Chef's Table

Indulge in the best of British fine dining with our selection of award-winning restaurants and bars at The Dorchester Hotel, our 5-star luxury hotel in London.

Restaurants & Bars - London - The Dorchester | Dorchester Collection

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GourmetGorro: Monty's Deli, Hoxton, London Jewish restaurant review

I’m a sucker for Jewish deli food and Monty’s menu is packed full of the stuff from chopped liver and egg and onion to babkas and blintzes.

Impressively, everything is made on site from the bread to the cured meat.

Soft carrot, fronds of dill and lokshen (noodles) were on the mark but the kreplach (matzah balls) were a little too leaden.

Served on toasted rye bread, it was loaded with flavoursome soft meat topped with melted Swiss cheese, tangy Russian dressing, punchy mustard and richness tempering sauerkraut.

Golden fried patties of shredded potato and onion were super crisp on the outside with perfectly soft interiors.

The Chef's Table: Bocca di Lupo, London

Sitting at the Chef’s Table in Bocca di Lupo, I can’t help but smile at the sequence of events that led us to the prestigious restaurant in  London’s Soho district.

The Bar, From the Chef’s Table But once we are inside, we are shown to our seats away from the bar section and right in the centre of the kitchen action.

We choose a bottle white wine to accompany our dishes, Terre di Franciacorta Bianco 2008, Fratelli Berlucchi Chardonnay/Pinot Bianco from Lombardia and watch the fours chefs in action.

The flavours are robust, the rice cooked to perfection and the taste lingers to the point I start to hope the next dish is delayed just a little.

Bocca di Lupo remains one of the most fabulous dining memories of our last trip, and a restaurant that we would return to on our subsequent visits to London.

Bubbledogs Kitchen Table restaurant review 2012 November ...

The kitchen table is the fine dining counterpart to the bar, where chef James Knappet serves a no-choice tasting menu in two evening sittings.

At the back of the bar a curtain leads to the kitchen table, where stools surround a central kitchen area, the chefs working just in front of the customers, rather as in a restaurant in Japan.

The mackerel was fine, but the sauce rather dominated the dish, and there was a touch too much lemon to my taste (14/20).

This was a more successful dish for me, the scallop sweet and lightly cooked, the garnishes a good balance to this sweetness but not being too strong (16/20).

The duck hearts were fine and the figs themselves were good, but for me there was not enough acidity in the dish to cut through the richness of the duck (14/20).

Visit Flat Three Restaurant in Holland Park - Flat Three

The Kitchen Table at Bubbledogs - review | London Evening Standard

ES Food Newsletter What is the correct etiquette for pushing past a queue of people waiting in the cold and wet for a table at a hot dogs and champagne establishment that doesn’t take bookings when you have a seat reserved in the fancy restaurant at the back?

Knappett, who comes across as endearingly shy, like a new teacher at a minor public school on the first day of term, elucidates the first item, giving more detail than the one word — scallop — on the 13-word list that comprises the rough paper menu.

The word “cod” on the menu turns out to refer to taramasalata served as a dip for pork crackling — a combo I had encountered two days previously at St John Hotel, only there the salted, soaked and dried puffed-up skin wasn’t dusted with powdered dried seaweed.

Fried skin, then more fried skin must have been a deliberate ploy but it was as hard to fathom that rationale as it was later to understand the profligate hand with butter, first on lobster with sea aster, then tagliatelle with truffle, then in the sauce for duck hearts with nettle flowers and pickled elderberries, and enriching the assembly of short ribs (aka Jacobs Ladder) and beef fillet with bone marrow.

Sunny Sunday in the park with Reg, then a bacon sandwich at home using Denhay unsmoked back and Warburtons soft white — best for purpose.

Restaurant: Kitchen Table, London W1 | Life and style | The Guardian

Each of the 11 little courses delivers eyebrow-raising surprises or sheer, sensual gratification, frequently both.

This is the "&" bit, Kitchen Table, a mini amphitheatre for cheffery as spectator sport, a labour of love financed by shadowy backers and hotdog queues.

You perch on cumbersome leather stools at the counter – well, the pass – while young chefs scuttle hither and thither, piping tiny dots, sizzling butter and strewing foraged chickweed.

This circle-jerk of oneupmanship makes me wish I could pull a battered black pudding out of my bag and poke it in their eyes.

I feel sorry for Knappett, who introduces each course with bushy-tailed enthusiasm and real knowledge, having to perform for this self-obsessed, show-off audience of conspicuous consumers.