After 15 years of successful independent trading, The Duke of Cambridge organic pub has now teamed up with Riverford, the hugely successful family-run farm known for its organic veg box scheme and farm shops.
The Duke’s founder, Geetie Singh, married Guy Watson, the man behind Riverford, in June 2014 and, perhaps
inevitably, their businesses followed suit…
With Geetie still at the helm, the organic pub in the heart of urban Islington now complements Riverford’s Field Kitchen restaurant on the family farm in Devon – contrasting places that both celebrate exceptional organic cooking, using ingredients of impeccable provenance.
Christmas menu 2016
3 courses £37.50
Prosecco & cracker £6.00
High Weald sheep’s cheese tart, Cox’s orange pipin, celery, walnut dressing
Juniper & citrus cured organic salmon, salt baked beetroot & orange salad
Spiced parsnip soup, crispy sage & onions
Game and pork terrine, spiced venison pickle & toast
Hay baked celeriac, Roasted Crown Prince squash, pumpkin seeds & sage
Cornish fish stew, Jerusalem artichoke, saffron aioli
Riverford Bronze turkey & Stuffed leg, roasted winter roots, sprouts & tops, confit onion & red wine gravy
Roast venison haunch, roasted winter roots, sprouts & tops, confit onion & red wine gravy
Riverford Christmas pudding, brandy butter
Chocolate nemesis, crème fraiche
Orange & cinnamon crème caramel
Cheese boards £9.00
Buttered rum & mince pie £8.00
Our chefs work with the best organic vegetables from our farm in Devon. Our menu may change due to seasonal availability.
Turkey supplied by Riverford farms, fish by Kernosashimi in Cornwall, Venison & game by Rhug Estates.
Opportunities at the Duke
- Kitchen porters
- Front of house
We are looking for skilled and enthusiastic people with a background in the industry. If something here has sparked your interest, we’d love to hear from you.
Please contact David on 0207 359 9450 or e-mail firstname.lastname@example.org