The story
116 at The Athenaeum operates as a contemporary British restaurant in London that keeps its kitchen tightly connected to regional producers. The team builds its menus around vegetables shipped directly from Watts Farm in Kent and Cornish waters that deliver lobster and Porthilly mussels within twenty four hours. Cobble Lane supplies the charcuterie selections, and every ingredient carries a clear geographic trace. This grounded approach to seasonal British cooking earned the venue two AA Rosettes for culinary excellence.
Situated on Piccadilly opposite Green Park, the dining room offers a quiet pause from Mayfair traffic. Large windows frame the tree line, and the space uses soft lighting alongside polished surfaces to keep the mood relaxed rather than formal. When the weather turns mild, guests shift to The Terrace, where heavy umbrellas and woven cushions create a stable outdoor environment year round. The layout encourages unhurried conversation across all seating zones.
Diners navigate between a daily changing list of modern British dishes and a structured tasting menu that highlights current harvests. Afternoon tea arrives with savoury pastries and vegan adaptations, while evening service leans into lighter preparations and cooked breakfast spreads earlier in the day. English sparkling wine from Gusbourne pairs naturally with the coastal shellfish and cured meats. The entire operation runs on ethically sourced ingredients, with used cooking oil recycled and organic waste processed through an on site aerobic digester.
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