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Summary

This “beautifully appointed venue oozes class and luxury” and not only is its “great location near Whitehall ideal for working lunches and client dinners” but is “big enough to maintain a peaceful, relaxed atmosphere, however much business is being conducted”. The cooking? – it has “a fair amount of flair”.

£85
Good
Good
Very Good
* Based on a three course dinner, half a bottle of wine, coffee, cover charge, service and VAT.

Summary

“No need to worry about the office bean counters getting stressed over pricey client lunches” if you entertain at this “very classy”-looking brasserie, near Embankment; “for part of such an extravagant 5-star hotel” it’s “not too expensive” (set lunch in particular) and the grub’s very “decent”.

£85
Good
Very Good
Very Good
* Based on a three course dinner, half a bottle of wine, coffee, cover charge, service and VAT.

Summary

The “smart” and “spacious” dining room of this new(ish) grand hotel, off Trafalgar Square, deserves to be more widely known – it’s “a little pricey”, but “on a good day, provides top ingredients, simply cooked!”

£64
Good
Very Good
Good
* Based on a three course dinner, half a bottle of wine, coffee, cover charge, service and VAT.

Summary

The “spacious” dining room of this new hotel, near Embankment, hasn’t made many waves, but – with its “competent cooking, pleasing service and impressive décor” – it makes a “can’t-go-wrong” business rendezvous.

£58
Good
Very Good
Very Good
* Based on a three course dinner, half a bottle of wine, coffee, cover charge, service and VAT.

Have you eaten at The Northall, Corinthia Hotel?

Owner's description

FRESH AND SEASONAL BRITISH FARE


Led by Culinary Director Garry Hollihead, The Northall celebrates the Great British Kitchen. Showcasing the breadth of Britain’s culinary strengths, the menu focuses on seasonality, sustainability, and traceability through close relationships with artisan producers.


The breath-taking dining room sees plush burnt orange leather offset by glittering mirrored panels and expansive picture windows, whilst two Private Dining areas offer privacy for special celebrations and corporate events.


The Northall Bar, featuring a marble island, offers the epitome of chic in London and is the ideal place to meet for a glass of Champagne, wine or beer, or to sip an aperitif or classic cocktail; and offers an all-day light lunch and dinner menu for the casual diner.

Restaurant details

Yes
Highchair, Menu, Portions,
No
Yes
10.45 pm

The chef

CULINARY DIRECTOR, CORINTHIA HOTEL LONDON


Garry Hollihead is Culinary Director of Corinthia Hotel London and his clean and simple style of cooking celebrating the best provenance ingredients he can source from the four corners of the UK, has been enjoyed at the 294-room property since he joined pre-opening in October 2010.


His cooking influence stretches across all dining outlets from the British-influenced The Northall and Italian-style Massimo Restaurant and Oyster Bar to cocktail parties for up to 400 and Private Dining Room experiences enjoyed by guests from around the world, including celebrities and royalty.


He has a passion for British food of optimal provenance which is sourced from the best small artisinal food makers, farmers and fisheries – from Cornwall and Cumbria to Scotland and Ireland. He has built up personal relationships with his suppliers over a period of 30 years, including Head Keeper, David Whitby at the Petworth Estate in West Sussex who supplies game to the hotel.


This game includes partridges, pheasants and venison, and depending on season, foraged wild mushrooms and chestnuts from the estate are offered at the hotel too.


Often Garry will ring his suppliers early morning and hours later the fresh produce is being delivered to the hotel – from the cold waters of Scotland come scallops and Hebridean halibut to oysters from the salt marshes of the Thames Estuary.


Garry likes to work with seasonal produce and is constantly adapting hotel menus to highlight the best freshly-available. For example, this year he built menus around asparagus in Spring, strawberries in Summer, tomatoes early Autumn, apples and pears late Autumn, “The ego is in the food not the chefs here. I like to keep food simple and clean. We are very driven by seasonality,” says Garry.


Garry, aged 54, is married with two children and lives in Wandsworth south London where he grows his own vegetables and herbs. He cycles to and from work. He enjoys fly fishing and shooting for game.


Garry’s career has taken him across an array of top restaurants in Europe and the Middle East. His classical training was under the three-Michelin-starred chef Louis Outhier of the famous Restaurant L’Oasis on the Cote D’Azur. He won Sutherlands restaurant its first Michelin star which he retained for four years. He went on to win further Michelin stars for the distinguished L’Escargot.

Private dining

The Northall Private Dining Room, seating up to 30 guests, is a few steps down from the bustling Northall Bar. Serving modern British cuisine with a private dining menu that changes with the seasons. Dishes showcase the breadth of the country’s culinary strengths, with an emphasis on sustainability and traceability through close relationships with producers. The wine list features an extensive selection of wines from small growers, including award-winning English sparkling wines.

The Northall, Corinthia Hotel Restaurant Diner Reviews

Reviews of The Northall, Corinthia Hotel Restaurant in WC2, London by users of Hardens.com. Also see the editors review of The Northall, Corinthia Hotel restaurant.
Onella F
Elegant surroundings, food is nice but some...
Reviewed 7 months, 23 days ago

"Elegant surroundings, food is nice but some dishes lack oomph"

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10a Northumberland Ave, London, WC2N 5AE
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Opening hours

lunch noon - 3.30 pm. dinner 5.30 pm - 11 pm
Last orders: 10.45 pm

The 2018 Harden's Guide

2018 Hardens Restaurant Guide

"User friendly in price, size and outlook"

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