Annabel's — Restaurant in London

URGENT MESSAGE FOR MANAGMENT... START REPLYING BACK TO YOUR BAD REVIEWS AS THEY ARE A TRUE REFLECTION OF HOW YOU DONT TEACH YOUR STAFF HOW TO ACT IT SEEMS.. you should investigate this and ask your doormen to be helpful with a smile and courteous; as opposed to being prejudiced towards people who they think are not their members. These type of guys should not be employed... especially when they are at the front door facing the outside world.

Looking at many of the reviews.. the same experience was received with the rude staff members. This should be addressed by management and they need to emply good quality staff... not rude bouncers... afterall they are uneducated, poorly mannered bouncers with no manners it seems. Shame for such an establishment. Expecting to see an improvment next time... word of mouth spreads around like wild fire.

You guys need to train your rubbish mannered staff. Vet them before you employ them as it gives a poor impression of your institution... it willl go a long way.

I expect to receive a reply back to this in order to know what you are going to do about this.

This is how bad it was...We didnt even try to go inside as we were just passing by and got a glimpse of your rude staff....On 1st November at closing time of the club, we approached the club in the car to ask a question about an enquiry. It was raining and we couldnt get out of the car.

One of the doormen was not polite at all. 2 doormen were standing in the rain outside the main doors with their umbrellas open for the entire night, so they were already standing in the rain already holding umbrellas... In front of us ( 2 metres away from the fron door) the stocky doorman came in front of our car to assit a lady to get into the car in front by holding his umbrella. When stopping outside and pulling the window down I asked him a question regarding the club... instead of coming to the car, the doorman just stayed where he was, smirking and said I cant hear you mate...or something similar by signalling his hand next to his ear.. I asked him to come to the car instead (politely) so that I can ask him something... (as he had just done the same by approaching the car in front) . He then was rude and told me to park, get out of the car in the rain and come to talk to him when he clearly already assited someone a minute ago by appraching their car in the rain with his umbrella.

Having second thoughts about investing in this club and membership as the staff member was extremely rude...

After it reopened in 2018, this place has become incredibly immense with 26,000 sq feet of space for work, dine and entertain. With a dress code not allowing flip flops, sports clothes, hooded jumpers and ripped jeans, people are, by far, the most elegantly dressed. So, do your best to dress to impress. The decor is fantastic, the atmosphere is dark but not moody and you feel like you are dreaming. It has a lot of fairy like rooms with different looks in each, with a very dream like style. We were mostly in the Nightclub area and had a late dinner. I could barely remember what I ate. The waiters are very efficients. I don’t know about you, but they treated me like a king. They were extremely attentif, which I found weird in a good way. What was weird was the fact that every time I wanted to order something, it was as if our waiter for our table, was reading my mind and was always present when I wanted something. Of course he was running around caring for other people, but during my time here, I did not have to call for a waiter to order. Not even once.

Overall, despite the expensiveness of the club, this place transports you into a dreamland the moment you cross the coat check. Passing that point when you start seeing the decor, your only thoughts would be “this night is going to Epic”. That’s was my thoughts and my...

Discretion may be the ultimate luxury, and The Annabel’s understands this better than most. Nestled behind an unmarked brass door in a townhouse just off Berkeley Square, this invitation-only enclave exudes the kind of understated opulence that speaks more to lineage than logos.

From the moment you’re greeted—by name, of course—there’s a palpable sense of effortlessness. Members glide rather than arrive. Phones are politely discouraged. Deals are discussed, not broadcast. It’s a sanctuary where the currency is connections, not followers.

The interiors, curated by an alumnus of Soane Britain, are a study in impeccable taste: deep velvet armchairs in heritage greens, mahogany panelling, hand-painted wallpaper from Kyoto, and lighting so flattering it ought to be patented. A scent of aged leather, wood smoke, and just a hint of vetiver lingers in the air.

The dining room is as quietly accomplished as everything else. The menu—crafted by a former executive chef from Le Gavroche—is seasonal, modern British, and mercifully unpretentious. A starter of native lobster and heirloom tomato consommé is as precise as it is flavourful, while the dry-aged venison with salsify and blackberry reduction is a masterclass in balance and depth. Wines are stored in a climate-controlled cellar, with a Burgundy list that borders...