Hot new London bar openings

The Duke of Richmond

Former Polpo chef Tom Oldroyd, who struck out three years ago with his own eponymous venture after leaving Russell Norman’s Venetian small plates chain, has taken the reins at Hackney pub The Duke of Richmond and given it a fancy French makeover.

Known formerly as The Richmond, the 18th century pub has been split into two – traditional boozer and a 30-seater fine dining room, both boasting separate menus with a seasonal French thread running through them.

Oldroyd will be indulging in on-trend open fire cooking, so expect the likes of lamb en croute with green beens and wild garlic butter; grilled Orkney scallops, charred purple sprouting broccoli and truffled beurre blanc; lamb sweetbreads and an asparagus vol au vent; and wild nettle, artichoke and broad bean ‘lasagna’. Beers and ciders are from local labels and wines have a European accent.

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