The Duke of
The Duke of Wellington is the kind of pub you hope you live near enough to call your 'local'. Serving a wide range of real ales, beers, ciders and carefully selected wines, they also host regular culinary pop-ups and feature collaborations.
One such kitchen residency is the current offering from Yolk, who started from a desire to create the ultimate Eggs Benedict. Their obsession with experimenting, testing and refining informs their menus and results in beautifully simple but delicious dishes.
We ordered a selection of the plates on offer; the Pig Cheek Goujons (served simply with sage mayonnaise) were equally crispy and creamy; the Beetroot Cured Salmon and Ox Cheek Ragu were also stunning, but it was the Confit Duck Bun which was the real winner.
The pub itself has a rustic charm and a great atmosphere, with a loyal cliental of customers eager to attend their regular events, including comedy, film screenings, live music, poetry and short story reading and beer festivals.