We’ve given a new lease of life to the four run-down townhouses and will be rotating four of London’s top independent eateries within them – we kickstart with the peerless Patty & Bun, MAM, Begging Bowl Canteen and Rabbit. Whether you’re a committed carnivore, virtuous vegan or free-from fanatic there’s something for everyone.

All our restaurants are self-service so regardless of how large or small your party size is, you’re able to eat from various places and please all tastes, yet share the same table and experience. This makes for excellent group style eating, as well as being ideal for families, kids and smaller parties.

Our current resident restaurants are:

Patty & Bun

Patty & Bun believe in quality of produce, selecting their ingredients from British suppliers wherever possible. The beef is free range, the buns are made to a bespoke recipe, and everything in between is lovingly produced in their Hackney-based kitchen. Theyve built up a reputation in London as burger royaltyand were delighted to have them at The Prince.

Begging Bowl Canteen

Hailed as the original modern Thai concept restaurant, The Begging Bowl has delighted diners for five years with the vibrant and complex flavours of Thai cuisine. Using ingredients sourced fresh from Bangkok grocers and suppliers. The Begging Bowl’s seasonally changing menu explores the wonderful regionality of Thai food, from the creamy curries of the Muslim south to the fiery grilled meats from Issan in the North East.

Every component of the diverse menu is made from scratch in The Begging Bowl kitchens, where Head Chef Jane Alty and her team of talented chefs work with specialist, unique ingredients to create heady and exciting dishes that promise to delight.


MAM, the Vietnamese barbecue restaurant by the team behind Salvation in Noodles, is excited to join The Prince to bring its fresh, light flavours to the Earls Court area!


Rabbit is a true celebration of British wild food with an emphasis on sustainability, brought to you by talented brothers, Richard, Oliver and Gregory Gladwin.

Book a table