The Randolph has never disappointed..but under Chef Simon Bradley it has hit new heights.
The cooking going on there right now is sensational.
Innovative but gimmick free. Beautifully balanced and nuanced.
Each dish is complex but shows the individual constituents to perfection. For example I ate a wonderful dish of John Dory with artichoke, heart coco beans, and braised lettuce. It was light yet deeply satisfying.
This is highly skilled cooking.
Service was charming and impeccable.
Autumn was arriving in St Giles, the September sun glancing on ancient stone visible through the large windows...
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