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Changes have been rung at this renowned Spitalfields pub, though its history, both ancient and modern, is hard to escape. The first-floor dining room – a peeling, Dickensian space with louche appeal – once played host to dinners cooked by Young Turks James Lowe (now at Lyle’s) and Isaac McHale (The Clove Club). Of late, a new list of cocktails has been offered alongside the repertoire of appetising modern Brit food and the classy mid-price range of wine and quality ales. Get ‘Fresh’ (with buttered vodka, white port, Granny Smith apple and allspice); or sample a red-date Shrub featuring pommeau (an apple juice and Calvados hybrid), vodka, Prosecco and berries (£6). Alternatively, linger over a birch wood-aged Vieux Carré, on a menu that is constantly updated. The ancient history? Annie Chapman and Mary Jane Kelly drank in The Ten Bells before their grisly demise at the hands of Jack The Ripper.
Upstairs at the Ten Bells is a restaurant above a pub directly opposite Spitalfields market – a rather splendid location then. This started as a three month pop up by The Young Turks and The Clove Club but after a tremendous amount of popularity, it’s staying for good...
More from samphire and salsify »
Upstairs at Ten Bells, so named because this return pop up restaurant from the Young Turk and The Clove Club collective literally took over the upstairs dining area of this famous old pub in Spitalfields. Having previously successfully fulfilled their last residency and the Young Turks, they came back with a new shake-up to the original team and once again bringing imaginative menu to the dining public. I have heard so much about the Young Turks but due to poor timing, have failed to visit their previous pop up so it was with great determination that I vowed to drop in for a meal by hook or by crook. And so I did...
More from [FEAST to the world] »
Unsuspecting boozers would be surprised to learn that on the 1st floor of the Ten Bells pub is a critically acclaimed restaurant, called Upstairs at the Ten Bells, that serves up some stunning food. A pop-up restaurant experiment that became so popular that it’s now a permanent fixture at the back end of Spitalfields market...
More from FoodiesOnTheProwl FoodiesOnTheProwl »
The bar, downstairs, is a boisterous mix of Shoreditch types, tattoos, avant-garde haircuts. Upstairs, their sedate bobo older brothers/sisters, perhaps even parents, intent on eating fashionable food in an art laden space, without ‘brick licking’ gimmicks. Service is extremely friendly and guests are seated at vintage tables, which are sometimes communal...
More from vialaporte »
Let me begin this post with a little disclaimer. Way back when I was young and carefree and 5kg 10kg lighter, me and John and a couple of other friends bought a ramshackle East End boozer that was on its last legs. It was a complete and utter dive; the place was filthy with the windows coated in a seemingly impregnable patina of grime, and the rooms on the floors above the main bar were so dishevelled the place looked more like a crack house than a public house. The typical customer was some old dodgy looking bloke and evening entertainment consisted of "exotic dancers."...
More from Nordic Nibbler »
The new version of Upstairs at the 10 Bells opened it’s doors recently to the public and after a fantastic dinner by the Young Turks at the 10 Bells earlier in the year, we were very keen to try out the new Upstairs at the 10 Bells. Earlier in the year we visited the 10 Bells pub, where the Young Turks had taken temporary residence. The project received great critical acclaim from food critics and food bloggers...
More from FoodiesOnTheProwl FoodiesOnTheProwl »
Ever since my first dinner at The Clove Club earlier this year, I have wanted to visit the sister restaurant, Upstairs At The Ten Bells. A little Christmas treat of a dinner with Amanda was the perfect excuse. The four course set menu (£39 per person) is the only option on offer but you wouldn’t want anything else.We started with a ‘Ten Bells Damson Gin Fizz‘ (and a vodka alternative for the non-gin-drinker) before being presented with some ‘Snacks‘...
More from Agent Restauranteur »
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