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Lyle’s

London, Shoreditch - Modern British - Restaurant - £££

Overall Rating: Very Good

Uniqueness:Does the establishment stand out in the context of the local area? Very Good

Deliciousness:How delicious is the food? Good

Warmth:How warm is the service and the hospitality in general? Very Good

Strength of recommendation:How enthusiastically and widely would you recommend the establishment? Good

Once the Lipton's tea factory, Lyle's in Shoreditch is a classic restaurant reclamation of the present day, having been conjured into a white, light-filled, refectory-like space with bare tables and a menu of rustic contemporary cooking. The meat cuts may not look at all familiar – neck of suckling kid with yoghurt and ramsons – or may be less recognisable designations for familiar cuts such as mangalitsa pork belly with preserved gooseberries and hispi cabbage. Greenery from shoreline and hedgerow turns up all over the show, sorrel with the Shetland beef, sea kale and seaweed with razor clams, but the accent throughout is on emphatic flavours and seasonings. A raw scallop may be a gentle enough starter proposition, but team it with pink grapefruit and smoked roe and the taste buds are put on notice. Desserts are simple creamy things – brown-butter ice cream with ricotta and blood orange – or perhaps chocolate and hazelnut millefeuille. Tasting menus come in veg...

Once the Lipton's tea factory, Lyle's in Shoreditch is a classic restaurant reclamation of the present day, having been conjured into a white, light-filled, refectory-like space with bare tables and a menu of rustic contemporary cooking. The meat cuts may not look at all familiar – neck of suckling kid with yoghurt and ramsons – or may be less recognisable designations for familiar cuts such as mangalitsa pork belly with preserved gooseberries and hispi cabbage. Greenery from shoreline and hedgerow turns up all over the show, sorrel with the Shetland beef, sea kale and seaweed with razor clams, but the accent throughout is on emphatic flavours and seasonings. A raw scallop may be a gentle enough starter proposition, but team it with pink grapefruit and smoked roe and the taste buds are put on notice. Desserts are simple creamy things – brown-butter ice cream with ricotta and blood orange – or perhaps chocolate and hazelnut millefeuille. Tasting menus come in vegan and pescatarian versions. Herbaceous cocktails might precede a dive into an imaginative range of wines by the small glass – a skin-contact Casa Balaguer, Salicornio Moscatel, for example.

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VENUE DETAILS

Tea Building, 56 Shoreditch High Street
Shoreditch
E1 6JJGB

020 3011 5911

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OTHER INFORMATION

Separate bar, Wheelchair access

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