A signature seasonal dish that represents Lyle's approach to British ingredients. Fresh eel is smoked in-house, giving it depth and complexity. The roasted beetroot provides earthy sweetness that complements the smoke. Fresh horseradish cream adds spice and brightness that cuts through the richness. This combination has appeared multiple times across reviews, suggesting it's a regular menu item when eel is available. The smoking technique is precise — not overwhelming, just enough to add a layer.
Tips from diners
If eel appears on the menu, order this. The smoking is done in-house and the horseradish is made fresh.
Beef forerib from Hereford cattle is roasted until the exterior develops color and the interior stays pink. Heritage turnips (various heirloom varieties) are roasted until caramelized, providing sweetness and texture. This is British cooking at its best — premium beef treated with respect, seasonal vegetables highlighted. The quality of the meat is evident when it's cooked this simply. Multiple reviewers describe this as an example of Lyle's philosophy — let good ingredients speak.
Tips from diners
The Hereford beef is excellently tender and flavorful. Order it medium-rare to appreciate the texture.
Carlingford Lough in Northern Ireland produces some of the UK's finest oysters. Lyle's serves them simply — just the oyster, a squeeze of lemon, and optional mignonette. This lets the oyster shine. The quality is evident in the sweetness and briny complexity. This course appears on the menu when oysters are in peak condition. It's the kind of simple course that separates good restaurants from great ones.
Tips from diners
Order them with just lemon — the oysters are too good for heavy sauces. Mignonette is optional.
A simple summer course that showcases perfect cucumber at peak season. The gazpacho is bright, chilled, and refreshing. Herbs add freshness. The technique is precise — the gazpacho is silky and well-balanced, never watery. This appears when cucumbers are at their sweetest in summer. It's the kind of course that restaurants often ignore but Lyle's executes beautifully.
Tips from diners
This course only appears in summer when cucumbers are perfect. If you see it, order it — it's the kind of simple course that stands out because of ingredient quality.
A nose-to-tail course made in-house using pork blood. The cake is rich, earthy, and deeply savory. Preserved figs provide sweetness and a touch of luxury. Spring greens (bitter and mineral) balance the richness. This is the kind of course that shows Lyle's commitment to whole animal cooking and traditional British techniques. Blood cake is uncommon in modern restaurants, making this a notable course.
Tips from diners
If you've never tried blood cake, this is the restaurant to try it in. The kitchen treats it with respect and pairs it thoughtfully.
Lyle's opened in 2014 in the Tea Building in Shoreditch under chef-patron James Lowe, who previously spent four years as head chef at St John Bread and Wine. The restaurant has held its Michelin star since 2015. The kitchen operates on a hyper-seasonal, foraged philosophy — if produce isn't perfect, the dish is scrapped or adjusted. Vegetables are treated as stars, not afterthoughts. The menu literally changes daily based on morning market visits and what's at peak ripeness. This is British cooking with humility and respect for ingredients.
The menu changes daily based on what James Lowe sources at the market that morning. There is no standing menu. At lunch, expect about 14 à la carte starters and mains with 5 desserts. At dinner, there's a 7-course set menu.
Dinner is set menu only and books up quickly. Lunch offers à la carte options and is easier to get into. If you want flexibility in ordering, lunch is your best bet.
You would do yourself a disservice in skipping the vegetable dishes here. The kitchen treats vegetables as stars, not afterthoughts. Almost every course highlights seasonal produce beautifully.
Lyle's has held its Michelin star since 2015 and turns 10 in 2024. It's one of London's most consistent and respected restaurants. The quality never wavers.
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