Lutyens
Cuisine: French
Price:    pound pound pound_grey
2 users have been
Verdict based on 12 critic, 2 blogger and 1 user reviews and awards
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Address: 85 Fleet Street, London EC4Y 1AE

Website: Visit restaurant website

Telephone: +44 20 7583 8385

Terence Conran’s restaurant and bar on Fleet Street.

Latest reviews of Lutyens

Time_Out

Time Out Editors, Time Out

16 October 2012

Seafood is a forte of Conran restaurants; a very crabby chilled crab soup was the highlight of the meal, with succulent monkfish with clams and samphire cominga close second…

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Edward Smith, Rocket and Squash Avatar

Edward Smith, Rocket and Squash

16 September 2010

My scallops were perfectly done: caramel brown on top and bottom; smooth, pearly and just warm but not quite cooked in the middle…

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Andy_Hayler

Andy Hayler, andyhayler.com

15 January 2010

Dover sole was served on the bone and was a high quality fish, nicely timed and served with a little herb butter.  French beans were particularly well cooked, with pleasant champ and chips that were hand-cut and quite crisp…

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matthew_norman

Matthew Norman (Guardian), The Guardian

14 November 2009

Lutyens is the second grand bistro – on the bustling Parisian model and concentrating on gutsy, classic dishes – he has opened in London this year, and it is superb…

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What the Critics say

Time_Out

Time Out Editors, Time Out

16 October 2012

Seafood is a forte of Conran restaurants; a very crabby chilled crab soup was the highlight of the meal, with succulent monkfish with clams and samphire cominga close second…

Read full review »
matthew_norman

Matthew Norman (Guardian), The Guardian

14 November 2009

Lutyens is the second grand bistro – on the bustling Parisian model and concentrating on gutsy, classic dishes – he has opened in London this year, and it is superb…

Read full review »
London_Magazine

Ian Irvine, London Magazine

1 November 2009

Out of curiosity I chose the coquilles St Jacques Parisienne, (…). It was excellent – three fine specimens with a creamy mushroom sauce and a trim border of piped mashed potato – and avoided the sins of stodginess and overcooking…

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andy_lynes

Andy Lynes, Metro

2 September 2009

Lutyens probably won’t change your life – the Conran formula has become too familiar for that – but it might just make your day…

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The_Times_Logo

Joe Joseph, The Times

22 August 2009

It’s food you can order and enjoy while continuing a conversation, without a waiter feeling the need to explain how each dish was made and from which country the peppercorns were imported…

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John_Walsh

John Walsh, The Independent

8 August 2009

If Conran played it less safe with his City clientele, and gave Mr Burke carte blanche to be creative, the cuisine would then match the charm of the ambience and the personnel – neither of which, regrettably, is edible…

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LisaMarkwell

Lisa Markwell, The Independent

26 July 2009

Chips are suitably chippy and tomatoes in the salad are peeled, which is almost impossibly posh – rather like the wafer-thin tarte fine (£6.50), with a deeply moreish scoop of caramel ice-cream at the centre…

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AA_Gill

AA Gill, The Sunday Times

19 July 2009

The chef is Irish, so there was excellent champ, and crubeens breaded and fried, pigs’ trotters, which tasted good, but were a bit dry, their accompanying condiment too claggy…

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jay_rayner

Jay Rayner, The Observer

19 July 2009

We eat boned rabbit, roasted in an overcoat of crisp bacon, skate wing with tiny brown shrimps and brown butter, and a side dish of carrots that does honour to their kind…

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RichardVines

Richard Vines, Bloomberg

17 July 2009

The menu is about as in tune with our times as a Michael Jackson album, which is to say not contemporary but classic and of the moment. Lutyens serves brasserie favorites such as fish soup and steak tartare…

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hardens

Richard & Peter, Harden's

9 July 2009

Thus, our meal was a pretty good fish soup (perhaps a touch watery), very good rognons de veau, and a slightly flabby tart redeemed by an excellent compote of red fruits…

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fay_maschler

Fay Maschler, Evening Standard

2 July 2009

As with many Conran — now called Prescott & Conran — enterprises, detail in the design gladdens the eye and sometimes takes you by surprise (…). It would be good to be able to say the same about the menu…

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What the Bloggers say

Edward Smith, Rocket and Squash Avatar

Edward Smith, Rocket and Squash

16 September 2010

My scallops were perfectly done: caramel brown on top and bottom; smooth, pearly and just warm but not quite cooked in the middle…

Read full review »
Andy_Hayler

Andy Hayler, andyhayler.com

15 January 2010

Dover sole was served on the bone and was a high quality fish, nicely timed and served with a little herb butter.  French beans were particularly well cooked, with pleasant champ and chips that were hand-cut and quite crisp…

Read full review »