Savoy Grill by Gordon Ramsay

The legendary Savoy Grill has hosted a long list of famous diners since it opened in 1889, including Oscar Wilde, Charlie Chaplin and Frank Sinatra. You'll feel like an A-lister too, seated in the plush dining room beneath glittering chandeliers: "I love the experience whenever I go here," declares one devotee. Now a Gordon Ramsay restaurant, the menu pays its dues to The Savoy's culinary heritage, featuring omelette Arnold Bennett and peach Melba (both created here), as well as French staples that would be familiar to the hotel's first chef, Escoffier. But the main event is the "wonderful meat": generous grills and chops, with classic sauces such as marrowbone and shallot, feature alongside braises, roasts and pies, plus daily treats from the trolley – Wednesday is our favourite day for lunch, when beef Wellington is the star of the show. A traditional wine list lends support, while polished staff include "a helpful and knowledgeable sommelier". In short, the Savoy Grill delivers.

The Savoy Grill has been home to some iconic celebrity moments, with Winston Churchill, Marylin Monroe and James Dean having all passed through The Savoy’s gilded doors. The Savoy Grill by Gordon Ramsay most definitely takes the lead from the decadence of the hotel and offers a dining experience packed full of ‘gourmet glamour’.

The Savoy Grill was restored to its former glory during The Savoy Hotel’s £200-million refit. Burnished mirrors, polished wood finishes, crisp white table clothes and shimmering chandeliers all add to the decadent style of this restaurant. The classic menu is host to an array of favourites - most particularly Gordon’s signature beef wellington served with crêpes suzette that have the added drama of being flambéed at the table. As expected, the grill offers a varied choice of meat, fish and seafood - lobster Thermidor, Scottish langoustines, roasted Orkney scallops or grilled Dover sole all feature. For something hearty, the Sunday roast menu offers a salt-bake leg of lamb, roast suckling pig, salmon coulibiac or a traditional rib of beef served with Yorkshire puddings.