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16 All Saints Road
It's still young, but this "unassuming" yet highly original restaurant is already a destination for itinerant foodies and locals who can't believe their luck. Algerian chef Rabah Ourrad honed his skills with Pierre Gagnaire and Brett Graham, but Wormwood is entirely his own creation. The menu lists around 15 small, eclectic dishes that will rock you with their creative flair and pure deliciousness – how about lobster couscous with Manzanilla-soaked prunes, roast almonds, confit lemon and a citrusy bisque, rabbit croquetas with confit lime mayo and carrot reduction or pickled and puréed cauliflower with beetroot sauce, coconut and truffle? A fan raves that "the flavour and subtle mix of ingredients works a magic" – so take your time, properly savour each mouthful and enjoy the confident, laid-back service. The weekend lunch menu is a decent introduction, but nothing really beats the thrill of the "complete package" at night.
To celebrate the Year of the Woman, SquareMeal is running a series of interview profiles with top female chefs. Read here about Marianne Lumb’s colourful career as a private chef and the benefits of operating one of London’s smallest kitchens.
16 All Saints Road
020 7854 1808
Westbourne Park Station 353m
Westbourne Park Tube Station 397m
Portobello Road 192m
Electric Cinema 279m
Fri-Sun 12N-2pm Tues-Sun 6-10pm
Food & Drink:
Rate & Review
Food + drink: 4
The dishes and décor at Wormwood seem to have been created with Instagram in mind. Small and unassuming, it’s located on All Saint’s Road but Mediterranean style permeates the whole restaurant. On a summer evening, the colourful tiles and crockery, not to mention the conservatory right at the back, is enough to transport us out of muggy London into a Greek taverna, though the prices are very firmly in the central London range.
This is a tapas restaurant but high quality tapas means that looking at around £11 per dish, rising to £18 for the Lobster couscous. Our waitress recommended 6 dishes for 2 people. We were greedy and hungry and went for 7. They were right, we should have stuck with 6. The restaurant decides which order the dishes emerge, based on which flavours better follow each other. Dishes arrive one after each other, rather than all at the same time. It's like creating your own tasting menu but with much larger portions. Each dish is also a mini masterpiece – so artistically arranged that I almost didn’t want to eat it.
Personally, I have always found Spanish style cooking a little heavy for me and the Duck Berbere was definitely too heavy a dish to finish on. However the Pulpo and the Moorish Tartare were both incredible and beautifully prepared.
We also couldn't resist the Dr Gherkin and Mr Cucumber just for the name alone (though it did taste really good).
The menu is a great mix of meat, fish and seafood with just the odd vegetarian dish thrown in.
They probably have an interesting wine list but we kicked off with a cocktail and then followed that with quite a few more. They were irresistible and unique creations. The bar can also adapt them to individual taste – whether you want it sweeter or stronger, though most of the cocktails already had plenty of kick, in the good way.
We were far too full for dessert but some of the sweeter cocktails beckoned in substitute. Huge thanks here to the Assistant Manager – Alain Herrero who offered those up on the house. Usually free drinks are preceded by complaints about service/food etc so to have something offered purely as nice gesture, was hugely appreciated. Restaurants which insist on charging for the smallest crumb of bread should take note.
It was a lovely relaxing summer evening and I'll definitely be back.
Food + drink: 5
Just discover this new small casual modern dining restaurant nestle in Notting Hill in the famous All Saint rd. W11
Light with touch of north Africa pottery its where it stop. The menu read dishes you may have heard of going to Morocco but here the great chef Rabah having pass through numerous star kitchen is serving you a Michelin revisited version of North Africa. His passion and detail in the making of everything is outstanding. The flavour and the subtle mix of ingredients works a magic ! His produce and presentation are fabulous . Dessert are great too which is not always the case with chefs ! This place got star Michelin written over it !
If you want as I did let him go freestyle and create a menu . The principle I believe in that place is to share to discover more of Rabah's talent. Enjoy !
Incredibly deconstructed dishes accompanied by the best espresso martini I've ever had the pleasure to imbibe.
Wine was served in those conical flasks you used in chemistry at school. The service was very friendly but I did get a bit bored of having every dish explained to me. I hate that 'concept' restaurant stuff but the food more than made up for it. It was inventive, exciting and made me smile. The pudding was quite simply delicious fun. We will be back.
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