Why Right Now Might Be The Best Time To Book A Michelin-Starred Restaurant
Autumn might just be Britain’s best eating season. At least, that’s the thinking behind the latest menus at Gordon Ramsay Restaurants, where wild mushrooms, game, root vegetables and the last of the orchard fruit are getting their moment.
In Partnership With Gordon Ramsay Restaurants
Summer gets plenty of attention, but come autumn, things get far more interesting. Mushrooms start appearing on woodland floors, game comes back into season, roots get sweeter as the temperature drops and suddenly the ingredients chefs have to play with look completely different.
This year, four Michelin-starred restaurants are leaning into it with The Wild Table. Restaurant Gordon Ramsay, Pétrus by Gordon Ramsay, Restaurant Gordon Ramsay High, and Restaurant 1890 are each taking Britain’s seasonal, foraged and wild-caught ingredients and doing something entirely their own with them. The premise is simple: don’t force the season. Cook with what’s genuinely at its best right now.
As someone who works in and with the food and hospitality industry, seasonality and sourcing is everything to me. Food should be all about responding to what nature gives us, and it’s lovely to see Gordon Ramsay Restaurants spotlight that approach.
Why you should book now
At its heart, The Wild Table is an excuse to pay attention to what’s growing around us right now. British autumn doesn’t need much embellishment or intervention. There’s game at its best, mushrooms worth waiting all year for, root vegetables sweetened by colder weather and the final glut of orchard fruit. Add wild-caught and carefully sourced ingredients to that, and there’s an unusually good pantry for chefs to work from.
Across these four restaurants, those ingredients aren’t being treated as a passing autumn theme. They’re being used because this is their moment. And if you needed an excuse to book a Michelin-starred dinner as the nights draw in, that’s a pretty good one.
Restaurant Gordon Ramsay
There is history here that none of the other restaurants on the list can quite match. Restaurant Gordon Ramsay has held three Michelin stars for 25 consecutive years, making the Chelsea flagship the most established expression of this kind of cooking in the group.
The food is modern French, but seasonality has always been central to it, which makes The Wild Table feel particularly at home here. Under Chef de Cuisine Kim Ratcharoen, autumn means having an entirely different set of British ingredients to work with: game coming into season, wild mushrooms and roots getting sweeter as the temperature drops.
If the campaign is about taking ingredients at the exact point they’re ready rather than trying to bend them to the menu, this is probably its most precise expression.
Pétrus by Gordon Ramsay
Pétrus by Gordon Ramsay has another reason entirely to visit: wine. The Belgravia restaurant serves modern French cooking, but the first thing you’re likely to notice is the floor-to-ceiling circular wine cellar sitting at the centre of the dining room.
That makes The Wild Table particularly interesting here. Autumn’s richer ingredients – game, mushrooms, earthy roots – naturally give the kitchen and sommelier team plenty to play with, while the restaurant offers several ways into the experience through its seasonal menus.
If you’re someone who thinks as much about what’s being poured as what’s arriving on the plate, Pétrus by Gordon Ramsay is the one I’d have on the radar.
Restaurant Gordon Ramsay High
The newest restaurant of the four is also by far the smallest. Restaurant Gordon Ramsay High sits on level 60 at 22 Bishopsgate, but rather than another sprawling City dining room, it’s an intimate 12-seat Chef’s Table led by James Goodyear. It was awarded its first Michelin star in the 2026 guide, making this the first autumn that diners can experience The Wild Table here as a Michelin-starred restaurant.
With so few people around the table, there’s nowhere for the ingredients to hide. The kitchen can make those short-lived autumn arrivals – the mushrooms, game and produce that might only be at their best for a matter of weeks – part of a much more focused experience.
And there is, of course, the setting. Autumn dinner several floors above London, as the evenings get darker and the city lights come on below, is quite a different proposition from dinner in Chelsea.
Restaurant 1890
Restaurant 1890 is the history buff of the group. Hidden inside The Savoy, the 26-seat restaurant takes its name from the year Georges Auguste Escoffier joined the hotel. Its menus still pay tribute to his legacy, but through contemporary French cooking rather than an exercise in recreating the past.
It’s also a tasting-menu-only restaurant, which gives The Wild Table a different format again. Instead of choosing a couple of autumnal dishes from a larger menu, you’re handing control over to the kitchen and seeing how those seasonal ingredients unfold across the experience.
With just 26 covers and views over The Savoy’s famous entrance, it’s the most intimate, old-London version of the four – and a fitting place to see ingredients with very short seasons given the full tasting-menu treatment.
