Following their Local & Wild ethos, the brothers present a traditional pub with a difference
Brothers Richard and Oliver Gladwin have opened the doors to The Pig’s Ear, their first pub and fifth London site on Old Church Street, Chelsea. Tucked between the bustle of the King’s Road and the leafy Chelsea embankment, the building is a long-time favourite of locals, and the pair are thrilled to be welcoming one and all to the historic spot.
The pub dates from 1870, making it one of the area’s oldest taverns, and the team have restored it with due diligence – antique apothecary dressers and mustard hues mix with old-world chandeliers and storied whisky barrels, maintaining the historic ambience of the building.
The Pig’s Ear celebrates the groups’ ethos of prioritising sustainability whilst retaining its charm and ‘boozer’ feel. Food is by Oliver Gladwin, and the menu is demonstrable of his creativity and innovation without compromising on quality of produce and sustainability. The pub is just a stone’s throw from the group’s celebrated eatery, Rabbit, and together the two sites provide pleasingly juxtaposed food offerings to Chelsea’s residents and visitors.
Oliver and his team have designed a menu which heralds the diversity of British seasonal cooking and encapsulates the atmosphere of the English countryside in the middle of Chelsea. The main bar space on the ground floor features an open larder serving Lindisfarne Oysters, laid out in a French basin alongside a linen sack of wild yeast baguettes. Lighter plates include Pâté en croute, a tangle of langoustine served with chimichurri, and silver challis’ of Sussex garden crudités. Larger dishes include Sussex rose veal liver, and Cornish Megrim sole with capers and cockles. Additionally, there is always a beef offering from the family’s own herd, which grazes on the Gladwin’s vineyard in Sussex.
Steaks come in varying sizes and cuts, and are served with Cornish truffle brie, peppercorn sauce or a punchy jus. For puddings, English cherry crumble cheesecake, plus an enormous (and slightly outrageous) chocolate mousse for the table to share.
The group prioritises working with the best possible suppliers, championing the hard work of farmers and producers in the UK – for instance, the team visited the UK’s first peach grower recently, and have just put their flat peaches onto the menu across all sites.
They are also the only London hospitality group to use revolutionary providers Chef’s Farms, championing the innovation of Tom Denman.
Chris Hermes leads the kitchen team under the leadership and inspiration of Oliver Gladwin.
Wines are primarily from their family vineyard in West Sussex as well as a “Little Black Book”, which founder Richard Gladwin keeps stocked up with some of his favourite bottles, with plenty available in larger formats – perfect for whiling away long afternoons.
There’s a selection of fine Harvey’s Sussex ales, alongside Londoner favourites such as Guinness, Adnam’s Dry Hopped Lager, and Bitburger.
Walls are filled with mismatched art from the matriarch of the family, and antique furniture contributes to the sense of stumbling across a countryside inn in the middle of London. A pub for all seasons, large sash windows bring the best of summer indoors, and once the weather turns, open log fires will be lit, providing sanctuary for those seeking refuge and sustenance.
There’s plenty still to come from The Pig’s Ear – indeed, a classic style dining room will open on the first floor come September, delivering a more refined experience complete with table service, white linens and wood paneling. The third floor ‘living room’ is also opening, providing a homely space for events and classes, which will include life drawing, book clubs and wine tastings. The Pig’s Ear is also the proud instigator of ‘The Flying Pigs’ – the pub’s very own run club, doing 5km loops from the pub doorstep on the first and third Tuesday of every month.
Richard Gladwin says of the opening: ‘Although we’ve been London-based for ages now, we kept finding ourselves drawn out of town, seeking a country pub experience. When the chance to take over this legendary spot came up, we knew it had to be our first pub, and we’ve worked hard to create this slight moment of escapism, slap bang in the middle of Chelsea.
“We’ve always been food-led in our sites, and whilst this is definitely still a drinkers pub, Oliver has put together a brilliant, brilliant food offering here, showcasing the amazing relationships we’ve made with our suppliers via The Shed, Sussex and Rabbit. His menu really suits the pub feel, whilst retaining our ethos and essence – and the Sunday roasts are next level.’
The Pig’s Ear, 35 Old Church St, London SW3 5BS – WEBSITE.
