Tucked away in the atmospheric courtyard of Ball Court, just moments from Bank, Cloth Cornhill is the City restaurant from the team behind acclaimed Farringdon spot Cloth. Taking over the historic home of Simpson’s Tavern, one of London’s oldest dining institutions, the restaurant blends centuries of heritage with the produce-led modern British cooking that has become the Cloth hallmark.
The setting is a major part of the appeal. Following an extensive restoration, much of the building's original character remains intact, from wood-panelled walls and fireplaces to bow windows, vintage photographs and historic dining booths. Upstairs, the main restaurant unfolds across two elegant dining rooms, where many guests dine in the original wood-screened boxes, complete with brass rails once designed for top hats and coats. It’s a setting that feels unmistakably City, yet retains the warmth and intimacy of a neighbourhood restaurant.
In the kitchen, the focus is on seasonal British ingredients and robust, flavour-driven cooking. The menu centres on sharing chops and steaks, while also drawing inspiration from the building's long culinary history. Alongside dishes such as grilled lemon sole, smoked haddock gratin and richly filled pies, diners can expect signature cuts of beef and generous sharing plates that suit both business lunches and leisurely dinners. A set lunch menu is available during the week, making Cloth Cornhill an attractive option for City workers seeking quality cooking at a more accessible price point.
Wine is taken particularly seriously here. With two wine importers among the ownership team, the cellar spans everything from everyday drinking bottles to rare vintages, with a strong emphasis on regions such as Bordeaux, the Rhône and Champagne. Cocktails, meanwhile, lean towards timeless classics, with an occasional nod to the building's past through vintage-inspired serves.