74 Charlotte Street by Ben Murphy

With a seven-year tenure as head chef at Launceston Place and National Chef of the Year title under his belt, Ben Murphy’s first solo restaurant was bound to draw attention. Literally - throughout our meal, passers-by stop to peer down at the subterranean dining room, and we feel quite smug to be on the other side of the glass.

Before that though, a crescent-shaped bar on the first floor lures us in for a pre-dinner drink. An approachable yet meticulous cocktail list slides from classics to more inventive ideas; a Yuzu Gimlet is mixed with sake and smooth as silk, while an ice-cold Martini - pulled straight from the freezer - is superbly balanced.

Suitably quenched, we descend the spiral staircase to the main restaurant, where waiters glide from table to table with large wooden trays. Warm spotlights, softly curved edges, and gentle instrumental music set a sophisticated tone, offset nicely by friendly, welcoming staff.

First to arrive is glazed milk bread, which tears apart like a cloud, still steaming from the oven and finished with a good hit of salt. A perfect cube of brown butter competes with earthy green hummus for spreading duties, the only logical option being to oscillate between both. It’s a sublime start.

74 Charlotte Street isn’t afraid of dialling up some luxury. Deconstructed lobster comes neatly arranged around a pool of silky bisque, with disks of sweet pumpkin fashioned into a beehive-shaped tart. Then, a signature beef Wellington is where Murphy really flexes his muscles; the tender beef fillet cuts like butter, surrounded by layers of golden, crispy pastry. A light touch of truffle lifts the dish from excellent to extraordinary. On the side, Murphy’s ‘beefy chips’ - braised beef sandwiched between potato pave - are as divine as they sound. All of the cooking is impeccable - precise, carefully considered, and yet heartwarmingly familiar.

A demonstration of Murphy’s self-assurance, 74 Charlotte Street is unapologetically classic, distinctly playful, and notably generous. It may be his first solo venture, but this is less of a step into the unknown - more a victory lap that’s been years in the making.

74 Charlotte Street marks the highly anticipated return of acclaimed chef Ben Murphy to London’s dining scene. Taking over the former site of Monica Galetti’s Mere, this Fitzrovia newcomer promises a refined yet approachable experience, blending classical technique with modern creativity.

The 75-cover restaurant has been redesigned, and now features an open-plan layout, lots of natural light, and contemporary styling accented with Mediterranean-inspired greenery. A striking scallop-shaped cocktail bar anchors the ground floor, while a marble-topped wine bar and curved staircase add architectural flair. The atmosphere is relaxed but polished - ideal for everything from business lunches to celebratory dinners.

Murphy’s menu reflects his produce-led philosophy and playful approach to fine dining. Expect reinterpreted classics such as Beef Wellington served with braised beefy chips, anchovy and timur pepper, alongside lighter plates and seasonal specials. Desserts include a delicate fig leaf souffle with olive oil ice cream, complemented by a nostalgic ice cream trolley that circulates the dining room. Lunch menus are designed for efficiency, with options served in under an hour, while tasting menus and a la carte choices offer flexibility for evening dining.

The wine programme is equally ambitious, boasting a 300-bottle list curated from established and emerging producers across Europe and beyond. Low-intervention and terroir-driven selections feature prominently, ensuring thoughtful pairings for every dish. Cocktails are served at the bar, making 74 Charlotte Street as much a destination for drinks as for dining.

Open Tuesday to Saturday for lunch and dinner, this new venture from WSH Restaurants combines Murphy’s technical finesse with a sense of fun and accessibility.