The Guildford Arms is a 3 storey Georgian building with a spectacular garden, open from Tuesday to Sunday, run by chef director Guy Awford.
Our Downstairs pub is inspired by our Blackheath Traiteur, Hand Made Food, offering rustic specials, salads, bar snacks and desserts, with top quality wines, artisan beers and house cocktails.
Upstairs at The Guildford Arms is our new restaurant, under the guidance of executive chef Simon Wills. Open Wednesday to Saturday for dinner, our aim is beautiful natural food. To achieve this the provenance of the ingredients is paramount, so we have handpicked suppliers from Kent.
Our sunken garden features both lawn and terrace areas. White birches, tall grasses and kitchen herbs combine to create an oasis of calm.
SUPPER CLUB TUESDAYS
On Tuesday evenings Guy will host a supper club with the best chefs, foragers and food enthusiasts in the South East. Sign up to our newsletter to ensure you know what events are coming up!
The Guildford Arms
Pub in Greenwich
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Opening Summary
Tuesday – Saturday: 12:00 – 23:30
Sunday: 12:00 – 22:30
Tuesday – Saturday: 12:00 – 23:30
Sunday: 12:00 – 22:30
Venue Facilities
Smoking Area
Food Served
Children Welcome
Credit Cards Accepted
Music Played
Private Area
Outdoor Area
The Guildford Arms Picture Gallery
All In London Review
Good local restaurant in a former Georgian pub
It’s tasteful but soberly decorated, there’s nothing offensive but nothing to really fall in love with either, such as Farrow & Ball-type shades of grey paint, simple wooden chairs and tables with rattan-esque place mats. The garden looks delightful, but when we visited it was dark and wintry so we had to forego that option.
Ales from the Greenwich-based Meantime Brewery are available on tap. Food-wise, chef Guy Awford seems to be aiming above usual gastropub fare. Butter roast quail, carrot and swede purée, pearl barley, black kale, madeira jus and garlic foam starter (phew… and take a breath) was a substantial plate despite only being a starter. The diminutive game bird was delicately flavoured, with filling barley and purée adding richness.
Seared fillet of heritage beef was a nicely cooked piece of very good meat; I was excited by the accompanying ox cheek and chestnut mushrooms served in a separate dish, but it was disappointingly bland and reminded me of the filling you might find in a cheap Cornish pasty.
My friend enjoyed the heritage beetroot salad starter, but would have preferred a touch more acidity. Roast and braised pheasant in a white bean and smoked bacon ragout was a winning main course, with very robust flavours.
Treacle tart with orange buttermilk ice cream was more akin to a tart au citron - a lot lighter and less sugary than a full on golden syrup version. Although not what I was expecting, it was a good pud. The chocolate and hazelnut brownie had lovely flavours but it was marginally undercooked and bordered on a ganache-like consistency.
For those looking for a cheaper meal, the specials board offers great value. There is fish pie with winter vegetables, and wild mushroom linguine with cavolo nero and parmesan for £8, £12 if you include a pudding like plum and damson crumble with custard. That's cheaper than a lot of chain restaurants, plus this is home cooked food. They ought to publicise these specials on their website for people to know about them before visiting - it’s already sure to be a favourite with locals.
Reviewed by Matthew B
on Jan 30, 2014
Published on Jan 6, 2014
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