The kitchen team at 40 The Hill is headed by our Executive Chef, who has worked in some of London’s best-known kitchens. He has created a fresh Modern European menu with a strong British leaning, taking influences from Spanish, Italian and French cooking.
Every menu item is carefully selected, with a keen eye for locality and seasonality; “We are sourcing the best local produce we can find,” says manager, Jules Watson, “only going further afield where absolutely necessary to ensure the best quality. We are talking beef and veal from Essex, Pork from Hampshire, sausages hand stuffed as locally as Parson’s Green – you get the idea!”
The same attention to detail is being paid to the wines on offer; the coffees will come from Union Coffee Roasters, a fair-trade outfit based in East London. We will be pouring vodkas and gins crafted by ‘Sipsmith’, London’s first new distillery in nearly 200 years. Beers will be from Greenwich’s highly regarded Meantime Brewery and even the wines will be predominately European although we could not resist a few additions from the New World!