Lorne

The story

Lorne London: A Neighbourhood Bistro Celebrating Seasonal British Cooking

The kitchen and its lead

Graham Brown has guided the cooking at Lorne London since 2017, officially stepping into the head chef role in 2021 to anchor a Modern British kitchen in London just steps from Victoria Station. His background spans The Square, Eleven Madison Park, and La Trompette, which informs a straightforward approach to seasonal British and European ingredients. The menu shifts regularly to match supplier availability, ensuring every plate centres on quality rather than trend. This steady hand keeps the kitchen grounded while allowing for precise technique.

Seasonal plates and produce

Cured bream tartare arrives in a nest of smashed beer batter alongside crisp cucumber and kohlrabi, showcasing the restaurant’s commitment to clean flavours. Rabbit leg confit rests on farfalle with pangrattato, drawing quietly on Italian ragù principles without straying from its core identity. Grilled chalk stream trout paired with a prawn croustillant and shellfish sauce demonstrates how the team handles delicate proteins. These dishes reflect the kind of Modern British cooking that trusts the main ingredient to carry the conversation.

The dining room and wine list

Owner Katie Exton built the space as a neighbourhood bistro after training as a sommelier at Chez Bruce and The River Café. She filled the rooms with light wood furnishings and tangerine-upholstered booths beneath a bright skylight. Her background shaped a programme that treats wine as the foundation of the meal. Half-litre carafes and selected bottles highlight everything from Sicilian Nero d’Avola to Oregon Pinot Noir. That thoughtful balance earned a Very Good rating in the 2026 Good Food Guide, confirming the consistent execution here.