A fast-becoming-foodie institution that serves inventive British food at its finest
James Lowe and John Ogier opened Lyle’s in 2014 in a bright, stripped back dining room in Shoreditch’s Tea Building and over the past half decade have secured their restaurant as one of the most progressive and interesting in the capital.
Lowe spent four years as head chef at British food institution St John Bread and Wine in Spitalfields and he’s continued the tradition with his own restaurant. At Lyle’s, the focus is very much on British cooking with dishes that are simple yet skillful, often using ingredients you’re unlikely to find in many other dining rooms.
The menu changes daily as dictated by the seasons and what Lowe can get his hands on, either from suppliers or what his kitchen team can forage locally, with the restaurant typically featuring about 14 à la carte starters and mains at lunchtime and five desserts. At dinner there is a change of pace, with a five-course set menu on offer.
What makes Lyle’s so special, however, is how it has become a showcase for upcoming cooking talent from across the world thanks to its The Guest Series. As a celebration of global gastronomy the pair regularly invite chefs they think are doing incredible things to the restaurant, attracting people from as far as Melbourne, New York and Lima to come and cook in their open kitchen.
The restaurant also takes game very seriously, with an annual, international chef event that celebrates British game season held every September.