The story
The Princess of Shoreditch in London delivers Modern British cooking rooted in the history of an early 19th-century tavern. The kitchen emphasizes British provenance, sourcing ingredients directly from local farmers, butchers, and fishermen to build its seasonal menu. This commitment to regional produce earned the restaurant an AA Rosette for culinary excellence.
Starters range from scorched mackerel with matchstick potatoes to a twice-baked cheese soufflé. Main courses showcase Modern British staples, including a steak and ale pie served with creamed mash and hispi cabbage, or a grilled pork chop accompanied by sauce charcutière. The Sunday roast menu highlights a braised lamb shoulder shared between two guests, alongside corn-fed chicken and a walnut and apricot nut roast. Every roast plate is served with proper garnishes, including honey roasted carrots and parsnips.
The venue spans two floors and offers private dining options for exclusive hire. The bar serves draught beers like Princess Lager and bottled sessions such as Neck Oil. The wine selection prioritizes producers that align with the owners' preference for family businesses, offering bottles ranging from Portuguese Vinho Verde to Italian Chianti Rufina. Desserts provide a rich conclusion, featuring a Neal's Yard cheese board with Lincolnshire Poacher or a dark chocolate cremeux drizzled with olive oil. Sourdough bread arrives with marmite butter, underscoring the pub's attention to classic accompaniments.
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