The ground-floor pub will serve modern British food with European influences, led by chef Max Taylor-Baggs, formerly of Straker’s and Dorian - where he was part of the team awarded a Michelin star in 2024. The menu will include a raw bar, beer snacks, seasonal main courses and a daily changing pudding selection.
The pub will have two bars. The Public Bar will be a standing room-only drinking space, with live piano every night and Sunday singalongs, serving cask ales and Allsopp’s Double Diamond. The adjoining Saloon Bar will offer a more relaxed setting for drinks, lunch and dinner, with a circular marble-topped bar, booths and a fireplace.
The Grade II listed building has stood on the corner of Sutherland Avenue and Warrington Crescent since 1857. Its renovation will retain original features, including decorative ceramic tiles, mosaic flooring and marble fireplaces, alongside updated interiors, a new pub garden and ten fully refurbished hotel rooms.
On the first floor, Minnie’s will operate as a separate restaurant serving Anglo-French classics. Named after Allsopp’s great-great-grandmother Minnie Allsopp, an Escoffier patron in London and author of an Edwardian-era ‘bestselling’ recipe book, the restaurant will combine a grand brasserie format with a neighbourhood dining offer.
Mark Angell, formerly of The Kerfield Arms in Camberwell, which was awarded a Michelin star in 2026, will join the project as head of operations.
“I am immensely excited by this project and equally thrilled to have such a brilliant chef in Max, and a superb operator in Mark, on board,” says Allsop.
“I can’t wait to open the doors to this beautiful building, which we are restoring so carefully, and welcome everyone in.”
Further details are set to be announced in early 2027, ahead of the spring opening.