Antic Pubs offer a variety of modern British pub food dishes, as well as a games room for hire.
Leyton Technical
Pub in Leyton
8 / 10 from 1 review
Address
265B High Road Leyton
Leyton
London
E10 5QN
265B High Road Leyton
Leyton
London
E10 5QN
Telephone
020 8558 4759
020 8558 4759
Category
Pubs
Pubs
Other Branches
Antic Pubs
Antic Pubs
Opening Times
Monday
Opens 16:00 - Closes 23:00
Tuesday
Opens 16:00 - Closes 23:00
Wednesday
Opens 16:00 - Closes 23:00
Thursday
Opens 16:00 - Closes 23:00
Friday
Opens 16:00 - Closes 01:00
Saturday
Opens 12:00 - Closes 01:00
Sunday
Opens 12:00 - Closes 23:00
Leyton Technical Picture Gallery
All In London Review
The pub ticking over inside does justice to this great building
Inside the pub - yes, it’s a pub that has taken over this luxurious, gargantuan building – the features are either original or have been carefully restored. There is true heritage to be found here from the marble, tiled floors to the ornate high ceilings and if you like your contemporary pub experience to reflect an afternoon spent in a regal country manor then ‘this is your jam’, as they say.
Having said that Leyton Technical is just a pub, we might have to recant a little as food plays a large part. The multiple rooms, which are filled with vintage ephemera, chintzy lampshades and mounted animal heads, encourage you to dine. Dishes like cauliflower mac & cheese, braised ox cheek and sea bass nicoise promise adventure and if you’re in the mood for picking then there is a buffet bar to order from.
Were it not so far from our own neighbourhood, we would make Leyton Technical a regular weekend fixture. There is a warm atmosphere here and even a mixed crowd in for a Six Nations game couldn’t change that (terrestrial sporting events only). Aside from the food, the range of American, Belgian and British beers on tap and by the bottle provide more than enough reason to overstay. Most Antic pubs have a certain charm as the newly appropriated buildings shine but Leyton Technical is a particular doozy.
Reviewed by T.A.O
Published on Feb 18, 2015
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