Savoy Grill Review: Classic Cooking at One of London’s Oldest Restaurants
A pre-Christmas stay at the Savoy gave us an excuse for a long, late lunch at the iconic Savoy Grill. A London dining institution since 1904, the Savoy Grill remains one of the best-known restaurants in the city. This is our dining review from December 2025.
As one of the oldest restaurants in London, the Savoy Grill could easily rest on its laurels, but I am pleased to say it doesn’t. Perhaps that explains why it remains full almost every service. For our late lunch, the restaurant was still full, with a great atmosphere and a little festive cheer. If there was music playing, I don’t recall it, or it wasn’t intrusive, as the excited chatter of the tables was more than enough.
The Dining Room
The warm gold tones of the lighting contrasted beautifully with the deep red of the banquettes. Crisp white tablecloths, beautiful glassware, and well-chosen crockery presented everything beautifully. Tables were spaced well apart, ensuring privacy without making anyone feel isolated.
The waiters seemed to glide around the room with ease, always keeping an eye on their guests.
The Menu
Under the stewardship of Gordon Ramsay, the Savoy Grill has resisted change for its own sake, choosing instead to refine the classics that have defined it for generations. Today’s menu is rooted firmly in classic British and French hotel cooking.
Starters include traditional dishes such as Arnold Bennett soufflé, shellfish including oysters, and other recognisable hotel openers that rely on technique rather than novelty.
Main courses are anchored by long-standing signatures. Beef Wellington remains central, alongside grilled meats and fish served with classic accompaniments. Sauces and garnishes are conventional and recognisable, keeping dishes grounded rather than decorative.
Sides follow the same approach. Potato dishes such as Pommes Anna and pomme purée, alongside dressed greens and seasonal vegetables, are designed to support the main course rather than introduce contrast.
The focused menu includes vegetarian-friendly dishes such as Jerusalem artichokes, alongside Dover sole and native lobster for those avoiding red meat. Whilst there were no obvious, explicitly vegan options listed, I am confident the kitchen would accommodate if asked.
Desserts focus on familiar British and European puddings. Expect Christmas pudding and seasonal trifles at the right time of year, alongside dishes such as rum flambéed crêpes, finished at the table.
The wine list prioritises established regions and producers, with a strong emphasis on Champagne, Bordeaux, and Burgundy, alongside selected New World wines. By-the-glass options are available, including Perrier-Jouët Champagne, reflecting the Savoy’s long-standing association with the house.
What We Ate: The Classics
Starters
The Arnold Bennett soufflé remains one of the Savoy Grill’s defining starters. Smoked haddock and Montgomery cheddar give it depth and savoury weight. It arrived well risen, evenly cooked, and properly seasoned, rich but balanced, with no sense of excess.
The Louet-Feisser oysters ‘Bucks Fizz’ offered a lighter counterpoint. Tarocco orange and Champagne espuma added freshness and lift, sharpening the oyster rather than softening it. A celebratory dish that stayed focused on the shellfish itself.
Beef Wellington, Scallops and Christmas Pudding at the Savoy Grill
Main Course
The Beef Wellington is central to the Savoy Grill menu and was treated with confidence. The beef was cooked accurately, the pastry sealed and crisp, and the portion generous without feeling heavy. Pommes Anna and red wine jus stayed firmly in supporting roles, doing their job without pulling focus from the centre of the plate.
Sides
Pomme purée and dressed greens arrived as expected and worked exactly as intended. Clean flavours, correct textures, and no unnecessary additions. Everything stayed in balance.
Desserts
Desserts leaned towards tradition and seasonality. Christmas pudding and winter trifle suited both the time of year and the room, while rum flambéed crêpes, finished tableside, added a measured touch of theatre that recalled similar presentation at Le Train Bleu in Paris.
What We Drank at the Savoy Grill
With one of us driving, the drinks order stayed measured rather than indulgent. We started with two glasses of English sparkling wine from Etonbridge, a crisp, well-balanced choice that worked comfortably as an aperitif and suited the pace of the meal.
Alongside this were two non-alcoholic mocktails: the Free Star and Raspberry Sour, both included as part of the Accor welcome. Neither felt like a compromise. They were properly constructed, fresh, and treated with the same care as the cocktail list.
Jamie with a glass of Saint-Émilion Grand Cru.
For the table, we shared a bottle of Les Cadrans de Lassègue 2014, Saint-Émilion Grand Cru. A classic Bordeaux that paired naturally with the Beef Wellington, offering dark fruit, structure, and restraint. It supported the food rather than competing with it.
Service
Service was excellent throughout. We were late to the table, but a quick call reassured us it wouldn’t be an issue. We arrived to find a beautiful corner banquette for three.
From the welcome desk to our waiters and the sommelier, the team were always present but never obtrusive. Food delivery was perfectly timed, and attention was available whenever nded.
The History of the Savoy Grill
As Gordon Ramsay himself has noted, there has been a Savoy Grill for as long as there has been a Savoy Hotel, though not always as we know it today. When Richard D’Oyly Carte opened the Savoy in 1889 alongside his theatre, he built dining into the hotel’s identity from the start.
A formal French restaurant occupied the upper floors, later associated with Auguste Escoffier, while the Grill began life downstairs as a more relaxed space for theatre-goers and hotel guests.
It stands as one of the oldest restaurants in London. Wilton’s on Jermyn Street opened in 1742, Rules (a favourite restaurant of James Bond) dates back to 1798, and Simpson’s on the Strand has been serving diners since 1828.
Savoy Grill: Food and Drink Questions Answered
Is the Savoy Grill more traditional than modern?
Yes. The menu prioritises classic technique, familiar dishes, and established combinations over seasonal experimentation.
Is the Savoy Grill a brasserie?
It is slightly more formal than a brasserie but less so than Restaurant 1890 by Gordon Ramsay or Le Cinq at the George V in Paris.
What is the dress code?
There is no explicit dress code. Many diners were dressed well, but others wore T-shirts and jeans. Like Le Train Bleu, everyone felt welcome and no one appeared out of place.
Is the Beef Wellington worth ordering?
Yes. It is done extremely well and is very filling.
Is the Savoy Grill expensive?
For three diners, three courses each and drinks, our bill was £431 including a 15% service charge. We felt this was a fair price for the quality of the food, the dining room, and the exceptional service. Cheaper meals exist in London, but that wasn’t the point of our visit.
Is it suitable for a celebratory meal?
Very much so. The room, menu, and service naturally suit occasions rather than casual dining.
Does it feel tourist-driven?
No. While it attracts visitors, the cooking and tone remain anchored in tradition rather than novelty.