The Duke of Wellington, Marylebone, London

The Duke of Wellington,
94a Crawford Street,
Tel: 0207 723 2790

Standing on the corner of Crawford Street and Wyndham Place, The Duke of Wellington is a welcome addition to the Marylebone neighbourhood.

The Duke of Wellington has been set up by Jamie Prudom ( co-founder of The Pigs Ear, Chelsea and co-owner of The Brown Dog in Barnes) Alan Lempriere ( co-owner of The Brown Dog in Barnes and property developer ) and Hilary Fairhurst ( co-owner of The Brown Dog in Barnes and financial management consultant in the licensed trade)

The interior has been designed by Maria Hipwell Creative Director of ‘Parkbench’ using lighting by ‘Sputnik’, wallpaper by Tracy Kendall and photography by Tom Hatton

Their collective aim was to create ‘somewhere which would stand out as a quality, gimmick free watering hole with Classic Modern European Food, using the best British produce.

From the moment you walk through the door with the two tone walls, rich red ceiling, beautifully lit bar, the walls decked in mirrors and the classic artwork, it creates the setting of a relaxed and traditional atmosphere of an English local with a modern twist

The stairs to the First Floor Dining Room transport you into a cool, bright room, with dark oak floorboards and a wonderful view of St Mary’s church, on Crawford Street.
Seating up to thirty people, the tables are covered in crisp white tablecloths with simple dark wood chairs, in front of a very grand roaring log fire.

The kitchen team is being led by Fred Smith, who first trained with Martin Lam at ‘Ransomes Dock’, after this Fred went to Wales to work under Steven Terry at ‘The Walnut Tree Inn’ and then returned to London to ‘Bibendum’ restaurant. This was followed by travelling to Australia and stints in several restaurants in Sydney and Queensland and the running of the kitchen on a private yacht.

On his return to England he was reunited with the team at ‘Ransomes Dock’, where he lead the Kitchen in the absence of the Head Chef and also along side him. After this, Fred moved on to the position of Sous Chef at ‘Galvin Bistro De Luxe’, before leaving to take up the position of Sous Chef at The Brown Dog in Barnes.

Bar Menu

Spiced sweet potato soup with green chilli 5.25

Cornish crab on toast 6.00

Charcuterie plate, salami, chorizo, terrine, aged parma ham, grilled onion salad,
cornichons and roasted almonds 9.00

Devilled lambs kidneys on toast 6.00

Cumberland sausages, mashed potato and onion gravy 10.50

Steak and Guinness pie with greens 11.50

Grilled native lobster with hand cut chips and béarnaise sauce 13.00

Braised ox tail with horseradish mash 12.00

Roasted bone marrow, toast and bitter leaves salad 8.50

Deep fried fillet of cod in beer batter with pea puree and hand cut chips 12.50

Confit duck leg with roasted garlic mash and sprout tops 11.00

Seafood plate 9.00 / 17.00 / 26.00
( varies daily – to include – prawns, winkles, cockles, razor clam, mussels, oysters, crab, langoustines)
Served with shallot mignonette vinegar, cocktail sauce and mustard

Longhorn beefburger with home made pickles, salad and fries 9.50
-add pancetta and melted Fontana cheese 1.50-

Slow roast belly of gloucester old spot pork with apple sauce, crackling and roasted root vegetables 10.50

    comments (3)
  • written by fi macleod November 20, 2007 3:33 pm

    what a treat………a gastro with good wine in W1.
    food fantastic, a cosy place for drinks after work and or @ the w/e, I am going to stick my neck out and recommend this as a must!

  • written by Stacey December 30, 2007 3:23 pm

    An amazing place!! Excellent to meet after work for drinks, or to spend a lazy afternoon relaxing with friends – great food, great atmosphere and friendly staff!!

  • written by local January 22, 2008 12:12 pm

    I really wanted to like it, I really did! I live locally and had hoped it would be an amenity. BUT, the food was mediocre to ok, which could be said to be enough for a pub restaurant, except for the fact that it’s pricing was 25% at least above its value compared to competition; in this area, they will have to do better than that to survive. They had tried really hard (maybe too hard) to get the room right, but honestly, they need either (a) really upgrade the food and provide something special (b) take their prices down to pub bistro levels (but leave the food where it is). Too late now, also, but all the fuss about tablecloths, napkins, candles etc is a bit precious for a room above a pub. Sorry to carp but I do feel it is a missed opportunity. The waitress on the night I went, was great!

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