Cordelia’s to bring the craft and theatre of charcoal cooking to Clarges Street.

On 14th October, Mayfair welcomes the offical openong of Cordelia’s, a contemporary live-fire steakhouse opening on Clarges Street. With its name inspired by a symbol of quiet strength and generosity, Cordelia’s brings together exceptional beef, open-fire cooking and genuine hospitality in one of London’s most elegant new dining rooms.

At the heart of the restaurant is a spectacular open theatre kitchen, where bespoke charcoal grills take centre stage and guests are immersed in the energy, aroma and theatre of cooking over fire from the moment they arrive. Designed to be bold yet intimate, the 80-cover dining room pairs dramatic viola marble with walnut burl tables, antique mirrors, deep red and green leather banquettes and ambient lighting, creating a space that moves effortlessly from leisurely lunches to late-night dinners.

The kitchen is led by Head Chef Jordi Sebastianelli, formerly of Le Petit Beefbar Chelsea, whose passion for live-fire cooking and uncompromising approach to quality define the restaurant’s culinary direction. British beef forms the foundation of the menu, sourced from trusted farms across the UK and dry-aged in-house.

Highlight dishes from the menu include Beef Tartare served with bone marrow mayo and parmesan crisp, Cornish Crab Tacos with Oscietra caviar and Grilled Octopus with ajo blanco. At the heart of the menu, the grill offers smaller cuts including British fillet, British rib-eye and British sirloin, alongside larger cuts designed for sharing, including British Wagyu X T-Bone, British Wagyu X bone-in rib-eye and Miguel Vergara Black Angus bone-in rib-eye. Cordelia’s Grill signatures also include a whole rotisserie chicken and whole seabass with lemon butter, with seasonal sides designed to complement the intensity and depth of the grill.

The drinks programme is led by Head of Bar Iván Eduardo Martínez Mora, with Cordelia’s Cocktails offering a selection of distinctive serves designed to complement the live-fire menu. Highlights include Anhelos de Frida, combining hibiscus-infused sotol, tequila, St-Germain, vermouth, yuzu and whey protein; Cordelia’s Ember, a blend of cognac, dry vermouth, melon, strawberry, absinthe, Dom Bénédictine and Peychaud’s bitters; the Date Old Fashioned, made with date-infused bourbon, orange and Angostura bitters and Rosita, made with Jaffelin Blanc de Blancs Crémant Brut Rosé. The cocktail offering is complemented by a carefully curated wine selection to pair with the menu.

Jordi Sebastianelli, Head Chef at Cordelia’s, says “Cordelia’s is about bringing people together around fire, in the truest sense of hospitality. We wanted to create somewhere that feels considered in every detail, from the way the beef is sourced and aged to the way a guest is welcomed at the door; warm, precise and completely genuine.”

Cordelia’s will open at 6 Clarges Street, Mayfair, on 14 October 2026 and will be open from 12 pm – 12 am daily. Bookings are now open via OpenTable. Guests can also sign up for the newsletter via the website or follow @cordeliasmayfair on Instagram.