london

Portland

• Modern European• Fitzrovia

Perfect for:

About the restaurant

Portland is operated by Will Lander and Daniel Morgenthau, who also operate sister restaurant Clipstone along with historic restaurant The Quality Chop House under the Woodhead name. Chef Merlin Labron-Johnson won the restaurant its Michelin star, while these days, Zach Elliott-Crenn oversees the kitchen operations.

The restaurant is smart and chic, with rows of tables spaced close together, an open kitchen, and a few high tables with stools by the large window – great for people-watching if you’re on a date and want an icebreaker.

Food at Portland has always been about thoughtful preparations of excellent British produce, with some international influences creeping through. While its Michelin star may point to a high price point, three courses at £39 at lunchtime and a tasting menu available at £75 remains good value.

Reviews from the Web

Critic reviews

The Infatuation

The menu has a Mediterranean vibe to it, but often you’ll taste something familiar with a novel and delicious twist.

The Guardian

Portland is so much my kind of place: an independent serving great food, with smart, savvy service (both owners are working the floor on our visit); it takes reservations and doesn’t charge like a rhino. Millions haven’t been spaffed on designers – if anything, it’s under-designed, with only a few paintings to save it from austerity.

Standard

The problem with this style of food so daintily (parsimoniously?) served is that when it fails to titillate there is nowhere for it to hide — other than behind the very good bread and whey butter that is served

The Telegraph

The portions start small but they’re big on flavour. This place is a breath of fresh air

Time Out

But at Fitzrovia’s Portland, astonishment begins when the first dish arrives and doesn’t let up until the last.

The Nudge

Although, then again, error isn’t something co-founders Will Lander and Daniel Morgenthau – whose joint CV includes both Quality Chop House and 10 Greek Street – are used to. They both learnt their craft at two of London’s best, longest-standing restaurants, before deciding to take a punt and set up on their own.