The story
At Restaurant 1890 by Gordon Ramsay in London, classic French cooking meets the historic weight of the Savoy Hotel. The space takes its name from 1890, the year Georges Auguste Escoffier joined the property to establish his culinary legacy. The dining room seats just twenty-six guests and frames sweeping sightlines toward the grand entrance. This compact footprint keeps service focused, allowing the kitchen to deliver a modern French tasting menu that shifts with the seasons.
Executive Head Chef James Sharp guides the brigade after studying physical education in Kent and climbing the ranks at Restaurant Gordon Ramsay under Matt Abé. His kitchen rotates the menu frequently, tracking what arrives fresh from international markets. Dishes rely on clear seasoning rather than heavy sauces, letting the quality of the ingredients define the plate.
The beverage program matches the kitchen’s ambition through an extensive selection that earned a three-star rating from The World of Fine Wine. Guests navigate the shelves using the Coravin system, which preserves bottles while pouring single glasses. This flexibility supports both casual sipping and formal pairings throughout the evening. The team also hosts limited wine dinners that highlight specific regions, pairing bespoke menus with rare vintages without disrupting daily service.
Consistent attention to detail has secured a Michelin star for three consecutive years, alongside four AA Rosettes for culinary excellence. The front-of-house team maintains a quiet pace that respects the twenty-six-seat limit. Dinner service runs exclusively in the evening, giving staff time to prepare for seated parties without overlapping rushes. Patrons typically allow three hours to move through the six-course progression at their own speed.
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