Jason Atherton is a well-known and well trained chef alongside famous chefs like Stephen Terry, Ferran Adrià and Marco Pierre White, with many awards won over the last six years to declare his talent. His background from restaurants like the Verre by Gordon Ramsay and the Glasshouse restaurants in Dubai and the Maze restaurant in London provided him with the needed experience to launch his own restaurant. Opened in April 2011, Pollen Street Social was an instant hit.

Stylish, British, laconic, yet totally modern, Pollen Street Social’s decoration sets the scene for a delightful meal. Although the dining room can be noisy, after all it is a hyped restaurant in central London, the dishes served will keep you too busy to notice. The impeccable, pleasant service, along with the reasonable prices will make you come back for several times, to one of the most interesting restaurants in London.

”Pollen Street Social allowed me to create exactly the sort of restaurant that I would love to eat, drink and socialize in,” said Jason Atherton.

And his restaurant is not far from his goal. The fine, sophisticated creations, delicious to the last bite, along with the unpretentious ambience classify Atherton’s restaurant as a contemporary bistro. One can pop in for a cocktail at the bar, a full meal or dinner or just to have a dessert at the dessert bar.

Head Chef Jason Atherton chooses locally but he thinks globally, which is an aftereffect of his training in different restaurants all over the world. That is how the English produces such as a light and tender pressed ham hock served together with squid, coco bean, discreet piccalilli gel and wild watercress. One of the most astonishing dishes is the Yorkshire partridge served pink and juicy along with plum jam, three different kinds of carrots and topped with a savoury Bolognese-like sauce of minced meat. The smooth, delicious and surprisingly salty mashed potatoes as well as the the airy bread crumble purée worked well with the ingredients and balanced the dish.

If one wants one can be transfered to the dessert bar before the last part of the meal is served. From there you can peek into the kitchen through the large glass door and watch the chefs plating their dishes. As soon as seated at the bar one is served a welcoming lime sorbet, to wash off the taste buds, a pre-dessert and the main dessert. In our case the white chocolate parfait, passion fruit sorbet and the lychee soup finished with vanilla seeds enthused us.

Images courtesy of Pollen Street Social

Written by Lazaros