The White Swan pub and dining room on Fetter Lane, near Chancery Lane, London has been relaunched as a chophouse.
The venue, part of the ETM Group's portfolio, has had a full refurbishment and a new head chef, Sergio Araujo (previously of ETM's the Botanist on Sloane Square), replacing Chris Cooper.
The White Swan has a new menu, in the ground-floor pub and its 40-cover first-floor dining room, that champions provenance. All meat on the menu is sourced from whole carcasses from small British livestock farmers using heritage breeds for nose to tail eating, with an emphasis on hearty plates of traditionally-cooked meats and offal.
While cuts change daily, the menu will offer dishes such as middle white pork with garlic mash, on the bone 45-day-aged White Park sirloin and fallow deer rack with kale and redcurrant jelly.
The White Swan also offers responsibly sourced fish and shellfish from south coast day boats with choices such as Brixham gurnard with confit fennel, and St Mary's Bay lemon sole, grilled or meunière. The menu also features a variety of pub classics including beer-battered hake with big chips and mushy peas, pie of the day with mash and gravy, toad in the hole and salt beef sandwiches.
The ground-floor pub offers lighter bar snacks such as crispy pigs' ears with apple sauce, sausage rolls with English mustard, black pudding croquettes and haggis Scotch egg.
The venue also serves a wide selection of craft brews, draught ales, stout and cider, including sister pub the Jugged Hare's pale ale, and a wine list. A concise cocktail list has choices such as ‘meat juice', a mix of Black Cow vodka and meat juices, and a ‘bloody meaty Mary' of Black Cow vodka, beef, tomato and spices. Other cocktails include ‘mother's ruin', using Fisher's gin with vermouth, lemon, grapefruit and Champagne.
The new interior blends exposed brickwork, taxidermy, butchers' tiles and vintage Champagne racks with polished concrete and Edison bulb lighting.
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