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Simpson's In The Strand

Publish Date: 10-Jul-2017

Simpson's In The Strand Monday, July 10, 2017


Following an elegant restoration, the iconic Simpson’s in the Strand is delighted to announce it will re-open its doors on Monday 10 July 2017.


The restaurant still occupies the stunning Grade II listed building as it has since 1828, maintaining much of the framework, ceiling and wall panelling as before. The redesign has been carried out by Robert Angell Design International who was keen to develop an experience that respects the 189-year history and heritage of Simpson’s, whilst defining it for the future.


Upon arrival, guests will be greeted by an impressive atrium, framed by stunning deep green walls andstained glass windows. Inside the Grand Divan dining room, mirrors and crystal chandeliers punctuate the space. Long leather banquettes upholstered in English style, in rich bottle green, are offset by bold cerise dining chairs and contribute to the rejuvenation of the room.  Modern touches are balanced by historic details such as the mosaic floor entranceway – a nod to the restaurant’s chess club heritage – and Winston’s Churchill’s favourite table, which can still be found in the same place next to the fireplace at the far end of the restaurant.

With104covers, the Grand Divan will remain an open and welcoming space. Simpson’s is excited to welcome a new head chef, William Hemming, who has reimagined the menu, placing new dishes alongside the historic restaurant’s firm favourites. The resulting selection is a combination of the classic and contemporary, much like Simpson’s itself, with a strong focus on produce sourced around the British Isles. Starters include London smoked salmon, with Wildes London zero curd, sea herbs & pickled cucumber and Buccleuch Estate beef tartar, with potted ox cheek & beef dripping. Mains from the Signatures and Grill section of the menu include the Corn-fed chicken breast with lemon verbena, charred sweet corn, broad beans, ox springs pancetta; Pan fried sea trout with Scottish mussels, samphire, cucumber, native kelp broth, beach herbsand Barnsley Chop served with Welsh rarebit, leek fondue, mint & watercress. As well as these, Simpson’s will serve its famous dishes directly from the carving trolley – the Roast rib of beef with Yorkshire pudding, slow roasted carrots, creamed savoy cabbage, duck fat roasted potatoes, gravy, horseradish sauce is a trademark dish.

The dessert menu will feature summer pudding, Simpson’s gooseberry trifle, and a chocolate coffee Knickerbocker Glory,as well as a selection of locally-made cheeses.

New to Simpson’s will be a range of signature products, comprised of condiments such as mustard and horseradish, as well as cheeses, and drinks such as gin and beer. These will be available in the entranceway for guests to buy.

Simpson’s will also feature an extensive beverage list led by general manager and sommelier, Anne Lomas, with an emphasis on British gin, beer and wine. The Knight’s Bar at Simpson’s will serve a new cocktail menu, overseen by renowned head bartender of the American Bar at The Savoy, Erik Lorincz. It features the Simpson’s London Dry Gin and Old Tom Gin, created for the restaurant by the award-winning Blackdown Distillery in West Sussex. The Simpson’s Old Tom Gin is sweetened by botanicals, rather than sugar, using birch sap, black cardamom, liquorice and star anise. 


Within the restaurant, a bespoke cocktail trolley will offer diners the chance to enjoy a Negroni or Martini mixed at their table. Furthermore, Simpson’s will offer a craft beer selection, sourced from the best breweries throughout Great Britain and Ireland. Simpson’s will also be partnering with Ridgeview Wine Estate, a family owned and run winery in East Sussex, and will be featuring many of their wines as part of the extensive list. The Ridgeview Cavendish will be Simpson’s’ signature sparkling wine.



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