Launceston Place
Cuisine: Modern European
Price:    pound pound pound_grey
4 users have been
Verdict based on 10 critic, 2 blogger and 2 user reviews and awards
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Address: 1a Launceston Place, London W8 5RL

Website: Visit restaurant website

Telephone: +44 20 7937 6912

Elegant restaurant in a quiet residential street in Kensington. Chef Tim Allen joined in 2012 and didn’t have to wait long to be awarded a Michelin star in the 2013 release of the prestigious awards

This restaurant has 1 Michelin Star

Latest reviews of Launceston Place

Joe-Warwick

Joe Warwick (Metro), Metro

8 November 2012

Allen’s cooking (…) is a throwback to more innocent haute days, before chefs rushed to embrace such trends as deconstruction and Nordic-inspired foraging. It was when a restaurant with gastronomic ambitions was simply about fine French technique meeting carefully sourced ingredients…

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Time_Out

Time Out Editors, Time Out

16 October 2012

Delicate contrasts of flavour and texture were notable in roast English lamb, with the main meat alongside an unusual lamb croquette; ultra-tender roast Longhorn beef with yorkshire pud was both classic and refined…

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Andy_Hayler

Andy Hayler, andyhayler.com

2 June 2012

Although the new kitchen team has a few wrinkles to iron out, I really enjoyed the meal this evening.  Service was top notch, and I look forward to returning.  For me the cooking has improved significantly compared to previous meals I have eaten here. …

Read full review »
Gourmet Chick

Cara Waters, Gourmet Chick

2 November 2009

Whether it was the established talent of Welch or the rising star of Groves who was responsible for the cooking on our visit, the food at Launceston Place was sensational. Given the calibre of the food the prices were also quite reasonable…

Read full review »

What the Critics say

Joe-Warwick

Joe Warwick (Metro), Metro

8 November 2012

Allen’s cooking (…) is a throwback to more innocent haute days, before chefs rushed to embrace such trends as deconstruction and Nordic-inspired foraging. It was when a restaurant with gastronomic ambitions was simply about fine French technique meeting carefully sourced ingredients…

Read full review »
Time_Out

Time Out Editors, Time Out

16 October 2012

Delicate contrasts of flavour and texture were notable in roast English lamb, with the main meat alongside an unusual lamb croquette; ultra-tender roast Longhorn beef with yorkshire pud was both classic and refined…

Read full review »
jay_rayner

Jay Rayner, The Observer

5 October 2008

The approach here is more self-consciously innovative than at Petrus, almost provocatively so. There are no liver-in-lager moments. But there is a restlessness which means that, while there are successes, not everything works and one dish failed completely…

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matthew_norman

Matthew Norman (Guardian), The Guardian

7 June 2008

That star won’t be long in coming, either, because the young cook, Tristan Welch (who came from Petrus, which has two of them), has enough talent to render the tedious orthodoxies of the age – the cat-sick foams, baby-food purées and so on – less irksome than usual…

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The London Magazine

Andrew Billen, London Magazine

1 June 2008

Strangely the one failure of the evening was the very traditional-sounding Cumbrian veal rump. It came on a thin layer of the beast’s own tongue which lolled sadly over the plate rendering the dish inedible to Lucy. Muggins generously gave her his soufflé and tried to make the best of things but the meat was grey rather than rosy, lukewarm and slightly chewy…

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giles_coren

Giles Coren, The Times

24 May 2008

The scallop was sublime: one fat, fresh, smooth, sea-tasting nut, sliced and stacked against itself with a couple of little sorrel leaves and an apple foam, served on a hot stone – very cute…

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zoe_williams

Zoe Williams, The Telegraph

18 May 2008

They have also painted all the walls very dark brown and added glitz and velvet, like a surly adolescent with a burgeoning sense of occasion. The new chef, Tristan Welch, ex-Pétrus, only 28, has fizzed up the menu spectacularly…

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metro

Marina O'Loughlin (Metro), Metro

22 April 2008

The food is a terrific collision of finesse and fun and the environment is luxurious and cosseting. Really, what more could you want?…

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hardens

Richard & Peter, Harden's

3 April 2008

We thought the food was consistently very good to exceptional, and often beautifully presented. (A pre-dessert of little custards, for example, came wittily but not over-cutely presented in a boiled egg stand, and delicious they were too.)…

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fay_maschler

Fay Maschler, Evening Standard

19 March 2008

Additional wheezes are gueridon service where a first course of quail breasts is flamed at the table and a home-smoker finishes salmon, also at the table. I wonder if they considered bringing in a kitchen sink and doing the washing-up beside the customers…

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What the Bloggers say

Andy_Hayler

Andy Hayler, andyhayler.com

2 June 2012

Although the new kitchen team has a few wrinkles to iron out, I really enjoyed the meal this evening.  Service was top notch, and I look forward to returning.  For me the cooking has improved significantly compared to previous meals I have eaten here. …

Read full review »
Gourmet Chick

Cara Waters, Gourmet Chick

2 November 2009

Whether it was the established talent of Welch or the rising star of Groves who was responsible for the cooking on our visit, the food at Launceston Place was sensational. Given the calibre of the food the prices were also quite reasonable…

Read full review »