What the press are saying

By David Ellis / 19.08.21

"The Engine Rooms is a genuinely special destination. There aren’t many places that can seamlessly bring together two different worlds but at The Engine Rooms it seems to make perfect sense."

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By Andrew Harris / 20.08.21

"The calibre of cuisine is undoubtedly elevated. Service, from a team as joyful as they were youthful, under the experienced tutelage of manager Jason, was on point."

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By John Hatchman / 02.08.21

"One particular highlight includes grey mullet ceviche with confit tomato dressing, cured egg yolk, samphire, and pistachio."

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By Zita Whalley / 05.08.2021

"Head chef James Harrison, formally of Taka Marylebone, has created moreish dishes such as a grey mullet ceviche wit confit tomato dressing, cured egg yolk, samphire and pistachio."

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By James McAllister / 02.08.21

"Vision for the restaurant is 'to create a simple, regularly changing menu that encapsulates the joy of dining whilst using the best of seasonal British ingredients'."

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By Kathleen Johnston, Annie Jones, Aaron Toumazou / 16.07.21

"Beautiful classic cars and a more than impressive modern art collection sit alongside the restaurant, while the menu brims with Mediterranean dishes made with seasonal British ingredients."

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By Keith Kendrick / 04.10.21

"Mains are so beautifully plated they could be sat alongside the art on the walls."

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By Gavin Hanly / 16.07.21

" bottle shop and deli that opened in a classic car showroom in Highgate […] [has] gone one step further and are opening a restaurant called The Engine Rooms there. And they've built up an impressive team to do so."

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By Louisa Walters / 27.07.201

"This is the most amazing venue for drinks overlooking the incredible cars, followed by relaxed lunch or dinner in the courtyard or the stunning and very cool interior."

By Monicha Tully / 01.10.21

"Aside from the glorious cars and equally glorious food is the exquisite service which is the jewel in The Engine Rooms crown."

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