Central, News, Reviews


Located on a quaint cobbled street, just a couple of weeks after opening, the upstairs bar at Hatchetts is HEAVING. Being in the heart of Mayfair it’s a fairly boisterous suited & booted crowd but there’s nothing worse than an empty restaurant so it was a welcome surprise.

Fight your way past the bar, head downstairs and you’ll find a much calmer space where Head Chef, Andrew Evans (ex-The Ivy, Gordon Ramsay, Petrus, Murano, the list goes on!) is heading up the kitchen.

The exposed walls and distressed flooring made us feel right at home (coming from Hackney, Mayfair can feel a world away sometimes) and set the unpretentious tone of the evening.

We kicked things off with a fantastic Champagne Julep (Moet, fresh mint, bourbon) – we adore anywhere with a dedicated Champagne Cocktail section – THE best way to start any meal.

A huge basket of fresh bread was brought to the table which we worked our way through while eyeing up the British menu.

We opted for a delicate Kentish courgette flower, lightly fried and stuffed with creamy lemon ricotta, alongside a juicy charred peach. Summer on a plate!


The friendly waitress highly recommended the mackerel, served two ways, a generous portion of tartare & fillet atop an apple & fennel purée.

The main courses are helpfully split into Grill, Sea and Land so veggies are very well looked after with the likes of risotto primavera and an incredible sounding dish of braised lentils with roasted red pepper, stewed plum tomato & braised fennel – but with a whole lobster on the menu, we couldn’t resist.

Now, if your only experience of lobster is that of Burger & Lobster, you’re in for a treat. This crustacean comes split in two, claws and all, doused in glorious garlic butter. The meaty innards slipped out a treat requiring no effort at all on my part. Paired with a gorgeous little trio of watercress, new potato and bacon, this was just the kind of substantial salad you dream of on a warm summer’s day.


Rump of lamb was cooked to perfection with a punchy Gentlemen’s Relish and sprouting broccoli. Ideal with an extra helping of minted potatoes.

The dessert section manages to modernise many a great British pud – Pimms Jelly, strawberry consumme and mint sorbet anyone?

We couldn’t resist the Espresso Granita – a light, frothy dessert resembling something of an after-dinner cocktail with coffee ice cream, milk froth & cocoa tuille.

A strong British menu in an unpretentious environment, in the heart of Mayfair.


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