Head Chef Andrew Evans has just (re)opened Hatchetts. Originally known as Hatchett’s Hotel and White Horse Cellar on Piccadilly, the establishment honoured the new House of Hanover and its white horse Royal emblem. The cellar bar beneath the hotel was a travellers’ waiting room whilst en route to the south coast and West Country and has been referenced by both Dickens and Edward Mogg as a noteworthy social melting pot. Evans, having spent the last 20 years working alongside some of the UK’s greatest chefs such as Gordon Ramsay, Mark Hix, Marcus Wareing and Angela Hartnett, pays homage to the great history of Hatchetts through his British menu, combining classic and modern techniques. More recently, Hatchetts was the epitome of sixties and seventies cool, attracting the likes of The Rolling Stones, Shirley Bassey and The Beatles to its cellar bar and restaurant.

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The interior of Hatchetts brings together all the different elements of its varied history mixed and timeless glamour. The space is divided into a bright upstairs bar area clad with classic marble and wood panelling with Eames-style furniture, whilst downstairs the sophisticated dining room in true Hatchetts form. The restaurant dining area is lit by Art Deco domed ceilings and wall lights, contrasted with exposed brickwork, distressed concrete flooring and original features.

5 White Horse Street, London, W1J 7LQ

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