Menu to Taste

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

The Experience

Expect a relaxed atmosphere. The meal is structured around à la carte dining and a tasting menu. A good fit for a romantic evening and celebrations.

Phone: +44 20 7792 9090

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