Name: Restaurant Story
Item: Restaurant Story

Update 2024: Restaurant Story has had a multi million pound refurbishment and now has a second floor (probably only accessible for people who can do stairs). CN Traveller says:

‘Most tables are still downstairs; a bright, modern space which directs all eyes towards the glass-framed kitchen in the corner. Tables are dressed in white linen topped with dainty flowers, with decorative copper birds hanging from above.

Tom Sellers, known for his ability to create playful fine-dining dishes that evoke a sense of nostalgia for diners, is in charge. There’s a complex and creative 11-course tasting menu, but guests won’t know exactly what they’re being served until the dish is placed on the table’.

Still accessible with great food from this 2 Michelin starred restaurant. 3BBS Ticks from us.

Refurbishment Has Added a 2nd Floor to Restaurant Story. We Assume Only Accessible Via Stairs.

A Cosier Resturant With Metal Birds Above Your Head.

Isle of Wight Tomato Dish. One of Many Beautiful Plates.

Beef Dripping Candle With Sour Dough Bread. One of The Dishes That are not all That They Seem.

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Update Jan 2016: We had a set meal at Restaurant Story of 11 courses each implausibly small and each with a ‘story’ attached, usually about where and why the ingredients were found and chosen. Although small I was full after 8. At the beginning I wondered what the hype had been about and that maybe this was a case of the’ emperor’s new clothes’. Not so, as the dishes came along our tastebuds had some unusual and amazing treats. The best was the final, signature dessert, of Almond ice cream with dill in a sort of meringue like texture. Separately they were not good but together an amazing and tasty dish, like nothing you would have experienced before. The same went for the Crab and Fallow Deer dishes.

Plenty of Room in Restaurant Story and Disabled Parking is Lenient in Southwark…3 Hours on Double Yellow Lines

I can confirm that access is easy, totally flat and although small there is plenty of room to move around. It’s just South of Tower Bridge so parking is not easy but there are a few places nearby and being part of LB Southwark you can park on single or double lines for up to 3 hours on a Blue Badge. The disabled toilet is excellent as you can see from the picture below…

Great Disabled Toilet at Restaurant Story – Why can’t they all be like This?? Time To Start a Campaign!!

We want disabled toilets in every public building and to be as good as this one and we’ve started a campaign ‘All 4 One & One 4 All’. Although building regulations state that even if there is little space a disabled toilet should come first even if it is to be shared by everyone!! Unfortunately this is only a guideline and very often ignored. It’s also not enforceable by law. So we’ve decided that ‘name and shame’ is the way to get things changed. Please send us your experiences by contacting us.

But back to Restaurant Story they get a maximum of 3 BBS Ticks for unusual style, lovely facilities and great accessibility.

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BBC’s Great British Menu reaches it’s conclusion this week but leading up to this we’ve been assessing the accessibility of the competing Chefs’ restaurants. Particularly as they’re preparing meals for veterans of the D-Day Landings that happened 70 years ago, we’re sure some of them will have mobility issues and it’s good to see how many of the restaurants can accommodate them.

Weeks 5 & 6 saw chefs from the South and North East compete. Here are our findings:

South East Heat was judged by Richard Corrigan whose restaurant Corrigan’s of Mayfair has 2.5 BBS Ticks as it’s got a good disabled toilet and a portable ramp to get up the front steps. The food is also excellent!

The SE chefs were:

Adam Byatt who runs Trinity restaurant which we previously reviewed and gave 2/2.5 BBS Ticks as it’s got great style and access but the disabled toilet had no grab rails – a quasi khazi!!. He also has a more casual restaurant, Bistro Union but this has a small lip to negotiate at the front entrance and no disabled toilet so only 1.5 BBS Ticks as it does look worth visiting and there are restaurants in the same area which may have disabled toilets e.g.Pizza Express. Let us know if you’ve been there??

Tom Sellers 1 Michelin Star restaurant Story has accessibility information on its website – the only one so far! However although they say they have accessible toilets on the ground floor we’re awaiting confirmation that they have all the appropriate grab rails etc. It looks and sounds a great place to go especially as his food looks amazing, so we’re giving him a provisional max 3 BBS Ticks – we’re so amazed and grateful that a Michelin Starred chef has thought of accessibility.

Adam Simmonds is chef at Danesfield House whose restaurant is on the ground floor but there’s one step to negotiate at the entrance of the hotel (they have a portable ramp to help). The disabled toilet is by the reception and they also have an accessible bedroom with a wet room. Access to the terrace is flat but there are 10-12 steep steps to the garden and no ramp. None of this information is on their website even though the receptionist said it was!? He gets a provisional 2.5 BBS Ticks as it has a ‘regal, old world’ style and again his food sounds delicious.

As far as the GBM heat was concerned it was really close but Adam Byatt was beaten by his prodigy Tom Sellers and previous contender Adam Simmonds. So they fought it out to get to the final. Tom’s “Homing Pigeon” main course dish was a highlight and consisted of potato, cabbage, baby leeks, turnips and carrots, topped with fried ceps, then pigeon breast, pigeon hearts, pigeon consommé and a pigeon leg carrying a hidden message. There were plenty of mmm’s and aah’s from the judges and it was “perfectly cooked,” & “very tasty”. It scored 10/10.

Adam’s “Silver Darlings” fish course also got high praise. It depicted London during the war and consisted of herring paté in cucumber jelly, charcoal mayo, pickled herring, horseradish snow, herring powder and herbs. The judges were delighted with this dish as it was “absolutely magnificent,” & “the taste is absolutely perfect.”

It was still close after all their dishes and in a first for the competition, both chefs went through to the finals! Just shows some of the best cooking is concentrated in the South East.

The North East Heat in week 6 was judged by Paul Howard of The Square and Kitchen W8 both very stylish and accessible and previous reviews gave them both 3 BBS Ticks.

The NE chefs were:

Paul Welburn from Searcy’s at The Gherkin and although they’ve not provided any information we can only assume, that as a modern building, it is accessible (it’s on the top 3 floors of The Gherkin) with disabled toilets. We’ve given it a provisional 2.5 BBS Ticks as it looks to have amazing views and food.

Frances Atkins runs the 1 Michelin Star Yorke Arms. They have no information on their website so a phone call explained that the restaurant has level access however, there are steep steps into the building for which there is no ramp and there’s no disabled toilet. Yet again a Michelin Star restaurant with rubbish facilities for the disabled. With regard to the rooms they do have an accessible bedroom with a walk in shower………Confusing?? They only get a provisional 1.5 BBS Ticks as it’s got rave reviews from the Sunday Times, no less, and it looks lovely but not if you need to go to the loo!!.

Colin Mc Gurran from Winteringham Fields which again has no information on its website but they were very knowledgeable when we called and sent photos of their disabled toilet and accessible room. However on closer inspection the room has a shower accessed via a large step and there are no bars around the toilet in the room. Nevertheless the restaurant is all on one level and there’s a ramp via the fire exit to get over the entrance steps. So the restaurant gets a provisional 2.5 BBS Ticks as it does have a ‘country house’ look and feel, the food by Colin McGurran is exemplary and they were very accomodating and helpful.

As far as the competition is concerned, Colin & Paul went through beating Frances Atkins whose food sounded great but didn’t fit the D-Day brief as her presentation lacked some imagination. It just shows a Michelin Star doesn’t get you everywhere and we have to agree, particularly when your restaurant has accessibility issues.

Paul’s main course, “Blackout Beef”, inspired by the blitz, scored 10 during the heats, with its carrot puree, caramelised ribeye, deep-fried bone marrow & an injection of smoke. The judges commented that “The rib is absolutely fantastic,” & “The carrot puree is spot on,”said Oliver. “I love the flavour of heart – you never get heart,” said Prue.

Colin however, totally wowed the judges with his dessert – “Homage to the Dickin Medal” – an honour awarded to outstanding animals who served during the war (but were then eaten!!). Consisting of piped parsnip ice cream, edible chocolate medal and raspberries, it looked fantastic.“I think it’s brilliantly clever,” said Molly. “I’m a bit worried – poppies make me feel sad,” said Prue, to which Molly replied: “I don’t think I’d feel sad for long.” As a result it was Colin who won through to the final.

As far as BBS are concerned we’ll make a judgement at the end of the competition as to how both judges and competitors fare in our style/accessibility stakes. We’ll publish our findings after the final this week. But we’ve still got Wales & Scotland to assess so keep reading…………

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