Opened less than two years ago, James Lowe’s and John Ogier’s restaurant Lyle’s London has quickly become somewhat of a destination for enthusiasts of exemplary modern British cooking. Named after Lowe’s grandmother, the restaurant is located in an airy loft in the Shoreditch Tea Building; the industrial space perfectly tempered with an elegantly restrained interior.

Prior to Lyle’s, Lowe was a head chef at St. John Bread & Wine and formed a part of the successful collective Young Turks. With Lyle’s, he continues to work with carefully selected ingredients and seasonal produce, often foraging himself. His main focus is contemporary British cuisine, executed with remarkable technique and precision. The menu changes daily, but look out for dishes like the Chegworth leaves salad, pumpkin with whey butter, and mallard served with brussels tops and celeriac. Each meal starts with freshly baked bread and homemade butter and finishes with heavenly brown butter cakes and excellent coffee from roasters around the world.

Keeping British traditions alive, Lowe gathers together international chefs for Game, an annual event including a hunt in Scotland and a dinner featuring the guest chefs’ diverse talent. Another initiative is the monthly Guest Series, in which Lowe cooks together with the most celebrated chefs from around the world – past events featured Junya Yamasaki of Koya, James Henry of Bones and Bertrand Grébaut of Septime. And with no sign of slowing down, it’s no surprise that Lyle’s has already earned their first Michelin star.

http://lyleslondon.com

Lyle’s London
Tea Building, 56 Shoreditch High Street
London, E1 6JJ
+44 20 3011 5911

Anna is our London-based food contributor. She also writes about food for Conde Nast Traveller and worked at Editor in Chief for Vogue.ru in Moscow for five years before moving to London. Anna is obsessed with and is studying more about her passion, wine. Follow her on Twitter and Instagram and check out more of her work on her website.

(All photos courtesy of Lyle’s London)

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