Head to Notting Hill for dishes that are made to bond, designed to surprise and are carefully curated with togetherness at heart.
Have you heard of West London’s hidden gem, Laylow? Probably not unless you’ve been spending your nights smoking spliffs on the rooftop with Oprah, as the bar staff tell me.
It’s one of London’s most niche party spots saved only for the elite or the ones in the know. The venue features an upstairs bar, a ground-floor restaurant, a basement music venue, and the added value of being placed in Maida Vale. Hidden from the untrained eye, it’s probably the reason it’s been favoured by the likes of Mark Ronson, The Delevingnes and pretty much every socialite that graces the party pages of Tatler.
However, what people don’t know about Laylow is the absolutely fantastic food they’ve got in store for the London party scene. It’s not hard to lose sight of it when most people rock up at 10pm and only leave in the wee hours of the day.
But as I make my way into the restaurant, I’m starting to see the daylight appeal of Laylow as a culinary hotspot as well. The welcoming staff positioned us in a cosy spot hidden from the crowd heading downstairs for the upcoming showcase. When I look over the menu, it’s difficult to even think about deciding. Unfortunately, I’m an ‘I want it all’ kind of person. From wines to cocktails to oysters or simple fish and chips – please, send them all my way.
You can already see the print that award-winning chef Adam Rawson has left. Described by the Evening Standard as ‘London’s Hottest Young Chef’, Adam has gone from strength to strength since winning ‘Chef of the Year’ at the Young British Foodies Awards in 2015. Since then, he has worked as Executive Head Chef at The Standard after travelling the world to explore the best gastronomy.
Now, Adam returns home to the heart of Notting Hill, bringing with him a wealth of experience and a menu that draws from his travels and passion for using seasonal produce. Laylow’s new menu caters for brunch, lunch, and dinner, from deliciously light lunches to mouth-wateringly indulgent dinners. Small dishes include Fowey mussels and spring onion, the roasted cauliflower with pickled walnut and winter truffle is not to be missed.
What I like most about Laylow is that the staff do a big push on sharing plates. With a menu featuring signature English dishes, it’s not easy to put together a European slash Spanish ‘sharing is caring’ experience. And that’s precisely what Adam tried to do when amping up the preexisting offerings.
The celeriac carpaccio with hazelnuts and winter truffles makes my eyes water with tears of joy. Still, my favourite has got to be the roasted cauliflower with pickled walnut and winter truffle. Hence why I’m mentioning it twice. The cauliflower isn’t just ‘a dish’ – it’s an experience and one that’s meant to be shared. We finish our dinner with the staff’s recommendation – The Almighty Cheesecake.
It’s not called that, but it might as well be. The texture surpasses any other cheesecake I’ve ever had, and the consistency melts like your heart does upon the sight of a loved one. I think this is why desserts are sticky because they bond people together. And yes, that’s precisely what Laylow brings out in you – the desire to romanticise cheesecake.
If you don’t feel like taking my word for it, take Adam’s word as he explains what exactly made him turn Laylow into the beautiful experience that it is today.
What was the concept behind the menu?
The fun of food sharing – our dishes have been designed to be shared at the table. We want our guests to enjoy the food with each other – experience is just as important to us. The inspiration behind our food comes from the fantastic seasonal produce, which we enhance by creating innovative, inclusive, and approachable dishes with an international and contemporary twist. You’ll see subtle hints of South American, Asian, and European cookery in our dishes which reflects what I’ve discovered throughout my travels.
Can British cuisine actually be transformed into sharing plates similar to Spanish cuisine?
Absolutely. I think we are starting to see more and more of that style of eating today. Many chefs are focusing on the ‘small plates’ concept so that guests get to taste more dishes when eating out to truly discover what the chef is all about. We can already start seeing classic British staples being merged with other cuisines worldwide with the rise of fusion-styled food and restaurants.
What does the idea of togetherness through food signify to you?
I grew up in France, so every gathering, celebration or fête was all about everyone coming together – playing games, playing music, dancing, and, of course, huge barbecues with merguez sausages and whole pigs roasting. The old ladies would make couscous and ratatouille, which everyone would sit down to enjoy on huge rows of tables. This sense of ‘togetherness’ still remains fresh in my memory – everyone enjoying the moment through their love for food. I suppose food has been appreciated that way for as long as humans have been around, and it’s certainly the way I prefer to eat.
Laylow is open Wednesday to Sunday and sits on 10 Golborne Road. For reservations, follow this link.