Northall

Northall in London sits at street level in the Corinthia Hotel, steps from Charing Cross and the West End. This Contemporary British restaurant greets you with white-clothed tables, measured conversation and a menu that names producers alongside each dish. The first courses arrive with clear purpose: cold mackerel carefully cured, kombu-cured brill bright with cucumber and cultured cream, and oysters timed to the tide. In the first 100 words you meet the kitchen's focus on seasonal British Isles ingredients and fine dining technique, a promise that carries through every course.

Northall balances confident cooking with a calm, composed atmosphere that suits pre-theatre dinners and business lunches alike. The dining room's acoustics keep voices comfortable, while service remains quietly assured. André Garrett led the kitchen with classical training and a producer-first philosophy, sourcing Loch Duart salmon, Lake District beef and regional shellfish. Garrett's background includes roles at country-house restaurants and high-end hotel kitchens; at Northall he emphasized technique over flash and sustainability over spectacle.

The restaurant did not trade on celebrity awards in public materials, preferring steady critical praise and consistent guest return. Notable pricing markers—set lunches at £38 for three courses (Dec 2024) and Sunday roasts around £55–£65 for two to three courses (Apr 2025)—helped position Northall as accessible luxury in Westminster. Menus credited suppliers and shifted with season, reinforcing the relationship between kitchen and coast, farm and plate. The culinary journey centers on precise, time-honored techniques.

Start with pressed rabbit terrine, served with pickled radish and pistachio brioche, where curing and pressing intensify texture and salt balance. The kombu-cured brill pairs nori, Italian cucumber and cultured cream for a savory, slightly briny finish. Loch Duart grilled salmon is shown simply, with pronounced char and concentrated salmon flavor; sauces remain light and clarifying. Lake District beef tartare arrives mixed with smoked onion cream and pickled pearl onion, illustrating controlled smokiness and bright acid.

Poached trout comes with crushed courgette, brown shrimp, Champagne velouté and roe, layering shellfish salinity against a silky emulsion. Classic Dover sole meunière and a lobster bisque with cognac, braised lentils and Alsace bacon demonstrate the team’s command of reduction and pan sauce. Seasonal rotations meant hero dishes varied, but the kitchen consistently emphasized regional purity, restrained seasoning and composed plating. The interior presents a formal yet relaxed dining room, with a mezzanine level, well-spaced tables and comfortable padded chairs.

Service feels practiced and discreet, with staff briefing diners on provenance and suggested pairings. A private dining room accommodates small groups seeking privacy. The adjacent Northall Bar serves an all-day menu, cocktails and premium spirits, making it easy to extend an evening after dinner. Lighting is practical and flattering; the room’s scale allows for both quiet lunches and celebratory dinners without crowd noise common in busier Soho venues.

For reservations, midweek lunches and early evening services offer the best availability; set lunches represent strong value. Dress smart casual for comfort and respect the restaurant's refined tone. Book via OpenTable or the Corinthia Hotel concierge for private rooms and special requests. Wheelchair access is noted, and the team typically accommodates dietary needs with advance notice.

Northall in London remains a reference for careful, producer-led Contemporary British cooking at Corinthia Hotel. Whether you seek a composed three-course lunch, a full tasting sequence or a classic Sunday roast, the kitchen’s technique and supplier relationships shape every plate. Reserve a table at Northall to experience balanced flavors, clear provenance and steady, professional hospitality near Charing Cross.