The story
In the heart of London's Finsbury, Angler brings a focused, refined approach to seafood. The restaurant occupies the ground floor of the South Place Hotel, a setting that balances contemporary design with a relaxed, welcoming atmosphere. It is a place where the day's catch takes centre stage, prepared with precision and respect for the ingredient.
The kitchen's philosophy is rooted in sustainability and seasonality. Menus change regularly, reflecting the best of British waters and beyond. While the specifics of the dishes evolve, the constant is a commitment to clean, bold flavours and meticulous technique. The result is cooking that feels both sophisticated and direct.
This dedication to quality has not gone unnoticed. Angler holds a Michelin star, a recognition of its high-quality cooking and consistent delivery of an exceptional dining experience. The award speaks to the skill of the team and the strength of the kitchen's vision, which is to let the finest seafood speak for itself.
The restaurant offers a range of dining options, from an a la carte menu to a set lunch, making it suitable for both a special evening and a refined business meal. A private dining room is also available for events, and during warmer months, outdoor seating provides a different perspective on the space. The atmosphere is polished but never stiff, allowing the food to remain the true focus. For anyone seeking exceptional seafood in London, Angler delivers on its promise with quiet confidence.
Recognition
Ambience
Details
History
High quality cooking
It may feel a little counter-intuitive to find a seafood-leaning restaurant up in the clouds, but the ascent to the seventh floor of the South Place Hotel is worth it. It's a bracing location complete with a heated terrace and chef's table, and one worth enjoying as the backdrop for a highly refined approach to contemporary cuisine. Following Gary Foulkes move to Cornus, the kitchen is now run by Craig Johnston (formerly of Marcus Belgravia) – although Foulkes is still acting as ‘consultant executive chef’ behind the scenes. A set lunch menu is offered as an introduction to the style (think cured chalk stream trout with horseradish yoghurt and dill or smoked halibut with Maldon oyster, potato and cod’s roe), although Angler's offer also extends to an eight-course taster with stunning canapés and a manageable carte that favours spare precision over indulgence and bulk. Our first course of roast Orkney scallop was divided laterally in two, bedded on squash purée and offset with sweet caramelised onion and a dusting of powdered cep – although we thought the dish needed a little more textural bite. Following on, there was excellent balance in a centerpiece serving of perfectly steamed wild turbot in dashi stock with shards of crispy enoki mushroom and squid-ink noodles. If meat is what's required, look to a tenderly expressive dish of squab pigeon breast with silky beetroot purée and chanterelle persillade in green peppercorn sauce. There is also great ingenuity when it comes to the dessert stage – from citrus tart matched with basil semifreddo, bergamot curd and olive-oil jelly to Provençal figs with fig-leaf ice cream and honey parfait. A wine list to suit the setting comes at unsurprisingly lofty prices, but there are good glass selections from £10.
Location
Facebook
Instagram
X