Keeper's House

1/3
Neil Setchfield
2/3
Neil Setchfield
3/3
Neil Setchfield
Piccadilly
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Glowing above a side door of Burlington House, a green neon sign flickers ‘Keep me safe’. Tracey Emin’s artwork lights the way to the home of the Academy’s ‘keeper’, the nineteenth-century townhouse features artworks by Academicians, as well as a bar, lounge garden, and basement restaurant. 

Downstairs, the dining room is decked out with felty walls coloured pool-table green. The lighting is low and the white blanquettes plush, giving it a cosy feel at first. But there’s a reason why many of the well-to-do women don’t deign to remove their fur accessories. It’s chilly thanks to vents on the floor blasting out cold air. The gallery, not the restaurant, controls them.  

The latest in Peyton & Byrne’s collection of art gallery eateries, the menu features an array of seasonal ingredients such as rowan berries or rosehips. Cooking here is precise, with all the meat and fish we tried (scallops, sweetbreads, hare) handled beautifully. The odd element jarred though, such as the lemon charcoal on a dish of scallops with celeriac purée – it was so incinerated it could have been made from pretty much anything. 

For a touch of glamour in an art institution, it makes an enjoyable visit with attentive staff and interesting dishes and wines. Just wrap up warm.

 

NB chef Ollie Couillaud took over the kitchen early in 2014. Expect the cooking to change, and possibly improve.

 

 

 

Venue name: Keeper's House
Contact:
Address: Royal Academy of Arts
Burlington House, Piccadilly
London
W1J 0BD
Opening hours: Open (to the public) 4-11.30pm Mon-Thur; 4pm-midnight Fri, Sat, 4-6pm Sun. Friends of the RA are allowed in earlier in the day.
Transport: Tube: Green Park or Piccadilly Circus
Price: Around £95 for two with drinks and service
LiveReviews|1
2 people listening
Adam Moliver

Set in the basement of the RA , the too small bar does interesting and well-made cocktails The food is modern and almost good, My view is biased by - starter of octopus ( well done tender just right ) with beans - ( a bit hard) Lamb , described as medium rare which was rare, a bit too fatty- even if the fat was nice and just a a bit small. Brown bread mousse was clever - not nice but clever. As starter is would have worded .It was less sweet than the octopus . If dessert is not sweet then warn the customer . Decent wine list and my companion praised the fish