Eat Out London!The Coach
The Coach — The Coach
The Coach is an independent pub and garden with good European food.
We also offer grower Champagnes from independent vineyards and a selection of cocktails and sharpeners.
Expect signature dishes such as grilled rabbit, mustard sauce and smoked bacon; onglet, frites and aoli; and steak tartare, while on Sundays, it's the turn of his traditional roast.
The premises had once adjoined a Bear Garden that provided such amusements as bear baiting and cockfighting.
Rumours that the landlord kept the bears in his cellar until one day his ladder slipped and he met a grisly end are unconfirmed.
Reviews and related sites
The Coach Makers Arms | Cubitt House | Eat & Drink | Marylebone ...
The perfect, intimate vaulted space, featuring a hand carved wooden bar, you can relax in the snug whilst our bar staff wait on you hand and foot.
With a seasonally changing cocktail list and a hand picked selection of seasonal bar snacks and escape from the hustle and bustle of London.
We welcome guests on a walk-in basis and take table reservations for two to twelve people for drinks, see below.
Alternatively, if you’re looking for a private space or wanting to book for more than 12 people please contact our events team.
The Coach and Horses Barnes
At The Coach and Horses we pride ourselves on being a community pub in the heart of Barnes, serving a fine selection of cask conditioned real ales.
Cosy up by our log fire or enjoy the sunshine in the garden with your tipple of choice and a bite to eat from our menu of traditional pub classics.
Our friendly team look forward to welcoming you to The Coach and Horses.
'London's best chip': Tim Hayward reviews The Coach
The Coach - London Restaurant Reviews | Hardens
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The Coach, restaurant review: Tom Kerridge is giving something back
food staff menu drinks
Long gone are the days when Marlow locals could nip into the H&F for a pint and a snack; six-month waits for a table are the norm now.
Whole quail, roasted to a lacquered shine and stuffed with sausage meat; mussels in a creamy stout broth foamed like the head on a pint of Guinness; a dainty, bite-sized burger.
Take the crispy pig's head with piccalilli, which despite the trencherman promise of the description, is almost Japanese in its restraint – a crisp, panko-crumbed croquette holding a swoony dice of pork cheek, garnished by a thin wand of brittle crackling.
Fine, but I can almost hear the voice of Charles Campion from MasterChef – one of the few food shows Kerridge hasn't yet colonised – moaning "Don't call it piccalilli if you're not going to give us PROPER PICCALILLI".
Scotch egg (which is listed on the 'no meat' side of the menu, with the confusing caveat, 'contains meat') is another precision-tooled, panko-crusted morsel, made with smoked haddock and black pudding rather than pork, wrapped around a quail's egg whose vivid yolk flows liquid gold.