14 Stories

Set on the 14th Floor in Fenchurch Street, 14 Stories tells its tale through quietly luxurious plates and assured technique. The kitchen leans into British provenance and continental polish, pairing pristine seafood with heritage beef and seasonal vegetables. It is food with narrative tension: restrained, precise, then richly satisfying, composed for those who prize craftsmanship over bravado. From the first pour to the last crumb, the experience feels measured and modern, all about balance and detail.

The opening scene might be oysters from Achill Island, glossed with William's pear and Champagne dressing, or Oscietra caviar with crème fraîche and blinis. Main acts show equal poise: Black Hereford beef fillet Wellington, stitched with mushroom duxelles and a dark gloss of sauce Périgord; or Atlantic cod with charred broccoli, mussels, capers and grapefruit, a garlic broccoli purée, brussel tops, and saffron mussel velouté. Sides play a deft chorus, from winter tomato salad with goats curd and chili to braised red cabbage with cranberries and sultanas.

For a convivial plot twist, there is porterhouse for two, grass-fed and dry-aged, or native lobster brushed with garlic and parsley butter, both with baby gem wedge salad and fries. It is dining built for conversation and occasion, refined without fuss. Book a table and let the story unfold, one magnificent view at a time.