GreatQueenSt
Cuisine: British
Price:    pound pound pound_grey
1 user wants to go
7 users have been
Verdict based on 11 critic, 1 blogger and 3 user reviews and awards
Restaurant Profile »

Address: 32 Great Queen Street, London WC2B 5AA

Website: No restaurant website available

Telephone: +44 20 7242 0622

From the owners of gastropub Anchor & Hope in Southwark, Great Queen Street is a British restaurant with a bar downstairs.

This restaurant has been awarded a Michelin Bib Gourmand

Latest reviews of Great Queen Street

Time_Out

Time Out Editors, Time Out

19 July 2012

Cuttlefish, peas and wild garlic was nicely balanced; and an Old Spot pork chop was cooked just right, the meat’s unctuousness cut by lemon, caper and sage butter…

Read full review »
Andy_Hayler

Andy Hayler, andyhayler.com

15 May 2011

With such simple food there is nowhere to hide if things go wrong, but it is clear that ingredients are generally good here…

Read full review »
JasperGerard

Jasper Gerard, The Telegraph

15 May 2009

My friend orders muscat caramel cream to share which sounds bland but is stringent and rather boozy, appropriate for a place with a pub bar and a menu offering both Burnley bitter and peach prosecco…

Read full review »
Mark Bolland

Mark Bolland, Evening Standard

23 June 2008

A side of chips (…) were extraordinary – huge, asymmetrical golden wedges, sprinkled with rock salt. So good, in fact, that the couple on the next table were openly drooling at them, and when we offered them one, they pounced! These were the only chips I’ve ever given 10/10…

Read full review »

What the Critics say

Time_Out

Time Out Editors, Time Out

19 July 2012

Cuttlefish, peas and wild garlic was nicely balanced; and an Old Spot pork chop was cooked just right, the meat’s unctuousness cut by lemon, caper and sage butter…

Read full review »
JasperGerard

Jasper Gerard, The Telegraph

15 May 2009

My friend orders muscat caramel cream to share which sounds bland but is stringent and rather boozy, appropriate for a place with a pub bar and a menu offering both Burnley bitter and peach prosecco…

Read full review »
Mark Bolland

Mark Bolland, Evening Standard

23 June 2008

A side of chips (…) were extraordinary – huge, asymmetrical golden wedges, sprinkled with rock salt. So good, in fact, that the couple on the next table were openly drooling at them, and when we offered them one, they pounced! These were the only chips I’ve ever given 10/10…

Read full review »
fay_maschler

Fay Maschler, Evening Standard

3 October 2007

Buying local, seasonal, properly nurtured ingredients, boning joints of meat, filleting fish, putting up preserves, (…) eating it joyfully, casually, relatively inexpensively is the way we would like to lead our culinary lives home, but usually can’t or don’t. The restaurant (…) does all of the above…

Read full review »
The_Independent_Small_Logo

Terry Durack, The Independent

16 September 2007

Giving a good, everyday place like this a higher score (…) wouldn’t achieve anything except raise expectations. I’d rather you expected nothing more than well-sourced, seasonal produce from small-scale producers, an intelligent cook, likeable staff (…) and a bill that couldn’t be fairer…

Read full review »
hardens

Richard & Peter, Harden's

11 July 2007

With simplicity, you do risk raising the issue: “could I make it at home”. And while the answer wasn’t in any case a yes, the skill in evidence by no means made the question absurd. There was none of the sense of genius-at-work in the kitchen that’s made the A&H such a mad success…

Read full review »
matthew_norman

Matthew Norman (Guardian), The Guardian

9 June 2007

Crab on toast was superb, a mound of white and dark meat coming suffused in a strong, gutsy sauce, but better still was a shiny, vibrantly fresh-tasting crescent of smoked mackerel served with lightly pickled cucumber and homemade horseradish cream…

Read full review »
AA_Gill

AA Gill, The Sunday Times

27 May 2007

The simple combining of ingredients, the less-is-more, is Italian. (…) There are no raised-pinkie manners, and it’s relaxed and confident enough to borrow stuff from around the world if it tastes good, as all vital cuisines must. 32 Great Queen Street does it all very well…

Read full review »
jay_rayner

Jay Rayner, The Observer

20 May 2007

My slices of roast leg of Hereford lamb were clearly from a fine, sturdy animal, but of the anchovy sauce – one of the reasons I ordered it – I could see nothing.

Read full review »
giles_coren

Giles Coren, The Times

18 May 2007

Best of all was “Hereford beef” (…) offered as rump at £16, or rib for two at £40, (…) and then as steak and kidney pie for two at a piffling £28. Lordy, the pie was dense and rich and complex with a soggy-crunchy suet cover that knocks the Sistine chapel off top slot for divinely inspired roof-making…

Read full review »
metro

Marina O'Loughlin (Metro), Metro

16 May 2007

We shared another starter of a whole Arbroath Smokie with cream and chives. And that is exactly what we got. When the bony fish gave up its meat, it was a joy: a different, lighter smokiness to the mackerel, the cream adding a bath of luxury…

Read full review »

What the Bloggers say

Andy_Hayler

Andy Hayler, andyhayler.com

15 May 2011

With such simple food there is nowhere to hide if things go wrong, but it is clear that ingredients are generally good here…

Read full review »