The Pelican Notting Hill stands today as the quintessential model of the modern, high-end London gastropub, a beautifully restored Victorian institution that has successfully blended its 150-year history with a contemporary focus on sustainable, seasonal British cooking. Located on the iconic All Saints Road (W11), it is far more than just a local drinking spot; it is a critically acclaimed dining destination.
Since its celebrated relaunch in 2022, led by restaurateur James Gummer and featuring the sophisticated but hearty cuisine of Chef Owen Kenworthy, The Pelican has become a cultural fixture in the notoriously discerning Notting Hill neighborhood. Its exceptional quality has been officially recognized, earning it the coveted Michelin Bib Gourmand—an award that signifies good quality, good value cooking.
Defining The Pelican: A Historic Pub Reborn as a Culinary Powerhouse
To fully grasp the significance of The Pelican, one must look beyond its charming facade. It is, fundamentally, a meticulously curated experience that addresses the modern consumer’s desire for authenticity, comfort, and culinary excellence.
What is The Pelican, Notting Hill?
The Pelican is a historic Victorian pub and gastropub located at 45 All Saints Road in the heart of Notting Hill, West London. Originally established around 1870, it has been a local fixture for over a century and a half.
In 2022, it underwent a comprehensive, sympathetic restoration that transformed what was once described as an “ordinary boozer” into a high-profile, stylish dining establishment, a process overseen by James Gummer. The core philosophy of the relaunch centered on three pillars: community, sustainability, and fun. The result is a venue that feels simultaneously cosy and grand, rustic and refined, successfully capturing the feel of a glamorous country inn transplanted into a bustling city setting.
Key Accolades and Recognition
The pub’s immediate success was not just local. Its commitment to quality quickly earned it major industry recognition, affirming its status as a top-tier London dining spot:
Michelin Bib Gourmand: Awarded for serving quality food at reasonable prices (££ category), a nod to its goal of providing gutsy, accessible British food.
Top 50 Gastropubs: Featured on lists that highlight the UK’s best pub-dining experiences, confirming its national standing.
High Demand: It quickly became one of the most in-demand restaurants on booking platforms like Resy, indicating its massive popularity among London diners.
The History of All Saints Road’s Corner Pub
The enduring appeal of The Pelican is inextricably linked to its deep historical roots and the tasteful preservation of its Victorian heritage. Understanding its past gives context to its celebrated present.
From 19th Century to 2022 Relaunch
The pub’s initial identity as a classic Victorian “boozer” or tavern stretches back over 150 years. For generations, it served the local community with traditional pub fare and pints. However, like many historic London pubs, it experienced periods of decline and neglect, existing as a relatively unremarkable local establishment.
The turning point was the 2022 acquisition and refurbishment by James Gummer, with the aim of restoring its original splendour while creating a modern, relevant food concept. The restoration process was a commitment to traditional craftsmanship, involving local artisans such as signwriters and joiners to respectfully revive the original Victorian architecture and character. This intentional blend of old-world charm with high-end modern hospitality is precisely what allowed the pub to bypass the unfortunate “gastrobombed” trend—where historic charm is entirely sacrificed for homogeneity—and retain its unique soul.
The Role of Chef Owen Kenworthy
A critical component of the pub’s transformation into a culinary hotspot was the installation of Chef Owen Kenworthy. Kenworthy’s philosophy is centred on simple, straightforward British food that allows high-quality, sustainable produce to speak for itself.
His approach is described as “gutsy, sneakily creative food” that reinvents pub classics. Rather than overly complex fine dining, the focus is on mastering comfort food using the best available British ingredients, sourced from local suppliers and ethical producers like Paddock Farms and Whittington Lodge. This focus on provenance and sustainability is what elevated the pub’s dining experience to Michelin Bib Gourmand status.
A Culinary Deep Dive: The Pelican Menu in 2025
The menu at The Pelican is celebrated for its flexibility and focus on whole-animal and seasonal fish cooking. It is structured to serve both the casual pub-goer and the dedicated dinner party.
Starters and Bar Snacks: The Essential Bites
The Bar Snacks menu is a standout feature and an excellent example of the pub’s ability to elevate simple fare. These dishes are popular not only as appetisers but as a complete bar experience in themselves.
The Main Courses: Gutsy, Seasonal British Cooking
The main menu is dynamic and changes frequently to reflect the best of the season. However, several categories and signature items have become highly regarded, reflecting Kenworthy’s no-nonsense, flavour-packed style.
The Signature Pies and Roasted Meats
The Pelican is particularly famous for its hearty, well-executed communal dishes that are perfect for sharing, appealing directly to the London trend of experiential group dining.
The Lobster and Monkfish Pie for Two: This dish has been called a “Top Menu Tip” and “worth crossing town for” by critics. It represents the height of pub comfort food—rich, creamy, and packed with high-quality seafood.
Whole Roasted Turbot: A prime example of the chef’s philosophy: minimal intervention with superior ingredients. The turbot is often roasted whole, allowing the natural flavour of the fish to dominate.
Tomahawk Steak: Catering to the desire for a luxurious, shared meat course, often served with classic British accompaniments like triple-cooked chips and green peppercorn sauce.
The ££ Value Proposition
The Michelin Bib Gourmand status highlights the pub’s commitment to value. While the menu is not cheap (with a typical three-course dinner averaging around £71 per person in 2025), the quality-to-price ratio is exceptional for the Notting Hill area. For a neighbourhood known for the £100+ per person dining experience, The Pelican offers a highly refined, yet approachable, option.
The Drinks Programme: Beyond the Pint
While rooted in the tradition of a Victorian boozer, The Pelican’s drinks menu is also modern and sophisticated.
Beer and Ale: The pumps feature a thoughtful selection of craft numbers from London and UK-based breweries (such as Allsopp’s Brewery, Portobello, Deya, and Kernel), ensuring that the traditional pub experience is upheld.
Wine List: The wine list is expansive and well-chosen, designed to complement the rich British cuisine. A notable luxurious feature is the serving of Krug (non-vintage) by the glass for a premium price (£31 at the time of the latest review), an uncommon treat that positions the pub squarely in the “higher end” category.
How to Experience The Pelican: A Step-by-Step Guide
The Pelican’s popularity means a spontaneous visit is often difficult. Planning is key to ensuring a smooth and enjoyable experience, particularly in late 2025.
Booking Your Visit (Essential for Dining)
Given its status as a highly sought-after venue—it is constantly “packed to the rafters”—booking ahead is mandatory for the main dining room.
Check Lead Times: For a prime-time weekend dinner (Friday/Saturday evening, Sunday Lunch), expect to book at least 2-4 weeks in advance.
Use the Website/App: Utilize their official website or recognised third-party booking apps (like Resy) for the most accurate availability. The Pelican is often on the “notify list” of most users, meaning tables are released and snapped up immediately.
Mid-Week Strategy: For a less stressful booking, aim for a Tuesday, Wednesday, or Thursday evening, or a lunchtime slot. Note: The pub is often closed on Monday and Tuesday for dining, so always check the current opening hours.
Deciding Between Bar and Restaurant
The venue offers two distinct experiences, and knowing what you want will determine your strategy.
Pro Tip for Walk-Ins: If you can’t get a dinner reservation, go early (around 5:30 PM – 6:30 PM) on a weekday for a spot at the bar. Order the high-quality bar snacks and enjoy the full atmosphere without the commitment of a full dinner.
Menu Selection and Ordering Tips
Prioritise the Pies: If available, the Lobster or Beef Pie is considered the defining dish and a must-try.
Don’t Skip the Snacks: Ensure your table includes at least one order of the Spider Crab on Toast and the Welsh Rarebit. They exemplify the kitchen’s skill.
Ask for the Specials: Given the ultra-seasonal nature of the menu, always inquire about the whole roasted fish or the specific cuts of sustainable British meat that are featured for that day.
Consider the Price Point: Expect a meal here to align with upper-mid-range London dining. While it’s great value for the quality, it is a ££ to £££ price point.
2025 Gastropub Trends: How The Pelican Leads the Way
The Pelican’s success is not accidental; it perfectly embodies several powerful trends dominating the London gastropub and restaurant scene in late 2025. These trends are a direct response to consumer demands for both quality and ethical dining.
The Hyper-Local, Sustainable Kitchen
In 2025, London diners are increasingly prioritising sustainability and provenance. The Pelican’s model directly addresses this.
Focus on British Suppliers: The kitchen’s commitment to sourcing from UK producers like Paddock Farms and those promoting regenerative farming is a major selling point. This reflects a shift away from complex, imported ingredients to a celebration of robust, high-quality local produce.
Whole-Animal and Whole-Fish Cooking: This approach is inherently sustainable, minimizing waste and encouraging a more flexible, seasonal menu. The whole roasted turbot is a perfect example of this ‘nose-to-tail’ or ‘gill-to-fin’ philosophy.
The Return of the Experiential and Communal Dining Pub
Post-pandemic dining trends in 2025 show a strong desire for connection, celebration, and culture in a shared setting.
Communal Focus: The design (roaring fireplace, large banquettes) and menu (large sharing pies, tomahawk steaks) are geared toward communal dining. This makes the experience feel less like a stuffy restaurant and more like an elevated, lively shared feast.
Ambiance Over Formality: The atmosphere is described as “very buzzy and trendy” and “heaving,” indicating that consumers value a vibrant, slightly louder, and more social environment over quiet, formal dining. The pub is a focal point of community and connection, a key element cited in 2025 industry reports (Blick Rothenberg, 2025).
Maximising Victorian Charm in Interior Design
The interior design of high-end London pubs in 2025 is a move away from the minimal, industrial look toward a sophisticated, layered style often referred to as ‘maximalist’ or ‘glamorous country inn’. The Pelican’s decor is a masterclass in this style.
The ‘Victorian Parlour’ Aesthetic: The interior features a blend of rustic wood, artfully distressed decor, and cosy elements like a roaring fireplace. This design choice aligns with the trend of retaining original features (etched glass, polished wood) while adding plush, comfortable seating (leather pews, buttoned seating) and sympathetic lighting.
The “Scandy-Inspired” Colour Palette: While retaining a traditional feel, the decor incorporates lighter, modern “beige but tasteful surroundings,” preventing it from feeling dark or dated, a common refurb strategy in Notting Hill (The London Butler, 2025). The ambiance is carefully crafted to be both cosy and highly “Insta-worthy,” catering to the social media driven desire for visual appeal.
The Notting Hill Dining Landscape: A Local Context
To appreciate The Pelican’s standing, it must be viewed within the context of Notting Hill, which has cemented its reputation as a global culinary destination in 2025, home to some of London’s most celebrated venues.
Competitive Positioning
Notting Hill boasts Michelin-starred institutions like The Ledbury (£££££), offering ultra-refined European cuisine. The Pelican operates in a distinct, yet equally demanding, sector.
The Gastropub Apex: While The Ledbury offers technical fine dining, The Pelican offers the apex of casual luxury dining. It appeals to the same affluent local demographic but for a more relaxed, every-day occasion (if a £71 meal can be called that).
The Local Cluster: The Pelican is often compared to other popular local gastropubs like The Prince Bonaparte or The Ladbroke Arms. Its key differentiator is the higher degree of culinary focus under Chef Kenworthy and the prestigious Michelin Bib Gourmand, which positions it above most neighbourhood pubs.
Local Social Dynamics
The Pelican is renowned for its people-watching potential, attracting what is often described as “the great and the good-looking of Notting Hill.” The location on All Saints Road makes it a destination spot, drawing a mix of wealthy local residents, high-profile figures, and international visitors seeking the authentic but upscale London pub experience. Its buzz is a key part of its appeal, confirming its role as a social barometer for the West London elite.
Practical Tips for Visitors and Locals
To make the most of your time at The Pelican Notting Hill, follow these operational and etiquette guidelines.
Mastering the Reservation
Set a Digital Alert: Use Resy’s “Notify” function to receive instant alerts when a cancellation occurs, especially if you are only looking for a table for two.
Book an Off-Peak Time: Target 5:30 PM or 9:30 PM slots. These are often easier to secure and provide a different, slightly quieter experience than the peak 7:30 PM rush.
The Pelican Room: If visiting as a group (8-12 people), inquire about the private dining room upstairs. While more costly, it guarantees a table and an exclusive, intimate environment.
Dining and Drinking Etiquette
The Bar is Busy: Be prepared for the bar area to be “very busy” and potentially stand while drinking, particularly after 7 PM on a weekend. Don’t expect to easily snag a seat unless you arrive early.
Mind the Scampi: The monkfish scampi is delicious but is made from a different fish than traditional scampi (langoustine). Know what you are ordering if you have strong traditionalist views.
Dress Code: The attire is typically smart-casual to dressy. Given the clientele, dressing stylishly is the norm and will make you feel most comfortable in the environment.
Sustainability Focus
Ask About the Farms: Engage the staff about the sourcing. Asking which farm the turbot came from or the origin of the meat shows appreciation for their sustainable model and enhances your overall E-E-A-T experience.
Try the Lesser-Known Brews: Go beyond the standard lagers and sample the offerings from the local craft breweries (Deya, Kernel) they champion to fully embrace the modern British pub concept.
FAQs
Is The Pelican Notting Hill a pub or a restaurant?
The Pelican Notting Hill is best described as a high-end gastropub. It functions as both a traditional pub, offering a robust selection of beers and a lively bar area for walk-in drinks and bar snacks (such as Welsh rarebit and crab toast), and a destination restaurant with a formal dining room serving critically acclaimed, seasonal British cuisine that has earned it a Michelin Bib Gourmand award.
How far in advance should I book a table at The Pelican?
Due to its high demand and popularity, particularly for dinner, it is highly recommended to book a table at least 2-4 weeks in advance for prime slots (Friday/Saturday dinner or Sunday lunch). Mid-week reservations are easier to secure but should still be booked a week ahead. If you cannot secure a table, you can try to walk in for a spot at the bar for drinks and bar snacks.
What is the most famous or must-try dish on The Pelican’s menu?
The most critically celebrated dish is often cited as the Lobster and Monkfish Pie for Two, a hearty, luxurious take on a British classic. Other highly recommended items include the Spider Crab on Toast from the Bar Snacks menu and any of the large, seasonal whole-roasted meats or fish, such as the Whole Roasted Turbot or Tomahawk Steak.
Does The Pelican focus on sustainable and local ingredients?
Yes, a core tenet of The Pelican’s philosophy is sustainability and local sourcing. Chef Owen Kenworthy’s menu champions British ingredients, with a focus on provenance from ethical suppliers who promote regenerative farming, such as Paddock Farms. This commitment to quality and ethical sourcing is integral to the value and flavour profile of the food.
What is the price range for dining at The Pelican?
The Pelican is classified by the Michelin Guide with a ££ price indicator (mid-range to slightly high for a pub), with reviews suggesting an average price for a full three-course dinner per person is around £70−£80 (including a drink). While not a budget option, it is considered excellent value for the high quality of food and service in a prime London location.
Final Thoughts
The Pelican Notting Hill is not merely a pub; it is a meticulously crafted British dining institution that captures the current zeitgeist of London’s hospitality industry.
By successfully combining over 150 years of history with a fiercely modern commitment to culinary excellence, hyper-local sustainability, and an atmosphere of stylish comfort, it has earned its place as a definitive West London experience.
Its Michelin Bib Gourmand status is a testament to Chef Owen Kenworthy’s expertise in elevating the pub classic, making the humble lobster pie a destination dish.
As we move into the mid-2020s, The Pelican will continue to be a benchmark for what a community-focused, quality-driven gastropub should be, setting a high bar for its peers and providing a constantly buzzing, delicious focal point for the Notting Hill community and the thousands of visitors it welcomes each year. It is a necessary stop for anyone seeking the best of contemporary British dining in a truly classic setting.
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