Winter Garden Restaurant

The Winter Garden sits on the floor of the eight-storey atrium at the centre of The Landmark London, under a glass roof and among sixteen Canary Island palms that rise the full height of the building. It is the room the hotel was designed around: white linen and blue chairs laid out beneath the balcony galleries of the 1899 Great Central Hotel, with a grand piano at the centre of the floor and daylight falling from above all day.

Head Chef Brian Hennessy cooks a seasonal British menu here, with dishes including pan-seared Cornish turbot and roast rack of Cumbrian lamb. Breakfast runs from seven, lunch on weekdays, and dinner every evening with live piano. The gilded pavilion at one end of the floor is where the hotel serves its afternoon tea under the palms.

For a private event the appeal is the volume of the space and the light in it. The restaurant floor is open to the atrium rather than enclosed, so it reads as one grand room rather than a dining room within a hotel. Larger group bookings are handled by the restaurant reservations team; the hotel's own function rooms sit separately on the ground floor.