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Here Are the Details of Chef Dan Doherty’s Takeover of Marylebone Pub The Royal Oak

The chef has opened with a short, seasonal bar menu; the pub will close later this year ahead of a complete refurbishment

Best pub grub in London: ‘nduja Scotch egg at The Royal Oak Marylebone
Scotch egg at the Royal Oak
The Royal Oak [Official Photo]

Chef and newly appointed publican Dan Doherty has released details of the food offering and renovation plans, following his, and business partner Andy Ward’s takeover of The Royal Oak pub in Marylebone.

Doherty, previously executive chef of the City’s sky-high restaurant Duck & Waffle, opened his first solo venture, last month. It will, for the time being operate with a short, seasonal bar menu and what he is calling “a temporary interior.” The chef got the keys to the pub after purchasing the lease at the start of June, and quickly opened the doors, after a “quick tidy up” to enable its operation.

Dan Doherty
Jade Nina Sarkhel/for The Royal Oak

It will close later this year, ahead of a “full renovation.” His vision for the Grade II-listed building is “to restore the beautiful original interior of the pub to its former glory.” Bringing to mind the recent refurbishment and reopening of pub-and-dining-room-in-one, the Duke of Richmond, the Royal Oak will feature a newly designed bar on the ground floor with some seating, as well as an “informal yet refined” upstairs dining room with an open kitchen, which will serve a completely separate menu designed by Doherty.

As well as beers, wines, and spirits, the current, temporary menu, which is “built around seasonal, high-quality produce from the British Isles.”

  • Cheese from La Fromagerie, plus burrata from La Latteria,
  • Smoked salmon from Secret Smokehouse and
  • British charcuterie from Cannon and Cannon.

Doherty also says he has a vision to create the very best of classic British pub fare:

  • Scotch eggs, sausage rolls, Ploughman’s, and pickled eggs,
  • Plus, the likes of: Hand-dived scallops, summer peas, beans, and smoked pork belly
  • Langoustines roasted with parsley and garlic butter
  • Fried confit rabbit leg, Jersey royals, chicory, mustard and chive salad.

Doherty has had a busy spring and summer so far: In May, it was announced that he would be part of a new project at the big-money Hudson Yards development in New York City. His role there is in an executive capacity, in partnership with the catering company and white label restaurant operators, Rhubarb.

Check back soon for further developments at the Royal Oak.

The Royal Oak, Bethnal Green

73 Columbia Road, , England E2 7RG 020 7729 2220 Visit Website

Duck & Waffle

110 Bishopsgate, , England EC2N 4AY 020 3640 7310 Visit Website