Salt Yard

The story

Salt Yard London: Italian and Spanish Small Plates in Fitzrovia

The Kitchen and Creative Direction

Salt Yard in London blends Italian and Spanish cooking into a single menu near Goodge Street. Panajot Prifti guides the kitchen, steering dishes that range from intricately layered to elegantly straightforward since the venue opened in 2005. This steady refinement aligns with the recent AA Two Rosette award for culinary excellence, recognising a team that respects its original roots while adjusting recipes for modern palates. Guests encounter a consistent standard of care whether they visit for a quick midday meal or a longer evening gathering.

Small Plates and Regional Flavours

The charcuterie focused board anchors a selection of Spanish and Italian small plates designed for sharing across the table. Ingredients travel directly from coastal markets and rural producers to support a cooking style that values provenance over heavy technique. You might encounter cured meats alongside delicate pasta finishes, reflecting a careful balance of Spanish and Italian culinary traditions. The kitchen adjusts these offerings seasonally, keeping the lineup fresh without straying from its foundational recipes.

The Room and Bar Space

Located just off Goodge Street, the main floor accommodates casual work lunches and festive celebrations with equal ease. A dedicated bar area invites guests to settle in with a glass of cold sherry or a crafted cocktail before their meal begins. Below street level, a separate room hosts private gatherings for up to forty guests, offering banquet seating and customisable menus for special occasions. The layout keeps the energy lively while providing clear zones for different types of dining.