This May, acclaimed chef Sally Abé will be breaking ground with the opening of Blue Boar Pub – the first of her four new openings at Conrad London St. James.
Located in the heart of Westminster village, Blue Boar Pub is set to be a modern take on the classic London pub. Abé will be bringing a wealth of experience from her time as Head Chef at The Harwood Arms to refine and elevate the concept.
Menus will include bar snacks such as coronation chicken scotch egg with golden raisin chutney, devilled whitebait, and pork scratching with Bramley apple sauce, while starters include Cornish crab with cucumber jelly and grilled sourdough and corned beef and mustard croquettes, followed by a series of salads, sandwiches and main courses that constitute classic pub food, but with a twist.
Dishes such as Fallow Deer burger, with celeriac and bone marrow remoulade, bread and butter pickles, and onion rings, alongside beer battered Cornish cod with thick cut chips, mushy peas and chip shop curry sauce, are sure to become firm favourites.
Vegetarian and vegan options include mushroom sausage roll with pickled walnut ketchup and, vegan BLT and lentil shepherd’s pie with purple sprouting broccoli and black garlic gravy.
To finish, guests can expect sweet treats of early grey and chocolate mousse with salted caramel, buttermilk panna cotta with strawberries and mint and apple and almond tartlet.
The pub has also undergone an interiors revamp inspired by local landmarks like Big Ben’s clocktower, including a striking new bar. The pub has been redesigned to feel warm, welcoming and characterful, with plush banquets, cosy corners and hidden spots, providing plenty of space for socialising and eating.
Sally Abé, Consultant Chef at Conrad London St James comments: “I’m cooking the food I want to eat when I go to a pub, so my menu is a traditional pub menu but with my own contemporary twist on much-loved classics.”
Adding: “It’s all about quintessentially British dishes – done to their absolute best with a lot of love and care. The Sunday roast is going to be amazing; I’ve spent a lot of time working on it so I can’t wait for our first Sunday. I’m really focusing on attention to detail, using the very best British produce available, and just making sure the Blue Boar becomes one of the best pubs for food in London.”
Beverly Payne, General Manager, Conrad London St James adds: “Blue Boar pub is in the same place as its popular predecessor, Blue Boar Bar, and we’re retaining all of the longstanding politics links, like our very own Division Bell, but making it even better.”
Continuing: “The local community is so important to us, so we’ve brought in subtle changes that we know our regulars will love, and we’ll still be Westminster’s favourite local for eating, drinking and meeting. There aren’t many top hotels in London with a real pub, so that’s a real draw for our residents.”
