Rabbit

A Countryside Retreat in Chelsea's Heart

Nestled on King's Road, Rabbit transports diners from the urban bustle of Chelsea into a countryside escape without leaving the city. The restaurant occupies quirky, characterful premises adorned with rural paraphernalia—tractor parts pinned to walls, taxidermy touches, and tables crafted from reclaimed oak that fell during storms. This faux-rustic interior creates an intimate, homely atmosphere that feels both refined and relaxed, appealing to well-heeled locals and visitors seeking something beyond typical Chelsea dining.

The Gladwin Brothers' Farm-to-Fork Philosophy

Rabbit represents the second venture in the Gladwin family's expanding farm-to-fork empire, following The Shed in Notting Hill. The restaurant embodies their "Local & Wild" ethos, sourcing ingredients from their family farm and vineyard in Nutbourne, Sussex. This commitment to sustainability and British provenance shapes every aspect of the menu, from foraged elements to heritage breeds. The brothers have built a reputation for championing better meat and more sustainable ways of celebrating British produce, earning recognition within the sustainable dining community.

Seasonal Small Plates and Signature Dishes

The menu changes regularly to reflect seasonal availability, though certain creations have become beloved staples. The mushroom and Marmite éclairs—delicate choux pastry piped with silky, earthy mushroom mousse and topped with confit egg yolk—exemplify the restaurant's willingness to experiment with unexpected flavour combinations. Other standout small plates include Sussex chorizo with crispy kale and yoghurt, South Coast scallops with pancetta and caviar, and Baharat-spiced cauliflower with pickled currants. Homemade dips featuring broad bean hummus and tomato salsa accompany crudités and crisp bread, inviting diners to graze and share.

The Sunday Roast Experience

Rabbit has earned particular acclaim for its Sunday roasts, considered among London's finest. The roast beef arrives perfectly pink, accompanied by a towering Yorkshire pudding, seasonal vegetables, and a rich, flavourful gravy with genuine depth. Alternative roasts might feature confit lamb shoulder, roasted monkfish, or baked celeriac, ensuring vegetarian and pescatarian guests enjoy equally generous, thoughtfully composed plates. The mains are substantial and showcase meticulous cooking technique, with proteins cooked to perfection and supporting elements—truffled celeriac, rainbow chard, saffron velouté—demonstrating culinary sophistication.

Atmosphere and Service Philosophy

The dining room balances intimacy with conviviality, with tables well-spaced to afford privacy while maintaining a buzzy, welcoming energy. Staff are trained in the restaurant's ethos and readily explain sourcing practices and menu recommendations. The service philosophy emphasises genuine hospitality: staff greet guests warmly, engage in conversation, and take pride in delivering a memorable experience. Special occasions receive personalised touches, such as sparkler-topped desserts for birthdays, reinforcing Rabbit's reputation as a venue for celebrations and semi-special occasions.

Beverage Programme and Dining Occasions

The wine list is compact but expertly curated, featuring selections from the Gladwin brothers' Nutbourne vineyards alongside carefully chosen bottles. Signature cocktails include a Bloody Mary for those nursing hangovers and seasonal offerings like banana peel rum cocktails. Rabbit serves lunch and dinner throughout the week, with a dedicated Sunday roast service, afternoon tea service, and a bring-your-own-bottle Monday night programme in partnership with Pull the Cork at shop prices with no corkage charge. The restaurant accommodates private events and group bookings, making it suitable for celebrations, business meals, and family gatherings.