>Our Story

Since the beginning

When The Rib Room opened in 1961, it served roast beef in handsomely thick slices. After more than 50 years, it still does.

Opened in 1961, the triple AA rosette Rib Room Bar & Restaurant has remained an exclusive and elegant setting to enjoy the best of British cuisine for over 50 years.  “The concept is unique,” observed the Catering Times in 1977.  “Seven-bone ribs of beef, butchered American-style. And the object is to serve the best beef in London.”

Feliks Topolski

The Rib Room showcases one of the largest collections of original artwork by Polish expressionist painter Feliks Topolski.

By the time Polish artist Feliks Topolski left art school in Warsaw in 1932, he had acquired a dazzling facility for capturing the essence of the scene before him, often at astonishing speed using the bare minimum of strokes. On being commissioned to record the silver jubilee of King George V, Topolski moved to London in 1935 where he remained until his death in 1989.

Executive Head Chef – Simon Young

Industry stalwart Simon Young oversees the The Rib Room kitchen.

Boasting a 30 year career in hospitality, spanning roles at London luxury establishments including Four Seasons, The Dorchester, The Royal Garden, the Great Eastern Hotel and Harrods, Simon joined the Jumeirah Carlton Tower in 2003 and has never looked back.

Passionate about cooking and developing new culinary talent, Simon has worked with the gifted kitchen team to create a menu that combines The Rib Room’s signature classics, such as the prawn cocktail and Aberdeen Angus rib of beef, with contemporary, seasonal dishes showcasing the best of British produce.