Described by multiple reviewers as 'an absolute must' and 'the star of the show', this featherlight dessert is flambéed at the table and generously laced with Grand Marnier. At £16, it's lighter than most soufflés and eggy. Reviewers consistently rank it among the best desserts in London.
Tips from diners
Book it in advance if you can — it's wildly popular and sometimes runs out on busy nights.
Worth sharing between two people to save space for other courses, though at £16 it's already a bargain for tableside theatre.
Served in the shell as a starter at £16, these scallops are lightly roasted and paired with crisp bacon strips and a buttery, malt-vinegary sauce. The restraint in cooking technique lets the scallop quality shine.
Tips from diners
Eat them straight from the shell while warm — don't let them cool.
A deeply savoury pudding with light, buttery pastry hiding a slow-cooked beef and Guinness filling. Multiple reviewers single it out as among the best they've had. Served with duck fat chips and comes at £26.
Tips from diners
The pastry should be light and buttery — if it's tough or dry, the pudding hasn't been handled right.
Served without cream or custard, this version prioritises the toffee sauce — a butterscotch-brown gloss that coats an airy, not-overly-dense sponge. The restraint in dairy lets you taste the actual caramel.
Tips from diners
The sauce is dark, rich and sweet but not cloying. The sponge should arrive as a perfectly uniform small square swimming in a generous pool of sweet, nutty syrup.
A comforting hotpot with tender lamb meat and a distinctive potato topping that's been scored thin and crisped. It exemplifies the restaurant's focus on traditional British meat cookery done with precision.
Tips from diners
The lamb should pull apart at the mere nudge of a fork. The potato scales are the visual appeal, but the soft, rich meat is the real star.
A proper London pub brought back to life by Oisín Rogers, Flat Iron's Charlie Carroll, and former Fat Duck chef Ashley Palmer-Watts. Steaks and chops are wood-fired upstairs in the Grill Room, with the top-floor Claret Room offering quieter dining. Bookings open Thursdays at 10:30am three weeks in advance.
Bookings open every Thursday at 10:30am for three weeks ahead. Set a phone alarm or you'll miss out — they fill within minutes.
Ground floor is all drinks and standing room — dining is upstairs in the Grill Room (louder) or top floor Claret Room (quieter). Specify when booking if you have a preference.
First sitting is noon, last is 22:00 on weekdays or 21:00 on Sundays. The lunch menu is a fixed-price no-choice £29 (prawn cocktail, skirt steak, sticky toffee pudding) and far easier to book than dinner.
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