Rosewood London

The story

Rosewood London: Contemporary British Dining in Holborn

A Contemporary Approach to British Cooking

Rosewood London delivers a refined take on modern British cuisine in central London, earning a 2026 AA Two Rosette for culinary excellence. Head Chef Ilona Perczyk anchors the kitchen in seasonality and straightforward sourcing, treating local produce as the primary driver rather than an afterthought. Her team adjusts traditional dishes with subtle technique shifts, highlighting freshness without obscuring the original ingredients. This grounded methodology has established a consistent standard that guests recognize upon arrival.

Seasonal Collaborations and Coastal Flavours

The kitchen recently partnered with Ollie Bass, executive chef at Faber, to introduce a dedicated seafood counter that showcases day boats and trusted UK producers. Guests can order à la carte selections like Maldon oysters dressed with rhubarb mignonette or Chalkstream trout tartare paired with soy and keta caviar. For those preferring a structured progression, the eight course British Shores Tasting Menu traces regional waters through courses featuring Dorset devilled crab and Paignton lobster. Each plate relies on precise preparation to let the raw quality speak clearly.

Interiors Designed for Conversation

Dining takes place across several distinct rooms, each shaped to support different rhythms of the day. The Mirror Room features a striking reflective backdrop that frames the Champagne Bar and hosts a curated afternoon tea service. Scarfes Bar shifts focus toward inventive mixology and light bites near a working fire, while walls display rotating Gerald Scarfe caricatures. This flexible arrangement allows British cooking to adapt seamlessly between formal dinners and casual evening drinks.