This week sees the opening of The Lampery, a new all-day dining spot in the heart of historic London.
Situated a short walk from the Tower of London and Tower Bridge, the restaurant also has a cocktail bar and terrace area that features a leafy green canopy and a bright aspect out onto Seething Lane.
The Lampery takes its name from one of Seething Lane’s most illustrious former residents and his favourite dish. Samuel Pepys was known for his 17th century diary that details life in the capital at the time, including two of its most well-documented events the Great Fire of London and the plague.
As an avid foodie, Pepys peppered his diary with details of his favourite meals and one dish that stands out is The Lampery pye, which he describes as’most rare’ in amongst a selection he devours at one of his famous feasts.
The restaurant’s opening menu includes a selection of hearty autumnal dishes such as The Lampery Pye, a new take on a classic made with slow braised beef cheek and prunes; Cumbrian back bacon chop with fried duck egg and triple cooked chips, a refined version of the family favourite; and a whole herb-fed roast chicken for two, served with tarragon mash and maple crispy chicken skin. The extensive grill section of the menu also includes several cuts of beef such as bone in sirloin and chateaubriand, each cooked directly over fire on the kitchen’s custom-made grill.
For those looking for a lighter option, there is seared Scottish salmon with dressed crab and pickled samphire or Cornish mackerel ceviche with scorched grapefruit, pickled cucumber, horseradish and fennel. The menu will regularly change in tune with seasonal produce in order to provide diners with the most flavoursome options available.
A menu of small plates is served daily from lunchtime onwards in the bar and terrace, including Ã¢â‚¬ËœRarebit’ crumpet bread, treacle pickled quail’s eggs, black pepper & thyme sausage rolls with homemade ketchup and white asparagus with almond mayonnaise.
Served on the Lampery terrace, guests can also enjoy breakfast daily with the choice of smaller dishes such as scotch oats with a side of apricot & cardamom or sourdough toast with London honey. Larger dishes include: The Great British brekkie, a classic English breakfast made with locally-sourced ingredients and the addition of goose fat potato rostis and homemade beans; and an omelette Arnold Bennett, made with smoked haddock, hollandaise, gruyere and chives. A brunch menu will also launch in winter 2018.