what the critics say
Marina O'Loughlin - 3/5
Wednesday, January 06, 2010 - The menu is religiously dedicated to all things indigenous - even some decent English wines. There's London Particular, a thick, bacon-laced pea soup named after the notorious fog, quail Scotch eggs, crumbly little biscuits flavoured with rosemary and Montgomery cheddar. OK, so there's the odd rogue risotto for the more ascetic customer, but otherwise it's mostly the well-executed, rib-sticking likes of beef cheeks or venison. Even the much-mocked faggot puts in a show. Sticky, sinful gingerbread sandwiched with Regent's Park honey ice-cream is breathtakingly gorgeous. Hallelujah!
Zoe Williams - 5/10
Friday, August 21, 2009 - She continued with the warm Brookland Farm chicken salad with radicchio and sherry currant dressing, which description alone is far and away more than I would ever say about it. 'Lifeless' would be too strong a word, but it didn't have any lift...I had the steamed sea trout with champ and green-tomato chutney, and I was a lot keener on this. The fish was basically perfect - subtle, delicate, very pretty for what that's worth, and expertly handled. The champ was good too, and the chutney, on this outing, was exactly right, with tang, sweetness, range and complexity.
your comments review this restaurant and win a bottle of champagne
Had lunch here last Saturday and enjoyed it from start to finish. The restaurant is small but very atmospheric, seemingly in the undercroft of St Paul's Cathedral. Service was swift and friendly. The food well priced and fresh, well cooked and largely sourced from local and organic ingredients. We'll return as soon as possible.
Comment on this reader review
Lorraine
- View all reviews by this user
Overall rating 
Food 10 | Service 10 | Atmosphere 9 | Value for money 9
Wednesday, September 22, 2010
what the bloggers say
Essex Eating
Saturday, June 05, 2010 - Back on track, my dish of West Sussex Lamb rump, smoked Garlic, Shallot and Spinach arrived, beautifully pink and tender, exactly as it should be. It tasted great. The recurring theme with the food so far, and present again here in this dish, was how competently, yet simply cooked everything was. Nothing fancy, nothing showy - just lovely ingredients shining...The location is second to none, the menu, and the ingredients used are almost a lesson in how British food should be done.
Bellaphon
Friday, August 14, 2009 - There's no a la carte menu here, the fixed priced lunches comprise of either two or three courses. Each course consists of a well-defined number of up to five dish options, which's good enough for me...The extraordinarily good thing about The Restaurant apart from the value is the execution of the cooking from the well-sourced ingredients. The food here is devoid of any over-complications or complexities, it's best described as simplicity at its best. Marvellous.
Oliver Thring
Wednesday, August 12, 2009 - I kicked off with a salad of wood pigeon and pointed cabbage: now there's a brassica we don't see enough of these days. It was a lovely, nouvelle-cuisiney salade tiede: the pigeon warm from the pan, its flesh squidgy and bloody. This was a delicious, almost unimprovable dish...At 20 'British pounds' for the three courses, this is value that tends towards the excellent. The Restaurant at St. Paul's is doing almost everything right, and almost everything better than you'd expect.
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