Reviews

The Observer, April 2013

“Unsurprisingly, the dining room now hums. Some people moan about the regular sight of Lee swanning about the dining room during service in whites, table hopping and snogging his mates. And yes, there is a bit of that. Unusually for a chef, Lee actually likes people. Plus it’s his show. He is what we come for.”
- JAY RAYNER

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The London Magazine, February 2013

“Although replete, it would be a discourtesy not to have had a pudding – as Jeremy is that rare thing, a chef who loves them. I had a clementine sorbet that walked an elegant tightrope between orange and lemon and Colin sank himself into a nut meringue with quince that, in uncharacteristic fashion, he awarded a full ten points.” – ROWLEY LEIGH

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The Times Magazine, 23 February 2013

“the menu. I haven’t said yet. Just the most lovely thing of its kind you will see: a cream card printed boldly with a dreamy Edwardian font, a pretty woodcut in the centre, the date and ambient temperature in boxes at the top and then “Oysters”, “Bites”, “Today’s Pie and Mash”, “The Grill” and “Theatre Set” in boxes around a central menu of five starters and five mains. Simple, perfect. ” – GILES COREN

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The Telegraph, 12 March 2012

“Karl Marx, who wrote much of Das Kapital in a room above the restaurant, would surely approve. Nothing’s too good for the workers, after all; and thanks to this sparkling reinvention, we workers can now dine splendidly at Quo Vadis alongside the plutocrats of curmudgeonly comedy.” – Matthew Norman

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Evening Standard, 19 January 2012

“The combination of lovely Jeremy Lee, the hard-working Hart brothers and “Spitz” is the dream team of which my nights are made.” – Fay Maschler

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Stella, The Sunday Telegraph, 11 March 2012

“My pud was a walnut meringue cake, perfect in every way. I believe the walnuts had been candied before they were introduced to the cake; everything was just-so and yet intense, with pillows of cream calling one’s attention away from the sweetness and towards its general heavenliness.” – Zoe Williams

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