Harden's survey result
“The most memorable meal ever, for all the right reasons!” – James Knappett’s multi-course set meal, prepared in front of just 20 diners sitting around a horseshoe bar in Fitzrovia, is a “fun and fascinating spectacle”, producing “utterly astonishing”, “truly superb food”. “Kinda expensive... but very, very worthwhile to visit once for the experience”. Arrival is equally unusual, through the hotdog-and-Champagne bar that shares the premises (see also Bubbledogs). STOP PRESS: On October 1 2018, Michelin surprised everyone by awarding Kitchen Table two stars – one of their better awards of recent times.
“One of the best experiences ever” – James Knappett’s “truly unique” venture, tucked away behind his and his wife’s adjoining hot dog place – is as “absolutely fascinating” as it is unexpected. Seated at stools around the 20-seat kitchen table creates “great intimacy with the team” and the daily changing 12-course array of dishes (“on the whole sourced from the UK, and very well explained”) are “from another world”. “It’s cosy, it’s unpretentious, it’s delicious, it’s friendly, it’s excellent value”.
11/10 for originality to James Knappett and his “amazing” chef’s table, tucked away at the back of his and his wife’s adjoining hot dog place. “What an experience” – “a floor-show, gastronomical extravaganza and a bit of a mystery tour all combined. You’ll find out what the main ingredient in each course is, but not know what you’ll eat until it is presented to you by the chef”. “Seeing it prepared is revelatory” and the flavours “jump out on your tongue!”
“What a concept!” – you discover this “haven of gastronomy arranged around an open chef’s table” by walking through a curtain from the adjoining hot dog place; it’s a “unique” and “fascinating” experience – “great fun talking to the chef”, with cuisine that’s “imaginative, well-balanced, amusing, exciting… absolutely superb”.
Bubbledogs, Kitchen Table Restaurant Diner Reviews
"The potentially interesting concept of all the customers sitting at a bar surrounding the kitchen has the odd drawbacks, namely, it requires the punters to be perched, not terribly comfortably, up at a sufficient height to get a full view of all the preparation going on, which means they are party to all the minor slips such as messing up the delicate placement of minuscule onion rings on the top of a dish to take yet another of the many ingredients, as well to major ones such as a chef licking his fingers and making no attempt to wash them before continuing with the preparation of a dish for service. The customer’s introduction to the restaurant is also slightly odd - we arrived spot on time but we were asked to wait around on out feet before we were allowed to be shown down to our perch even though it had clearly been ready for us while we were kept upstairs. The fact of having two sets of 10 diners at two specific times means that the dishes for each set need to be put together at the same time which, in itself, requires everything to be cooked and prepared in batches which in turn appears to govern the manner in which the dishes are conceived. We were seated not far from what appeared to be the ovens, but it was immediately noticeable that there was virtually no heat emanating from them. We had an excellent view of the minutely intricate way each dish was put together from the platters of pre-prepared ingredients signalling the make-up of the following course. It has to be said that some of the dishes were decidedly good, including the “bread course”, as chef introduced it, with interesting whipped lamb fat butter, and others such as the sea trout with its lovely sauce, the scallop with its cured roe, the perfectly cooked turbot, and the very good lamb with carrots cooked in lamb fat for a remarkable text and flavour, but there some that were disappointing with the potentially excellent mackerel almost overcome by the pickled kohlrabi and the rosemary mascarpone not helped by the hard bacon in its jam, so overall we were not persuaded that a return visit was likely to be on the cards. It was also a pity that the sommelière half of the pair of patrons was prevented from being present as her stand-in was rather unimpressive, and we were less than convinced that all the chefs called upon to present dishes to the punters were entirely comfortable with that task."
"Extremely overpriced; much rather keep going to Core for that level of price"
|Wine per bottle||£50.00|
70 Charlotte St, London, W1T 4QG
|Wednesday||6 pm-7:30 pm|
|Thursday||6 pm-7:30 pm|
|Friday||6 pm-7:30 pm|
|Saturday||6 pm-7:30 pm|