Orion by Alex Webb: Bringing a Fresh Perspective to Wimbledon Village Dining
Wimbledon may be internationally recognised for its tennis championships, but beyond the immaculate grass courts and summer crowds lies a neighbourhood with a history stretching back centuries.
Once a rural settlement surrounded by common land, Wimbledon Village has retained much of its historic charm, with independent boutiques, traditional pubs and period architecture contributing to its appeal. Nearby Wimbledon Common, protected since the nineteenth century, remains one of south-west London's most treasured green spaces. Yet while the neighbourhood has long attracted visitors for its heritage and village atmosphere, its evolving restaurant scene is giving Londoners another reason to venture beyond the city centre.
Among its newer additions is Orion by Alex Webb, situated on Ridgway in the heart of Wimbledon Village. The seafood-led restaurant marks an important milestone for the Essex-born chef, who won MasterChef: The Professionals in 2020 at just 25 years old.
Having trained in respected kitchens including Hélène Darroze at The Connaught, Dinner by Heston Blumenthal and The Savoy, Webb has developed a style that brings together classical French technique, British ingredients and an appreciation for seasonal produce.
Orion is his first restaurant as chef-patron, with a menu centred on seafood, thoughtful flavour combinations and ingredients that speak for themselves.
Design & Interiors
Inside, Orion presents a contemporary interpretation of relaxed fine dining, balancing understated elegance with warmth. Hues of olive green introduce an earthy quality to the space, complemented by fresh wooden flooring and floor-to-ceiling windows overlooking Wimbledon Village. Natural light creates an inviting dining room that maintains a connection with the neighbourhood outside.
Overhead, spotlights punctuate the white-decked ceiling, bringing warmth to the interior without overwhelming its softer palette. The result is a restaurant that feels polished without becoming overly formal, equally suited to a leisurely lunch or an intimate evening meal.
The bar, however, deserves particular attention. An Italian marble console provides an elegant focal point, contrasting with metallic finishes and gold accents across the fixtures, including the suspended glass racks. The marble introduces a sense of luxury, while the metallic detailing lends a contemporary edge.
The Dining Experience
Our visit began with a glass of Wiston Blanc de Blancs, an English sparkling wine that felt especially appropriate given Webb's commitment to British produce. Its refreshing acidity and delicate bubbles made an elegant introduction to the seafood-led menu, while a non-alcoholic spritz offered an equally appealing alternative.
The first dish was dill and citrus-cured salmon, accompanied by fennel and orange salad, avocado purée and onion oil. Beautifully presented with delicate violet edible flowers, the plate immediately demonstrated Webb's attention to visual detail.
The salmon had a delicate texture, with the dill and citrus bringing freshness to its natural richness.
The fennel and orange salad introduced a welcome contrast, balancing sweetness with a gentle aniseed note, while the avocado purée added a creamy element that brought the ingredients together. The onion oil provided a savoury finish, preventing the dish from becoming overly delicate.
Next came the whole baked scallop, a dish that has reportedly become something of a favourite among Orion's guests, and it was easy to understand why.
Presented in its shell, the scallop arrived with burnt chilli butter, pickled shallot and wildflowers.
The butter brought a rich, gentle smoky heat, while the shallot introduced the acidity needed to cut through it. The scallop itself was tender, allowing its natural sweetness to remain the focus despite the bolder accompanying flavours.
There was a pleasing balance between indulgence and freshness, with the wildflowers adding another attractive detail to the presentation. Of the dishes sampled, this was particularly memorable and certainly one worth ordering.
The main course continued the seafood theme with a grilled halibut fillet, served with pumpkin purée, pickled burnt lemon gel and crispy potato.
The fish was grilled beautifully, retaining its delicate texture beneath a lightly coloured exterior. The pumpkin purée introduced a subtle sweetness, while the burnt lemon gel provided a sharper, more concentrated citrus note that worked particularly well against the richness of the fish.
Crispy potato added texture, but it was the finishing touch that brought the dish together. At the table, the maître d' poured a chicken butter sauce over the halibut, introducing a savoury depth that elevated the entire composition.
The sauce was rich without overpowering the seafood, bringing together the sweetness of the pumpkin, the acidity of the lemon and the delicate flavour of the halibut. It was a particularly successful example of Webb's classical training, where technique supports the ingredients rather than competing with them.
A Sweet Finish
Dessert took a traditional Italian direction with an affogato, made all the more memorable by Orion's striking Elektra Belle Epoque espresso machine. With its ornate detailing and distinctive vintage design, the machine brings a touch of Italian café culture to Wimbledon Village.
The combination of freshly brewed espresso and cold ice cream was a fitting conclusion to the meal. There's always something rather satisfying about finishing a carefully prepared dining experience with a dessert as uncomplicated as an affogato, where the quality of the coffee makes all the difference.
Here, the Elektra added a sense of occasion to an otherwise simple dessert, proving that even the most familiar classics can feel special when a little theatre is involved.
Sustainability Beyond the Kitchen
Webb's relationship with British farmers and suppliers forms an important part of Orion's identity, with the menu reflecting the availability of seasonal ingredients and seafood sourced from trusted producers.
However, the restaurant's approach to sustainability extends beyond the ingredients arriving in the kitchen.
One particularly interesting initiative involves the coffee grounds produced by Orion's Elektra machine. Rather than allowing them to become waste, the restaurant contributes used grounds to The Rooftop Farm Wimbledon, an urban growing project situated above Wimbledon Quarter, formerly the Centre Court Shopping Centre.
The project transforms an otherwise underused rooftop into a productive growing space, cultivating seasonal vegetables, herbs and oyster mushrooms in the middle of Wimbledon.
Working with local growers including Ollie Gestrin, James and Gabby McKenzie, the initiative uses recycled coffee grounds as part of the growing medium for oyster mushrooms.
The grounds provide nutrients that support mushroom cultivation, turning a by-product of the hospitality industry into a resource for local food production.
It's an excellent example of how restaurants can participate in a more circular approach to sustainability, particularly in an urban environment where opportunities for food production are often overlooked.
The connection between a restaurant in Wimbledon Village and a rooftop farm in the town centre demonstrates how local hospitality businesses can support more sustainable practices within their own communities.
Why Visit?
Orion by Alex Webb brings a welcome addition to Wimbledon Village's dining scene, combining classical French technique with a strong appreciation for British produce and seasonal ingredients.
The interiors are attractive without being ostentatious, the service introduces moments of theatre without unnecessary formality, and the dishes demonstrate an understanding of how contrasting flavours and textures can work together.
The whole baked scallop and grilled halibut were particular highlights, while the Elektra Belle Epoque coffee machine gave a traditional affogato an unexpected sense of occasion.
Beyond the dining experience, Webb's commitment to working with local producers and supporting initiatives such as The Rooftop Farm Wimbledon adds another dimension to the restaurant's identity.
With a menu that evolves alongside the seasons, Orion offers an appealing reason to return throughout the year. For those exploring Wimbledon Village beyond its famous sporting connections, this is certainly a restaurant worth discovering.
For more information visit HERE
Orion by Alex Webb
Address: 75-77 Ridgway, London SW19 4ST
Phone: 020 4646 9388
Images courtesy of ORION by Alex Webb
Words by Jheanelle Feanny
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