Located within the Grade II-listed building at 100 Strand, the venue will comprise two restaurants, two bars and a ballroom for private events.
It was revealed towards the end of 2023 that King would be reviving the historic central London restaurant, describing the project at the time as the “apotheosis” of his career.
King says the relaunch will build on Simpson’s multi-layered history, with nods to its cultural heritage and its long associations with chess, theatre, literature and politics.
On the ground floor, the Grand Divan will form the heart of Simpson’s in the Strand.
The main dining room is being restored in its original Edwardian style and will operate as the flagship restaurant.
The menu will be English at its core, featuring grills, roasts, pies and game, with an emphasis on high-quality British produce.
The 110-cover restaurant will also serve breakfast.
The wine list will focus on France, with a broad range of Champagnes, Burgundies and Bordeaux, alongside value-led options from across the country’s wine regions.
On the first floor, Romano’s will be a more informal, 135-cover restaurant showcasing the lighter side of English dining with continental influences.
Operating as an all-day restaurant, it will offer accessible pricing, quick service and relaxed, brasserie-style seating.
Simpson’s Bar, also on the first floor, is intended as both a destination cocktail bar and a central meeting point for diners before and after meals.
The bar will serve classically inspired cocktails with a focus on British spirits and sparkling wines.
Accessed via its own discreet entrance, Nellie’s will operate as a late-night bar, staying open until 3am.
It is being positioned as a more intimate, hidden venue within the building that is “hard to find and even harder to leave”.
The Assembly Ballroom will provide space for private events of up to 135 guests.
The project’s design is being overseen by Shayne Brady of Studio Shayne Brady.
The senior team leading the relaunch, including general manager Michael Johnston and group executive chef David Stevens, have previously worked with King at his former restaurant group, now The Wolseley Hospitality Group.
“It is now well over forty years since I fell in love with Simpson’s in the Strand, and over twenty years since I first became excited at the prospect of running it,” King says. “Simpson’s is the last of the grande dame restaurants to retain its original décor and features, and the opportunity to restore it to its former glory is the apotheosis of my career.”
Simpson’s in the Strand is expected to launch in February next year and will trade alongside King’s other restaurants, Arlington in St James’s and The Park in Bayswater.