The story
Bellamy’s has served precise French cooking in London since 2004 under the guidance of Gavin Rankin, Stéphane Pacoud, and Luigi Burgio. The founders drew upon their shared background at Annabel’s to build a straightforward dining concept. The name references both Evelyn Waugh’s fiction and a nod to Maupassant, yet most visitors stay for the consistent standards. This dedication to reliable execution earned The Good Food Guide commendation, which highlights the team’s quiet management style.
Chef Stéphane Pacoud builds his menu around canonical preparations that occasionally shift toward Provençal flavors. Guests regularly return for the iced lobster soufflé or Dover sole, both finished with careful seasoning and substantial butter. The kitchen also handles staples like steak tartare with Pont Neuf potatoes and red mullet prepared with anchovy butter. These plates demonstrate a clear preference for classical technique over fleeting trends.
Architect Tim Flynn researched nineteenth century Parisian interiors to shape the green banquettes and open floor plan. Patrons frequently compare the atmosphere to a private club where anyone can take a seat. The weekly table d’hôte presents three courses for forty five pounds, offering a direct path through the French menu repertoire. Diners typically select from an extensive collection of French wines featuring accessible vintages priced from thirty pounds upward.
Recognition
Ambience
Details
History
1 Rosette Award for Culinary Excellence
Run with consummate grace and decorum by ever-present Gavin Rankin, this archetypal Mayfair brasserie feels as if it has been around forever – even though it only arrived on the scene in 2004. Inside, the green banquettes are almost an institution in themselves, and everything about the beautifully appointed dining room speaks of discreet civility and understated class – no wonder the late Queen Elizabeth felt right at home here. In fact, everyone is most welcome and the whole place exudes genuine warmth – thanks in part to ‘truly exceptional’ staff and classical service of the old school. The menu is built on precisely executed, canonical specialities with Provençal overtones – think asparagus with hollandaise sauce, iced lobster soufflé and jambon persillé ahead of steak tartare with Pont Neuf potatoes, red mullet with anchovy butter or entrecôte of beef with pommes frites. Many dishes have impressed of late, from devilled eggs (rich and creamy) to Dover sole, executed with consummate elegance, flair and copious quantities of butter – plus a dash of seasoning to bring it home. Desserts are well-tried classics, from île flottante, Marina’s chocolate cake and tarte tatin to Bellamy's famous 'soft' ice creams. Otherwise, a bowl of Minstrels (often brought out by Rankin himself) provides the final satisfying flourish. The lunchtime table d’hôte is a steal, and the fiercely Francophile wine list (from £30) offers terrific value across the range.
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