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gen.u.ine.ness

gen.u.ine.ness

Category Archives: the Glasshouse (*)

the Glasshouse, London – Heatwave Day 1

02 Thursday Jul 2015

Posted by gen.u.ine.ness in LONDON, RESTAURANT REVIEWS, the Glasshouse (*)

≈ 3 Comments

Tags

1 Michelin Star, LONDON, Michelin Star, Modern British, Modern French, Review

The Glasshouse
14 Station Parade,
Kew, TW9 3PZ
Tel: 020 8940 6777

Food type: Modern British/ French

Nearest tube: Kew Gardens

Website: The Glasshouse

I am pretty glad to have taken some annual leave this week what with the excellent weather – you don’t say that too often when you live in England. My plan for the day was to have a quick lunch and then head off to my local spa to enjoy some of the sunshine. I was not very keen on travelling down to London by train with the heat, so a restaurant within a reasonable driving distance and ample car parking space was essential. Unfortunately Hedone is only open for lunch from Thursday to Saturday so it was either La Trompette or the Glasshouse. I haven’t been to Glasshouse in quite some time so I thought I’d try my luck as a walk in customer.

The restaurant has pretty much kept the pricing pretty steady since I last visited some years back. 3 course lunch is £29.50 and dinner (pretty much the same menu as lunch) is £47.50. There are a few dishes with supplements but on the whole the menu sticks to the pricing formula. I absolutely hate restaurants with a fixed price menu only to have supplements for half the items on the menu (there is one specific restaurant I am thinking of here!). They have gone through a few head chefs since my last visit with the current head chef now Berwyn Davies.

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The Glasshouse – Review

30 Friday Jan 2009

Posted by gen.u.ine.ness in LONDON, the Glasshouse (*)

≈ 3 Comments

Tags

1 Michelin Star, Anthony Boyd, British, French, Glasshouse, LONDON, Michelin Star, Review

The Glasshouse
14 Station Parade,
Kew, TW9 3PZ
Tel: 020 8940 6777

Food type: Modern British/ French

Food rating: 5/10

Nearest tube: Kew Gardens

Website: The Glasshouse

glasshouse_011

Bruce Poole and Nigel Platt-Martin’s second restaurant, the Glasshouse opened its doors back in 1999 – the same year Chez Bruce earned its first Michelin star. We decided to make the journey all the way across West London as the restaurant was running a 1/2 price January offer in current with Chez Bruce (you receive a coupon after dining at Chez Bruce which is valid for all services except Saturday dinner and Sunday lunch).

glasshouse_02

Located a proverbial stones throw away from Kew’s Garden tube and overground station, the triangular shaped Glasshouse is unmissable with its glass-fronted room. The stylish, modern-looking dining room follows the theme at Chez Bruce with glossy wooden floors, plain white clothed tables and comfortable leather-upholstered chairs. The walls are covered with an embossed cream coloured wallpaper giving a ripple, water-like effect. Moving about in the restaurant may be tricky as tables are spaced quite close to each other.

glasshouse_03

glasshouse_04

Head chef at the Glasshouse, Anthony Boyd trained under Bruce Poole at Chez Bruce working his way up from chef de partie to the position of sous chef. Like Poole, Boyd continued his culinary training under the wing of Philip Howard at The Square. His talent was noted by ‘talent spotter’ Nigel Platt-Martin and the rest you can say is history. At the Glasshouse, Boyd developed his own unique style which had the Michelin man calling. The restaurant received its first Michelin star in 2002, which it has held on to since.

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Scallops, Peas, Carrots & Verbena - The utmost confidence in cooking yet again. Seared scallop (sliced in half), with pea puree, carrots and a shellfish sauce with lemon verbena running through it. The sauce was rich with refreshing acidity from the verbena and the pea puree provided a sweetness and freshness to complement the scallop. #michelinstar #finedining #foodie #foodporn #foodphotography @michelinguide #foodstagram #instafood #ascot @dorchestercollection #DCMoments @coworthpark @chefsmith1987 @michelininspectors @lefooding
Coworth "BLT" Broad beans, fermented lettuce & truffle - The meatless BLT is an absolute triumph. The fresh flavours of spring is evident in the vibrant dish. The lettuce has been fermented and then charred to give the dish body. Hiding underneath is a soft boiled egg yolk which gives the dish the rich element it needs. Crispy croutons add texture to the dish. Absolutely stunning vegetarian dish yet again. I must say that the last couple of meals, Adam's vegetarian dishes have been an absolute show stopper, often times even better than his other courses which contain meat. You can tell the team here put a lot of work and love with the vegetarian dishes. #michelinstar #finedining #foodie #foodporn #foodphotography @michelinguide #foodstagram #instafood #ascot @dorchestercollection #DCMoments @coworthpark @chefsmith1987 @michelininspectors @lefooding
Duck Liver, Scrumpy, Apple, Ginger - Always lovely to be back at Restaurant Coworth Park where it is lovely to see Adam's food continue to push on. This year, it is obvious that his mission seems to be in simplifying his food. We got to try a couple of dishes which were still in the trial period if you would like. This seared foie gras dish is an evolution of his previous version with rhubarb, with caramelised apple ribbons instead. There is lovely acidity from the scrumpy jelly with a crunchy layer of puff rice, with ginger running through it providing texture to the rich, unctuous foie. #michelinstar #finedining #foodie #foodporn #foodphotography @michelinguide #foodstagram #instafood #ascot @dorchestercollection #DCMoments @coworthpark @chefsmith1987 @michelininspectors @lefooding

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