Portland Review 2026: Brilliant + Quietly Confident | London Reviews

This Portland review by London Reviews is the most thorough independent assessment available of Fitzrovia’s most quietly confident Michelin-starred restaurant, serving impeccable modern British cuisine at remarkably fair prices.

Last updated: 5 May 2026 — Independently researched and written by the London Reviews editorial team. We do not accept payment from the businesses we review.

Looking for an honest Portland restaurant review? This is the most comprehensive independent assessment of Portland — a one-Michelin-starred modern British restaurant at 113 Great Portland Street, Fitzrovia, London W1W 6QQ. Below we cover everything from head chef Zach Elliott-Crenn’s culinary philosophy to pricing, wine, booking practicalities, and what real diners actually say.

At a Glance: Portland Restaurant, Fitzrovia

Restaurant Name	Portland
Cuisine	Modern British, seasonal tasting menu
Address	113 Great Portland Street, Fitzrovia, London W1W 6QQ
Phone	020 7436 3261
Email	[email protected]
Website	portlandrestaurant.co.uk
Head Chef	Zach Elliott-Crenn (since 2018)
Front of House / Co-Founder	Will Lander
Chef-Patron / Co-Founder	Daniel Morgenthau
Michelin Status	One Michelin star (2015–present)
Opening Hours	Tuesday–Saturday: 12:00pm–2:15pm (lunch), 5:30pm–9:30pm (dinner)
Closed	Sunday, Monday, bank holidays
Cover Count / Capacity	Approximately 40–45 covers
À la Carte (3-course)	£60–£89
Tasting Menu (set)	£110
Early Lunch Tasting Menu	£55 (4 courses)
Wine Pairing	£95
Service Charge	12.5% discretionary
Dress Code	Smart casual; no reservations for walk-ins
Wine List	50 labels monthly-changing rotation; 100+ bins available; exceptional value
Head of Beverage	Lucie Hammerschmiedova
Signature Dishes	Varies seasonally; includes cured beef, wild mushrooms, aged fowl, seasonal fish
Dietary Accommodation	Vegetarian, vegan, gluten-free, dairy-free alternatives available
Private Dining	Yes; private room seats 7–12 guests
Booking Method	Online via OpenTable or phone
How Far in Advance	6–8 weeks recommended for dinner; lunch more flexible
Walk-ins	Not accepted; reservations required
Nearest Tube Stations	Great Portland Street (Circle, District, Hammersmith & City lines; 0.2 miles); Oxford Circus (Central, Northern, Victoria lines; 0.4 miles)
Parking	Limited on-street parking; Goodge Street Car Park nearby (0.2 miles)
TripAdvisor Rating	4.5 of 5 stars (2,800+ reviews)
Google Rating	4.6 of 5 stars (1,200+ reviews)
OpenTable Rating	4.9 of 5 stars (2,518 diners)
Michelin Inspector Notes	Praised for “precise, flavourful cooking” and “remarkable value”
Awards	Michelin star (2015–present); Good Food Guide recommendation; Hardens commendation
Accessibility	Ground-floor entrance; enquire regarding mobility access and disabled toilet facilities
Sister Restaurants	Clipstone (Fitzrovia, no stars); Quality Chop House (Farringdon); 64 Goodge Street (Fitzrovia)
Parent Company	Woodhead Restaurant Group

Introduction: Why Portland Matters

Portland opened in January 2015 and received a Michelin star that same year—an accolade it has held for a full decade without faltering. In London’s fast-moving fine-dining landscape, where reputations oscillate wildly and young chefs are exalted one season and forgotten the next, Portland’s quiet consistency is remarkable. It is not the restaurant everyone talks about; it is the restaurant knowledgeable London diners return to because it delivers exactly what it promises: precise, intelligent cooking at prices that seem frankly generous for the calibre on the plate.

Behind Portland is the Woodhead Restaurant Group, founded by Will Lander and Daniel Morgenthau—two schoolfriends who have built a small but excellent constellation of London restaurants. Will Lander works front of house with uncommon grace; Daniel Morgenthau oversees the kitchens. Together, they have created sister restaurants including Clipstone (celebrated for its informal, constantly evolving menu) and the Quality Chop House (an institution in Farringdon). That trio—Portland, Clipstone, and Quality Chop House—represents a philosophy: good food, fair prices, genuine hospitality, and no pretence.

Zach Elliott-Crenn, Australian-born and London-trained, has been head chef since 2018. Under his stewardship, Portland’s cooking has matured from promising to genuinely excellent—precise without being fussy, flavourful without relying on heavy garnish or excess. The menu changes seasonally and rests on cured beef, wild mushrooms, aged poultry, seasonal fish, and the kind of accompaniments (sauces, textures, vegetables) that suggest a disciplined kitchen.

Location and Getting There

Fitzrovia: The Neighbourhood

Portland sits at 113 Great Portland Street in Fitzrovia, one of London’s most quietly professional neighbourhoods. Fitzrovia is sandwiched between Marylebone to the south and Bloomsbury to the east, and it has a different character than either: less grand than Marylebone, less bohemian than its twentieth-century literary reputation, but reliably well-serviced with galleries, bookshops, restaurants, and the kind of residents who value calm and convenience. Great Portland Street itself is a working street—small independent shops, offices, other restaurants—rather than a showpiece avenue.

The area benefits from proximity to world-class museums (the British Museum is ten minutes east), West End theatres (Dominion Theatre is a short walk), and excellent transport links.

By Tube

Great Portland Street Station (Circle, District, Hammersmith & City lines) is approximately 200 metres—a two-minute walk—from Portland’s entrance. Exit towards Great Portland Street itself and walk north; you’ll spot the discreet entrance.

Oxford Circus Station (Central, Northern, Victoria lines) is approximately 400 metres (five-minute walk) south. This is a good alternative if you’re arriving from the West End or South Bank.

Goodge Street Station (Northern line only) is approximately 300 metres (four-minute walk) east—useful if you’re on the Northern line.

By Bus

Multiple bus routes serve the area, including routes 7, 10, 15, 25, 29, 53, 55, 88, 91, and 176. The most frequent stops are on Tottenham Court Road (just east) and Oxford Street (south).

By Rail

If you’re arriving from outside London, King’s Cross St Pancras (15 minutes north by Tube) and Euston (8 minutes north by Tube) are the nearest mainline stations.

By Car and Parking

On-street parking in Fitzrovia is subject to Westminster’s resident permit scheme; non-resident parking is extremely limited and subject to two-hour restrictions during the day. We recommend using public transport or a licensed taxi (Uber, Addison Lee). If you insist on driving, the nearest pay car parks are Goodge Street Car Park (0.2 miles) and Charlotte Street Car Park (0.3 miles), both operated by NCP.

Pre- and Post-Dinner in Fitzrovia

Pre-dinner drinks: The neighbourhood offers several excellent options. Riding House Cafe (adjacent to Portland’s block) serves cocktails and wine in a design-led brasserie setting. Quo Vadis (Soho House restaurant, Greek Street, south) is slightly further afield but worth the walk for a classic Soho aperitif. The Delaunay offers a glamorous café culture experience.

Post-dinner drinks: Bar Termini, a Roman-style espresso bar that doubles as a serious cocktail spot, is on Old Compton Street (ten minutes south). For something more low-key, The Lamb (Lamb’s Conduit Street, east) is a traditional pub with real ale and wine, popular with writers and professionals.

First Impressions and Atmosphere

Arrival and Exterior

Portland’s exterior is deliberately understated. A discreet brushed-metal nameplate marks the entrance at 113 Great Portland Street—no flashing lights, no window displays designed to seduce passersby. This restraint is intentional: Portland does not fish for trade or court walk-in traffic. You are expected to know it is there.

The entrance opens directly into the dining room, creating an intimate threshold experience. There is no separate bar lounge or vestibule; you are immediately among diners and staff.

Interior Design and Décor

The room is modest in scale—40 to 45 covers—with pale, neutral walls and careful, restrained lighting. Chairs are simple and modern; tables are properly spaced with white napery. Artwork is minimal. The aesthetic is studiously unfussy: no theatrical drama, no interior-design-forward statements, nothing designed to photograph better than it tastes. This is not a restaurant designed for Instagram; it is designed for eating.

The open kitchen runs along one side of the room, and you can observe the brigade at work without distraction. The kitchen itself is compact and clearly organised, which speaks to the discipline of the operation.

Noise and Table Spacing

Noise levels are moderate. The room is neither silent nor loud. Tables are well-spaced—you are not eating shoulder-to-shoulder with strangers—and conversations remain private. This is excellent design for an intimate occasion without claustrophobia.

Lunch vs Dinner Atmosphere

Lunch at Portland is noticeably lighter and more relaxed. The room fills with media professionals, publishing types, and business diners conducting civilised two-course lunches. Service is unhurried; the pace is genuine.

Dinner is more formal (if “formal” can apply to a restaurant this unpretentious). The energy is focused. Diners arrive clearly anticipating the meal. Couples dominate the evening service, along with small groups of friends or colleagues celebrating.

Overall Vibe

Portland feels like a restaurant run by people who care deeply about the experience but have refused all temptation toward ostentation. It is supremely comfortable in its own skin.

The Kitchen: Zach Elliott-Crenn and Philosophy

Head Chef Biography

Zach Elliott-Crenn is Australian, with significant formative experience in London, New York, and Singapore. He joined Portland in 2015 as the restaurant was opening and assumed the head chef position in 2018 following the departure of Merlin Labron-Johnson (who went on to open Kol, highly acclaimed).

Elliott-Crenn’s career trajectory—from junior commis to head chef of a Michelin-starred restaurant—has been steady rather than meteoric, which perhaps explains his confident, unshowy approach. He is not interested in impressing critics; he is interested in cooking food that tastes excellent.

Culinary Philosophy

The Portland kitchen operates on classical French technique foundations, with a modern British seasonal sensibility. Elliott-Crenn sources from trusted suppliers—many of whom provide produce exclusively to a small number of restaurants. The goal is simplicity and precision: exceptional ingredients, cooked with restraint, presented without unnecessary adornment.

Dishes change with the seasons. A spring menu might emphasise cured beef, new season’s vegetables, and delicate fish. Autumn introduces wild mushrooms, aged poultry, and root vegetables. The tasting menu structure allows Elliott-Crenn to demonstrate technical range—a cured course, a soup course, savoury courses, a fish course, a meat course, dessert, petit fours—without ever feeling repetitive or self-indulgent.

Sourcing and Suppliers

The kitchen is disciplined about provenance. Many ingredients come from dedicated suppliers: beef from a specific butcher, fish from day-boats operating out of Cornish ports, mushrooms from specialist foragers. The wine list reflects the same philosophy—discovering interesting, lesser-known producers rather than relying on trophy names.

Kitchen Culture

Service at Portland is notably warm and knowledgeable, which suggests a well-trained, well-treated brigade. Staff anticipate needs without hovering. Wine pairings are guided with genuine enthusiasm rather than blind upsell. The kitchen’s relationship to front of house is clearly one of mutual respect.

The Menu: What to Expect

Menu Formats

Portland offers two primary menu formats: tasting menu and à la carte. Both change seasonally (typically four times per year).

Tasting Menu (£110): This is the signature offering—six to seven courses comprising welcome snacks, four savoury courses (typically cured/raw, soup or broth, fish, and meat), a dessert, and petit fours. The courses are not announced in advance; the pleasure partly derives from the element of discovery. No dietary restrictions or aversions should prevent you from booking this menu, as the kitchen accommodates vegetarian, vegan, gluten-free, and dairy-free alternatives.

Early Lunch Tasting Menu (£55): A shorter, four-course version of the tasting menu available at lunch only. Exceptional value.

À la Carte (typically £60–£89 for three courses): A smaller menu—perhaps 8–10 dishes—allowing greater choice and flexibility. Pricing is straightforward: most starters £12–£18, mains £20–£28, desserts £8–£12.

Seasonal Themes and Signature Dishes

Dishes are inherently seasonal and change quarterly, so recommending specifics is unwise. However, recurring themes include:

• Cured courses: Typically cured beef or fish, cured with precision and served with elegant, restrained accompaniments.
• Broth courses: A Portland signature—light, deeply flavourful broths incorporating foraged mushrooms, root vegetables, or seasonal proteins.
• Fish courses: Sourced from day-boats; cooked simply (often steamed or poached) with seasonal garnish.
• Meat courses: Aged poultry or beef, cooked with care and precision. A popular dish is aged fowl (guinea fowl or similar) with seasonal vegetables.
• Vegetable courses: Wild mushrooms feature prominently in autumn and winter. Spring brings delicate new-season vegetables.
• Dessert: Light, elegant, and rarely overly sweet. Chocolate appears regularly; fruit desserts exploit the season.

Bread, Amuse, Petit Fours

Bread at Portland is excellent—housemade with a sourdough or similar starter base, served warm with excellent butter. An amuse or two arrives before the meal proper. Petit fours at the end are generous and thoughtful.

Dietary Accommodation

Portland excels at adapting its offering for dietary requirements. The kitchen has experience with vegetarian, vegan, gluten-free, dairy-free, allergies, and religious dietary needs. Communicate requirements clearly at booking, and the team will deliver alternatives that feel integrated into the meal rather than apologetic.

Wine, Drinks and Sommelier

Philosophy and Approach

Wine is treated as seriously as food at Portland, and the programme is overseen by Lucie Hammerschmiedova, the head of beverage. The ethos is one of discovery and value: the wine list is designed to offer brilliant wines that you are unlikely to encounter on other London restaurant wine lists. This means less reliance on trophy Burgundies and Bordeaux, and more focus on producers in emerging regions, natural wines, and underrated classics.

Wine List Structure

The wine list changes monthly and typically contains around 50 labels at any given time, organised into three categories:

• Textbook: Classic wines from established regions—Burgundy, Bordeaux, Alsace, Piedmont, Rhône—representing reliability and excellence.
• Special: More unusual selections from boutique producers, often with lower production or less international visibility.
• Leftfield: Divided into Orange Wine, Skin Contact, and Oxidative categories—wines made outside conventional methods but tasting excellent.

Almost everything is available by the glass, which is excellent for diners who wish to match wines to courses or simply avoid committing to a full bottle.

A separate Single Bottle List offers around 100 bins, including some of the world’s finest wines (Grand Cru Burgundies, mature Bordeaux, rare wines from emerging regions) alongside more modest bottles. Pricing on the Single Bottle List is notably fair—markups are restrained compared to many London fine-dining restaurants.

Wine Pairing

Portland offers a wine pairing at £95, accompanying the tasting menu. The sommelier (or Hammerschmiedova herself if she is present) guides the pairing with genuine knowledge and flexibility. If a suggested wine does not appeal, you can request alternatives without fuss. This is confident sommelier service, unbothered by ego.

By-the-Glass Programme

The by-the-glass offering is thoughtful and changes frequently. Expect to find interesting wines across a range of price points: a solid house white at £6–£8 per glass, interesting mid-range selections at £9–£15, and premium offerings at £16–£25.

Cocktails and Non-Alcoholic Drinks

Portland does not operate as a cocktail bar; there is no elaborate cocktail programme. The focus is entirely on wine, which is appropriate. Pre-dinner aperitifs are offered (wine, Champagne, sherry, or a simple spirit and mixer). Post-dinner digestifs are available.

For non-drinkers, a non-alcoholic pairing is available (price not publicly disclosed; enquire when booking). This typically involves interesting sodas, juices, teas, and other beverages matched to the courses.

Sommelier Service Quality

Reviews consistently praise the sommelier and wine service. Staff are knowledgeable without being condescending. If you arrive uncertain about wine, they will guide you sensibly. If you arrive with strong preferences, they will work with you rather than imposing a house agenda. This is genuinely professional hospitality.

Pricing and Value for Money

Detailed Price Breakdown

Tasting Menu: £110 per person. This is priced between £95 (bargain Michelin restaurants like Clipstone) and £150+ (top-tier London restaurants like Lyle’s or Trinity Clapham).

Early Lunch Tasting Menu: £55 per person. This is genuinely exceptional value—a four-course tasting menu at a one-star restaurant for the price of a casual lunch elsewhere.

À la Carte: Starters £12–£18, mains £20–£28, desserts £8–£12. A three-course meal (without drinks) typically runs £45–£60 per person.

Wine Pairing: £95 per person (tasting menu). This is notably fair—quality wines, thoughtfully selected, at a reasonable markup.

Service Charge: 12.5% discretionary service charge is added to the bill. This is standard practice in London and is not automatically included if you request removal.

Total Cost Estimate

A dinner for two at Portland, tasting menu with wine pairing, no drinks before or after, typically runs:

• Two tasting menus: £220
• Two wine pairings: £190
• Service (12.5%): £51
• Total: approximately £461 (£230 per person)

A lunch for two, early tasting menu, without wine, typically runs:

• Two early tasting menus: £110
• Two glasses of wine (by the glass): £24
• Service: £17
• Total: approximately £151 (£75 per person)

Comparison to Peer Restaurants

Portland’s pricing sits in the mid-range for London Michelin-starred fine dining. Clipstone (sister restaurant, no stars but excellent) runs £75–£95 for a tasting menu. Lyle’s (one star, Shoreditch) is £120. Trinity Clapham (one star, ambitious) is £125. Civvy Street (one star, casual) is £95. Portland at £110 offers comparable quality at a fair price.

For non-Michelin comparison: Brat (Shoreditch, no stars, highly acclaimed) is £60–£80. Clipstone (no stars) is £75–£95. Portland, at £110 for a Michelin-starred tasting menu with seasonal changes, offers strong value.

Is It Worth the Money?

Yes, unequivocally. Portland delivers Michelin-starred cooking at prices that feel genuinely generous compared to London’s fine-dining market. The kitchen is disciplined and precise. The wine list is thoughtfully curated. Service is warm and knowledgeable without pretension. You will eat and drink well and emerge having spent less than you would at restaurants of comparable quality. The early lunch tasting menu at £55 is simply outstanding value—a one-star menu at a price point normally associated with casual dining.

What Diners Actually Say: Review Analysis

TripAdvisor (4.5 of 5 stars; 2,800+ reviews)

Portland’s TripAdvisor rating is consistently high. The majority of reviews (roughly 75%) are 5-star. Common praise themes include precision of cooking, warmth of service, value for money, and the seasonal menu’s freshness. Critical reviews (typically 3–4 stars) cite occasional inconsistency, high noise levels on busy evenings, and occasionally small portion sizes. The overall tone is one of genuine affection from repeat diners.

Google Reviews (4.6 of 5 stars; 1,200+ reviews)

Google reviews mirror TripAdvisor sentiment but skew slightly more casual (fewer industry professionals, more general diners). Praise focuses on food quality, value, and the thoughtfulness of the kitchen in accommodating dietary requirements. Some criticism centres on the small dining room creating noise and difficulty getting reservations. The tone is markedly less sycophantic than some high-end restaurant reviews—people are genuinely reporting honest experiences.

OpenTable (4.9 of 5 stars; 2,518 diners)

OpenTable’s higher rating (4.9 vs. 4.5–4.6) likely reflects that OpenTable users are more committed diners (they book in advance and explicitly intend to dine formally). Praise emphasises service, wine recommendations, and the overall experience. Criticism is minimal but includes occasional comments on portion sizes and the intimacy of the space (which some find cosy, others find cramped).

Michelin Guide Commentary

The current Michelin Guide entry (2026) notes “precise, flavourful cooking” and acknowledges the restaurant’s value. The inspector’s tone is approving without gushing. This is professional praise—Michelin does not award stars easily.

Professional Critics

Hardens: Portland is listed and recommended with notes on “remarkable value” and “seasonal precision.”

The Infatuation: Portland is featured positively with emphasis on the tasting menu and the sense that diners are receiving excellent quality at fair prices.

Time Out London: Listed among Fitzrovia’s best restaurants with consistent commendation.

Andy Hayler (andyhayler.com): The noted fine-dining critic reviewed Portland in 2015 (at opening) and has maintained a positive assessment, noting the consistency and value.

Overall Pattern

Portland enjoys a rare consistency across review platforms: high ratings, genuine praise, minimal cynicism, and no significant criticism. This suggests a restaurant that delivers on its promise to the vast majority of diners, most of whom return.

What Diners Love Most

1. Precise, Unfussy Cooking — Diners repeatedly praise the kitchen’s discipline. Dishes are never overwrought; techniques are never showy. The cooking feels confident enough not to prove anything, which is the mark of genuine excellence.
2. Seasonal Freshness and Changes — The fact that the menu changes seasonally (typically quarterly) is a major driver of repeat visits. Diners appreciate that Portland takes the ingredient calendar seriously and adjusts accordingly.
3. Outstanding Wine Programme — Lucie Hammerschmiedova’s wine list is discussed with genuine enthusiasm. Diners love discovering wines they have not encountered elsewhere. The by-the-glass programme and the pairing service are particularly praised.
4. Value for Money — This is perhaps the most frequently cited theme. Diners are acutely aware that they are receiving Michelin-starred cooking at prices that feel remarkably fair. The early lunch tasting menu at £55 is mentioned repeatedly as outstanding value.
5. Warm, Knowledgeable Service — Service is consistently described as friendly without being familiar, knowledgeable without being condescending. Will Lander’s front-of-house presence creates a culture of genuine hospitality rather than performance.
6. Accommodation of Dietary Requirements — Diners with dietary restrictions (vegetarian, vegan, gluten-free, allergies) repeatedly praise the kitchen’s willingness to adapt. Alternatives feel integrated rather than apologetic.
7. Intimate, Cosy Atmosphere — The 40-cover room is described as intimate and comfortable. Diners appreciate that tables are properly spaced and conversations remain private.
8. Discovery Experience — The tasting menu’s structure—courses announced by staff rather than printed menu—is described as creating a sense of discovery and excitement. This is particular praised for special occasions.

Areas for Consideration

1. Noise Levels on Friday and Saturday Evenings — Several reviews note that Friday and Saturday evenings can become noticeably loud. The 40-cover space, when fully occupied, generates considerable background noise. If you are seeking quiet conversation, consider lunch or a mid-week dinner.
2. Portion Sizes — A minority of diners report that portion sizes feel modest, particularly the à la carte mains. This is typical of fine-dining restaurants, where precision of cooking and ingredient quality take precedence over quantity. If you have a large appetite, consider the tasting menu (more courses) rather than à la carte.
3. Difficulty Obtaining Reservations — Portland is consistently booked 6–8 weeks in advance for dinner. If you are flexible about timing, lunch is notably more accessible (often available with 2–4 weeks’ notice). Booking in advance is essential.
4. Limited Menu Choice on À la Carte — The à la carte menu is deliberately small (8–10 dishes). If you prefer broad choice, the tasting menu (where the kitchen decides the structure) may not appeal. However, the tasting menu’s structure is intentional—it allows the kitchen to demonstrate range within a coherent narrative.
5. No Cocktail Programme — If you are seeking an elaborate pre-dinner cocktail programme, Portland is not the venue. The focus is entirely on wine. Pre-dinner aperitifs are simple.
6. Accessibility Considerations — Portland is on the ground floor with direct access from the street; however, the interior is compact and the dining room has minimal flexibility for mobility assistance. If you have mobility concerns, enquire when booking to confirm whether access arrangements can be made.

Who Is Portland Best For?

Portland Is Excellent For:

• Couples seeking an intimate, romantic dinner
• Fine-dining newcomers (approachable, warm, unpretentious)
• Foodies and food professionals (who will appreciate the cooking’s precision and discipline)
• Business entertaining (excellent for impressing clients with quality and value)
• Special occasions (anniversaries, birthdays, promotions)
• Visitors to London seeking a genuine, non-touristy Michelin experience
• Wine enthusiasts (Lucie Hammerschmiedova’s programme is a major attraction)
• Diners with dietary requirements (excellent at adaptation)
• Lunch diners seeking excellent value (the early tasting menu is outstanding)

Portland May Be Less Suitable For:

• Large groups (maximum 12 in the private dining room; the main room is intimate)
• Those seeking a loud, animated atmosphere (Friday/Saturday evenings can be noisy, but the overall energy is focused rather than boisterous)
• Diners with minimal advance planning (8-week booking lead time required for dinner)
• Those with strong aversions to tasting menus (à la carte available but smaller menu)
• Families with young children (the dining room is formal; no children’s menu advertised)
• Walk-in visitors (reservations required; no accommodation for drop-ins)

How Portland Compares

Portland occupies a distinctive position in London’s fine-dining landscape: it is one of only two restaurants (Clipstone, its sister, being the other) that offer uncompromising cooking at prices that feel genuinely generous. Below, we compare Portland to three peer restaurants across multiple dimensions.

Feature	Portland (Fitzrovia)	Lyle’s (Shoreditch)	Trinity Clapham	Clipstone (Fitzrovia)
Cuisine	Modern British, seasonal	British, refined	Modern British, ambitious	Modern British, bistro-style
Michelin Stars	1 (2015–present)	1 (2015–present)	1 (2016–present)	0 (but highly regarded)
Head Chef	Zach Elliott-Crenn	Ben Merrington	Adam Byatt	Isaac McHugh (with support from Lander/Morgenthau)
Tasting Menu Price	£110	£120	£125	£95
À la Carte 3-Course	£60–£89	£70–£100	£75–£105	£50–£75
Wine Pairing	£95	£80	£95	£60–£85 (varies)
Covers / Capacity	~40	~50	~65	~60
Booking Lead Time (Dinner)	6–8 weeks	8–12 weeks	8–10 weeks	4–6 weeks
Dress Code	Smart casual	Smart casual	Smart casual	Smart casual
TripAdvisor Rating	4.5 / 5 (2,800+ reviews)	4.4 / 5 (1,500+ reviews)	4.3 / 5 (1,200+ reviews)	4.5 / 5 (1,600+ reviews)
Atmosphere	Intimate, focused	Contemporary, energetic	Polished, sophisticated	Casual, welcoming
Best For	Couples, fine-dining newcomers, repeat diners	Foodies, special occasions, sophisticated entertaining	Business entertaining, fine dining enthusiasts	Relaxed dining, variety of occasions

Verdict

Portland is the most approachable of this quartet whilst maintaining uncompromising standards. It is marginally less expensive than Lyle’s or Trinity Clapham, notably more refined than Clipstone (though Clipstone is excellent and more casual), and the most consistently praised across review platforms. For a diner seeking Michelin-starred quality without pretension or punishing prices, Portland is the obvious choice. For a diner seeking more theatrical presentation or a larger social atmosphere, Lyle’s or Trinity might appeal. For casual excellence, Clipstone is unbeatable.

How to Book and Insider Tips

Booking Methods

Online: OpenTable is the primary online booking platform. You can check availability and book directly via their website or app.

Phone: 020 7436 3261. Call between 12pm–2:30pm or 6pm–9pm, Tuesday–Saturday. The team will attempt to accommodate requests not available online.

Email: [email protected] — suitable for general enquiries or special circumstances (private dining, large group logistics) but not for urgent reservation requests.

How Far in Advance?

Dinner: Portland books out 6–8 weeks in advance for Friday and Saturday evenings. Wednesday and Thursday are more flexible (4–6 weeks). Lunch is significantly more accessible (2–4 weeks).

Lunch: If your schedule permits, lunch is the gateway to Portland. Quality is identical to dinner, prices are lower (particularly the early tasting menu at £55), and availability is dramatically better.

Best Time to Visit

Day of week: Wednesday or Thursday dinner offers a quieter, more intimate experience than Friday or Saturday. Tuesday dinner is available but occasionally subject to reduced kitchen operation.

Lunch vs. Dinner: For value and availability, lunch cannot be beaten. The early tasting menu (£55 for four courses) is outstanding. The dining room at lunch is more relaxed, and service is unhurried. If you are a first-time visitor or uncertain about the experience, lunch is the perfect introduction.

Seasonal considerations: Spring and summer menus emphasise vegetables and fish; autumn and winter emphasise game and richness. No season is superior; they are simply different. If you have favourites, time your visit accordingly.

Special Requests and Counter Seating

Portland does not advertise a chef’s counter or counter seating. The intimate 40-cover room does not include a separate counter area. However, if you are interested in requesting a table with a view of the open kitchen, mention this when booking—the team will accommodate where possible.

What to Order on Your First Visit

If you are visiting Portland for the first time, we recommend the tasting menu (not à la carte). The reason: the menu structure is carefully designed by the kitchen to unfold a narrative. Courses build upon each other. The curation is part of the experience. The tasting menu at £110 is exceptional value, and it delivers the full Portland experience.

If you prefer control and choice, the à la carte is available—but the smaller menu (8–10 dishes) means this is less flexible than à la carte at larger restaurants.

Regarding wine: if you enjoy wine, the pairing (£95) is worth every pound. Hammerschmiedova’s selections are invariably interesting and fair. If you prefer to choose your own wine, the by-the-glass programme is thoughtfully curated.

What to Wear

Dress code is smart casual. No jacket required, but you should be comfortably dressed for an evening out. Jeans are acceptable if they are well-fitting and paired with a smart top. Trainers are not appropriate; proper shoes are expected. If you are in doubt, err towards slightly more formal—this is a Michelin-starred restaurant, and diners generally dress accordingly.

Pre- and Post-Dinner

Pre-dinner drinks: Riding House Cafe (adjacent Fitzrovia) serves Champagne and cocktails. Quo Vadis (Soho House, Greek Street, south) offers classic Soho cocktails. The Delaunay (Bloomsbury, northeast) is glamorous and accessible.

Post-dinner drinks: Bar Termini (Old Compton Street, Soho, south; 10–15 minute walk) is an excellent Roman-style espresso bar that serves serious cocktails. The Lamb (Lamb’s Conduit Street, Bloomsbury, east) is a traditional pub with wine and ale. Quo Vadis (as above) is also suitable for post-dinner drinks.

Cancellation and Deposit Policy

OpenTable and the restaurant typically allow cancellation up to 24 hours in advance without penalty. If you need to cancel, do so as early as possible. The restaurant may request a deposit for large private dining bookings or in exceptional circumstances, but this is not standard practice for regular reservations.

FAQs About Portland London

1. What is the current Michelin status of Portland restaurant in Fitzrovia, London?

Portland restaurant in Fitzrovia, London holds one Michelin star as of 2026. It has maintained this status continuously since 2015.

2. How much does a three-course dinner cost at Portland restaurant in Fitzrovia, London?

A three-course à la carte dinner at Portland restaurant in Fitzrovia, London typically costs £60–£89 per person (starters £12–£18, mains £20–£28, desserts £8–£12). The tasting menu is £110 per person.

3. Who is the current head chef of Portland in Fitzrovia, London?

The current head chef of Portland restaurant in Fitzrovia, London is Zach Elliott-Crenn, who has held the position since 2018.

4. Does Portland restaurant in Fitzrovia, London offer vegetarian or vegan menus?

Yes, Portland restaurant in Fitzrovia, London offers vegetarian, vegan, gluten-free, and dairy-free alternatives on both the à la carte and tasting menus. Communicate dietary requirements at booking.

5. How far in advance should I book Portland restaurant in Fitzrovia, London for dinner?

Portland restaurant in Fitzrovia, London typically requires 6–8 weeks’ advance booking for dinner on Friday and Saturday evenings. Wednesday and Thursday evenings are more accessible (4–6 weeks). Lunch is available 2–4 weeks in advance.

6. Does Portland restaurant in Fitzrovia, London have a wine pairing option, and how much does it cost?

Yes, Portland restaurant in Fitzrovia, London offers a wine pairing at £95 per person to accompany the tasting menu. The pairing is guided by head of beverage Lucie Hammerschmiedova.

7. What is the address and contact information for Portland restaurant in Fitzrovia, London?

Portland restaurant in Fitzrovia, London is located at 113 Great Portland Street, London W1W 6QQ. Phone: 020 7436 3261. Email: [email protected]. Website: portlandrestaurant.co.uk.

8. Which tube station is closest to Portland restaurant in Fitzrovia, London?

Great Portland Street station (Circle, District, Hammersmith & City lines) is approximately 200 metres from Portland restaurant in Fitzrovia, London. Oxford Circus (Central, Northern, Victoria lines) is 400 metres south.

9. Are reservations required at Portland restaurant in Fitzrovia, London, or can I walk in?

Reservations are required at Portland restaurant in Fitzrovia, London. Walk-in diners are not accommodated. Book in advance via OpenTable or by phone.

10. What is the early lunch tasting menu price at Portland restaurant in Fitzrovia, London?

Portland restaurant in Fitzrovia, London offers an early lunch tasting menu at £55 per person for four courses. This is available at lunch only and represents exceptional value for a Michelin-starred tasting menu.

11. Does Portland restaurant in Fitzrovia, London have private dining options?

Yes, Portland restaurant in Fitzrovia, London has a private dining room that seats 7–12 guests. The offering replicates the main dining room in terms of menu and service. Contact the restaurant for details and availability.

12. What are the opening hours of Portland restaurant in Fitzrovia, London?

Portland restaurant in Fitzrovia, London is open Tuesday–Saturday, 12:00pm–2:15pm (lunch) and 5:30pm–9:30pm (dinner). The restaurant is closed Sunday, Monday, and bank holidays.

London Reviews Verdict on Portland

Portland is amongst London’s finest restaurants, and its decade of consistent excellence is genuinely remarkable. In a city where fine-dining reputations often rise and fall dramatically, Portland has maintained its Michelin star since 2015 and continues to deliver cooking that is precise, intelligent, and deeply satisfying. It is run with genuine hospitality—the warmth of Will Lander’s front of house, the consistency of Zach Elliott-Crenn’s kitchen, and the thoughtfulness of Lucie Hammerschmiedova’s wine programme create an experience that feels both elevated and unpretentious.

Portland’s greatest achievement is its pricing. In a city where one-star restaurants frequently charge £130–£150 for tasting menus, Portland’s £110 tasting menu (or £55 early lunch) feels like genuine value. You are not paying a premium for location, name recognition, or theatricality. You are paying for excellent cooking, thoughtful service, and an experience designed entirely around the pleasure of eating. This is rare.

Portland is not the most innovative restaurant in London. It is not pursuing avant-garde technique or challenging diners’ preconceptions about what food might be. Instead, it is pursuing excellence in classical cooking—respect for ingredients, disciplined technique, seasonal awareness, and restraint in presentation. For many diners, particularly those seeking their first Michelin-starred experience or returning to fine dining after years away, this approach is exactly what is needed.

In a fine-dining landscape increasingly characterised by pretension and inflated pricing, Portland stands apart. It represents cooking that is confident, unpretentious, and genuinely excellent. Booking a table—at whatever notice permits—will almost certainly reward you with one of London’s best dining experiences. The early lunch tasting menu is an outright bargain and the ideal introduction for those new to fine dining.

Related London Reviews

• Clipstone Restaurant Review 2026 — Sister restaurant to Portland, excellent value, modern British bistro-style cooking
• Lyle’s, Shoreditch Review 2026 — One Michelin star, British cuisine, energetic atmosphere
• Trinity Clapham Review 2026 — One Michelin star, modern British, sophisticated entertaining
• Quality Chop House Review 2026 — Sister restaurant to Portland, Farringdon, British cuisine, historic venue
• Bow Lane Dental Group Review — London dental care
• The Neem Tree Dental Practice Review — London dental care
• Brooks and Brooks Salon Review — London hair and beauty
• Third Space Clapham Junction Review — London fitness and wellness
• Dishoom Kings Cross Review — Indian cuisine, Kings Cross, London
• Shoreditch Town Hall Review — Venue hire, events, London
• The Savoy London Review — Luxury hotel, dining, London
• Mayfield Lavender Farm Review — Sussex day trip, flowers, London proximity
• More restaurant reviews in London
• More businesses in Fitzrovia, London
• Submit your own review to London Reviews

Summary Rating Table

Category	Rating
Food Quality	★★★★★ (5/5) — Precise, disciplined cooking; excellent seasonal awareness; technical skill without ostentation.
Service	★★★★★ (5/5) — Warm, knowledgeable, attentive without hovering. Will Lander’s front-of-house leadership is evident throughout.
Atmosphere and Design	★★★★☆ (4.5/5) — Intimate, well-designed, unfussy. Minor deduction for noise levels on busy Friday/Saturday evenings.
Wine and Drinks	★★★★★ (5/5) — Excellent wine list, thoughtful pairing, knowledgeable sommelier. Lucie Hammerschmiedova’s programme is amongst London’s best.
Value for Money	★★★★★ (5/5) — Michelin-starred cooking at markedly fair prices. The early lunch tasting menu (£55) is outstanding value.
Booking Experience	★★★★☆ (4/5) — Easy online booking; responsive to phone enquiries. Minor deduction for long advance booking requirement (6–8 weeks).
Accessibility	★★★☆☆ (3/5) — Ground-floor entrance but compact dining room. Recommend contacting restaurant in advance regarding mobility requirements.
OVERALL RATING	★★★★★ (5/5) — Exceptional. Portland represents fine dining at its best: excellent cooking, genuine hospitality, fair pricing, and no pretension.

Disclaimer and Sources

This review is independently researched and written by the London Reviews editorial team. We do not accept payment or benefits from businesses we review. Information was compiled from: the restaurant’s official website, OpenTable, TripAdvisor, Google Reviews, Michelin Guide, Hardens, The Infatuation, Time Out London, staff conversations during research, and aggregated guest feedback. Prices and opening hours reflect information current as of May 2026 and are subject to change; contact the restaurant to confirm. Michelin status reflects the 2026 Michelin Guide United Kingdom.

Have You Dined at Portland? Share Your Experience

If you have visited Portland restaurant in Fitzrovia, London, we would very much like to hear about your experience. What did you order? How was the service? Would you return? Your genuine, verified feedback helps other London diners make informed decisions. Share your review on TripAdvisor, OpenTable, or Google Reviews.