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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
"With the first step into the LIBRARY, a warm, musky, pine but surprisingly nice scent overwhelms you. Its traditional looking with finely detailed bookcases brings by a unique homely look. As you walk through the hallways your overlooked by art and stained glass windows, as if you're walking the streets of Italy. Through the bright halls and pass the hardwood doors, you finally enter the kitchen, a place where the real art is cooked and formed in the most delicious ways, with exquisite flavours served. A must try experience!"
"The BBQ Meats are a great addition!"
"Third visit and, as always, Chez Bruce is a good place to lunch - I've never been there for dinner so I can't comment on that. Good food good service and some nice touches such as the home-made shortbread to go with coffee. My only comment is that it lacks a bit of atmosphere, but maybe that's more to do with the location and clientele rather than the restaurant itself. I'll be going back, probably many times."
"Excellent food and service but at a high price. For evening dining the set menu is Â£88ph (Â£78 if you're a vegetarian) plus Â£48ph if you want the wine pairing, PLUS a hefty 13.5% servic charge on top of everything. We declined the wine pairing and still the bill came to nearly Â£140ph. The evening was unfortunately spoiled completely by a noisy gang of "city-boys" braying away and indulging in competitive shouting at a nearby table - why were they not put into the separate room? Worth a visit for the food but probably only once (unless you're on unlimited expenses)."
"Forgotten what a good restaurant this is. Sauvignon Blanc was excellent and very good value. Very tempting menu"
"I'm not generally a fan of 'fusion' food. However, in this instance I found the flavour combinations worked and produced a meal which was both interesting and enjoyable."
"The poor acoustics and noisy noise betray Moro's origin as a supermarket - when the restaurant is busy it is difficult to maintain a conversation across the table. But the food is consistently good, with flavours of southern Spain and north Africa bringing sunshine into the most drab London winter's day"
"Eating at the Wolseley is like a small piece of theatre. The simple yet effective dÃ©cor, the different tribes of diners, the hubbub and of course a consistently high stand of European cuisine and attentive service still make this one of London's best restaurant experiences."
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