Winter 2018 sees Clerkenwell’s award-winning pub, The Coach, unveil four stunning bedrooms, overlooking the cobbled streets of this atmospheric quarter in London.
Throughout the building, great effort has been made to retain traditional elements of this 18th-century inn, whilst endeavoring to keep the décor fresh and crisp. Warmth from overhanging globe lamps and dark timber wainscoting create a luxe Dickensian inspired space, which extends into the bedrooms, tucked away at the top of two flights of stairs.
Designer, Liana Braune (Zaffera.London) said, “The rooms are in keeping with the overall ethos of The Coach – there’s a rustic charm to them, but finessed, so guests will find a stylish space in this media-centric neighbourhood. We’ve played with texture, colour and contrasting details, to create rooms which are full of character and visual excitement.”
Already hailed by The Sunday Times as the “best pub with rooms of the year,” this landmark public house reopened its handsomely refurbished bar and dining room in January 2018, through an exciting collaboration between chef Henry Harris (Three Cranes, The Hero of Maida) and James McCulloch (The Harcourt, Three Cranes, The Hero of Maida).
Having opened to rave reviews from multiple national critics, the restaurant champions a daily changing French bistro menu reflective of the seasons.
The breakfast menu runs from coconut & pecan granola or pastries, to the more substantial Coach breakfast. The lunch and dinner menus feature duck magret with braised red cabbage, pommes sautées & red wine jus, and daily changing fish dishes sourced from south coast day boat fishermen. Sharing dishes include whole grilled seabass with braised fennel, new potatoes, prawn & caper butter. There is the signature pudding of crème caramel, as well as a simple apple sorbet with shot of Calvados.
The Coach is particularly renowned for its Sunday lunch. The likes of 48-day-aged rare roast sirloin of beef and seven-hour roast shoulder of lamb with mint sauce; all come served with Yorkshire pudding, duck fat roast potatoes, roast carrots, greens and leek gratin.
The beer, wine and spirits offer has a strong leaning to independent and or family owned producers. Wine lists are informed and carefully curated, based on what Henry and the team enjoy drinking, with an emphasis on France and Italy. Champagnes are selected from independent vineyards, and Apéritifs include Kir Royales and Berto Spritzes.
Ales and Drafts are also a priority, for this is a still a destination for visitors to come and enjoy a pint and bar snacks, like homemade sausage rolls and charcuterie plates with celeriac remoulade and pickles.
Already recognised for its unparalleled dining experience and real respect for the site’s history, The Coach is committed to ensuring their boutique rooms provide a breath of fresh air to the capital’s accommodation scene.
