The English Grill at The Rubens at the Palace

london sw1

The English Grill serves classic British food, brasserie style, in an opulent room designed with a rich, royal-esque grandeur, down to the polished silver and twinkling chandeliers. Impeccable service from tail-coated waiters includes the theatre of a daily roast, which is expertly carved from a bespoke silver trolley at guests’ tables. Head waiter Paul Foxon has a strong background in silver service, including many years in the same role at The Ritz. Paul says “generous hospitality” is key at The English Grill, and thinks service should pre-empt what the customer wants rather than being reactive. “When you’re managing a restaurant that prides itself on attentive service, it’s important to surprise and delight the customer. That’s what makes a great head waiter – the ability to think one step ahead.”

The daily roast menu takes guests through the full spectrum of classic English dining, from salmon en croûte with creamed spinach and champagne butter sauce on Fridays, to roast rib of beef with Yorkshire pudding and red wine jus on a Sunday. Learning to carve the perfect roast is a key skill for staff: “The roast that causes the most trouble is chicken,” says Paul. “It’s tempting to cut slices off the breast, but the easiest way to carve a bird is to first remove the legs, then remove the breasts whole, which are then sliced on the board. Much easier and tidier, and it makes you look like a pro in front of guests.” rubenshotel.com