Lyle's

"There are two superlative-laden white-walled British restaurants around Shoreditch. One is St. John Bread and Wine—which is a little fancy but utterly unfussy—and the other is Lyle’s, which is both fancy and fussy when it comes to food. But that’s what makes it so good. The evening tasting menu reads simply—razor clams and tomatoes, fore rib and onions—but every ingredient at Lyle’s is turned up to the max. With nothing else to focus on in the industrial space, the food is the centre of attention. That said, lunch is our favourite time to eat here, when sunlight streams through the warehouse windows and you can order from an a la carte menu." - heidi lauth beasley, jake missing, daisy meager

"There are two superlative-laden, white-walled British restaurants around Shoreditch. One is St. John Bread and Wine—which is simultaneously a little fancy but utterly unfussy—and the other is Lyle’s, which is both fancy and fussy when it comes to food. The tasting menu reads simply—razor clams and tomatoes, fore rib and onions—but that isn’t to say it tastes simple. Every ingredient at Lyle’s is turned up to the max and, with nothing else to focus on in the industrial space, the food is the centre of attention." - heidi lauth beasley, jake missing, sinead cranna, rianne shlebak

"A laid-back restaurant with cleverly composed dishes that are a joy to eat." - The MICHELIN Guide UK Editorial Team

"This handsome, minimalist, blond wood-and-concrete Shoreditch restaurant is a marriage of its co-owner James Lowe’s British heritage (St. John Bread & Wine) and his many stints across the globe, including one at Noma. Lowe is a gifted chef and one of London’s foremost proponents of quality British produce. His relaxed brand of fine dining regularly celebrates mutton, game, and goat, as well as wood-fired seafood and seasonal English vegetables." - Adam Coghlan

"The pared-down, ersatz-industrial look of the restaurant gains extra animation from the open kitchen, while warmth and personality come courtesy of the delightful service team. The dishes may appear to be as unadorned as the room, but don’t be fooled – they are technically accomplished, cleverly composed and boast plenty of depth and sophistication. The excellent ingredients – be that red mullet or mutton – provide flavours that are clean, unadulterated and a joy to experience. There’s a set menu at dinner; for lunch there’s an array of individually prices dishes." - Michelin Inspector