London welcomes Langbourns

The new menu offers an exciting range of appetisers such as the distinctive Black pudding Scotch egg with burnt onion ketchup, Anchovy on toast with cured lemon and dill oil, and Truffle and Prosociano arancini.

However, since Langbourns boasts its very own oyster bar, it would be rude not to! The Colchester Rock Oysters are large, juicy and fresh, and you can choose to have them served either cold with buffalo hot sauce, mignonette sauce or bacon jam with chives, or served hot with crispy katsu curry style, Tempura with citrus mayonnaise, or Thermidor gratin. We’d recommend them cold, as each of the condiments works superbly, particularly the buffalo hot sauce if you like spice and want an upgrade on the usual Tobasco offering.

Mains are an array of both meat-based and seafood dishes. Options include Braised beef cheek and seaweed suet pudding, Dry aged rack of lamb, and Pan-fried Sea bass fillet.

The restaurant continues its partnership with Gilmour’s Butchers for the impressive grill section of the menu, featuring Scottish beef that has been dry aged for 35 days in state-of-the-art ageing chambers. The Grill menu includes a selection of offerings such as sirloin, ribeye, and a luxury côte de boeuf.

If you’re looking for gastropub-style food, then look no further than the Soft shell crab burger with Asian slaw, avocado, sriracha mayo and skin-on fries. It’s got great flavour and bags of crunch.

For dessert, some firm favourites include the Sticky toffee pudding and Chocolate mousse, or the Raspberry and coconut tart. Our personal favourite is the Chocolate mousse with cherries and cocoa nib crisp. It’s vegan, but you would never know it!

Additionally, there’s a selection of after-dinner beverages, including cocktails, herbal teas, and locally roasted coffees.

The team at Langbourns is very friendly and welcoming, while the settings are upmarket yet refined.

There’s also a private dining space at Langbourns that’s perfect for corporate meetings, celebrations and special occasions.