The Pelican Notting Hill

British, Pubs·
Gold Award

SquareMeal Review of The Pelican Notting Hill

Gold Award

Half local boozer, half sophisticated restaurant, few gastropubs manage the yin and yang of pints and plates quite as well as The Pelican. The bar is abuzz with merriment when we arrive, but down a little flight of stairs is a tranquil and rather beautiful dining room. The decor is minimal, but little touches bring it to life - dried flowers hang from the skylight, wooden furnishings are pleasantly worn and as the sun goes down, candles on the tables cast little flickering shadows across the room. A mirror on the back wall broadcasts the specials - big sharing steaks, seasonal delights, and an outrageous lobster and monkfish pie with lobster head gravy (more on that later).

Head chef Owen Kenworthy brings a wealth of experience from the likes of Brawn, Primeur and Western’s Laundry, and The Pelican brims with the joyful spirit of all those restaurants. The cooking is robust, intelligent and brilliantly executed. Case in point, the aforementioned pie - a huge, burnished, flaky puff pastry pie, with big chunks of lobster tail and meaty monkfish, bound with a rich, lobster head bisque. It’s advertised for two but easily feeds three or four, and at £60, that’s a pretty accessible way to enjoy lobster.

A Tamworth pork chop is similarly well-cooked - just shading on rosy-pink in the middle, and paired with a soothing parsley sauce and a caramelised apple. Sweet, juicy marinated tomatoes join the fray with a rebuttal of salty Lancashire cheese, and then there’s the mince on toast - griddled sourdough, generously topped with a heft of braised mince and cheese. Lest we forget, the smoked new potatoes, which we would order three times over.

A compact cocktail list does a great job with classics, whilst the wine list leans towards the new world and is admirably priced.

Desserts, by comparison, feel like a bit of an afterthought - a slice of cheesecake with strawberries was totally acceptable, but didn’t quite live up to earlier standards. No-one is expecting patisserie here, but a little more invention in the sweet department would push The Pelican into top tier territory. Or, just don’t leave room for dessert.

Good to know

Average Price
££££ - £50 - £79
British, Pubs
Cosy, Traditional
SquareMeal London Top 100
Food Occasions
All day dining, Dinner, Lunch
Alfresco And Views
Beer garden, Outside seating
Special Features
Dog friendly, Vegetarian options
Perfect for
Celebrations, Child friendly
Food Hygiene Rating


Dating back to 1870, The Pelican is a pub and dining room in Notting Hill from co-owners Phil Winser and Richard Squire, and restaurateur James Gummer. The site underwent a major refurbishment in 2022 and was relaunched by the trio as a neighbourhood pub with the intention of being ‘a cornerstone of the local community, not just somewhere to eat and drink’. 

The warm and traditional dining room accommodates up to 48 people and has been designed in an understated style throughout, with dim lighting, cosy tan leather banquettes, original fireplaces and antique furniture. The bar area is able to seat 40 guests at most, while an outdoor area can house a further 24.  

Head chef Owen Kenworthy has spent time in a multitude of respected restaurants including The Wolseley, Sketch and Brawn where he was head chef. His menu focuses on the very best British produce and follows a strong sustainable ethos, engaging with suppliers who use regenerative farming methods as much as possible. Typical dishes from the main dining room menu include raw beef with Gentleman’s relish, ham hock with egg mayo, potted shrimp, onglet and shallot, and lobster and monkfish pie with lobster head gravy. Desserts include lemon posset with shortbread and ginger parkin and custard, made with Owen’s family recipe.  

On the drinks list, discover a wide selection of British beers including Allsopp’s IPA, Portobello Pilsner, and Deya. A selection of classic cocktails are also available as well as a concise 40-bin wine list. The pub also offers a constantly evolving single bottle wine list, so do ask the team to see what’s on that week

If all you fancy is a drink at the bar with a couple of snacks, you can also find a bar snack menu featuring small but tasty plates such as pork scratchings, sausage roll, spider crab toast and Welsh rarebit


Who is the head chef?

The head chef is Owen Kenworthy who has previously worked at The Wolesley, Sketch and Brawn

Helpful? 0

Does the pub offer private dining?

Yes, there is a private dining room

Helpful? 0

This venue also offers

The Pelican
Private Group Dining

The Pelican


45 All Saints Road, Notting Hill, London, W11 1HE

020 4537 2880 020 4537 2880


Opening Times

All day
Mon 17:00-00:00
Tue 12:00-00:00
Wed 12:00-00:00
Thu 12:00-00:00
Fri 12:00-00:00
Sat 12:00-00:00
Sun 12:00-22:30


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020 4537 2880 020 4537 2880

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