Chiltern Firehouse

The food was overpriced for what we got, and the service was abysmal. The staff came across as pompous and arrogant. This once prominent dining recommendation feels like a dying name. RIP.

The food really stood out. Every dish felt carefully made and creative, from the appetisers to the mains, and the cocktails were precise and full of flair. Our room was stylish and comfortable, with a cozy, luxurious feel. From the moment I arrived, the atmosphere at Chiltern Firehouse felt warm, inviting, and effortlessly chic. The staff were attentive throughout and made us feel well looked after. The whole stay was unforgettable, and it felt like every detail was designed to exceed expectations. I'd love to return, whether for dinner or another stay in London.

The waiter was very good, and we enjoyed the fried chicken and crab donuts. The main courses were technically well cooked, but the sirloin and day boat fish were far too expensive for the portions. The fish was one small piece on a small plate, with no accompaniment or even garnish, for £45. It was a boring dish with nothing special about it. A side of creamed spinach at £12 felt like robbery. I chose Chiltern Firehouse over the Wolseley because I liked the restaurant's Californian look. That turned out to be a waste of money. We had booked for three, but were led past the nice booths to a plain wooden table and chairs at the back that looked like a grotty garden centre cafe. It might seem great if your budget is unlimited but your taste is limited. We wish we'd gone to the Wolseley instead. It would have cost the same and felt like much better value. One more thing, the service charge was already included when we were shown the payment machine, but it still asked for another tip for the waiter. At those prices, shouldn't the hotel pay a professional wage? By then it was too late to remove the service charge.

The food and atmosphere are fantastic, which is why this is one of my favorite restaurants. But our lunch for two came to £250 with a 15% service charge already included, and the card machine still prompted us to add a 10-20% tip. When I asked about it, the waitress said the service charge was shared with the kitchen and the tip was for her. That felt like pressure to tip twice. I took off a star over that, and think the practice should change.