May Fair Kitchen Located in the award-winning, five-star May Fair Hotel, the recently
Another of the restaurant’s signature dishes is the sharable French-
opened new grill and seafood restaurant, May Fair Kitchen, is bringing
trim fore rib of beef and the 12-hour cooked British pork cheeks with
back a sense of classic taste to the heart of London’s elite.
griddled, charred free range Blythburgh pork rib cutlet, rare-breed
The modern restaurant, elegantly decked out in subtle hues of
sausages and acorn-fed Iberico ham. We chose to start, on Emma’s
yellow and blue, has taken the place of former Quince, to showcase
suggestion, with the Iberian Peninsula spiced chorizo and smoked garlic
a change of direction for the hotel’s dining offerings. Boasting a daily
tiger prawn skewers, and continue with the Bideford wild caught turbot;
and seasonally changing menu based on top-quality meat and fish
BBQ short beef ribs; and Marbled beef fillet. Acompanied by a dressed
from around the world, complemented by an international selection
green salad, real chips, samphire and ginger and the incredibly
of wines, the May Fair Kitchen also offers guests the chance to interact
indulgent Lobster mash, tarragon and capers. As General Manager Shan Raja told us, he wants people to leave
Now we don’t mean that guests help cook, of course not, however
feeling like they’ve had a well portioned meal, not hungry for more
diners are invited to hand-pick their chosen dish from elegant displays
as can be the case in many upscale eateries, and my is he right. The
of seafood and meat, sourced from Alden’s from Oxfordshire. The
portions are spot on. Large enough to feel that you are getting your
seafood display is particularly impressive with, a variety of large
monies worth but not so large that you cannot manage dessert –
langoustines, tuna, lobsters, scallops and oysters.
something that is hard to ignore as the decadent trolley of gateau’s,
Showcasing traditional class and style that the May Fair Hotel is now renowned for, the staff on hand are nothing but impeccable from their uniform to their impressive knowledge of the menu. Our waitress Emma was only too keen to help us picking from the array of delights.
tarts and chocolate treats are wheeled around the room to other guests. The fillet was cooked to perfection, as was the turbot and the ribs simply fell off the bone. Starting with the tiger prawn skewers to share
Start your meal with a glass of champagne while perusing, dishes
was a great idea as they really are not to be missed. The chorizo is
include modern takes of British classics such as the Mixed grill with
plump and juicy while the tiger prawns are simply huge and delicious.
Pommery infused pig’s hind leg, Horseradish-Crusted Grass-Fed Beef
Guests can also receive wine and food matching advice from the
Fillet, succulent lamb cutlets and Stornway black pudding pudding
restaurant’s experienced sommeliers who are only too happy to help.
for meat-lovers and Spiced bean and vegetable croquettes, Griddled
The classic dessert trolley offerings change on a daily basis and are
Green Zebra tomato and BBQ haricot beans for vegetarians.
hard to turn down, finishing off an already sweet evening perfectly.
The May Fair Kitchen is open for breakfast, lunch and dinner seven days a week. For reservations and menu details, visit www.mayfairkitchen.co.uk or telephone 020 7915 3892.
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with the kitchen playing a major part in their meals.
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