Harden's survey result
Summary
“Claude Bosi is really nailing it with his classic French cuisine” (“wonderful flavours and very refined…” with “a complexity that is astounding”) in this “very special” first-floor dining room, in South Kensington’s iconic Michelin Building. Shaking off the pandemic chaos of the past year, scores here have actually gone from strength to strength, and criticism is most notable by its absence. And the room itself – perhaps the late Sir Terence Conran’s finest contribution to London’s restaurant scene – is a major draw, especially at lunchtime, with its “gorgeous, bright and spacious” interior, not to mention the “epic wine list”. “A fantastic all-rounder”.
Summary
“The iconic architecture of the Michelin building”, in South Kensington, helps make its first-floor dining room (converted by the late Sir Terence Conran, and opened in 1987) a modern classic, and provides a “stunning” location for a meal (in particular at lunch). Claude Bosi is entering his fourth year at the stoves now, and wins strong praise from most diners for his “first-class-but-rich” French cuisine, which creates some “wow” moments. A minority, though, feel the cooking here “is not up to the very high standard Bosi set when in Ludlow and Mayfair”, and consider prices “exorbitant”: “I thought tiny, overpriced portions of nouvelle cuisine were a thing of the past… until I ate here”.
Summary
“The iconic architecture of the Michelin building”, in South Kensington, helps make its first-floor dining room (converted by Sir Terence Conran, and opened in 1987) a modern classic, and provides a “stunning” location for a meal (in particular at lunch). Claude Bosi is entering his third year at the stoves now, and wins strong praise from most diners for his “first-class-but-rich” French cuisine, which creates some “wow” moments. A minority, though, feel the cooking here “is not up to the very high standard Bosi set when in Ludlow and Mayfair”, and consider prices “exorbitant”: “I thought tiny, overpriced portions of nouvelle cuisine were a thing of the past… until I ate here”.
Summary
After a year at the stoves, ex-Hibiscus patron, Claude Bosi, is getting more into his stride in this “perennially wonderful dining room”, within “the iconic setting of the Michelin building”. True, there are still many reporters who are not persuaded by his new regime (“Come back Sir Terence Conran, all is forgiven…”) and also many who feel that the “results from the classic French high-falutin’ menu are dangerously close to ordinary at this price point” (“only an expense accounter could stomach the stratospheric bill”). Ratings have risen sharply since last year’s faltering debut, however, amidst accounts of “a return to form”, with “smiling staff gliding about smoothly as though on coasters” and “stunningly crafted dishes with fabulous flavours”.
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).
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Restaurant details
Prices
| Availability | 2 courses | 3 courses |  |
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|---|---|---|---|---|---|
| Lunch | £95.00 |  |
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| Dinner | £145.00 | |
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| Drinks |
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|---|---|
| Wine per bottle | £40.00 |
| Filter Coffee | £5.00 |
| Extras |
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| Service | 15.00% |
81 Fulham Rd, London, SW3 6RD
| Number of Diners: | |
| Required Time: | |
Opening hours
| Monday | CLOSED |
| Tuesday | CLOSED |
| Wednesday | 12 pm‑1:30 pm, 6:30 pm‑9 pm |
| Thursday | 12 pm‑1:30 pm, 6:30 pm‑9 pm |
| Friday | 12 pm‑1:30 pm, 6:30 pm‑9:30 pm |
| Saturday | 12 pm‑1:30 pm, 6:30 pm‑9:30 pm |
| Sunday | CLOSED |
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