Bronze Award
London, NW10 5LG·Website·Call020 8969 2184

SquareMeal Review of Parlour

Bronze Award

Main man Jesse Dunford Wood has a wacky sense of humour, but he's a serious chef – no wonder fans say his all-purpose venue is "a really fun place" noted for its consistently good food, infectious vibe and generous hospitality. The comfortable, light-filled bar is a great place for breakfast and all-day snacks, but most people head to the dining room for tongue-in-cheek British food. Seasonal ideas such as red-legged partridge with clementines and game chips or herb-crusted cod with roast squash appear right on cue, although some "hearty" dishes are fixtures – especially the 'cow pie' with glazed suet-crust pastry. Elsewhere, 'back door' smoked salmon is advertised with 'that soda bread', and the reworked chicken Kiev means no more garlic butter spurting down your front. Kids have their own little menu, while grown-ups can trawl the wine list, sip cocktails or sup craft ale at the bar.

Good to know

Average Price
££££ - £30 - £49
Cool, Lively
Food Occasions
Brunch, Sunday roast
Alfresco And Views
Beer garden, Outside seating
Special Features
Chef’s table
Special occasions
Food Hygiene Rating

Parlour is featured in

Location for Parlour

5 Regent Street, London, NW10 5LG

020 8969 2184


Opening Times

Tue-Sun 10am-12M

Reviews of Parlour

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4 Reviews 

Harriet C

27 June 2018  
Incredible food and fun atmosphere.


15 June 2017  
Amazing food service and quality.

Harriet C

31 May 2016  
The food here is amazing and really good value for money. Always impresses me whenever I eat here.

Emma T

Neighbourhood restaurants dont get much better
26 November 2013  
I've eaten in The Parlour many times, it being a few minutes walk from home. Every time, every meal, every mouthful has been fantastic. Everyone I have taken there, people unfamiliar with Kensal Green, or even London, have declared it foodie heaven and friends have told of dreams of the Cow Pie. Even the usually humdrum cooked breakfast is epic. Anyone who can make a salad interesting, who can turn hummous into something so delicious, deserves to be full every night of the week. That the chef-proprietor is always in the kitchen shows the level of perfection he is trying to achieve…and we've never left without offering up huge praise.
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