It was great to be back at the Princess of Shoreditch and enjoy another fabulous dining experience. We visited twice last year for a tasting menu and sunday lunch where the food inspired by talented chef Ruth Hansom and her team was delicious. But I can honestly say that going by this visit the bar has definitely been raised to the next level. The cooking and presentation of each dish was absolutely amazing. So yes folks make space in your diary to come and see for yourself.

The pub is set in the heart of Shoreditch and only a short walk from Liverpool Street station along Paul Street. We went in to receive a nice friendly welcome before being escorted upstairs to the dining room. It was from here that manager Leo took over and I have to say he looked after us superbly throughout our entire lunch. We enjoyed a drink while taking a look at the menu which for upstairs is simply a choice of the five or eight course tasting menu’s. We obviously chose the eight course.

We started with a fabulous selection of snacks that were a Crab and Apple , Venison Tartare and finally a Tomato and Goat’s Cheese that were all an absolute delight. This was followed by the Bread , Brioche , Crackers and two choices of butter Parsley and Chive plus Marmite.

CRAB & APPLE
VENISON TARTARE
TOMATO & GOAT’S CHEESE
BREAD , BRIOCHE , CRACKERS & BUTTER

It was now time for the first course and what a great way to begin than with a spring like Wye Valley Asparagus with pea custard , black garlic , old winchester and truffle where the flavour combinations complimented each other perfectly. This was followed by the South Coast Stone Mullet with heritage carrot , celery and celeriac risotto and lovage. The fish was perfectly cooked and the sauce was heaven. Next to arrive was a fantastic little pasta dish of Prince Squash and Goat’s Curd Ravioli with sage , pine and lemon with a hidden layer of goat’s meat under the ravioli that really enhanced the flavours of the whole dish.

WYE VALLEY ASPARAGUS
SOUTH COAST STONE MULLET
RAVIOLI

Now we moved on to the main course of Norfolk Black Chicken with a scotch egg , artichoke , leek and a date that was absolutely amazing. This was a fantastic dish and a worthy highlight on any menu. We then decided to have the additional cheese course. It was Wigmore , carrot cake , pickled walnut and celery that was devine.

NORFOLK BLACK CHICKEN
WIGMORE

Now it’s dessert time which started with the pre dessert of Granny Smith , dill , whey , buckwheat and even though we enjoyed it was just left undecided with the addition of the dill ice cream. What was to follow was pure chocolate heaven and a real credit to pastry chef Emily in the form of 70% Dark Chocolate , heritage beetroot and smoked hazelnut that left me drooling for more.

GRANNY SMITH
70% DARK CHOCOLATE

We finished with Coffee and delightful Petit Fours that were brought to the table by Ruth herself so she could thank us for coming and we could tell her how we thought that lunch was amazing before she had to head back to the kitchen. This brought to an end a fantastic lunch where the food and service was excellent. When you consider that the eight course tasting menu , the additional cheese course plus the inclusion of the bread that for this quality you still have change from ninety pounds is amazing. This really is a place I would highly recommend visiting and if the team continue to progress the way they are then the sky is the limit.

COFFEE & PETIT FOURS

Thank You Ruth , Emily , Leo and all the team for an amazing lunch and look forward to seeing you all again soon.

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