The renowned Abbeville pub in Abbeville Village, Clapham, has undergone a magnificent makeover.
Following their recent success with The Bedford in Balham, old friends Tom Peake, Mark Reynolds and Nick Fox of Three Cheers Pub Co, who are responsible for eight other handsome pubs in the capital, have returned to their very first tavern and totally transformed it.
The new look embraces the leafy village feel of the area to create an elegant countryside local in the heart of South West London. There’s even a stylish alfresco terrace which is bound to become this summer’s destination sun-trap.
Designed by co-founder Tom Peake with interiors expert Hannah Lindsay and Concorde BGW, The Abbeville now has an entirely new aged-oak frontage complete with bi-fold doors which open out on to the terrace and make the most out of the beautiful village atmosphere.
Inside, the sumptuous design cleverly marries the old and the new, combining different textures with bold colours to accentuate the original higgledy piggledy charm of the building which includes two bars, a dining room, mezzanine and a snug.
Hyper coloured marine artwork, a green marble bar top and fantastical Cole and Son wallpaper work with exposed brickwork, vintage lanterns, nineteenth century oil paintings and ethical taxidermy, including a kaleidoscope of butterflies, to create a rustic elegance. Romantic booths for two, upholstered in an Andrew Martin geometric design and chocolate brown leather, plus a communal table for ten, designed for large parties or family roasts, adds to the appeal. Cosy corners, low ceilings and a working fireplace also help create a space where you could while away an entire weekend without a care in the world.
The new menu, curated by Head Chef Adil Cherradi, under the leadership of Executive Chef Massimo Tebaldi, focuses on fresh, seasonal and sustainably sourced British produce, with an impressive selection of vegan and vegetarian options. Start with quinoa and cashew stuffed Nocellara olives served with courgette ribbons, lemon and basil dressing and a vegan saffron mayonnaise or burrata with grilled asparagus and gremolata. For main course, tuck into jerk marinated poussin with sautéed Tenderstem broccoli, jasmine rice and yoghurt or the amazing plant-based Moving Mountains B12 burger that guarantees to convert any committed carnivore. Sundays showcase an extra spread with traditional roasts served with all the trimmings including beautiful roast beef with Yorkshire pudding and pork belly with apple sauce. For dessert, indulge in The Abbeville’s famous banoffee pie or a decadent vegan salted caramel brownie with vanilla ice cream.
Weekend brunch, which includes a popular bottomless prosecoo and Bloody Mary option* for an additional £15, features a mix of contemporary classics and traditional stalwarts. Start you day the right way with smashed avocado with poached egg on sourdough, homemade granola and berry compote, a Full English or Turkish baked eggs with tomatoes, peppers, chilli and yoghurt.
In keeping with any cracking local, the children’s menu is top priority and brimming with adult and child crowd pleasers. Fresh, fast and healthy, enjoy homemade hummus, flat bread and crudités, mini Cumberland sausages, penne with tomato sauce as well as small Sunday roasts.
Cementing its true ‘local pub’ status is the drinks list. The welcoming bar at The Abbeville has always been somewhere where regulars can pop in, safe in the knowledge they can enjoy their favourite tipple. From London beers such Proud IPA (the first beer where 20p from every purchase is donated to LGBT+ charities) and Brixton Brewery’s Reliance, to premium artisan spirits and accessible wines, there’s something for everyone. There’s also a variety of non-alcoholic alternatives such as Punchy ‘rum’ punch, Seedlip Spiced Gin and Erdinger alcohol-free beer.
The new look Abbeville – the kind of local pub everyone wished they had.
Notes to editors:
*Brunch is served Saturday 11am-5pm, Sunday 11am-1pm. Unlimited prosecco or Bloody Mary is available for two hours when any main dish is ordered. If you wish to go bottomless, the entire table must do too.