Voyage with Adam Simmonds

Adam Simmonds had been out of the game for some eight years before this latest launch. In London restaurant years that’s a lifetime, but on the evidence of his new project, his cooking hasn’t missed a beat.

This is the most personal of Simmonds’ restaurants yet, reflected by the thoughtful, poignant messaging around the restaurant. He explains to us during the meal that he is on a mission to simplify his cooking as much as possible, and the lean towards Nordic influences certainly reflects that desire for minimalist perfection.

One thing is for sure - this feels too large and spacious a room for such an intimate experience. Given the choice, we made a beeline for the gleaming, brushed metal chef’s counter at the heart of the restaurant. This is the most honest expression of Simmonds cooking - watching him martial a compact team of chefs and chatting with them throughout the meal. ‘Believe it or not, this is chef’s favourite dish on the menu,’ says one, as they push a bowl in front of us. Inside is a tumble of salt-baked, roasted and fermented celeriac cubes, hiding an umami-bomb sauce of shiitake, walnut and truffle. A crystal clear celeriac broth elevates this into tasting menu territory, and the first spoonful strikes us like lightning. We get it - addition by subtraction. Nothing here is superfluous, and the whole is utterly delicious.

The cooking on every dish is pretty spot on, albeit with the help of some sous vide cooking, as some dishes are finished on a plancha in the open kitchen. Still, who can complain when a veal sweetbread is as beautifully cooked as this one, nestled on a slick of black onion puree with crunchy raw kohlrabi for garnish. We love the refinement and clarity of a seafood medley - lobster, squid, clams and winkles - brought together in their own little pool of kelp broth, with a dusting of sea urchin granita. It’s clever, but not at the expense of great flavour.

Accompanying wines are well chosen, too, and at £115 a head, this voyage is definitely worth the price of travel. We only wish the room had a little more life, because Adam’s cooking certainly deserves it.

Led by its namesake Michelin-starred chef, Voyage with Adam Simmonds offers a contemporary dining experience inspired by Scandinavian cuisine and design. The menu focuses on seasonal and foraged ingredients, showcasing an innovative approach to modern British cooking with Nordic influences.

Adam Simmonds is a highly regarded British chef with a career spanning over three decades. He trained at some of the UK’s most prestigious kitchens, including Raymond Blanc’s Le Manoir aux Quat’ Saisons. His previous ventures include Adam Simmonds at Pavilion, a London-based tasting menu restaurant, and he has also appeared on Great British Menu, where his skill and creativity earned widespread recognition.

At Voyage, diners can expect a carefully curated selection of dishes that highlight delicate flavours and precise techniques. The menu features offerings such as oysters with fermented apple and white asparagus, venison accompanied by ember-roasted beetroot, and a unique roasted koji barley ice cream. The presentation is precise and dramatic, with many dishes featuring a single ingredient expertly complimented by a select few companions, resulting in the whole dining experience serving as an exhibition in refined minimalism.

This is then reflected in the restaurant’s interio. The design features natural wood tones, soft lighting, and a muted colour palette, creating a calm and welcoming atmosphere. An open kitchen concept removes the traditional divide between chefs and guests, allowing diners to witness the artistry behind each dish. The space is both elegant and understated, encouraging a relaxed yet sophisticated experience.

Voyage with Adam Simmonds offers a journey through thoughtfully prepared dishes and an immersive dining setting, combining the chef’s extensive experience with his passion for seasonal, nature-driven cooking. It is a notable addition to London’s evolving culinary scene, bringing together fine dining, innovation, and a deep respect for ingredients.