News, Reviews, South

‘Upstairs’ at The Guildford Arms

Located on an unassuming residential street in the heart of Greenwich this is a local Pub – with a difference. Having launched in January 2016, it has already been recognised by Michelin, Hardens & The Good Food Guide thanks to it’s seasonal, locally produced menu.

Head chef, Simon Wills takes a weekly tour of Kent visiting his favourite suppliers and hand selects their finest ingredients for the restaurant.

‘Upstairs’ is as you’d expect above the traditional pub below. The atmosphere is a little more grown up and somewhere you’ll want to take your time over each dish. Choose from either the 5 course tasting menu (which priced at £40 is unbelievably good value!) or a la carte – both of which can be paired with wine for an additional £22. The menu is split into vegetarian ‘Garden of England’, fishy ‘South Eastern Coast’ and meaty ‘From the Farm’ and with just two options under each category, you can feasibly work your way through the whole menu!

A seasonal Bellini helped get us into the mood for the feast ahead – pear vodka, wild fennel and prosecco with a sugary rim to round things off.

Huge doorstop chunks of bread are served with homemade charcuterie (super impressive!), pickled mushrooms and whipped butter to tide you over until the first proper course arrives.

First up was the kale salad which also turned out to be one of our favourite dishes (who’d have thought it!). We loved the textures of crunchy leaves, creamy truffled Ashmore cheese, sliced cepe and a sprinkle of cobnuts from nearby Kent.

Guildford ArmsMoving onto the fish course which the restaurant orders daily from Chapman’s of Sevenoaks. Mackerel arrived with grated horseradish and seaweed whilst the Rye Bay slip sole came in a comforting creamy brown butter & cider sauce.

Photo by James Clarke. www.jamesclarke.me, james@jamesclarke.me. 07941676821. Strictly not to be reproduced without permission.

Festive partridge was served with sprouts and mushrooms, combining all the wintery ingredients to create a light, modern dish. A juicy piece of venison came alongside vivid red picked elderberries and beetroot. Both of which are great examples of Kent produce, coming from Godmersham, a little village near Ashford.

Photo by James Clarke. www.jamesclarke.me, james@jamesclarke.me. 07941676821. Strictly not to be reproduced without permission.

Despite being pretty full we couldn’t pass up on the cheese course – truffled Canterbury Cobble was super rich but served with light crisp bread was a delight – one was more than enough to share.

Seasonal pear reappeared for dessert, this time beautifully presented with walnuts, honey and yoghurt in a picture perfect dish. Alternatively opt for these cute chocolate, chestnut and salted caramel truffles.

Photo by James Clarke. www.jamesclarke.me, james@jamesclarke.me. 07941676821. Strictly not to be reproduced without permission.

A really lovely option if you want great food without travelling into Central London – we can see many an anniversary meal being spent here.

http://www.theguildfordarms.co.uk/upstairs/

 

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