Simpson's In The Strand

The kitchen majors in traditional British cuisine, with an emphasis on top-quality meat, seasonal produce and old-school technique. Much-loved signatures include roasts carved tableside from gleaming silver trolleys, alongside pies, grills and heritage dishes that nod to the restaurant’s storied past. The restaurant was one of the first in the UK to be awarded a Michelin star back in the 1970s, and while the mood today is more about pleasure than pomposity, that commitment to quality still runs deep. The food offering is overseen by group executive chef David Stevens, whose experience ensures the classics are executed with confidence and polish.

Reopened as part of a multi-space destination, Simpson’s now blends history with modern energy, appealing to both loyal devotees and curious newcomers. Under Jeremy King’s stewardship - the man behind much-loved London institutions such as The Wolseley and Le Caprice - it’s once again a place to linger, indulge and soak up a slice of old-school London glamour. Ideal for impressing out-of-towners or treating yourself to a very civilised feast, this is British dining at its most unapologetically confident.