Berners Tavern introduces new Spring Menu

Berners Tavern introduces a new Spring Menu

Spring is here (even if it doesn’t quite feel like it yet in most parts of the country). In light of the occasion, the award-winning Berners Tavern at The London EDITION will unveil its new spring menu.

Showcasing dishes made with in-season ingredients, Head Chef Phil Carmichael has developed a set of new plates such as the Watercress and Wild Garlic Soup with Poached Heritage Breeds Eggs, Roasted Wild Mushrooms and Mushroom Brioche and the Tuna Crudo, Avocado and Chilli Tartare with Radishes, Wasabi and Yuzu Dressing. The restaurant also introduced more sharing plates like the Buccleuch Estate Chateaubriand, Cote de Bouef and Slow-cooked Shoulder of Herdwick Lamb, to encourage an interactive experience amongst diners. Long-standing signature offerings such as the Beetroot-cured Loch Duart Salmon and the iconic Mac and Cheese will of course remain, but the new editions promise to pack a punch.

Berners Tavern introduces a new Spring Menu

Phil states:

“Spring time evokes a sense of awakening, the flowers start to bloom, and delicate produce starts to be delivered. For me, spring is here when we get the first leaves of wild garlic, one of my favourite ingredients. Spring time gives us a chance to shrug off winter’s cold cloak and start to lighten the offering. As with all the dishes at any time of the year we really do try and let the ingredients talk to us and almost tell what to do with them, we are respectful of what the earth has given us and try to enhance rather than smother…we always keep it simple.”

Berners Tavern introduces a new Spring Menu

New dishes include:

Tuna Crudo, avocado and chilli tartare with radishes, wasabi and yuzu dressing

Scotch quail egg, smoked black pudding, baby gem lettuce, wild garlic and pea dressing with salad cream

Watercress and wild garlic soup with poached Heritage breeds eggs, roasted wild mushrooms and mushroom brioche

BBQ Dingley Dell pork chop with tomato and harissa fondue

Buccleuch Estate Chateaubriand with roasted asparagus, morels, wild garlic, smoked bone marrow butter

Buccleuch Estate Cote de Boeuf with garlic snails, bone marrow, roasted shallots and horseradish hollandaise

Slow cooked shoulder of Herdwick lamb, sugar snaps, peas and broad beans with roasted morels and mint sauce


Berners Tavern, 10 Berners St, Fitzrovia, London W1T 3NP

To find out more and to book, visit the Berners Tavern website here.


Image credit: Nikolas Koenig