Golden Lion Restaurant

The staff were very welcoming and professional.    Meal was plentiful and well cooked, maybe warm the plates to keep food hot.   Knifes need replacing as very blunt to cut meat, although we should have asked for replacements.   Nice atmosphere.

Who said that British food is not good? | Gillbert Scott You can check in! Marcus Wareing &#39;s The Gilbert Scott restaurant is also located in the St. Pancras Renaissance hotel in King&#39;s Cross District. Yes, it is the judge in the Iron Man chef. It is the same as the TV chef in Gordon Ramsay. The decorative paintings on the restaurant wall are mostly gray themes and look more elegant. The only problem was that the four-sided tables were small and the tables were not spacious. At that time, Macus&#39; idea for the restaurant was to make British recipes 100 years ago and renovate them in modern ways. This and [Dinner by Heston Blumenthal] excavation of ancient style, the Michelin two-star restaurant that is the name of British cuisine is a bit like, but not as successful as the latter. But I saw the video inside their kitchen, the machines are very advanced and well organized. Each freezer is a grid stock of different ingredients, very hygienic. But Macus means that it was done to make them durable. But time. There are a few dishes that are very impressive. For example, vacuum cooking low-temperature slow-cooked salmon is really high-level, and I looked at almost every table&#39;s foreclosure. And the color of the fish is very bright, to do this color has two relatively simple ways, one is to use sugar and salt for 20 minutes to pickle and then wash off to let its own moisture overflow to make its color fuller, one is a constant temperature water furnace treatment. Summer dinner to eat this refreshing and healthy (lose weight, British doctors recommend eating salmon) the front dish is really happy, although the restaurant is still full, but this dish is really delicious, immediately people aroused the desire to fight. But salmon may be the least ideal meal, the meat is not full enough to pop teeth, in Dr. Zhuang&#39;s words is not fresh enough. In fact, the meat color is completely fine, but the rice is a salmon expert, he said that almost ten times eating salmon outside eight times is not enough for his standard. Then I don&#39;t know why he ordered salmon for his main course today. I think to say the practice of salmon, Japanese-style Xijing roasted salmon won my heart. The cooking skills of the chef team are unquestionable. What is commendable is that considering the quality of the environment and ingredients, this is actually a very cost-effective restaurant. You can feel that Gilbert Scott is trying to find a balance between the nobleness of Fine dining and the closeness of casual atmosphere. As for the will to get what you want, or unfortunately become a toddler, it will be left to time to test. Compared with the first-class Michelin restaurant, there is a big gap in some details such as the choice of wine, the temperature of the dishes, and the preservation of the ingredients. In fact, considering the level of the chef team, the production is affected by these &quot;low-level mistakes&quot;, which is a pity, but it also means that Gilbert Scott There is a lot of room for improvement, which can be seen from the quality of several classic dishes such as lamb thymus and slow cod. Anyway, there is such a good British restaurant, opened at the Eurostar terminal, became the first restaurant after European tourists came to the UK, how much should be able to laugh at Europe, but now it is damaged as a &quot;dark cuisine&quot; British meal, save some self-esteem.

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