The story
45 Jermyn St occupies the corner of Jermyn Street and Duke Street, a setting that feels both timeless and thoroughly contemporary. The dining room and bar offer an elegant London experience, open every day from breakfast through to dinner. The kitchen works with the seasons, crafting a menu that balances familiar favourites with thoughtful surprises, designed for a global palate.
The restaurant holds a Michelin Recommended distinction, a recognition that reflects the consistency and ambition of its modern British cooking. The award underscores the kitchen’s commitment to sourcing well and cooking with precision, whether for a quick breakfast meeting or a leisurely dinner.
The menu changes regularly, but the structure remains: breakfast (weekdays from 7:30, weekends from 8:00), lunch, brunch on Fridays through Sundays, and dinner Monday to Saturday. Sunday brings a signature roast, while a set menu is offered weekday afternoons. The bar menu and afters list round out the options. A considered wine list and cocktails complement the food.
The space is refined but not stiff, with outdoor seating available when weather permits (bookable between noon and 4pm). It is the sort of place where you can settle in for a long lunch or stop by for a drink at the bar. The team describes it as a contemporary London experience, and that rings true – polished, welcoming, and rooted in the neighbourhood.
Recognition
Ambience
Details
History
In a restaurant-rich slice of central London, there’s something reassuringly old fashioned about this self-confident restaurant (part of Fortnum & Mason but with its own entrance on Jermyn Street) – and that’s a large part of its charm. It’s smart, not overly dressy, with striking red banquettes and a big marble-topped bar, and comes across as somewhere that supports special occasions as much as quick business lunches. Open all day, every day for breakfast, lunch and dinner, the assembled crowd is tempted by classics such as steak tartare, Dove sole meunière and pitch-perfect calf’s liver with onions and bacon. This is the place if your fancy turns to savouries such as Scotch woodcock or Gentleman’s relish on toast, or bon ton luxuries including oscietra caviar. The kitchen also injects a little modernity with the likes of venison and mushroom dumplings with bone broth, ginger and chilli, or artichoke and golden beetroot salad with cashew-nut ricotta and tiger’s milk – ‘something for everyone’ is a fair description of the menu. Finish with ice cream coupes, floats, knickerbocker glory or a well-made chai-spiced custard tart with yoghurt and honey sorbet. Drink imaginative house cocktails or choose from an interesting wine list with an excellent by-the-glass selection. Mark-ups are high but the informed sommelier gives good advice.
Location
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