
3565:
3563:
3560:
3558:
3555:
3553:
3550:
3548:
3545:
3543:
3540:
3538:
3535:
3533:
3530:
3528:
3525:
3523:
3519:
3517:
3514:
3513:
3511:
3507:
3501:
3500:Whatley Manor
3498:
3496:
3493:
3491:
3488:
3486:
3483:
3481:
3478:
3476:
3473:
3471:
3468:
3466:
3463:
3461:
3458:
3456:
3453:
3451:
3448:
3446:
3443:
3441:
3438:
3437:
3435:
3431:
3425:
3422:
3420:
3417:
3415:
3412:
3410:
3407:
3405:
3404:The Raby Hunt
3402:
3400:
3397:
3395:
3392:
3390:
3387:
3385:
3382:
3380:
3377:
3375:
3372:
3370:
3367:
3365:
3362:
3360:
3357:
3356:
3354:
3350:
3344:
3341:
3339:
3336:
3334:
3331:
3329:
3326:
3325:
3323:
3321:
3317:
3312:
3306:
3300:
3290:
3289:The Connaught
3286:
3283:
3281:
3278:
3276:
3273:
3271:
3268:
3266:
3263:
3261:
3258:
3256:
3253:
3251:
3248:
3247:
3245:
3243:
3239:
3230:
3225:
3223:
3218:
3216:
3211:
3210:
3207:
3195:
3194:
3190:
3188:
3187:
3183:
3182:
3180:
3176:
3170:
3169:Stephen Terry
3167:
3165:
3164:Gordon Ramsay
3162:
3160:
3157:
3155:
3152:
3150:
3147:
3146:
3144:
3140:
3134:
3131:
3129:
3126:
3124:
3121:
3119:
3116:
3114:
3111:
3109:
3106:
3104:
3101:
3100:
3098:
3094:
3090:
3083:
3078:
3076:
3071:
3069:
3064:
3063:
3060:
3048:
3045:
3043:
3040:
3038:
3035:
3034:
3032:
3028:
3022:
3019:
3017:
3014:
3012:
3009:
3007:
3004:
3002:
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2385:Hampshire Hog
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2250:Cipriani S.A.
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2180:Bocca di Lupo
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2015:
2011:
2006:
2005:
1991:
1987:
1983:
1976:
1961:
1957:
1953:
1947:
1939:
1927:
1923:
1922:The Spectator
1919:
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1457:
1441:
1440:Daily Express
1437:
1430:
1414:
1413:"Jeff Galvin"
1408:
1392:
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1371:
1367:
1360:
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1128:
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1098:. p. 136
1097:
1093:
1086:
1078:
1074:
1070:
1063:
1056:
1051:
1049:
1041:
1036:
1021:. 21 May 2008
1020:
1016:
1010:
995:
991:
984:
965:
958:
952:
948:
938:
935:
934:
922:
918:
917:Gordon Ramsay
912:
908:
900:
898:
894:
884:
880:
876:
874:
873:Heinz Winkler
869:
867:
863:
859:
858:Stephen Terry
848:
846:
842:
838:
834:
831:
827:
823:
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644:
642:
641:table service
637:
633:
622:
619:
614:
610:
608:
605:
601:
597:
596:Salvador DalĂ
593:
589:
585:
581:
580:pig's trotter
577:
573:
569:
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467:
466:Waterside Inn
461:
459:
455:
451:
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436:
432:
428:
424:
420:
411:
407:
405:
401:
397:
396:Raymond Blanc
393:
388:
386:
382:
378:
374:
370:
369:Michael Caine
366:
362:
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354:
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340:
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318:
312:
309:
305:
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297:
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259:
254:
249:
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212:
210:
206:
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198:
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190:
186:
182:
179:
178:Knightsbridge
173:
169:
164:
159:
155:
151:
148:
145:
141:
137:
135:
131:
120:
117:
113:
107:
95:
92:
88:
84:
80:
76:
72:
64:
57:within London
56:
40:
31:
27:
22:
19:
3642:Simon Radley
3622:Pied Ă Terre
3597:Morston Hall
3572:La Trompette
3485:Pied Ă Terre
3337:
3260:The Fat Duck
3191:
3184:
3178:Other topics
3149:Lisa Butcher
3127:
3047:Greek Street
2970:
2941:The Nosh Bar
2921:Minerva Café
2916:The Mangrove
2831:Fuzzy's Grub
2771:L'Autre Pied
2715:The Wolseley
2695:La Trompette
2585:Regency Cafe
2540:PizzaExpress
2535:Pied Ă Terre
2295:Din Tai Fung
2245:Chutney Mary
2205:Captain Kidd
2009:
1982:The Guardian
1981:
1975:
1965:25 September
1963:. Retrieved
1959:
1952:Coren, Giles
1946:
1936:– via
1932:25 September
1930:. Retrieved
1926:the original
1921:
1911:
1901:25 September
1899:. Retrieved
1895:the original
1872:24 September
1870:. Retrieved
1861:
1849:
1837:
1825:
1813:
1801:. Retrieved
1796:
1787:
1775:. Retrieved
1765:
1733:
1727:
1710:
1704:
1687:
1681:
1665:The Guardian
1664:
1658:
1641:
1635:
1618:
1612:
1595:
1589:
1557:
1551:
1541:25 September
1539:. Retrieved
1535:the original
1531:Daily Record
1530:
1520:
1508:
1492:The Guardian
1491:
1470:
1445:25 September
1443:. Retrieved
1439:
1429:
1419:25 September
1417:. Retrieved
1407:
1397:24 September
1395:. Retrieved
1385:
1375:25 September
1373:. Retrieved
1369:
1344:24 September
1342:. Retrieved
1338:
1328:
1318:24 September
1316:. Retrieved
1312:
1285:
1256:
1246:24 September
1244:. Retrieved
1240:the original
1230:
1220:25 September
1218:. Retrieved
1209:
1167:
1157:25 September
1155:. Retrieved
1150:
1141:
1112:
1102:24 September
1100:. Retrieved
1095:
1085:
1068:
1062:
1035:
1025:24 September
1023:. Retrieved
1018:
1009:
999:24 September
997:. Retrieved
993:
983:
971:. Retrieved
964:the original
951:
911:
897:The Berkeley
890:
881:
877:
870:
865:
854:
841:Mark Gertler
810:
805:
797:The Guardian
796:
778:Phil Vickery
760:
755:
724:sauce vierge
712:cover charge
707:The Guardian
705:
678:
673:
652:Madeira wine
645:
628:
615:
611:
565:
557:
525:
502:
500:restaurant.
486:
462:
443:
435:commis chefs
416:
389:
373:Nico Ladenis
346:
313:
279:
275:
271:
267:
266:
125:Robert Reid
100:Robert Reid
18:
3567:The Kitchin
3532:Club Gascon
3520:CĂ©leste at
3470:The Ledbury
3450:Le Gavroche
3159:Phil Howard
3154:Éric Chavot
3108:Les Saveurs
3096:Restaurants
2936:La Noisette
2906:Lee Ho Fook
2836:Gaby's Deli
2821:Dickie Fitz
2791:Café Monico
2685:Tokyo Diner
2615:San Lorenzo
2500:Mon Plaisir
2490:Mark's Club
2465:The Ledbury
2440:Kai Mayfair
2395:Harry's Bar
2350:Le Gavroche
2330:Five Fields
2255:Club Gascon
2240:City Social
903:Annotations
801:Albert Roux
793:Keith Floyd
782:Gary Rhodes
774:pastry chef
766:langoustine
686:vichyssoise
584:sweetbreads
506:Jeff Galvin
482:Granada plc
470:Le Gavroche
439:Éric Chavot
423:Le Gavroche
419:Albert Roux
367:, by actor
361:Rocco Forte
234: /
209:Coordinates
138:Roger Pizey
134:Pastry chef
127:(2000–2002)
106:Jeff Galvin
94:Éric Chavot
74:Established
69:information
3694:Categories
3527:Chez Bruce
3490:The Square
3186:White Heat
3113:L'Escargot
3011:Tom Aikens
2996:The Square
2986:Roussillon
2801:Le Caprice
2700:Veeraswamy
2570:Quaglino's
2320:L'Escargot
2230:China Tang
2220:Chez Bruce
2200:Brooklands
2145:Bar Italia
2001:References
1842:White 2007
1830:White 2007
1818:White 2007
1803:28 October
1777:14 October
1758:White 2007
1582:White 2007
1513:White 2007
1475:White 2007
1463:White 2007
1290:White 2007
1278:White 2007
1261:White 2007
1187:White 2007
1172:White 2007
1134:White 2007
1117:White 2007
1055:White 2007
1040:White 2007
862:Egon Ronay
820:soup, the
818:red mullet
807:A. A. Gill
604:gastronome
592:white wine
510:L'Escargot
490:sommeliers
427:sous chefs
337:Egon Ronay
329:A. A. Gill
278:and later
258:Piccadilly
250:1997–2002:
219:51°30′08″N
67:Restaurant
3607:Northcote
3587:L'Ortolan
3516:Black Rat
3440:Aubergine
3343:The Araki
3328:Chez Nico
3270:L'Enclume
3123:Quo Vadis
3118:Mirabelle
2981:Rhodes W1
2926:Mirabelle
2846:Gilgamesh
2766:Aubergine
2730:Zafferano
2675:Sweetings
2640:Sexy Fish
2580:Quo Vadis
2435:Joe Allen
2400:Hawksmoor
2210:Casa Fofo
2155:Bel Canto
2140:Arlington
2044:Companies
1990:293524296
1960:The Times
1742:318181926
1734:The Times
1719:313026168
1696:320563281
1673:293520605
1650:318226344
1642:The Times
1627:318075796
1619:The Times
1604:318017514
1596:The Times
1566:248521517
1500:293412107
1077:317973634
1069:The Times
833:remoulade
822:ballotine
784:, at the
761:The Times
736:asparagus
680:The Times
665:Reception
568:foie gras
561:head chef
537:en vessie
450:Hyde Park
377:Chez Nico
222:0°09′36″W
165:(1995–99)
143:Food type
122:(1993–99)
102:(1997–99)
97:(1994–95)
90:Head chef
3651:St. John
3547:Hakkasan
3475:Lettonie
3460:Hibiscus
2961:Pharmacy
2901:Kuo Yuan
2876:Hibiscus
2725:Yauatcha
2720:Wong Kei
2705:Wagamama
2680:Tamarind
2610:St. John
2555:Portland
2405:Hibiscus
2380:Hakkasan
2285:Da Terra
2270:The Cube
2235:Chishuru
2125:Ace Cafe
1986:ProQuest
1866:Archived
1738:ProQuest
1715:ProQuest
1692:ProQuest
1669:ProQuest
1646:ProQuest
1623:ProQuest
1600:ProQuest
1562:ProQuest
1496:ProQuest
1214:Archived
1073:ProQuest
931:See also
830:celeriac
770:tapenade
740:rosemary
648:colander
600:Napoleon
533:braising
319:or made
195:SW1X 7LA
3455:Harveys
3424:Ynyshir
3359:A. Wong
3133:Titanic
3103:Harveys
3030:Related
3006:Titanic
2866:Harveys
2749:Defunct
2690:Trishna
2630:Scott's
2510:Nando's
2430:The Ivy
2305:Dishoom
2160:Benares
2120:A. Wong
2113:Current
2056:England
2030:Portals
973:15 July
728:risotto
720:ravioli
698:parsley
498:Titanic
492:, four
385:Mayfair
355:, chef
353:Harveys
343:History
317:braised
292:Harveys
200:Country
3617:PĂ©trus
3602:Murano
3480:PĂ©trus
3275:sketch
3142:People
2896:Isow's
2816:Cranks
2776:Bincho
2710:Wasabi
2650:sketch
2530:PĂ©trus
2505:Murano
2275:Cycene
2260:Colony
2150:Behind
2106:London
2016:
1988:
1740:
1717:
1694:
1671:
1648:
1625:
1602:
1564:
1498:
1075:
887:Legacy
826:oyster
743:au jus
738:and a
690:caviar
632:PĂ©trus
529:confit
478:listed
321:confit
308:listed
261:London
187:London
153:Rating
109:(2000)
82:Closed
2735:Zaika
2670:Story
2655:Sofra
2605:Sabor
2600:Rules
2525:Ormer
2520:Oblix
2475:Leroy
2420:Ikoyi
967:(PDF)
960:(PDF)
943:Notes
732:leeks
694:cuvée
659:stock
618:chips
572:purée
3562:Home
2740:Zuma
2660:Sola
2495:Mash
2480:Lima
2425:itsu
2415:Humo
2355:Goat
2265:CĂ´te
2190:Brat
2068:Food
2014:ISBN
1967:2016
1934:2016
1903:2016
1874:2016
1805:2016
1779:2016
1543:2016
1447:2016
1421:2016
1399:2016
1377:2016
1346:2016
1320:2016
1248:2016
1222:2016
1159:2016
1104:2016
1027:2016
1001:2016
975:2021
714:and
656:veal
586:and
535:and
517:Menu
468:and
331:and
184:City
115:Chef
3644:at
3287:at
864:'s
751:cep
747:ham
716:VAT
590:(a
421:'s
383:in
298:'s
256:21
176:66
3696::
1958:.
1920:.
1882:^
1864:.
1860:.
1795:.
1750:^
1736:.
1713:.
1690:.
1667:.
1644:.
1621:.
1598:.
1574:^
1560:.
1529:.
1494:.
1482:^
1455:^
1438:.
1368:.
1354:^
1337:.
1311:.
1297:^
1268:^
1212:.
1208:.
1194:^
1179:^
1149:.
1124:^
1094:.
1071:.
1047:^
1017:.
992:.
868:.
734:,
730:,
544:.
531:,
387:.
327:,
274:,
3228:e
3221:t
3214:v
3081:e
3074:t
3067:v
2097:e
2090:t
2083:v
2032::
2022:.
1992:.
1969:.
1940:.
1905:.
1876:.
1807:.
1781:.
1744:.
1721:.
1698:.
1675:.
1652:.
1629:.
1606:.
1568:.
1545:.
1502:.
1449:.
1423:.
1401:.
1379:.
1348:.
1322:.
1250:.
1224:.
1161:.
1106:.
1079:.
1029:.
1003:.
977:.
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
