Leroy
What they say
“We favour simple but thoughtful food. We’re not into food that is more about technique than heart. When we get a dish right it’s surprising but also satisfying. Something that makes you think but also something that you want more of. We look for wines with identity. We’re not dogmatic about natural wines but if you get something well-made with less stuff in it then that makes us really happy. We’re not into funky, farmyardy shit. We are also really passionate about music. We try and work with suppliers who are at the forefront of what is happening sustainably in the UK. Whether that is Swaledale in Yorkshire, who are reviving rare breeds, or Flourish, who are doing amazing things with vegetables in East Anglia.”
Signature Dishes
Leroy salad (ewe’s milk cheese, Chardonnay vinegar, olive oil, bitter leaves, croutons); whipped cod’s roe and crisps; and veal sweetbread with broad beans, courgette, and basil.
What we say
This barnstorming triangular cake slice of a restaurant was formerly a French wine bar and still has some of that feel, with bistro chairs and a marble bar overlooking the kitchen. Windows on all (three) sides give wonderful natural light in the daytime and something reverberative for the vinyl music on which they pride themselves to bounce off in the evenings.
What others say
"Both in the glass and on the plate, Leroy pursues the path of righteousness and significance." –David Sexton, London Evening Standard
What
Wine bar & bistro, sharing plates with low intervention & classic wines
Who
When
Address
Telephone
Website
Bookings
Price guide
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