International Restaurants in Chelsea
1. Borough Market Kitchen International restaurant in Southwark Jubilee Place - SE1
2022 Review: Never known to stand still in its 800-year history, Borough Market has expanded again. Hot on the heels of its home delivery service (www.goodsixty.co.uk/borough-market) is this new food hall, just off Winchester Walk, which features 13 permanent fitted kitchens and a further 10 pop-up stalls – a crucible for young brands that are going places. Current incumbents include Applebee’s Fish stall, Brindisa Kitchen, Juma Kitchen, the phenomenal Mei Mei, and Rudie’s Jerk Shack.
2. The Admiral Codrington International restaurant in Chelsea 17 Mossop St - SW3
2022 Review: A long-standing watering-hole for the Chelsea set (immortalized in the 1980s style bible, The Sloane Rangers Handbook), off eternally chic Brompton Cross: the Cod is “not too pretentious or posey”, and serves “good honest pub grub” – albeit of a quality not found in your average backstreet boozer.
3. Gallery Bar & Brasserie, Saatchi Gallery International restaurant in Chelsea Duke of Yorks HQ, Kings Road - SW3
2021 Review: A big outside terrace is a key feature of Charles Saatchi’s attractive gallery café, which overlooks the green next to Duke of York’s Square on the King’s Road. Foodwise, it is most recommended for its afternoon tea possibilities, but it’s tolerably rated for a light bite at other times too.
4. Vardo International restaurant in Kensington and Chelsea 9 Duke of York Square - SW3
With its “great location” and “lovely outside tables” on Duke of York Square, together with the bold contemporary architecture of its circular premises (complete with roof garden), this three-year-old – named after the traditional Romany horse-drawn wagon – has much going for it. Fans would say this includes its diverse menu (similar to its Caravan group siblings) which “ranges from tasty Levantine dishes to delicious pizzas, so giving great variety for families to enjoy”. But ratings are undercut by complaints of “disappointing food” and a feeling that “they need to do something about the service”.
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