One of Chelsea’s most historic and best loved pubs, The Chelsea Pig, is now open to the public offering an authentic and compelling food and drink experience amidst an atmosphere reinvented by globally renowned designer Timothy Oulton.
The Chelsea Pig marks the first foray into the London hospitality scene for Oulton and is a new chapter for the business which was built upon a heritage in the storied world of antiques, giving rise to a 40-strong network of lifestyle interiors stores in some of the world’s greatest cities. Sitting on the corner of Old Church Street and Poulton Street since 1892, The Chelsea Pig has long been a go-to destination for in-the-know locals. Now, Timothy Oulton has set about creating an immersive sensation; a veritable feast for the five senses throughout and in the same spirit as the gastronomical prowess of the pub, Oulton’s instantly recognisable atmosphere and energy will elevate the style and charm of the popular landmark.
The Chelsea Pig offers all-day dining with a menu of classic British favourites, created by Head Chef Fionnan Flood using locally sourced ingredients of the highest quality. Starters include a Terrine of Rabbit with grain mustard, heritage carrots and sourdough crisps, hand dived scallops with caramelised celeriac, blackberry and wild mushroom and Salisbury boneless chicken wings, with Porcini purée and woodland herbs. Main courses include a Fish Pie to share, Cornish Hen Pot Roast with herb and suet dumplings, Hereford Dry-Aged Rib-Eye with treacle marinade and café de Paris hollandaise and the Stargazy pie with langoustine and a puff pastry crown. Sundays will see a traditional Sunday Roast cooked to perfection; Salisbury Chicken with spiced bread sauce, Hampshire Pork Belly and crackling with toffee apple sauce and a Hereford Rib of Beef will be served with all of the trimmings.
The drinks and cocktail menu have been curated by General Manager Michele Ridolfi, who has worked within some of the best bars in the world including Scarfes, Claridge’s and The Arts Club. Signature tipples will be showcased in the Chérie Old Fashioned with Bulleit Bourbon, Palo Cortado Gonzales Byass, Black Cherry & Vanilla, the Pig President with Ron Zacapa 23, Tio Pepe & Unripe Pickled Walnut and the Pink Ruby Margarita with Patron Silver, Pink Rhubarb & Cardamom, which sit alongside an extensive wine and Champagne list and a full bar offering of premium and classic beers and spirits.
The bar and ground floor dining space evokes an ambience that is an experience in its own right yet informal and welcoming. The dining room on the first floor – known as the Trophy Room – is refined and intricate and the perfect hidden gem to while away hours over gourmet food and fine wine.
Timothy Oulton has always admired the archetypal essence and allure of a quintessential British pub and excels in creating memorable moments that can unite a community through a shared sensory experience. Quick to realise the potential of The Chelsea Pig to extend this ethos from interiors to hospitality Timothy Oulton himself has added his expert eye to every corner of the pub and The Chelsea Pig will take its place as one of London’s newest and most enticing dining experiences attracting local and global design enthusiasts and lovers of premium food, drink and expert hospitality.
For more information or to make a reservation, head over to the pub’s official website.
