Last Updated on April 30, 2025
Filmstar Luxury and a ‘better than Sunday Roast’ Beef Wellington
4.8 out of 5.0 starsCraving a taste of classic British fare? Timeless favourites such as the Sunday Roast, fish and chips, jellied eels, and scones with jam and clotted cream all make a strong case. But when it comes to show-stopping drama on the plate, few dishes rival the Beef Wellington. Perhaps that’s why this culinary centrepiece holds pride of place on the menus of some of London’s most prestigious hotels. The superbly luxurious 5-star Peninsula London even has a ‘Beef Wellington Experience’ which you can enjoy at lunchtime from Friday through to Sunday. So, rather than indulge in their Sunday Roast when we were invited to review, my companion and I conspired to order The Peninsula London’s Beef Wellington Experience for two.
A classic dish made from beef tenderloin coated with pâté and mushroom duxelles, then wrapped in puff pastry and baked, it’s a splendid treat. It’s believed to be named after Arthur Wellesley, the 1st Duke of Wellington, who defeated Napoleon at Waterloo in 1815. There are no documented recipes linking him to the dish from that time, but theories suggest it was named in his honour either because the finished dish resembled a military boot or because it suited his English tastes. Some culinary historians believe Beef Wellington is a British adaptation of the French dish filet de bœuf en croûte – perhaps a valid appropriation?
It is, of course, particularly germane for the Peninsula London, as the Wellington Arch, an iconic tribute to the Duke of Wellington, is just a stone’s throw from the hotel, as is his home, Apsley House. The arch is topped by a giant equestrian statue of the Iron Duke, created by Matthew Cotes Wyatt in 1846. I’m sure he’d approve of the spectacular Beef Wellington served here.
The Wellington Menu, for two diners offers a choice of two starters, the star of the show, Beef Wellington, served at the table and then chocolate delight for dessert. There are recommended wine pairings offered by the glass. It’s a dish that is cooked freshly to order and so if you know you want to try for yourself, it’s worth booking in advance as it takes 45 minutes to prepare to medium-rare (the chef’s recommendation.
First to arrive at the table was a basket of breads, including a deliciously crispy piano bread laced with parmesan and slices of sourdough. Of course we shouldn’t have indulged – and of course we did!
We tried both of the starters on offer as part of the Wellington Menu at the Peninsula. My companion’s salt-baked beetroot with ‘vegan goat’s cheese’ and rosemary was delicious. The coconut-based ‘goat’s cheese’ was remarkably convincing and contrasted well with the earthy heritage beets. We learnt that the hotel does have a vegan Wellington on offer too (with mixed vegetables, potatoes and peas) – and this dish is provided as the starter for that menu.
Meanwhile, my dish of Cornish crab with Bramley apple and herb cream was delicate, carefully balanced and refreshingly light. The tiny cubes of apple helped cut through the cream sauce, while the white meat crab was fresh and piquant.
Both excellent options to start the meal, we appreciated the lighter options when our Beef Wellington arrived. We paired our starters with a glass each of the delicious 2013 Chablis 1er Cru Domaine Etienne Defaix Burgundy, which comes from one of the oldest estates in Chablis. With complex biscuity flavours and soft richness, my companion, who doesn’t drink red wine, also enjoyed this with the Beef Wellington
Brought to the table in all its glory by an immaculately suited (the uniforms are designed by Jenny Packham) and white gloved waiter, the Peninsula Beef Wellington really was a show-stopper. Crispy, beautifully glazed puff pastry, beautifully embellished and a gravy boat brimming with truffle jus, together with whole black truffles to be shaved on top, all neatly laid out on a serving trolley.
As she cut through the Wellington, our waiter explained that the 350g beef fillet is 14-day-old dry-aged meat from Herefordshire. It’s wrapped in a chicken mousse rather than the traditional spinach and crepe. It’s served with carrot puree and artichoke hearts and laced with the rich, truffle jus (a red wine jus infused with truffles).
We didn’t expect anything other than perfection, and we were not disappointed, with the tender and melting beef on point and the delicate chicken mousse providing an excellent foil for the buttery, crisp pastry.
On top, freshly shaved black truffle was a total indulgence, but so delicious we couldn’t refuse.
I loved the recommended red wine pairing of 2016 Chateau de Fonbel, St Emilion Grand Cru Bordeaux at £22 a glass or £95 a bottle. Perfectly aged, it was a rich, fruity mouthful with a long finish.
For me, the set dessert of Chocolate Delight was a delight. A concoction of chocolate ice cream, whipped ganache, chocolate tonka cream and sponge, all as light as a feather and the perfect way to end the meal.
My companion has a chocolate intolerance and was kindly offered the Pear Sable dessert from the main menu, with pear, caramel and ice cream.
Then, the perfect coffee with some dainty petits fours served on the cutest Peninsula china bear rounded off our lunch.
This is clearly a special occasion venue, with polished marble floors and pillars, Venetian glass lighting and wonderful views out to the park from the floor-to-ceiling windows. Although the hotel only opened in September 2023, there’s a feeling of times past elegance about the place, with a pianist tickling the ivories of a grand piano and with staff in uniforms that are truly charming.
Wander out into the rear courtyard when you’ve finished your meal to take a look at the stunning cars parked up – some belong to guests and others are part of the hotel offering. This is definitely somewhere to indulge your inner film star, wear your Jimmy Choos and channel Grace Kelly. And, of course, you can enjoy a luxurious Beef Wellington at leisure.
The Beef Wellington experience at The Peninsula, London costs £85 per person for three courses, including the Beef Wellington and is served in the Lobby Restaurant
The Peninsula,
1 Grosvenor Place
London SW1X 7HJ
Phone: 020 3959 2888
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