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St Paul’s Riverside

Central to Solstice’s concept is the food: simple small plates sourced directly from farmers along the southern and south-east British coastline. Diners are encouraged to order 2-3 plates just like in Mediterranean cuisine, except the dishes are all cooked with a British twist.

Solstice is created in partnership with Head Chef Jay Campbell, who is born and raised in London and brings with him 9 years of experience working in the capital’s top spots, including the Dorchester hotel, Chef Michael White’s steakhouse, as well as a gastropub in southwest London. He takes his inspiration from Spain, where he frequented as a child, and describes his dishes as simple and fresh sharing plates where the quality of the produce used can shine through.

Solstice is located at St. Paul’s Riverside, right along the River Thames, and just a stone throw away from Tate Modern.