When you have a chef as talented as Adam Gray, it simply isn’t fair to keep him all to yourself.
So thankfully The Devonshire Club have elected to open their new restaurant, Number Five (for which they specifically hired Adam), to non-members on Friday nights & weekends.
The man’s CV is extremely impressive, with stints at the Four Seasons Park Lane, City Rhodes, Skylon, and the Bourne & Hollingsworth Group working with chefs like Raymond Blanc & Bruno Loubet. Now, he’s cooking up a very modern, very British menu for Number Five – he doesn’t even use olive oil, preferring to use native rapeseed oil.
So what can you expect? Well, you’ll find the likes of pressed duck liver & Lincolnshire smoked eel terrine with piccalilli; some roasted octopus with a fennel, cucumber and herb dressing; Sharpham Park barley risotto with pickled beetroot & Oxford blue cheese; and a rhubarb & custard tart fine.
And to boot? There’s a new bottomless brunch for weekends too, with free-flowing Champagne, prosecco, or Bloody Marys.
NOTE: Number Five at The Devonshire Club is open now. Non-members can book in on Friday nights & weekends. You can find out more, and make a booking at their website right HERE.
The Devonshire Club | 4+5 Devonshire Square, EC2M 4YD
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