Chef Tom Booton will open Ralphie’s, his first solo restaurant, on The Pimlico Road in late November 2026.
Named after Booton’s Maltipoo, the 40-cover neighbourhood restaurant will serve playful takes on British classics, drawing on the chef’s upbringing in Colchester and his experience in some of London’s best-known kitchens.
Booton spent six years as executive chef at The Grill by Tom Booton at The Dorchester, becoming the youngest person to lead the restaurant in its history. He previously worked in the Michelin-starred kitchens of Alyn Williams at The Westbury and Ollie Dabbous’ eponymous restaurant.
“Ralphie’s has been a long time coming, so I’m genuinely so excited to finally share what I’ve been working on behind the scenes for the past few years,” said Booton. “The food is rooted in the things I love to cook and eat, with great produce at the heart of it. Most importantly, I want Ralphie’s to feel like a proper neighbourhood restaurant: a place that feels warm, welcoming and full of life, with really good food at the centre of it.”
Starters, priced below £18, will include crispy cod cheek scampi with warm tartare sauce and beef tartare served with potato chips and dried beef heart shavings. Main courses, priced at approximately £30, will feature pork and mushroom pie with charcuterie sauce and Booton’s interpretation of moules marinière, alongside a changing selection of blackboard specials.
Puddings will cost less than £12 and continue the menu’s nostalgic approach. A vanilla soft-serve sandwich will arrive with warm hazelnut and fudge sauce poured tableside.
Sunday lunch will form a central part of the restaurant’s offering. Dishes from £27 will include Hereford beef rump with horseradish and watercress, plus a Yorkshire pudding filled with leg of lamb ‘Shepherd’s Pie’, served with mint sauce and trimmings including Booton’s signature cauliflower cheese.
A whole stuffed Sutton Hoo chicken with bread sauce and stuffing will be designed for two or three people to share.
Alongside its main dining room and small outdoor terrace, Ralphie’s will contain The Den, a 14-cover private dining room overlooking the kitchen. The space will feature a bespoke walnut table and a record player stocked with vinyl from Booton’s personal collection. Private dining options will include Beef Wellington carved tableside and a sharing Banoffee pie.
The restaurant’s wine list has been developed by consultant, judge and educator Emma Robinson, with glasses starting at £7.50 and bottles from £32. Drinks expert Pritesh Mody has created the cocktail menu using seasonal pickles and infusions foraged by the kitchen team. Drinks will include a freezer-cold Beetroot Martini and Ralph’s Hedgerow Negroni made with fennel pickle liquor.
Four-legged visitors will receive their own menu in tribute to the restaurant’s namesake. Options will include the Pig in Blanket, Crispy Fish Skin Roll and The Chew Board, served in bespoke dog bowls bearing the Ralphie’s emblem.
Booton has designed the interiors using oxblood tones, patterned Colefax and Fowler fabrics, dark walnut, brass finishes and pieces gathered from antique shops and auction houses. Lighting and mirrors will come from neighbouring design house Jamb, while London artist Ewan David Eason has created original prints for the restaurant.
Ralphie’s will open at 87 The Pimlico Road, London SW1W 8PH, in late November 2026, with reservations opening in late October. It will serve lunch and dinner from Monday to Saturday, with Sunday lunch available from midday until 5.30pm.