[citation needed] The restaurant was named by Chef Alexis Gauthier after acquiring it in 1997 in partnership with James Palmer and his brother Andrew, who had made their money from the New Covent Garden Soup Company.

[4] Favourite dishes include Blue Bembridge Lobster, Colchester Oysters, wild rabbit from the North Downs and Scottish venison.

[5] Chefs who have worked in the kitchen of Roussillon include Frederic Chabbert of Petrus, Kuala Lumpur, Chatree Kachornklin of La Table de Tee in Bangkok, and Alexis Gauthier.

Gauthier is due to launch a new restaurant at Lindsay House with Roberto Della Pietra, the previous head sommelier at Roussillon.

[6] Roussillon's residence itself was previously built after World War II bombing.