The Black FriarModern British
The Black Friar stood empty and unloved for almost 20 years before reopening in summer 2021 after a substantial renovation project. Now a modern British restaurant and a traditional pub, it has two distinct settings with menus to match.
Happily, they’ve kept the familiar frontage, albeit spruced up and restored. Step inside and you’re in the pub part of The Black Friar, which is all green tiling, worn rugs and wood-burning stoves. Here the menu mixes global tapas-style grazing dishes such as crispy chicken bao bun with kimchi slaw, with more substantial pub classics. Think Boddington’s battered fish and chips, or a daily-changing pie with mash and gravy.
There’s also a breakfast menu featuring equally diverse dishes, from a falafel, avocado and couscous breakfast bowl, to a classic full English. They don’t take bookings for the pub, and don’t be afraid to just turn up for a pint. It’s not all about eating here.
In the restaurant part of The Black Friar, the tone takes a more gastro turn. The light, airy setting, with its glass walls and marble tables, has a modern, European feel that’s well suited to the food offering. Head chef Ben Chaplin (formerly at 20 Stories) produces dishes such as seared monkfish and langoustine bouillabaisse with squid ink rouille and nasturtium, or ruby beetroot and confit red onion tarte tatin with Beauvale blue cheese mousse.
There’s a big, well-tended beer garden, ideal for outdoor eating, and various spaces available for private hire, including the middle floor Sanctuary Room which can seat up to 30 guests.
Want to be the first to receive all the latest news, tips, articles, guides and updates from Confidential Guides? Sign up here.
- Great outdoor spot
- Good for families
- Private dining room