Gillray's Steakhouse & Bar

‘Wow… what a view!’ exclaimed one reader as he admired Big Ben and the city lights from this slick eatery in the London Marriott County Hall. Named after the famed 18th-century political caricaturist, Gillray’s is Bulldog British to the core, witness the chesterfields, Waterford chandeliers and original cartoons in the sophisticated dining room, and the 11 cuts of 35-day aged Aberdeen Angus beef on the menu –from T-bones and fillets to the show-stopping bull’s head (a gargantuan double-rib steak), all partnered by sides of black pudding, baked bone marrow and duck eggs. There are ham fritters and crab cakes to start, plus Dorset batter pudding and meringue pie to finish. The English spirit continues in the bar, with gins aplenty, craft beers and cocktails inspired by Gillray’s sketches. Service delivers, too.

Set within the grand surrounds of London Marriott Hotel County Hall, Gillray's Steakhouse and Bar delivers a polished take on the British steakhouse, with one of the capital’s most recognisable backdrops. Positioned along the Thames, the dining room looks directly onto Big Ben and across to the London Eye - it's the kind of view that immediately makes the experience special, whether you're planning a client lunch or enjoying a birthday dinner. 

Inside, the restaurant has an almost members club-like aesthetic. Polished wooden panelling, jewel-toned fabrics and generously sized seating create a sense of comfort that matches its Westminster setting, while statement chandeliers and marble-topped tables bring a more theatrical edge. The bar, seamlessly integrated into the dining room, is a destination in its own right, particularly for its extensive collection of more than 100 gins.

The menu is rooted in British sourcing, with a clear focus on quality meat. Beef comes from Thatcham’s, a second-generation Berkshire butcher, and is dry-aged in a Himalayan salt chamber to deepen flavour and texture. The grill section is the main event, offering cuts such as bavette, flat iron and rump cap, alongside bone-in options like pork T-bone for something slightly different. 

Elsewhere, the menu broadens into bistro territory. Starters look like garlic fried squid with squid ink mayonnaise or baked oysters with luxurious Pommery champagne mustard rarebit, while the steak wedge salad layers sirloin with Barkham Blue and pancetta and sounds deliciously filling. If you don't fancy something from the butcher's selection there's plenty of main plates to get you excited, from braised short rib with Yorkshire pudding and stout gravy, to smoked haddock and scallop fish pie.

Add a few indulgent sides to your order: we like the sound of the tenderstem broccoli with Stilton and walnuts, or parsley-smashed potatoes. As you'd expect, desserts are wonderfully indulgent with options like chocolate and peanut brownie with salted caramel and raspberry and cream milk cake.