It’s an elegantly crafted set menu that offers a more refined expression of The Ivy’s signature style, while staying true to its welcoming spirit at £34.95 for two courses or £41.95 for three. We had a taste

Blending timeless classics with contemporary flair, it’s a menu that feels both familiar and distinctive. Group Executive Chef Mark Askew, who introduced our tasting, talked about premium ingredients, supplier-led inspiration, and a subtle push toward more expressive, flavour-led cooking.

“It’s about taking familiar dishes and giving them a new perspective, whether that’s through exceptional sourcing, a twist in flavour, or simply a more refined presentation. It’s about bringing something new to the table while keeping a strong sense of familiarity.”

The Ivy has partenered with suppliers such as Severn &Wye, who produce a bespoke smoked salmon exclusively for The Ivy, and Black Bee Honey, whose distinctive character brings depth and nuance to one of the menu’s standout starters the Stracciatella, served with Black Bee Honey, bitter leaves and croutons

A main of Truffled Chicken Kiev, enriched with wild garlic butter and served with smooth mashed potato was a familiar classic reimagined with a more refined touch. The Roasted Salmon Supreme with pink peppercorn hollandaise offers a lighter, more delicate expression, while the Yellowfin Tuna Steak introduces a brighter, more contemporary note.

It’s not all British, global can be found such as the miso-glazed elements to the Keralan Vegetable Curry. Desserts include a fabulous Paris Brest – a classic French pâtisserie – alongside The Ivy Signature Chocolate Bombe,

The Ivy Edition menu is available daily for lunch and dinner across selected The Ivy Collection restaurants*. Open seven days a week, with full service from breakfast through to dinner.

*Not available at The Original Ivy, West End, The Ivy Belfast Brasserie and The Ivy Dawson Street, Dublin.