The Traditional English Restaurants of London

This bastion of Englishness since the early 19th century continues to wend its way seamlessly through the modern age of changing tastes in London restaurants and particularly the style of food that they offer.

A world apart from nouvelle cuisine and fusion food, Simpson's is still finding there are new generations that appreciate their qualities of stability and reliability in serving genuine, fine English food; its original aim that it definitely continues to espouse.

Throughout a long and illustrious past, the building housing Simpson’s has undergone a series of transformations, adapting to changing tastes and styles. It began life as The Grand Cigar Divan in 1828, introduced coffee and chess a few years later, and finally evolved into a restaurant in 1848 when John Simpson joined the company.

It was acquired by the Savoy Group in 1898, though it wasn't until May 1904 that the current building re-opened, following extensive rebuilding due to the widening of the Strand. The Grand Divan is the ground floor eating area, with a classically British décor that is uniquely its own.

For many The Grand Divan will always be home. Now with newly cleaned crystal chandeliers and French-polished panelled walls, the restaurant has recently been given a fresh lease of life.

Continuing to offer its ever-popular roasts carved from the trolley – but don’t forget to tip the carver - with daily, changing specials, the most requested menu items remain Potted shrimps, Lobster soup and the their renowned Steak and Kidney pudding.

It is probably one of the few restaurants in London has serves really good game, in the traditional English way, like Grouse (in season only) with game chips and bread sauce; while everyone’s dessert favourite seems to be their famous Treacle Sponge Pudding.

Its range has even been extended more recently to breakfast, which many find the most tempting and interesting in London, as well as representing rather better value that in most major London hotels.

Sadly the wine list retains only a memory of its former glories, as it has been decimated in the name of progress; but some of the bin ends are well worth pursuing, as they put a remarkably small mark-up on the top end clarets.