Oliver Burns is a luxury architectural interior design studio that works on residential projects. An exclusive studio with a vast portfolio, expanding through several countries and making partnerships with others designers and design firms. Joe Burns and Sharon Lillywhite, the founders and leaders of the studio, have a natural talent for […]
With regular celebrity endorsements, The Ivy is a stylish and sophisticated venue in which to dine. Offering contemporary European cuisine with a particular emphasis on British dishes, The Ivy also boasts an impressive wine list and an attentive and informed staff.
Nobu Berkeley St
The booking policy at Nobu Berkeley is Kafkaesque, the menu thicker than a telephone directory and more confusing than reading backwards, but this just adds to the marvellous snob value when you actually do manage to get a table and order a meal here. If you are struggling, you can always try their equally popular sister restaurant, Nobu at The Metropolian.
A unique gastro-brasserie conceived by Turner Prize winning artist Martin Creed, pushing the boundaries of art and functionality.
A marble floor with 96 different marble tiles from around the world, adorn the floor. The menu is devised by French Master Chef Pierre Gagnaire, and award-winning wines will ensure a magical dining experience.
Yauatcha is a contemporary dim sum teahouse that opened in London in 2004. An exceptional range of Chinese and Indian teas are also retailed at Yauatcha, along with handmade macaroons and chocolates. Designed by Christian Liaigre, the restaurant’s open-plan layout and visible kitchen energizes the entire space, engaging both the outside street scene and Yauatcha’s customers. Yauatcha received a Michelin star within a year of its opening.
Sister of the superbly popular Harry’s Bar in Venice, C London has fast proved equally popular, serving delicious if expensive Italian food in a lively atmosphere.
Located in the heart of Mayfair, a few steps away from the most elegant shopping, C London welcomes with its timeless, elegant setting and buzzy atmosphere an eclectic crowd of Londoners and a very international clientele.
Conceived by Sir David Tang, the founder of China Clubs in Hong Kong, Peking and Singapore, as well as the life-style brand, “Shanghai Tang”, China Tang offers some of the best and most authentic Cantonese food outside China. Menus do not compromise on classical recipes and all dishes, including its signature Peking Duck are prepared with the freshest ingredients and traditional spices and flavouring.
A magnet for over 40 years from the hippie generation and now to the ultra-cool London set. Julie’s has been referred to as the rock chick of the restaurant world. Opened in 1969, the decadent originality of this iconic restaurant remains. A maze of glamorous rooms and eclectic furnishings with murals, church pews and pulpits, a honeycomb of small eating areas and alcoves each in a different style including a medieval private and a banqueting room.
The Wolseley is a café-restaurant in the grand European tradition on London’s famous Piccadilly. With a spectacular Listed interior, the restaurant is open seven days a week. As well as eclectic lunch and dinner menus encompassing European classics, the restaurant serves breakfast, morning coffee, afternoon tea and an all-day menu.
CUT at 45 Park Lane
From prime dry and wet aged beef to salads, and succulent pan-roasted lobster, sautéed and roasted whole fresh fish, the menu provides wide appeal. A carefully crafted wine list complements the menu with distinct international selections. The restaurant occupies the ground floor with seating for 70 guests, while a striking central staircase leads to the first floor featuring a library and Bar 45, with bar-dining for 30.
Dinner by Heston Blumenthal
Inspired by the revival and modernisation of traditional recipes, Heston Blumenthal’s Dinner features simple modern recipes inspired by the gastronomic past. Conceived by the legendary British chef and his increasingly influential right-hand man Ashley Palmer-Watts, Dinner by Heston Blumenthal mines historical British recipes from as far back as the 14th century and reworks them using contemporary cooking techniques.