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The Barley Mow

London, Mayfair - British - Pub - £££

Overall Rating: Good

Uniqueness:Does the establishment stand out in the context of the local area? Good

Deliciousness:How delicious is the food? Good

Warmth:How warm is the service and the hospitality in general? Very Good

Strength of recommendation:How enthusiastically and widely would you recommend the establishment? Good

From the Cubitt House group, this transformed Mayfair pub comes across as a genuine local, refreshingly free of affectation and resolutely faithful to its pub roots. The impressive ground-floor bar has held on to its darkly varnished wood and etched glass, packing in drinkers for pints of proper beer and a bar menu offering the likes of hot meat buns or sausage rolls with homemade brown sauce. However, the real action takes place upstairs in an intimate, richly decorated dining room. Here chef director Ben Tish and head chef Chris Fordham-Smith's influences are to be seen, their talents and food-loving instincts delivering high-impact, no-nonsense British cooking. It’s a clear-sighted, thoughtful approach that pays dividends all round, from starters of steamed cockles (with parsley butter), a house terrine en croûte or brown crab rarebit to desserts such as baked Alaska (for two) and sticky toffee pudding with salted caramel sauce. In between, the kitchen applies a respectf...

From the Cubitt House group, this transformed Mayfair pub comes across as a genuine local, refreshingly free of affectation and resolutely faithful to its pub roots. The impressive ground-floor bar has held on to its darkly varnished wood and etched glass, packing in drinkers for pints of proper beer and a bar menu offering the likes of hot meat buns or sausage rolls with homemade brown sauce. However, the real action takes place upstairs in an intimate, richly decorated dining room. Here chef director Ben Tish and head chef Chris Fordham-Smith's influences are to be seen, their talents and food-loving instincts delivering high-impact, no-nonsense British cooking. It’s a clear-sighted, thoughtful approach that pays dividends all round, from starters of steamed cockles (with parsley butter), a house terrine en croûte or brown crab rarebit to desserts such as baked Alaska (for two) and sticky toffee pudding with salted caramel sauce. In between, the kitchen applies a respectful approach to top-drawer ingredients: native-breed beef pie with mash and parsley sauce; an exemplary free-range roast chicken, served with sage and truffle butter; a daily roast of rare-breed meats (the real deal). There’s an inspired cheese selection too, and wine is taken seriously – expect a thoughtful selection that accommodates all depths of pocket.

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VENUE DETAILS

82 Duke Street
Mayfair
W1K 6JGGB

020 4553 1414

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OTHER INFORMATION

Private dining room, Separate bar

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