Marco Pierre White is a true leading light in British and international cuisine. The youngest chef to be awarded three Michelin stars, his latest venture, Wheeler’s Rib Room & Oyster Bar, takes the famous Wheeler’s fish restaurant and extends its offering to include far more meat options. Pierre White and head chef Stephen Smith are at pains to preserve the spirit of Wheeler’s, however, retaining several staples from the original menu in new premises inside Marriott’s boutique Threadneedle Hotel down Threadneedle Street in London’s Bank. The associated champagne and oyster bar, also a Pierre White initiative, maintains separate rooms in the same majestic, Victorian-era bank building.
London’s Wheeler’s was one of the oldest fish restaurants in the world, and after being rescued by gallant master chef Marco Pierre White it has new premises and an expanded mandate at the Threadneedles Hotel, one of Marriott’s Autograph Collection of luxurious boutique hotels, located in London’s Bank. It’s an appropriately opulent setting for a 5-star restaurant – the hotel’s marbled lobby is enclosed by a stained glass dome dating from the Victorian era (where afternoon tea at the Threadneedles Hotel takes place). Moreover, under the supervision of Pierre White and head chef Stephen Smith, Wheeler’s no longer focus exclusively on fish. Renamed Wheeler’s Rib Room & Oyster Bar, the kitchen still dishes up well-loved classics like the Wheeler’s fish pie, grilled Dover sole a la salamander, and Whitstable rock oysters, but now’s there’s room for rib and roasts, too.
As custodians of the name, the tradition and history will remain at the restaurant’s heart, but we've tweaked and evolved the menu to create an offer that is more in tune with what today’s customers want with lots of meat choices - it’s not just for fish lovers. So says Marco Pierre White about the refashioning of Wheeler’s classic fish restaurant into Wheeler’s Rib Room & Oyster Bar at the Threadneedles Hotel. The team behind this new, luxurious eatery in London’s Bank are so careful to maintain Wheeler’s legacy that they’ve kept a section of the menu free to house Wheeler’s Classics: macaroni of lobster with fresh tarragon, coq and shrimp curry with fresh mango and ginger and buttered rice, fried haddock and triple-cooked chips with marrowfat peas, and grilled sea bream a la Nicoise – all have a look in here. But then there are meaty starters such as the panache of foie gras and duck egg, duck rillettes, and black pig balls to contend with, plus top quality Angus steaks sourced from British beef and dry-aged for 28 days as main events. And the wine list at this Threadneedle Street restaurant is just too long to get into here. May we instead suggest that booking well in advance for tables at this hot London restaurant is absolutely essential.