Sweetings Restaurant's Former Website

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For a number of years this was the website for the Sweetings Restaurant .
Content is from the site's 2014 archived pages and Yelp reviews.

Open from Monday to Friday for lunch only, Sweetings has been a busy City institution for well over 100 years, standing as a constant in its Grade II listed building on Queen Victoria Street while skyscrapers, stock markets and bombs have varyingly risen and fallen around it. It serves fried, grilled or poached fish of many kinds, along with a small selection of traditional starters and desserts. In all its time, Sweetings has been owned by only six different groups of people, the most recent taking over in 2001.

The current website for Sweetings Restaurant is found at: www.sweetingsrestaurant.co.uk/

39 Queen Victoria Street
London EC4N 4SF
United Kingdom
Tel: 020 7 248 3062

 

My rave: I have been eating at Sweetings for at least a decade. I always stop by for at least two or three lunches when I am visiting London. And the advice of arriving early to avoid the queues still holds true. Do try their black velvet,  a wonderful combination of champagne and draft Guinness. Do try the Mackerel Pate what a great starter followed by Dover Sole, Grilled and off the Bone with Mashed Potatoes and Peas,. I have always found them to be  absolutely superb. Also try a dozen Mersea native oysters to start. Believe me, natives are the BEST and well worth the extravagance.

In the States I work for an e commerce site that sells restaurant, office and janitorial supplies. Consequently I always check out the paper products such as tissues and paper towels in the rest rooms and take a glance at the trash liner bags. My friends always laugh at me when I come out of the rest room and make my assessment of the quality of the paper towel dispenser or the thickness of the trash bags. Although the company I work for, CleanItSupply do ship orders internationally, I suspect that Sweetings orders its restaurant and janitorial supplies locally. Most of our wholesale and retail clients are based in the US. My opinion of the janitorial supplies at the restaurant were ok, but their fish is superb.

 

 

Circa 2014

Sweetings Restaurant first opened in 1889 and has carried out serving lunch ever since.  Sweetings prides itself on offering a wide variety of sustainable fish, from wild fresh Scottish Salmon, usually the first fish of the season, to the native oysters from West Mersea on the Essex coast.

Daily fish is selected with care by Barfoot Ltd.

Opening hours are from 11.30am to 3.00pm,  Monday to Friday. No reservations taken.

The venue is  available to hire for private functions in the evenings and during the weekend. It is also used as a TV and movie location.

 

Menu

 

 

Venue Hire

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YELP REVIEWS

 

 

Vanessa K.
East Bay, CA

5.0 star rating

10/24/2014
We loved this place!!! It is such a hidden gem! It's totally a locals place as we were the only tourists in the place. There were a lot of business men who had lunch here. You can only dine during the lunch hours and only Monday through Friday. We grabbed lunch after St. Paul's Cathedral. 

The set up is actually quite quaint. There are "bars" or tables set in the dining area, each bar is manned by a waiter/waitress who takes your order and serves you. They stay behind the bar area so they are accessible if you need anything. The menu is very simple, you select the fish you want and how you want it prepared. We opted for the Haddock and fried, as we wanted "fish and chips." One portion is enough to share between two, assuming you order an appetizer or two, and a side dish. We also ordered chips which was enough for two people. The haddock was super fresh and cooked perfectly. It was not rubbery and was really juicy. My only complaint was that the fish itself could have been seasoned more, but perhaps they were looking to display freshness. The fish also is served with skin, which is okay as I'm used to eating fish that way. So Americans, be forewarned! The tartar sauce is also homemade and delicious.

In addition to the fried haddock and chips, we ordered the lobster bisque. The bisque was more like a broth than a chowder, which is actually my preference. The bisque was nice and robust and had a lot of umami flavor. There were pieces of lobster in the bisque.

There was also a special appetizer for the day, fried monk fish cheeks. Did you know that the cheeks of the fish is the best part of the fish?  I don't think a lot of people know this. If you're Chinese like me, and grew up eating a fish whole, you learned that everyone fights for the cheek. Think, there's only two cheeks per fish. The monk fish cheeks were breaded and fried. The cheeks were WHOLE piece, they were not diced and then fried, but fried whole. It was very good. 

Sweetings is not your usual place for fish and chips. it was very good and a different experience. I recommend to anyone in the area especially  if you're from the States. It is definitely unique.

+++

Darren N.
Zionsville, IN

3.0 star rating

7/23/2016
Nice non-touristy place for lunch. Portions were quite small, but nice atmosphere.

+++

Amber L.
Stanford, CA

4.0 star rating

2/4/2015
Very delicious steak sandwich.  A combination of flavors that really offset nicely.  Very informal place but really nice.

+++

Roup P.
Newport Beach, CA

4.0 star rating

1/19/2014
Very good but VERY pricey!  The service was also great. The ambiance is a bit stale and formal. 
There's other fish and chips in London that are just as good for a lot less money.

+++

Dave G.
Fullerton, CA

5.0 star rating

9/1/2013
Sweetings has been open since 1889 which is as old school as you can get.  They've been serving basically the same menu for close to 125 years.   While waiting for our table, standing at the bar for an afternoon beer in a pewter mug, I spied an old menu on the wall in a frame.  Sure enough it was almost the same as their current menu.  You won't find anything fancy here.  Just great quality fish, prepared simply well.  And it's only open 3 and a half hours a day Monday through Friday (11:30 to 3pm).  I took a yelper's advice and showed up right at 11:30 am to avoid a queue.  I'm thinking the having a beer first is part of the tradition as we were still taken to the bar for about 15 minutes until our table was ready.

We started off with a crab bisque and a lobster bisque soup.  I only took one photo since they looked exactly the same.  However doing a side by side taste test, they were totally different.  I loved both of them.  The Lobster bisque had a much bolder wine flavor to it.  Neither was very creamy and was more of a tomato broth.  I'm guessing they use rice starch rather than cream to thicken up the bisque.  I prefered the crab bisque just a little bit more than the Lobster, but my brother enjoyed the Lobster more.  At only £5.50 each, if you don't mind sharing soup, I would get both and do your own tasting.

Next up was an excellent appetizer of Scallops & Bacon.  I could have eaten this all day.  Perfectly buttery lightly seared scallops wrapped in bacon served on a large scallop shell.  It's a tried and true formula for sure and it works every time.

The daily special appetizer was not so excellent however.  Crab cakes served with a very spicy Thai chili dipping sauce.  Considering how simple the main menu is, a Thai flavor seemed a little out of place for the restaurant to me.  But really the problem was that the crab cakes were just way too much breading, way too little crab.

For the main courses we shared the Dover Sole, the Halibut, Scampi, and the Chef's Fish Pie.  The price ranges are all over the place with these dishes.  The Fish pie was the most reasonable at £13.50 and the Dover Sole the other extreme of the menu at £31.  The fish pie is the best I've had.  Huge chunks of Salmon, Halibut, and a few other white fishes all baked in a rich tasty cream sauce, topped with mashed potatoes and browned.  If I worked nearby, this would be my lunch dish for sure.  

Since London is only 76 miles from Dover, I felt I had to try the Dover Sole.  Sucker?  Maybe.  But at least I'm pretty sure I'm getting the real thing.  The porterhouse of fish it's always called.  All fish here can be either fried, grilled, or poached.  It's best to ask your waiter, which preparation works best with what fish.  He recommended poached with a side of hollandaise sauce.  By request, your waiter will debone the fish for you, so while it doesn't really make for a nice presentation, I knew he would do a better job than we would.  Don't expect any seasoning in this preparation, but after I just added a pinch of table salt along with a little bit of hollandaise in each bite, it was heavenly.  That said, I'm not sure I wouldn't have also enjoyed any of their other more reasonably priced fish served the same way.

We had the Halibut fried.  I learned on my last trip to England that it's common for the British to leave the skin on their fish when doing fish and chips.  Us Americans, look at this as kind of crazy, but it's your dish.  Having tried it on the last visit, I'm not a fan of the skin on.  It doesn't get crunchy, but just seems like slimy fish skin in between the batter and the fish.  That said, I totally forgot to ask for it without here.  Actually didn't think I'd have to in such a fine restaurant.  But let's just chuck this up to "Lost in Translation".  It was a shame because this was a huge piece of fine Halibut, but as we flaked it away from the skin, we lost most of the tasty breading.  The fried scampi were perfect however and would also be something to be ordered on a regular basis here if you are a local.  They were huge and a great excuse to dip in their tartare sauce.  No meal would be complete without some chips.  I'm guessing that Sweetings double fries them.  They had a nice crispness about them, but weren't overdone. 

I can see why the other reviews here are 3 and 4 stars.  It's somewhere between 4 and 5 stars for me.  But since Sweetings has been open for business since the reign of Queen Victoria, I'll give them the benefit of the doubt and round it up to 5 stars.

 

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More Background on Sweetings Restaurant

In the vibrant heart of the City of London stands a living piece of gastronomic history: Sweetings Restaurant. For more than 130 years, Sweetings has quietly cultivated a reputation as one of London’s most iconic, enduring destinations for lovers of traditional British seafood, eschewing culinary trends in favor of time-honored excellence. Open only for lunch on weekdays, with a singular focus on fresh fish and shellfish, Sweetings remains not just a restaurant but a cultural touchstone—a microcosm of London’s mercantile and social history.

A Storied Origin

Sweetings traces its roots to 1830, when John S. Sweeting began selling fish and oysters from premises elsewhere in London. The Queen Victoria Street location, which opened in 1889, marks the definitive establishment of Sweetings as a lunch-only seafood restaurant. Surviving the 20th century’s wars, the economic tribulations of the Great Depression, and the radical modernization of the Square Mile, Sweetings has maintained an unbroken operation spanning the reigns of multiple monarchs.

Remarkably, the business has seen fewer than a handful of owners since its inception. In the early years of the 21st century, the establishment was owned by Barfoot Ltd., a family-run company deeply knowledgeable in seafood sourcing, ensuring the menu’s legendary consistency and quality. This stability in ownership has allowed Sweetings to maintain its core traditions, making it an exemplar of culinary continuity in a relentlessly changing city.

Location, Look, and Atmosphere

Sweetings’ home is an architectural gem, occupying the ground floor of the Grade II listed Albert Buildings on Queen Victoria Street, just a short walk from landmarks such as St. Paul’s Cathedral and the Bank of England. Its “flatiron” shape and ornate Victorian details have been preserved for generations. Original wood paneling, marble counters, classic tiling, and etched glass lend Sweetings an atmosphere untouched by modern restaurant trends.

Inside, diners perch at long, white marble-topped counters—a format designed for swift service and convivial interaction. Unlike many restaurants, Sweetings does not accept reservations. Guests queue at the door, often before noon, to ensure a seat. Waitstaff, some of whom have worked at Sweetings for decades, preside over their sections with a mixture of professionalism and playful banter. This unique format not only enables efficient lunch service for London’s bustling financial district but fosters camaraderie among regulars and newcomers alike.

Culinary Focus: Simplicity and Quality

Sweetings’ menu is both its crown and shield. Eschewing complexity, the offerings are a homage to British seafood at its purest. Diners choose from an array of freshly prepared fish—always marked by what’s best that day—prepared to order: fried, grilled, or poached.

Signature items have remained largely unchanged for generations:

• Native Oysters: Sourced from West Mersea, a name long synonymous with the finest oysters in England.

• Dover Sole: Available grilled, poached, or fried; often deboned expertly at tableside by the waiter.

• Smoked Haddock: Often served with a poached egg, and famed for its delicate flake and briny flavor.

• Fish Pie: A robust, comforting classic with salmon, cod, and haddock beneath a cloud of golden mashed potato.

• Scallops and Bacon: A perennial favorite, seared tender and served on the shell with just a hint of seasoning.

• Bisque Soups: Crab and lobster bisques prepared with an emphasis on clean, natural seafood flavor; rich yet surprisingly light.

Side orders—such as chips, mashed potatoes, or buttered peas—complete the meal, alongside an understated selection of traditional British desserts. A signature drink, the Black Velvet (a blend of Guinness and champagne), is both a nod to history and a ritual among the regulars.

Service Model: Tradition over Trend

Sweetings is famously open only for lunch, from 11:30 am to 3:00 pm, Monday to Friday. This tradition reflects its historical clientele: bankers, brokers, and workers from the nearby law courts and city institutions. The lack of evening hours, combined with the walk-in-only policy, helps foster a feeling of exclusivity and keeps the experience rooted in its original purpose—a restorative, social midday meal for busy Londoners.

Evenings and weekends, however, see the restaurant available for private hire and special functions, offering a rare opportunity to enjoy its ambiance outside the usual strictures of City life. The venue’s distinctive décor and authenticity have also made it a favorite setting for film and television productions seeking a genuine Victorian or Edwardian setting.

Critical Acclaim and Accolades

Sweetings enjoys a cult following rather than a suite of accolades. Its resistance to trends and its refusal to bow to "fine dining" conventions have won it press and media attention as an embodiment of London’s culinary heritage. It has been featured in international newspapers, travel books, and has received glowing reviews for its authenticity and the unwavering freshness of its seafood.

Critical opinions sometimes note the relatively high prices, especially for premium fish like Dover sole. Others find the atmosphere old-fashioned—"stale" even, compared to more modern establishments. Yet, these so-called drawbacks are precisely what endear Sweetings to its loyal clientele: they value its historicity, simplicity, and utter lack of pretension.

Reputation and Reviews

Regulars, including celebrities, city workers, legal professionals, and seafood lovers from all corners of the globe, consistently praise Sweetings for its quality and traditions. Visitors highlight the freshness of the fish, the straightforward yet well-executed preparations, and the unique, communal atmosphere.

Notable reviews emphasize points such as:

• Familiarity: Many guests note how little the menu and ambiance have changed in decades.

• Expertise: Waitstaff are well-versed in recommending the best preparation for each type of fish and performing skilled tableside deboning.

• Portion Sizes and Pricing: Some guests remark on smallish portion sizes or the premium for certain dishes, but nearly all agree on the exceptional quality.

• Ambiance: Opinions vary, but even skeptics concede the charm and character that only 130 years of history can impart.

• Tourists vs. Locals: While the majority of diners are local business people, tourists who seek out the restaurant are usually delighted by its distinctive, non-touristy experience.

Cultural and Social Significance

Sweetings is more than just a survivor; it is a vital living vestige of London’s past. Its role as a social club for generations of City workers is woven into its identity, as is its “gentlemen’s club” atmosphere of the early days—now welcoming to all while retaining a sense of occasion. The restaurant’s persistence has made it a symbol of stoic British resilience and the value of continuity in a city too often swept by the tides of innovation.

The space itself, filled with the hum of conversation, clink of pewter tankards, and the scent of briny freshness, stands as a living museum of Victorian London, still serving the same seaside flavors that have always defined it.

Little-Known Facts and Quirks

• No Reservations: The only way to guarantee a seat is to arrive early, reinforcing a sense of fairness and tradition.

• Drink Rituals: The insistence on serving Black Velvets in pewter tankards is part of Sweetings’ unique culture.

• Staff Loyalty: Many servers and kitchen staff have spent decades with the restaurant, forming close bonds with the clientele.

• Press and Film: Sweetings’ rarefied, historic look has made it the backdrop for film and television productions seeking genuine late-Victorian or Edwardian character.

 

Sweetings Restaurant is not just an eatery—it is an institution, a living thread woven through the fabric of London’s history. Its commitment to honest, well-sourced seafood served in classic surroundings continues to enchant legions of devoted regulars and first-time visitors. In an age when culinary fads come and go, Sweetings’ greatest strength lies in its refusal to be anything other than what it always has been: a sanctuary of authenticity, tradition, and the simple pleasures of fine fish, good company, and shared ritual.

 

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