Harden's survey result
Summary
Gary Foulkes’s “classy” cuisine – “always perfect” fish and seafood, from a menu showcasing sustainable British Isles produce – maintains this “City gem” as the culinary star of D&D London at present. Occupying the “cool and refined” top floor of a hotel near Broadgate, it’s “a great place for a business lunch, with excellent light”: “one wall is virtually all window, overlooking the neighbouring blocks” (and there’s a terrace for sunny days). “It’s pricey, but you are slap bang in the heart of the Square Mile.”
Summary
“One of the best places for lunch in the City” (with “nicely spaced tables so conversations are not overheard”) – this “terrific” D&D London operation is the best culinary performer in the group nowadays. “Gary Foulkes is a brilliant fish chef” and tears up the rulebook which says there’s no decent cooking in the Square Mile, especially at places with “great views”, such as you get at this penthouse perch. “The entrance through the South Place Hotel limits expectations for what lies ahead” and although “it does feel like you’re in a hotel” the dining room itself is a “lovely”, “light and airy” space. “Get a table on the terrace on a sunny day and enjoy the delicious seafood.”
Summary
“Ultra fresh seafood and superb views” are undisputed attractions of this rooftop venture near Moorgate. But while the terrace (heated in winter) is undoubtedly “lovely”, the overall impression of the venue as a whole can be “pretty soulless”, and fans concede that it’s “so expensive” too (“the bill’s only fine if you’re a banker”).
Summary
Despite the odd quibble that it feels “corporate”, this D&D London rooftop venture near Moorgate leaves most reporters “very surprised by how good it is” – “a lovely setting, with lots of windows and sunshine” and “beautifully cooked and presented” fish.
Owner's description
Angler is a dazzling Michelin-starred restaurant with seafood at its centre. Led by Executive Chef, Gary Foulkes, the ever-changing menu features only seasonal and carefully sourced produce. Using passion and precision, Gary meticulously curates each dish to celebrate the taste and textures of the ingredients, using a variation of techniques, flavouring and seasoning. To complement, Head Sommelier has compiled an extensive wine list of bottles from both the new and old world.
Adorned with a mirrored Grace & Webb ceiling sculpture and floor-to-ceiling windows, Angler is a favoured spot for foodies, romantics and power lunchers. An adjoining terrace is a sun trap and in winter it transforms into a cosy outside space – perfect for a pre-dinner cocktail or an evening whiled away.
Angler is part of a collection by D&D London; other restaurants and venues include Bluebird, Coq D’argent and Launceston Place. D&D London owns and operates over 35 of the most famous restaurants in London, Leeds, Paris, New York, Istanbul and Tokyo.
Prices
| Availability | 2 courses | 3 courses |  |
 |
 |
|---|---|---|---|---|---|
| Lunch | £30.00 | £34.00 |  |
|
|
| Cost | Availability | Courses | |
|---|---|---|---|
| Menu1 | 70.00 | L only | 8 |
| Menu2 | 100.00 | D only | 10 |
Traditional European menu
| Starter | Main | Veggies | Pudding |
|---|---|---|---|
| £21.00 | £37.00 | £5.00 | £14.00 |
| Drinks |
|
|---|---|
| Wine per bottle | £40.00 |
| Filter Coffee | £5.00 |
| Extras |
|
|---|---|
| Service | 12.50% |
Restaurant details
The chef
Gary Foulkes has a wealth of experience, with over two decades of working in Michelin-starred restaurants and in some of the UK’s most highly-acclaimed establishments.
Starting his career under the guidance of Gary Rhodes, he has since worked with a whole series of acclaimed chefs. These include John Campbell, The Vineyard at Stockcross as well as Richard Neat and also William Drabble at the Aubergine in Chelsea. Gary then moved to Philip Howard’s renowned Restaurant, The Square in Mayfair, where he progressed to the role of Head Chef.
In April 2016, Gary joined the Michelin-starred restaurant, Angler, as Executive Head Chef. He has since retained the restaurant’s Michelin star in the 2018 Michelin Guide, whilst creating a new reputation for Angler, focusing on his unique style of cooking.
Gary is an avid traveller and his skills draw strong influence from the three years he spent travelling across South East Asia and Central America. Gary’s cooking is inspired by these travel experiences with the use of different styles and flavours to create vibrant, seasonal dishes using the best of British produce where possible.
Gary now lives in central London with his wife and young son.
Angler, South Place Hotel Restaurant Diner Reviews
"A short notice visit. The restaurant is the top floor of a hotel and one wall is virtually all window looking over another tower block. Staff are very polite and service is good except......... I said at the beginning of the meal I wanted no alcohol, but I was offered the option to have alcohol FIVE times, you really need to communicate with eachother as it’s really annoying. The food was beautifully presented from amuse bouche to petit fours. I had three courses of beautiful food. Monkfish veal and vanilla dessert all of which were delicious. Toilets very clean Loved the whole experience but........"
"We went for their fixed new year's eve dinner. They were aware of my husband's allergies and provided an alternative version of the one course that did not suit. The service had been extended beyond their normal hours and they seemed to be struggling to maintain service levels when re-laying tables. Our main problem at the start of the meal was that, after serving the glass of free champagne, the sommelier didn't provide us with a wine list and we didn't manage to order any wine until after the first course had been served. We also struggled to attract his attention later in the meal. The food was very good, with choux pastry balls filled with Beaufort Cheese, a turbot dish and a chocolate and banana pudding being the highlights. The remaining courses (which included tuna tartare, wild board agnolotti, beef cheek fillet, clementine and cheese pannacotta) were all very good, but these were the only courses that made me think "wow". Some of the described ingredients seemed to be missing, or were there in such small quantities that the flavour didn't come through - there were supposed to be pickled walnuts with the beef, hazlenuts with the banana dessert and kampot pepper with the clementine dish."
"Excellent cooking, nice room. The fixed price lunch is not quite as extortionate as the main menu"
3 South Pl, London, EC2M 2AF
| Number of Diners: | |
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Opening hours
lunch noon - 2.30 pm. dinner 6 pm - 10 pm
Last orders: 10 pm
