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The Wolesley 17/37

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Poached Eggs
English Muffin


160 Piccadilly
+44 20 7499 6996

You’ll be hard pressed to find a slicker breakfast establishment than The Wolseley, at least in terms of service, fit-out and fancy silverware. It’s a magnificently restored building with high, barrel-vaulted ceilings, urbane crowd, and an industrious, deals-being-done buzz. I was flanked by a private equity fund manager on one side (polishing his pitch with a PR flack, if I over-heard correctly), and an erudite pair of book publishers on the other (looking smart, yet comfortable in cords and tweed).

The staff at The Wolseley deserve special mention. Neatly decked out in black and grey, they were both professional and attentive ... “Newspaper, Sir?” Within minutes, a crisp, fresh copy of the FT is hand-delivered for my reading pleasure. First impressions: this place is very good.

It was, therefore, something of a disappointment when I slid my elegant silver knife into the eggs Benedict, only to find a hard yolk and soft muffins lurking below the hollandaise. Luckily, yolk #2 was still a little runny, so it’s possible that yolk #1 was an anomaly. Only a repeat visit will tell. The hollandaise was good, as was my side of potato roesti (crispy outside, soft inside), although a bit too salty for my taste.

On the subject of potato, it seems that outside of the US you will almost certainly need to add this as an extra. In the UK and Australia, Benedict is invariably spud-free by default.

Submitted by JW
March 18, 2005

Full Breakfast Blog review at


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