Origin

The story

Origin London: Seasonal Modern British Dining and AA Rosette Excellence

The chef and the kitchen

Executive Chef John Serhal leads the Modern British kitchen at Origin in London, where the menu revolves around seasonality and exclusively British producers. His approach prioritises the quality of local ingredients, transforming regional harvests into dishes that reflect the rhythm of the year. This dedication to provenance supports the restaurant's standing, evidenced by its recognition with two AA Rosettes for culinary excellence, skill, and consistency.

Standout dishes

The à la carte selection features signature plates reflecting the work of top producers across the country. Seasonal vegetables take centre stage, such as the Wye Valley asparagus served with duck egg and hollandaise sauce. Seafood options include lemon sole accompanied by spinach, lemon oil, peas, and a mint velouté. Richer flavours appear in dishes like chilli squid dressed with sweet soya, while desserts range from goats cheese honey cheesecake with toasted barley ice cream to white chocolate gooseberry soufflé with lemon elderflower sherbet.

Room and atmosphere

Located on Kensington High Street, the bright dining room frames views across Kensington Gardens. This setting suits various occasions, from locals' lunch specials to pre-theatre menus. The venue also hosts bespoke celebrations through an overnight package at the Royal Garden Hotel, combining a six-course tasting menu with breakfast in bed.

Drinks and desserts

Guests find an authentic British drink selection highlighting English sparkling wines from estates like Rathfinny and Bolney alongside domestic gins and beers. Signature cocktails draw on local botanicals, including the Ori gin sour and lychee and elderflower martini. Curated afternoon teas offer finely crafted desserts, delicate finger sandwiches, and freshly baked scones with clotted cream, often paired with sparkling English wine.