Chef

Gary Rhodes

"Over the years I’ve become a regular visitor to this restaurant, never missing the autumn event and season of white truffles. It has become a central part of my diary to enjoy the white truffle risotto here."

"The Galvin brothers have introduced the Alsatian classic of tarte flambée to London, which can become your total meal of the day due to re-ordering another and another and another..."

"Executive Chef Simon Young has mastered the art of roasting the rib of beef to perfection, time after time after time. If I fancy roast beef, you’ll find me getting the Casterbridge Aberdeen Angus beef with Yorkshire pudding at The Rib Room."

"If you fancy the most sensational fresh oysters, then this is the place to be. They also have great fresh crab."