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Notting Hill
- Fan arrives in Notting Hill from Peru with its Nikkei omakase
For the past two years, a group of friends have been creating waves in Lima's white-hot dining scene with their omakase Nikkei restaurant Fan. And when a city's Nikkei scene also includes the current World's Best Restaurant (Maido), that's really saying something.
Now Fan has arrived in London, opening rather under the radar in Notting Hill. We know precious little about what their London restaurant will be
... - Speedboat Bar motors west to open in Notting Hill's Electric Bar
It's all change over in Notting Hill where Soho House's Electric Bar has jettisoned its diner, getting ready instead to open the second iteration of the hugely popular Speedboat Bar in Soho.
If you're a fan of the original, then the West London version of the restaurant will look a little different. "This time around, the interiors are less Bangkok shophouse with a clubhouse above, more engine room," says chef
... - London is about to get a pop-up olive oil bar
Unless you’re a professional food taster, you may not have had the pleasure of cleansing your palate with a shot of olive oil, but that’s all about to change with the news that an olive-oil pop-up bar is coming to Notting Hill.
Much more than a health food, extra virgin olive oil (EVOO) conjures up majestic drizzles of the golden stuff on sun-drenched Mediterranean escapes. And for a short time, you can both educate
... - Test Driving Eel Sushi, Dorian's equally hard to get into sushi bar sibling in Notting Hill
Directly opposite Dorian, and from the same owners, you'll find Eel Sushi - a sushi bar that comes with bragging rights for those who get a seat here.
- Thomas Straker opens all day restaurant and deli Acre in Notting Hill
Chef Thomas Straker is making things easy on himself with his second restaurant opening, as it's just a few doors further down from his eponymous restaurant in Notting Hill. Acre is being described as a restaurant and deli that's "all about simple, quality cooking and putting seasonal ingredients on a pedestal."
While work on the space progresses they've already thrown open the doors to the casual dining restaurant.
... - Stylish restaurant Chez Lui in Notting Hill is the start of a new French-inspired restaurant group
You may know Bagatelle Group from their eponymous Bagatelle restaurant in Mayfair (and many others around the world), but they're about to try something new for their next opening. They're launching restaurants as part of a new group, La Bistrot Collection, and the first of those is getting ready to open in Notting Hill.
Chez Lui is taking
... - The Dorian team are opening no-bookings Eel Sushi Bar in Notting Hill
6/5/25 - updated with new opening date and soft launch details
Not content with having one of the hardest-to-book restaurants in West London in Dorian, or the viral sushi experience Tuna Fight Club, the team responsible for both of those is now gearing up to open a sushi bar in Notting Hill.
Eel has taken over an old antiques shop on Talbot Road. It'll be a 10-16 seater restaurant that they're describing
... - Dishoom are opening a Permit Room in Notting Hill
26/4/25 - updated with the opening date
Dishoom already has seven restaurants in London, but for the eighth, they're going in a (slightly) different direction. Outside of town, they've opened three Permit Rooms, which are essentially offshoots of the main Dishoom, billed instead as all-day bars and cafes, and now they're bringing one of those to Notting Hill.
The Notting
... - The Fat Badger is the latest Notting Hill restaurant from the Pelican and Canteen team
It's been open on the QT for the last few months but only now has The Fat Badger officially opened for business. If you haven't heard of Notting Hill's worst-kept secret, then let us enlighten you. This is the latest opening from the team behind The Pelican, The Hero and, most recently, Canteen.
It's a pub and restaurant that takes over the floors above Canteen. Until now, you've had to gain access through an
... - Sino is bringing its contemporary take on Ukrainian food to Notting Hill
Following the recently opened Tatar Bunar, another new Ukrainian restaurant is coming to London. Sino comes from Polina Sychova and chef Eugene Korolev, the latter who has worked at Michelin-starred restaurants across Europe.
The name Sino means "hay" in Ukraine, and
... - The best restaurants in Notting Hill
Here's our pick of the best restaurants in the Notting Hill, an area which has grown into an excellent restaurant destination.
- Test Driving Dove, where Jackson Boxer takes Orasay in a new direction
Jackson Boxer has given his Notting Hill restaurant a complete overhaul to turn it into what is now Dove. We went along to see what exactly had changed.
- Kuro Bagels is taking over from Kuro Eatery in Notting Hill
A few years back, the boutique group that is KURO in Notting Hill which has a coffee shop and bakery, opened its all-day diner called Kuro Eatery. It seemed a popular enough place, but clearly the duo behind it wanted more so they've closed it and are about to reopen it as a bagel shop. KURO Bagels is going to be serving "high-quality artisan bagels to-go", so it sounds more in the vein of nearby
... - Zima head to Notting Hill with their caviar and dumplings
Almost a decade after launching their Russian street food restaurant in Soho, the team behind Zima have now opened a second restaurant, this time in Notting Hill. In December, they took over the old Buvette site on Blenheim Crescent and have kept the format of the restaurant pretty much the same, with counter dining at the front opening up to a bigger dining room at the rear.
If you haven't made it to the original Soho spot
... - Jackson Boxer replaces Orasay with Dove
There was quite the kerfuffle on Instagram when Jackson Boxer took to social to announce that his much-loved Notting Hill restaurant Orasay was going to close at the end of 2024. "There are a multitude of reasons for this," the chef and restaurateur said, "but the simplest one is that Orasay was never a very lucrative business. We specialised in working with a fragile and elusive product
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