The UK's top chefs and restaurateurs have just declared war on the era of online domination – and one man is leading the charge from the rooftop! Bouchon Racine, a hidden gem nestled above the Three Compasses pub in Farringdon, London, has pulled off the coup of the year by being crowned Restaurant of the Year at the prestigious National Restaurant Awards. Co-owners Henry Harris and Dave Strauss are over the moon – but also slightly shell-shocked – having only hoped to crack the top 20.
In a world where social media presence is king, Bouchon Racine is daring to be different, embracing an old-school charm that's as refreshing as it is rebellious. They're not just saying no to online reservations; they're going cold turkey – plans are afoot to ditch the algorithm and book by phone only! The aim? To keep block bookings at bay and inject some much-needed humanity into the dining experience.
This award-winning gem, which burst onto the scene in 2023, has rapidly become one of London's hottest tickets. Judges raved about its unique atmosphere, hailing the upstairs dining room as a 'secret' escape that whisks diners away from the bustling capital to the backstreets of France. With its pale red walls and array of digestifs, it's a snug little spot that oozes timeless European charm.
The menu may change daily, but one thing remains constant: Bouchon Racine's commitment to classic French cuisine done the old-fashioned way. You can expect to find traditional fare like oysters, steak-frites, and pork chops alongside more adventurous offerings like calf brains and tête de veau. And don't even get us started on the signature dishes – Harris's legendary crème caramel and his mum's beloved chicken liver pâté are still flying high!
This is a restaurant built on community spirit and resourcefulness. Harris and Strauss, both veterans of the industry, launched Bouchon Racine with the help of friends and investors who were happy to lend a hand – and even donate some furniture along the way! The mismatched decor may have been born out of necessity, but it's become an integral part of this bistro's charm, reflecting a deep passion for hospitality that's all about people, not profit.