Lamberts Restaurant

Lamberts Restaurant

Lamberts Restaurant | Modern, casual restaurant serving seasonal British food

Lamberts is a modern, casual restaurant serving seasonal British food in a relaxed and welcoming environment.

Using small, local family suppliers who are steadfast in their sustainable approach means we are able to put food on your plate that is honest, ethical, and most importantly, delicious.

Reviews and related sites

Lamberts - London Restaurant Reviews | Hardens

Review analysis
food   drinks  

Lamberts is a modern British seasonal restaurant, offering excellent food and wine in relaxed and friendly surroundings.

We love food and believe a restaurant should reflect all that is good about eating and drinking.

We are passionate about ethical produce and maintaining the countryside: We use local suppliers, many of them small family firms, and endeavour to use only the finest, often organic, seasonal ingredients.

Our seasonal menu changes regularly.

Old favourites sit side by side with modern interpretations of classic dishes – all complimented by a balanced wine list featuring some exciting bottles at sensible prices.

Gurkhas Diner, The Boulevard Balham High Road. Online Booking ...

Rick's Cafe, Mitcham Road, London | Restaurants/Modern European ...

Lamberts - London Restaurant Reviews | Hardens

Review analysis

First time back here in 4-5 years and it wa... "First time back here in 4-5 years and it was absolutely as good as ever.

On this occasion we were with our 5 and 3 year olds, both were treated as being very special and were well looked after.

Service was good although I did receive the wrong beer as a starter (not a major problem as this was very nice!)

and our waiter seemed constantly a bit flustered despite the restaurant only being around 50% full.

Overall, Lamberts remains a top notch local restaurant and it really is deserving of an ever widening reputation.

Diamond in the rough | The Independent

Review analysis
food   menu   drinks   value   desserts   ambience  

The paradigm for London restaurants that punch above their weight is Chez Bruce, the wildly successful Wandsworth eaterie named the other day (in Hardens Restaurant Guide 2008) as the London foodies' No 1 favourite place to chow down for over 45 a head.

Established by Bruce Poole on the site of Harveys a now-legendary venue, where both Marco Pierre White and Gordon Ramsay cut their haute cuisine fangs in the early Nineties its name is uttered with trembly respect by Claphamites and Stockwell-dwellers who can only dream of having such a classy joint as a neighbour.

Tim's daube of White Park beef, smoked bacon, baby onions and mushrooms simply whacked you with flavour.

Over a very superior lemon posset pie, a plate of Neal's Yard cheeses (notably the Strathdon Blue) and final glasses of Muscat and white Bel-Air Bordeaux, we agreed that Lamberts was a discovery, a diamond in the rough, a pilot-light of classy cooking in the wastes of Balham High Road, and that Chez Bruce does indeed have a south London rival snapping at its heels.

How enraging to find that one's newest discovery has been well and truly discovered ... Around 110 for two people, including wine The food here is predictably hearty: beef goulash and potato pancakes, pierogi, blinis with smoked salmon and caviar and platters of herrings, washed down with great Polish beers.

Lamberts | Restaurants in Balham, London

Review analysis

The words ‘local’ and ‘seasonal’ are bandied around a great deal these days, but Lamberts puts its menu where its mouth is.

This swish Balham restaurant changes its line-up every month, showcasing the best regional British produce at that precise moment in time.

Our ingredient-led meal kicked off with a light and airy cheese puff (gougère), made with goat’s cheese from a small Somerset producer, to accompany a soup of short-season wild garlic and goat’s milk foam.

Equally memorable was the wood-pigeon wellington (eating from the wild is a big deal here), which saw an unapologetically gamey and full-flavoured slice of meat wrapped in a sublime buttery pastry and served with a rich purée of burnt onion.

Ales and ciders are British too – only the excellent and sensibly priced wine list (kicking off with English sparkling wine) roams further afield.