Best Dishes at Lyle's

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.

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.

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.