The Frontline Restaurant in Paddington has had a complete overhaul by 2015 RIBA award-winning architects Skene Catling de la Peña and FAR Frohn & Rojas.
The 50-seat restaurant (open to the public) is on the ground floor of the Frontline Club, the internationally regarded watering hole for well-travelled journalists and their friends - serving modern European food at affordable prices from Caprice-trained chef, John Edwards, with a drinks list assembled by wine consultant and blogger Zeren Wilson.
Owners Vaughan and Pranvera Smith support the menu with fresh produce from their own Norfolk farm, most notably with their Norfolk Horn lamb, the rare breed that historically grazed in East Anglia.
The restaurant re-opens with a new mezzanine level, with additional seating for 23, reached by a curved polished chrome stair. Within an existing high ceilinged 19th century factory, originally for Hackney Carriages, the design is tailored to compliment an old building and merge the furniture into its architecture. A monolithic bar, carved out of a black stone with natural seams of brilliant crystal, forms a sculptural centrepiece on the ground floor.
Ideal For
News gathering, social hub
Signature Dishes
White onion and cider soup with Keen’s cheddar and onion croquette; Warm salad of wood pigeon, pickled girolles, elderberry and chickweed; Cornish hake with Romano peppers, Datterini tomatoes and fregola; Norfolk lamb and root vegetable pie with rosemary mash; Blackberry Eton mess with blackcurrant ripple ice cream; and Steamed treacle pudding with Jersey cream.
Highlights
The Frontline Club building hosts a rare and permanent photo-journalism exhibition curated by John G Morris, the legendary picture editor who worked out of London for Life magazine in World War II, and includes Robert Capa’s famous D-Day images.
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The Frontline Club
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Storied
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Marylebone
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13 Norfolk Place, London W2 1QJ
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Modern European
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+44(0)2074798950
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