Housed in the former Reuters building on Fleet Street, Lutyens Restaurant is the most recent addition to the Prescott and Conran venture and is named after one of Britain's most distinguished architect, Sir Edwin Lutyens. The art deco furniture and paintings adorn the interior, which has been done up along contemporary lines with a touch of nostalgia.

The menu combines French dishes with classics from Ireland, which is reflective of Chef David Burke's vivacious Irish personality. With an interesting pedigree that includes being an alumnus of the original Bibendum kitchen and the first chef of Le Pont de la Tour, David designs the carte based on the changing seasons. Some fine work by the kitchen is demonstrated in dishes like lobster mousse, feuilleté of quail eggs and ballotine of foie gras. Fondness for all things French continue through main courses of veal cordon bleu and chateaubriand with béarnaise sauce, and desserts of crème brûlée and Saint-Émilion au chocolat.