bar & restaurant

194 Bermondsey Street
London SE1
tel: 020 7407 5719 for reservations

Open Monday – Friday 12.00-3, 6.30-10.30pm;
Saturday 9.30-3.30 and 6.30-10.30
Sunday 9.30-3.30pm
Party bookings available
We now take American Express

“Bermondsey Kitchen encapsulates the contrast between old and new London. Even after three bread baskets, we applied ourselves energetically to our lusty starters: serrano ham with an oriental dressing on a bed of crunchy beans was good, the ham was thick-cut rather than fine-shaved, which helped as the dressing had quite a kick. And I had a wonderful soup with chunks of pink ham in it, thick with bright green fresh peas and seaonsed with fresh mint, which I thought required the addition of a fourth basket. Still hungry, I then ate a steak straight off the grill with spinach and more bread, while my husband had a pork chop which came with a sort of ‘stuffed’ rice pilao. I’m not mad about raisins so I turned my nose up when I was offered a taste, but the pork was gloriously fatty, and the slab of meat generous and juicy.”

Rachel Johnson, ES Magazine July 2004

“This is a great addition to up-and-coming Bermondsey Street…As is only right given its name, the kitchen dominates this restaurnat, with lots of action, the high-maintenance chefs grabbing ingredients and banging saucepans. It all adds to the enjoymnet and seems to encourage full tables of relaxed-looking diners of all ages enjoying the interesting, fairly priced menu and very friendly atmosphere. Every flavour in the carrot, roasted pepper and harissa soup at dinner was dinstinguishable, and the bowl of mussels was the right starter size in a pleasing white wine, parsley and garlic broth. Mains were excellent too, with generous portions of tasty mackerel (the fish of the day) broccoli, baby artichokes, anchovy butter and romesco, and a delicious if slightly collapsed twice-baked goat’s cheese and marjoram souffle with rocket, roast peppers, courgettes and mushrooms.”

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Timeout Eating and Drinking Guide 2004

“Chef Ruth Quinlan flew The Eagle to land here, where open grills – like those for Turkish Ocakbasi – are used for much of the preparation of carefully bought fish and meat”.

Fay Maschler June 2004

“The Bermondsey Kitchen is the kind of place you could enjoy a private romantic meal or do some corporate entertaining – it feels totally flexible. It’s the kind of place I like to think I’d design if I had a restaurant of my own – with scrupulously high standards, a plush interior, friendly staff, fantastic food and buzzy atmosphere…oh well, visiting frequently will have to suffice for me for now.”

Eleanor Niblock, Southwark News June 2004

“A great addition to the area, this relaxed and lively local wins nothing but praise for its ever-changing and well-executed menu (with fish a highlight)”

Hardens Guide 2004

“South East London’s take on the River Café boasts the largest open-plan kitchen in town. Owner-manager Dela Foster’s Bermondsey Kitchen grills meat from a farm in the Yorkshire dales and fish from British shores. Very new rustic, very much the way we want to eat now, with wonderfully sourced produce, intelligent, informed service and the kind of laidback yet enthusiastic atmosphere that other restaurants only dream of.”

Tatler Restaurant Guide 2004