london
Leroy
• Modern European• Shoreditch
About the restaurant
Food at Leroy is inspired by the cuisine of Spain and France as well as Britain, with dishes like steak tartare alongside things like borlotti beans with confit tomatoes and basil, and boquerones – fresh anchovies – with aioli and bottarga. All are served with understated style and vibrant flavour.
The restaurant was founded by Ed Thaw and Jack Lewens, sommeliers-turned-restaurateurs who opened Leroy with the aim of complementing an excellent wine list with forward-thinking food. The kitchen is headed up by Australian chef Sam Kamienko, who retained the venue’s Michelin star in 2021’s awards.
The dining room packs a fair few covers into its compact space, with simple, small tables and chairs and sparing decor keeping the vibe approachable and fun.
Reviews from the Web
Critic reviews
The Infatuation
Leroy excels at being a place to talk, drink, and eat. In that order. It’s a bits and bobs wine bar, rather than a big plate of lamb restaurant.
The Guardian
There were several things that drew me to the all-new Leroy, from the people who once made Ellory. For example, any restaurant that purposefully combusts and begins again with a name like a drunken memory is good by me.
Standard
From the snacks, a quail skewer (£6) was perfect, little chunks of the fiddly bird neatly taken off the bone, in a honeyed, peppery marinade, meaty and soft, avoiding all the dryness and charring you get if you cook quail whole.
The Telegraph
We never got as far as coffee... it seemed mean to interrupt the staff'
Time Out
Leroy has all the makings of a timeless modern European small-plates joint.
The Nudge
The space itself is light, airy, and basically triangular, with a long marble bar (a welcome hangover from Ellory) drawing the eye to the open kitchen behind it. And it’s from that kitchen that they’re producing…
- 18 Phipp St
- EC2A 4NU
- London
- +44 20 7739 4443
- Visit website
Awards
