Whiteley's Kitchen

The redevelopment of Bayswater shopping centre Whiteleys has been much-vaunted, and after years of waiting, this historic parade has a new lease of life. The crown jewel, arguably, is the opening of London’s first Six Senses Hotel.

For all of London’s luxury hotels, there’s nothing quite like the Six Senses in this part of town. As you walk in, a mesmerising spiral staircase unfolds in front of you; beyond that, you’ll find Whiteley’s Kitchen.

It’s a handsome space - luxurious but not ostentatious, with chequered marble tiles softened by rattan-backed tub armchairs and potted ficuses. Before you reach the towering, double-height main dining room, you’ll walk through a bustling open kitchen that feels like your mate’s very fancy home kitchen. The abundance of plants and a spectrum of fetching greens - British Racing wall panelling, sage upholstery - makes Whiteley’s Kitchen feel very organic, as do the large glass doors that swing open into the Six Senses courtyard.

Hotels tend to play it safe when it comes to food, but the menu at Whiteley’s Kitchen takes some big swings. Firstly, it’s compact - just five or six options across starters, mains and snacks - with some highly original ideas among them. This is not where we’d expect to see a chicken wing siu mai, for example, but it’s a smart idea well executed; a deboned chicken wing, stuffed with white crab and roasted. Eating a chicken wing without the bone is, in its own way, one of food’s great luxuries.

There’s more good cooking elsewhere: a puffy flatbread is the perfect vehicle for coal-roasted beet hummus; a lovely, pink lamb rump with a charcoal sear; and we opted for the safer of the dessert options - a chocolate cake with coffee mousse and milk ice cream - and found it exactly what we’d hoped it would be.

Good though it is, Whiteley’s Kitchen isn’t perfect - a few dishes felt a bit underpowered or underseasoned, but for the most part, this is tasty, dependable cooking. We also admire the desire to do something different with the menu (even if the prospect of a sourdough crumble with Marmite foam was a step too far for us). Service is warm and efficient too. We reckon Six Senses is onto a winner with Whiteley’s Kitchen.

Operating under the banner of British craft with maverick spirit, Whiteley’s Kitchen combines traditional inspirations with seasonal produce to create a menu shaped by fire and fermentation. Set within the Six Senses Hotel, which opened in early 2026, Whiteley’s Kitchen isn’t the only draw. Step through into the beautiful interiors, and you’ll find a bar and cafe too, primed to cater to all tastes and dining occasions.

That said, Whiteley’s Kitchen is the jewel in the crown, emerging as a bright, light, and airy dining room with smart green tones, potted plants, and attractive wicker seating. The team collaborates closely with West London’s top producers and artisans to source the finest ingredients, crafting unforgettable dishes that bring people together, many of which are vegetable-led.

To start, the Whiteley’s Kitchen menu opens with a range of breads, including heritage sourdough with whipped cultured butter, and milk bing bread with garlic and parsley. Snacks range from plates of seasonal pickles and ferments to lamb koftas with nduja and chive, and chicken wing sui mai with Dorset crab and sriracha. Small plates follow, featuring Cornish mussels with chicken dashi and guanciale, cured black bream with dried yolk and green gazpachuelo, and green chard dumplings with a rich mushroom XO.

Elsewhere on the menu, Whiteley’s Kitchen presents larger plates of dry-aged pollock with Tillingham rose sabayon and rainbow chard, gnocchi with cavolo nero and blue Stilton, and Red Suffolk pork chops with shio koji and mustard jus. Desserts continue with modern quirks and delicious twists. The sweet potato tart with Cornish ice cream is particularly appealing, while chocolate lovers will be pleased to see a chocolate dessert with coffee mousse and milk ice cream.

Whiteley’s Kitchen also serves breakfast, complete with a range of characteristically British options often with clever, elegant upgrades like a cooked breakfast with egg, sausage, black pudding, Billington mushrooms, Maris Piper hash and baked flageolet beans.