Lyles
Cuisine: British
Price:    pound pound pound_grey
2 users have been
Verdict based on 8 critic, 1 blogger and 0 user reviews and awards
Restaurant Profile »

Address: Tea Building, 56 Shoreditch High Street, London E1 6JJ

Website: Visit restaurant website

Telephone: +44 20 3011 5911

James Lowe, formerly of the lauded Young Turks collective, serves seasonal British cuisine at his restaurant on Shoreditch High Street. For dinner, Lyle’s serves a set menu only (vegetarian options available).

This restaurant has 1 Michelin Star

Latest reviews of Lyles

Telegraph_small_logo

Joseph Connolly, The Telegraph

15 August 2015

The portion of flank had been mercifully small – but not as small as my Aylesbury duck, matey: just one slice of breast with some charred baby carrots and charred baby other silly damn things…

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RichardVines

Richard Vines, Bloomberg

4 March 2015

Among the mains, Old Spot, turnip, and anchovy featured beautiful British pork with turnip tops. The meat was juicy and sweet, while the anchovy emulsion added a salty kick. The dish had a yin-and-yang balance…

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Cheese_and_Biscuits

Chris Pople, Cheese and Biscuits

3 December 2014

Mallard legs & celeriac seemed to me like a visual pun on an Italian duck ragu with tagliatelle, but duck and celeriac are a fantastic match, and the more gamey Mallard here brought another dimension into play…

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John_Walsh

John Walsh, The Independent

26 July 2014

If you want to try edgy London cooking, if you want a no-choice dinner in Shoreditch, if you’re a fan of fish heads, fish liver, cheese, fennel and a strong whiff of pretentiousness, then head for Lyle’s. I’m not sure I’ll be doing so again…

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What the Critics say

Telegraph_small_logo

Joseph Connolly, The Telegraph

15 August 2015

The portion of flank had been mercifully small – but not as small as my Aylesbury duck, matey: just one slice of breast with some charred baby carrots and charred baby other silly damn things…

Read full review »
RichardVines

Richard Vines, Bloomberg

4 March 2015

Among the mains, Old Spot, turnip, and anchovy featured beautiful British pork with turnip tops. The meat was juicy and sweet, while the anchovy emulsion added a salty kick. The dish had a yin-and-yang balance…

Read full review »
John_Walsh

John Walsh, The Independent

26 July 2014

If you want to try edgy London cooking, if you want a no-choice dinner in Shoreditch, if you’re a fan of fish heads, fish liver, cheese, fennel and a strong whiff of pretentiousness, then head for Lyle’s. I’m not sure I’ll be doing so again…

Read full review »
FT_logo

Nicholas Lander, Financial Times

13 June 2014

Ogier reported how pleased several customers had been with that night’s  unusual main course of Somerset suckling kid, the belly and shoulder of which  had been well but simply prepared on a charcoal grill. The flip side is that there is a much smaller margin for error, and errors  there were. The asparagus that came with a walnut mayonnaise had not been  cleaned properly and was still gritty…

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AA_Gill

AA Gill, The Sunday Times

1 June 2014

The Blonde, Laura and Paddy really loved this place, and I admire the chef. The service was friendly, relaxed and inclusive, but I have reservations. This food is very, very English; I once wrote a book about the English, based on the premise that they are far more admirable than they are likeable, and that’s rather what I think of Lyle’s…

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The_Guardian

Marina O'Loughlin, The Guardian

30 May 2014

It’s like the city’s hottest-ticket supperclub: if food were fashion, this would be the “frow” of some Japanese designer who doesn’t believe in buttons. There’s a steely perfectionism at play here – even the coffee is beautiful…

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Time_out

Tania Ballantine, Time Out

27 May 2014

We were impressed by a terrific cube of blood ‘cake’ (baked pig’s head, blood, and semolina); mellow braised baby onions; and a hunk of fatty-edged mutton with an intense anchovy cream. Baked washed-rind British sheep’s cheese was lick-the-plate-clean moreish…

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fay_maschler

Fay Maschler, Evening Standard

7 May 2014

Jacob mutton, angling for the title of main course, upholds this breed’s reputation for leanness and tenderness. More dark green leaves — this time chard — are thankfully alluringly buttery. Anchovy is a cunning way of salting lamb and so it proves here…

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What the Bloggers say

Cheese_and_Biscuits

Chris Pople, Cheese and Biscuits

3 December 2014

Mallard legs & celeriac seemed to me like a visual pun on an Italian duck ragu with tagliatelle, but duck and celeriac are a fantastic match, and the more gamey Mallard here brought another dimension into play…

Read full review »