No.1 Ship Street

Lovely find. Charming atmosphere and great food. There were lots of options on the menu for genuine foodies from snails and lobster to Châteaubriand. I ordered something very unusual for me - wild mushroom and barley with Jerusalem artichoke. Very rare for me to voluntarily pick the veggie option but the description intrigued me and it was absolutely delicious. Service was impeccable too. Definitely worth a visit.

Back after many years to find the Restaurant in full swing which is great. We had a really nice server who was super helpful throughout. Food was first class, all courses. Very flavourful meats and the sauces/jus so rich. Nice to find cheeses which were slightly different to the usual standard fare and very tasty home made crackers to accompany. The one thing we'd prefer is the quince and almond tart seemed more like a cake than a tart, but again very tasty. Good selection of wines, with a nice 'rest of the world' selection. Wont wait as long to return again.

First time at 1 Ship Street. Had a pre theatre meal, which was superb. I love Burrata, but this was a new twist with roasted pumpkin 5 stars. We both had lobster for our main, it was fresh succulent and not overcooked (which makes it rubbery). Service was polite and efficient. Dealt easily with my wife's requirements for gluten free and without any hassle. One of those restaurants that will become a firm favorite. Can't wait to go back.

What a totally fantastic restaurant! Really really great food and excellent service. Lovely atmosphere too. We will be back!

Serious quality decline. I have come to ship street a few times over the years, in the past I have viewed it as a rather classy place, but was really disappointed in my recent visit. Service was very slow, perhaps being upstairs means that you more likely to be forgotten about, 30 minutes to have our order taken, we had our mains arrive 1h30 after being seated. One person in my party has a dairy allergy, in the past when I have eaten here the waiter would have complete knowledge of the menu, and would advice which menu items are affected, in in particular which components of the dish, since substitutes would sometimes be possible (e.g. we can cook the fish in oil instead of butter). These days it seems they hand you the allergy menu and let you work it out yourself, with no flexibility (and by default they add butter to 90% of the menu). By the way its really embarrassing that the allergy menu we were given had printing problems on it. As for the actual food, it is good, but seems to be subject to shrinkflation, the same way cheap low quality supermarket items are. There is no way a self respecting restaurant can charge £26 for 2 slices of duck (see picture attached), even cooked well its just disgraceful: half a duck breast to one customer, and the other half to another …