Lyle's

This one is years in the making - we finally have the brilliant coming to cook with us!

He’ll be serving a mix of classics from and as well as some new dishes created from the best of UK produce

The Guest Series is in collaboration with and support from .london

Reservations are now live - link is in our bio

Cured Sardine, Aubergine & Peppers

london

Scallop, Salted Gooseberry, Green Tomato & Marigold

Summer is still here 💛💚

We’re looking to hire a couple of experienced FOH including one for a managerial position

Email [email protected] and check out the link in our bio for company benefits

So excited to welcome back to Lyle’s for The Guest Series in a few weeks time

The night will feature a 7 course menu as well as a wine selection from the sommelier

Tickets are now live - booking link is in our bio

The Guest Series is in collaboration with

Barra Snails, Sorrel, Oats & Cured Mangalitsa

Grilled Scallops, Carrots, Cured Roe & Lobster Butter

Celebrating 10 years of Lyle’s.

A big thanks to all who have supported us from the beginning and joined to congratulate us on this milestone achievement.

An ever bigger thank you to the Lyle’s team for making the night a success and to all the wonderful ex-team members who came to cook with us and pour some great wines!

- atthetable - .bakery
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Marinated Barra cockles, fennel, carrots, white asparagus

london

We are thrilled to be featured in the list for the 8th year in a row! Great to see so many new and exciting restaurants earning their spot.

A big thank you to all who continue to vote for us! Wishing the best of luck to the rest on June 5th 🤞🏻

Sweetbread, Calf’s Liver, Borneo Lemon & Pink Firs




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Edinburgh’s all round approach towards sourcing, roasting and sustainability is made even more impressive when you taste the end product. We’re thrilled to be serving their coffee at Lyle’s right now

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Pulling up a couple of French fancies for Friday night. Can’t quite believe that MF Doux is still knocking around 🦄

Frozen Lemon Leaf Meringue, Olive Oil Ice Cream, Cedro Lemon & Mandarin



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Some more from Francesco & Guglielmo’s menu at this February’s Guest Series.

Cow’s Udder Piccatina; Monk’s Beard & Crème Epaisse; Razor Clams with Chervil Root & Pheasant; Raw Ox Heart, Artichokes & Meyer Lemon; Hereford Forerib, Anchovy & Puntarelle; Fieno “Saltimbocca” Style

What a series, thanks must go to our incredibly hard working team & to all of you that made it down to eat!





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Looking back on some shots from last week’s Guest Series, with the tremendously talented Francesco and Guglielmo

Their striking flavours and genuine warmth spilled into our dining room across two brilliant dinner services





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One or two tables have become available last minute for the Guest Series this Wednesday and Thursday, with Francesco & Guglielmo

We are beyond excited and the boys are already in the kitchen, building their ambitious menu from scratch

There are now a few spaces remaining on the Thursday evening, for groups ranging between 1-6 people. Get in touch with [email protected] or reserve via the link in our bio

We are currently interviewing for Supervisors and Waiters to join the Lyle’s team. We value diversity of experience and a genuine passion for food, wine & people, over any fine dining pomp.

Are you the next piece of the puzzle?

Get in touch with [email protected]

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Next up in the Guest Series we have two brilliant chefs - Francesco Dolcetta and Guglielmo Chiarapini. They will be cooking two dinners on February 8th and 9th.

Their most recent stint, running the kitchen was one of our most memorable meals of last year and we are thrilled to welcome them to Lyle’s, ahead of their next project.

The menu will be 10 courses, featuring dishes like cow’s udder piccatina; saffron risotto & beef fat; Thornback ray consommé & fieno pasta saltimbocca style!

Bookings are now live, link in bio.

In collaboration with

Supported by

Next up in the Guest Series we have two brilliant chefs - Francesco Dolcetta and Guglielmo Chiarapini. They will be cooking two dinners on February 8th and 9th.

Their most recent stint, running the kitchen was one of our most memorable meals of last year and we are thrilled to welcome them to Lyle’s, ahead of their next project.

The menu will be 10 courses, featuring dishes like cow’s udder piccatina; saffron risotto & beef fat; Thornback ray consommé & fieno pasta saltimbocca style!

Bookings are now live, link in bio.

Normal service resumed. Open as usual from midday 🕛

Smoked Eel, Buttermilk Potatoes, Parsley & Cured Mangalitsa

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Fine tuning some soft suggestions for our reopening this coming Tuesday

Chokeberries, Bergamot, Rosehip, Manuka Leaves & Malted Oat Milk being tasted through today 🌈

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Happy New Year everyone!

We can’t wait to see you all again for lunch on January 10th 🍴

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Turbot, Salsify & Preserved White Asparagus Butter







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Mince pies are available to pick up from our bar, every morning we’re open from 11am onwards. DM to reserve quantities of 6 or more.

Using mostly Emmer wheat in the puff pastry casing, they’re filled with either Mincemeat from grass-fed cows or Quincemeat from the good folk

Come see us! 🥧

Due to the strikes and cold weather, we have a few spots left at lunch this week and next, with our final service being Friday Lunch on the 23rd December

Come see us for the last time this year if you’re able to! ❄️

Gift vouchers of all shapes and sizes are available via our website using the link in bio

Perfect for those of you stuck for ideas this year 🎁

Raw beef, walnuts & radicchio
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Looking back on a fantastic Guest Series last week with rising star Jesús Durón of

It was great to have the chance to work with and his team, producing a beautiful menu that mixed British and Mexican ingredients seamlessly





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Really excited about the second and final night with Jésus of Pujol in the kitchen at Lyle’s

Here’s a couple of shots taken by Anton Rodriguez before service - Monkfish & Spiced Onion Broth, Scallop & Broccoli Mole, then the Razor Clam Ceviche & Chintextle Rice Chips.

Jellied beef, from an 8 year old Shetland

For several of you asking 🎄 We will be closed from the 24th of December right up until the 8th January, whilst we make some refurbishments and give our team some well-earned time with their families. Open as usual until then!

Tickets are now on sale for the next round of The Guest Series, as we welcome of to the Lyle’s kitchen.

Jesús' cooking shows the influence of his time in Europe whilst also paying homage to the philosophy of simplicity and elegance at Pujol.

First draft of the menu features wood-roast mallard and chanterelles with tortillas; scallops with broccoli mole; razor clam ceviche and Cox apple gaznate.

Tickets to join us are available via the link in our bio.

In collaboration with
Supported by

Queen Scallops, Miyagawa & Bergamot

Lunch today