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Harden's survey result
Summary
Phil Howard “is going from strength to strength” at his “vibrant and lively” four-year-old, tucked away in a chichi Chelsea backstreet, where survey ratings scaled new heights this year. Deceptively, the slightly “austere” room “has the feel of a high-quality, neighbourhood local, but standards of food and service are, by contrast, top class”. “Phil has gone back to basics” with his culinary approach and his “beautiful, clever dishes are a delight”: “really inspired cooking using seasonal ingredients and recipes” with a “light touch” and “superb precision”. Famously, he’s more ‘flexitarian’ in approach than when he was at The Square and “while it’s not a vegetarian restaurant, it delivers some of the most interesting gastronomic vegetarian dishes ever!” Service is “outstanding” too – “interested, engaged and good communicators”.
Summary
Phil Howard “is going from strength to strength” at his “vibrant and lively” three-year-old, tucked away in a chichi Chelsea backstreet, where survey ratings scaled new heights this year. Deceptively, the slightly “austere” room “has the feel of a high-quality, neighbourhood local, but standards of food and service are, by contrast, top class”. “Phil has gone back to basics” with his culinary approach and his “beautiful, clever dishes are a delight”: “really inspired cooking using seasonal ingredients and recipes” with a “light touch” and “superb precision”. Famously, he’s more ‘flexitarian’ in approach than when he was at The Square and “while it’s not a vegetarian restaurant, it delivers some of the most interesting gastronomic vegetarian dishes ever!” Service is “outstanding” too – “interested, engaged and good communicators”.
Summary
Phil Howard’s “exciting”, yet “unfussy” food (“at last, a top chef that has the confidence to cook a beautifully balanced meal and not hide behind another two-bite tasting menu”) “pushes the boundaries, whilst feeling familiar; and always has fabulous vegetarian options that highlight the joys of the freshest in-season produce” (“roasted cabbage was my main dish of the year… and I’m no veggie!”). As a result, a massive fan club “LOVE, LOVE, LOVE” his Chelsea two-year-old, whose “restrained, light and spacious decor” and “professional” approach help set up a “thoroughly civilised and relaxed experience”. But even those who consider the cuisine here “top class” can feel prices are “astronomical”, and this “casual” space can also appear “canteen-like” and far too “noisy” for somewhere in this league.
Summary
“A vast improvement over the late and not-lamented Restaurant Tom Aikens that previously occupied this space” – Phil Howard’s Chelsea yearling (in partnership with restaurateur Rebecca Mascarenhas) has proved one of the better openings of the year, with a “mature reinvention” of his style at The Square: a seasonal, ‘Flexitarian’ approach that’s “bang-up-to-date, light, fresh, modern and exciting!” Feedback is not totally free of quibbles though – in particular even for the area it’s “pricey” (especially given the more fuss-free style) – and the interior is a tad “sexless”.
Restaurant details
Prices
| Availability | 2 courses | 3 courses |  |
 |
 |
|---|---|---|---|---|---|
| Lunch | £30.00 |  |
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| SundayLunch | £50.00 | |
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Traditional European menu
| Starter | Main | Pudding |
|---|---|---|
| £17.00 | £35.00 | £14.00 |
| Drinks |
|
|---|---|
| Wine per bottle | £23.00 |
| Filter Coffee | £2.50 |
| Extras |
|
|---|---|
| Service | 10.00% |
43 Elystan Street, London, SW3 3NT
Opening hours
| Monday | 12:30 pm‑2:45 pm, 6:30 pm‑10 pm |
| Tuesday | 12:30 pm‑2:45 pm, 6:30 pm‑10 pm |
| Wednesday | 12:30 pm‑2:45 pm, 6:30 pm‑10 pm |
| Thursday | 12:30 pm‑2:45 pm, 6:30 pm‑10 pm |
| Friday | 12:30 pm‑2:45 pm, 6:30 pm‑10:30 pm |
| Saturday | 12:30 pm‑2:45 pm, 6:30 pm‑10:30 pm |
| Sunday | 12:30 pm‑3 pm, 6:30 pm‑9:30 pm |
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