Stylish, and ageless, The Cavendish in Marylebone has everything you'd look for in a traditional British gastropub despite being a relatively new kid on the block compared to some of the older pubs in the area. Having been taken over by a brand new team in 2020 with Angela Hartnett protégé Alex Povall leading the kitchen as executive chef, it now serves an all-day menu which matches up to the newly refreshed surroundings. Serving a food menu focused around seasonaility, The Cavendish prides itself on using sustainable produce to create elegant dishes packed with flavour
The Cavendish's light-filled space consists of both a downstairs dining room and bar which has the full brasserie treatment, complete with banquette booth and wood-panelled walls, and a more relaxed upstairs dining room and bar. As well as having a number of tables inside, the pub also benefits from large Parisian-style heated outdoor terrace where guests can dine al fresco throughout the year.
Povall's inventive food menu showcases plenty of classic techniques. Begin your meal with snacks such as crab beignets ands ustainably-caught Maldon Rock oysters. Starters at The Cavendish range from cold roast venison with celeriac remoulade, parmesan and wild rocket, to whiskey cured trout with miso and radish. Generous main courses include a smoked ham hock and leek pie with mash and gravy, as well as vegetarian dishes like roasted cauliflower, fregola and pomegranate. On Sundays there is, of course, also the option of a hearty roast, while a selection of breakfast items are also available every morning.
The food menu is completed by a short selection of desserts such as sticky toffee pudding. In terms of the drinks offering at the Cavendish, the wine list features plenty of options from all over the world available by both the glass and bottle. There is also a fantastic selection of classic cocktails available too.