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Just as Temple is right in the centre of London, so the restaurant named 12 Temple Place at Swissotel The Howard is at the centre of the exciting emergence of high quality cuisine at restaurants based in hotels. In the case the focus is on fine British ingredients and tempting selections from these fair isles are in evidence all across the menu.

The starters on the menu had all clearly been crafted by a chef with an experienced and delicate touch. To give an example, soft chargrilled scallops were imaginatively accompanied by crispy and appetising deep fried Stornoway black pudding. With every week comes a new special starter and on this occasion it was an excellent ‘taste’ of pheasant egg: in actual fact there was more than one egg (a real highlight being the rich and runny fried one) and the accompanying Madeira sauce was tangy and lively.

More delights are on offer among the mains in this elegant eaterie. For fish devotees it is well worth trying the trio of salmon. It comes poached, roasted and smoked – all three options are cooked such that the flesh falls neatly apart with a twist of a fork and the drizzling of horseradish foam is as tasty as it is imaginative. Meanwhile, anyone who likes a red meat should go straight for the roast Buccleugh fillet: so tender that it slips down with wonderful ease and given a nice kick by the accompanying shallot purée.

Another treat on the same dish is a superb oxtail and bone marrow pie which offers a nicely contrasting consistency to the fillet and a homemade taste which would make a pieshop owner proud.

Even if you’re feeling nicely full by this point you will find it extremely difficult to pass up dessert. Temple Place Restaurant’s signature dish is the rhubarb and custard champagne. The custard is wrapped in the freshest rhubarb and the sauce is a rhubarb champagne. The overall effect is something to savour.

If your body is a temple when it comes to consuming fine food, make sure you consider Temple Place Restaurant.

Reviewed by Arthur Browne


Description:
The cuisine is Modern British and concentrates on using only local ingredients. Aberdeen born Brian Spark heads up the restaurant as Executive Chef and focuses on combining traditional British recipes with modern innovations. Dishes will change seasonally. “I want to keep dishes as natural and local as possible to stay in the concept of modern British cuisine”, says Brian Spark.

The restaurant has the capacity to seat 40 persons inside and another 40 outside in the Garden Courtyard where guests can enjoy al-fresco dining surrounded by waterfalls and plant life.

Temple Bar is a traditional venue to enjoy business or casual conversation complimented by a glass of aged whisky. Enjoy the grandeur and splendour of the past.

When everything else changes with time, Temple Bar takes a step back to appreciate the English heritage. Weather permitting, Temple Bar opens up onto the Temple Garden where you can enjoy a drink or dinner in the sun surrounded by waterfalls and exotic plants. (Updated 16/06/2010)

Customer Reviews for 12 Temple Place Restaurant & Temple Bar

“Jaan is located very near Covent Garden and the City. Since I work near the area, I went with some colleagues to tryout this restaurant and we were all very impressed. Jaan has an a la carte menu but since we didn’t have much time we decided to go for the business set menu which costs £22 for 3 courses. The food was beautifully presented and it was absolutely delicious. The restaurant also overlooks a garden courtyard where alfresco dinning is available during fine weather. It is definitely a place where I will be going back.”
Rating: — Lucy Adams, London (16 May 2006)

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