Stylish modern interior in black and white. Elegant tables and attentive service. Modern British cooking with concise wine list and sensible prices.


Dishes put the kitchen through its paces….Tourneda Rossini, what a grand old dish it is- a lump of good fillet topped with a slice of foie gras and a traditional sauce. Delicious. The service is charming, and there is plenty of both ambition and technical ability in the kitchen. It’s worth a visit just to luxuriate in a new restaurant with a genuine passion for food.


The chocolate fondant with melted ice cream, which sounds very naughty and it was. Probably the best chocolate fondant I’ve ever tasted, it was rich and full, but not heavy, a manipulative little chocolate fondant. I knew it had me. The chocolate fondant will have me back there.
Chrissy IIey

There is something refreshingly grounded about Patterson’s. The staff at this family run restaurant greet and wait with courtesy and consideration: Just the right balance of respectful formality and eager friendliness.


They’ve devised an impressive package that includes friendly, professional service, refined elegant cooking, and a chic dining room. With prices this good, we have no doubt Patterson’s will become a much loved fixture.


I ate some things that were really delicious… an intense seafood broth, yes, but the foamed top was the lightest of pommes purees… other of the dishes were equally standout… as I say, delicious.
Jay Rayner

Raymond’s cooking is traditional French, which he describes as modern British. The sauces that accompany his dishes are artfully and carefully blended as well as richly flavoured. And what joy to see classic French favourites on the menu that seemed so neglected in London’s rush towards the moderne. Treats indeed. 
Alexander Hunt 

The man is a really good cook. We thought this  even as we nibbled some strange looking crisps, fine as gossamer, standing up like rabbit ears threaded with herbs.