| West end pedigree, local outlook Devonshire House, Chiswick's newest gastro-pub, looks set to be a welcome addition Laid back and unpretentious perfectly describes the brand new gastro pub and its owners who opened for business last Saturday evening to a full house.
Their philosophy is to attract a local, community based, regular clientele who are looking for a relaxing atmosphere and good food. With this in mind, their gastro pub is perfectly situated, slightly off the beaten track, surrounded by residential roads and within easy walking distance of the business park at Hogarth Roundabout. When first exploring Chiswick, Nick and Peter were so impressed with the quality of our local produce, that they buy all their supplies here. The meat comes from Mackens The Butcher, fruit and veg from M&C and any slightly more obscure ingredients from Adamou, the excellent Greek grocers on Chiswick High Road.
Being family men, they welcome children at appropriate times and adopt a flexible attitude towards preparing food for their more pernickety clients. They have created an excellent outside space with ample seating, a perfect spot for a sunny lunch or warm summer evening. With the operation still in its very early stages, Nick and Peter are adopting a shrewd ‘see how it goes’ attitude with regard to setting any policies e.g. whether they will take reservations. However, with their hands on approach, friendly demeanor and excellent culinary skills, The Devonshire House will clearly be the success they undoubtedly deserve. May 22, 2003
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end of an era at the Chiswick Restaurant |
Situated
on Devonshire Road, this new venture is the creation of Nick Gross
and Peter Reffell (pictured right), who both formerly worked with
Marco Pierre White. They spent an age searching for the perfect
site and just 4 weeks transforming the old Manor Tavern into stylish,
comfortable and welcoming space.
Their
menu is made up of a delightful mix of English and Mediterranean
dishes refreshingly devoid of any ostentatious descriptions or embellishments.
The chef, Peter Reffell, intends to change the menu daily depending
on what fresh produce is available that morning, and offer separate
lunch and dinner menus, both accompanied by a rather respectable
wine list. A personal recommendation would have to be the Mezze
of Baba Ghanoush, Hommous and Romesco served with rosemary flat
bread or the Roast Tomato Tart with Rocket Salad. And for those
lovers of real ale, there is a solemn promise that it’s on
its way.