The Sunday Times
Charlotte Ivers found the new restaurant at the Francis Hotel – where chef David Hazell cooks over charcoal in an open kitchen – “camp, elegant and a little bit fun”, and its food “better than it needs to be”.
The chargrilled padron peppers were “some of the best I’ve ever had”, while burrata and tomato salad with pumpkin seed pesto was the “standout of the meal”, despite her habitual burrata indifference.
“We leave feeling as if we’ve just had a rather chintzy treat — like tea at the Ritz or cocktail hour at the house of a glamorous aunt.”
Charlotte Ivers - 2025-09-14