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The Duke of Cambridge | Local Young's Pub and dining, SW11 ...
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The Duke of Cambridge has been providing sustenance for the good people of Battersea since 1890.
Whilst the horse drawn omnibuses are long gone, you can still find us on the doorstep of Battersea Park offering a welcoming blend of tradition with a modern twist, plus cask ales, craft beers and fine wines, and a locally sourced, seasonal menu.
Great staff, great Sunday roast.
It's a cozy and lovely place full of nice people."
"Always top staff and a nice atmosphere.
Riverford at The Duke of Cambridge - The Duke of Cambridge
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After 15 years of successful independent trading, The Duke of Cambridge organic pub has now teamed up with Riverford, the hugely successful family-run farm known for its organic veg box scheme and farm shops.
The Duke’s founder, Geetie Singh, married Guy Watson, the man behind Riverford, in June 2014 and, perhaps inevitably, their businesses followed suit… With Geetie still at the helm, the organic pub in the heart of urban Islington now complements Riverford’s Field Kitchen restaurant on the family farm in Devon – contrasting places that both celebrate exceptional organic cooking, using ingredients of impeccable provenance.
Our chefs work with the best organic vegetables from our farm in Devon.
Location: Riverford at The Duke of Cambridge, Islington, London Salary: Different positions with changeable shift rates depending on experience, plus tronc Contract: Full time (up to 48 hours per week), permanant Location : Riverford at the Duke of Cambridge, Islington, London Location: Riverford at The Duke of Cambridge, Islington, London Contract: Full time (up to 48 hours per week), permanant
Duke of Sussex | Hippo Inns pub near the Southbank,Central London
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At The Duke of Sussex we are a reflection of the needs of our local community.
Our food is simple and harks back to the days when the British Pub first came about, inspired by the Alehouses & Taverns with the open fire cooking that were used at that time.
The Duke is famed for it’s charcoal spit roasted chicken which is brined and marinated for 24 hours capturing a beautiful charcoal flavour.
The Duke is warm and welcoming with an open fire, comfortable seating and a private dining room upstairs.
Outside the Duke you’ll find one of the best beer gardens in Waterloo, perfect for an after work drink al fresco.
Riverford at the Duke of Cambridge - restaurant review | London ...
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The Duke of Cambridge went on to win numerous green, natural, organic, ethical, environmental and sustainability awards, becoming a particular favourite of the Observer Food Monthly, not to mention immortalised in Liz Jones’s Diary, always referred to simply as “the Organic Pub” since there were no others.
So, as if in an organic fairytale, these pioneering businesses have now joined forces to give us Riverford at the Duke of Cambridge, offering “a unique field-to-plate dining experience”, while adhering to a “business ethos… ensuring a fair deal for all suppliers, staff, customers and the planet”.
Starters (“smaller plates” at £7) might include roasted squash and Brussels sprouts, honey and toasted nuts, or spicy mix veg quinoa soup.
Our other starter, crab chilli broth, was a thin brown soup evidently made from roasting the shells (“the bones”, our waitress said), with a little shredded crabmeat and spring onion lurking at the bottom, served with more of this toast thinly smeared with ochre “crab butter”.
Pouting fishcake, lemon mayo and savoy cabbage (£12) was one great big fishcake, charred on the outside, moist enough inside but with very little fish taste at all.
The Duke William Hotel Review, Kent | Travel
A historic Kentish country pub injected with big-name chef Mark Sargeant’s signature style and posh pub grub.
With four bedrooms above the bar, you can sample the Duke’s selection of local ales, gins and wines, and stumble upstairs to bed after tackling Sargeant’s generous portions.
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On the surface, very similar: both deep in the chocolate-box depths of the Kentish countryside, a landscape dotted with thatches, weathered brick and wonky, mullioned windows, where fat bumblebees drone and the air is fragranced with freshly-cut grass.
Sticking to his Kentish roots, here he is with his own local: the fantasy gig for many a man d’un certain âge.
Local crab wrapped in supple, homemade cannelloni sit in a rich seafood bisque.
Vegetables are given starring roles in the likes of a salt-baked celeriac dish, the root rendered sultry and languid, reclining in a pool of roast garlic cream.
• The Duke William The Street, Ickham, Canterbury, Kent, 01227 721308.