The story
Dove, a Notting Hill neighbourhood restaurant from chef Jackson Boxer, brings a refined yet unfussy approach to Modern Cuisine. The menu highlights seasonal British ingredients, transformed into dishes that feel both comforting and inventive. Its recognition as a Michelin Recommended restaurant for 2026 speaks to the precision and care behind every plate.
The atmosphere is welcoming, with outdoor seating and a private room available for gatherings. The interior balances warmth with understated elegance, making it a natural fit for the Kensington Park Road setting.
The cooking at Dove is rooted in British seasons but draws inspiration from beyond. A sample March menu shows the breadth of the kitchen’s ambition. Starters like Cuttlefish Toast, Lemongrass, Sesame and Raw Lamb Tart, Harissa, Trout Roe showcase bold, layered flavours. Larger plates include Ricotta Dumplings, Lobster Cream, Lime Leaf and Grilled Bavette Steak, Smoked Bone Marrow & Morels – dishes that are both grounded and luxurious.
For those sharing, a Wood-Roast Half Chicken, Café de Paris Butter, Tokyo Turnips or a 50-Day Highland Beef Sirloin Chop offer generous, crowd-pleasing options. The menu changes regularly, reflecting what’s best at market.
The wine list is thoughtfully curated, with a focus on grower Champagnes, organic and biodynamic bottles, and a range of non-alcoholic aperitifs. Side dishes like Duck Fat Fries and Bitter Leaf Salad are simple but well-executed. Desserts include an Apple Cider Doughnut, Ice Cream, Toffee Sauce and a Cru Virunga Chocolate Mousse – both a fitting end to a meal.
Dove is a restaurant that understands its place: a neighbourhood spot where the food is taken seriously but the mood remains relaxed. It’s a welcome addition to London’s Modern Cuisine scene.
Recognition
Details
History
Jackson Boxer is one of the most versatile chef-owners in the capital and with the price of premium seafood squeezing margins at Orasay, he re-jigged the concept in early 2025 and relaunched the place as Dove – a more accessible proposition. The interior has remained largely untouched: muted and stripped-back, with herringbone flooring, off-white walls, squishy orangey banquettes and pendant lighting. Wooden tables with flickering candles are closely packed along the front room, but there’s more generous spacing at the back that benefits from a skylight – perfect on a warm sunny day, although it can get noisy when busy. Boxer's extensive repertoire comes to the fore in a broadly based menu that ventures beyond seafood. Orasay’s popular crispy potato cake is now deep-fried, topped with raw scallop and finished with a touch of finger lime and chicken salt, while deep-fried Taleggio and Wiltshire truffle lasagne is an utterly moreish prospect. That said, the kitchen hasn't forgotten how to cook fish: four king-sized red Atlantic prawns are simply grilled with smoked garlic and black-lime butter, while steamed hake with caramelised pumpkin, hazelnuts and mint is a beautifully balanced dish. Larger plates might include Tamworth pork loin chop or glazed duck leg with smoked beetroot for those hankering after some animal protein, and there's an 'off-menu' burger too. To finish, Estate Dairy 'Fior di Latte' soft serve, sprinkled with early-harvest olive oil and served with oat cookies provides a pleasant finale. The wine list has also been reconfigured and features a global selection of bottles from £35, with almost everything available by the glass. A handful of weekly special pours is offered by the glass, and there are half a dozen options for non-drinkers. Service is friendly, easy-going and well-tuned to the cool, bustling neighbourhood vibe.
Location
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