Harrods, The Georgian

Summary

Quintessential British dining – including a bold attempt to become an archetypal destination for afternoon tea – is the aim of this major relaunch by Harrods, of its large ‘grande dame’ restaurant dining space on the fourth floor. Created in 1911 with a not-insubstantial 160 covers (and 25 chandeliers!), this 10,333 sq ft space always used to languish next to the toy department and to be rather forgotten about. No more! With a significant revamp by David Collins Studio, the store is again attempting to turn the place into a top destination, seemingly with more gusto than has marked its efforts in years gone by. Chef Calum Franklin (the ‘pie king’, who used to run the kitchen at Rosewood London’s Holborn Dining Room) has been recruited to concoct a menu of retro luxurious British classics, incorporating: oysters and caviar; ‘1909 - Harrods Diamond Jubilee’ Consommé; and Pâté en croûte 1960 with Cumberland sauce. Pies will include ‘The Georgian Pie Experience’ to share, as well as Beef & shin, Chicken penny, and Beef Wellington.