Angelus

Taking its name from the Angelus bell, this little corner of France is the personal enthusiasm of Thierry Tomasin, well supported by a professionalism that ensures its continuing popularity.

The building itself goes back to the early 19th century and as befits somewhere of its character is Listed, as a result of which it is full of preserved features that give it real character. Its location next to the Hyde Park Stables and only a few minutes from the Park itself ensure a steady stream of regulars.

Head Chef Olivier Duret, straight Scribe in Paris, produces dishes that are, as one might expect, emphatically French in character and can include stunning duck terrines and foie gras crème brûlée. Cornish crab in aspic with fennel cream is a real mover, and vintage pork pie makes a welcome and regular appearance.

A Chef's Table has been created overlooking the kitchen where up to 6 guests can dine in comfort whilst You Know Who explains the creation of the dishes and brings them to your table

Ask not for whom the bell tolls . . . . . . .