Jeremy King's deft touch revives Simpson's on the Strand, marrying legacy with subtle modernity.
◆The Brief
- Simpson's on the Strand revitalised by Jeremy King, known for The Wolsey
- Two restaurants and two bars span 21,500 square feet of historic space
- Menu highlights include roast rib of Devonshire beef and nostalgic desserts
- Visit on a weekday afternoon for a quieter dining experience
The full story below↓
The Concept
Simpson's on the Strand, an esteemed London landmark, undergoes a thoughtful transformation under the stewardship of Jeremy King. Renowned for his successes at The Wolsey and Brasserie Zedel, King has long coveted this historic venue. Spanning an impressive 21,500 square feet, it now houses two restaurants and two bars. King's vision preserves Simpson's storied past while infusing it with renewed vitality, ensuring its relevance for contemporary patrons.
What to Expect
The menu remains a homage to its roots. The Grand Divan, adorned with polished wood and walnut banquettes, nods to its heritage as a chess club with subtle motifs. Diners encounter classics like prawn cocktail and deep-fried scampi. The ‘Pies and Puddings of the Day’ menu tempts with ox cheek and curried mutton. Yet, the centrepiece is the roast rib of Devonshire beef, expertly carved tableside. Desserts such as spotted dick and treacle tart offer a comforting touch of nostalgia.
The Verdict
Simpson's on the Strand, under King's direction, adeptly balances tradition with a modern flourish. Book for the classic hot trolley service. For a serene experience, opt for a weekday afternoon visit.
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