[3] Chef Gary Rhodes was introduced into the space by Albert Roux, who put him in touch with the company looking to revamp the former Restaurant Twentyfour.

[6] Fay Maschler reviewed the restaurant on the second day after opening in November 2003,[4] giving four out five stars whilst describing the meal as good hearty food.

Rick Stein, who happened to be dining with the critic, described a potted mackerel and gooseberry jelly dish as "quite nice stuff".

[2] A review in January 2004 in The Independent described the restaurant as being like a "boardroom", but praised the use of both suet and mutton on the menu, giving an overall score of thirteen out of twenty.

[9] Mark Bolland reviewed it again for the Evening Standard in April 2008, describing it as being much like an airport terminal but said that the menu was imaginative and featured the expected Rhodes twists, but found that the service was slow and robotic; giving the restaurant three out of five stars.