The Savoy Grill is a renowned British grill located within the historic Savoy Hotel. Part of the Gordon Ramsay family of restaurants since 2003, it embodies a blend of timeless elegance, serving as a casual counterpart to the hotel's more formal River Room restaurant. With its gilded age-inspired Art Deco interior, leather banquettes, and bustling atmosphere, it's a favorite among celebrities, politicians, and discerning diners seeking a simpler time.
The Savoy Hotel itself was a groundbreaking luxury establishment when it first opened on August 6, 1889, built by impresario Richard D'Oyly Carte using profits from his Gilbert and Sullivan opera productions. As London's first purpose-built deluxe hotel, it introduced innovations like electric lighting and en-suite bathrooms. The Savoy Grill (originally called the Grill Room) followed in 1899, designed as an informal space for hotel guests and theatergoers from the adjacent Savoy Theatre. It quickly became a hotspot for the elite, offering hearty grills and chops in contrast to the haute cuisine upstairs.
By the early 1900s, the Grill had cemented its status as a see-and-be-seen venue, attracting luminaries like Oscar Wilde, Sir Winston Churchill, Frank Sinatra, and Queen Elizabeth. It served as a press-free haven for American stars during the golden age of Hollywood. The space endured through world wars, renovations, and cultural shifts, but by the early 2000s, it needed revitalization. In 2003, Gordon Ramsay's team took over, refurbishing the interiors and infusing Ramsay's signature precision while honoring its heritage—think beef wellingtons alongside nods to Edwardian classics. Today, it remains a living piece of London's culinary history, with over 125 years of glamour under its belt.
As of 2025, the Executive Head Chef at the Savoy Grill is Arnaud Stevens, a classically trained French-British talent who joined in early 2025 to lead the kitchen with his refined, ingredient-driven approach. Stevens brings a passion for seasonal British produce and precise technique, ensuring the Grill's classics evolve without losing their soul.
Stevens' career spans over two decades, starting humbly in his native France before honing his skills in the UK. His early break came at the Imperial Hotel in Torquay, where he cut his teeth in fine dining. By age 27 (around 2010), he was head chef at Gordon Ramsay's Maze in London, showcasing modern European cuisine. In 2009, he joined prestigious caterer Searcys as senior head chef at the Royal Opera House, swiftly rising to executive head chef overseeing multiple venues, including high-profile banquets and the three in-house restaurants. He later directed food at Searcys' 30 Euston Square and 40 Threadneedle Street sites, then at The Gherkin (Aqua Shard).
Seeking new challenges, Stevens briefly headed the kitchen at The Hoxton Apprentice under mentor Prue Leith, before launching his own venture, Plate—a private dining and catering outfit in London, where he specialized in bespoke, multi-course experiences. His Ramsay reunion at the Savoy Grill marks a full-circle moment, blending his Searcys-honed event expertise with Ramsay's intensity.
Stepping into the Savoy Hotel is stepping back into time - gilded-age Art Deco opulence everywhere I looked. I arrived on a Sunday afternoon, just as the restaurant opened. Service started quietly, but the room steadily filled up later in the afternoon.
It was actually the second time I’ve tried to visit the Savoy Grill. I was originally going to drop by on last visit to London, but ended up cancelling last minute with a massive hangover. I knew I had to hit the highlights and live the history and heritage of this place, so I already knew what I’d be ordering before even looking at the menu.
Fortunately, the tasting menu had the two must-order dishes: the Arnold Bennett souffle and the Beef Wellington. I politely asked if they would substitute another classic English dessert, the Eton Mess for the chocolate delice, and they kindly obliged.
The foie gras bonbon was a bit or a surprise. I was expecting a lollipop, similar to Amber, but instead I got a ball of foie gras, coated in breadcrumbs and deep-fried, leaving a rich, almost liquid center. Topped with apricot jelly and a single sage leaf, a savory, decadent, melt-in-the-mouth experience.
Next, Louet-Feisser Oysters, farmed in Ireland set in a kombu jelly and topped with pickled daikon radish and pomegranate, giving an sweet/sour taste combination with a hit of umami from the jellified kombu broth.
I was really looking forward to the next dish, as it is one of the signature dishes with a storied history that originated at the Savoy Grill. Named after the English novelist and playwright Arnold Bennett, a frequent guest at the Savoy Hotel during his stays in London, Bennett reportedly requested a unique dish to satisfy his love for smoked fish.
The hotel’s chefs crafted this indulgent omelette, which became a staple not only at the Savoy but also in restaurants worldwide. The Arnold Bennett souffle is a luxurious, fluffy omelette dish that blends rich, savory flavors, combining creamy, smoky, and savory elements in a deceptively simple package. The combination of fatty sharp cheeses, the astringency of the smoked haddock in fluffy souffle omelette was one of the highlights of hte meal.
Next came a house sourdough with a marmite butter that largely went untouched. I was making sure to leave room for the Gordon Ramsay signature coming next.
While Beef Wellington’s origins are debated, it’s often linked to 19th-century Britain, possibly named after the Duke of Wellington for its robust elegance. The Savoy Grill’s version draws on this heritage, refined by Gordon Ramsay’s influence.
I was looking forward to this one, knowing Gordon Ramsay’s reputation for Beef Wellingtons had become a bit of a meme. I’ve tried the Beef Wellington at the similarly elegant restaurant at The Ritz awhile back, and remarked at that time that it was the first good Beef Wellington I’ve ever had. Frankly, The Ritz had the tableside presentation, but the one at The Savoy Grill was genuinely better.
A light and crispy crust, separated from the liquid in the rest of the Beef Wellington with a layer of parsley pancake. A thick layer of minced mushroom duxelles with truffle and cream. Finally, the star of the show, an perfectly medium-rare beef fillet, slathered with a thin layer of English mustard. Absolutely delicious, and I can now see why the dish is often used as a test of a kitchen’s ability.
Served on the side was a creamy potato mash and a chargrilled shallot. Amazing.
For dessert, I wasn’t really feeling a heavy chocolate dish, so asked for another classic English dish, the Eton Mess. A historic dish from the 1800s, it is said to have been invented at Eton College, and is a patty of textures, with ice cream surrounded by a light, crunchy meringue and mixed berries.
Finally, some petit fours - mini cherry almond cakes.
Overall, I quite liked my time at the Savoy Grill. I came for the history, the opulence and elegance, and wasn’t expecting a huge amount from the cooking - I figured it may be a bit of a tourist trap. Unexpectedly, I came away quite impressed at the quality of the kitchen and the friendliness of the service. Some absolute bangers, and definitely worth a return trip.
Total damage: 145 GBP/1 person