Westminster, Strand, Victoria

The Savoy Grill

The Savoy Grill

Gordon Ramsay launches the new Savoy Grill, with head chef Stuart Gillies in charge and now with an added champagne bar.

Critic reviews - total score 7 out of 10

Critics' score: 6 AA Gill Sunday Times
Reviewed on May 01, 2011
"...seeing as the River Restaurant in this place is so appallingly dire, and the decor so hideously crass, this menu is the small miracle that the Savoy must be grateful for." READ REVIEW

 
Critics' score: 6 Jay Rayner Observer
Reviewed on April 17, 2011
"... given the maelstrom around Ramsay these days, the most surprising thing about the Savoy Grill is that it isn't atrocious." READ REVIEW

 
Critics' score: 8 Richard Vines Bloomberg
Reviewed on March 14, 2011
"Among the mains, I’m a fan of the steamed steak and onion pudding with onion sauce, which is rich and satisfying and costs 18 pounds, and the braised English hare with roasted saddle and buttered spaetzle." READ REVIEW

 
Critics' score: 8 Anon City AM Estimated score
Reviewed on January 25, 2011
"If there’s a reputation on show, it’s that of the restaurant itself rather than the restaurateur – a legacy celebrated and revitalised by the design, the service and by Gillies’ nuanced take on Brit revival food." READ REVIEW

 
Critics' score: 7.5 Zoe Williams Telegraph
Reviewed on January 24, 2011
"This meat was incredible. I've talked of little else since. The flavour was symphonic – deep but heathery, succulent but dense, totally gorgeous. I had marrow and shallot sauce, and this was an eye-opener as well, fetching in more tones of sheepiness, so that the plate as a whole seemed to reinvent a creature I must have eaten a thousand times." READ REVIEW

 
Critics' score: 4 Marina O'Loughlin Metro
Reviewed on January 11, 2011
"my pie, a stout beef and onion job that is the shape of the pudding basin it was steamed in, (was) old-fashioned in the worst way... apart from this, the food is good, especially for a place of this scale."
READ REVIEW

 
Critics' score: 6 Giles Coren Times
Reviewed on January 08, 2011
"My friend Matt had roasted and butter-poached partridge with a delightful wee partridge turnover. We had a half bottle of gewürtz, a bottle of Pomerol and a generally okay time." READ REVIEW

 
Critics' score: 7
Richard & Peter Harden's Estimated score
Reviewed on December 21, 2010
"...if you’re simply looking for a good meal in the heart of the West End, you’re unlikely to do much better than here." READ REVIEW

 
Critics' score: 9 Matthew Norman Telegraph
Reviewed on December 20, 2010
"My lobster bisque, with a generous layer of lobster chunks at the bottom, was creamy, intense and startlingly good." READ REVIEW

 
Critics' score: 8 Guy Dimond Time Out
Reviewed by December 10, 2010
"GRH has created a menu which nods to tradition, so as not to scare off the dowagers. It nods, but doesn't kowtow, because concessions are made to modernity - the separate vegetarian menu is an appealing read, for example." READ REVIEW

 
Critics' score: 8 Tracey MacLeod Independent
Reviewed on December 11, 2010
"...given that this was lunch on the second day, this was an impressive performance, and already the room has the excitable hum of a successful restaurant." READ REVIEW

 
Critics' score: 6 David Sexton Evening Standard
Reviewed on December 02, 2010
"Braised hare came two ways — discs of the saddle lightly roasted, leaving most of the meat quite red and rare, mixed with pieces of leg, taken off the bone and cooked until soft and dark, in a stickily reduced red wine sauce: accomplished, fussy cooking." READ REVIEW

 
Critics' score: 8 Stephen Farmer View London
Reviewed on December 30, 2010
"...Gordon Ramsay’s Savoy Grill certainly looks befitting of its famous host, with food that just about manages to match the impressive setting." READ REVIEW

 

Restaurant details

Address: The Savoy Hotel, Strand, London WC2R 0EU

Telephone number: 020 7592 1600

Cuisine: British

Nearest station: Charing Cross/ Covent Garden

Nearest Station: Charing Cross

  • Private Hire available
  • Bar area
  • Chef's table

 

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