Kitchen W8
Modern European · London · Michelin One Star · Chef Mark Kempson
Relaxed neighborhood restaurant in Kensington offering Michelin-starred quality at accessible prices. Chef Mark Kempson (Head Chef since 2009) presents ingredient-driven modern British with French influences, focusing on wild food, seasonality, and pure flavor. Works with foragers, fishermen, and farmers for peak-season ingredients. Owned by Phil Howard and Rebecca Mascarenhas. The £49.50 set menu is one of London's best-value Michelin-starred offerings. Held 1 Michelin star since 2011 (15 consecutive years). Winner of Best Restaurant Award at National Eat Game Awards.
11-13 Abingdon Road, Kensington, London W8 6AH, London
- One Michelin Star
- Best Restaurant Award
Menu
Tasting Menu
- 3-Course Sunday Lunch (59) — Weekend dining including traditional Roast Beef and Yorkshire pudding. Free corkage Sunday evenings.
- 5-Course Game Menu (110) — Autumn special featuring partridge, pheasant, venison, wild boar. Award-winning game cookery.
- Truffle Menu (140) — November special featuring 3 varieties of truffle (Black, White Alba, Périgord) sourced from Zak Frost at Wiltshire Truffles
Wines
- Fine Wine by Glass (14) — Weekly rotating selection at cost price. Source: kitchenw8.com
- Champagne by Glass (18) — Premium selection. Source: kitchenw8.com
Cocktails
- Cocktail Selection (14) — Classic cocktails. Source: kitchenw8.com
- Digestif Selection (12) — Fine spirits. Source: kitchenw8.com
Dishes
- Fricassée of Girolles (18) — With charred corn, broad beans, and caramelised gnocchi
- Scorched Cornish Mackerel (21) — Signature dish on menu since opening night 2009 - with smoked eel, sweet mustard, and leek
- Butterhead Lettuce (13.25) — With shallots, Parmesan, and Périgord truffle dressing
- John Dory with Roast Pumpkin (38) — With glazed hispi cabbage, chestnut gremolata, and walnut
- Grilled Sea Bream (34) — With lemon and shrimp butter
- Roast Beef and Yorkshire Pudding — Traditional Sunday roast. Source: kitchenw8.com
- Soft-Cooked Duck Egg (14) — With baked celeriac, mushroom broth, onion, and quinoa - vegetarian option
- Sea Kale and Broccoli (16) — In crab sauce
- Roast Saddle of Venison (42) — With smoked potato, glazed cabbage, and quince
- Roast Cauliflower (16) — With summer truffle, walnut, and shallot dressing
Phone: +44 20 7792 9090
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- Cornus — London (1 Michelin stars)
- Row on 5 — London (2 Michelin stars)