The Wigmore at The Langham

Originally a Victorian banking hall, this majestic belle époque room attached to The Langham hotel is now gloriously attired with glossy asparagus-green paintwork, flamboyant chandeliers and comfy banquettes. As a vision of a modern British tavern, The Wigmore is a happy marriage of old-school style, switched-on service and heritage pub grub with a contemporary twist (courtesy of Michel Roux Jr’s deputies). Drinks are overseen by the team at the hotel’s award-winning Artesian bar, so expect - at the time of writing - punch cups, shandies and ‘hoptails' echoing the beery British cocktails popular during Georgian times: Season of the Witch, for example, combines bathtub sloe gin, spiced mead, mango, grapefruit and raspberries with The Wigmore’s own Saison beer. Elsewhere, modern London classics such as Treacle and Brigadoon (Balvenie whisky, apricot brandy and orgeat) appear alongside vintage hits including Toreador and Hanky Panky – that most sexy of Martinis. At the time of our visit, superior bar snacks run from buttered crumpets with brown crabmeat and Indian-style spiced Scotch eggs with dhal relish to mussels in cider with smoked ham, cauliflower kedgeree or gammon, egg and crisps with sriracha mayo, while sweet familiars such as raspberry trifle and peach cobbler are suitably (Wig)moreish.

The Wigmore at the Langham is a gastropub and restaurant at The Langham Hotel in Marylebone, serving a menu of reimagined pub classics overseen by legendary chef Michel Roux Jr.

Roux Jr oversees the food direction at all of The Langham’s restaurants and bars, as well as running the hotel’s in-house cookery school, Sauce at The Langham.

Emblazoned in striking forest green, The Wigmore is designed to be a deluxe version of the quintessential British pub, combining quality pub grub with an accessible wine list and a hefty selection of ales and craft beers, including The Wigmore’s own house ale, ‘Saison’, which has been brewed in partnership with Yonder Brewing. The interiors have been designed with a keen eye for detail - stout wooden tables sit in the middle of the room, each surrounded by studded leather-backed stools. There are seats for perchers up at the bar, where a chalkboard displays the current ale offerings on tap. In the middle, a large modern chandelier hangs from the ceiling.

The menu shows similar attention to detail, whether it’s The Wigmore’s Insta-famous stovetop three cheese toastie, or a masala-spiced scotch egg. Among the mains you’ll find classic upmarket pub grub like a cheeseburger with grilled ox tongue, confit duck leg with braised lentils, and fat chips with Bloody Mary salt. Desserts at the time of writing include a mandarin trifle with gingerbread foam, and a warm, gooey chocolate tart with coffee mascarpone.

The Wigmore also serves breakfast, with a menu that ranges from smoked salmon on buttered crumpets with chive sour cream, to buttermilk pancakes with marmalade glaze and creme fraiche. There are also a handful of signature morning cocktails available, including a Passion Fruit Mimosa and a Bloody Mary.