The Coach House
Pub · Charing Cross
7 Oxendon St, London SW1Y 4EE, United Kingdom
Highlights
Victorian pub with pub grub, live comedy, and sports
Victorian pub with pub grub, live comedy, and sports
"Clerkenwell feels like a much more logical home for Henry Harris’ cooking than Knightsbridge — with Smithfield market, St John and Club Gascon all around the corner, The Coach can happily situate itself at the centre of a ferociously greedy Venn diagram. The décor isn’t to everyone’s tastes, necessarily — “a little Home Counties” was one especially withering verdict — but there’s no arguing with the food. Up at the bar, a riotous merguez sausage roll makes for an ideal accompaniment to a pint (or an appropriately debauched aperitif); once at the table, the real challenge is finding things not to eat on a profoundly appetising menu. It’s hard to go wrong with any of it, but it’s in his way with slightly more uncommon beasts like duck and rabbit that Harris’ real genius shines through." - George Reynolds
"For Tim Hayward, the search is over. “London’s best chip,” he announced in his FT review of The Coach, Henry Harris’s first major opening since Racine bowed out in 2015. The Clerkenwell boozer-cum-dining room prides itself on executing classics faultlessly, which, yes, includes the chips — they’re Betjeman-burnished and have an exceptional, almost Kettle-like crunch, which gives way to a fluffy dream of an interior. The kitchen’s Franco-British mission statement finds its fullest expression when they’re paired with the onglet and bone-marow butter, but honestly, they’re good with everything." - Emma Hughes
"Chef Henry Harris will be relishing the reviews of The Coach thus far. The pub only opened in 2018 but has already become a scratching post for the savviest of diners. It is one of the better venues for Sunday lunch, and on weekday dinners, grilled sea bass is bedded with prawns and samphire; confit duck leg might arrive with delicate lentils and cream. It is generally a more upmarket proposition — the likes of pommes sarladaises and croziflette are testament to that. There’s plenty of rich, French cooking. But it’s also just as easy to sit down to a bowl of chips, or steamed prawns and bread, or calves brain on toast. Or all three and a bottle of house red. Nibbles at the bar are just as satisfying." - Josh Barrie
Stephen Vowles-Sheridan
Iulia Baciu
Rip Blackstaff
Andrei B
Donna Newman
Neil T
Lindsey Clayton
Joe
