Those who believe that high-class cuisines can only be found in glitz and glam eateries such as those in Mayfair clearly haven’t visited Launceston Place. Its exterior is elegantly understated, the staff sit on the right side of friendly and its location on a quiet residential road evokes a warming neighbourhood charm.
But more importantly, the food on offer is some of the most exquisite in the capital. Ben Murphy – a man considered to be one of the UK’s most exciting young chefs after having cut his teeth at The Berkeley, Les Prés d’Eugénie in Paris and The Greenhouse – was placed at the helm of the Launceston Place kitchen at the beginning of this year in an attempt to win back the Michelin Star the restaurant had lost in 2016.
And, thanks to his playful dishes that modernise traditional flavours, it looks like this Kensington joint – which was renowned as Princess Diana’s favourite place to dine – will soon be back in Michelin’s good books once again.
inviting and relaxed. Although it’s located in one of the most affluent areas of the city, it has an unassuming quality that will put you at ease once you step through the doors. Our tip to you? Sit towards the front of the restaurant as it will feel as though you’re dining in the living room of a well-decorated abode.
“Mushroom bun” – a pillow-soft delight with a beautiful explosion of mushroom flavours.
“Candy floss” – arriving in a metallic tissue-box, the candy floss has a smoky-sweet quality that will get you salivating for more.
“Egg and Soldiers” – without a doubt the standout dish. An upmarket interpretation of a breakfast classic, this dish consists of fois gras custard topped with truffle shavings, while a slice of sourdough is also brought out for dipping. A must-try balm to soothe any gourmand’s soul.
“Carrot” – carrots done three ways with yoghurt, caraway and a spiral of lovage sauce. It’s Fragrant, intense and certainly a way to convince carnivores to enjoy their veg.
“Carbonara” – Italian grandmothers, look away now as this is an avant-garde reinterpretation of a classic cucina casalinga dish. However, Murphy’s inspired use of celeriac and lardo (both of which do an impressive imitation of al dente pasta) will impressive even the most stubborn of nonnas.
“Octopus” – an incredibly tender cut of octopus is paired with a juicy chicken wing lollipop and accompanied by a rich squid ink sauce.
“Chocolate” – a chocolate sphere filled with yuzu cubes, sesame seeds and a quenelle of chocolate ice cream. The ideal way to finish off a night full of gluttony.
Keep things smart, but don’t go too over the top. A slimline shirt, chinos, and a pair of smart suede shoes will never go amiss.
Visit Launceston Place at 1A Launceston Pl, Kensington, London W8 5RL