The Northall

Celebrating fine local produce, The Northall has made a name among the best British restaurants in London. Browse seasonal menus and book a table here.

The Northall | British Restaurants in London | Corinthia Hotel London

If within 24 hours of a confirmed reservation with Corinthia Hotels made on Corinthia.com, you find a lower rate for the same hotel, room type, inclusions, stay dates, discounts and payment conditions, please contact the relevant email address from the list below to make your claim.

Your claim should be supported by the URL where the lower rate was found and a screen shot which clearly displays the date of stay, room type, same hotel, inclusions and payment conditions of the lower rate offering on the competing website.

If we are able to verify that the lower rate found qualifies for the Best Rate Guarantee, and all other terms and conditions are met, Corinthia Hotels will pay for 100% of the room charges of your first night, and will price match the room for the rest of your stay.

To make your claim, email the relevant hotel on one of the following: night free, match rate for rest of stay, no minimum nights Corinthia Hotels guarantees the best online rate on corinthia.com based on the following terms and conditions: 1.

The lower rate must be found and the claim submitted by email within 24 hours of the original booking and at least 24 hours prior to the standard check-in time at the hotel.

http://www.thenorthall.co.uk

restaurant review: brunch at northall restaurant, corinthia hotel

Rebecca Milford loves a good excuse for brunch – so when she learnt of a champagne jazz experience offered by the Northall restaurant in The Corinthia Hotel, there was no stopping her.

Sumptuous luxury abounds – it is part of the rather divine Corinthia hotel – and this is the first ever three course brunch menu I have been confronted with.

I mean, one of the main courses is a full Sunday roast, and you can also have sea bass and a beef burger.

A dozen rock oysters and beef tartar were the rather unusual initial fodder, but when one is also washing it down with Laurent-Perrier champagne then anything goes.

For my main course I succumbed to Sunday tradition and plumped for roast beef which, delivered with skill, was the perfect balance of hearty-classic-meets-refined dish.

The Northall, Corinthia Hotel - London Restaurant Reviews | Hardens

Garry Hollihead is Culinary Director of Corinthia Hotel London and his clean and simple style of cooking celebrating the best provenance ingredients he can source from the four corners of the UK, has been enjoyed at the 294-room property since he joined pre-opening in October 2010.

He has built up personal relationships with his suppliers over a period of 30 years, including Head Keeper, David Whitby at the Petworth Estate in West Sussex who supplies game to the hotel.

Often Garry will ring his suppliers early morning and hours later the fresh produce is being delivered to the hotel – from the cold waters of Scotland come scallops and Hebridean halibut to oysters from the salt marshes of the Thames Estuary.

Garry likes to work with seasonal produce and is constantly adapting hotel menus to highlight the best freshly-available.

He won Sutherlands restaurant its first Michelin star which he retained for four years.

review of Northall London by Andy Hayler June 2013

Goosnargh chicken with peas and broad beans was cooked all right though its skin was flabby, but again seasoning seemed entirely absent, and the thin cooking juices were the only attempt at a sauce.

The chicken had little flavour, as was the case with the vegetables, nor was the dish very hot when served.

With such simple cooking you need top quality vegetables, and these simply didn’t past muster, the lack of seasoning adding to the problem (11/20).

There was a long gap before a drink or menu was offered, the wrong wine was brought, and then when I tried to talk to a waiter about a problem the staff either studiously walked past, as if I was invisible, or huddled around a central station chatting to each other.

The bill came to £88 a head with a good bottle of wine but no pre-dinner drinks and the one dessert taken off the bill.

Massimo Restaurant and Bar | Italian Food in London | Corinthia ...

If within 24 hours of a confirmed reservation with Corinthia Hotels made on Corinthia.com, you find a lower rate for the same hotel, room type, inclusions, stay dates, discounts and payment conditions, please contact the relevant email address from the list below to make your claim.

Your claim should be supported by the URL where the lower rate was found and a screen shot which clearly displays the date of stay, room type, same hotel, inclusions and payment conditions of the lower rate offering on the competing website.

If we are able to verify that the lower rate found qualifies for the Best Rate Guarantee, and all other terms and conditions are met, Corinthia Hotels will pay for 100% of the room charges of your first night, and will price match the room for the rest of your stay.

To make your claim, email the relevant hotel on one of the following: night free, match rate for rest of stay, no minimum nights Corinthia Hotels guarantees the best online rate on corinthia.com based on the following terms and conditions: 1.

The lower rate must be found and the claim submitted by email within 24 hours of the original booking and at least 24 hours prior to the standard check-in time at the hotel.

The Northall | Westminster, Strand, Victoria | Restaurant Reviews ...

Northall | Restaurants in Whitehall, London

The Malta-based Corinthia hotel group spent a mint turning this ex-government building near the Embankment into its London flagship, with stunning lobbies and two high-wow-factor restaurants, Italian Massimo (see p165) and this one, with a modern British emphasis.

Decor is a blend of classic grandeur (soaring Corinthian columns, of course), modern glitz and old-London poshness, with very comfortable leather seating and lofty windows.

Menus make great play of the origin of the quality British ingredients, but the cooking seems to lack the flair of its best grand-hotel competitors.

From the three-course set lunch menu – a reasonable deal for this kind of venue – cod brandade with smoked salmon, and roast barnsley lamb chop with forest mushrooms, shallots and a pile of parsley, were both pleasant, but unexciting.

Just reading the ‘Afters’ list had us drooling, but, sadly, vanilla parfait with cherry compote and watermelon and mint jelly had almost tasteless jelly.