Wiltons

01/06/2026

22/05/2026

Mixed Grill the Wiltons way. Beef fillet, lamb kidney, lamb cutlet, black pudding, bacon and sausage.

Each element considered, each perfectly timed; celebrating nose to tail tradition.

20/05/2026

Jersey Rock Oysters from the Royal Bay of Grouville.

Oysters have defined Wiltons since 1742, when George William Wilton first began serving London’s finest shellfish from a barrow in Haymarket

Today, that tradition continues, with a commitment to season and source.

18/05/2026

In celebration of the RHS Chelsea Flower Show, a cornerstone of the British social season, Wiltons is proud to create a special cocktail and dessert.

The Ribbon is a bright, elegant cocktail of Kümmel, crème de fraise, lime, Noilly Prat and cucumber syrup.

And for dessert; a strawberry custard tart with strawberry and Champagne sorbet.

18/05/2026

In celebration of the RHS Chelsea Flower Show, a cornerstone of the British social season, Wiltons is proud to create a special cocktail and dessert.

The Ribbon is a bright, elegant cocktail of Kümmel, crème de fraise, lime, Noilly Prat and cucumber syrup.

And for dessert; a strawberry custard tart with strawberry and Champagne sorbet.

15/05/2026

Lamb cutlets with mint jelly.

A timeless pairing which dates back to medieval English kitchens, where sweet and sour notes brought balance to richer meats.

13/05/2026

Our seafood platter.

Elegant, abundant, and unmistakably Wiltons.

11/05/2026

Thank you, David Ellis, for your recent inclusion and observations of Wiltons in the London Evening Standard.

09/05/2026

Crafted in collaboration with Hilditch & Key, the Wiltons tie is an elegant gift for the discerning gentleman, or a refined addition to one’s own wardrobe.

Available to purchase at Wiltons or through our website.

09/05/2026

Crafted in collaboration with New & Lingwood, the Wiltons tie is an elegant gift for the discerning gentleman, or a refined addition to one’s own wardrobe.

Available to purchase at Wiltons or through our website.

07/05/2026

Thank you to .times for recently sharing this image of Princess Margaret leaving Wiltons in December 1964, along with other shots of iconic establishments, including our neighbours @‌scotts and @‌theritzlondon.

05/05/2026

Our celebration of the English asparagus season continues with crisp Cacklebean egg and truffle dressing.

01/05/2026

Please note that, as is customary, Wiltons will be closed on Bank Holiday Monday.

Wishing our guests a wonderful May Day Weekend.

29/04/2026

Henley Regatta.

A portrait of the British season at the table by Herbert Sidney 1890 - on display in our main dining room - part of Wiltons rare and eclectic art collection.

27/04/2026

Crisp Haddock, Crushed Peas and Warm Tartare Sauce.

At Wiltons, we do everything to the highest possible standard, and that includes fish and chips, which we brine in salt water before breading in panko crumb to retain texture and flavour.

24/04/2026

Our Strawberry and Sherry Trifle is a dessert that nods to everything guests love about Wiltons. It’s at once nostalgic but elegant, traditional but luxurious.

22/04/2026

With asparagus season well underway, Chef Daniel draws on the British tradition of potted brown shrimps, pairing their sweet, spiced richness with new-season asparagus.

20/04/2026

Our langoustines are from the west coast of Scotland, where the cold waters produce shellfish prized for their sweetness and delicacy.

15/04/2026

Yorkshire rhubarb and custard, reimagined.

A playful yet elevated pairing which celebrates forced Yorkshire rhubarb at its seasonal best.

13/04/2026

“The staff at this West End institution, just off Piccadilly, have profound pride in what they do. With good cause: they are superb.”

Sheila Hancock

10/04/2026

Our Martini & Savouries menu, which you can enjoy at the bar, pairs four signature martinis with a trio of classic savouries.

Available Monday to Saturday from 5:30 pm to 6:30 pm.

07/04/2026

Asparagus is just coming into season, and there’s nothing quite like it.

A true hallmark of spring, it will be taking centre stage in the weeks ahead, with Chef Daniel Kent creating a series of beautiful dishes to showcase this quintessential British ingredient.

02/04/2026

As is our custom, Wiltons will be closed over the long Easter weekend and will reopen on Tuesday 7 April, when we look forward to welcoming guests.

30/03/2026

Presented table side our drinks trolley offers a refined selection of rare and aged spirits from exceptional cognacs to distinguished armagnacs and vintage ports.

27/03/2026

An ‘Oyster Masterclass’ is a wonderful way to begin an evening at Wiltons or simply experience our long-standing oyster tradition.

This elegant 90-minute experience includes a tasting of a dozen oysters from across the British Isles, a glass of Champagne on arrival, and two paired white wines.

Taking place at 5:30 pm on the second Friday of each month throughout the year.

The next Oyster Masterclass will take place on Friday, the 10th of April.

Find out more: https://wiltons.co.uk/whats-on