Gridiron by COMO is a new live-fire grill, showcasing a hearty menu of in-season, ethically-sourced ingredients. Meat, native fish and beautiful vegetables are given equal attention, prepared on an open grill to create delicate smoky flavours. You can watch the flames soar in the open-front kitchen, helmed by leading British chef Richard H. Turner.

Grilling is an imperfect art that requires patience, experience and knowledge of ingredients to master. Richard has been at the vanguard of re-introducing this technique to the London restaurant scene, highlighting the importance of forgotten rare-breed animals and ethically sourced fish, which form the backbone of the Gridiron ethos. Fire-cooked specialities include wood-roasted turbot with chicken salt butter and Isle of Mull rib of beef. These are served alongside more delicate dishes, burnt leek with hazelnut aillade, crab toast with lardo, wood-roasted scallops with spicy XO sauce and red mullet with gentleman’s relish.

A cocktail list by Max and Noel Venning and wine list by renowned wine expert Fiona Beckett completes the stellar line-up of collaborators.