Harden's survey result
Summary
“Quintessentially British cuisine in very generous portions” is the raison d’être of this historic, panelled dining room, which has its bicentenary in sight; and where “a recent revamp seems to have done some good – it’s still old-fashioned, but in a good way”. But when it comes to the quality of the cooking, it’s still not a safe bet – there are regulars who feel “its roast beef and Yorkshire pudding never disappoints”, but there remains a sizeable contingent, who rate the beef “below average” and the accompanying veg “school dinner standard” – “such a shame for a wonderful old establishment”. Top Tip – a Full English here is a good way to start the day.
Summary
“Quintessentially British cuisine in very generous portions” is the raison d’être of this historic, panelled dining room, which has its bicentenary in sight; and where “a recent revamp seems to have done some good – it’s still old-fashioned, but in a good way”. But when it comes to the quality of the cooking, it’s still not a safe bet – there are regulars who feel “its roast beef and Yorkshire pudding never disappoints”, but there remains a sizeable contingent, who rate the beef “below average” and the accompanying veg “school dinner standard” – “such a shame for a wonderful old establishment”. Top Tip – a Full English here is a good way to start the day.
Summary
“The revamp seems to have done them good” at this legendary temple of traditional British cuisine (with origins back to 1828) – and most famously roast beef – which finally seems to be re-emerging after many, many years in the doldrums. Yes, it can still appear all too touristy and expensive, but “the iconic building still has a lot of atmosphere”, and its “olde English staples” receive very much more consistent praise since its refurb – “it is one of the rare places in London where you can get traditional carvery on a trolley which tastes good!” Perhaps in keeping with the story of renewal, new chef Adrian Martin (who previously oversaw Annabel’s and Harry’s Bar) took over as chef from William Hemming in August 2018.
Summary
After too many years in the wilderness, this “tired war horse of British cuisine” underwent a 10-week revamp in summer 2017 in a bid to restore its “faded elegance”. Having been consigned in recent decades to tourists and breakfasting businessmen, it remains to be seen whether its legendary trolley-service of roasts will cease to “trade on its historic reputation”.
For 30 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 Simpson's in the Strand?
Restaurant details
Prices
| Availability | 2 courses | 3 courses |  |
 |
 |
|---|---|---|---|---|---|
| Lunch | £46.00 | £58.00 |  |
|
|
| Pretheatre | £30.00 | £34.00 | |
|
|
Traditional European menu
| Starter | Main | Veggies | Pudding |
|---|---|---|---|
| £14.00 | £22.00 | £5.00 | £10.00 |
| Drinks |
|
|---|---|
| Wine per bottle | £36.00 |
| Filter Coffee | £4.00 |
| Extras |
|
|---|---|
| Service | 12.50% |
100 Strand, London, WC2R 0EW
Opening hours
| Monday | CLOSED |
| Tuesday | CLOSED |
| Wednesday | CLOSED |
| Thursday | CLOSED |
| Friday | CLOSED |
| Saturday | CLOSED |
| Sunday | CLOSED |
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