Island opens with an immediate hit of energy: the restaurant Island sits on the second floor of Mare Street Market, a short walk from King's Cross station, and the room hums with conversation and clinking glasses. From the first bite you notice the focus on surf and turf, with chefs Tom Brown and Brad Carter making meat and seafood equally decisive. The menu places skewers and mixed grills center stage, so diners arrive ready to share plates and taste contrasts—briny shellfish against richly caramelised meat—alongside seasonal British produce and island-inspired touches. Early reservations are advised via SevenRooms, especially for weekend services and Sunday roasts.

Tom Brown and Brad Carter launched Island in June 2025, combining Brown’s Cornwall-born seafood expertise with Carter’s nose-to-tail meat work from Carters of Moseley. The collaboration is built on clear culinary intent: use wild, day-boat fish and rare-breed, organic meats to rework classic surf-and-turf into modern, flavour-forward plates. Island earned recognition in the MICHELIN Guide 2025, a nod to its exacting sourcing and confident cooking. Service is described as genuine and friendly, adding to the lively atmosphere rather than neutering it. The team operates a 90-cover chandelier room on the mezzanine, maintains an age policy of 8+ and restricts dogs on the dining level, all small but useful details for planning special meals.

The culinary journey at Island emphasizes technique and direct flavors. Signature skewers include Duck & Mussel and Lamb Belly & Clam—each skewer combines charred fats with shells steamed in shellfish jus, giving a salty, smoky contrast. The Island Mixed Grill is staged for celebrations, presenting a selection of rare-breed cuts and whole-baked fish finished over a hot grill. Smaller snacks arrive as caviar crisps and a saline, textured Oyster Caesar salad that brightens heavier plates. Brown’s fish charcuterie—trout pastrami and cured monkfish cheek—appears as snacks and starters, while Carter’s meat cooking showcases long-roast joints and nose-to-tail cuts with crisp edges. Daily specials change with tides and seasons; expect day-boat fish in summer and richer roasts in winter. A daring dessert, the oyster ice cream sandwich, reiterates the restaurant’s playful approach to land-meets-sea.

The dining room feels lively and deliberately informal yet refined. A large chandelier anchors the 90-cover space on the upper floor, where exposed market bones give way to a fitted dining mezzanine. Tables are arranged for sharing; many plates arrive for the table rather than individual courses. Lighting is warm and practical, helping servers read menus and plates clearly. Staff move with direct attentiveness, offering menu guidance and wine pairing suggestions rather than scripted formality. Sound carries in the room—conversation is part of the experience—so this is a place to book for a celebratory meal or a dinner where conviviality matters as much as the food.

Practical details matter: Island is open Tuesday and Wednesday evenings, Thursday to Saturday for lunch and dinner, and Sunday from noon for a shifting menu and roast service. The restaurant lists prices at a £££ level and reserves via SevenRooms; walk-ins are occasional but booking secures preferred seating, especially on weekends. Dress is smart casual; bring flexible plans for groups who want family-style sharing. Note the age policy (8+) and no dogs on the mezzanine when booking for mixed groups.

Island in King’s Cross stakes a clear claim: bold surf-and-turf plates, crafted by Michelin-recognised chefs who understand both sea and pasture. Book Island early for skewers, mixed grills and seasonal roasts, and reserve a weekend slot if you want the full, lively dining experience in London.