London Steakhouse Company Chelsea is situated on the prestigious King’s Road, Chelsea. The well-loved British steakhouse has been welcoming affluent local residents and the elite London set for over eight years. Sitting in a prime location between Bluebird, Beaufort House and Eight over Eight, the restaurant offers a gastronomic experience within the pristine, light and airy split-level dining space.
The 45-cover restaurant features a neutral colour scheme peppered with dark mahogany wood features. The immaculate white linen table clothed dining space adjoins a fully stocked bar showcasing the finest spirits and aperitifs. Ivory leather arm chairs are arranged neatly around each dining table.
The cosy restaurant has been proudly combining impeccable food standards with outstanding table service since its opening in March 2008. The restaurant’s carefully curated menu reflects co-owner Marco Pierre White’s culinary style and marries timeless tradition with quality.
Seasonally changing ingredients are incorporated into the wide range of dishes – made from scratch on-site everyday. For the steak offering, the restaurant has a long-standing partnership with esteemed butcher Aubrey Allen. All steak cuts are dry-aged for 28 days, and served with a choice of Café de Paris butter, peppercorn or béarnaise sauce. The restaurant also serves a selection of fish and vegetarian dishes.
Attention to detail is paramount. Atop each dining room table sits a charming miniature lamp, Robert Welch cutlery and RIEDEL wine glasses, while waiters ferry dishes displayed on Bauscher crockery. Farrow & Ball’s wall paints add a touch of sophistication, while a clean line of antique mirrors glisten along the walls. Framed ‘Jak’ cartoon artworks (taken from the owner’s personal collection) add personality to the space.
The London Steakhouse Company treasures its long standing team who have seen the restaurant evolve over the years. The team is headed up by experienced Italian Manager Filop Panni who was previously at Mortons. The devoted, passionate staff members are undeniably a key player in the restaurant’s overwhelming success.
Upon arrival and a very warm greeting from the manager, we sat down and were offered an aperitif. Foregoing the usual champagne, we instead chose some non-alcoholic cocktails as we were driving. They were the bartender’s special strawberry mojito and a passionfruit mojito both using fresh fruit puree for an undeniably smooth and fruity flavour that beat the traditional fruit flavoured syrups other bars tend to use.
To start with we choose Grilled Scottish Langoustines with garlic butter and fresh lemon. The dish was perfectly cooked with the butter and fresh lemon making the langoustines soft and succulent.
My dining companion had the Carpaccio of Beef with parmesan and rocket. The peppery rocket and pungent parmesan were perfectly paired flavours with the thinly sliced beef which left you looking forward to the next forkful.
The main event did not disappoint. We choose the Roasted Salmon Fillet with parmesan risotto and lobster bisque. From the first bite, the flavours exploded on the palate. The lobster bisque brought an inventive element to this simple but tasty dish.
My dining companion choose the Prime Rump of Beef Wellington with a wild mushroom duxelle. The puff pastry was light and golden brown enrobing the beautifully cooked rump of beef inside.
As we cut into the Beef Wellington we couldn’t help but take a closer look…
See how succulent and juicy the beef is. Perfectly cooked to medium rare leaving the pastry delicately golden yet crisp and puffy.
We also chose seasonal green beans as a vegetable accompaniment garnished with shallots and chives.
The Sticky Toffee Pudding was a light and refreshing way to finish a beautifully put together meal.
And what chocolate lover could resist the Chocolate & Chestnut Truffle Cake with Griottine Cherries. My dining companion commented on how the beautifully smooth texture from the chocolate was juxtaposed with the texture of the preserved chestnut married with the boozy flavours of the cherries macerated in kirsch, all presented artistically on the plate – a joy for the eyes and the palate!
London Steakhouse Company serves lunch Monday to Thursday from Noon until 3pm and dinner from 5.30pm until 10.30pm. Food is served throughout the day on Fridays, Saturdays and Sundays from Noon until 10.45pm (last orders) – and 10pm on a Sunday. The restaurant also benefits from a late license until 2am on weekends for private events.
London Steakhouse Company
386 Kings Road, Chelsea, London SW3 5UZ
020 7351 9997