I was  recently offered the opportunity to lunch at the beautiful Skylon restaurant, situated on the first floor of the Royal Festival Hall, right next to the London Eye. The restaurant has a lovely 70s retro decor and benefits from wonderful proportions, as well as a stunning Thames view thanks to the huge floor-to-ceiling windows.

There’s an attractive bar in the middle of the room, with brasserie and fine dining options at opposite ends. I opted for the latter and it was a great choice indeed. The menu features modern British cuisine from Head Chef Adam Gray, showcasing seasonal, sustainable and locally sourced ingredients.

skylon-restaurant

From the moment I walked in the staff were incredibly attentive and friendly whilst professional. I was promptly accompanied to a table by the window, offering a breathtaking river view. Everyone had a smile on his face and both the waiter and sommelier impeccably guided me through my lunch, making sure I was having an enjoyable experience from the beginning until the end.

skylon-restaurant-menu

Crispy bacon potato cake with warm Lincolnshire smoked eel, sea kale salad.

I started with a beautiful Crispy bacon potato cake with warm Lincolnshire smoked eel, sea kale salad. The eel was perfectly cooked and surprisingly delicate, smartly accompanied by an unusual sea kale salad. I loved the bacon and potato cake, crispy on the outside and rich and moist on the inside, I could have easily had at least three more.

skylon-menu-2

Roasted Cornish turbot “T­-bone” steak, creamed peas and crisp Jersey Royal potatoes.

 

Moving forward, my main course was an impressive Roasted Cornish turbot “T­-bone” steak, creamed peas and crisp Jersey Royal potatoes. Turbot is an amazing fish with great flavors and firm “meaty” flesh, but it’s not seen often on London restaurant menus, so I was thrilled to have it. My expectations were highly exceeded, the fish was cooked to perfection and paired with a seasonal pea purée and a simple, hearty asparagus and potato salad.

Chef Adam

Chef Adam Gray in the kitchen, ultimating the dishes before they’re sent out.

I had the opportunity to meet Chef Adam at the last Great British Chef Masterclass, and I had a wonderful time recreating his recipes and learning his cooking philosophy. Now, having had the chance to visit him in his own kitchen, I can only praise his cuisine even more.

Straight from the pass: Butternut squash, caramelised onion and chestnut pie, buttered Savoy cabbage

Straight from the pass: Butternut squash, caramelised onion and chestnut pie, buttered Savoy cabbage

I didn’t have any dessert on this occasion, but I’ve recently tasted Chef Adam flourless lemon pudding and is simply lovely with refreshing tangy flavors, an excellent way to end your meal.

Overall I had a beautiful relaxing lunch, the ambiance was pleasant and convivial, the food was excellent as well as the service, and the best espresso I had in a while was an extra bonus. I can’t wait to come back in the evening to enjoy the night view and sample more of Chef Adam cuisine, places like Skylon are hidden gems in the busy capital.