Fine Dining — Best British in London

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Potato and Roe

Described by critics as a signature dish that is 'not to be missed,' this iconic creation elevates the humble potato with beurre blanc, herring and trout roe.

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Bentley’s Fish Pie

Regarded as a classic with a 'piped and golden mashed potato top,' it features smoked haddock, salmon, and prawns in a 'mustard-boosted sauce.' Critics call it the 'essence of a PG Wodehouse novel' made by someone who 'understands the engineering of the dish.'

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Langoustine À La Nage

Universally cited as a masterpiece; huge, sweet crustaceans served in a rich, buttery sauce with bronze fennel.

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Confit Potatoes

Universally acclaimed as 'legendary' and 'famed,' these crispy, duck-fat fried cubes are considered even 'more glorious served in the restaurant' than from the adjacent deli.

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Black Truffle Buckwheat Crumpets

Described as 'unusual and lovely,' these starters are topped with 'curly slivers of truffle' and represent a defining signature of the restaurant's new identity.

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Veal Sweetbread

A recurring highlight described by critics as light and fluffy, expertly balanced with vin jaune, aged beef sauce, and a gentle vadouvan spice that lifts the dish.

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Twice-Baked Stilton Soufflé

Cited by multiple critics as the best in London—rich, cheesy, and perfectly crisp on the outside.

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Welsh Rarebit Crumpet

Described as 'heavenly,' 'light, fluffy and zingy' with the tang of good cheese and plenty of Worcestershire sauce.

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Roe Venison en Croute

Acclaimed as "simply the best venison dish" a critic has ever had, it features "huge chunks of stunningly good, ruby-red roe" paired with pickled red cabbage and a "wonderful" cep sauce.

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Eggs Drumkilbo

The late Queen Mother's favorite dish; a legendary seafood cocktail packed with lobster, langoustine, and shredded eggs, topped with 'sparkling cubes of soft, savoury aspic.'

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BBQ Scallop with Peppers

Consistently cited as the meal's highlight; Andy Hayler named it the 'best dish' for its depth of flavor and 'gentle spicy heat,' while other critics describe the preparation with red pepper as 'outstanding.'

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Lobster Ravioli

Described as the sort of dish you "just sit and stare at," it is noted by critics for being "artful on the eye and brilliantly bold to taste" with its accompanying spiced lobster bisque.

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Irish Soda Bread & Salted Butter

Critics describe the homemade bread as 'fresh' and the accompanying salted butter as 'glorious,' often served alongside a nettle soup that is 'thick as a puree.'

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Buttermilk Fried Chicken with Pine Salt

Universally acclaimed as the restaurant's 'infamous' signature snack, these are described as 'nuggets fit for a deity' and are served in a nest of pine branches with a 'fleeting fragrance' of woodiness.

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Langoustine & Crab Custard

Consistently praised as a delicate and inventive opening act, this dish is a highlight among the initial procession of snacks.

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Truffle Pudding

A universally acclaimed Simon Rogan signature, this savory bread and butter pudding is often served with a black garlic emulsion and is described by Hot Dinners as a 'rather good' and highly desirable addition to the meal.

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Agnolotti of Rabbit Livers

An adventure in taste and texture, these pasta parcels are richly creamy and filled with liver deeply saturated with Chianti.

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Whole Grilled Turbot

The restaurant's namesake ('Brat' is Old English for turbot); it is slow-grilled over smouldering embers until the vinegar-spritzed skin 'both crisps and softens.'

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Parker House Rolls

A long-standing staple of the menu; the wild garlic butter version is described as 'sublime' and 'particularly intense' due to the use of pickled flowers and stalks from the previous season.

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Scottish Langoustine Scampi

Described as 'clever but also delicious,' this dish features whole langoustine tails served with 'far superior' crushed minted peas and tartare sauce.

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St Austell Mussels

A recurring standout across reviews, praised for its creamy, comforting subtlety with fermented artichoke and preserved lemon.

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Pork & Sage Scotch Egg

Praised as a 'winner' with excellent crunch and sage flavor; a benchmark pub snack.

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Soda Bread with Cultured Butter

This signature bread receives 'full marks' from critics, with some describing it as 'most delicious' and 'almost closer to a slice of cake than bread.'

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Fish Bhorta

The essential must-order item supplied by the editor.

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Cornish Crab Salad

Retained for its consistent praise; described by critics as a quintessential Adam Byatt dish that is nicely presented with fresh, shell-free white and brown meat and cucumber.

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Poached Native Lobster

This starter is highly praised for 'hitting all the notes' with a refined combination of shellfish cream, heritage tomatoes, and sweet olive.

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Cured Cornish Mackerel

Acclaimed as the 'dish of the meal' by critics; it features a superbly balanced spiced nage consommé with lemongrass and lime, delivering 'cheek-tingling umami intensity'.

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Smoked Eel

A menu staple that defines the kitchen's style; praised for its addictive, powerful smokiness and pairing with pickled onions or kale.

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Potted Shrimps

Cited by Jay Rayner as a benchmark starter, it is served warmed through so it is easily spreadable on toast, with a 'measured' ballast of mace and nutmeg.

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Cornish Crab Salad

Consistently praised as 'delightful' and 'super fresh', often served with tardivo radicchio, lemon mayonnaise, and rye toasts.

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Meat Fruit

An almost iconic Heston invention where a silky and deeply flavoured chicken liver parfait is disguised as a mandarin orange (or plum), praised for its clever presentation and the way the citrus jelly balances the richness of the liver.

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Chicken and Ham Pie

Regarded by critics as a 'flash of inspired cooking' that features fantastic pastry and a lavish, well-executed filling.