Culinary Heritage

Discover the elegant atmosphere and timeless tastes of the dining offerings at The Savoy.

Within The Savoy’s famous entrance are some of the top London restaurants and bars. From cocktails in one of the hotel’s award-winning bars to the best of British fare in The Savoy Grill by Gordon Ramsay, to a traditional Afternoon Tea served in the Thames Foyer, The Savoy London welcomes guests for a truly inspiring culinary experience.

The River Restaurant by Gordon Ramsay

Discover The River Restaurant by Gordon Ramsay, an exceptional seafood restaurant by the multi-Michelin starred chef at The Savoy. The restaurant is located in the heart of the hotel with panoramic views of the River Thames, offering both guests and destination diners a beautifully classic, yet stylish and relaxed all-day dining environment. The River Restaurant showcases the very best shellfish and seafood the UK has to offer; from fresh oysters, ceviche and caviar served at the center-piece raw bar, to an incredible à la carte menu including delicately spiced tandoori monkfish curry, grilled Cornish lobster and whole dayboat fish.

Restaurant 1890 by Gordon Ramsay

Overlooking the hotel's iconic entrance, Restaurant 1890 offers exclusive, contemporary fine dining. Paying homage to the culinary titan Georges Auguste Escoffier, who joined The Savoy culinary team in 1890, Gordon Ramsay has crafted a modern French tasting menu with European influences. The dishes are created from the finest ingredients sourced from all corners of the world alongside a carefully curated wine list. This intimate and elevated dining experience is available for dinner service only and provides seating for 26 guests.

The Savoy Grill by Gordon Ramsay

The Savoy Grill is without doubt one of London’s legendary restaurants recently refurbished by Designer Russell Sage who took inspiration from the restaurant’s original 1920s Art Deco features. The grill has been frequented by celebrated diners such as Sir Winston Churchill, Oscar Wilde, Frank Sinatra, and HM Queen Elizabeth The Queen Mother. Chef Patron Stuart Gillies, of Gordon Ramsay Holdings, and Head Chef Andy Cook, oversee a menu that returns to the classic Escoffier-inspired grill rooms of old. Dishes include charcoal grilled Chateaubriand with pommes soufflés, king crab and prawn cocktail, lime and chocolate soufflé, and iced Peach Melba.

American Bar

The American Bar has long been one of London’s favorite meeting spots and is one of the most iconic cocktail bars in the world. It was home to legendary bartenders such as Ada ‘Coley’ Coleman and Harry Craddock, who wrote The Savoy Cocktail. Daniel Baernreuther, the new American Bar Manager, is joined by an award-winning team of bartenders including Head Bartender, Erik Lorincz (Diageo Reserve World Class Bartender of the Year 2010) and Stefano Cossio (winner of the UKBG Akvinta National Cocktail Competition). Together they have created a cocktail list that includes classic cocktails, new creations, and tribute cocktails. Completing the vibrant ambiance and timeless elegance, the bar features a live pianist seven days a week, playing American jazz.

Beaufort Bar

A timeless addition to The Savoy, the Beaufort Bar exudes old-fashioned glamour. In a theatrical, Art Deco interior of jet-black and burnished gold décor, the bar is the epitome of champagne, cocktails, and cabaret. The bar stands on the hotel’s former cabaret stage that was graced by luminaries such as Caroll Gibbons, the Savoy Orpheans, and George Gershwin. This tradition continues with nightly live entertainment and occasional appearances from cabaret legends and up-and-coming talent.

Thames Foyer

Regarded as the heart of the hotel, the Thames Foyer in London is a stunning glass-domed atrium, radiating natural light and sociable warmth. An impressive gazebo takes center stage from which a pianist plays during the day, creating an enchanting atmosphere. Home to gorgeous afternoon teas and where the concept of a dinner dance was very first born, Thames Foyer is steeped in history. Enjoy our famous Savoy Afternoon Tea, which has been enchanting guests for over a century. An extensive range of over 30 teas are accompanied by twists on classic sandwiches, homemade scones with clotted cream, jam, and lemon curd, and the talented pastry team’s selection of pastries.

Simpson's in the Strand

Situated among the Savoy buildings, Simpson's in the Strand has been an elegant backdrop to historical meetings, literary debates and momentous meals of all kinds since first opening as a chess club and coffee house in 1828. Featuring a reimagined Bill of Fare that brings classic British cuisine up to date, guests can choose from 28-day dry Roast rib of Scottish Beef or Daphne’s Welsh Lamb, carved at the table by the Master Carver, and served with Savoy cabbage, beef fat roasted potatoes, gravy, horseradish sauce and Yorkshire pudding.

The Bar at Simpson's

The Bar at Simpson’s is an elegant setting, resplendent with sparkling mirrors, inviting sofas and a checkerboard bar, which pays homage to the original incarnation of Simpson’s as the home of British chess. The Bar at Simpson’s is a haven for gin-lovers with a menu that features over forty artisanal gins. Many of the cocktails feature gin that has been created exclusively for the bar including London Dry gin distilled by Portobello Road and Old Tom gin distilled by Blackdown Distillery in West Sussex. Effortlessly mixing the finest spirits, fruits, tonics and bitters, the bartenders create understated yet unforgettable serves and a welcoming bar atmosphere.

Recipes

Dishes with a Backstory

Savor our kitchen's signature recipes, each dish a flavorful reflection of our hotel's storied past.

Peach Melba Recipe

The first version of Peach Melba was created by Chef Auguste Escoffier in 1893 when he was the chef at the restaurant of the Savoy Hotel. This summer sweet palate of flavors is named after opera singer Nellie Melba. When she performed in Covent Garden, she received many compliments. The Duke of Orléans wanted to celebrate her achievement and organized a dinner cooked by Auguste Escoffier. In honor of Dame Melba, the gastronomic icon created a new dessert: Pêche Melba.

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