The idea for Parsons was born quite a few years ago and is from the same owners of the 10 cases across the road. Will and Ian have always had a love of classic English fish restaurants and wanted to create something new and exciting, where the wine, as well as the simply prepared fish, plays an equally important role in the experience. We hope we have created an unassuming and fun restaurant where you are just as happy to drop in for a glass of wine and few oysters at the bar as you are to sit down for a longer meal.
The name Parsons is a sentimental dedication to the mums of both Will and Ian, who coincidentally share the same maiden name.
Financial TimesI chose gurnard, which too often gets fiddled with by chefs, masking its rich, buttery flavour or compromising its meaty texture. Two hefty fillets were as close to perfect as I’ll ever admit.
Financial times - Tim Hayward
London EaterThe Inverawe smoked salmon, served with Guinness bread, might be impossible to better in town
London Eater - Adam Coghlan
Cheese and BiscuitsProbably the best seafood restaurant I've had the pleasure of visiting for a very long time, somewhere that approaches the business of serving fish and shellfish alongside an intelligent wine list
Cheese and biscuits - Chris Pople