Harden's survey result
Summary
“Superbly original cooking” showcasing British ingredients is the hallmark of Mark Jarvis’s “unshowy, minimalist little restaurant” in Farringdon. Structured around a tasting menu of nine small plates, the “food is about as locally sourced as you can get – sometimes foraged less than a stone’s throw from the restaurant”. “The flavour combinations and contrasts are exceptional, and every dish is beautifully plated and presented”, with due attention paid to minimising waste and reviving traditional techniques such as pickling and fermenting. (Note, “while still under the guiding hand of Mark Jarvis, Anthony Raffo nowadays cooks as head chef”).
Summary
“It’s all about the food” – “thought-provoking flavour combinations that hit all the right notes” – at Mark Jarvis’s “incredible” venture, where the main options (other than a three-course menu at lunch) are its six- or seven-course tasting menus (alongside “drink pairings which segue into cider and sour beers for dessert – another sign of a willingness to break the mould”). “Service is less polished” though: ditto the surroundings – a “soulless”, “minimal room stuck in lawyer-land” near Hatton Garden. Still, “it’s hard to find the words to describe just what good value it is”. Come on Michelin, wake up and give the lad a star.
Summary
“It’s all about the food” – “thought-provoking flavour combinations that hit all the right notes” – at Mark Jarvis’s “incredible” venture, where the main options (other than a three-course menu at lunch) are its six- or seven-course tasting menus (alongside “drink pairings which segue into cider and sour beers for dessert – another sign of a willingness to break the mould”). “Service is less polished” though: ditto the surroundings – a “soulless”, “minimal room stuck in lawyer-land” near Hatton Garden. Still, “it’s hard to find the words to describe just what good value it is”. Come on Michelin, wake up and give the lad a star.
Summary
“If I could give it ten stars I would!” – “Forget the shopfront and the concrete floor” and the “cramped premises” of this Hatton Garden two-year-old. Mark Jarvis’s cuisine here is “brilliantly conceived, superbly prepared and keenly priced” and complemented by a “superb wine pairing”. Service is “knowledgeable and friendly” and the overall style “relaxed”. That it holds no Michelin star is bizarre.
For 31 years we've been curating reviews of the UK's most notable restaurant. In a typical year, diners submit over 50,000 reviews to create the most authoritative restaurant guide in the UK. Each year, the guide is re-written from scratch based on this survey (although for the 2021 edition, reviews are little changed from 2020 as no survey could run for that year).
Have you eaten at Anglo?
Restaurant details
Anglo Restaurant Diner Reviews
"The restaurant is tucked away in Hatton Gardens. Went for lunch and it exceeded all expectations. The food was exceptional with excellent, well paced service. Reasonable priced."
"The most beautifully prepared, presented and delicious food conjured up by Anthony Raffo and presented by manager Marie Danzanvilliers. Utterly sublime. Only seven tables, a tasting menu that was out of this world for vegetarians and carnivores alike. Anglo uses only the best British seasonal foraged and responsibly farmed produce. If this doesn't draw a Michelin star or two, I'd be astonished. (While trying not to draw too much attention to such fine dining as we plan on regular returns.)"
"The most beautifully prepared, presented and delicious food conjured up by Anthony Raffo and presented by manager Marie Danzanvilliers. Utterly sublime. Only seven tables, a tasting menu that was out of this world for vegetarians and carnivores alike. Anglo uses only the best British seasonal foraged and responsibly farmed produce. If this doesn't draw a Michelin star or two, I'd be astonished. (While trying not to draw too much attention to such fine dining as we plan on regular returns.)"
"The most beautifully prepared, presented and delicious food conjured up by Anthony Raffo and presented by manager Marie Danzanvilliers. Utterly sublime. Only seven tables, a tasting menu that was out of this world for vegetarians and carnivores alike. Anglo uses only the best British seasonal foraged and responsibly farmed produce. If this doesn't draw a Michelin star or two, I'd be astonished. (While trying not to draw too much attention to such fine dining as we plan on regular returns.)"
Prices
 Drinks |
|
|---|---|
| Wine per bottle | £28.00 |
| Filter Coffee | £3.00 |
 Extras |
|
|---|---|
| Service | 10.00% |
30 St Cross Street, London, EC1N 8UH
Opening hours
| Monday | CLOSED |
| Tuesday | 6 pm‑8:30 pm |
| Wednesday | 6 pm‑8:30 pm |
| Thursday | 6 pm‑8:30 pm |
| Friday | 12:30 pm‑2 pm, 6 pm‑8:30 pm |
| Saturday | 12:30 pm‑2 pm, 6 pm‑8:30 pm |
| Sunday | CLOSED |
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