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When Gordon Ramsay flung open the doors to the newly-refurbished dining room at Claridge’s, there were gasps of admiration and a general stampede for seats. Awards have continued to flood in and so have the punters. And with good reason! The gorgeous Art Deco dining room has been made new and elegant with beautiful panelling and typical three-tiered lights.
The ambience is a combination of bubbling anticipation, with nimble waiters zipping between the tables, punctuated by cries of delight at the food. Well, there would be if we weren’t so well-behaved. The food, prepared by head chef Mark Sargeant under the beady eye of GR himself, is gloriously haute European. Ingredients are top-notch, menus change with the seasons.
Some dishes have included ballottine of foie gras, pear and chutney and Barolo reduction, roasted cannon of lamb with crushed new potatoes with white bean puree and baby leeks and rosemary jus, Bailey’s creme brulee with caramelised pears and honeycomb ice cream. Don’t miss the opportunity to sample the excellent wine list or neglect to visit the wonderfully 1930’s loos.
Top tips for booking Gordon Ramsay at Claridges:
Getting into London's top restaurants can be tough. Here are some top tips for booking success:
- Book in advance. Top restaurants fill up quickly -- requesting your booking up to three weeks in advance (or more if you can) will help to get you through the door.
- Look for alternative days. Friday and Saturday evenings are the most popular times to dine out. Try dining earlier in the week - Mondays or Tuesdays are good bets.
- Be flexible with times. The most popular booking times are in the mid-evening, so take a look at dining earlier in the evening or even late at night, around 10pm or after.
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