How King's Cross Became London’s Most Compelling Food District
- James Massoud
- 2 days ago
- 5 min read
Londoners used to pass through King’s Cross with purpose but never with hunger. For decades, the area was synonymous with transit, a no-man’s-land between where you were and where you were going. But today, it’s where you're headed. The once-gritty neighbourhood has undergone a radical transformation, and its revival has brought with it one of the most exciting culinary ecosystems in the capital. A new kind of King's Cross has emerged — one where international chefs, hyper-seasonal menus, and cutting-edge design converge, creating a dining scene that feels as ambitious as it is delicious.
From Grit to Gastronomy
The £3-billion regeneration of King’s Cross has transformed the area into a 67-acre cultural and culinary district. Granary Square, Coal Drops Yard, and Pancras Square are now thriving with independent restaurants, experimental concepts, and outposts from some of London’s most dynamic food operators.
Hoppers, from the Sethi siblings of Gymkhana and Trishna fame, brings the flavours of Sri Lanka’s southern coastal belt to Pancras Square with unapologetic boldness. The menu traverses Tamil and Sinhalese influences with seafood karis, devilled snacks, and fermented hoppers served alongside arrack-infused cocktails. The King’s Cross location leans more coastal and beachy in vibe than its Soho or Marylebone siblings, with a lively terrace that perfectly suits the neighbourhood’s open piazzas.
A few steps away, Sushi on Jones, which started life as a New York City cult favourite, has landed with a pared-back eight-seat omakase bar that promises a reverent, but unstuffy, sushi experience. Helmed by Italian-born sushi chef Mattia, the team serves exquisite pieces of toro, uni, botan ebi and A5 wagyu in under 45 minutes. It's Tokyo meets New York via London — perfectly in sync with King’s Cross’s global identity.
And then there’s Rotunda, the canal-side British restaurant that quietly helped pioneer King’s Cross’s local-food ethos. With its own farm in Northumberland supplying the kitchen, its traceable meat cuts and seasonal British produce are a blueprint for sustainability. The sun-drenched terrace along Regent’s Canal makes it a summer stalwart for long lunches and leisurely dinners.
But just when it seemed the neighbourhood had reached saturation point, Adam Simmonds arrived with something altogether more profound…
The Perfectionist’s Return
To understand Voyage is to understand its creator. Adam Simmonds is not your average chef. He doesn’t court publicity. He rarely plays the celebrity game. What he does, however, is cook with razor-sharp precision and a deep sense of intellectual curiosity.
Simmonds trained at Le Gavroche and The Ritz, but it was his time under Raymond Blanc at Le Manoir aux Quat’Saisons that would prove formative. There, he absorbed an obsessive commitment to quality, seasonality, and the philosophical grounding of cuisine in place and purpose. It was also the first time he felt a kitchen could be a place for art.
His own accolades followed swiftly: a Michelin star at Ynyshir Hall in Wales, another at Danesfield House, and a stint as head chef at The Capital Hotel. But beyond the stars and critical praise, Simmonds has carved out a reputation for complexity, finesse, and thoughtfulness on the plate.
More recently, he has shifted focus to mental health and sustainability in hospitality. As a Chief Ambassador for The Burnt Chef Project, he has advocated for mental wellbeing in the industry. At Home Kitchen, a social enterprise offering employment to those who’ve experienced homelessness, he championed food’s power to restore and transform lives.
Voyage is his long-awaited return to the fine-dining stage — and it’s nothing short of a manifesto.
Voyage: A Restaurant Without Borders
Located in The Megaro Hotel (which is also home to vibrant Italian restaurant Spagnoletti – also led by Simmonds), just opposite St. Pancras International, Voyage with Adam Simmonds is less a restaurant and more an immersive narrative. The name itself — Voyage — hints at what awaits: not just dinner, but a story told through flavour, memory, and craft.
The dining room is a minimalist triumph: Scandinavian in palette and precision, with pale woods, clean lines, and a warm but restrained sense of design. The room flows seamlessly into the open kitchen — a deliberate choice. There are no barriers here, no hierarchy between chef and guest. Diners are part of the theatre, immersed in the process.
The seven-course tasting menu is a study in balance and restraint. Simmonds draws on Nordic and Japanese influences — think clean broths, fermented elements, raw preparations, and subtle umami notes. His dishes avoid opulence in favour of clarity and emotion. There’s a structured oscillation between the five taste elements — sweet, salty, bitter, sour and umami — with each plate representing a peak in that sequence.
For example, the Winter 24/25 Tasting Menu begins with Oyster paired with white asparagus, apple, and sorrel – a dish that offers a delicate balance of brininess and freshness; this is followed by Lobster accompanied by cockles, sea urchin, and kelp broth, showcasing the depth of oceanic flavours. The Celeriac combined with shiitake, walnut, and black truffle emphasises earthy tones and textures, while the Sweetbread served with burnt onion purée, kohlrabi, and mustard seeds provides a rich and savoury profile. The star dish is the Venison presented with amber-roasted beetroot, parsley, and blackberry, highlighting robust and gamey notes.The Sea Buckthorn, paired with carrot and clementine, offers a refreshing citrus interlude, with the menu ending with the Pearl Barley, finished with chocolate ganache, hazelnut, and pear, delivering a harmonious conclusion to the meal.
Vegetarians are not sidelined. A celeriac and black garlic dish, fermented and roasted, shows just as much ambition and layered complexity as any meat course.
There’s also a five-course version of the tasting menu, and a refined à la carte option, which includes a starter, main and dessert drawn from the season’s highlights.
The drinks programme is equally curated: four bespoke pairings (including non-alcoholic), a 150-strong wine list with low-intervention standouts, and mocktails developed by Greg “Doc” Chudzio at Hokus Pokus, the Megaro’s own cocktail laboratory.
Voyage as Philosophy
What makes Voyage so extraordinary is not just the food or setting — it’s the sincerity of its philosophy. Simmonds treats ingredients with reverence, using classical French foundations while embracing fermentation, foraging, and preservation. His team pickles seasonal produce, cultures butter, and makes their own vinegars and garums in-house. Every choice on the plate has purpose, story, and provenance.
And yet, the experience is intimate, not intimidating. The service is informed but unpretentious. The dishes are explained with genuine passion, not performance. There’s a sense that everyone — from sommelier to commis — knows they’re part of something special.
A New Benchmark for London Dining
In a city of 85 Michelin starred restaurants, it takes vision to stand out. And in King's Cross, where the competition is fierce and the diners astute, Voyage doesn't just keep pace — it raises the bar.
For food critics, chefs, and well-travelled epicureans alike, Voyage is the restaurant that London's been waiting for: serious without being stuffy, poetic without being precious. In Adam Simmonds, the city has gained back a chef whose culinary clarity might just shape its future.