Last Updated on October 25, 2026
Celebrating Beef Wellington Month at Gordon Ramsay’s Bread Street Kitchen
4.8 out of 5.0 starsWe visited Bread Street Kitchen and Bar, Bishopsgate, a Gordon Ramsay restaurant, to review the Beef Wellington experience during Gordon’s Beef Wellington month. As Beef Wellington is a famous signature dish of Gordon Ramsay, we were eagerly anticipating an outstanding example of this hearty dish.
Bread Street Kitchen and Bar is located on the fifty-ninth floor at 22 Bishopsgate, in the City of London, a stone’s throw from Liverpool Street station. After the security check, a quick lift takes you to the entrance to Bread Street Kitchen and Bar. The bar is at the entrance to the restaurant, with comfortable seating arranged around tables by the window, ideal for enjoying a drink whilst admiring the view.
The restaurant is cavernous, with a high ceiling and the industrial-style décor that is popular today. Large lights with orange filaments cascade down in bunches, creating a cool atmosphere. There are a lot of covers in this large restaurant, with clever partitions, such as waiter stations and chef areas, breaking it down into smaller, more intimate spaces. The prized tables are those by the floor-to-ceiling windows with the best view.
On a clear day, the far-reaching views over the city are spectacular; we were fortunate to be seated by a window looking out over the River Thames and Tower Bridge.
There is a set menu and an à la carte menu, with the option of a beef Wellington. We chose the three-course beef Wellington experience, with a choice of one starter, a beef Wellington and one dessert to share. Having perused the menu before our visit, I knew that the star component, the beef Wellington, would take fifty-five minutes to cook.
We started with a glass of champagne, Palmer La Réserve, a fruity and buttery champagne, whilst we soaked in the fabulous view. There is an extensive menu of wine available by the glass, far more than the few options available as a rule of thumb in many restaurants.
The starter section of the beef Wellington experience offers a choice of one of three dishes. As we were reviewing the menu, we were happy when our friendly waiter produced both of those we were struggling to agree upon.
First we sampled the Stonebass crudo, a dish of raw stonebass chunks with pickled chilli and aji Amarillo dressing, topped with small slices of grapes. The fish was soft; the sauce was citrusy with an afterkick from the chilli. It was a bit tricky to share as the juice was thin.
Next was the roasted butternut squash, with tofu cream, pomegranate molasses and sobacha. This was a vibrant, colourful plate of food. The small stacks of thinly sliced squash were soft and delicious; the sauce was creamy and moreish. When asked, our waiter clarified that the sauce contained chickpeas.
We ordered a carafe of Tempranillo/Merlot, Ars in Vitro Tandem to accompany our main course. It was a full-bodied, fruity and smooth wine.
The Beef Wellington came beautifully presented in a dish; cut into thick slices ready to eat, with the ends chopped off. A small portion of mashed potato sat beside a well of garlic butter. A larger pot of mashed potato, a jug of bone marrow gravy and a salad completed the dish. We had opted for a salad rather than the alternative side dish of Brussels sprouts.
The pastry was golden brown and crispy; the mushroom duxelle encasing the beef was thick and savoury. The beef was pink, tender and meltingly soft; the slices were very generous. The gravy was rich and full of flavour, the mashed potato smooth and creamy. It was an outstanding Beef Wellington and well worth the wait. The garden salad was an odd accompaniment; I would question whether the sprouts would have worked either. Maybe a root vegetable or cabbage would be better.
After such a generous, hearty main course, we needed a break before squeezing in the sweet finale.
Having plumped for the Amalfi lemon cheesecake, we were pleasantly surprised when our waiter also brought sticky toffee pudding for us to sample.
The lemon dessert featured a lifelike lemon with a basil leaf. It seemed a shame to break into this dish. The wafer-thin shell contained a smooth lemony cheesy interior with a blood orange compote, resting on a small square of biscuit base. A tangy citrus jus added another depth of flavour. It was a heavenly dessert.
The Sticky toffee pudding came in a dish topped with a quenelle of Baileys ice cream. The sponge was light and moist; the sauce had just the right amount of sweetness without being too sickly.
For a standout Beef Wellington, it is hard to top Gordon Ramsay’s version available in many of the restaurants in his group. For the ultimate meal, why not book the Beef Wellington experience? The cost is £115.00 per person.
The restaurant at Bread Street Kitchen and Bar Bishopsgate is not suitable for a quiet, intimate meal. It is perfect for business lunches and groups of diners or for celebrating a special occasion.
The two other Gordon Ramsay restaurants, Lucky Cat, an Asian-inspired restaurant, and Restaurant Gordon Ramsay High, fine dining with a chef’s table, are on the floor above.
If you are keen to learn how to make a Beef Wellington, the Gordon Ramsay way, visit our feature on Gordon Ramsay Masterclass Beef Wellington.
Or, just book a table at Bread Street Kitchen & Bar Bishopsgate and let someone else do all the work!
Floor 59,
22 Bishopsgate
City of London EC2N 4AJ
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