A Culinary Journey at Kitchen W8: A Michelin Star Experience

By Denis Sheehan FIH

When a trusted colleague recommends a dining experience, it’s wise to take note. Recently, I had the opportunity to catch up with an industry friend who suggested I visit Kitchen W8, a Michelin-starred establishment tucked away on Abingdon Road, just off Kensington High Street. Intrigued, I booked a lunch reservation for two, inviting Peter Avis, the former General Manager of the renowned Galvin at Windows restaurant, to join me.

Since its inception, Kitchen W8 has maintained its Michelin star, a testament to the culinary prowess of Head Chef Mark Kempson and the direction provided by proprietors Rebecca Mascarenhas and Phil Howard. As we entered the restaurant, we were greeted warmly by the front-of-house team, immediately setting a welcoming tone. The ambiance was calming, creating an intimate yet relaxed environment that felt almost homely.

After being seated, we were presented with two menus: an à la carte and a set menu. The latter offered a remarkable three courses for £49.50—a competitive price for a Michelin-starred venue. Both menus had enticing options, but I quickly decided on my starter: Carpaccio of Pepper-Crusted Venison, accompanied by spiced quince, beetroot, tardivo, and blue cheese. However, selecting my main course proved to be a more laborious process. The choices—Partridge Wellington with creamed Savoy cabbage or Fillet of Cornish Cod with winter root chutney—warranted careful consideration. After much deliberation, I opted for the cod.

The Carpaccio of Pepper-Crusted Venison arrived beautifully plated. The initial presentation set high expectations, but the taste exceeded them. The dish delivered an intense yet balanced flavor profile; the earthy notes of the venison were complemented by the crust, while the blue cheese and spiced quince added a dynamic contrast. It is often the case that visually stunning dishes fall short in flavor, but Kitchen W8 delivered on both counts.

Next came my main dish, the fillet of Cornish Cod, which was equally impressive in presentation. The cod rested alongside cavolo nero and black rice, a combination that immediately piqued my interest. As a fan of seafood, I was eager to dive in. The fish was cooked to perfection—firm yet tender, with a mild sweetness and a slight brininess that made every bite delightful. The earthy, slightly bitter cavolo nero paired harmoniously with the rich, nutty black rice, creating a well-rounded dish that showcased the cod as the star of the meal.

Dessert posed yet another delightful dilemma. The options included a Valrhona Chocolate Choux Bun with coffee cream and Madagascan vanilla ice cream, or a Yorkshire Rhubarb and Blood Orange Fool topped with candied pistachio. Peter and I decided to each order one and share, ensuring we could indulge in both.

As we awaited our desserts, we were joined by a mutual acquaintance, Maureen Mills, who is well-known in the London dining scene for her passion for lunch. The atmosphere became even more engaging as she and Peter connected instantly, sharing stories and laughter. Shortly thereafter, we were graced by the presence of Head Chef Mark Kempson and General Manager Allegra Morelli, enhancing our dining experience with their warmth and professionalism.

We took a moment to compliment Kempson on the exquisite food and Morelli on the overall dining experience, fostering a genuine conversation about our shared connections in the hospitality industry. It is these interactions that make dining out special; it’s not just about the food, but the people and stories that enrich the experience.

When the desserts finally arrived, I was eager to taste my choice. The Yorkshire Rhubarb and Blood Orange Fool was visually stunning, and the fresh, sharp flavors blended beautifully with the creaminess of the dish. The candied pistachios added a delightful crunch, enhancing the overall texture and flavor profile.

Meanwhile, Peter’s reaction to the Valrhona Chocolate Choux Bun spoke volumes; it was a chocolate lover’s dream. I managed to snag a spoonful, and it was decadent—an indulgent end to our meal.

As we prepared to leave, I turned to Peter and asked for his overall impression of the experience. His simple reply, “When are we coming back?” encapsulated our sentiments perfectly.

In conclusion, Kitchen W8 stands out as a remarkable dining destination that lives up to its Michelin star. From the warm and inviting atmosphere to the expertly crafted dishes, every element contributes to an unforgettable culinary experience. For those interested in seeing the dishes in all their glory, I highly recommend visiting the Kitchen W8 website to view professional photographs that capture the essence of this exceptional restaurant.