Simpsons in the Strand (at The Savoy Hotel)

One of London's oldest and most famous restaurants, Simpson's in the Strand delivers an experience that honours its 189-year history and heritage, yet places itself firmly at the forefront of the modern London dining scene. Head Chef, William Hemming, has reimagined a new menu with contemporary alongside firm favourites. With a strong focus on produce sourced from around the British Isles, starters include London smoked salmon, with Wildes London zero curd, sea herbs & pickled cucumber and Buccleuch Estate beef tartar, with potted ox cheek & beef dripping.

Mains from the Signatures and Grill section of the menu include the Corn-fed chicken breast with lemon verbena, charred sweet corn, broad beans, ox springs pancetta; Pan fried sea trout with Scottish mussels, samphire, cucumber, native kelp broth, beach herbs and Barnsley Chop served with Welsh rarebit, leek fondue, mint & watercress.

Simpson’s also serves its famous dishes directly from the carving trolley – the Roast rib of beef with Yorkshire pudding, slow roasted carrots, creamed savoy cabbage, duck fat roasted potatoes, gravy, horseradish sauce continues to be a trademark dish.

The extensive beverage list led by general manager and sommelier, Anne Lomas, places emphasis on British gin, beer and wine. The Knight’s Bar at Simpson’s, perfect for a pre- or post-dinner drink, features a unique cocktail list that pays homage to British quirks. Many of the cocktails include Simpson’s London Dry Gin and Old Tom Gin, created specially for the restaurant by the award-winning Blackdown Distillery in West Sussex.