Velvet.
Velvet dining room set for an intimate evening
Two Michelin Stars · London

Culinary Artistry
Redefined

A celebration of season, provenance and imagination—composed into an unforgettable evening.

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Discover
Executive Chef Elena Vale in the Velvet kitchen

02 Michelin stars

Our philosophy

Restraint is the highest form of expression.

“We begin with the ingredient, not the idea. Our role is to listen—to uncover its most honest and beautiful expression.”

Chef Elena Vale draws upon Britain’s landscape and the clarity of modern European technique. Every plate is precise yet deeply human, balancing the familiar with the unexpected.

Elena Vale, Executive Chef

The menu

An expression of now.

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Right now

What the season is giving us.

The kitchen writes the menu around what the growers send us. This is an indicative calendar of the months ahead — never a promise.

March

  • Forced rhubarb
  • Sea kale
  • Jersey Royals
  • Native nettle

April

  • Wild garlic
  • Morels
  • Native asparagus
  • Young nettles

May

  • Elderflower
  • Broad beans
  • Line-caught pollan
  • Gooseberries

June

  • First peas
  • Wild strawberry
  • Cornish crab
  • Purple sprouting

Menus are confirmed each morning. If a particular dish appears above, it appeared because it was good that day.

Recognition

Quietly, but consistently.

We have never advertised for a star. The room has quietly collected a few of them anyway.

“The most assured cooking in London, and the quietest room in which to enjoy it.”
The Sunday Times Restaurant of the Year, 2024
“Vale cooks with the restraint of a poet and the accuracy of a clockmaker.”
Financial Times Three stars, HTSI
“A cellar that alone justifies the journey, and a kitchen that never raises its voice.”
Michelin Guide Two stars, 2025

The signature experience

Twelve moments.
One story.

Our tasting menu follows a single evening across coast, field and forest. Each course arrives as part of a considered rhythm.

£185 per guest
£110 wine pairing
Hand-dived scallop · Sea herbs · Champagne
Hand-dived scallop · Sea herbs · Champagne 01 / 02

The guest book

In their words.

We ate in silence for the first two courses — not from disappointment, but because nobody wanted to interrupt. That is a compliment.

Marianne D. Dined on a Thursday in November

Marcus poured a 1996 Chablis I still think about. He did not explain it once. He simply poured it and looked pleased.

Tomás R. The twelve-course anniversary dinner

I am vegetarian and expected an afterthought. Instead I received the most interesting plate of the night, twice.

Amelia K. First visit, then three more

An evening at Velvet

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