Our Story

Built by two. Shaped by many.

About

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Reservations

Journal

Gallery

Reservations

Journal

About

It began before the first guest arrived.

James and Clara Aldren spent years working in restaurants — James in the kitchen, Clara on the floor — before deciding to build one of their own. Not because the industry lacked restaurants, but because it lacked the feeling they were both chasing. In 2021, House of Aldren opened on Aldren Lane, Mayfair. Thirty-eight seats. A kitchen with a point of view. And a room that has been full almost every night since.

Ingredient first

Every menu decision begins with what is best right now. We follow the season, not the other way around.

Hospitality is personal

We train our team to read a room, not recite a script. Every guest is different. Every evening should feel that way.

Small by choice

Aldren seats 38 people. That is not a limitation. A smaller room means more attention and fewer compromises.

Ingredient first

Every menu decision begins with what is best right now. We follow the season, not the other way around.

Small by choice

Aldren seats 38 people. That is not a limitation. A smaller room means more attention and fewer compromises.

Hospitality is personal

We train our team to read a room, not recite a script. Every guest is different. Every evening should feel that way.

Our non-negotiables.

Every restaurant makes choices about what matters. These are the ones House of Aldren has never been willing to walk away from.

Our non-negotiables.

Every restaurant makes choices about what matters. These are the ones House of Aldren has never been willing to walk away from.

Never rushed

Not the sourcing. Not the cooking. Not the service. The best things at Aldren take time, and we mean that.

Waste nothing

Every part of every ingredient is considered. Respect for the produce does not stop at the kitchen pass.

Earn the return

A first visit is a privilege. A return visit is a verdict. Everything we do is in service of bringing guests back.

Never rushed

Not the sourcing. Not the cooking. Not the service. The best things at Aldren take time, and we mean that.

Earn the return

A first visit is a privilege. A return visit is a verdict. Everything we do is in service of bringing guests back.

Waste nothing

Every part of every ingredient is considered. Respect for the produce does not stop at the kitchen pass.

Before the team, there were two.

James cooked across Europe. Clara ran some of London's most demanding dining rooms. When they finally built their own restaurant, they agreed on one thing. The food and the feeling had to be equally extraordinary.

James Aldren

Two decades in kitchens across Europe taught James one thing “Great cooking is mostly about getting out of the ingredient's way”

James Aldren

Two decades in kitchens across Europe taught James one thing “Great cooking is mostly about getting out of the ingredient's way”

James Aldren

Two decades in kitchens across Europe taught James one thing “Great cooking is mostly about getting out of the ingredient's way”

Clara Aldren

Years in London's most demanding dining rooms taught Clara one thing. Hospitality is felt long before a word is spoken.

Clara Aldren

Years in London's most demanding dining rooms taught Clara one thing. Hospitality is felt long before a word is spoken.

Clara Aldren

Years in London's most demanding dining rooms taught Clara one thing. Hospitality is felt long before a word is spoken.

The hands
behind every plate.

Marcus Webb

Head Chef

Ines Delacroix

Pastry Chef

Theo Phillipe

Sous Chef

Sophie Harland

Front of House Manager

Questions worth asking.

Everything you need to know before your visit to House of Aldren.

Need help?

We are always happy to help. Reach out to the team directly.

Get in touch

Do you cater for dietary requirements?

Is there a dress code?

How far in advance should I book?

What is your cancellation policy?

Do you host private dining events?

The room is part of the meal

The interior was not designed to impress. It was designed to hold you. Warm lighting, considered acoustics, furniture built to last. A room that steps back so the evening can step forward

The room is part of the meal

The interior was not designed to impress. It was designed to hold you. Warm lighting, considered acoustics, furniture built to last. A room that steps back so the evening can step forward

Since opening in 2021, House of Aldren has been recognised by some of the most respected voices in food and hospitality.