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.
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