With over fifty years credit to its name, The Rib Room continues to strive to excellence epitomizing the best of British culinary produce.

Recently undergoing a refurbishment, The Rib Room has opened its doors presenting traditional focus on serving British dishes and seasonal ingredients with a contemporary twist.

The Rib Room is located within the Jumeirah Carlton Tower Hotel in Knightsbridge.  Upon entering the hotel, a massive décor of impressive foliage is on display resembling something tropical and the Chinoiserie is full of guests assembling for afternoon tea where a Harpist sits to play.   The Rib Room possesses an ambience conducive to privacy, rather than a hip and happening bar scene.  The newly decorated Rib Room maintains its vastness in size with large tables, mahogany décor and a long cocktail bar - an elegance that has sustained within the very essence of the traditional aspect of the original restaurant. The refurbishment is an enhancement and has not eliminated its former character.

The Rib Room could be famed for its Sunday roasts, established over the years for its exemplary finest roast rib of Aberdeen Angus beef. Executive Chef, Michelin-starred Ian Rudge brings his own showcase of menus to reflect its supremecy.  Whether one chooses ‘à la carte’ or a ‘set menu’, Ian’s dishes can be tailored to suit requirements.

The flow of attentive waiters assist every need, supervised by Michele Caggianese, the Restaurant Manager whose devotion to ensuring every diner’s pleasure meets expectations is paramount.

I am dining at dinner and peruse the vast menu of starters, main and desserts.  I am struck by the variety of bread placed on our table with a pot of velvety butter.  A good sign so far.  The freshly baked choice feasts upon my eyes as I sample the taste of two varieties; sour dough and Brown 5 cereal, which sounds and looks very healthy.  Fluffy and soft.  I restrain from consuming the entirety due to keeping adequate room for my accompanying meal.  The presentation is tremendous with a ‘amuse bouche’ bite sized hors d’oeuvre.  Delicious.  My starter of Rib Room prawn cocktail, served with Marie Rose sauce and gem lettuce is not the most adventurous choice,  however simple, it is difficult to master well!  The Marie Rose sauce is just the right composition and quantity without smothering the prawns.  My main, ‘Fillet of wild sea bass, leek and cod cheeks and roasted salsify’ is delectable in taste and freshness as if it has just been caught from the sea.

The Rib Room is exemplary and legendary for grills, meats and roasts, but also excels in offering ‘plateaus de mer’, of fish, seafood and game.  The desserts are sublime, in particular, their blackcurrant and chocolate soufflé with hot cassis sauce, an unforgettable experience.

Opening times: Lunch: 12noon to 3pm (Monday to Friday); 12:30pm to 3pm (Saturday, Sunday).  Dinner: 6:30pm to 11pm (Monday to Saturday); 6:30pm to 10:30pm Sunday).  The Bar is open from 11am to 1am (Monday to Saturday) and from 12pm to 10:30pm on Sunday.

Aurelia Bonito is a Freelance Travel Writer based in London