Kitchen Table (Review)

On 14th June my family and I went to Kitchen Table for dinner to celebrate my Mum’s 50th Birthday. Kitchen Table is tucked away at the back of Bubbledogs at 70 Charlotte Street W1T 4QG. As you walk through some curtains into a hidden room there is a U-shaped table around a cooking station which seats 19 people. The restaurant encourages engagement with the chefs through its intimate setting.  Head Chef; James Knappet prepares, cooks and serves a taster menu that changes daily, using British ingredients. The restaurant was awarded a well-deserved Michelin Star in 2014.

On the night of my visit there were 17 courses and 3 optional courses which each included a main ingredient. The optional ingredients were crab, lobster and raspberry. We did not have any of the optional courses. The meals were served at a good steady pace, with short intervals in between each course. During the intervals we watched the preparation for the next course that was going to be served to us. We were at the restaurant for 3 hours and it was a relaxing and interactive experience.  It was amazing to watch the chefs working together like clockwork in order to create a delicate and beautifully presented plate.

To begin with, we were served scallop with elderflower vinegar and crushed cucumber. It was beautifully presented to us in a shell. This was a bitesize mouthful that tasted fresh. The elderflower worked well to bring all the different flavours together. For the next course the main ingredient was potato. The potato was dried and resembled a crispy prawn cracker. On top of the potato was some smoked salmon, sour cream, fresh chives and brown sugar. This was unusual and tasted sweet. The next course’s main ingredient was chicken. We were served some chicken skin, with rosemary, mascarpone, topped with bacon jam. The next main ingredient for the following course was Parkerhouse bread. This was served with turbot – an English smoked fish that was blended with brown sugar, butter and lemon zest. The bread was very sweet and was delicious to dip into the turbot. Next we were served Mackerel. This was line caught Mackerel served tartar with olive oil, sea salt and tomatoes and jelly from the water of the tomatoes, leaf from the garden, wild fennel and basil. It tasted like a garden!


Next we had trout. The trout was cooked lightly at a slow temperature. It was served with asparagus, baby onions, purple flowers, wild chives and lemon verbena sauce. For the next course the main ingredient was beef. The beef was sourced from Cornwall and was minced. It was served with roasted onions, a sheet of pasta, and Parmesan sauce and summer truffles from Italy. This was absolutely delicious! We then had duck. The duck was cooked over charcoal and served with carrots, black sesame puree and the skin of blood oranges. The duck was soft and cut like butter. It was a taste explosion in my mouth. The splashes of the colour orange on the plate looked beautiful! For the next course the main ingredient was Tymsboro, which is a goats cheese. This was served with English peas, dog rose and a grilled piece of sourdough, olive oil and sea salt.

Moving onto desert. The first main ingredient that was used was beetroot. This desert was an ice cream made of sour cream that was covered with beetroot juiced woodruff granita. This tasted sweet and was a cool and refreshing palate cleanser as we started to approach the end of the menu.  I was enjoying the food so much that I didn’t want it to end.  We were next served Elderflower, which was cooked in a light tempura with an elderflower cordial. This was my favourite of all of the courses. The taste of elderflower was heavenly and the presentation of it was striking. The plate was ice cold. The attention to every little detail by the chefs made the dinning experience so wonderful and distinctive. For the next desert the main ingredient was strawberry. The strawberries were from a farm in Kent. They were served with a liquorice ice cream, homemade yogurt, sorrel granita and a sheet of liquorice sugar on the top. After this we had a caramel desert. The caramel was inside a shell of Viennese dark chocolate and it was topped with a caramel roasted hazelnut. For our final indulgence we were served a square of salted vanilla fudge.


Each course was oozing with originality and it was fascinating to watch the chefs prepare and make the different courses in front of us. Kitchen Table is not just a place to dine but also a unique and interactive experience. It is a great place to celebrate a special occasion. We had fun discussing the eye-catching and unusual combinations of ingredients and it was an evening that created memories that will last a life- time. 

Lucy x

 70 Charlotte Street

London W1T 4QG