Harden's says
With executive chef Graham Noonan-Chatham (formerly of Langham Hotel and Daylesford Organic) and owners the Landsberg family (who own the 600-acre farm, oyster beds and vineyard where much of the produce comes from), this Smithfield newcomer is aiming high.
Harden's survey result
Summary
“Sourcing from their 600-acre estate in Argyll and fish farm in Loch Fyne”, the Landsberg family have – with this “traditional-in-a-good-way” Smithfield yearling – “created a restaurant that serves a Best of British menu that is, generally, a roaring success”. “Sustainably sourced food is expertly cooked” and “while it emphasises nose-to-tail cooking, it does so in a much more restrained manner than nearby St John”. “There’s an interesting short wine list (including from their own vineyard in Provence) at quite modest mark-ups, particularly for the City”. “Coupled with friendly service, the result is awesome!”. Top Menu Tips – “Black Pig, Rabbit, Duck and Foie Gras terrine, which draw together its various meat components into one delightful whole”; also “a very good Clam & Mussel Chowder, quite a refined Morteau Sausage with well-flavoured Puy lentils; and first-rate faggots in an intense jus”.
For 33 years we've been curating reviews of the UK's most notable restaurant. In a typical year, diners submit over 50,000 reviews to create the most authoritative restaurant guide in the UK. Each year, the guide is re-written from scratch based on this survey (although for the 2021 edition, reviews are little changed from 2020 as no survey could run for that year).
Have you eaten at Origin City?
12 West Smithfield, London, EC1A 9JR
Origin City Restaurant Diner Reviews
"Sourcing from their 600-acre estate in Argylle and fish farm in Loch Fyne, the owners create a restaurant that serves a Best of British menu that is, generally, a roaring success. Maybe it was the absence of head chef Graham Chatham on the night we dined that meant some execution problems married the total experience. The Texel Hoggett (sheep) was chewy and tough to cut. The baby gem lettuce and cauliflower were undercooked. However, other dishes showed the extents to which this restaurant can rise. Winner on the night was a starter, Black pig, rabbit, duck and foie gras terrine, pistachio, grape mustard, chicory. The terrine drew together its various meat components into one delightful whole, best slavered with a spritzy light wine like the Loire Sauvignon Blac. Also memorable was Grilled Morteau sausage, Puy lentils, mustard dressing. in which three discs of sausage were laid regimentally in line. As I picked the first one up I was shocked to find it was pregnant, at least for a moment when I saw its eggs laid out underneath. The truth was more mundane, they were put lentils. The crisp-on-the-outside but puffy-on-the-inside triple-cooked beef dripping chips are a must order. For drinkies, check out the Andrew Killen 2019 Pinot Noir from the Nahe. Like the whole list, it's great value. Andrew Killen is a South African winemaker who has clearly understood how to make wine in Germany. "
"An excellent restaurant focused around outstanding produce and meat. Dishes here are simple, but executed very well, cooked and seasoned perfectly. Table in front of the open kitchen is great. Service from the start to finish was excellent. Prices are very reasonable, especially on wine. "
"What a disappointment! It’s good enough, but not at those prices and certainly nowhere near the levels of St John, its superstar neighbour whose nose to tail dining it audaciously claims to emulate"
"A great restaurant near Smithfield Market. Service was warm and friendly from the start. Food was excellent, presented nicely and seasoned perfectly. Food and wine are reasonably priced, offering great value for money. "
12 West Smithfield, London, EC1A 9JR
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