About

About Smith's

Head Chef · David Reyes

David Reyes leads a kitchen grounded in quality produce and precise technique. The approach is straightforward and quite hard to do: source properly, cook it accurately, and put it on the plate without fuss.

The kitchen runs from breakfast through lunch to dinner seven days a week, built around the grill: Scottish steaks dry-aged for 28 days and cooked over live fire, with seafood and seasonal plates alongside.

On Friday and Saturday evenings David cooks a seven-course tasting menu, which is where the kitchen is at full stretch and where you see most clearly what it can do.

Head Sommelier · Maurizio Titone

Maurizio Titone has spent decades doing this, and it shows in a list that rewards attention. It runs from a serious by-the-glass selection through to some of the finest Burgundy and Barolo available in London, and it is put together for drinking rather than for collecting.

He also builds the pairing for the tasting menu, glass by glass against each course. If you would rather have one bottle across the evening, ask him. Getting that question right is most of the job.

The Restaurant

Floor-to-ceiling windows onto the water, a marble bar that runs the length of the room, and a terrace above the Grand Union Canal for the days that allow it. It was built to make an ordinary Tuesday feel like something and a celebration feel like rather more.

There is live music at the bar on Friday and Saturday evenings, and through Saturday brunch.

Our Spaces

The Regent Room and the Regent Parlour for private dining, the terrace for drinks in warmer months, the bar, and the restaurant itself. Private dining seats up to 60. Exclusive hire takes up to 200 seated or 400 standing, with full kitchen and sommelier service.

Take the virtual tour

Ayllu

Our sister restaurant, Ayllu, serves Japanese-Peruvian food at the same address. Different kitchen, same building, same welcome.

Come and See

Smith's Bar & Grill, 25 Sheldon Square, Paddington Central, London W2 6EY
020 7286 9458 · reservations@smithsbarandgrill.co.uk

Full directions and opening hours on our Find Us page.

Book Your Table

Book a Table Private dining enquiries View the menus

Frequently Asked Questions

David Reyes. He leads a kitchen grounded in quality produce and precise technique, and cooks the seven-course tasting menu on Friday and Saturday evenings.

Head Sommelier Maurizio Titone, who has spent decades doing this. The list runs from a serious by-the-glass selection through to some of the finest Burgundy and Barolo in London.

A modern British restaurant and bar with a fire at the centre of the kitchen. Scottish beef dry-aged for 28 days, hand-dived Dover scallops, Maldon rock oysters, and a Sunday roast served from midday.

Smith’s has been operating since 2009.

Our Japanese-Peruvian sister restaurant, at the same address. Different kitchen, same building.

Yes. There is a virtual tour on the site, and for events the team will show you the rooms in person.

Private dining for up to 60 seated, and exclusive hire of the restaurant, bar and canal-side terrace for up to 200 seated or 400 standing, with full kitchen and sommelier service.