Simpson's-in-the-Strand

Went there for a business group dinner. The Grand Divan room is spacious but lacks some accents (particularly if you're seated with your back to the entrance), so is a bit boring and stiff (however, what would you expect from an establishment which was a gents' club for most of it's life?). A nice row of divan semi-private tables on the right-hand side. Service was very welcoming, attentive and polite, however the somelier could have been a bit more friendly and proactive. Food-wise, a very good value for money – portions are very generous. Starter of prawn cocktail was beautifully presented and had a healthy addition of fresh vegetables to it (not just all the sauce). Guinea fowl for the main course was very nicely done, and the greens were cooked to perfection. The dessert of a fruit pavlova was a bit sticky and a bit too sweet, but i assume that's just my individual taste.

They also serve lovely roast carved hot at the table which, from what i can see, was much appreciated by senior male diners.

Overall, a nice dining experience, very club-like and business like, although if you need to talk quietly ask for a divan seating – that will hopefully cut some of the buzz off.

I booked in for an early Friday lunch (12:15) and was quite looking forward to my meal. I have frequented Simpsons on previous occasions and always enjoyed the experience. This time however I caught the floor staff on a bad day.

There were only two other tables occupied when i was seated so the staff were not run off their feet. I asked the waiter if he could describe the days special starters or soup. “There aren't any” I was told. Fortunately I had heard a polite waitress inform one of the other tales of the special starter or Prawns.

I again asked if there were any special starters at all that day. Same answer. After a moments silence the Waiter remembered that there was a Prawn starter. no attempt to describe it or promote it. In fact, no welcome, no “How are you today”.

I opted for the Artichoke soup as a starter and and the Steak and Kidney pie as a main course (with some roasted Beets). the order was taken and no more said.

A sommelier then approached me asking if I would like some wine. I indicated that I would like a glass and was directed to the page indicating wine by the glass. the gentleman walked off. I wasn't asked what food I had selected or even given a recommendation.

when he returned, I selected a red. few moments later the gentleman returned showed me the label of the bottle. I nodded and he proceeded to pour the glass. no option to taste the wine to see if it was suitable. a different member of staff did allow a customer sitting close to me to taste the wine before pouring.

The waiter who took my order arrived to offer me some bread. I declined but it looked good.

I waited a short while until out of nowhere a young waiter placed the bowl of soup in front of me and mumbled something that had the word “spoon” in it. I watched him walk off to the far end of the room and retrieve a soup spoon and come back to present it to me. this is a fairly uneventful act in itself until you put a look on his face that spoke a thousand words. I dont know who said what to him but it was clear he didn't want to be there, didn't want to serve and didn't want to deal with a customer.

I eat the starter. It was lovely.

A lovely waitress arrived soon after with the Steak and Kidney pie. She smiled and was chatty and polite. Before I had managed to eat the first mouthful another woman, presumably a manager, asked me if I was enjoying the main course. I told her I was about to find out and was looking forward to it. I had noticed that earlier at another table she asked the exact same question at the exact same time (i.e. before they had managed to try the food).

Again, the food was superb.

I declined dessert, finished my wine and paid the bill.

Throughout the lunch i got the overwhelming impression that very few of the staff wanted to be there. I have never seen so many staff members provide so little actual customer service. Two waitresses working the floor were the only staff members who actually made an effort and made their guests feel welcome.

You may think I am too pedantic or critical but all I wanted was a bit of customer service that made me feel welcome. Given the cut-throat nature of restaurants these days Customer Service will be just as critical as the food served.

If I were to sum up my lunch experience it would be this.

Simpsons have improved on the quality of the food. both dishes were truly delicious but with a front of house who was either AWOL or non-existent the treatment you receive will be hit or miss depending on the mood of the staff. Thats a pity as Simpsons have a chance to do something really special in a special surrounding.

A true british classic which has survived the acquisition by its new U.S. owners (Fairmont / Savoy) surprisingly well. Both the bar and the dining room are beautiful rooms, the service is very good the food difficult to fault. A must-see for tourists, a very special place for an important meal and most importantly a place one can rely on.