I have to admit that I never been one to frequent pubs that often, despite the many hidden gems that are in abundance in London, and Fuller’s Kitchen was the perfect way to get me re-acquainted with what I had been missing out on.

Recognised for the craftsmanship and heritage behind their range of award-winning beers, their kitchens are one of their best kept secrets and are equally deserving of the spotlight. 

Currently being run in 100 of their pubs nationwide, Fuller’s Kitchen aim to create bespoke dining experiences in some pretty stunning locations.
 Each day in Fuller’s Kitchen, there are new menus that are individually signed by the Head Chef along with a changing selection of Signature Dishes, created by in house kitchen teams. The menus are always seasonal and almost always local, some even feature their own beers, like London Porter smoked salmon and Frontier-battered cod.

Their Secret Supper, which was my first taste of Fuller’s food, was held at the beautiful Sail Loft in Greenwich, the latest pub from brewery experts Fuller’s. 

Located just a stone’s throw away from Cutty Sark, this riverside pub boasts amazing views across the River Thames through to Canary Wharf, with an outdoor terrace that would be ideal for warmer summer days. 

Having lived in London for over four years, I am embarrassed to say that amongst many places, this was my first time venturing to that part of London. Coincidentally, food appears to be the reason on most occasions that I would be motivated enough to spend an hour trekking across London. So if you ever need to entice me somewhere …

There was a brief introduction by Head of Food at Fuller’s, Paul Dickinson, and Head Chef Gavin before a selection of starters were brought to the table. My favourites were the West Mersea oysters which were really fresh, served with shallot vinaigrette, and the roasted octopus with chorizo jam, confit fennel and crispy capers – I could definitely do with a whole jar of that chorizo jam …

For mains, both me and WK decided to go for the fish dishes. I had the roasted whole sea bream, lightly seasoned and topped with a generous portion of wild mushrooms, artichokes, salsify and kale ragout. 
The North Atlantic pan fried hake was just as tasty, served with sweet corn bisque and sauteed baby vegetables.
I was initially tempted by the roasted duck breast which I eyed hungrily from across the table as other diners tucked into it, followed by murmurs of approval.

Unfortunately we were slightly pressed for time and had to rush off just before the desserts were served – *HUGE SIGH*

Although they were kind enough to pack a couple of brownies into my goody bag, which satisfied my sweet-tooth on the journey home.

 I would definitely recommend a visit if you’re lucky enough to live locally, if not, there are plenty more Fuller’s Kitchen venues that you can search on their website here.

And here’s a random tip if you’re alighting from Cutty Sark station on the DLR – move towards the middle carriage if you want to avoid missing your stop like I did. Short platforms and all that … Thankfully missing tube (or DLR) stops aren’t quite as bad as missing rail station stops.

The Cheekster, signing out x

The meal was complimentary, but views remain my own.


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