The Gilbert Scott

22

"VERY GOOD"

22 reviews

St Pancras Renaissance London Hotel, Euston Road , London, NW1 2AR

|

0207 2783 3888

|
The Gilbert Scott interior
The Gilbert Scott
The Gilbert Scott bar
The Gilbert Scott
The Gilbert Scott

SquareMeal Review of The Gilbert Scott

22

"VERY GOOD"

Matching the St Pancras Renaissance Hotel’s awe-inspiring grandeur would be a tall order for any restaurant, but on current form, Marcus Wareing’s team can compete with the architectural splendour of this fabulous dining room. We swooned over plates of cooked-pink duck hearts and perky chanterelles on smoked bone marrow, before chomping on red mullet and roasted prawns perched on creamy brandade, and a dish of silky hake with pickled egg purée, summer vegetables and black pudding. As for pud, we’d advise saving room for the gorgeous praline tart with caramel ice cream. Lunchtime set deals such as mackerel with gooseberries and runner beans followed by lamb shoulder with glistening pea broth are worth it just to gawp at the room’s vast architraves, glorious art and gold lamé pillars, while suited service hits an informed (but informal) sweet spot. Linger over the chunky wine list or indulge in a swift flute of something English before the train.

The Gilbert Scott Location

St Pancras Renaissance London Hotel, Euston Road , London NW1 2AR

|

0207 2783 3888

|
Opening times

Mon-Fri 12N-3pm 5.30-11pm Sat-Sun 12N-11pm (Sun -9pm)

Private Dining

The Gilbert Scott private dining
The Gilbert Scott kitchen

This elegant space seats up to 18 and features an 18-foot-high ceiling. A range of seasonal menus are available, from a three-course set menu, to a five-course tasting menu. Alternatively, the restaurant can work to create a tailored menu.

The Chef's Table provides an immersive dining experience, with up to 10 guests surrounded by the activity, produce and wine of the restaurant’s kitchen. Dishes are created and presented before the eyes of diners, with all guests sat at a crescent-shaped table facing the kitchen.

Room for 10 people Capacity: 10
Room for 18 people Capacity: 18

The Gilbert Scott's Reviews

ratingratingrating

Food & Drink: 6.3

|

Service: 6.3

|

Atmosphere: 6.5

|

Value: 5.4

ratingrating

Food + drink: 3

Service: 3

Atmosphere: 2

Value: 2

Bronze Reviewer
23 December 2013

I loved Gilbert Scott at the beginning. The grandeur of the setting and the interesting British-based menu were appealing but with each returning visit I have been left with the sense that someone is cutting corners to bloat the margin. Our most recent visit was not helped by having a table close to the entrance. Perhaps it's because it's Christmas but the menu has been drastically reduced in size and the food, while pleasant enough really struggled to warrant the price tag. The bar on the other hand, while small offers great service and an interesting selection of cocktails. Our server (Frankie) was extremely helpful and attentive.

ratingrating

Food + drink: 3

Service: 2

Atmosphere: 4

Value: 2

07 December 2013

I'm afraid the service is still not up to scratch. Very poor last night. What a shame.

rating

Food + drink: 2

Service: 2

Atmosphere: 3

Value: 0

04 December 2013

What could have been a decent, if over-priced and under-served, meal was transformed into a truly memorable but utterly inexcusable fiasco – their flagship main course Rib of Beef (£66) was off! Yes, the meat had gone off, not just rancid, gone bad, the accompanying rib bone actually stank of rotten meat and while the centre parts of the beef were edible (eaten by my wife), both ends and all the fat (the best part for me) were wretch-inducing and inedible. Just as unbelievably, not once were we asked how the meal was, though I now suspect this was more than coincidence. I tried, and failed, to catch the eye of a waiter through the whole main course, but since my wife and I were entertaining my best client (who, fortunately had pheasant, which apparently was fine) so sticking my arm up and making a scene was out of the question. At the end of the meal, with half the meal going back uneaten, I explained the problem to the waiter and invited him to smell the meat. Perhaps thought I was joking, but he certainly refused and then returned from the kitchen saying the meat had been delivered today and must have been fine. Unbelievable! This remained the party line when I spoke to the Maitre D. while my guests were getting their coats and in a subsequent email exchange. What worries me is that the chef should have known the meat was off when he took it out of the fridge, he must have know when he cooked it. The waiter would have known when he brought it to the table. I suspected the moment it arrived, and knew as soon as I started eating. To be disbelieved and contradicted is just a personal insult, albeit made worse by the £30 service charge that I had paid, but in a wider context, what does it say about a restaurant that claims not to know that the meat it is serving is off and worse still, refuses to acknowledge it when it is pointed out. It's just a good thing it was beef and not pork or I might be writing this from a hospital bed with a drip in my arm…

Contact The Gilbert Scott

Job Title