Our Story

Since the beginning

When The Rib Room opened in 1961, it served roast beef in handsomely thick slices. After more than 50 years, it still does.

Opened in 1961, The Rib Room Bar & Restaurant has remained an exclusive and elegant setting to enjoy the best of British cuisine for over 50 years.  “The concept is unique,” observed the Catering Times in 1977.  “Seven-bone ribs of beef, butchered American-style. And the object is to serve the best beef in London.”

Feliks Topolski

The Rib Room showcases one of the largest collections of original artwork by Polish expressionist painter Feliks Topolski.

By the time Polish artist Feliks Topolski left art school in Warsaw in 1932, he had acquired a dazzling facility for capturing the essence of the scene before him, often at astonishing speed using the bare minimum of strokes. On being commissioned to record the silver jubilee of King George V, Topolski moved to London in 1935 where he remained until his death in 1989.

The Rib Room Manager – Franco Becci

Front-of-house operations in The Rib Room are overseen by charismatic manager Franco Becci, known to everyone as Franco.

Having studied hotel management in his native Italy, Franco began his hospitality career at the four-star Caravelle Hotel in Venice before moving to London in 1982.

Since then he has enjoyed a number of senior restaurant roles at some of London’s most prestigious hotels including the Churchill Continental hotel, The Royal Horseguards, The Savoy, Browns Hotel and The Langham.  He joined The Rib Room in September 2016 ready to lead the restaurant into its next era.

Bar Manager – Saverio Vicari

Introducing one of the best bar managers in London, Saverio Vicari.

Originally from Italy, Savi has worked in The Rib Room for over 15 years.  A true champion of the bar’s extensive gin and bitters range, Savi has always loved the combination of botanicals, fascinating history and exceptional taste of a classic martini.

An enthusiastic mixology competitor, Savi continually grows his expertise while experimenting with different ingredients, resulting in multiple competition wins, including the Flor de Cana Rum competition.

Executive Head Chef – Simon Young

Industry stalwart Simon Young oversees the The Rib Room kitchen.

Boasting a 30 year career in hospitality, spanning roles at London luxury establishments including Four Seasons, The Dorchester, The Royal Garden, the Great Eastern Hotel and Harrods, Simon joined the Jumeirah Carlton Tower in 2003 and has never looked back.

Passionate about cooking and developing new culinary talent, Simon has worked with the gifted kitchen team to create a menu that combines The Rib Room’s signature classics, such as the prawn cocktail and Aberdeen Angus rib of beef, with contemporary, seasonal dishes showcasing the best of British produce.