Since it first opened its doors in 1961 The Rib Room has been well known for traditional favourites including the legendary Duke of Buccleuch Estate Aberdeen Angus rib of beef.
Following an extensive refurbishment, The Rib Room has just re-opened its doors with a full makeover courtesy of renowned interior designer Martin Brudnizki. In addition to the fabulously elegant and stylish new restaurant, the Rib Room also has a glamorous cocktail bar, 2 private dining rooms and a cigar terrace. All of which feature a selection of Topolski art.
The restaurant menu has been created by Michelin-starred chef Ian Rudge. His menu showcases and the very best of traditional British cuisine using fresh, seasonal produce and includes his signature dish of buttered native lobster tail with caramelised baby fennel, braised gem hearts & pear cider. Louise Gordon, Head Sommelier oversees the collection of over 500 wines and champagnes.
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If you want to get in touch with us please click through to the email form or alternatively contact Catherine, our Membership Secretary, by telephone on 08000 723 713 (Freephone) or 07582 207 855 (Monday to Friday 10.00am - 6.00pm).
To offer our members and their dining guests “ A Welcoming Glass of House Champagne On The House” (min of 2 courses per person), contact our Publisher.