Our Story
From a kitchen in India to a table in London.
Nineteen Club was born from a single recipe — a galouti kebab passed down four generations. We opened the doors in 2000 to share the cuisine we grew up with, told in the language of modern technique.
Spices are roasted to order each morning, ground on stone, and tempered in clarified butter clarified in our own kitchen. Nothing is rushed.
Provenance
We know the field, the fisher, the forager.
Cornish day-boat fish, Welsh hill lamb, Devon dairy. Single-origin Kashmiri saffron, Tellicherry pepper, Coorg cardamom. We name our growers on the menu because they deserve the credit.
11
Years of fire
62
Seats only
3
Michelin Bib stars
"To cook this food is to remember who taught me. Every plate is a thank-you."
— The Chef Patron