Bellamy'S

Our legendary manager Luigi Burgio is, along with Gavin and Sergio (qv) a Bellamy's lifer, with us since the day we opened fifteen years ago this year. A great believer in balancing modernity and tradition, he still records every reservation in the famous red 'Bellamy's Book' and masterfully manages the seating plan in the restaurant with pen and paper. He is an instinctive judge of guests' moods, knowing which will want to feel cosseted and those that wish to be left alone; he is the guardian of the discretion for which Bellamy's has become known.

It is one of life's great injustices that not everyone has time for the kind of long, leisurely lunch which we at Bellamy's advocate. Modern life often requires that one goes back to work after lunch - fancy that! - or you might be going to a matinée or private view the timing of which precludes going the full three-courses-and-digestifs route. Our Oyster Bar offers the perfect solution: a menu of shellfish, rarebits and open sandwiches such as this, the most popular, crab & avocado. All are made to order with brisk efficiency and can easily be enjoyed (with or without an accompanying glass of wine) within the space of an hour. Because limitations of time should never mean limitation of pleasure.

"Sometimes considered the most civilised restaurant in London...this is anything but a flashy choice, just very understatedly charming."
Kind words indeed from Tatler

If charm and sang-froid could be converted into cold, hard currency, restaurant manager Sergio would be richer than Croesus. A familiar fixture at Bellamy's throughout our fifteen years, he welcomes regular and new guests alike with warmth and makes everyone feel at home. Entirely unflappable, Sergio is also inimitable: truly, one-of-a-kind.

If Bellamy's has a philosophy, it's 'keep it simple'. Exhibit A: chef Stéphane Pacoud's Sliced Entrecôte of Baynards Park Beef, served with pommes frites. Génial.

While we have been embracing the delights of Instagram with a new vigour ourselves of late, we are nonetheless delighted to have been recommended by Evening Standard - GO London in this piece on 'Offline dining: The London restaurants on a digital detox' - Bellamy's will always strive to provide respite from the far-too-hectic pace of modern life! https://www.standard.co.uk/…/offline-di ning-instagram-londo…

Wise and kind words from CODE Hospitality - 'the eyes and ears of the industry' - thank you for revisiting Bellamy's and delighted that our timeless Dover sole passed muster! . . Repost from @codehospitality - So often we find that the least “Instagrammable” dishes are the ones we want to eat the most. Take the Dover sole @bellamysmayfair last night, for example. The sort of restaurant you’d happily go back to time and time again. A Mayfair classic. #invite #hospitality #restaurants #london #mayfair #eeeeeats #food #drink #oldschool #classic #codehospitality

"It is, as Franco-Belgian brasseries in London go, perfect. The food is superb." Blushing-inducingly kind words from Tanya Gold , reviewing Bellamy's for The Spectator.

If you have the exceptionally good fortune (or bad luck, depending on your point of view) to be signed up to receive our patron Gavin Rankin's occasional newsletters, you will be delighted to know that his 'Spring Musings' await you in your inbox. If you don't already receive them and would like to, click on the link and you can read his newest missive and - should that not put you off - subscribe. https://conta.cc/2UFKw9J

We are tremendously honoured to have been reviewed by The Telegraph for their 'Classics Revisited' column today. Among many kind words we are especially pleased that their critic Ben McCormack noted the range of pricing to suit all pockets here at Bellamy's; "You could drop in for the three-course table d’hôte for £29.50 or lunch on a potted shrimp toastie for a tenner at the oyster bar" - and we hope you will. https://www.telegraph.co.uk/…/classics- revisited-bellamys-…/

http://myemail.constantcontact.com/Musing s-on-tempus-fugit.…

I recently lunched with two National Treasures - both Chefs - and was amused to see that their pointed bantering was every bit as spiky as might be expected from either the acting or the legal profession. Present were Rowley Leigh and Simon Hopkinson, both Titans of the Kitchen. 'So', said Rowley to Simon, what are you up to?' 'Well,' replied Simon, 'I was thinking of writing another recipe book'. 'Really darling, and what will you call this one - Fifty Shades of Gravy?'
Occa...
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Spring musings 2016
A recent 24-hour cut-price trip to Paris with Chef Stéphane produced two of the dishes to be found on our new spring menu below. He is a frightful thief really. Possessed of culinary perfect pitch, he has only to taste something to be able to reproduce it, often for the better. Something to do with deconstructing each ingredient in his mind and then rebuilding them like bricks. We finished the evening with a nightcap at a small cabaret bar (fondée 194...
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I have just been reading Laurie Lee’s wonderful book, Village Christmas and Other Notes on the English Year, which has been recently reissued. In one chapter this master of prose poetry talks about life in Chelsea in the 1950s when it was a sleepy backwater, populated by penniless painters and poets. He then speaks of the transition wrought by the arrival of the 1960s, which he describes as creating an ‘opulent tribalism’ with the area turning into ‘a diamond-dotted butterfl...
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Slightly overwhelmed by Christmas planning? Escape to Bellamy's and relax with a glass of Mercuery 2012 over dinner #Christmas

Enjoy sugar, spice and all things nice with our range of vanilla, chocolate and salted-caramel ice creams #desserts

Dreaming of a winter's even under the Eiffel Tower? Get your French fix at Bellamy's with our Wild Sea Bass with beurre blanc #paris