Soho, Fitztrovia, Covent Garden

Clipstone

Clipstone

Modern European | Soho, Fitzrovia, Covent Garden

This was the second opening from the team behind Quality Chop House, Portland and Emilia. The corner site has loads of natural light and serves up seasonal dishes influenced by what UK produce is great right now.

Restaurant details

Address: 
5 Clipstone St, London W1W 6BB
Nearest tube: 
Great Portland Street
Telephone number: 0207 637 0871
More info: 
Outside seating (weather permitting)

Contact restaurant

Map

Swap Start/End
5 Clipstone St, London W1W 6BB

 

Critic reviews - total score 8.5 out of 10

Critics' score: 8
Grace Dent Evening Standard
Reviewed on October 06, 2016
"Of course, all this sharply honed faff and chef’s jazz noodling is all very well but does it taste good? Yes. A humble plate of young, fresh, battered and deep-fried leeks with a good mustardy sauce gribiche was a thing of dreams. They brought four. I could have eaten a dozen." READ REVIEW

 
Critics' score: 10
Tom Parker Bowles Mail on Sunday
Reviewed on September 17, 2016
"There’s true talent here, and confidence, and an understanding that great cooking venerates great ingredients. Forget hype and hyperbole, and just judge us by what’s on the plate. Amen to that." READ REVIEW

 
Critics' score: 8
Jay Rayner Observer
Reviewed by September 11, 2016
"It is these outbreaks of serious old school cooking – the sauce gribiche, the calf’s brain, this dessert – which make me love Clipstone the most. It is not obsessed with the new and edgy for its own sake; there is an instinct to feed." READ REVIEW

 
Critics' score: 8
Kathryn Flett Telegraph
Reviewed on September 09, 2016
"With all the hallmarks of becoming a neighbourhood classic, I hope it remains in-situ long enough to be enjoyed by the drone-and-hoverboard generation." READ REVIEW

 
Critics' score: 10
AA Gill Sunday Times
Reviewed on September 04, 2016
"This is the most compelling menu I’ve seen for a long time. I tend to, with a petit pretension, read food lists as single coherent statements rather than directories of choice. They tell you about the restaurant, the kitchen, its ambitions and the people it hopes to feed. This is a constantly exciting, economically brave but gastronomically astute page, with its recurring tropes and themes — the nuts and the lemons, the pickling and the soured things — that show a kitchen working out its own variations." READ REVIEW

 
Critics' score: 8
Fay Maschler Evening Standard
Reviewed on August 17, 2016
"The menu plays to many of the same strengths (as Portland), such as vibrant use of homemade pickles and fermented juices, beguiling scatterings of herbs and flowers, candied nuts, cultured cream, a neat annexation of some Japanese flavours, fruit making itself at home in ostensibly savoury assemblies, protein paired with the food it would like in life, such as wood pigeon with corn, and Frenchified desserts. " READ REVIEW

 
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