New chef at the Cadogan Arms KIngs Road Chelsea

The Cadogan Arms, originally built in 1869, has long been a firm favourite with locals and Londoners and now, The Cadogan takes it up another notch with the arrival of new head chef Sam Hawkes and his seasonal British menu

Previously of The Bull and Last (Highgate), Sam has created a new menu brimming with fresh seasonal ingredients from some of the UK’s finest suppliers. Dishes to start include pork knuckle and pistachio terrine with apricot chutney & scratching’s; Queen scallops, chorizo, sea spinach & hazelnut powder and whole Cromer Bay crab with curried mayonnaise, watercress and toast. For main course, tuck into roast fillet of Peterhead cod, creamed mashed potato, mussel and clam chowder & salty fingers; roast Iberico pork shoulder, almond purée, pickled plums and pork jus or rump of Welsh lamb, Colston Basset dauphinoise, purple broccoli, crispy anchovy and lamb jus. Daily specials include innovative dishes such as Thai-spiced yellow fin tuna and shrimp burger with triple cooked chips and chilli sauce or a sharing dish of slow-roast shoulder of wild fallow deer with duck fat potatoes, greens, roasted roots and roasting juices (forthree people). Desserts include custard pudding with Champagne rhubarb and ginger sorbet; hot chocolate pudding with blood orange syrup and mascarpone or apple tarte tatin, calvados caramel and vanilla ice cream.

An all-day bar menu is also available for those who want a lighter bite. Enjoy a black pudding scotch egg with HP sauce; chilli salt squid or pulled pork sliders with jalapeno relish. For those looking for the ultimate Sunday roast, why not try the whole roast Suffolk chicken with all the trimmings served in their very own upright roasting tins.

Drinkers will delight in a strong international wine list which includes ETM’s exclusively blended red, white and rosé wines, ETM, Cuvee Frères Martin, IGP d’Oc, Languedoc 2012, available only in their venues. Monthly seasonal ales alongside their own Jugged Hare Pale Ale, premium spirits and a selection of carefully chosen classic cocktails complete the picture.

Spread across two floors, the 19th century boozer, lovingly restored to its former glory, says ‘refined local’ and features a formidable selection of Victorian taxidermy, from bison to butterflies, otters to antlers, alongside a set of illustrations that embody gentlemen of the period, courtesy of Robert Dighton.

Head upstairs to what was the original Billiards Room. True to form, the space has been rebuilt to better serve its original purpose. Played by kings and commoners, gentlemen and hustlers, the 16th century game, banned in 1757 in alehouses due to its seedy reputation, makes a welcome re-appearance via three eight-ball tables and a plethora of prints and vintage photographs representing this now commonplace pastime. For events the tables can be converted into large dining tables each seating up to 12 people, with a maximum of 50 seated guests.

The Cadogan Arms
298 King’s Road
London, SW3 5UG
020 7352 6500

www.thecadoganarmschelsea.com

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