The Lady Ottoline

11A Northington Street, King's Cross, London

From the same people as the Princess of Shoreditch, this gastropub sticks to a winning formula

The Lady Ottoline picture

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Address:11A Northington Street
King's Cross
Map:Map & nearby
Venue Type:Public Houses & Inns
Region:King's Cross
Nearest Station:Chancery Lane
Opening Hours:

Monday-Saturday: 12 - 23.00
Sunday: 12:00 - 22.30
Email:Send an email

About: Craft beers, modern British food from Alan Irwin (Chapter One) and log fires, from the same people as the Princess of Shoreditch and the Pig and Butcher.

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The Lady Ottoline features in these AIL lists...

After work drinks
The London Cocktail Club now counts five venues in the capital, where mixologists concoct unusual drinks like the Bacon and Egg Martini, made with Jack Daniels, bacon and maple syrup. The perfect venue in which to end a naughty school night. The Lady Ottoline’s food is consistently great, much like at their sister restaurants the Pig & Butcher and the Princess of Shoreditch. But if it’s just a bevvy you’re after there’s a good selection of craft beers and wine, plus the pretty, country-inspired bar benefits from a real log fire.

"From the same people as the Princess of Shoreditch, this gastropub sticks to a winning formula"

Review Rating: 7 / 10
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Tucked away on a quiet street off Grays Inn Road, the Lady Ottoline is managed by the same team as the Princess of Shoreditch and the recently opened Pig & Butcher. It shares the same concept: well-to-do gastropub with the cosy pub downstairs (complete with fireplace in this case) and smart dining area upstairs. Food is hearty and British, with a slight bias towards meat and game when in season.

The chef here is Alan Irwin, who used to work at the Michelin-starred Chapter One in Kent, prior to that he was a Roux Scholarship finalist, losing out to Armand Sablon of Galvin at Windows. He seems to have very competently taken on the pub’s winning formula; a venison scotch egg has a runny yolk and well-seasoned rare meat, it’s a rich combination, but watercress and pickled cauliflower prevent it from going over the top. Lambs kidneys are good too, served on toast (if you can call it that, as it’s more of a thin sliver of crispbread), the offal is juicy and redolent of red wine. Also on the menu is Welsh rarebit, fishcake with poached egg, and something called “Peculiar soup” which turns out to be ham and pea, using a recipe that dates back hundreds of years.

The meal isn’t faultless however. The pie of the day is a perfect winter’s dish: rabbit pie. Encased in thin pastry, the rabbit is nice but slightly overcooked in places. A lamb chop is well done, as the friend likes her meat charred, but for me it borders on burnt.

We both love dessert though, a lovely combo of sweet marinated oranges, a blob of smooth white chocolate cream and crispy orange tuiles. The wine list is also worthy of note for having many decent varieties available by the glass, as well as dessert wines.

Leila reviewed The Lady Ottoline on Tue 12 Mar 2013

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