The story
The Devonshire in London builds its menu around quality provenance and straightforward British cooking techniques. An in-house butcher prepares dry-aged Scottish beef daily, while the wood ember grill handles the work upstairs. Coastal suppliers send creel-caught langoustines from Oban and hand-dived scallops straight from Devon. This focus on fresh regional ingredients shapes the restaurant’s approach to the craft.
Guests typically choose between the a la carte list or the set menu served throughout the week. Dry-aged steaks arrive alongside simple accompaniments, while day-boat fish and lobster follow the same clean preparation. Larger parties often request the feasting style option, which spreads shared plates across the table. This reliable approach to pub cuisine has earned the kitchen one AA Rosette for consistent execution.
The ground floor operates as a traditional London pub with a warm environment for casual drinks. A lift leads upstairs to dedicated dining rooms and a separate wood-fired grill area. Four private spaces accommodate intimate lunches or corporate gatherings for groups up to sixty people. This layered layout balances relaxed hospitality with a clear focus on the meal upstairs.
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