Chef Ben Tish continues his culinary relationship as Chef Director at Cubitt House with the launch of The Barley Mow, a 19th century Grade II listed pub and restaurant in the heart of Mayfair.
The ground floor pub will open from tomorrow, 30 September, and the restaurant from 10 October for dinner (lunch to follow from 17 October).
The modern pub group Cubitt House acquired the impressive corner site in Duke Street, Mayfair, earlier this year, and have invested in a full refurbishment and restoration of the property.
The pub will retain its pub credentials by serving accessibly priced pub fare and a fine selection of ales and lagers. The first floor restaurant – seating 45 – will feature a contemporary clubby environment with an impressive open bar showcasing a carvery as well as a Neal’s Yard cheese display.
Ben Tish enthused: 'The food will be rooted in the classics, cooked well and presented simply - taking its inspiration from Britain with a little bit of France. Super seasonal, using British produce as much as we can and where it’s best.” Ben and Head Chef Chris Fordham-Smith (previously at the Great Norther Hotel and The Westbury) have devised a restaurant menu that showcases British classics, in collaboration with their favoured UK suppliers.
Starters will be £12-£18, main courses £19-£42, and desserts £9.75-£12. Highlights include:
Starters: Baked squash, spelt, sage & Ticklemore salad Soused mackerel, fennel, cucumber & crème fraiche The Barley Mow seafood salad Steamed cockles with parsley butter,
Mains: Roasted celeriac, beetroot & lentil cottage pie Wild sea bass, pumpkin, chanterelles, brown butter Free range chicken (1/2 or whole), sage & truffle butter Native breed beef pie & mash, parsley sauce Daily Roasts from the Carvery (Silver-served at the table).
Desserts: Cambridge burnt cream Poire Belle Hélène Sticky toffee pudding, salted caramel sauce & Ivy House clotted cream.
The pub’s more casual food offering will comprise Haggis Scotch egg with whisky mayonnaise; Sausage roll with homemade brown sauce; Pulled beef fritters with anchovy & pickled walnut; Battered pollock & chips with mushy peas; Seasonal oysters; and Angus beef rump with watercress & shoestring fries. Snack will be £4.50-£13, and main plates from £19.50.
Lara Rogers will be General Manager, capitalising on her local address book following previously working at the nearby Guinea Grill alongside her father, Oisín Rogers. The Restaurant Manager will be Michael McGivern, who has come from The Princess Royal, and prior to that at the Pantechnicon and with Corbin & King (at Brasserie Zedel and the Colony Grill at The Beaumont).
