Review on No. Fifty Cheyne

After a nine month refurbishment, Sally Greene owner of Ronnie Scott's Jazz Club and the founder of The Old Vic has relaunched her Cheyne Walk Brasserie as No. Fifty Cheyne. Occupying a prime corner spot overlooking the Thames, the restaurant is set in fashionable Chelsea. Laid out over two floors, the interiors look eminently chic created by designers Lambart & Browne with stunning chandeliers, marble tables and luxurious banquettes set on parquet flooring. Enjoy a pre-dinner aperitif in the upstairs ruby-red cocktail bar or the drawing room with its picturesque views.

Iain Smith spearheads the kitchen having previously made his mark at Jason Atherton's Social Eating House and Sosharu. He has devised a modern British menu with the grill taking centre stage using impeccable produce sourced from trusted suppliers. The carte works its way through inviting dishes such as seared scallop with bacon jam, Cep mushroom and asparagus sauce or chicken liver terrine with blackberry and Wood-sorrel. After that, consider Herdwick lamb rump and shoulder with ricotta crushed potatoes and herb broth or on the fish front you might see roast cod with ratatouille, saffron potatoes and squid ink bouillabaisse. Completing the picture are desserts in the shape of lemon posset, mango with cherry granita or hot chocolate fondant paired with salted caramel sauce and vanilla ice-cream.

Exemplary, focused service and an excellent wine list adds to the whole package.

No. Fifty Cheyne is also featured in: Hardens

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Modern British


Iain Smith

Restaurant Opening Times

Lunch: 12.00 - 3.00pm Tue-Sun
Dinner: 6.45 - 10.00pm Mon-Sat (6.45 - 9.30pm Sun)

Accepted credit cards

Visa, Master Card, American Express

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Facilities at No. Fifty Cheyne

  • Disabled access
  • Private dining room
  • Private parties
  • 70 covers


No. Fifty Cheyne
50 Cheyne Walk
South West London

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No. Fifty Cheyne Christmas Menu

Restaurant menus often vary from day to day, so the above should be treated as examples of what to expect in terms of cuisine and price.

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