The Duke of Richmond

The Duke of Richmond is a cosy pub and dining room on the London Fields/Dalston side of Hackney, run by renowned chef Tom Oldroyd.

What We Ate

We skipped the starters and went straight to mains.

Whole butterflied mackerel, tahini yoghurt, chickpea tabbouleh, fermented chilli sauce, za’atar

Fresh, summery and full of flavour, with every mouthful a different combination of spicy, smooth and zingy.

6oz Irish grass-fed onglet steak served with hand-cut chips and your choice of Béarnaise sauce, peppercorn sauce or Café de Paris butter

Onglet, aka hanger steak, characteristically has a stronger, more ‘beefy’ taste than cuts like rump or sirloin, which makes the peppercorn sauce a top choice. Juicy, tender and beautifully cooked to your preference, this comes with proper skin-on chips.

Chocolate torte, crème fraiche and cherries

We shared this deliciously rich, fudgy intensely chocolatey torte; good move to have the slightly sour crème fraiche to cut through the sweetness, and the cherries were a nice touch.

Our Bill

We took advantage of their Friday lunch discount of half-price on all food. Without drinks (and the extra service charge), this would have been under £30.00 including service, so less than £15.00 per person. Given the quality and freshness of the dishes, and the accomplished cooking, that is an absolute bargain. (There is cheaper wine btw, I just love a Picpoul!)

Cheapo Top Tip

This pub has an amazing range of special offers and discounts, from half-price wine and lunches to burger deals and happy hour. Definitely worth a visit!

Sunday Lunch

As a bonus, I have to mention their Sunday lunch; it’s one of the best around and is always packed, so book ahead – you can even ask them to save you the beef, which usually sells out within an hour. If you can’t get the beef, the chicken is also incredible.

The Menu

The food, described as ‘Modern European’, is more restaurant than pub grub, with both price and quality to match. The menu changes daily depending upon the best seasonal produce available but the one above is fairly typical.

by Amanda David