British Traditions Combine With Fine Dining: Origin City Is What London’s Modern-Day Food Scene Has Been Missing
Today, it seems that many restaurants in London have latched onto the idea of ‘small plates’. Quirky menus of unfamiliar ingredients presented on a plate the size of a saucer, intended to feed your table of six. Ten plates or more is recommended with a hint of a smirk and by the meal’s end, you leave, tummy rumbling and pockets sore, in search of something more substantial to soak up the natural wine. Needless to say, as trendy as the setting may be, Londoners are keen to resort back to the traditional way of dining out. British classics and service that makes you feel as though they were waiting for your arrival, all within a space that perfectly balances elegance and warmth. From the food and drink to the interiors, we seem to have found just the spot to mark your next special occasion. Origin City combines British fine dining and old family traditions with a touch of Scottish ruggedness and Provençal art de vivre, and is the dining experience we’ve been so sorely missing in modern-day London.
We were greeted with a smile, led through an inviting bar area (taking note for the night-cap) and to the dining room, a sea of crimson and caramels, mahogany wood, and the type of lighting that does everyone a favour. It’s overlooked by an open kitchen where a team of chefs move eloquently around each other, unfazed by the open flames and sizzling meats. Origin City provides an authentic pasture to plate, nose to tail dining experience. The Executive Chef, Graham Chatham, has over 35 years of fine dining experience and his ethos in the kitchen reflects that of Origin City’s, ‘great taste, no waste’, celebrating every part of the animal, with innovative, wholesome dishes.
The menu is a delightful blend of fine dining and traditional. The freshly-baked sourdough is complimentary, a rarity in this profit-driven city. To spread on top, there is a soft N’duja butter, melting effortlessly into the bread and bursting with flavour. The drinks list is varied and vibrant, curated by the company’s mixologist, Giacomo. We opted for the Hanky Panky and the Gimlet, a cocktail we now know, thanks to the menu’s description, is one which Dr. Sir Thomas Gimlette prescribed to officers to help with disease in 1879- you learn something new every day!
To start, we opted for the hot smoked salmon on a bed of fennel cream, served with a hen’s egg, herring roe and a mound of crispy Alexander on top. We couldn’t resist the Oysters & Caviar section of the menu, so opted for a half a dozen Rockefeller oysters, served on an elegant stainless steel platter with apple balsamic vinegar to drizzle on top. Next up was the grilled John Dory, sat on a bed of asparagus and a buttery sauce of brown shrimps and mussels to drizzle on top. With our fresh seafood cravings sufficiently satisfied, we thought it time to try the true star of the show- the meat.
On the shores of Loch Striven in Argyll, Scotland, you’ll find Origin City’s 600 acres of Scottish pastureland. This is where the heritage breed livestock, meaning livestock which are born and raised on the land, graze in the fresh air. They have a sustainable and organic farming philosophy, which means you can rest assured that they don’t use GMO’s, hormones or steroids in their feed, and no pesticides or artificial fertilisers on the land. It’s not every day a restaurant has their very own farm, as well as the meat being butchered in-house. As such, we eagerly ordered the rib-eye, medium rare. Succulent, cutting like butter and with a chargrilled finish, it effortlessly exceeded anything found in a steak house.
To finish our evening of eating, sipping, and savouring, we perused the list of desserts. We opted for the nostalgic kind- a sugar-coated freshly baked apple pie and a rice pudding that would give Ambrosia a run for its money. We left with our hearts and bellies full, eager to return for our next special occasion, with our friends and family in tow.
To secure your table, head to the website and make your reservation today on their website.
