Inside Harrods’ dining hall transformation

The two-year transformation of Harrods’ historic Food Halls is finally complete with the launch of the new Dining Hall. The Resident takes a look inside…

Harrods’ new Dining Hall marks the third phase of the monumental restoration of the store’s iconic Food Halls. Formerly known as the Meat & Fish Hall, the new Dining Hall offers you the chance to enjoy produce sourced directly from the Roastery & Bake Hall – the first phase of the two-year transformation project, which opened in November 2018 – and the Fresh Market Hall – the second phase, which opened in late 2018.

The Dining Hall is set to become a must-visit culinary destination in Knightsbridge, where Harrods’ own chefs prepare fresh, seasonal dishes made with specialist ingredients and the finest fish, meat and handmade pasta.

The central Wine Bar offers an international wine list curated by Harrods’ expert team of buyers and more than 100 wines served by the glass and access, via an iPad, to some 1,000 bottles from the Fine Wines & Spirits department. Bar snacks, as well as special dishes from Caviar House & Prunier, will also be available to complement the wide range of cuvées.

‘The new Dining Hall is a dynamic, live experience celebrating the exceptional level of talent and service our team of 150-in house chefs and servers deliver daily to our discerning customers,’ says Andy Cook, Executive Chef at Harrods.

The Fish Bar champions the best of British fish and seafood from the Fresh Market Hall, ethically caught and directly sourced by Harrods fish buyers and fishmongers. Key dishes include signature Harrods fish and chips, ceviche, a catch of the day, and smoked salmon from the Faroe Islands, all beautifully served.

The Grill showcases the finest locally sourced meats, ranging from dry-aged beef, Wagyu and rotisserie chicken to seasonal game. The Harrods chefs have created a simple but classic menu featuring T-bone, fillet and porterhouse steaks, cooked to order over a charcoal grill and served with sides such as truffle mac and cheese, triple-cooked fries and creamed green vegetables.

‘The Dining Hall is a true celebration of everything we have to offer in our Food Halls’

Try fresh handmade pasta at the Pasta Bar. Specialising in seasonal takes on traditional Italian recipes, the daily changing menu showcases the produce delivered that morning, complemented by staple hero dishes including traditional carbonara, pappardelle al ragù and focaccia di recco.

The Sushi Bar, headed up by Eddie Lim of the Mango Tree group, offers speciality nigiri served with truffle yuzu or traditional soy, while an expansion of Lim’s Asian offering – dim sum, bao buns and rice bowls – is available from the new Bao Kitchen on the Fourth Floor.

Vineet Bhatia’s 26-seat restaurant, Kama by Vineet, will introduce Harrods customers to a newly created menu by the world-renowned chef, featuring modernised regional Indian classics such as thali, and a variety of curries.

‘The Dining Hall is a true celebration of everything we have to offer in our Food Halls,’ says Harrods Director of Food, Chris Dee. ‘Not only is the food impeccably sourced by our team of expert food buyers, the creation of the dishes – which are all made in-house – is a live showcase of the talent and passion we have for food.’

Inspired by its heritage – Harrods was founded as a wholesale grocer and tea merchant in east London in 1834 – the Grade II* listed Dining Hall has been sensitively modernised by David Collins Studio, elevated to new levels of luxury while keeping its most recognisable décor elements, such as the tiles and roundels from the 1920s.

The Dining Hall is open from 11.30am-9pm daily. Advance bookings, online or at one of the two Front of House desks in the Dining Hall, is recommended. See

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