Blumenthal's first London restaurant has 140 covers, serving lunch, dinner and afternoon tea. Ashley Palmer-Watts who's been at the Fat Duck for nine years is head chef. Promised by Blumenthal to be an "upmarket bistro" featuring "historic British-influenced dishes" there will also be the chance to book private dining rooms to enjoy your own feast in the style of Heston's Channel 4 shows.
Restaurant details
Address: Mandarin Oriental Hotel, 66 Knightsbridge, London SW1X 7LA
Telephone number: 020 7201 3833
2 Michelin starsNearest station: Knightsbridge
- Private Hire available
- Bar area
More info
Map
Critic reviews - total score 9 out of 10
Reviewed on June 22, 2011
"Dinner is a well-oiled machine, operating as smoothly as that pineapple roaster. But it’s not slaying me: too slick; too polished; too… Mandarin Oriental." READ REVIEW
Reviewed on March 20, 2011
"You couldn't feel let down here because it is simply too good, but you might feel – as I did – the lack of a wow moment..." READ REVIEW
Reviewed on March 12, 2011
"Main courses were excellent. The pork chop with sauce Robert was the best pork chop I've ever had: cooked sous-vide and finished on the grill, it was succulent, and the sauce, a demi-glace spiked with mustard, was amazing." READ REVIEW
Reviewed on February 27, 2011
"None of these dishes is the exercise in miniaturism that Blumenthal practises at the Fat Duck in Bray. They are bigger, more boisterous; a hug rather than a tickle. But the same absurd obsessive-compulsive attention to detail has gone into all of them, and it shows." READ REVIEW
Reviewed on February 19, 2011
"My husband, a man not given to needless praise and positively averse to hype, says it is the best meal he's ever eaten in a restaurant." READ REVIEW
Reviewed on February 14, 2011
"Blumenthal and Palmer-Watts aren’t wacky scientists experimenting for the sake of novelty or to shock. They’re creative chefs who are expanding the boundaries of British cuisine, in this case by digging deep into the past." READ REVIEW
Reviewed on February 13, 2011
"This is an exemplary menu of perfect balance and brilliance. The preparation and the concept manage to be a very British contrariness, both comforting and surprising, inventive but familiar." READ REVIEW
Reviewed on February 12, 2011
"When the hyperbole and hysteria around Dinner subside, it will be clear that while it may not be "the best restaurant in the world", as one over-excited critic has anointed it, it is certainly a world-class restaurant, which takes British food to another level." READ REVIEW
Reviewed on February 09, 2011
"Some dishes exceed expectations, others can raise false hopes. Yet all the dishes are beautifully plated, in haute cuisine style." READ REVIEW
Reviewed on February 07, 2011
"The sheer effort, attention to detail and astonishing skill that went into every single element of the dishes we ate on Saturday, as well as service from a front of house team that were as attentive and knowledgable as you could ever hope for, made the whole experience a complete joy from start to finish." READ REVIEW
Reviewed on February 07, 2011
"The best thing of all about Dinner is a quality never before associated with a Michelin deity. It is colossal fun." READ REVIEW
Reviewed on February 04, 2011
"His food was the best I've ever had. It made the second-best restaurant I've been to seem old-fashioned." READ REVIEW
Reviewed on February 03, 2011
"This is a worthwhile addition to London, over which The Fat Duck’s chef has wafted an admirable sprinkling of inspiration. And it’s reasonably enough priced... by the standards of Knightsbridge hotels." READ REVIEW
Reviewed by February 03, 2011
"What tipped the meal into four-star territory were the desserts. Pastry chef James "Jockey" Petrie is a brilliant, apparently rather scary practitioner." READ REVIEW
Reviewed on February 02, 2011
"There's no doubt that Dinner is going to be a runaway hit. It has everything it needs to be a success, not least thanks to its amazing culinary creations." READ REVIEW
Reviewed on February 02, 2011
"Only once in my life, the first time that I went to El Bulli, the now extinct former “Best Restaurant in the World”, have I had an experience comparable." READ REVIEW
Reviewed on February 02, 2011
"From time to time I had to remind myself that these were British dishes. Dinner reclaims and reinvents our own cooking heritage, reinvigorating the tired and ordinary orthodoxies of traditional British cooking."
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