Harden's survey result
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For 25 years we've been curating reviews of the UK's most notable restaurant. This year diners have submitted over 60,000 reviews to create the most authoritative restaurant guide in the UK.
Our reviews are based on an annual survey of ordinary diners which runs in Spring each year. But this establishment has not yet gathered enough feedback for our editors to write it up.
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Restaurant Diner Reviews
"We have been regular customers for years since we are local residents of Warwick Avenue, and I the service has got worse and worse. Last month I booked a table for 4 for dinner through Open Table. When we arrived at the restaurant, we were sat on a tiny table where we could barely fit the menus. When we asked if it was possible to be moved to any of the 2 options of rectangular tables for 4 that were empty, our request was denied by the manager raising his voice to us, not giving any convincing reason why we could not be moved and he did not apologise once. When we decided to stand up to leave the restaurant before even ordering our meal because of the way he answered to us raising his voice to tell us that he was not moving us, instead of apologising or trying to retain us to stay in the restaurant, he decided to explain the situation to other customers laughing. Incredibly rude and appalling service."
"A lovely pub in a beautiful location by the river in Twickenham - good honest food, in a small cosy pub, great ales and good wine selection. Informal cheerful, efficient service"
"A few too many children for my liking but couldn't fault the food which was very tasty and punctual."
"A cut above the rest when it comes to good coffee and better food. Very hip place to eat and good atmosphere. Brunch is a particular highlight."
"An interesting menu of hot and cold small plates with a good vegetarian selection if you are that way inclined. Hot plates took 40 mins to arrive but were very good. If you are hungry however you would need to have 4 plates (Â£45). Atmosphere very cool and very busy"
"This is a little gem"
"What a gem. Superb food, good wine and friendly service. And only a couple of minutes from the Tube. Well worth the detour."
"Wonderful food. A unique experience. Can't understand why you give it a low rating. The service was good but the table setting is very austere."
Harden's review of the reviews
"Individually each dish really does deliver a thrilling whack. But tasting six in a row starts to feel like being shouted at repeatedly by the kitchen."
â¦¿ Grace Dent ofÂ ES magazine also reviewed Foley's 3/5, where a number of dishes disappointed her, including a "super greens salad [that] wasnâ€™t much more captivating than an M&S lunch pot." Â
"The grilled cauliflower is delicious, rich with cumin and littered with smoked peanuts, but a plate of lamb with hummus was oddly something or nothing."
â¦¿ The Guardian's Marina O'Laughlin wondered whetherÂ Chick'n'SoursÂ 8/10 in Covent Garden was merely "poncified fast food". Her answer was: Not at all -- "Itâ€™s not just junk food wantonly gourmet-fied; itâ€™s fine cooking in its own right."
"The most vanilla choice is the Colonel. It is remarkable, somehow managing to taste like the first time you had KFC, a weird, mesmerising return to the palate of childhood, only better. Much, much better."
â¦¿ Tim Hayward of the Financial Times returned to Bentley's, the oyster bar and restaurant just off Piccadilly that has served "a kind of British soul food" for 100 years and has been revived in recent years under Richard Corrigan.
"Bentley's is the very antithesis of cutting edge. It's a slice of old London, lovingly revived by people whore really care about such things."
â¦¿ In the Telegraph, Michael Deacon reviewedÂ Yosma 3/5, a Turkish restaurant in Baker Street, where he enjoyed the hot dishes despite finding them saturated in oil.
"So much oil. The patates kizartmasi â€“ fried potatoes â€“ were bathed in it. The tepsi kebab â€“ spiced lamb mince, onion, tomato â€“ dripped with it. The bÃ¶rek â€“ essentially a kind of spinach and feta sausage roll â€“ was pretty slithery too."
By the end of the meal, he wrote, "I was now so full of oil I was worried the Americans would invade me."
â¦¿ His colleague Keith Miller reviewed Bronte 3/5 in the Strand, where the menu was "a bit footballery: expensive steaks for the geezers; fussily â€œhealthyâ€ pan-Asian dishes for the laydeez."
"There is plenty to like about Bronte. Itâ€™s stylish, not too formal, modern (in a retro-futuro-primitivist sort of way). It doesnâ€™t bang on about provenance, but the ingredients seemed generally excellent. Iâ€™m just not sure the food has that much character."
â¦¿ In The Evening Standard, Fay Maschler reviewed Margot 2/5 in Covent Garden, a new Italian restaurant where she was unimpressed byÂ both the food and the prices.
"I choose a dish of the day of veal chop with black cabbage, described by the waiter as costing Â£32. A diminutive, rather flaccid chop is not theÂ mighty plate-dominating beast it should be and on the bill I notice the charge is Â£34. Cavolo nero is sopping wet."
â¦¿ Tom Parker Bowles of the Mail on Sunday reviewed the revamped Bluebird 4/5 in Chelsea,Â which he said "flies surprisingly high".
"Boeuf en daube, on the other hand, is instantly loveable. Soft, silken and deeply spoonable, itâ€™s blessed with the most shiny, resonant and serious of sauces."Â
â¦¿ AA Gill of the Sunday Times reviewed Elystan Street 4/5, the new Chelsea restaurant from Phil Howard, formerly of The Square, "not a television star or a magazine recipe-monger, just a consummate cook who is still working shifts in his own kitchen".
"Ravioli of langoustine on a shellfish broth was immaculate, but the star of the staters was sweetbreads with the surprising combination of barbecue dressing, hispi cabbage and sweetcorn."Â
â¦¿ Giles Coren in the Times reviews the Hare 7/10 in Milton-under-Wychwood, Oxfordshire, where "the cooking by a fellow called Matt Dare is exceptionally fine."
"We had a quite stunningly good fillet of black bream, huge, crisped on the skin side, perfectly sweet and moist, on top of a big tangle of crab linguine, dense and gamey."Â