45 Jermyn St.

45 Jermyn St

"Style and comfort go hand in hand at this bright, contemporary brasserie that delivers the classics with aplomb. The menu is a mix of European and British dishes, with the beef Wellington and lobster spaghetti both finished off at your table. Coupes and floats for dessert bring an old-school touch and pay tribute to its past as Fortnum’s Fountain restaurant. Slick service and the undeniably luxurious surroundings make a visit even more appealing." - Michelin Inspector

Where to Find London’s Best Beef Wellington

"A modern European brasserie serving a luxurious classic — what’s not to like when the dish boasts of dauphinoise potatoes, green beans and peppercorn sauce on the side, perfect accessories to the main event." - James Hansen, Apoorva Sripathi

"Fortnum & Mason, which had, of late, started to fall into the "tourist trap" arena, is making a comeback, and a major one at that with their splashy new restaurant, 45 Jermyn St. Suddenly, F&M is a destination for (well-heeled) locals again as well. Once inside the palatial Martin Brudnizki-designed bistro and seated at one of the luscious orange booths, the stuff of old-fashioned storybooks awaits: You can summon a cart of caviar and have your pick of the best, or ask for an ice-cream sundae (spiked, if you like) with the works. Of course, all the basics are available as well from British classics like rib steak to modern favorites like avocado on toast. It's the sort of place you go on a special occasion and wear your "Sunday Best."

The Best Dishes in London Restaurants This Week, By Eater Writers | Eater London

"A late-night decadent destination for an oversized truffled cheese toastie: generously buttered, nearly caramelised exterior and a luxurious snowdrift of high-quality truffle shaved over melted cheese, an indulgent, shareable sandwich experience that justifies its premium price as a treat." - Adam Coghlan

Critic Marina O’Loughlin Finds ‘Toastie From Heaven’ at Fortnum & Mason | Eater London

"Fortnum & Mason’s flagship dining room offers reliably high-quality, sometimes nostalgically modernised classics that leave many diners pleasantly satisfied even if nothing is revelatory. Service hiccups included being refused early admission before a reservation and a cringeworthy loo sign, and the experience is unquestionably expensive, but dishes such as perfectly executed raw mackerel tacos — crisp shells, clean fish, creamy dressing and a scatter of caviar — and a Portland crab with frisée and quail’s eggs praised for showcasing beautiful produce, demonstrate a light touch. Old-school items are updated rather than discarded (a textbook calf’s liver with sultry onion purée and crisp fried rings, served with fat, crisp chips), and the unambiguous highlight for one critic was a transcendent cheese toastie: finely textured bread, caramelised, buttery exterior, oozing raclette and a generous snowdrift of microplaned white truffle, an indulgent moment that summed up the visit’s glowing pleasure." - George Reynolds