Royal Academy Grand Cafe

Royal Academy of Arts, Burlington House , London, W1J 0BD

Royal Academy Grand Cafe London Mayfair restaurant bar

SquareMeal Review of Royal Academy Grand Cafe

Peyton & Byrne’s ever-growing list of nostalgic canteens, bakeries and restaurants have found their way into some of the proudest cultural institutions in the land from the Royal Academy and the National Gallery to the British Library – not to mention Heal’s department store. All have two things in common: easy-on-the-eye good looks and a passion for British produce (even when the concept itself is anything but patriotic). Sustaining breakfasts get the early birds going, while gourmet ‘fairy cakes’, pies, savouries and thick-cut sandwiches comprise the bulk of the group’s all-day menus, with home-baked fig tarts, treacle loaves, Scotch eggs and sausage rolls all tempting visitors away from their shopping, their books and their guided tours.

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3.0

Food & Drink: 3.0

Service: 2.0

Atmosphere: 5.0

Value: 4.0

Food & Drink: 1.0

Service: 1.0

Atmosphere: 2.0

Value: 2.0

Humphrey B. 30 January 2011

Really really disappointing. Total shambles of a restaurant, which is unforgiveable from an experienced restauranteur like Oliver Peyton. The complete lack of professionalism was staggering – from the clueless waiters, to the poor quality food and the serving of our dishes in a completely uncoordinated manner. The order was messed up, the starters did not all come together – in fact we had to wait 20 minutes between the first and last one! It was a full 1hr and 30 mins we got our main courses and the restaurant was less than half full. The langoustine starter was dreadful – tasteless and paltry. The maitre d' capped it all by trying to fob me off with some unconvincing excuse about a power cut in the kitchen – I thought it was a blatant lie from a man who clearly was out of his depth in running a restaurant. The whole thing was very amateur which is inexcusable at over £60 per head. On the plus side, the new decor is lovely, but they need to take the running of the restaurant a lot more seriously.

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